tag:blogger.com,1999:blog-88968446030264251972024-03-05T04:16:15.671-08:00i'm in the mood for foodRich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-8896844603026425197.post-44910023843776879052011-12-29T09:17:00.000-08:002011-12-29T11:10:49.950-08:00Mallow Fudge<u>Mashmallow Creme Fantasy Fudge</u><br />
<br />
<span class="Apple-style-span">3 cups sugar<br />
3/4 cup butter<br />
2/3 cup evaporated milk<br />
1 package semi-sweet chocolate chips<br />
1 jar (7 oz.) Jet-Puffed marshmallow creme<br />
1 cup chopped walnuts (optional)<br />
1 tsp. vanilla<br />
<br />
*Place sugar, butter and evaporated milk in a saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 minutes, stirring constantly to prevent scorching. Remove from heat. Add chocolate chips and marshmallow creme. Stir until completely melted. Add vanilla and nuts and mix well. Pour immediately into a 9x13 pan and spread to even it out. Leave at room temperature for 4 hours or until completely cooled. Cut into 1-inch squares.</span><br />
<span class="Apple-style-span"><br />
</span>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-44808702287210322862011-12-29T09:14:00.000-08:002011-12-29T11:11:40.026-08:00Cheesy Potato Soup<u>Cheesy Potato Soup</u><br />
<br />
2 lg spuds peeled and diced<br />
1/2 c. butter<br />
1/2 c. flour<br />
2 cans chicken broth<br />
1 can cream of celery soup<br />
3 c. milk<br />
3 c. sharp cheddar cheese- shredded<br />
1/2 c. onion- sauteed (optional)<br />
<br />
Boil spuds for 10 mins and drain. Set aside. In a large pot, melt butter. Whisk in flour and add chicken broth. Add spuds and coat. Add milk, soup and onions (optional) and bring to a boil till thickened (About 3 mins). Turn down heat and add cheese. Stir, serve and eat with rolls or bread. So easy and so stinking good!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-91374690565065763752011-12-29T09:06:00.000-08:002011-12-29T09:06:18.149-08:00Tater Tot Casserole<u>Tater Tot Casserole</u><br />
<br />
1 1/2 lbs browned hamburger meat<br />
1/2 bag tater tots- maybe a little more<br />
1 can cream of mushroom soup<br />
1/2 can milk<br />
2 cups cheese<br />
<br />
Pour enough tater tots to cover the bottom of a 9x13 pan. Sprinkle hamburger meat on top. Mix soup and milk together and pour over meat and tots. Sprinkle cheese on top. Bake at 350 degrees for 35 mins. Yum yum yum!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-37928871040579546142011-06-27T07:46:00.000-07:002011-06-27T07:46:47.873-07:00Coke Chicken BurrosMy husband took one bite and said, "What is in this?" <br />
At first I thought, oh no...he hates it!<br />
Boy was I wrong.<br />
He said, "These are so freaking good!"<br />
Guess we'll have to make them again, and again, and again!<br />
<br />
<strong>Coke Chicken</strong><br />
2 large chicken breasts<br />
1 can coke or vanilla coke<br />
1 c. brown sugar<br />
1/2 jar salsa verde<br />
<br />
Cook chicken in crock pot on high for 2 hours. Shred. Then add coke, brown sugar, and salsa. Cook for another hour. Roll in a flour tortilla with cheese and sour cream. So good! Enjoy! It would also be yummy on top of chips.Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-89968659322174347142011-03-06T08:43:00.000-08:002011-03-06T08:43:47.209-08:00Manicotti Roll Ups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWNquMk8wpiPvuN8xzYlTEbJSWSSubqBVxhR-iBb27eiz_DZEorJz4zm98Mm4TphWiKC2BR9oTY3IwnJ2-TxAhyphenhyphenMg1juslsrS2plmNaPyoSzZYvtgFIOTwQEC2mtjr14YNh8QlUPrgn8/s1600/Mani+roll.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWNquMk8wpiPvuN8xzYlTEbJSWSSubqBVxhR-iBb27eiz_DZEorJz4zm98Mm4TphWiKC2BR9oTY3IwnJ2-TxAhyphenhyphenMg1juslsrS2plmNaPyoSzZYvtgFIOTwQEC2mtjr14YNh8QlUPrgn8/s400/Mani+roll.JPG" width="400" /></a></div><span style="font-size: large;">Don't these look delish?????</span><br />
<span style="font-size: large;">It's a different spin on an old fav.</span><br />
<span style="font-size: large;">Manicotti is one of our favorite dishes and I'm always trying to find ways to make our favorite foods easier. I'm pretty sure I succeeded and it was a hit. I actually think I prefer them like this.</span><br />
<br />
<span style="font-size: large;"><strong>Manicotti Roll Ups</strong></span><br />
<span style="font-size: large;">10 lasagna noodles cooked as directed</span><br />
<span style="font-size: large;">1 small container ricotta cheese</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;">2 mushrooms washed and diced into small pieces</span><br />
<span style="font-size: large;">1/2 zucchini washed and diced into small pieces</span><br />
