Thursday, September 28, 2006

Monkey Bread

(No idea why this is called "Monkey Bread" but it's good and super easy to make!)

1 can refrigerator biscuits
1/3 cup dark brown sugar
1/3 cup butter or margarine
1 TB water
½ tsp cinnamon
½ cup chopped nuts (optional)
2 TB raisins (optional)

In a shallow, 1-qt. round baking dish, combine brown sugar, butter, water, and cinnamon. Microwave for 1-1 ½ minutes, stirring after the butter melts. Stir in nuts and raisins if desired. Separate and cut each biscuit into quarters, then add to the sugar mixture. Stir, coating each biscuit piece. Push mixture away from the center of the dish and set a microwave-safe juice glass in the middle. Microwave on high power for 4 minutes. Let stand for 1 minute, then remove juice glass. Invert onto a serving dish. Eat by pulling sections off, and enjoy!


Chicken Enchiladas

These are a favorite in my family but I must warn they aren't the most healthy. I found a recipe for similar enchiladas in Cooking Light, and I actually like that recipe better. Try both and see what YOU think! (You could also use "light" ingredients in the first recipe)

Chicken Enchiladas

4-6 cooked chicken breasts, shredded
1 8 0z. package of cream cheese, softened
1 lb monterey jack cheese, cubed (I think this is about 1 med sized block of cheese)
1 pint sour cream (again, I think it's 1 regular sized container)
2 cans cream of chicken soup
1/2 cup salsa
flour tortillas, fajita or burrito size (if you use small tortillas you probably can't fit as much filling but may be able to make more...)
cheddar cheese, grated to go on top

Combine chicken, softened cream cheese, jack cheese cubes and salsa in a bowl. Mix together sour cream and cream of chicken soup in ANOTHER bowl. Pour 1 cup of the sour cream mixture in the bottom of a 9x13 inch pan and spread evenly. Place about 1/4 cup chicken mixture in the middle of each tortilla, roll up and place seam side down into the pan. When pan is full, pour the salsa on top of the enchiladas, then pour the rest of the sour cream mixture on top of that. Sprinkle with cheddar cheese and bake at 350 degrees for about 30-40 minutes.

Chicken Enchiladas by Cooking Light (May 2006, pg. 142)

cooking spray
1 1/2 c chopped onion
2 cups chopped or shredded chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chiles
1 (14.5 oz) can petite diced tomatoes, undrained
(OR I bought 2 cans of diced tomatoes with the chiles already in them)
2 cups 2% milk
2 TB flour
1/4 tsp salt
6 8-inch (fat-free) flour tortillas (or a package...)
2 cups grated swiss or jack cheese, divided

1. Preheat oven to 350 degrees
2. Heat a large skillet over med heat and coat with cooking spray. Add onion, cook 5 minutes or until tender. Stir in chicken, chiles and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over med-high heat, cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 c chicken mixture and about 2 1/2 TB cheese down the center of each tortilla, roll up. Arrange the tortillas in the bottom of a 13x9 inch baking pan coated with cooking spray. Pour milk mixture over tortillas and top evenly with remaining 1 cup of cheese. Bake at 350 degrees for about 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil casserole for 3 minutes or until cheese begins to brown. (This step tops it off!)
7. Enjoy!


Sunday, September 24, 2006

Dinner List

Thanks to all of those that have been posting. I've been behind in my postings for recipes. We have been eating dinner so I have no excuse. Not just dinner, but I think I'll post some lunch or breakfast recipes also. Next week is General Conference, which means a bigger breakfast. Maybe waffles? Anyway, we're having the missionaries over this week for dinner so I think I better step up and make something other than my usual pizza and tacos. I'm thinking I'll try to make the Chinese Chicken Salad below that Ashley posted. I've had the Costco one, but the homemade one sounds even better. Ok, better go. But, expect some recipes from me. And I'll be checking some from you.

Congrats to our fellow contributor Tonya! She had a baby boy on September 18th. Yea Ton! We won't expect recipes from you anytime soon...even though you are the best cook out of all of us.

Happy Sunday!

Friday, September 22, 2006

Baked Honey Nut Chicken

1 egg
1/4 C honey
½ C nuts chopped or smashed into small pieces (i use almonds or cashews, but i am sure anything would work!)
½ C bread crumbs
3 chicken breast
1 tbsp melted butter

mix honey and egg in one bowl
mix nuts and bread crumbs in another
dip chicken in wet mix then dry, place on cookie sheet, drizzle with melted butter and bake at bake at 375 until done.

this is super easy and i like the honey nut flavor- kind of like cheerios!

Chinese Chicken Salad

Chicken-boiled or done in microwave
2 head lettuce- 1 green leaf, 1 iceberg
6 green onions finely chopped
2 pkg ramen (broken up in the package)
4 tbsp sliced almonds browned (350 in oven for a few minutes)
4 tbsp sesame seeds
2 can mandarin oranges 6 oz

wash lettuce, cut into salad size pieces, place in bowl. Layer all of the yummy stuff on top. then pour dressing over and enjoy!

