Salsa

Yield about 3 cups

2 large tomatoes
1/2 cup chopped cilantro
3-4 cloves garlic (to taste) 
2-3 green onions
1 freshly squeezed lime 
2 teaspoons salt
1/2-1 Serrano Pepper (start with 1/2, can get HOT!)
1-15ish oz can Italian Recipe Stewed Tomatoes

Mince garlic really well, as blender won't get it small enough. Rough chop everything else. Add all to blender and pulse till you get the consistency you like. 

Enjoy!!!! Super duper delicious!!!!!

from Creed Stobbe

Grilled Chicken Caprese

Chicken Cutlets (Whole chicken breasts become too dry. Use 1-2 cutlets per person)

Basil Pesto

Fresh Mozzarella - two slices per chicken piece

Tomato - one to two slices per chicken piece

Basil Leaves - one per chicken piece

Foil (one piece that covers the entire grilling surface - this prevents the pesto from dripping into the grill and igniting causing a ginormous fire)

**have EVERYTHING prepared before starting to cook**

Grill chicken cutlets (without foil) until about 75% done. Do NOT cook until done or they will be overdone by the end. Remove chicken from grill. Cover grill with foil piece. Replace chicken on foil on grill. Starting at the back of the grill spread pesto on chicken, followed by tomatoes and mozzarella. (Work fast because if the pesto heats up you don't want to be reaching over it or you will get burned when it splatters). Cover grill and continue to cook until mozzarella is thoroughly melted. Be gentle when removing chicken from grill and serving because the toppings like to slide off the top. I like using tongs that have a spatula on one side and a tong piece on the other. 

Serve one piece alone or two stacked on each other. 

Bisquick Chicken

recipe on back of box

Navajo Tacos

Rhodes frozen dinner rolls, thawed and deep fried


Top with:
Taco meat
Lettuce
tomatoes
onion
beans
sour cream

Bacon, Egg and Cheese Biscuits

pillsbury frozen buttermilk biscuits, prepared (about 25 min)
bacon
scrambled eggs
cheese


make into a yummy breakfast sandwich


delicious!!!

Classic Pot Roast

Yield 6 servings
Hands on time: 20 minutes
Total time 4 to 8 hours 


1-3 lb beef chick roast, tied
1/4 cup tomato paste
2 Tbs corn starch
1 lb carrots, peeled, cut into 2-inch pieces and halved lengthwise if thick
1 lb baby potatoes
1 medium onion, cut into 1/2 inch wedges (root end left intact)
2 stalks celery, cut into 1 inch pieces
2 bay leaves
1 Tbs chopped fresh parsley


In a 4- to 6- quart slow cooker, whisk together the tomato paste, cornstarch and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.


Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Let the mead rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with the parsley.


from Real Simple Dec 2011 pg 290

Chicken Cordon Bleu (easy)

1 chicken breast per person
1-2 slices of ham per person
1 slice of swiss cheese per person
seasoned croutons


Pound chicken to 1/4" thickness (maybe do chicken cutlets and use less chicken?). Place ham and cheese slices on chicken. Roll up and secure with toothpick. Crush croutons. Roll chicken in croutons and place in baking dish. Sprinkle remaining croutons on top. Bake @ 425 for 35 minutes.


from Bethany Maynes Webster

Breakfast Burritos

Yield 12 burritos


1 16 ounce bag cubed hash brown potatoes
1/2-1 lb sausage
1 small onion, finely diced
12 eggs
1 green pepper, chopped
salt & pepper
12 large flour tortillas, warmed
3 cups shredded cheese (cheddar or Monterey Jack)
Salsa, optional


Brown hash browns in smal amy of oil, set aside. Brown sausage and onion, drain well. Beat eggs together, add green pepper, salt and pepper. Pour into the skillet with the sausage; stir and cook until the eggs are set. Add potatoes back in and mix gently. Place about 1/4 cup filling in each tortilla. Rollup and serve immediately.


May also wrap individually and freeze for later. 


from Christa Maynes

Monte Cristo Sandwiches

Yields 4 sandwiches


8 slices french bread
1 lb cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil
powdered sugar (optional)
strawberry or plum jam (optional)


Top 4 slices of bread with ham, swiss cheese and a slice of bread. Beat eggs, add milk. Dip sandwiches into e.g. mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden brown on each side. Put in oven at 200 degrees until ready to serve. If desired, serve with powdered sugar and jam.


from The Essential Mormon Cookbook

Cafe Rio Pork

Start this in the morning or the night before, cooks for 6 hrs (high) or 10 hours (low) 

2 pounds pork (we use boneless pork rib meat)

3 cans Coke or Dr. Pepper (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and

about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for

about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.

Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining

brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add

more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

serve with cilantro lime rice, tomatillo dressing, cafe rio pork salad, mexican black beans,  


from Allie Hardy

Mexican Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving

stir in the cilantro.

serve with: cafe rio pork, cilantro lime rice, tomatillo dressing, cafe rio pork salad

Cilantro Lime Rice

Yield 4-6 servings


1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 tsp salt
juice of 1/2 a lime
2 tablespoons butter
2 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin

Add all ingredients into rice cooker. Cover and Cook.


For stovetop: combine rice, broth, and salt in a large saucepan over med-high heat. Bring to boil. Decrease the heat to simmer and add the line juice, butter, cilantro, and cumin. Stir, cover and simmer for 15-20 minutes, until rice is tender.


Variation: add 3 cups (1 pound) shredded coked chicken to turn this into a main dish meal

from The Food Nanny Rescues Dinner


great with Chicken Enchiladas, Chile Verde, 
Cafe Rio Pork 


from: The Food Nanny

Funeral Potatoes

2 lbs hash browns

16 oz sour cream

16 oz cream of chicken soup

4 Tbls butter, melted

1/2 onion finely chopped

2 1/2 + cups shredded Monterey/jack cheese

lots of salt, seriously, lots

moderate amount of pepper

3 cups cornflakes, crushed

2-3 Tbls butter, melted

Combine and set aside for topping. 

Mix sour cream, cream of chicken soup, melted butter, and onion together well. Add hash browns, cheese, s&p. Mix well, press into two 9X13 pans or one larger foil pan. Sprinkle with topping. 

Bake @ 350 degrees for about 60 minutes.