Wednesday, March 31, 2010

Crispy Southwest Chicken Wraps

I got this recipe from My Kitchen Cafe. It was so good. My family loved it! I'm going to have to add this to my list of favorites.
Printable Recipe

Crispy Southwest Chicken Wraps
1 cup cooked rice
1 lb chicken breasts, cubed
1 can black beans, rinsed and drained
1 green onion, chopped
1/2 green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
2 cups shredded cheese
sour cream (optional)
sliced avocado (optional)
burrito size flour tortillas

In a large skillet, cook chicken until cooked through. Combine rice with chili powder, cumin, and garlic salt. Combine with chicken and add remaining ingredients except cheese and sour cream. Sprinkle cheese in each tortilla, leaving 1/2 inch border around the edges. Spoon chicken and rice mixture down the center of each tortilla. Place avocado slices on top. Spoon 1-2 Tbsp. of sour cream down the middle on top of the chicken mixture. Roll tortillas, leaving the edges open. Place on a heated griddle or non-stick skillet. Cook for a few minutes on each side until crispy. Serve with homemade salsa.

Makes about 8 wraps

Thursday, March 25, 2010

Meatballs with Cream Sauce

I found this recipe on My Kitchen Cafe and I thought I would give it a try. I was not disappointed. My family loved it. My six year old and two year old ate as many meatballs as I did. I'm definitely going to make this again!
Printable Recipe

Meatballs with Cream Sauce

1 egg lightly beaten
1/4 cup milk
2 Tbsp ketchup
1 tsp worcestershire sauce
3/4 cup quick oats
1/4 cup minced onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lb ground beef
3 Tbsp flour

Cream Sauce:
2 Tbsp butter
3 1/2 Tbsp flour
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
14 oz. chicken broth
2/3 cup milk
2 Tbsp minced fresh parsley

Combine meatball ingredients except for ground beef and flour. Add ground beef and mix well. Roll in flour and shake off excess. Place on a cookie sheet. For easy clean up, I placed a piece of aluminum foil over the cookie sheet and lightly sprayed with cooking spray. Bake at 400 for 10 minutes. Turn and bake for an additional 10 minutes until cooked through.

Meanwhile, melt butter. Add flour, thyme, salt, and pepper. Stir until smooth. Gradually add chicken broth and milk. Bring to a boil. Reduce heat. Cook and stir for 2 minutes until slightly thickened.

Drain meatballs on paper towels. Place in a serving bowl and top with sauce and parsley. Serve over rice or egg noodles.

Wednesday, March 24, 2010

Texas Chili Pile-On

This is one of my family's favorite recipes. This recipe for chili is so quick and easy and it's so good.
Printable Recipe

Texas Chili Pile-On

Chili Ingredients:
1 lb ground beef
1 1/2 cups water
2 (15 oz) cans ranch style beans, undrained
8 oz can tomato sauce
1 tsp cumin
3 Tbsp dry onion soup mix
2 Tbsp chili powder
1/2 tsp garlic powder
salt to taste

cooked rice
grated cheese
chopped lettuce
chopped tomatoes
sliced green onions
sliced olives
chopped avocado
sour cream


Brown ground beef and drain. Add all remaining chili ingredients. Bring to a boil. Reduce heat and simmer for 25 minutes.

Arrange buffet style and pile the toppings on the chips as desired.

Tuesday, March 23, 2010

Foil-Pack Chicken and Mushroom Dinner

I love to go camping and make foil dinners. Well, why not try foil dinners with other ingredients? I got this recipe from the Kraft Food and Family magazine. My husband loves this recipe. He's usually not a big fan of stuffing mix but it works really well in this dish.
6 boneless skinless chicken breasts
1 (6 oz) package chicken stuffing mix (generic brand is fine)
1 3/4 cups water, divided
6 slices of ham, chopped
1 cup frozen peas
1 cup sliced fresh mushrooms
1 can cream of mushroom soup

Mix stuffing mix with 1 1/2 cups of the water. Let stand for a few minutes until water is absorbed. Lay out 6 sheets of aluminum foil. Divide the stuffing mix among the foil. Layer chicken, ham, mushrooms, and peas on top of stuffing, dividing evenly. Mix soup with remaining 1/4 cup of water; pour equal amounts over each pack.

Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat circulation inside.

Complete all foil packs and place on a cookie sheet. Bake at 400 for 35 minutes or until chicken is cooked through. Remove from oven and let stand 5 minutes. Cut slits into foil to release steam before opening.

