Creamy Italian Chicken

I started a little "Foodie Club" with some friends from church when I lived in Billings, MT. We would meet once a month to share recipes.  Each Foodie Friend would bring a recipe for a main course, a side, and a dessert. We focused on sharing menus we would use if we knew company was coming for dinner.  This recipe is a family favorite.  It's not a weekly meal by any means, but when I make it, Jack always says, "Why don't we have this more often?" It's quick, easy, and very tasty, perfect for busy nights or nights serving guests.  I give credit for this family favorite to Dixie Langeveld.

Creamy Italian Chicken

4 to 5 Chicken breast

1 Packet of Good Season's Italian, dry dressing mix

8 oz Cream cheese

1/4 cup Margarine or Butter

1 Onion, chopped

1 can of Cream of Chicken Soup

Garlic salt, to taste

Pepper, to taste

Rice or Noodles (bowties, penne, or egg noodles)

In a space pan, melt butter and chopped onion; sauté until tender, then add dressing mix.

Sprinkle the breast with garlic salt and pepper, then place it in the crockpot.  Pour butter mixture over chicken and cook for 2 hours on low. 

In the microwave, melt together cream of chicken soup and cream cheese; pour over chicken in the crockpot and cook on low for 4 hours.  Take out chicken and serve over noodles and rice, using the sauce as gravy.  

* I actually mix the onions and soup mix together and just cook everything all at once for 4 hours. I use my crockpot on busy days when I don't have time to check it multiple times.  It would work either way. 

We serve with a slice of homemade Peasant Bread and a side salad.

The Big Buckeye Cookie

The Big Buckeye (December 2023 BHG, p 159)

The thin peanut butter layer forms the eye of the buckeye nut this cookie’s named for.  Flatten peanut butter balls in your hand first, then gently press them on a cooled cookie before topping with ganache.

Hands on 25 minutes

Total time 55 minutes

3/4 cup plus 2 Tablespoons salted butter, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1 egg yolk

2 1/4 teaspoon vanilla

1 teaspoon instant espresso coffee powder (I didn’t have any on hand so I left it out)

2/3 cup Dutch-process unseated cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon plus 1 pinch salt (I just did slightly heaping 1/2 teaspoon)

2 1/2 cups all-purpose flour

1/2 cup heavy cream

6 oz semisweet or bittersweet chocolate bar, finely chopped (I just used my semi-sweet chocolate chips)

3/4 cup creamy peanut butter 

1 cup plus 2 Tablespoons powdered sugar

Preheat over to 375°F. Line two cookie sheets with parchment paper in a large bowl beat the 3/4 cup butter with a mixer on medium high 30 seconds.  Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes,  Beat in eggs, egg yolk, 2 tsp of the vanilla, and the coffee powder until combined.  Beat in cocoa powder, baking soda, and the 1/2 tsp. salt until combined.  Beat in flour.  (I like to put the baking soda and salt in with the flour as dry ingredients to avoid salty clumps in my cookies)

Drop dough by 1/3 cup portions (nine total) 3 inches apart onto a prepared cookie sheet.  Flatten mounds to 3/4 inch this and 3 inch diameter.

Bake until edges are just set and tops appear crackled about 12 minutes.  Let cook 2 minutes on cookie sheets. Remove; cool completely on wire racks.

For Ganache, in a saucepan, (or class measuring cup in microwave works well too) bring heavy cream just to boiling over medium-high.  Remove from heat; add chocolate (do not stir); Let stand for 5 minutes stir until smooth. Cool about 10 minutes. (I just put all cream and chocolate together in microwave save bowl and microwaved it fro 40-60 seconds let sit for a couple minutes then whisked it together until smooth).

In a medium bowl stir together the peanut butter, all the powdered sugar and 2 tbsp butter, remaining 1/4 tsp vanilla (I didn’t put the butter, vanilla, or pinch of salt in this step because I accidentally put it all in the cookie dough.  It worked out fine for both).  Shape peanut butter mixture into tin 1 1/2 inch balls.  Gently flatten each peanut butter ball to fit within 1/2-inch of the cookies edge; press gently to adhere to cookie.  Spoon ganache over the peanut butter.

Makes 9 cookies

Store in a airtight container at room temperature up to 2 days or freeze up to 3 months. 

