Friday, March 26, 2010

Pace Texas Two-Step Chicken

Pour combined 1 1/2 cups pace picante sauce, 3 tbsp brown sugar and 1 tbsp dijon mustard over 4 boneless chicken breasts.
bake at 400 for 20 mins.

*picture on jar showed it being served over white rice*

Sunday, March 14, 2010

Chicken Enchilda Casserole

1 can chicken
1 can cream of chicken soup
shredded cheese
green enchilada sauce-divided
tortillas

Pre heat oven to 350

Combine all ingredients in a sauce pan and cook until heated through. You want your cheese melted. I used mozzerella & cheddar cheese but cream cheese or a mexican blend would work great also. I only poured a little of the enchilada sauce in with the mixture to give it a little kick but not enough that the kids wouldn't like it.

In a 9x9 pan coated with PAM layer tortillas, than mixture than tortillas. Cover with some more of the enchilada sauce and top w/ shredded cheese.

Put in oven til cheese on top is melted.

* you can add more chicken - I only had one can on hand*

While cheese is melting cook up some beans & rice and make a whole meal out of it. Phill Kendrick and I ate the whole thing so make more for your family if it is more than 3 people... and remember K eats like a little birdie. :o) Hope you guys like it.

Friday, March 5, 2010

Crepe Recipe:

Crepe Recipe:

In a bowl combine 2 eggs, 1 1/2 cups milk, 1 cup flour, 1 tablespoon cooking oil, and 1/4 teaspoon salt; beat until combined. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or cook on a crepemaker according to manufacturer's directions) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

Yummy Tortilla Soup

Yummy Tortilla Soup
2 skinless, boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5 oz.) cans chicken broth
1 cup frozen corn kernels
1 cup black beans
1 cup chopped onion
1/2 tsp. chili powder
1 Tblsp. lemon juice
1 cup chunky salsa
Tortilla Chips
Cheese
Sour Cream (optional)
Chopped Avocado (optional)
Cilantro (optional)

Saute chicken in oil for 5 minutes. Add garlic and cumin. Mix well. Then add broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20-30 minutes. Top with cheese, tortilla chips, sour cream, avocado, and cilantro.

sloppy joes


1lb ground beef
1/4 c chopped onion
1/4 c green pepper (if I have it)
1/2 t garlic powder
1 t prepared yellow mustard
3/4 c ketchup
3 T brown sugar
s&p to taste

brown your meat and veggies. Stir in the rest and simmer to desired thickness. I always have these ingredients on hand, so it's a great last minute meal

parmesan alfredo sauce

**found this recipe on "the sisters' cafe". these are her subs, not mine**

1/2 c. butter (I use Smart Balance light)
1/2 c. heavy cream (I use evaporated milk)
3/4 c. Parmesan cheese
1/2 t. salt (I don't think it needs this but you might)
Dash of pepper

Heat butter and evaporated milk on low heat in a sauce pan until butter is melted. Stir in cheese, salt, and pepper. Continue stirring until thickened. Serve over 8 oz fettuccini or another of your favorite noodles.

taco pizza

Taco Pizza
Ingredients
Pizza dough (I make my own,but you can also buy it at Trader Joes and even in some grocery stores. Or you could buy those premade crusts too)
1 lb Hamburger
Taco Seasoning
1 can tomato sauce (small can. You could also use enchilada sauce if you wanted)
1 can refried beans
1-2 cups grated cheese
1 can petite diced tomatos (or a couple fresh tomatos)
green onions sliced and diced

Directions
Cook the pound of hamburger. Add some taco seasoning according to the directions on the package. Roll out your pizza dough to fit into a cookie sheet (or you could make it on a pizza pan too). Spread the small can of tomato sauce on the pizza dough (this is where you could use enchilada sauce too if you wanted.) Then spread the can of refried beans all over the dough on top of the tomoto sauce. Next sprinkle the hamburger over it too. Then had the cheese with tomatos and green onions last. Bake in the oven for 13-15 minutes on 400 degrees. Take out and let cool a little. You could add shredded lettuce on top after it has cooked and also serve salsa, sour cream, or guacamole with it too. It was so delicious!

taco bowls

INGREDIENTS
1 1/2 lb lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package taco seasoning mix
1/2 cup water
1 can refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Salsa, if desired


DIRECTIONS
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa

Rumbi Island Easy Mango Chicken and Rice

Rumbi Island Easy Mango Chicken and Rice

* 4-5 chicken breasts (boneless and skinless)
* 1 can corn, drained
* 1 can black beans, drained and rinsed
* 3 cups mango salsa
* Cumin to taste
* Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.