Creamy Chicken Enchiladas

3TB butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup salsa
1/2 cup sour cream
2-3 cups shredded chicken
shredded cheese

Preheat oven to 350. Lightly grease baking dish. In medium saucepan over medium heat, saute onion in the butter. Add garlic, and continue to saute. Add flour and mix until bubbly. Add chicken broth and salsa. Cook until thickish. Remove from heat and add sour cream. Mix some sauce and cheese with the chicken. Spread thin mixture of sauce in bottom of pan. Fill tortillas with chicken mixture and place in pan. Pour remaining sauce over filled tortillas, top with cheese, and bake for 30-35 minutes.

Balsamic Bruschetta Chicken

Another pinterest discovery with a link that no longer works.

2 boneless skinless chicken breasts
pinch of salt
1/8 cup balsamic vinegar
1/8 cup olive oil

4 slices mozzarella cheese

2 Roma tomatoes, seeded & diced
4 fresh basil leaves, stacked rolled, and thinly sliced
1-2 cloves fresh garlic, minced
pinch of salt
1/2 TB balsamic vinegar

Preheat grill pan to medium. Spray with cooking spray.

Combine balsamic and olive oil in a bowl.

Season both sides of chicken with salt, and place on grill.

Brush top sides of chicken with balsamic mixture.

Cook for 4-5 minutes, and flip. Brush with additional balsamic, and cook for additional 4-5 minutes, or until cooked through.

During the last 2 minutes of grilling, place 2 slices of cheese over top of each chicken breast.

In bowl combine tomatoes, basil, garlic, salt, and balsamic. Toss gently to combine. Place Chicken breasts on a serving plate and top with tomato mixture.

Serve warm.

Macaroni & Cheese

slightly adapted from Mel's Kitchen Cafe

My girls love this mac & cheese, and Dakota tolerates it.  We have it for lunch frequently.  Sometimes I use half pepper jack cheese and half cheddar, but the kids prefer plain cheddar.  My kids don't like pepper (or at least the looks of pepper) so we add it to our individual servings.

1 3/4 cups water
3/4  cup milk
1 1/2 cups elbow macaroni
1/4 tsp salt
1/2 tsp cornstarch
1/4 tsp dry mustard
hot sauce to taste
1 1/2 cups cheddar cheese
1 TB butter, cut in small chunks
Ground pepper to taste

Bring water, 1/2 cup milk, macaroni, and salt to a simmer in large skillet.  Cook at vigorous simmer stirring often, until the macaroni is tender.  Whisk the remaining 1/4 cup milk, cornstarch, mustard, and hot sauce together in a small bowl.  Stir into skillet.  Continue to simmer until slightly thickened, about 1 minute.  Off the heat, stir in the cheese one handful at a time.  (You can add a little water to adjust the consistency of the sauce if needed).  Stir in the butter and season with salt and pepper to taste.

Black Beans & Rice

Mel's Kitchen Cafe Black Beans and Rice

Fajitas

I've tried a lot of fajita recipes, and probably have several posted on this blog.  But this is the recipe I keep going back to.  I guess it's my favorite.

Our Best Bites Fajitas

Alfredo Sauce

from a Relief Society cookbook

I've only made this once, but Adam said it's a keeper so I figured I better put it on the blog before I forget which recipe I used.

4 TB butter
4-8 cloves garlic
2 cups heavy cream
1 TB dried parsley flakes
salt & pepper to taste
6 oz shredded parmesan cheese

Saute butter and garlic together for one minute.  Add cream, seasonings, and parsley, stirring often until beginning to bubble.  Gradually add cheese, stirring constantly.  Serve over cooked noodles.

Broccoli Beef

This is another good recipe from Mel's Kitchen Cafe.  I used whatever cheap steak (petite sirloin?) I had, and sprinkled it with cornstarch before I cooked it.  I just steamed the broccoli with water and added it later.  Adam liked it, and said it was great for leftovers.  (Which makes it a keeper!)