 

Per cookie 764 cal, 42g fat (21g saturated fat) 124mg chol, 612 mg sodium, 90g cars, 5g fiber, 54g sugar, 12g protein

SIZE NOTES:

I actually used my cookie scoops and made the 9 cookies magically into 2 dozen cookies ;-).  They were still plenty big cookies.  I used my #30 (2.3 Tablespoon scoop) size cookie scoop for cookies I cooked them for 9 minutes.  Then I used my #60 (1 Tablespoon scoop) and it was perfectly portioned.  

Balsamic and Brown Sugar Glazed Pork Roast

I served this at the hospital party last Christmas and it got the same rave reviews from that crowd as it did my family.  I love Jamie Cook’s It Up blog I get many keeps from her kitchen.

www.jamiecooksitup.blogspot.com 

Balsamic and Brown Sugar Glazed Pork Roast

Time: 10 minutes prep + 4-6 hours cooking

Yield: 6 servings

Recipe from Let's Dish via Pinterest

1  2 pound pork loin

1 t sage

1/2 t salt

1/4/ t pepper

1 t garlic

1/2 C water

Glaze:

1/2 C brown sugar

1 T cornstarch

1/4 C balsamic vinegar

1/2 C water

2 T soy sauce

1. Place your pork roast on a pan, or plate. 

2. In a small bowl combine the salt, pepper, rubbed sage, and garlic. Press the seasonings into the pork roast. Spray the inside of your crock pot with cooking spray. Place the seasoned pork roast inside and pour the water along the edges of the roast. 

3. Cover and cook on low for 4-6, depending on how hot your crock pot cooks things. You are looking for an internal temperature of 180 degrees. 

4. In a small sauce pan, combine the glaze ingredients. Bring it to a boil while stirring and let the sauce thicken. (Should only take a couple of minutes.)

5. Drizzle some of the glaze over the top of the roast and let it cook for another 30 minutes. 

6. Remove the roast from the crock pot and let it sit for about 5 minutes. Slice it thinly, drizzle the remaining sauce over the top and your are ready to eat. It's fabulous served with rice and a green veggie...or with roasted vegetables

I (Jill) serve this with the glaze on the side. 

SIDE: Seasonal Steamed Veggies or Roasted Carrots (2 Tablespoons melted butter. Salt and Pepper to taste) Quick steam them in the microwave then roast them in the oven at 400 degrees until tender.

Slow Cooker Upside-Down Chicken Pot Pie

This a favorite at our house, but how can you go wrong with a classic like Chicken Pot Pie?
My kids give this recipe a 5 Star rating; I have been making it for a couple of years now and can't believe I couldn't find it when I came searching on my blog for it.  I love this classic comfort food and that I can throw my chicken thighs in frozen and still have it done in 6-7 hours on low.
Make your favorite biscuit.  I usually use Bisquik because it keeps things simple, but any favorite biscuit will act like the crust if you will.  Split the biscuit and place in bowl and spoon some of the hearty stew over the top. Or if you are filling extra motivated you could bake pasty puff shells in place of the biscuits.  It's even good without biscuits if you don't have time to get to them.


Slow Cooker Upside-Down Chicken Pot Pie

1 1/4 pound of boneless chicken thighs (3 Costco size thighs)
1/2 cup chopped onions (Instant onions could be used here 1 Tablespoon. I prefer fresh always)
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken or Turkey gravy or 2 envelope pouches made as instructed on package
2 medium celery stalks, diced
Add the last 15 minutes of cooking:
1 (12 oz) bag of your favorite frozen mixed vegetables

Place the chicken in a 3 1/2 to 4 quart slow cooker. Top with onions, bay leaf, pepper and gravy.  Place celery on gravy.  Cover and cook on LOW for 6-8 hours. (If you have an older crock pot it may take 8-10 hours just check your chicken to make sure it is cooked through).

About 30 minutes before serving, make and bake your biscuits.  Meanwhile, gently stir in frozen vegetables into the chicken mixture.  Increase heat to high setting, cover and cook for 15 minutes. Remove bay leaf.

Serve with your favorite biscuits as preferred- over the top or on the side whatever makes the crowd happy.  My in-laws like this served over mash potatoes. Its versatile.