3/4 C seasoned rice vinegar
1.2 C sugar
1 tsp salt
1 tsp pepper
1 C veg oil
*mix in something that you can keep the extras in!

This is my favorite thing that my mom makes. It is really easy and makes a lot! You can cut the recipie in half and I usually don't use all of the dressing that it makes, but you can keep the extras in the fridge. There is also an oriental salad dressing that is sold at costco, but i like the homemade one way better!

Monday, September 18, 2006

Chicken Wild Rice Soup

2 c cooked chicken
1/2 c wild rice (cooked)
1/2 c onion, chopped
1/2 c celery, sliced thin
1/4 c butter
1/2 c carrots, sliced thin
1/4 c flour
4 c chicken broth
1 c cream
parsley flakes (optional)

Saute onion, celery, and carrots in the butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add cooked rice, cream, and chicken. Cook 5 minutes. (If desired top with crispy bacon and/or paprika before serving) Yum!


Thursday, September 14, 2006

Apple-Cheddar Quesadillas

Apple-Cheddar Quesadillas

I got this recipe off and really like it!


whole wheat tortillas
apple, thinly sliced (whatever kind of apple you like)
cheddar cheese, grated (or whatever kind of cheese you want)
butter or cooking spray

Sprinkle some cheese on one half of a tortilla, add apple slices, then sprinkle some more cheese. Fold the tortilla over that half. Melt the butter in a frying pan over med-med high heat and then place the folded tortilla in the pan. Cook until one side is golden brown and cheese is melting, flip to the other side and brown it too. When both sides are brown and cheese is melted, it's done. Enjoy!

I love quesadillas and think this is a delicious variation on the regular thing! I like the crunch and taste of the apples with the cheese!

Tuesday, September 12, 2006

Creamy Chicken and Noodles

We had this for dinner last night. It's a great comfort food.

1/2 onion, chopped
2-3 celery stalks, chopped
1 cup baby carrots, sliced
2-3 chicken breasts
1/2 cup water
1 tsp thyme
pepper to taste

Throw everything in the crockpot for 6 or so hours, until chicken shreds easily. Serve over egg noodles.

Saturday, September 09, 2006

Mexican Quiche

First prepare crust or buy a premade one. Prick and bake single shell just till light golden color.

Then Mix:
5 eggs
1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cumin
salt to taste (1/4-1/2tsp.)

1 c. ricotta
2 c. Mex. Cheese (or 1 c. Monterrey Jack and 1 c. Cheddar mild)
4 oz. green chiles
1/4 c. butter melted, but not hot

Mix all ingredients in order. You may like to reserve a small portion of cheese to sprinkle on top last few minutes of baking to garnish. Pour mixture into pre-baked pie crust. If you don't have a quiche size dish to cook this in you can use a pie tin, but there will be excess mixture. Bake at 350 for 45 minutes. Check crust after 25 minutes, and cover with foil ring just around crust. Serve with sliced avocado on top!

Thursday, September 07, 2006

Brocolli Ham Quiche

Ok...I just made this all during Avery's nap. And she napped for a whole 30 minutes so this was quick and easy. I'll throw it in the oven as it gets closer to dinnertime. Here it goes...Oh, I haven't tried it before, but Megg has and says it is tasty.

1 pie crust (I got mine at Trader Joes)
1 lb. Brocolli
1 Cup diced ham (I got it from the deli and just tear it into pieces)
1/2 tsp. salt
1/8 tsp. pepper
2 TB. chopped onion (I left this out)
6 eggs
3 oz. softened cream cheese
1 Cup grated Cheddar cheese
1/4 Parmesan cheese

In a large bowl, combine eggs, cream cheese, and Cheddar cheese. Stir in brocolli, ham, onion, salt and pepper, Spoon into a cold, unbaked pie crust shell. Sprinkle with 1.4 cup Parmesan cheese. Bake at 425 degrees for 30-35 minutes. Let stand 10 minutes before serving.


Wednesday, September 06, 2006

Cranberry Chicken

4-6 boneless chicken breasts
1 8 oz bottle Catalina salad dressing
1 16 oz can whole cranberry sauce
1 envelope dry onion soup mix

Put chicken in a flat baking dish (making sure to keep the chicken flat, don't stack them). Combine and mix the dressing, cranberry sauce, and soup mix. Pour over chicken. Cover and refrigerate over night (if you have time this makes it taste the best). Bake uncovered, at 350 for 45-60 minutes or until chicken is done.

Tuesday, September 05, 2006

Chicken Pasta Salad

2 cups uncooked mini bowtie pasta
2 cups mayo
¼ cup half and half
1 teaspoon salt
2 Tablespoons lemon juice
2 teaspoon pepper
4 cups shredded cooked chicken
2 cups halved green grapes
2 cups chopped cucumber
1 cup chopped celery

Cook pasta, drain and rinse with cold water. In bowl combine mayo, half and half, salt, lemon juice and pepper. Stir in pasta chicken and remaining ingredients. Cover and refrigerate several hours. Serve plain, over lettuce, or in a croissant.