<span style="font-size: large;">handful of parsley chopped</span><br />
<span style="font-size: large;">1/2 c. shredded Parmesan cheese</span><br />
<span style="font-size: large;">1/2 c. shredded mozzarella cheese</span><br />
<span style="font-size: large;">1 jar Marinara sauce ( I prefer Ragu)</span><br />
<br />
<span style="font-size: large;">Saute mushrooms and zucchini with 1 Tablespoon of butter. In a bowl, combine ricotta cheese, egg, parsley, and half the cheese. Add mushrooms and zucchini and mix. Spread mixture onto lasagna noodles and roll up. In a 9x13 pan, pour a little marinara sauce on the bottom of the pan then place the roll up on top. Pour the rest of the marinara sauce on to roll up and sprinkle remaining cheeses on top. You may want to use more if you'd like. Bake at 400 degrees, 12-15 minutes. </span>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-21922971025457195452010-11-16T21:08:00.000-08:002010-11-16T21:08:34.098-08:00Chix and Dumplings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_i2Fd311LCQfUwkgg6cVdppWd06AOcXCGdRSiRMcGA0BTjOsNKWrvqZ3ysUtPa2m0E_jRUtZQJ7-buA6qHYcwnbg3oU5YMU15_MNQDPob8TuysV-x_wPCZkELo2itIbLl7UPlRIXcZw/s1600/Dumpling+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_i2Fd311LCQfUwkgg6cVdppWd06AOcXCGdRSiRMcGA0BTjOsNKWrvqZ3ysUtPa2m0E_jRUtZQJ7-buA6qHYcwnbg3oU5YMU15_MNQDPob8TuysV-x_wPCZkELo2itIbLl7UPlRIXcZw/s320/Dumpling+soup.JPG" width="320" /></a></div>The other night I was craving a good creamy soup. <br />
I started looking up recipes for Chicken and Dumplings and came up with my own version.<br />
It turned out super yummy!<br />
<br />
<strong>Chicken and Dumpling Soup</strong><br />
In a crock pot combine:<br />
2 cans chicken broth<br />
2 cans cream of chicken soup<br />
1 envelope chicken gravy<br />
6 boneless skinless chicken tenderloins<br />
12 oz bag frozen mixed veggies<br />
salt and pepper to taste<br />
1 can refrigerator biscuits (don't add till the last 15 minutes)<br />
<br />
Cook on high for 3-4 hours or low 6-7. When chicken is good and tender, remove it, cut into cubes, then add back in. 20 minutes before serving, cut each biscuit in half and then portion each half into thirds and roll into balls. Add as many as you'd like. I didn't use the whole can. Just enough to fill the top with dumplings. Add all the biscuits at the same time, so roll them all and then add them. Each and relax!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-27762394773430208362010-09-21T10:39:00.000-07:002010-09-21T10:39:00.002-07:00Rigatoni~a yummy Italian dish<strong>Rigatoni</strong> <br />
<br />
<br />
1 1/2 pounds browned hamburger meat<br />
1/2 box Rigatoni noodles, boiled and drained<br />
8 oz block mozzarella cheese cut into cubes<br />
4 oz cream cheese<br />
1/2 c. shredded mozzarella cheese<br />
3/4 jar spaghetti sauce<br />
<br />
Preheat oven to 400 degrees. Combine noodles, hamburger meat, cubed mozzarella cheese, and spaghetti sauce. Pour in a 9x9 baking dish. With your fingers, pull apart chunks of cream cheese and distribute evenly on top. Sprinkle shredded mozzarella cheese on top. Bake 10-12 minutes, or till cheese on top is melted. Enjoy!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-41235714007819088892010-09-02T11:05:00.000-07:002010-09-02T11:05:53.105-07:00Dinner in a biscuit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwufllvhMngS_wXkXY-SYI0AxGqC-4FS00UsSmsKq7FBZSCkcLclG7weecaUoQDUHwcwJ6BQIZcPYALz3DpZ1NAHqDu4ebP4BTZyGVUqmseviuii2IjijLGSwTRaQc9VyD3_yFE3EcsiE/s1600/bisquit+dinner.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwufllvhMngS_wXkXY-SYI0AxGqC-4FS00UsSmsKq7FBZSCkcLclG7weecaUoQDUHwcwJ6BQIZcPYALz3DpZ1NAHqDu4ebP4BTZyGVUqmseviuii2IjijLGSwTRaQc9VyD3_yFE3EcsiE/s640/bisquit+dinner.JPG" width="640" /></a></div>This is a quick an easy dinner when you need something quick and easy!<br />
<br />
<u>Dinner in a biscuit</u><br />
1 1/2 pounds hamburger meat<br />
1/2 pkg taco meat seasoning<br />
1/2 small can tom sauce<br />
1/2 c. cheese<br />
2 containers biscuit dough (you will only use part of 1 can)<br />
<br />