MAKES 8 (3/4 cup each) SERVINGS

This recipe is adapted from a recipe I got from Betty Crocker Kitchens

Fried Ice Cream

Boy oh boy! This was a dangerous recipe for me to discover I could do! I loved it, as did my family. Got 5 stars all around! Now I can make it from the comforts of my own home; everyone can have their own serving at a fraction of the price of our favorite Mexican restaurants. If you love fried ice cream you will thoroughly enjoy this sweet find. There are several fried ice cream recipes I have pin from pintrest, I started with this one from Life in The Loft House blog and modified it to our liking. I may not be trying an others because this is so simple and so delicious! And it doesn't require I get my big fryer out!

Fried Ice Cream

6-8 cups of Corn Flakes crushed (you need 3-4 cups total after it is crushed.)
3/4-1 cup sugar
3/4-1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup toasted sweetened coconut flakes (I do this separately in a fry pan until its golden brown)

Combine corn flakes, sugar,  and cinnamon. Melt the butter in a large fry pan then add the cornflake sugar mixture. Pan fry for 5 minutes on medium high heat, until the cereal starts to toast. Watch it carefully, stirring frequently, you do not want to let it burn which it can do quickly. When cereal is done frying toss in the toasted coconut and stir until mixed in.

Press half the cornflake mixture into a 9 x 13.  Top with a quart of your favorite vanilla ice cream, then top with the second half of the fried cornflakes.  Transfer to the freezer until it hardens. Top with drizzle of chocolate sauce, a dollop of whipping cream (I like to use the spray can kind on desserts like this.) and top with a Maraschino Cherry.

Note:
If you really love the cinnamon flavor you can soften your ice cream and stir in another 1/2 teaspoon cinnamon and a tub of cool whip if desired. (I have tried it both ways. I don't think that the cool whip really adds that much to the dish other than more expense and calories.) If you choose to soften the ice cream to spread it into the pan than plan for 5 hours to set back up.

Garlic Oven Roasted Cabbage

My sister-in-law EC asked me if I had ever tried or seen the roasted cabbage idea on Pintrest.  I hadn't so I went looking.  We enjoy cabbage one of my 10-year old sons loves it! It just wants to crunch and munch on it plain.  When I am shredding it up for a salad or a stir-fry he has a hard time keeping his little paws out of the pile.  Makes me happy that he enjoys a few healthy things in his diet to balance out our sweet tooth we all have.

This recipe was great.  I made one modification to it. I minced my garlic and put it in a small bowl with olive oil then brushed it on both sides of my cabbage before roasting.  I did note that if it isn't slices thick enough it tends to roast a little to quickly and dries out, turning brown and tasting a little burnt. So learn from me don't throw those loose ends on the pan with it, toss them in your salad bowl instead.  This got rave reviews from my family.  Thank you Everyday Maven for a great recipe to add to our favorites.

Garlic Rubbed Roasted Cabbage Steaks

By: Everyday Maven via Pintrest

Serves: 4

Ingredients

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices

1.5 tablespoons olive oil

2 to 3 large garlic cloves, smashed

kosher salt

freshly ground black pepper

spray olive oil OR non-stick cooking spray

Instructions

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

Rub both sides of cabbage with smashed garlic.

Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/

Chicken Tortilla Soup

Chicken Tortilla Soup (Nicole Hendershot via Girlfriends Kitchen Group)

I got this recipe from a good friend Nicole in our month Girlfriends Kitchen group I recently started up.  I started this group for many reasons 1- to get out of the house and have lunch with friends and 2- to exchange menu ideas to help me get out of a funk I was in.  It has proven to be meeting both of those needs.  This recipe got 5 stars from all but one of my kids whom gave it a 4.5 so you know it is now one of our favorites! I love that there is no pre-cooking, just open the cans and pour everything in. The *'s are what I did for our adaptations.


4 boneless skinless chicken breast halves (I usually put in about 8 tenders) 
     *I used a 1 lb. breast meat that I diced into small pieces while frozen
1 (15oz) can crushed tomatoes *I used a can of petite diced tomatoes with chiles
1 (10oz) can enchilada sauce
1 (4oz) can diced green chiles *I eliminated this because I used the tomatoes w/chiles
2 cloves of garlic, minced
2 (14.5 oz) cans chicken broth
1 tsp. cumin
1 tsp. chili powder
2 tsp. onion powder (or you can put in real onions) *I used 1 cup sweet onions, diced
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 can black beans
1 package frozen corn (Nicole usually just put in one can of corn) 
      *I used half a bag of frozen corn so roughly 8 oz.
1 TBSP. chopped cilantro (I don't add this).


