Salsa Chicken

This is one of my new favorite recipes. It's so easy and really yummy! I made this the other night (only 1/2 the recipe) and served it over rice and had enough leftovers the next night to use for chicken tacos.

6-8 boneless, skinless chicken breasts
1 jar of salsa
1 8 oz. package cream cheese
1 can cream of chicken soup

Combine all ingredients in crock pot and cook on low for 6-8 hours. Shred chicken and serve over rice (or on tacos!).

Perfect Wheat Bread

First, I'm excited to be a part of this recipe blog - Thanks Amanda L.! I hope you enjoy the ones I include and I can't wait to try all of yours.

Until a year or two ago, I had never even tried to make my own bread. It wasn't on my list of priorities and I thought it was beyond my abilities to "bake". I was SO wrong, and I promise you that anyone can do this!

This is my mom's recipe and I just LOVE it! It makes two perfect loaves that are soft in the middle. I don't like dry, thick, and heavy wheat bread and this is none of those things. I make all of our own bread now - I never buy bread from the store. I only have to mix up this recipe twice a week... keeping one fresh loaf to use for a few days and freezing the other loaf to pull out when the first one is gone. It works perfectly!

The instructions below might seem a little long-winded, but I wanted to describe each step so the first-time-bread-makers out there don't get nervous. :)

2 1/2 cups of warm water

1 T yeast (heaping)

1/3 cup honey

1/3 cup oil

1 1/2 tsp salt (which is the same as 1/2 Tablespoon... just thought I'd share that fun tip!)

1/4 cup gluten flour (optional) ... (I use it every time, and I've only ever found gluten flour at Trader Joe's or Albertsons)

7-8 cups of wheat flour

-Pour the warm water and yeast into your mixer.

-Measure the oil FIRST, and then the honey in the same measuring cup (the honey slides out easier).

-Add the salt and gluten flour and mix for just a couple of seconds on low speed.

-Add about 6 cups of flour all at once and start your mixer on the low speed while it incorporates everything, and then you can put it on a slightly faster speed (no higher than 4, if it's like mine). The trick with this bread is not to dump all of the flour in right at the beginning because each time you mix a new batch it ends up taking a slightly different amount. Add flour about 1/4 cup at a time after the original 6 cups until the dough starts pulling away from the sides and the bottom.

-Once you have the right amount of flour, let it knead/mix on speeds 3 or 4 for 5 minutes.

-Spray your bread pans with regular pam.

-Put some oil on your hands, cut your dough in half and work with one half at a time. Form it into a potato shape (long but still kind of fat) and try to make the top part that shows look nice and smooth. Put both formed loaves in the pans, cover with a clean towel, and let rise for 35-45 minutes (when they rise just over the height of the pans).

-Preheat your oven to 400. Bake loaves for only 10 minutes at 400, and then turn down to 350 and reset the timer for 13 minutes. Trust me - it gets the best result.

-Remove bread from pans right away and let them cool on a rack. If you're serving them immediately, open one side of a stick of butter and rub it along the top of the loaves. Yummy! Otherwise, you can store it in a ziplock or bread bag for 3-5 days before it starts to smell "yeasty" (like rotting fruit). Since it has no preservatives, it starts to go bad quicker, unless you keep it in your fridge.

p.s. If you need a little more motivation to try this, or to convert to making your own vs. buying it every week, just think of all those preservatives and extra sugar and calories you're saving yourself by making it. There are only 6 ingredients in this recipe. I know it makes me feel better! :) Plus it tastes better!

Have you eaten the cheesecake factory eggrolls?

I LOVE eating these, so it's been really fun to make and eat them at home for cheaper!! Enjoy!!! P.S. Sorry I always post on the wrong day lately... I'm all messed up!

Avocado Egg Rolls with Yummy Dipping Sauce

Ingredients:
•2 large avocados, peeled, pitted, & diced
•4 tablespoons sun-dried tomatoes packed in oil, chopped
•2 tablespoon minced red onion
•1 teaspoon fresh cilantro, chopped
•¼ t. salt
•6 egg roll wraps

Method: Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.

Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce.


Honey Cilantro Dipping Sauce

Ingredients:
•3-4 teaspoons white vinegar
•1 teaspoon balsamic vinegar
•1/2 cup honey
•1/2 cup chopped cashews
•2/3 cup fresh cilantro
•2 garlic cloves
•2 green onions
•1 tablespoon granulated sugar
•1 teaspoon ground black pepper
•1 teaspoon ground cumin
•1/4 cup olive oil

Method: To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.