Preheat oven to baking temp of biscuits, 350 or 375. Add taco seasoning and tom sauce to meat. In a cupcake pan, mold dough inside leaving a spot for the taco meat. Fill each biscuit with taco meat. Bake for 10 minutes. Take out then sprinkle the top with cheese. Bake another 3-4 minutes. You can top these babies with sour cream, salsa, tom, avocado. Super easy and super yummy!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-58916191238283142522010-04-06T20:19:00.000-07:002010-04-06T20:19:37.870-07:00Crock Pot LasagnaMy kids have ball games starting at 5:15 a couple days out of the week. It's too early to eat dinner at 4:30, but by the time we get home it's almost 7pm leaving no time to make dinner. Not wanting to always stop for fast food I decided using the crock pot was the next best thing. We all LOVE lasagna and I found this recipe in a church cookbook. It was delish and a perfect ending to a sweet ball game!<br />
<br />
<strong>Crock Pot Lasagna</strong><br />
1 1/2 pounds browned hamburger meat<br />
1/2 jar spaghetti sauce (add more if you like it more saucy)<br />
1/4 c. water<br />
6 dry lasagna noodles<br />
1/2 carton cottage cheese<br />
1 1/2 c. mozzarella cheese<br />
1 1/2 c. cheddar cheese<br />
<br />
Mix meat, sauce and water. Spray your crock pot with pam cooking spray. Spoon a thin layer of meat onto the bottom of crock pot. Spoon a little cottage on top. Sprinkle 1/3 of both cheeses on top. Break 2 noodles into small pieces in top of cheese. Repeat 3 layers. Cook on low 5-6 hours or high 2-3 hours. Enjoy!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-83960197433497919562010-01-22T08:50:00.000-08:002010-01-22T08:50:39.907-08:00Crock Potin'It's been stormy here in AZ this week. Soup has been sounding heavenly! Here's one of our family favs that warms the belly and comforts the soul.<br />
<br />
<strong>Cheesy Potato Soup- Crock Pot style</strong><br />
1 bag frozen hashbrowns thawed-don't use the shredded kind<br />
1 small block Velveeta cheese- cubed<br />
1 small onion- I like to saute mine in a little butter first<br />
1 16oz tub sour cream<br />
1 pouch Ocsar Mayer real bacon bits<br />
1 can cream of chicken soup<br />
1 can cream of celery soup<br />
1 stick butter<br />
1/2c. to 1c. milk-optional<br />
Place everything in a crock pot and mix well. It will be thick, but as everything melts it will thin out. Cook on high for 5 to 6 hours. If the soup is too thick for your liking, add 1/2c. of milk or more till desired consistancy. Serve with dinner rolls.Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-54307961935292084342010-01-20T17:58:00.000-08:002010-01-20T17:58:24.212-08:00Italian Baked Chicken"Mom! I just can't stop eating this!"<br />
<br />
Needless to say, this one is a keeper!<br />
<br />
<strong>Italian Baked Chicken</strong><br />
5 boneless skinless chicken tenderloins<br />
1 envelope dry Italian dressing mix<br />
1/2c. water<br />
1 8oz cube cream cheese<br />
1 can cream of chicken soup<br />
1 box chicken stuffing<br />
1c. Mozzarella cheese<br />
2c. bowtie pasta noodles<br />
Mix Italian dressing with water. Place chicken in a crock pot. Pour dressing over chicken and cook for 3 hours. Shred with a fork. With a hand mixer, blend cream cheese and cream of chicken soup. Pour over chicken and cook for 1 more hour. Boil noodles and prepare stuffing the last 15 minutes of the hour. Drain noodles and place back in the pan. Pour chicken sauce over the noodles and then pour into a 9x9 baking dish. Sprinkle with cheese and spread stuffing on top. Bake at 400 degrees for 10 minutes. Enjoy!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com2tag:blogger.com,1999:blog-8896844603026425197.post-17819748157867138392009-10-14T23:26:00.000-07:002009-10-14T23:27:32.919-07:00Banana Caramel Tiramisu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA21ioECZmd8RvgbGvKUXRlZ-UnDqxYIiSm9mPQq-slyUDjAbqs8UDBKwuuk_qDBFtbdVuu9C8m6CchoNov7dng7H0tjChQBsZRAPchQ2Db98LWWExVp_OpKY_82fB9fliNNqK_c3ODjU/s1600-h/BANANA+TIRAMISU.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA21ioECZmd8RvgbGvKUXRlZ-UnDqxYIiSm9mPQq-slyUDjAbqs8UDBKwuuk_qDBFtbdVuu9C8m6CchoNov7dng7H0tjChQBsZRAPchQ2Db98LWWExVp_OpKY_82fB9fliNNqK_c3ODjU/s200/BANANA+TIRAMISU.JPG" alt="" id="BLOGGER_PHOTO_ID_5392709545723662194" border="0" /></a>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CDavid%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><b>Ingredients:</b> <p class="MsoNormal">1 (4 oz) pkg instant Banana Pudding
<br />1 C cold milk
<br />1 1/3 C Caramel Dipping Sauce (your favorite)
<br />1/2 C sour cream
<br />2 C whipped topping
<br />30 Ladyfinger cookies
<br />1 C orange juice
<br />2 ripe bananas-peeled and sliced
<br />
<br />Topping:
<br />1 1/2 C whipped topping
<br />1/4 C caramel dipping sauce
<br />ground cinnamon </p> <p><b>Directions:</b></p> <p class="MsoNormal">Combine pudding mix and cold milk in a large bowl and whisk to thicken. Add 1/3 C Caramel dip and sour cream. Whisk to combine. Fold in whipped topping.