Directions: Pour all ingredients in slow cooker and cover and cook on high 2-3 hours until chicken is cooked through. Remove chicken and shred then place back into cooker. Continue cooking on high 1-2 hours. Remove bay leaf before eating. (Nicole usually just cooks it until everything is done and shred the chicken and put it back in and eat it right away) Top with crushed tortilla chips, cheese and sour cream. She also suggest trying it with fresh diced onions and avocado on top! 

Love avocados in any Mexican flavored soups! Thanks for sharing this amazing soup recipe with us Nicole!

Carmelitas

Photo to be added soon :-)

Carmelitas

Found this recipe on pintrest. My family is in love with it! These remind me of a caramel version of our much beloved "Fudge Nut Bars".  I have waited a long time to try this and it was well worth the wait.  You can see the original recipe on Averie Cooks below I listed the way I adapted it for a larger pan- we always need larger than an 8x8 for family dinners! This Quick and simple layered bar cookie.  The crust and topping are an sweet brown sugar, vanilla (heavy on the vanilla), oatmeal and flour mixture. The middle there's layers of rich chocolate and caramel sauce. This cookie is chewy and just oozing with caramel. We served it up with a scoop of vanilla ice cream and they are a match made in heaven.  Averie suggested that "You can add salt, to taste, to the caramel sauce for salted carmelitas" I chose to add a little kosher salt and loved it. You must let these bars set up for at least 4 hours before slicing or even overnight. I put mine in the fridge to help with the set up time too. These got rave reviews and 5 stars from all.

Carmelitas 

1  cup margarine, softened at room temperature

1/2 cup butter, softened at room temperature
1 1/2 cup light brown sugar, packed
2 tablespoon vanilla extract
2 cup all-purpose flour
2 cup whole-rolled old fashioned oats (not instant or quick cook)
2 teaspoon baking soda
1/2 teaspoon Kosher salt, optional and to taste
58 caramel squares, unwrapped (I used one bag Kraft caramels) 
1 cup heavy cream
1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
1 cup (6 ounces) semi-sweet chocolate chips

DIRECTIONS:

1 Preheat oven to 350F. Line an 11.5 x 13.5-inch pan with aluminum foil or parchment paper and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside..

2 Add the brown sugar, vanilla, and whisk until smooth.

3 Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.

4 Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.

5 Bake for 10 minutes. While it bakes, make the caramel sauce.

6 In a large microwave-safe mixing bowl or in a sauce pan. For the microwave: combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.

7 Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.

8 After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.

9 Slowly and evenly pour caramel sauce over the chocolate.

10 Evenly crumble reserved oatmeal-brown sugar mixture over the top.

11 Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.

12 Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

THANK YOU AVERIE FOR A NEW FAMILY FAVORITE!

Pan-Seared Five-Spice Tilapia with Hot Orange-Ginger Sauce

Recently I snatched a few free Cuisine at Home magazines from the Library.  I found a Tilapia recipe I wanted to try, weeks went by and I kept looking at it thinking I am going to make a menu this week, then the week would pass. Finally, I did it. It was scrumptious! A new 5 Star recipe at my home to add to the "fish" file.  Jack gave it 5 stars the kids agreed with lots of "yummy" and "MMMmmm's".

Mom! I think you are going to love this!

Pan-Seared Five-Spice Tilapia with Hot Orange-Ginger Sauce
Source: Cuisine at Home Issue no. 73 February 2009, p 35
Yields 4 servings       Total time 15 minutes

Five-Spice Tilapia

1/2 tsp. Chinese Five-Spice Powder
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
3 Tbsp. Vegetable Oil, divided
1 lb. Tilapia Fillets (4-6)
2 Tbsp. minced Scallions (I had to omit because I didn't have them on hand)

Mix five-spice powder, salt, cayenne pepper with 2 Tbsp. oil in a small bowl.
Pat fillets dry, brush both sides with spice mixture. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high hear until skillet is lightly smoking.  Add fillets; sauce 3 minutes on each side. Sprinkle with scallions. Serve with Hot Orange-Ginger Sauce.

