Fruity Vinaigrette

Fruity Vinaigrette

Modified from this recipe

1/3 C. fruit infused vinegar or red wine vinegar

1/3 C. white sugar

1/2 C. Canola Oil

2 green onions, sliced

1 tsp. ground mustard

1 tsp. salt

1/8 tsp. ground pepper

 Combine ingredients in a blender and process until smooth.

Comments:

This recipe was derived from a recipe for a grilled chicken salad with fruit.  It was delicious, but I would not use nearly as much of the dressing on the salad.  I used mere tablespoons and had plenty leftover.  A little goes a long way!  Great with grilled chicken and the fruit of your choice mixed in with a crisp, green lettuce.

Ranch Dressing

Ranch Dressing

Modified from this recipe

1 C. mayonnaise

1/2 C. sour cream

1/2 tsp. dried chives

1/2 tsp. dried parsley

1/3 tsp. dried dill

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/8 tsp. salt

1/8 tsp. ground black pepper

1/4 C. + of milk

1. Whisk together all the ingredients, except for the half & half.  Slowly add in the milk until the dressing has reached your desired consistency.  Cover and refrigerate for 30 minutes before serving.

Comments:

 I can't say this is the perfect ranch, but it's pretty darn good for things I usually have in the house to mix up, and it is definitely better than the bottled, store bought kind!

Parmesan Roasted Potatoes

Parmesan Roasted Potatoes & Carrots

Modified from this recipe

4 C. cubed potatoes (approx. 3/4 inch)

1-2 C. cubed carrots

3 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. salt

1 tsp. paprika

4 Tbls. freshley grated parmesan

1. Preheat your oven to 425 degrees.

2. Line a baking sheet with parchment paper.  You can also spray with cooking spray if you would like to help to keep it from sticking.

3. Combine all ingredients in a bag and shake until potatoes and carrots are coated. 

4. Bake in the oven for 15 minutes, then toss with tongs.  Return to oven for another 10 minutes before tossing again.  Repeat until they are golden and crispy. Total cooking time is usually about 40-55 minutes.

5. Dust with a little extra parmesan cheese and serve.

Comments:

The original recipe is pretty good, but I added carrots so I can cook my veggie at the same time and it tastes great.  I also adjusted a few of the seasonings, but that's just personal preference.  The first time I made them in a baking dish as the original recipe suggested and it took way to long to brown, so I adjusted the instructions for a method that has cooked much faster for us.  The good news was that the first batch took so long to cook that the kids had already eaten their dinner and moved on, so we ate them all ourselves and Mike kept mentioning that he wished we had more for the next couple of days.

Aussie Chicken

Aussie Chicken

Modified from this recipe

4 boneless skinless chicken breast halves

 seasoning salt

4 slices bacon, cut in half

1/4 C. prepared mustard

1/4 C. honey

2 Tbls. light corn syrup

2 Tbls. mayonnaise

2 green onions, sliced

1 Tbls. canola oil

1 C. sliced fresh mushrooms

1 C. sharp cheddar cheese

1 C. Monterrey jack cheese

1. Rub the chicken with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees.

3. Place bacon in a large, deep skillet.

4. Cook over medium-high heat until crisp; set aside.

5. In a medium bowl, combine mustard, honey, corn syrup, mayonnaise and green onions.

6. Heat oil in the large skillet over medium-high heat and saute chicken for 3 to 5 minutes per side, or until browned.

7. Remove from skillet and place the breasts in a 9x13 baking dish.

8. Apply the honey mustard sauce to each breast, then layer breast with mushrooms, bacon, and cheese.

9. Bake in preheated oven for 15 minutes, or until cheese is melted and juices run clear.

Comments:

I was a little hesitant to try this because of the honey-mustard sauce, which I often find too overwhelming.  I cut the amount of honey-mustard in half from the original recipe and I am glad that I did.  Originally, you are supposed to save some sauce to serve with it after it has cooked. After trying the sauce before applying it to the chicken, I would not recommend this.  However, after it has been cooked with everything else, it is perfect!  There is also plenty of sauce left in the pan that you can put back on the chicken if you would like to.

 My first time making this chicken, we actually cut it up and served it on toasted ciabatta rolls and it was by far the best sandwich we have ever had!  Use some of the remaining honey-mustard/cheese that is left in the pan after cooking as a sauce on the roll, add some lettuce, and you have an amazing sandwich!

Chicken Chimichangas

Chicken Chimichangas

From this recipe

2 large skinless, boneless chicken breast halves

3 C. water

1 Tbls. chili powder

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

1 (7 oz) can chopped green chilis

1/2 C. diced onion

3 large cloves garlic, minced

oil for frying

8 (8 in) flour torillas

8 oz. shredded monterey jack cheese

1. Place the chicken breasts into a large saucepan.  Pour in the water, and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper.  Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes.  After 15 minutes, stir in 4 ounces of green chilies, onion, and garlic; continue simmering until the liquid has reduced to 1 cup.  Reserve remaining 3 ounces of chopped green chilies.  Remove the chicken, shred with two forks, and return to onion mixture.