<br />
<br />Dip 15 Ladyfingers in orange juice and arrange on one layer of a 9"x11" pan. Spread 1/2 C of caramel dip over soaked Ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer. Top with half of banana slices. Repeat process with remaining ingredients. For topping, spread whipped topping over all, drizzle with caramel and sprinkle with cinnamon. Store covered in fridge until ready to serve.</p> Rich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.com2tag:blogger.com,1999:blog-8896844603026425197.post-31718281238865223552009-10-06T10:45:00.000-07:002009-10-07T09:58:09.155-07:00Stuffed Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvaUcN7KGJ-kAZaN9WSt4sXmzbcaAcxYcG9zqWYhkmvYEcZ9dFst-zdMuBWsm2BG686MD20O1fsqx7Ygehcr7PnwYLgZVvDMEvjStx_cjKeukxSLJMHz8-THPnK24atXlhgNMPhyphenhyphenHVAQ/s1600-h/DSCN1570.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389902286648812738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvaUcN7KGJ-kAZaN9WSt4sXmzbcaAcxYcG9zqWYhkmvYEcZ9dFst-zdMuBWsm2BG686MD20O1fsqx7Ygehcr7PnwYLgZVvDMEvjStx_cjKeukxSLJMHz8-THPnK24atXlhgNMPhyphenhyphenHVAQ/s400/DSCN1570.JPG" /></a><br /><div>Oh my heavens this is a goodie!<br />I found this recipe while cutting coupons. I knew coupon cutting was worth it! And this recipe is!<br /><br /><strong>Stuffed Red Peppers</strong><br />4 lg red bell peppers (I'm sure green would work too)<br />1 c. minute rice, uncooked<br />2 Tbs Mrs Dash Tomato Basil Garlic seasoning<br />1 pound browned ground beef<br />1 egg, lightly beaten<br />1/2 c. bread crumbs (Italian style is delish!)<br />1 jar marinara sauce<br />1/4 c. shredded Parmesan cheese<br /><br /><strong>Remove</strong> tops and seeds from peppers. Place in a 9x9 baking dish.<br /><strong>Combine</strong> uncooked rice, seasoning, beef, egg, and bread crumbs. Mix well. Stuff mixture into peppers.<br /><strong>Pour </strong>sauce over peppers and sprinkle with cheese. Cover and bake at 350 degrees for 45 minutes, or till peppers are tender.</div>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-61711886333546240622009-09-15T13:21:00.001-07:002009-09-15T13:25:33.008-07:00What's for dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaisfV9ghewJhoG-38miebTWxDVSyjT9WIEIZUaORH6AXTcaRLdj_MXz8bmn96kPtP5iNrKq6R5jBvXTqkxMwazy5R7Dxpx-XCupwecvorMoNpsqtea3fhyphenhyphenQVP99-FBreQPTVP72A1G0/s1600-h/IMG_3679picnik.jpeg%5B1%5D.jpg"><img style="WIDTH: 400px; HEIGHT: 322px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381792100615580210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaisfV9ghewJhoG-38miebTWxDVSyjT9WIEIZUaORH6AXTcaRLdj_MXz8bmn96kPtP5iNrKq6R5jBvXTqkxMwazy5R7Dxpx-XCupwecvorMoNpsqtea3fhyphenhyphenQVP99-FBreQPTVP72A1G0/s400/IMG_3679picnik.jpeg%5B1%5D.jpg" /></a><br /><div>We'll be having this.</div><div>You can get the recipe <a href="http://picky-palate.com/2009/08/24/poppin-garlic-ranch-biscuit-topped-chicken-pot-pie/">here</a>.</div><div>I LOVE Picky-Palate.</div><div>I'll probably put my own spin on it, cuz that's what I do. </div><div>I'll let you know how it all turns out.</div><div>I'm already drooling!</div><div> </div>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-49868613715065130562009-09-01T10:18:00.000-07:002009-09-01T10:32:06.275-07:00Cooking TricksI love to cook and make new things, but I hate spending a lot of time in the kitchen doing so. This last year my life was crazy, but I didn't want my family to suffer and my wallet was too thin for take out and fast food each night. I found a few little tricks that helped me do what a love, feed my family a home cooked meal each night so I thought I'd share some of my cooking tricks.<br /><br />1. Buy hamburger meat in bulk and cook it up.<br />It does take a little time to cook up so much meat, but when you have 8 bags of meat cooked and ready to go it cuts cooking time in half! You can do chicken as well. Dice it, shred it or leave it alone.<br /><br />2. Make a weekly menu<br />Write out everything you need and add what you don't have to your shopping list. This helps you not spend too much money at the store as well as finding out later that you don't have something for the meal you are cooking.