Per serving 201 cal; 13g total fat (2g sat) 57 mg chol; 1 g carb; 205 mg sodium; 0g fiber, 23 g protien

Hot Orange-Ginger Sauce
-Vary the amount of red pepper flakes to adjust the heat of the sauce to your liking.
Makes 1/3 cup ; Total time 10 minutes

1/4 cup orange marmalade
1/4 cup fresh orange juice (I used mixed from concentrate)
2 Tbsp. rice vinegar
1 Tbsp. minced fresh ginger root
1/2 tsp. red pepper flakes
1 tsp. minced garlic
1 Tbsp. vegetable oil
Salt to taste

Whisk marmalade, orange juice, vinegar, ginger root, and pepper flakes together in a small bowl.

Saute garlic in sauce pan with oil over medium-high heat for 30 seconds. Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes. Season with salt


Mandarin Spinach Salad
This colorful Asian salad can be garnished with store-bought chow mien noodles or homemade fried wonton strips. (This salad dressing is light and fresh! A good Spring/Summer dressing to mix things up.)

Makes 8 cups (4 servings) Total time 25 minutes

For the Vinaigrette
3 Tbsp. vegetable oil
3 Tbsp. rive vinegar
2 tsp. honey
2 tsp. minded fresh ginger root
1 tsp. Dijon mustard
1/4 tsp. sesame oil
Pinch of salt

Whisk together oil, vinegar, honey, ginger root, dijon, sesame oil, and salt for the vinaigrette in a small bowl.


For the Salad
8 cups baby spinach
1 can mandarin orange segments drained (11 oz.)
1/4 cucumber, seeded, sliced thinly into half moons
1/2 cup thinly sliced button mushrooms
1/2 cup sliced almonds toasted
1/4 cup thinly sliced scallions
1/2 cup chow mein noodles or Fried wonton strips (optional)

Combine spinach, oranges, cucumbers, mushrooms, almonds, and scallions in large bowl. Toss with vinaigrette just before serving. Garnish with noodles

Yaki Udon

Our family has really developed a craving for sushi or Japanese cuisine. We give the credit to Jack for that! He has become quite the sushi maker and we the connoisseurs-aren't we lucky!   Jack recently made some "organic Udon authentic Japanese wheat noodles" they were great but I think a thin linguine will be a great substitute (One we will probably have to use more often then not.  We can't come by Japanese noodles easily in our parts.) When we get around a "World Market" we like to see what fun things we can try.  Jack picked noodles up and we tried the recipe on the back of the package. These were a huge hit at our table, so much so, that Jack had to make them again the next day for lunch.  The kids loved them and could eat the whole recipe by themselves if we would allow it.  Gotta love a recipe like that!

Yaki Udon
(Serves 5 according to package)

9.5 oz Hakubaku Udon Noodles or Thin linguine
7.5 oz Chicken breast, finely sliced
1/2 Medium onion, finely sliced (we used our favorite sweet onion here)
1 Carrot, finely sliced
3 oz Cabbage, finely sliced
3 Spring onions, cut on angle
3 Tablespoon Olive Oil
3 Tablespoons Soy Sauce
Pinch of salt
Ground black pepper to taste

Bring a large pot of water to a boil and cook the Udon Noodles for 4 minutes, (for linguine according to package for al dente) drain, then rinse well under cold water. Put olive oil into frying pan and heat up.  Cook chicken thoroughly, then cook onion, carrot, cabbage, and noodles lightly.  Once everything is warmed up, add spring onion, pinch of salt, pepper, and soy sauce.  Toss in pan. Serve

Chicken Chimi's!

My sister in law loves to cook and I love that she passes on her good finds. This is a recipe she got from her "Food Network Magazine".  We loved it! We don't have great Mexican restaurants near us.  I had fun preparing this one and Jack even joined me. We felt like want-to-be chefs in a kitchen.  We called the kids to dinner and welcomed them to a mexican restaurant. They thought we were so silly, but it was fun to enjoy this delicious dinner together.

 This is supposedly a copy cat of "Chi-Chi's" chimichangas 

* I didn't take a picture of this one until I had started chowing down so you get what you get! At least it has a picture I haven't been that ambitious for a while ;-)

Chi-Chi Copy Cat Chimichangas

2 Tablespoons unsalted butter
4 Tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove the seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 Tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 (15 oz) can refried beans
4 (10-inch) flour tortillas (I used 10 fajita size and we thought they were perfect size! plus 2 10-inch)
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see recipe below)
Shredded lettuce, for topping
Mexican rice for a side

Preheat oven to 450. Melt the butter with 2 Tablespoons vegetable oil in a skillet; transfer to a bowl.  Heat the remaining 2 Tablespoons oil in the skillet.  Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes.  Add the chili powder, cumin, cinnamon, and 1 teaspoon salt, toast 30 seconds.  Add the tomato and cilantro and cook until slightly dry, about 2 minutes.  Stir in the chicken and sour cream and warm through.  Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 Tablespoons refried beans down the center of each tortilla, leave a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.  fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-ol mixture. Bake 8 to 10 minutes per side, brushing again after you flip.  Top with the sauce, more cheese, lettuce and tomato.  Serve with rice and the remaining beans.