Mel's Kitchen Cafe Broccoli Beef

Sweet and Sour Chicken

I already have a sweet and sour chicken recipe on here, but I think I like this recipe better and dipping the chicken in the egg after the cornstarch is easier.

Mel's Kitchen Cafe Sweet and Sour Chicken

Wisconsin Cauliflower Soup

I got this recipe from Butter with a Side of Bread.  She got this recipe from The Coterie Blog.  Personally, I think the pepper jack cheese adds flavor that other cauliflower soup recipes lack.  I didn't measure, but I'm guessing I added more cheese than the recipe calls for.

2 TB butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
2 cups milk
3 cups water
1 1/2- 2 tsp chicken base (or bouillon)
1 head cauliflower, cut into 10-inch chunks
1 tsp dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

In 4-quart saucepan, melt butter over medium heat.

Add onion and cook until golden, about 10 minutes.

Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, water, and chicken base.

Add cauliflower and heat to boiling over high heat.

Reduce heat to low, cover and simmer until cauliflower is tender, about 10 minutes.

Blend soup until smooth (I used an immersion blender).

Remove saucepan from heat, and stir in mustard and 1 1/2 cups cheese until melted and smooth.

Garnish with remaining cheese and serve.

Chicken Rice Bake

from my mom

I usually avoid canned soups, but this is easy and my husband likes it.  The original recipe calls for 4 chicken breasts, but my kids don't eat much meat so 2 is plenty for us.  If I remember correctly, doing a larger batch of this recipe doesn't work (the rice doesn't cook).

1 can cream of mushroom soup
1 cup water
3/4 cup uncooked long grain white rice
1/4 tsp paprika
1/4 tsp pepper
2 boneless skinless chicken breasts

Combine soup, water, rice, paprika, and pepper in 8x8 baking dish.  Place chicken on rice mixture.  Sprinkle with additional paprika and pepper.  Cover.  Bake at 375 for 45 minutes, or until rice and chicken are cooked.

Sausage Bowties

from my sister-in-law, slightly adapted

1 package bow tie pasta

1 pound sausage

1/2 tsp crushed red pepper flakes

4 cloves garlic, minced

1/2 cup diced onion

2 cans diced tomatoes

1 1/2 cups heavy cream (or half & half)

1 TB basil

1/2 tsp oregano

salt to taste

3 TB minced fresh basil

Bring a large pot of lightly salted water to a boil.  Cook pasta until al dente; drain and set aside.  Brown sausage, onion, red pepper flakes, and garlic until meat is cooked and onion is tender.  Add tomatoes, cream, seasonings, and salt.  Simmer until sauce thickens, about 10 minutes.  Stir cooked pasta into sauce, and heat through.  Sprinkle with basil and serve.

Fajita Seasoning

Combine the following ingredients and store in an airtight container:
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1/2 tsp cumin
2 tsp paprika
1/2 tsp salt
4 tsp chili powder
2 tsp sugar
2 tsp chicken bouillon

To make Fajitas:
Heat 1 TB oil in large skillet.
Add 1 pound chicken or beef & cook through.  Drain.
Add 1/2 cup water & 2-3 TB seasoning and stir well.
Add 1 sliced bell pepper, and 1 sliced onion.
Cook 2-3 minutes.

Broccoli Beef

adapted from A Year of Slow Cooking

1 lb thin beef

1/4 cup soy sauce

2 T apple juice

2 T apple cider vinegar

1 T brown sugar

2 tsp sesame oil

2 cloves smashed and chopped garlic

1/4 tsp crushed red pepper flakes (optional)

dash of ginger

broccoli

--add the liquid to the crockpot

--chop up your garlic, add to mixture

--stir in spices

--slice meat into thin strips

--toss in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.  (Mine only took a few hours).

