3 boneless chicken breast cut into strip
1/2 c honey
1 Medium Onion sliced
2 TBS Tony's cajun spice
1 TBS dried parsley
1 c feta cheese crumbled OR shredded sheddar cheese
6 8 inch flour tortillas
4 TBS olive oil OR butter - Divided in half
1 c fresh spinach leaves (optional)
1 Jar Pace chuncky Salsa for dipping I also save the drippings from the chicken and it makes for a wonderful dip!
Heat 2 TBS olive oil until nice and hot add chicken cook until nice and white. Add Onions, honey, Cajun spice and Parsley cook until the onions start to get soft and chicken is fully cooked. Take your tortillas and start to fill them with a nice spoon full of the chicken mixture.... This is when you will add the cheese of your choice and the spinach. Roll into a nice burrito shape and set aside. Repeat until all the Tortillas and chicken has been used. Mean while you will heat a non-stick skillet with the remaining oil and add the Wraps and toast them being careful not to burn. A nice tip is to place the opening end down and this will seal your wrap making it easy to flip when ready and avoid it coming apart. Cut in half to make it easy to handle when eating. Serve with the salsa to dip and ENJOY! Also if you have a George Foreman you can use it to toast your wraps and it cuts your time in half!
Sunday, January 22, 2012
Thursday, January 19, 2012
Chicken Enchiladas
1 lbs Jalapenos (boiled... KEEP WATER jalapenos have been boiled in)
4 cans cream of mushroom soup
4-6 chicken breast (boiled)
3 tsp cumin
2 large onions (finely chopped)
salt to taste
1 stick butter
2 TBS tony's cajun spice
4 lbs shredded cheddar cheese
40 OR more WHITE CORN tortillas (you get these in the Bread Isle in publix)
Take stems of Jalapenos, place in a medium size pot and boil for about 15 minutes or until jalapeno color gets a darker shade. let cool. Place in food processor and process until its a puree testure.
Boil Chicken, let cool and shred into small pieces. Melt butter sautee onions place chicken in there and mix nicely. Add cumin, tony's cajun spice and salt to taste.
Open all the cream of mushroom and place in a nice size bowl. Start adding jalapeno puree a little at a time and tasting often (with a clean spoon each time of course) once your spice is righ use the water the jalapenos were boiled in to thin the sauce to a nice spreadable consistency. Save the extra jalapeno puree for the ones who like their food to be a lot spicier.
OK... Heat oven to 375..... THINK lasagna here.... you will put some of the sauce at the very bottom of the baking dish. place Corn totillas to cover the bottom of pan. Pour some sauce to cover the tortillas NOT to saturate them.. Sprinkle chicken next then cheese and then Tortilla and repeat above directions until the pan is nice and full making sure not to over fill so you dont have a mess in your oven unless you wish to clean a BIG mess... trust me... don't over fill.
You bake covered for about 30 to 45 minutes until the sauce starts to bubble on the sides. uncover and bake for an additional 10 minutes or until the cheese is nice and golden. Enjoy!!!!!!!!
4 cans cream of mushroom soup
4-6 chicken breast (boiled)
3 tsp cumin
2 large onions (finely chopped)
salt to taste
1 stick butter
2 TBS tony's cajun spice
4 lbs shredded cheddar cheese
40 OR more WHITE CORN tortillas (you get these in the Bread Isle in publix)
Take stems of Jalapenos, place in a medium size pot and boil for about 15 minutes or until jalapeno color gets a darker shade. let cool. Place in food processor and process until its a puree testure.
Boil Chicken, let cool and shred into small pieces. Melt butter sautee onions place chicken in there and mix nicely. Add cumin, tony's cajun spice and salt to taste.
Open all the cream of mushroom and place in a nice size bowl. Start adding jalapeno puree a little at a time and tasting often (with a clean spoon each time of course) once your spice is righ use the water the jalapenos were boiled in to thin the sauce to a nice spreadable consistency. Save the extra jalapeno puree for the ones who like their food to be a lot spicier.
OK... Heat oven to 375..... THINK lasagna here.... you will put some of the sauce at the very bottom of the baking dish. place Corn totillas to cover the bottom of pan. Pour some sauce to cover the tortillas NOT to saturate them.. Sprinkle chicken next then cheese and then Tortilla and repeat above directions until the pan is nice and full making sure not to over fill so you dont have a mess in your oven unless you wish to clean a BIG mess... trust me... don't over fill.
