at 3:12 AM

One Pot Chicken Burrito Bowls         from Liz

Ingredients

·         1 pound boneless, skinless chicken breasts, diced into bite sized pieces

·         3 tablespoon of olive oil

·         1/4 cup of diced yellow onion

·         1 cup of uncooked extra-long grain rice

·         1 14.5 oz can of diced tomatoes, drained

·         1 15oz can of black beans, drained and rinsed

·         1/2 teaspoon of garlic powder

·         1/2 teaspoon of chili powder

·         1 teaspoon of cumin

·         2 1/2 cups of low-sodium chicken broth

·         2 cups of colby jack, monterey jack or cheddar cheese

·         kosher salt and pepper

·         freshly diced tomatoes

·         diced green onions

·         sour cream

·         guacamole

Instructions

1.      Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.

2.      Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

3.      Add chicken to pan and cook over medium high heat until chicken has started to brown.

4.      Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.

5.      Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

6.      Bring to a simmer, cover and reduce heat to low.

7.      Cook about 20 minutes or until rice is tender.

8.      Season with additional salt and pepper as needed.

9.      Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.

10.  Garnish with fresh tomatoes, green onions, sour cream and guacamole.

at 3:07 AM

Breakfast Enchiladas with Ham and Peppers

Breakfast Enchiladas with Ham and Peppers       from Liz

Print

Why we love this recipe. You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning.
What you need to know. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.

Yield: 6

You Will Need

·         2 cups (151 grams) diced cooked ham

·         1 bell pepper, diced

·         8 green onions, finely sliced

·         2 cups (227 grams or 8 ounces) shredded cheddar cheese

·         10 eight-inch flour tortillas

·         6 eggs

·         2 cups (473 ml) half-and-half

·         1 tablespoon all-purpose flour

·         1/2 teaspoon kosher salt

Directions

1.    Prepare Baking Dish: Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

2.    Roll Tortillas: In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.

3.    Prepare Egg Mixture: In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.

Bake Enchiladas: Heat oven to 350 degrees F (177 degrees C). If made ahead of time, uncover baking dish. Scatter the remaining cup of cheese over enchiladas. Cover baking dish with foil and bake for 35 min.  Uncover, bake 15 min. more till set and cheese is melted.

at 3:03 AM

Verde Chicken Mexican Lasagna

Mix together the chicken, black beans, sour cream, green salsa, corn, cilantro and spices. Now would be the time to taste your mix and add any additional spices you want! Want more salsa? Go for it! Add some hot sauce? Sure (just none for me!!)!

In your 9x13 pan layer 1/3 of your meat mixture, then cut up the tortillas to fit, making a single layer, then sprinkle on 1/3 of your cheese.

I layer my tortillas like this and then cut up a couple more to fit the middle. It's kinda fun - like a puzzle!

In the end you should have three complete layers (chicken, tortillas, and cheese). Bake at 350 for 20 to 25 minutes or until cheese is melted and everything is warmed through and bubbly and gooey and yummy.

Verde Chicken Mexican Lasagna
submitted by Celeste Pearson, Girls in Aprons

1 lb. chicken, cooked and shredded
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro (plus additional for garnishing)

12 soft taco size flour tortillas

1 package (8 oz) shredded Mexican blend cheese


Preheat oven to 350 degrees.

Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust for seasonings to your preference. Cut tortillas in half with kitchen shears.

In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. (You should have three layers total).

Bake in oven for 20 -25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

at 2:49 AM

Chicken Pasta Salad           from Heidi
Liz Niederhauser

4 cups diced, cooked chicken (boiled)
2 cups bow tie pasta (I always add a little more, maybe 1/2 cup more)
3 cups sliced celery
2 cups grapes (red or green or both, cut in half)
2 cups sliced apple (unpeeled to add color)
1 1/2 cups slivered almonds (I buy the prepackaged flavored kind, usually found by the salads, honey roasted)
1 cup mayo
1 8oz jar cole slaw dressing (Marzetti)

Cook and cool noodle.  Mix mayo and slaw dressing over noodle.  Add remaining ingredients.  Cool and season with salt and pepper.

**I never add the almonds in with the salad immediately.  1) they get soggyand 2) not everyone likes nuts.  So, I usually put them in a bowl to the side and have people add them in themselves, much better that way!**

Serve for a summer luncheon or Sunday with orange rolls!

at 2:44 AM

Soft Sugar Cookies

Soft Sugar Cookies         from Amanda

6 ½ cup flour

2 tsp. baking soda

1 tsp. salt

2 c. sugar

1 c. butter or margarine

1 tsp. vanilla

1 cup sour cream

2 eggs

Sift dry ingredients. Cream butter, sugar, eggs, vanilla. Add dry ingredients and sour cream. Roll out to desired thickness, cut with cookie cutters. Place on ungreased cookie sheet. Bake at 400 degrees for 8 minutes. Try not to brown on bottom.

at 2:43 AM

Vanilla Buttercream Frosting

This is the frosting I use for all my kid's birthday cakes and cupcakes. We love it!

Vanilla Buttercream Frosting

2 stick soft butter

4 cups sifted powdered sugar

2 teaspoons vanilla

pinch of salt

1-2 Tbs. heavy cream or milk (more depending on desired consistency)

Put butter in an electric mixer and turn on low. Add the powdered sugar. Add the remaining ingredients, and desired amount of cream. Let mix for 5 minutes on high for a nice whipped consistency.

at 2:42 AM

Lemon Cake-Mix Bars

** This was the most requested "birthday cake" at Travis' house growing up. They always used a yellow cake mix, but we have since tried using a lemon cake mix and it's our new favorite!

Lemon Cake-Bars         from Amanda

1 yellow cake mix

2 eggs

½ c. butter

Combine and spread evenly in a greased 9x13 pan. (It will be thick.)

2 c. powdered sugar

2 eggs

8 oz. Cream cheese (softened)

Combine and spread over first mixture. Bake at 350 degrees for 30 minutes. When light golden brown, remove and sprinkle with powdered sugar (don’t over bake). Allow to cool to set up. Note: Cake will sink slightly as it sets.