CHI-CHI Mexi-sauce

Saute 1/2 cup chopped onion and 2 cloves of in a skillet with vegetable oil.  Add a pinch of chili powder, cumin, sugar, and salt. (I really used my "pinch" spoon here); cook for 30 seconds.  Stir in two  4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Portobello Burgers

Jack discovered and prepared this tasty burger for us this summer. It has become a meatless favorite.

Portobello Burgers
Recipe courtesy Sandra Lee via Foodnetwork.com 

Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 serving

Ingredients
4 portobello mushrooms, stems on
2 teaspoons grill seasoning
2 tablespoons canola oil
1 tablespoon chopped garlic
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
1/2 cup grated Cheddar
1/4 cup mayonnaise
4 hamburger buns, toasted
4 leaves romaine lettuce
1 tomato, sliced
Directions
Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".

In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.

Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.

While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.



Read more at: http://www.foodnetwork.com

Scotcheroos

My little sister that lives in New York keeps me on my toes. Oh how I love her! We live far to many miles apart, which makes me forever grateful for the technologies of todays day and age. Am am grateful that she makes me feel so good by occasionally using my blog. She is a great editor by the way! She catches all my little mistakes and I love it!

We both inherited the "sweet tooth" gene! This morning she was asking for some good cookie recipes to take to her weekend filled with parties.  I starting thinking of all the yummy cookies and  bar cookies. Then I thought thats the last thing someone 36 weeks pregnant wants to do is stand in the kitchen making batches and batches of cooks.  So I gave her all my favorite no bake options.  I am grateful that she actually uses my blogs because she helps me discover my favorites that I don't have on her yet! So today I will post a few cookie recipes for her. These are always a huge hit no matter the occasion. I can't make them very often because I can eat the whole pan by myself one sliver at a time in about 24 hours! Serious.

Scotcheroos

1 cup Sugar
1 cup Peanut Butter
1 cup Corn Syrup
6 cups Rice Krispies (of Corn Chex for a gluten free version)
1 (6 oz) bag chocolate chips
1 (6 oz) bag butterscotch chips

In a large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well until blended. Press into a buttered 9 x 13 inch pan. In small saucepan, melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cut into 36 bars. More like 16 if I am eating them! 

Chess Squares

Recently a group of friends gathered for a surprise birthday party for Nicole. Nicole's mother did a bang up job with a pasta bar and dessert bar menu for everyone. Sharla brought these "Too-licious" dessert bars. I have to admit I ate more than one! They look very similar to a lemon bar. The texture is much the same as well. They are sweet and heavenly. My family loves them. Cameron was begging for me to get the recipe from Sharla so we could have them again.  I finally did it and we served them at our weekly Sunday family dinner. My niece who hates lemon bars, loved these and gave them a BIG 5 stars! Thank you Sharla for finding and sharing this recipe with us.


Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 F degrees and spray a 9 x 13 pan with cooking spray.  Mix cake mix, melted butter, and one egg into a soft dough.  Press into the bottom of the pan. Mix powdered sugar, soften cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust.  Bake for 40-50 minutes or until the top is a golden brown.

(Mine seemed to take closer to an hour and I had my oven at 325. Just go for the nice golden color and you should be fine.)

Grilled Teriyaki Salmon

This recipe is one inspired from my recent Turbo Fire program menus. This marinated fish with a homemade Teriyaki sauce was to die for fish! This like all the fish we grill at home beats most fish dishes we have had at most restaurant for the fraction of the price!

If you enjoy fish. You are going to LOVE this recipe! It was worth standing in the snow and the dark to enjoy this healthy and tasty fish. The marinade is not over powering and gives the fish a well balanced dose of Teriyaki. (Sometimes Teriyaki dishes can be to sweet for me, but this was perfect.  I am going to try it on other meats as well.)