<br /><br />3. Create a meal list<br />I was getting stuck in a food rut. Spaghetti or enchiladas. It seemed I was making the same meals over and over again. As soon as I made a meal list I remembered meals I had forgotten about, added new favorites to the list, and was no longer stuck in a rut.<br /><br />4. Crock pot<br />I forgot how much I loved my crock pot! Set it, forget it, and when you get home it's ready. You can even put them outside so your house doesn't heat up. That's the last thing we need in AZ!<br /><br />5. Rhodes Rolls<br />These bad boys are so yummy! I'm not a baker at all. When I try nothing works out for me. I am so banned from yeast! You buy these in the freezer section and they taste like homemade. I set mine outside for faster rising. They have turned out perfect every time. I like to bake mine in a muffin pan. They end up being pull apart rolls.<br /><br />So, these are a few little tricks I've found. What are some of yours?Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-89993936991990635652009-08-26T07:36:00.000-07:002009-08-26T08:17:08.201-07:00Tamale Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDTp1aKbVtOHClcABXtryICkMhq12UOKxivujNJVh4Q79Px2m1Hpg9X-5A2TgVWa3opYle29D37oWEgm5JAMABviVqyAM2l5CAQaJ2R3S-zksRytwKOCvPadRFvjvROZLsYiy9CzcSeY/s1600-h/Dinner.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374282079864896498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDTp1aKbVtOHClcABXtryICkMhq12UOKxivujNJVh4Q79Px2m1Hpg9X-5A2TgVWa3opYle29D37oWEgm5JAMABviVqyAM2l5CAQaJ2R3S-zksRytwKOCvPadRFvjvROZLsYiy9CzcSeY/s400/Dinner.JPG" /></a><br /><div>1 1/2 lbs browned hamburger meat</div><div>1 small can tomato sauce</div><div>1 cup corn-frozen or canned, drained</div><div>1 small can sliced or chopped olives-drain if needed</div><div>1 small can green chili's</div><div>2 cups shredded cheese</div><div>1 pgk taco seasoning</div><div>2 pkgs crescent rolls</div><div> </div><div>In a greased 9x13 pan, place 1 can of rolls. They roll out like a square, so you just need to spread to the sides. They may come apart a bit, but that's okay. Mix together meat, tomato sauce, corn, olives, green chili and taco seasoning. Spread on top of rolls. Top with cheese. Place the other can of rolls on top of meat mixture. Bake at 350 for 35-40 minutes. Top with sour cream.</div>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-44384936828285872842009-08-17T12:34:00.000-07:002009-08-17T12:34:00.321-07:00Salsa Verde Enchiladas<span style="font-size:100%;"><span style="font-style: italic;font-family:verdana;" >This recipe freezes REALLY well for up to 3 months. See instructions below on how to thaw and reheat. </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJPF8bR2JZMSdkWkPuw8qyA7q9omaUesrLS5Z_Sg-jxpiEMrIqPJ2lzpWLv8DEPMVUgf2MCNErLwtBPVvmZ6vBeO9HSHfM01-rl8L4EQG-xxi6JlLqCXBIx8DQXwpymStZbpkWA53y8I/s1600-h/salsa-verde-enchiladas.jpg"><span style="font-size:100%;"><span style="font-style: italic;font-family:verdana;" > </span> </span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CDavid%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CDOCUME%7E1%5CDavid%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><span style=";font-family:";font-size:12;" ><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" alt="Salsa Verde Enchiladas" style="'width:90pt;height:90pt'"> <v:imagedata src="file:///C:\DOCUME~1\David\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg" href="http://www.goodhousekeeping.com/cm/goodhousekeeping/images/ze/salsa-verde-enchiladas-de.jpg"> </v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span> <img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJPF8bR2JZMSdkWkPuw8qyA7q9omaUesrLS5Z_Sg-jxpiEMrIqPJ2lzpWLv8DEPMVUgf2MCNErLwtBPVvmZ6vBeO9HSHfM01-rl8L4EQG-xxi6JlLqCXBIx8DQXwpymStZbpkWA53y8I/s200/salsa-verde-enchiladas.jpg" alt="" id="BLOGGER_PHOTO_ID_5369536747367736418" border="0" /></a><span style="font-size:100%;"><span style="font-family:verdana;">Ingredients</span> <span style="font-family:verdana;">