You bake covered for about 30 to 45 minutes until the sauce starts to bubble on the sides. uncover and bake for an additional 10 minutes or until the cheese is nice and golden. Enjoy!!!!!!!!
Easy Pork Chops (crock pot)
4 nice size pork chops
2 stalks of celery thinly sliced
1 medium onion sliced
2 TBS minced galic
1 packet brown gravy mix
1 cup chicken broth
1 can cream of chicken
2 tsp season salt OR Tony's cajun spice
2 TBS dried cilantro
place the pork chops in crock pot. Place sliced onion and Celery on top. Mix brown gravy mix, cream of chicken, cilantro, season salt OR Tony's,minced garlic together and pour on top of pork chops, onion and celery cook on low all day and serve on a bed of Noodles, Rice OR Creamed Potatoes!!!!! Enjoy!
2 stalks of celery thinly sliced
1 medium onion sliced
2 TBS minced galic
1 packet brown gravy mix
1 cup chicken broth
1 can cream of chicken
2 tsp season salt OR Tony's cajun spice
2 TBS dried cilantro
place the pork chops in crock pot. Place sliced onion and Celery on top. Mix brown gravy mix, cream of chicken, cilantro, season salt OR Tony's,minced garlic together and pour on top of pork chops, onion and celery cook on low all day and serve on a bed of Noodles, Rice OR Creamed Potatoes!!!!! Enjoy!
Wednesday, January 18, 2012
Cream Cheese Chicken
2 3 boneless Sinless Chicken Breast
1 8oz Cream cheese
1 pack dry Italian dressing
2 tsp dry ranch powder
1 stick butter melted
1 cup chicken broth
1 cup chicken broth OR milk for thinning gravy at end
1 medium sliced onion (optional)
Steamed white rice
Place chicken in slow cooker and add water, butter and dressings. Cook all day until chicken is nice and tender. Take chicken out and Add the cream cheese and make sure its all nice and dissolved. This is when you will add the extra broth OR milk... I add Broth since I dont like it too rich. I serve this over steamed white rice, Corn and a green vegetable.
This dish is one of my family's absolute FAVORATE! The hubby will request this every once and a while if I have gone too long and not made it. Also if you do NOT have the ranch powder you can make it with out it and it is still exelent! the original recipe I was given actually didn't have it but since I am unable to follow a recipe (unless I'm baking a cake or making bread and even then I tend to get off the track) I also added the onion once when making it and it was great. I have added banana peppers during the summer and they are plentiful in our little garden.
1 8oz Cream cheese
1 pack dry Italian dressing
2 tsp dry ranch powder
1 stick butter melted
1 cup chicken broth
1 cup chicken broth OR milk for thinning gravy at end
1 medium sliced onion (optional)
Steamed white rice
Place chicken in slow cooker and add water, butter and dressings. Cook all day until chicken is nice and tender. Take chicken out and Add the cream cheese and make sure its all nice and dissolved. This is when you will add the extra broth OR milk... I add Broth since I dont like it too rich. I serve this over steamed white rice, Corn and a green vegetable.
This dish is one of my family's absolute FAVORATE! The hubby will request this every once and a while if I have gone too long and not made it. Also if you do NOT have the ranch powder you can make it with out it and it is still exelent! the original recipe I was given actually didn't have it but since I am unable to follow a recipe (unless I'm baking a cake or making bread and even then I tend to get off the track) I also added the onion once when making it and it was great. I have added banana peppers during the summer and they are plentiful in our little garden.
Wednesday, January 11, 2012
Peanut Szechwan Chicken
3-4 medium chicken breast thinly sliced
3 TBS creamy peanut butter
1 cup coconut milk
1 tsp minced fresh ginger
3 tsp sugar
2 tsp miced Garlic
3-4 stalks of sliced celery
1 large onion thinly sliced
2 nice size carrots thinly sliced
1 Green or Red bell pepper thinly sliced
2 cups sliced mushrooms (optional)
1 can bamboo shoots drained (optional)
3 tsp soy sauce
1/4 cup olive oil
1 pouch of szechwan seasoning mix
Mix... Coconut milk, olive oil, peanut butter, gralic,sugar,soy sauce,Ginger and szechwan mix in a measuring cup until the peanut butter has dissolved ( I warmed the mixture for about a minute to make it easier) put the chicken, Onions, carrots, peppers,Mushrooms (optional)bamboo shoots (optional), Celery in your crock pot and stir together... Add your sauce on top mixing again to make sure its all disperced into the veggies and chicken cook on high for about 3 hours check to make sure its all done... Serve over steamed rice! Enjoy!!!