Grilled Teriyaki Salmon

Salmon fillets (fresh or frozen)
If fish is frozen thaw prior to placing in marinade

For the Marinade (from allrecipes.com)

1/4 cup soy sauce
1/2 cup water
3 Tablespoons white sugar
1 Tablespoon Worcestershire sauce
2 1/4 teaspoon white vinegar
2 1/4 teaspoons vegetable oil
1 Tablespoon + 1 teaspoon dried onion flakes
1/2 teaspoon garlic powder
1/4 teaspoon grated (or minced if you hate cleaning the grater ;-) ) fresh ginger

In a small bowl, mix all ingredients together until sugar dissolved. ( It was taking to long for me to dissolve that sugar so I put it in the microwave for 30-60 seconds to heat it up a little. This did the trick.)
Voila- homemade marinade!

I used half the marinade and poured it into a gallon ziplock bag over my thawed fish.  (I used 3 frozen salmon fillets from Costco). Let fish marinade at least 1 hour. (You can let it marinade over night too.)

Grill the fish for 5 minutes on each side.

Grill canned, drained pineapple rings for two minutes and sear.

Serve grilled fish and pineapple with your favorite side of rice and vegetable.

 **Again no picture! Keeping up with my new business jillcarpenter.myitworks.com, my four darling munchkins and my handsome hubby. I am finding less and less time to take my pictures and blog about our good eats. (Which seem to be random at best lately too. Enjoying the season of life which I am in is my goal at this point and time in my life.)

Slow Cooker Tuscan-Style Chicken Sandwiches

One afternoon I needed to find some good crockpot recipes to help me get through the meal times during soccer season when practice made it hard to have a meal on the table, homework completed, and kids in bed on a school schedule not a summer schedule. So I printed several to try. This was one of the first ones we put to the test. It did not disappoint us! We served it at a clinic staff party we held at our house. It received rave reviews then too. It is a 5 star recipe for me and many others. I give it stars for simplicity, flavor, and a time saving!

I can't readily find Foccia bread so I used Torta bread rolls from Costco and loved it! I have also roasted my own peppers from the garden. Both tasted well. I will say that the banana peppers vs red bell the major difference for me was by using the red it added a splash of color to the dish.

  

Slow Cooker Tuscan-Style Chicken Sandwiches

http://www.bettycrocker.com/recipes/slow-cooker-tuscan-style-chicken-sandwiches

1 1/4 lb. (about 6) boneless skinless chicken thighs

2 gloves garlic, minced

1/2 cup roasted red bell pepper (from a jar), cut into bite-size strips

1/2 teaspoon salt

1/4 cup mayonnaise

3 Tablespoons pesto (See Homemade recipe below)

Foccia (Italian flat bread) or Torta bread

Tomato Slices

1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.

2. Cover; cook on Low setting for 6 to 7 hours.

3. Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.

4. In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.

Makes 6 sandwiches

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Ingredient Info

Focaccia is a flat, round Italian bread with a dense texture that slices perfectly for sandwiches. Look for focaccia in the grocery store's bakery or deli, or stop by an Italian bakery.

Kitchen Tip

Freeze any remaining pesto to use on pasta or crostini, or to add a flavor-boost to sauce, soups, eggs and rice. Drop pesto in 1- to 2-tablespoon portions onto a waxed paper-lined cookie sheet; freeze until firm. Transfer the frozen pesto portions to a food storage freezer bag. Remove only what you need, then return the resealed bag to the freezer.

Nutrition Information:

1 Serving (1 Sandwich)Calories 460(Calories from Fat 225),Total Fat 25g(Saturated Fat 5g,),Cholesterol 65mg;Sodium 920mg;Total Carbohydrate 33g(Dietary Fiber 1g,Sugars 2g),Protein 26g;Percent Daily Value*:Exchanges:2 Starch;3 Lean Meat;3 Fat;Carbohydrate Choices:2 ;*Percent Daily Values are based on a 2,000 calorie diet.

Jill's HOMEMADE PESTO

1/2 cup pinenuts*

2.5 oz Fresh Basil

1 clove garlic

5 Tablespoons Olive Oil

Salt to taste (about 1/4 teaspoon)

Place in a food processor and processes all ingredients until texture is smooth and creamy.

*I have also used almonds, but the texture never turns smooth and creamy. It has bits of nuts in it, but still has a nice flavor. I have read that you can also make pesto with peanuts as well. I personally love the pinenut texture best.