<br />•1 rotisserie chicken</span>
<br /><span style="font-family:verdana;">•1 jar (16- to 17.6-ounce) mild salsa verde</span> <span style="font-family:verdana;">
<br />•3 green onions, thinly sliced</span> <span style="font-family:verdana;">
<br />•1/8 cup fresh lime juice</span> <span style="font-family:verdana;">
<br />•1/4 cup (loosely packed) fresh cilantro leaves, chopped</span>
<br /><span style="font-family:verdana;">•8 (6-inch) corn tortillas </span> <span style="font-family:verdana;">•1/2 container (8-ounce) reduced-fat sour cream</span> <span style="font-family:verdana;">
<br />•1/4 cup reduced-sodium chicken broth</span> <span style="font-family:verdana;">
<br />•1/2 cup shredded Mexican cheese blend</span> <span style="font-family:verdana;">
<br />
<br />Directions</span> <span style="font-family:verdana;">
<br />1. Remove meat from chicken and coarsely shred; place in medium bowl (you will need about 2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/4 cup salsa verde into chicken to evenly coat.</span> <span style="font-family:verdana;">
<br />2. Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro; keep warm over very low heat.</span> <span style="font-family:verdana;">
<br />3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture.</span> <span style="font-family:verdana;">
<br />4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. </span> </span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: verdana;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CDavid%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: verdana;"><span style="font-size:100%;">From freezer: Thaw overnight in covered container. Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.</span></p>
<br />Rich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-61556535419326705482009-08-15T12:30:00.000-07:002009-08-15T12:30:00.260-07:00White Chicken Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEktQx0c3XQCuMA3q1yki_JEs1KwYmaFjFrI08H_xQiO1eY_1fSfbDgY9KT9NRvOTjx7N2Wtp5tG8nCr0mnV0CIn0AYIn6X_OrGriMLA-PQvoc9Yx82I8xgp5LT7mlw10iPZvSx8jY5c/s1600-h/White+Chicken+Chili.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEktQx0c3XQCuMA3q1yki_JEs1KwYmaFjFrI08H_xQiO1eY_1fSfbDgY9KT9NRvOTjx7N2Wtp5tG8nCr0mnV0CIn0AYIn6X_OrGriMLA-PQvoc9Yx82I8xgp5LT7mlw10iPZvSx8jY5c/s200/White+Chicken+Chili.jpg" alt="" id="BLOGGER_PHOTO_ID_5369533717991151426" border="0" /></a>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CDavid%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h3 {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; mso-outline-level:3; font-size:13.5pt; font-family:"Times New Roman"; font-weight:bold;} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1903827387; mso-list-template-ids:1002187876;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <span style="font-style: italic;">I'm in a rotisserie chicken phase and have been looking for quick and easy recipes to use it up. This one was FABULOUS! More like a hearty soup than a chili, it is very filling and VERY health-conscious.</span>
<br /><ul type="disc"><li class="MsoNormal" style="">1 Tbsp. canola oil</li><li class="MsoNormal" style="">1 medium onion, diced</li><li class="MsoNormal" style="">4 cloves garlic, minced</li><li class="MsoNormal" style="">3 cups low-sodium chicken broth</li><li class="MsoNormal" style="">2 15 oz. cans cannellini beans, drained and rinsed</li><li class="MsoNormal" style="">1 15 oz. can navy beans, drained and rinsed</li><li class="MsoNormal" style="">3 cups cooked, diced Rotisserie chicken meat</li><li class="MsoNormal" style="">1 4 oz. can diced green chiles</li><li class="MsoNormal" style="">1/4 tsp. cayenne pepper</li><li class="MsoNormal" style="">2 tsp. cumin</li><li class="MsoNormal" style="">1 tsp. oregano</li><li class="MsoNormal" style="">kosher salt and pepper to taste</li><li class="MsoNormal" style="">1 cup shredded Monterey Jack cheese (optional)</li><li class="MsoNormal" style="">4 sliced green onions (optional)</li></ul> <p>Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes. Top with cheese and green onions.