--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.  (I used fresh broccoli, and steamed it separately instead of adding it to the crockpot).

--stir gingerly to coat broccoli

serve over steamed rice.

America's Favorite Pork Chops

4 Top Loin Pork Chops
3/4 cup Italian dressing
1 tsp Worcestershire sauce

Marinade for at least 20 minutes.  Grill.

Spinach Lasagna

from Melissa

Adam definitely prefers his lasagna with meat, but the kids will actually pick and eat the noodles out of this lasagna (which is about as good as it gets around here).  This is the exact recipe Melissa posted on facebook.  I used a 9x13 pan, fresh garlic, and homemade spaghetti sauce.

8 oz. cooked lasagna noodles (I use 9 of the regular sized lasagna noodles.. not the wide extra wide kind)

16 oz. cottage cheese

2 c. spinach leaves (shredded)  I pack them in there!

2 eggs, beaten

1 1/2 tsp garlic powder  (I use 3-4 cloves minced fresh garlic)

salt and pepper to taste

1 jar spaghetti sauce (I use Prego.. if the lack of meat scares you, the chunky kind makes it seem a little more hearty. I use the original kind.)

2 c. mozzarella cheese

The recipe calls for a 9x13 pan.  I use an 8x12ish.  If you use a 9x13 pan, I would cook 3 more noodles and add one to each layer. 

Combine spinach, cottage cheese, eggs, garlic and salt and pepper

Layer as follows:

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

1/2 spinach mixture

1/2 c. mozzarella cheese

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

1/2 spinach mixture

1/2 c. mozzarella cheese

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

remaining spaghetti sauce

remaining mozzarella cheese

*I like to add some Parmesan cheese when I'm feeling fancy. 

Bake at 400 degrees for 35-40 minutes

Creamed Eggs on Toast

Mix together and serve over toast:
4 boiled eggs, cut up
1 recipe white sauce

Taco Soup

1 lb ground beef
1/2 cup onion, chopped
2 cans diced tomatoes (with juices)
1 can black beans
2 cups frozen corn
1 can tomato sauce
2 cups water
1 package taco seasoning

Brown beef and onions in skillet.  Drain.  (I usually use leftover taco meat from a previous dinner instead).  Combine all ingredients in crock-pot.  Cover.  Cook on low for 4-6 hours.  This makes too much for my family, so I freeze the leftovers.

Creamy White Chicken Chili

from a Relief Society Newsletter

1 lb boneless skinless chicken
1 medium onion
1 1/2 tsp garlic powder
1 TB oil
2 cans Great Northern beans, rinsed and drained
1 can chicken broth
2 cans (4 oz) green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or half & half)

Saute chicken, onion, and garlic powder in oil.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat.  Simmer uncovered for 30 minutes.  Remove from heat.  Stir in sour cream and cream.

Garlic Chicken Zucchini Stir Fry

Oil

Garlic, minced

Chicken, cut up

Zucchini, sliced

Onion, sliced

Soy Sauce

Saute garlic and chicken in hot oil, add soy sauce, and and saute until chicken is cooked through. Remove from pan and set aside. Heat more oil in pan, and saute onion and garlic for a few minutes. Add zucchini and soy sauce. Saute until cooked, add chicken, and heat through. Serve over hot rice.

Beef Fajitas

1/4 cup canola oil

1/4 cup lemon juice

3 garlic cloves, minced

1/4 tsp chili powder

1/4 tsp pepper

3/4 pound beef steak, cut into thin strips

onions

peppers

Combine oil, lemon juice, garlic, chili powder, and pepper. Place half mixture in ziploc bag. Cover and refrigerate other half. Add meat to bag. Seal and turn to coat. Marinate in the fridge for 4-8 hours.

Drain and discard marinade. In a skillet, heat reserved marinade. Add onions and peppers, and cook for a few minutes. Add meat, and cook until done. Serve in tortillas with desired fajita toppings.