Sunday, March 21, 2010

Fettuccine Cacciatore

This recipe came from the Kraft Food and Family magazine. It's very simple and it's so good!
Printable Recipe

Fettuccine Cacciatore
8 oz. fettuccine
1 lb. boneless skinless chicken breasts, cubed
1 cup sliced green peppers
1 cup sliced mushrooms
1 can diced tomatoes, undrained
1/4 cup Italian dressing
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1 1/2 Tbsp. dried basil

Cook pasta according to package directions. Meanwhile, heat oil in large skillet. Add chicken; cook until no longer pink. Add peppers and mushrooms; cook 3 minutes, stirring occasionally. Stir in tomatoes and dressing. Bring to a boil. Reduce heat; simmer 5 minutes. Toss pasta with chicken mixture. Sprinkle with cheese and basil.

Makes 4-6 servings

Friday, March 19, 2010

Stuffed Manicotti

1 pkg. manicotti
15 oz. ricotta cheese
12 oz. cottage cheese
1/3 cup parmesan cheese
2 cups mozzarella cheese, divided
1 egg
1/4 tsp. salt
2 Tbsp. dried parsley
1 jar spaghetti sauce

Cook manicotti according to directions on package. Mix together ricotta, cottage cheese, parmesan, 1 cup of the mozzarella, egg, salt, and parsley. Fill manicotti shells. Place in 9 x 13 baking dish. Top with spaghetti sauce and remaining cheese. Bake at 350 for 30 minutes. Turn on broiler for last five minutes to brown the cheese.

Thursday, March 18, 2010

Hamburger Stroganoff

Printable Recipe

Hamburger Stroganoff
1 lb ground beef
1 cup mushrooms
1 can cream of mushroom soup
1/2 can of milk
1/2 cup diced onion
1 pkg. ranch dressing mix
8 oz. sour cream

Brown ground beef and onion. Drain. Add mushrooms and ranch dressing mix. Cook for about 5 minutes until mushrooms are tender. Stir in soup, sour cream, and milk. Bring to a boil. Reduce heat and simmer for 15 minutes. Serve over egg noodles.

Wednesday, March 17, 2010

Creamy Vegetable Cheese Chowder

I am back! My baby was born about a week and a half ago so I haven't been cooking much lately. But now I am getting back to my normal routine so I will start posting again.
Printable Recipe

Creamy Vegetable Cheese Chowder
8 chicken bouillon cubes
2 cups chopped broccoli
2 cups chopped cauliflower
1 cup sliced carrots
3 cups chopped potatoes
1/2 cup diced onions
1 cup chopped mushrooms
2 Tbsp. melted butter
1 cup flour
1 1/2 cups water
8 oz. Velveeta cheese, cut into cubes

Bring 3 quarts of water to a boil in a large pot. Add bouillon cubes. Add vegetables. Cook until vegetables are tender. Mix butter, flour, and water until smooth. Add to soup. Stir well. Add cheese to soup. Cook over low heat and stir until cheese melts.

Makes about 8 servings

Friday, March 5, 2010

Ranch Chicken

4-6 boneless skinless chicken breasts
3/4 cup crushed corn flakes
3/4 cup parmesan cheese
1 package Ranch salad dressing mix
2 Tbsp melted butter

Combine corn flakes, parmesan cheese, and dressing mix. Dip chicken in butter and then coat in corn flake mixture. Place in baking dish and bake at 350 for 30 minutes.

Wednesday, March 3, 2010

Porcupine Meatballs

Printable Recipe

Porcupine Meatballs
1 lb ground beef
1/3 cup uncooked instant rice
1/4 cup chopped onion
1/4 cup water
1 tsp. salt
dash of pepper
1 can tomato soup
1/2 tsp. chili powder
1/2 cup water

Combine beef, rice, onion, water, salt, and pepper. Mix well and shape into about 25-30 1 inch balls. Blend soup and chili powder; stir in 1/2 cup water. Bring to a boil and add meatballs. Cover and simmer gently for one hour, stirring occasionally.

Serves 4-6

Tuesday, March 2, 2010

Chicken Chile Enchiladas

2 cups cooked shredded chicken
1/2 cup chopped onion
1 can cream of chicken soup
1/2 can water
1 can diced green chiles
1 can enchilada sauce
10 soft taco size flour tortillas
1 cup shredded cheese

Saute onion in olive oil until tender. Mix together chicken, onion, cream of chicken soup, water, and green chiles. Divide mixture between each tortilla. Roll tightly and place in baking dish. Pour enchilada sauce over tortillas and top with cheese. Bake at 350 for 30 minutes.

Monday, March 1, 2010

Salsa Beef Stew

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe


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