Turkey Lasagna

The original recipe for this lasagna is by Ina Garten. I've modified it to the point that I think I can call it my own. It's a bit of a process to put together, as most lasagnas are, but it's definitely worth the time. My friend Rachele even likes this lasagna and she doesn't like meat! (She claimed that she couldn't really taste the meat and so it was okay!:))

1-2 Tblspn olive oil

1 cup onion, minced

2 cloves garlic, either finely minced or I just use a garlic press

1 lb ground turkey

28 oz crushed tomatoes in puree

6 oz tomato paste

1 small pkg white mushrooms, sliced

1/4 c chopped flat-leaf parsley- divided

1/2 c. chopped fresh basil

2 tsp salt

3/4 tsp pepper

1/2 lb lasagna noodles, cooked (6-7 large noodles is all it takes to fill a 9X13 pan)

16 oz cottage cheese

1 extra large egg

1 cup parmesan cheese

1 lb fresh mozzarella, thinly sliced

In a large skillet heat olive oil over medium-high heat and cook until translucent, add garlic and cook 1 minute. Add ground turkey and cook until no longer pink, about 8-10 minutes, breaking it up as it cooks. Add crushed tomatoes and paste, mushrooms, 2 tablespoons parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer uncovered over medium-low heat 15-20 minutes. Cook the noodles while it simmers.

Combine cottage cheese, 1 cup parmesan cheese, egg, remaining parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Layer in a 9X13 pan: 1/3 of the meat sauce, pasta, mozzarella, 1/2 of the cottage cheese mixture, 1/3 meat sauce, pasta, mozzarella, 1/2 cottage cheese, and end with the last 1/3 of the meat sauce on top. Sprinkle with a little more parmesan cheese on top and bake at 400 degrees for 30 minutes.

* Obviously if you are adverse to mushrooms just leave them out. The original recipe calls for turkey sausage and ricotta cheese. But, I never have turkey sausage on hand and I don't like ricotta cheese, so you can make whatever adjustments you need to for your family. I love this lasagna and will be making it for Sunday dinner this week. I'll take a picture and post it for you so you can see how good it looks. Oh, and it's worth it to spring for the fresh mozzarella if you can. It definitely makes a difference.

Basil Chicken Alfredo

This is such an easy meal. So different. So yummy. The basil leaves give the chicken a really good taste. Delish!

*Check out the calzone recipe if you were confused on how to put it together - I made it tonight and posted pictures of how to criss-cross and wrap it up.

Chicken Breasts
Fresh Basil Leaves
Sliced Deli Ham
Sliced Provolone Cheese
Alfredo Sauce
Cooked noodles (I used penne)

Cook chicken breasts, place fresh basil leaves on chicken breasts, then lay the slices of ham, and the slices of provolone cheese over the basil leaves. Pour the cooked noodles in around the chicken breasts, pour alfredo over everything. Bake at 350 until warmed through.

Ranch Chicken

I wish I had pictures of this but I didn't get a chance to make it this week so I don't have any pictures. However, I am making this recipe on Saturday for the missionaries and I will post pictures then! Once again this is a fast recipe (because I don't get home from work until 6) and super easy. And Brighton likes it too!

8 Servings Prep: 10 min. Bake: 45 min.

Ingredients
1/2 cup butter, melted
3/4 cup crushed cornflakes (sometimes I use Total)
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (4 ounces each)

Directions
Place butter in a shallow bowl. In another shallow bowl, combine the
cornflakes, cheese and salad dressing mix. Dip chicken in butter,
then roll in cornflake mixture to coat.

Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
350° for 45 minutes or until a meat thermometer reads 170°.

Yield: 8 servings.

Lion House Beef Enchiladas

Sauce: I only make 1/2 the sauce because it's WAY MORE than more-than-enough! So I have already halved the recipe for you here.

1 1/2 cans (8 oz.) tomato sauce
1/2 can (1 pound) chili con carne without beans
1/2 can (1 pound) kidney beans
1 1/2 cups tomato juice
1/2 teaspoon basil
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper

Mix all ingredients together in saucepan. Simmer on low heat for 30 minutes.

* I made this for dinner last night. I only made half of the recipe because it's just me and Dan (too spicy for Amelia). This means I only made half of the half-recipe of the sauce (confused yet?) and I STILL had more than enough on the enchiladas and I had this much leftover still. I don't know why the recipe calls for so much. I guess maybe you could make the full recipe of the sauce and freeze it for the next time you make it?

Filling: This is the full recipe for the filling - 1/2 the sauce is plenty for the full filling recipe

1 pound lean ground beef
1/2 cup tomato sauce
1 tablespoon taco seasoning
1 teaspoon crushed red pepper
2 teaspoons oregano
Dash Tobasco Sauce
12 corn tortillas
1 cup grated cheddar cheese
1/4 cup ground onion

Brown beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, and tobasco sauce. Mix thoroughly. Divide beef mixture evenly onto tortillas. Sprinkle cheese and ground onion evenly over beef mixture; roll up tortillas. Place seam side down in baking dish. Pour sauce over top. Bake at 350 degrees for 30 minutes. Sprinkle with additional cheese before serving.