2. Heat oil in a deep-fryer or large saucepan to 375 degrees.

3. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla.  Flatten with filling into rectangle shape with the back of a spoon.  Sprinkle about 1 oz. of the Monterey Jack cheese over the filling.  Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks.  Repeat with the remaining ingredients.

4. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minutes per side.  Drain on a paper towel-lined plate, and remove the toothpicks.  Serve with sour cream and mexican rice.

Mexican Rice

Mexican Rice

Modified from recipe found here

3 Tbls. canola oil

1 cup uncooked long-grain rice

1 tsp. salt

1/2 tsp ground cumin

1/4 C. chopped onion

1/2 cup tomato sauce

2 C. chicken broth

1. Heat oil in large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden.  While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender.  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.

Comments: 

After having tried many variations of spanish rice and not liking them, I finally found this recipe and love it!  It has flavor, but nothing too strong.

Cherry Bars

Cherry Bars

Original Recipe Here

1 C. butter

2 C. sugar

4 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 C. all purpose flour

1 tsp. salt

2 (21 oz.) cans cherry pie filling

GLAZE:

1 C. confectioner's sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbls. milk

1. In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in the extracts.  Combine flour and salt; add to the creamed mixture.  Mix until just combined.

2. Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan.  Spread with pie filling.  Drop the remaining batter by teaspoonfuls over filling.

3. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack.  Combine the glaze ingredients; drizzle over bars.

Comments:

These are a fun treat for Valentines day and they are incredibly delicious.  Every time I have made these for an event, I have had multiple people ask me for the recipe.  The only problem with making these bars is that it is really hard to stop eating them!

Portuguese Chicken

Portuguese Chicken

Modified from this recipe

1/4 C.butter

4 bone-in chicken breast halves, with skin

2 1/2 C. chicken broth

6 cloves garlic, peeled

1 Tbls. flour

1 C. heavy cream

1. Melt butter in a large skillet over medium high-heat.  Add chicken breasts, and cook until nicely browned on both sides.  Pour in chicken broth, using enough so that the chicken pieces are covered halfway to two-thirds by liquid.  Add whole garlic cloves.  Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid.  Simmer for 40 to 45 minutes, until chicken is cooked through.

2. When chicken is cooked through, remove to a dish, and keep warm.  Boil the liquid in the skillet until it is reduced to about 1 1/2 cups.  Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can.  Return chicken to the pan, and heat through.

Comments:

This is a very simple recipe and it is very simply delicious.  We served it with rice and steamed vegetables.  My husband loves sauces and gravies, so I love that this incorporates a gravy like sauce with the meat and I think he loved it even more.  The original recipe calls for chicken stock and dry white wine, but since dry white wine is not regularly stocked in my cupboards and I decided on this recipe about 2 hours before dinner time, I just went for the substitute of chicken broth and it was fabulous, so no need for the white wine! 

Chili Mac

Chili Mac

Modified from this recipe

1 lb. ground beef

1 medium onion, chopped

1 (4.5 oz.) can chopped green chiles

1 (14.5 oz.) can Mexican stewed tomatoes, undrained

1/2 C. water

1 1/2 tsp chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp dried oregano

1/4 tsp paprika

1 tsp. ground cumin

1/2 tsp sea salt

1/2 tsp black pepper

2 c. elbow macaroni, cooked and drained

1 C. sharp cheddar cheese

1 C. Monterrey Jack cheese

1. Preheat over to 375 degrees.

2. Cook ground beef, onion, and green chilis in a large skillet over medium heat for about 5 minutes, or until beef is no longer pink; pour off drippings.  Add tomatoes, water, and seasonings; simmer 5 minutes, stirring occasionally.

3. Toss pasta with meat mixture.  Spoon half of the mixture into a 9x13 baking dish.  Sprinkle with 1/2 C. cheddar and 1/2 C. monterrey jack cheese, add remaining meat mixture, then top with the remaining cheese.  Cover with foil; bake in pre-heated oven for 30 minutes.  Uncover and return to the oven for another 5 minutes.

Comments:

This is one of those things that I threw together trying to use ingredients I had on hand at home and it worked out surprisingly well.  The original recipe just uses a packet of taco seasoning, but I didn't have any so these are the seasonings I used instead and it worked out great.  It is fairly mild since I wanted my two small children to eat it, so you may want to add more if you want more kick.  Thankfully, my three-year-old who has not been eating much lately loved it and asked for seconds!