<br /></p> Rich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-42647776596087305302009-08-13T12:12:00.000-07:002009-08-13T12:47:00.593-07:00Baked Chicken Chimichangas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPptJL1d7L8XaHHiS5sIQe0qiLUwSxS1VQtNmuSS10EofBWkPuJys3y0fAGAPWCf6F5BBeYTR3aJ2OOqRUK_NUzge2IpnVRHWEVgjatCPYXmzpBPbwYPGlV4FunmlTCaLa6w71S16Cx0/s1600-h/chimi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPptJL1d7L8XaHHiS5sIQe0qiLUwSxS1VQtNmuSS10EofBWkPuJys3y0fAGAPWCf6F5BBeYTR3aJ2OOqRUK_NUzge2IpnVRHWEVgjatCPYXmzpBPbwYPGlV4FunmlTCaLa6w71S16Cx0/s200/chimi.jpg" alt="" id="BLOGGER_PHOTO_ID_5369532706131084274" border="0" /></a><br /><span style="font-style: italic;">This meal was super easy and used up part of a rotisserie chicken, which I love. The filling was so good, I'm tempted to use it atop a green salad for a quick fix. </span><br /><br />1 1/2 cups cooked chicken, roughly chopped (I used half a rotisserie chicken)<br />1/2 tsp chili powder<br />1 tsp dried oregano, crushed<br />1 tsp ground cumin<br />1/4 tsp garlic powder<br />1/4 tsp salt<br />1/4 tsp black pepper<br />5 scallions, finely chopped<br />1/2 cup drained & rinsed black beans<br />2 tblspns chopped fresh cilantro<br />3/4 cup salsa<br />8 oz shredded cheese<br />7 flour tortillas<br />oil for brushing<br /><br />Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.<br /><br />Brush tortillas on one side very lightly with water then stack on a paper towel. Wrap twel around tortillas and microwave about 25 seconds.<br /><br />Remove one tortilla from towel and add 1/3 cup of filling to center. Wrap like you would a burrito. Take care not to roll too tightly or the tortilla will tear or burst during baking. Place chimi seam-side down on foil-lined baking sheet. Repeat with other tortillas.<br /><br />Brush tops and sides of each chimi with oil. Bake for 23 to 26 minutes or until golden and crispy. Serve with additional salsa, cheese, guacamole and sour cream.Rich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-41708387855699578512009-06-15T13:22:00.000-07:002009-06-15T13:23:25.247-07:00Glazed Mini Meatloaves<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5C10510032%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">(adapted from the Best 30-Minute Recipe)
<br />Makes 4-5 mini meatloaves.
<br />
<br />Meatloaves:
<br />17-20 saltine crackers, crushed fine (about 2/3 cup)
<br />1/4 cup whole milk
<br />1/3 cup minced fresh parsley
<br />3 tablespoons Worcestershire sauce
<br />1 large egg
<br />1 1/2 tablespoons Dijon mustard
<br />1 teaspoon onion powder
<br />1 teaspoon garlic powder
<br />1 teaspoon salt
<br />1/2 teaspoon pepper
<br />1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
<br />2 teaspoons oil (I used canola oil)
<br />
<br />Glaze:
<br />1/2 cup ketchup
<br />1/4 cup packed light brown sugar
<br />4 teaspoons cider vinegar
<br />
<br />Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves - they were definitely big enough to be perfectly filling!).
<br />
<br />Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn't need to do this - my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.
