Chicken Chimichangas

We've been making these for a while now and they are a hit every time.


Chicken Chimi's
Leah Matthews

6-8 flour tortillas
oil
3-4 chicken breasts, cooked and shredded
1 8oz package cream cheese
1 7 oz can chopped green chills
2 cups cheddar or colby jack, grated
1 can green enchilada sauce

Mix chicken, cream cheese, chills and cheese together; I find it easier to just squish it altogether with my hand.  Fill each tortilla with about 1/3 cup mix and roll up into a burrito with both ends closed.  Heat about an inch deep of oil in  frying pan to medium heat.  With tongs, place chime's in the oil until bottom side is golden and crispy.  Turn over and repeat until all the way done.  Heat enchilada sauce and poor over the tops for serving.  Serve with sour cream, black beans and romaine lettuce.  Mmmm.

Baked Fish over Greek Orzo

I had this bookmarked for a while and then when my sis-in-law tried it with rave reviews I put it right on the menu.  Loved the greek flavors and the lightness of this meal.  This kids enjoyed it too.  It has become a real favorite!

Baked Fish over Greek Orzo
adapted from Annie's Eats

Yield: 6 servings

INGREDIENTS

8 oz. orzo
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced black olives
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)

For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or dried dill)
½ tsp. lemon zest
juice of one lemon
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste

Preheat oven to recommended temperature on the back of the frozen tilapia bag.

Bring a medium pot of water to boil.  Add the orzo to the pot and cook until a few minutes shy of al dente.  

Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl.  Drain the orzo in a fine strainer.  Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed.  Season to taste with salt and pepper.

To make the compound butter, combine the butter, garlic, dill, lemon zest and juice, and red pepper flakes.  Season with salt and pepper.  Mix until well combined.

Spread the orzo mixture into a large casserole dish. Lay the portions of fish over the orzo and spread the compound butter over each of the fish fillets. Bake according to time on fish package or until fish flakes easily when scraped with a fork. Remove from oven and sprinkle each serving with a bit of fresh dill and lemon wedges.  Serve immediately.

Sour Cream Enchiladas

These are a menu staple.  We love to serve them with a fried egg on top, El Paso TX style.

Sour Cream Enchiladas
The Pioneer Woman

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

Mels' Kitchen Cafe

*Serves 8

3 medium zucchini, chopped into bite-size pieces

4 medium tomatoes, chopped into bite-size pieces

2 tablespoons minced fresh parsley

1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)

2 tablespoons butter

1 medium onion, chopped

¼ cup flour

1 teaspoon salt

1/4 teaspoon pepper

3 cups low-sodium chicken broth

1 teaspoon lemon juice

1 (12 oz.) can evaporated milk (can use fat-free or low-fat)

1 ½ cups frozen or fresh corn kernels

1/4 cup freshly grated Parmesan cheese

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

BBQ Chicken Salad w/ Creamy BBQ Cilantro Lime Dressing

Mel's Kitchen Cafe

Chicken and Salad:
3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded

Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

DIRECTIONS:
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source: salad from Mel’s Kitchen Cafe, dressing inspired by El Pollo Loco’s Creamy Cilantro Dressing

Sweet and Sour Meatballs or Jelly Meatballs

I think everyone probably already has this recipe; it's a potluck staple.  But, since I don't have it here and it's yummy and super quick, here ya go!

Sweet and Sour Meatballs or Jelly Meatballs
Our Best Bites

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz.  I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.  Add meatballs or cocktail sausages and set temperature to low.  Cook for 2-5 hours on low.  Serve with toothpicks.

Grilled Fish Tacos Honey Lime Marinade

This marinade is so delicious and also subtle.  We've made it several times this summer and unless I find something better, will be our go to fish taco recipe.

Grilled Fish Tacos Honey Lime Marinade
allrecipes: mabcat

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks       * I've used my whole 2lb bag of tilapia and felt that the marinade stretched that far with no problem.