3 TBS creamy peanut butter
1 cup coconut milk
1 tsp minced fresh ginger
3 tsp sugar
2 tsp miced Garlic
3-4 stalks of sliced celery
1 large onion thinly sliced
2 nice size carrots thinly sliced
1 Green or Red bell pepper thinly sliced
2 cups sliced mushrooms (optional)
1 can bamboo shoots drained (optional)
3 tsp soy sauce
1/4 cup olive oil
1 pouch of szechwan seasoning mix
Mix... Coconut milk, olive oil, peanut butter, gralic,sugar,soy sauce,Ginger and szechwan mix in a measuring cup until the peanut butter has dissolved ( I warmed the mixture for about a minute to make it easier) put the chicken, Onions, carrots, peppers,Mushrooms (optional)bamboo shoots (optional), Celery in your crock pot and stir together... Add your sauce on top mixing again to make sure its all disperced into the veggies and chicken cook on high for about 3 hours check to make sure its all done... Serve over steamed rice! Enjoy!!!
Homemade Minced Garlic
1 Jar of peeled garlic from Sam's Club
1 cup Olive Oil
2 Large Mason jars with lids
This is great to split the price with a friend if you are not a huge garlic fan but want to have this handy.... I personally dislike the minced garlic sold in stores because it just smells and taste old and a high vinegar flavor but I'm usually in a hurry to get dinner done OR just dont feel like peeling and mincing garlic.... Put garlic into the food processor and mince until nice and fine..... do this until the entire jar has been minced and fill 3/4 of the way put half of cut oil and stir with a clean wooden spoon until all the oil has been mixed into the Garlic... Store in the Fridge and Walaaahh you have nice and fresh MINCED garlic handy for about 3 months! I made some in November and I am almost done with the first jar...
1 cup Olive Oil
2 Large Mason jars with lids
This is great to split the price with a friend if you are not a huge garlic fan but want to have this handy.... I personally dislike the minced garlic sold in stores because it just smells and taste old and a high vinegar flavor but I'm usually in a hurry to get dinner done OR just dont feel like peeling and mincing garlic.... Put garlic into the food processor and mince until nice and fine..... do this until the entire jar has been minced and fill 3/4 of the way put half of cut oil and stir with a clean wooden spoon until all the oil has been mixed into the Garlic... Store in the Fridge and Walaaahh you have nice and fresh MINCED garlic handy for about 3 months! I made some in November and I am almost done with the first jar...
Crock Pot Steak
2-3 steaks (cheap is good) ;-)
2-3 TBS steak rub of your choice (My dad and I made our own)
2 TBS worcestershire sauce
2 TBS moore's marinade
2 TBS Merlot Wine Sauce (if available)
1 Medium to Large onion sliced
1 cup of sliced mushrooms (optional)
2 TBS Minced Garlic
Rub the steaks with the steak rub, Garlic and put in slowcooker..... put the rest of the ingredients on top of steaks and cook on High (if short on time) for about 3 hours of on low for 5 hours.... the steak will be nice and tender and the flavors will amaze you! I serve this with a baked potato for my boys and a sweet baked potato for me!
2-3 TBS steak rub of your choice (My dad and I made our own)
2 TBS worcestershire sauce
2 TBS moore's marinade
2 TBS Merlot Wine Sauce (if available)
1 Medium to Large onion sliced
1 cup of sliced mushrooms (optional)
2 TBS Minced Garlic
Rub the steaks with the steak rub, Garlic and put in slowcooker..... put the rest of the ingredients on top of steaks and cook on High (if short on time) for about 3 hours of on low for 5 hours.... the steak will be nice and tender and the flavors will amaze you! I serve this with a baked potato for my boys and a sweet baked potato for me!
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