Sorry, I'm not so good at making the food look tasty in pictures, but believe me, these are GOOOOOOD!

So sorry, I probably made this more confusing than needed to be. If you have any questions let me know. These are SO tasty! Good old Lion House - they really know what they're doing!

Peach CheeseCake

I just made this on sunday, and I failed to get any pictures because this baby was eaten up way too fast. You will LOVE this dessert!

Crust and Crumb Topping
2 1/2 cups crushed graham crackers
1 stick butter
6 Tbsp. powdered sugar

** Mix together. Reserve 1/4 of the mixture for crumb topping at the end. Press the rest of the crumb into a 9x13 pan to form a crust.

Peach Filling
2 cups water
2 Tbsp. cornstarch
1 cup sugar
3 oz. peach, orange or apricot jello (half a big box)
4 cups fresh, sliced peaches

**Cook water, corn starch and sugar on medium heat until thick. Remove from heat and add jello. Stir to dissolve. Allow to cool and then add in thin peach slices. Pour over crust and let it set up in the fridge.

Topping
8 oz. cream cheese
3 Tbsp. milk
1 cup powdered sugar
2 cups cool whip or whipping cream

**Mix cream cheese, milk and powdered sugar well, then stir in the cream. Spread on top of peach mixture and sprinkle the reserved crumb topping on last.

Keep in fridge.

Italian Dressing Chicken & Peppers

We love this meal in our house - no recipe necessary and is really yummy. As a healthier alternative, I usually use low fat or no fat italian dressing.

1 lb. chicken

2 bell peppers (red, orange, & yellow go better than green)

italian dressing

italian blend cheese (or mozzarella - again, lower fat option)

Brown chicken in skillet (I like to cut the chicken into chunks). Add chopped bell peppers (1" cubes, or so) & enough italian dressing to really coat all the chicken & peppers. Cover with lid and simmer until peppers are crisp tender. Right before eating, add in enough cheese to your liking and stir it in to melt. Serve over rice. Mmm...it's kind of making my mouth water a little bit just thinking about it!

We've been super busy lately and I haven't cooked as much as I normally do so I am still pictureless for my recipes - sorry!

A Healthy Choice

Well, here's another EASY recipe from me. Surprise surprise...I like to take the easy way out when it comes to dinner. BUT, this one is also pretty darn healthy.

Chicken and Rice (Don't be fooled by the title, this isn't your ordinary Chicken and Rice!)

*Heat 2 teaspoons canola oil in a medium skillet over medium-high heat.

*Brown on both sides 6 oz. chicken.

*Add 2 cups vegetables of choice - in this one I added carrots, broccoli, onion, and red and green pepper.

*Stir in 1 cup chicken broth.

*Bring to a boil and add 1 cup instant brown rice, uncooked (I think I only had white when I made this).

*Reduce heat to low, and cook 5 minutes or until chicken is cooked through and liquid is absorbed.

*Let stand 5 minutes before serving.

Ta-Da! And enjoy!

sorry I'm late!!

This is a simple recipe!

CHICKEN PARMESIAN!

spaghetti noodles
jar of marinara sauce
tyson chicken patties
slices of cheese (whatever you like)


cook noodles and heat up sauce, cook patties in microwave, oven, or toaster oven put cheese on top at the very end of cooking so it can melt. Then add everything together and cover with the warm spaghetti sauce. This is a recipe for when you don't have a ton of time and you don't want just noodles and sauce (which is what we call a poor mans meal)! So yah this is a nummy easy turn on the normal chicken parmesian.

Ham Fried Rice

You need:

• Steamed rice
• carrots, celery, peas, onion, broccolli
• ham (or you could use chicken, beef or pork)
• eggs

1. Steam some rice!

2. Get out some delicious sauces... I use these:

3. Chop up your veggies

yummy!

4. Brown your ham, (this was leftover from a sunday dinner months ago that I froze) then chop it up bite size.

5. Stir it all together and cook your veggies for 10 or so minutes. ( I drizzle in some olive oil for this step) This is when you add sauces to make it all flavorful. When your veggies are mostly cooked, throw in 2 eggs and scramble them into the mix.

6.Then stir in the rice. The 'fried' part is now, when you let it cook on med. low and don't stir for 5 minutes or so the rice and veggies get all crispy and fried looking. Then flip over each chunk, and let it fry on the other side. *(like hashbrowns...)

Enjoy! Next recipe I'll do is eggrolls to go along with it!