Whisk all of the marinade ingredients in a bowl, then pour into a ziploc bag or  casserole dish.  

Add fish chunks and coat all pieces well.  Cover and refrigerate 6-8 hours or even overnight.  

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.  Remove fish from marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9-15 minutes.

Serve in soft corn tortillas with shredded cabbage or lettuce, tomatoes, cilantro and fresh squeezed limes.  We also love to add one of our fish taco sauces- the Lone Star Taqueria Cilantro Jalepeno Mayo or this one

Turkey Pesto Ciabatta Sandwich

I love this sandwich.  We've had it for dinner three times since I found this recipe and I could probably just eat it everyday and be happy. So. Good.

Turkey Pesto Ciabatta Sandwich
adapted from Jamie Cooks it Up

5 square ciabatta rolls ( I really love the Wal-Mart bakery ones)
1/2 cup mayo
1/3 cup pesto
1 lb sliced deli turkey (get the good stuff)
1 lrg tomato
1/2 red onion
fresh spinach leaves
5 slices provolone cheese

Slice ciabatta's in half and lay them out on a large cookie sheet.  Mix mayo and pesto together in a dish and spread over each half bread.  Layer tomato, onion and spinach on one half and top with one slice cheese.  Layer turkey on other half.  Bake on center rack of oven at 400 degrees for about 10 minutes.  Turn broiler on and broil for ~2 minutes until cheese is slightly golden and bubbly.  remove from oven and let cool for a couple minutes then put then join the meat half to the veggie half and enjoy.  We serve these with fruit, fresh veggies or sweet potato fries.  Seriously delightful.

Italian Nachos

Oh my goodness, these are so good!  We had these for the first time as a starter at Carino's Italian restaurant about 4 years ago and fell in love.  I knew if I could just figure out what they used for their chips (since the weren't typical nacho tortilla chips) I could totally recreate this at home.  After searching for copycat recipes I concluded that wonton wrappers would do the trick. They worked perfectly and this is now one of our very favorites meals.  The flavors all combine so perfectly that all you can think about while you're chewing is your next bite.  And, even though the chips do get soggy, the leftovers are still just as tasty.

Italian Nacho's
Leah Matthews

Wonton Wrappers, cut in half diagonally forming triangles ( we use about 3/4 package for 4-6people)

Vegetable oil

16 oz jar alfredo sauce, heated (we prefer 

shredded mozzarella cheese

fresh, shredded parmesan cheese

Toppings:

jalepenos

banana peppers

sliced olives

roma tomatoes, diced

grilled chicken slices (I used the pre cooked Tyson kind you can buy in a package for salads)

cooked italian sausage

In a frying pan pour oil 2-3 inches deep and heat on med-high.  When oil is hot put in 3-4 wonton triangles at a time and turn them over in oil with tongs.  Being so thin, these literally only take about 3-5 seconds to get crispy so be careful.  Remove onto paper towel lined plate when light golden. 

Spread chips onto a cookie sheet in close to one layer and sprinkle toppings all over top.  Wait until the end to drizzle the warmed alfredo sauce over toppings * if you put it on first it will make the chips soggy by they time you're ready to eat them. Finally sprinkle cheeses over top.  Set oven to broil with rack in the center.  Put nachos in broiler only long enough for cheese to melt.  

Serve immediatley!

Curry Chicken Salad

Another recipe for March's Relief Society activity.  Sarah and I collaborated on this chicken salad and it turned out to be such a flavorful and fresh variation on the classic.

No measurements really since chicken salad is something you can throw together for a crowd or small family lunch.  Just taste as you go and make sure you take big breaths of the coriander before you sprinkle it in, mmm smells so good!


Curry Chicken Salad
Leah Matthews & Sarah Christensen

chicken, cooked and shredded
celery, diced
mayo
curry
coriander
onion powder
salt
pepper
lemon juice


Mix all ingredients together according to taste, spread on croissants or favorite sandwich bread with lettuce and tomato.  So light and fresh and good!

Chicken and Wild Rice Soup

I received this recipe from one of the ladies that I serve with in our church's Relief Society women's activity committee.  We made it for one of our activities and it was so good!  I accidentally boiled the rice too long and all of the broth disappeared; thankfully I had a 32 ox box of broth in my pantry so I just poured that in and added some water to it to make up the difference and lessen the saltiness.  Even with this mishap (or, who knows, maybe because of) this soup was so delicious.  I have another chicken and rice soup recipe on here that I made in the fall, and it was good too, but this one might be the close winner.  Though, that could be because I'm a sucker for a creamy soup.

Chicken and Wild Rice Soup

1 (49.5oz) can of chicken broth (6 cups)

1 lb chicken breast, diced

½ cup uncooked wild rice

½ cup uncooked brown rice

½ lrg onion, finely diced

2 carrots, grated

2 ribs celery, finely diced

¼ cup sliced almonds (can substitute with diced water chestnuts)

¼ cup butter

½ cup flour   

1 cup half & half

-Cook chicken and dice it.

-Boil broth & rices in a large pot.  Watch for the rice to split and curl, about 45 minutes.  In the meantime prepare the vegetables- grating, dicing, etc…

-In a large skillet sauté in butter, onion, carrots, celery and almonds until onions are translucent.  Then stir in and evenly coat veggies with flour.  Do not let the flour brown.

-Slowly blend the diced chicken and veggies into the pot of broth & rice, stirring constantly.  Let simmer for about10 minutes.

-Add salt & pepper to taste.

-Slowly add the half & half stirring constantly so it doesn’t curdle.

-Reheat the entire mixture, but do not boil again.

-Optional: Garnish with grated cheddar cheese and sliced almonds.

Chicken and Rice Soup

Well, I think we're officially living in the rainy season now, which means only one thing . . . Soup!  I love, love, love soups.  They make me happy.  They make me feel a little bit like a kid, a little bit like a wise grandma.  I don't have a ton of soups in my arsenal yet, mainly because I've had a go to favorite since childhood, but lately I've had a notion for some simple chicken and rice soup.  This recipe originally came from the Pioneer Woman's blog, but I saw it on Annie's Eats as well.  It was yummy and exactly what I was looking for.  I omitted the green pepper and added diced carrots instead (personal preferences.)  And, that's one of the nice things about this recipe, you can really make it your own, omit the rice altogether, add noodles and ta da a great chicken noodle soup!

Chicken and Rice Soup

Ingredients:

1 cup white rice

2 chicken breasts ( I like to use bone in breasts for soups; more flavorful and moist meat)

2 quarts water (equals 8 cups)

8-10 chicken bouillon cubes

6 tbsp. butter, divided

4 tbsp. flour

¼ – ½ cup onion, diced

¼ cup green pepper, finely diced

¼ cup celery, finely diced

1 jar pimentos, drained (about ¼ cup)

Directions:

Cook white rice according to package directions, omitting any salt, until the water is just absorbed.  Set aside.

Place chicken breasts in a large stockpot and cover with 2 quarts water.  Add in bouillon cubes.  Bring to a boil, then cook over medium heat until the chicken is cooked through, about 20-25 minutes.  Remove the chicken from the pot and allow to cool a bit.  Roughly chop chicken and set aside.

Melt 4 tablespoons butter in a skillet.  Stir in flour to make a roux.  Continue cooking for a minute or so, until heated.  Add the roux to the broth and stir until well combined.  Rinse out the skillet, and then melt the remaining 2 tablespoons of butter.  Add the onion, green pepper, celery and pimentos to the skillet.  Cook until slightly tender.  Add in the chopped chicken pieces and stir until well combined.  Stir in cooked rice to taste. Pour all back into the stockpot of broth.

Source: adapted from The Pioneer Woman