<br />
<br />Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done - pull 'em out of the oven!).</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> Submitted by Tay Lynn Gudmunson
<br /></o:p></p> Rich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-40362550794609672312009-06-15T13:21:00.000-07:002009-06-15T13:22:06.595-07:00Chicken with Green Curry Sauce<dl id="comments-block"><dd class="comment-body"> <p>(adapted slightly from Robin Miller)<br /><br />2-3 boneless skinless chicken breast halves, sliced into 1/2-inch strips<br />Salt and freshly ground black pepper<br />1 tablespoon olive oil<br />1 (14-ounce) can coconut milk<br />1 (4-ounce) can diced green chilies<br />1 teaspoon curry powder<br />1 teaspoon Garam masala<br />1 teaspoon ground cumin<br />1 cup couscous, cooked according to package directions<br />2 tablespoons freshly chopped cilantro leaves<br /><br />Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.<br /><br />In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.</p> </dd><dd class="comment-footer"> <span class="comment-timestamp"> <a href="http://iminthemoodforfood.blogspot.com/2009/04/black-white-cheesecake-bars.html?showComment=1240324440000#c699536154511767261" title="comment permalink"> </a><span class="item-control blog-admin pid-41260624">Submitted by Tay Lynn Gudmunson<a href="delete-comment.g?blogID=8896844603026425197&postID=699536154511767261" title="Delete Comment"><br /></a><a href="delete-comment.g?blogID=8896844603026425197&postID=699536154511767261" title="Delete Comment"> </a> </span> </span> </dd></dl>Rich Angiehttp://www.blogger.com/profile/07558745279821611533noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-35549810437545271422009-06-12T09:03:00.000-07:002009-06-12T09:10:24.373-07:00MenuI have been so busy and things have been going on every night, so dinner has not been served! Unless you call cold cereal and string cheese dinner. Here's what's for dinner next week! I've got some new recipes to add, so come back!<br /><br />Monday: <a href="http://iminthemoodforfood.blogspot.com/2009/05/spuds.html">Potato Casserole</a><br />Tuesday: Scrabbled Omelets<br />Wednesday: Ranch Parmesan Chicken<br />Thursday: Loaded burgers<br />Friday: Homemade pizza<br />Saturday: out-Dad's home from Scout Camp!<br />Sunday: <a href="http://iminthemoodforfood.blogspot.com/2008/04/chicken-burros.html">Chicken Burros</a>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-15832049227096138742009-06-09T08:24:00.000-07:002009-06-09T08:38:36.275-07:00Dipity Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPnmr8FdnSnAyP0DUs-s3XosUtr09GC1ERYTkcoc9A_druBMFpJqWgGt8vRIhAErR9Y5KUZxTNJZ-h0a5ragIiukznvRB_rM99oqvoBFue-f0Mea0VsDn29T30w4P5z1gWqoLFvKYGp8/s1600-h/DSCN0256.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345349634504348482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPnmr8FdnSnAyP0DUs-s3XosUtr09GC1ERYTkcoc9A_druBMFpJqWgGt8vRIhAErR9Y5KUZxTNJZ-h0a5ragIiukznvRB_rM99oqvoBFue-f0Mea0VsDn29T30w4P5z1gWqoLFvKYGp8/s400/DSCN0256.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzTKVXu_paox2SBtjrYvRxIt8F4cg67d4KtFUav0_yKKQZSo_hpY6v08xl9Ch48HzmHMUS1HT810A4_DVZL1qP3ch_w560QYAwEGvViebFfCd8Bci0LqqjFXLCSOpHNel36pyC1RRAKk/s1600-h/DSCN0254.JPG"></a><div><br />I love chips and dip, but when summertime hits I'm really in the mood! Especially for guacamole and 7 layer bean dip! My friend gave me this super easy fail proof recipe for the green stuff. Sure to be a crowd pleaser for sure!</div><div></div><div><strong>Guacamole</strong></div><div>3 ripe avocados</div><div>1/4 cup sour cream</div><div>1/2 tsp garlic salt</div><div>2 Tbs white onion (optional)</div><div>2 Tbs fresh <a href="http://iminthemoodforfood.blogspot.com/search/label/salsa">salsa</a> (optional)</div><div></div><div>I like to add some homemade salsa to half the recipe. It's so good!</div><div></div><div><strong>7 layer Bean Dip</strong></div><div>1 small can refried beans</div><div>guacamole (recipe above)</div><div>sour cream</div><div>shredded cheese</div><div>diced tomato</div><div>sliced olives</div><div>green onion</div><div></div><div>In a 9x9 dish layer starting with the beans on down. After you add the guacamole, place dish in the fridge for 10 minutes. It will make it more solid to spread the sour cream on top. Serve with chips. yum! </div><div></div><div><br /></div><div></div>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0tag:blogger.com,1999:blog-8896844603026425197.post-36843213240350201952009-05-24T11:10:00.000-07:002009-05-24T11:16:28.144-07:00Ranch BitsLast night we had steak, veggies and homemade potato ranch bits. They were tasty and fresh!<br /><br /><strong>Ranch Bits</strong><br />4 medium size baking potatoes<br />1 Tbs oil<br />1 Tbs dry ranch packet<br /><br />Preheat oven to 425 degrees. Dice potatoes into bite size bits. Rinse and place in a mixing bowl. Drizzle oil over potatoes and mix making sure each potato is coated. Pour onto baking sheet and sprinkle ranch over potato bits. Bake 15 minutes, or till tender. Homemade and delicious!Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com1tag:blogger.com,1999:blog-8896844603026425197.post-78108714868207142222009-05-09T22:50:00.000-07:002009-05-10T21:11:50.081-07:00Friday night pizza in<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFBgrEOWWeazuaThd3dxzKZ2taMC9RYyvhs5lRtPH1-CorWi3qejCmAjNBmYG7S0EgUC1Guu5FK3OMQRV5mU8XM4PWElln_914Mvv0blJ3qFQWpp2fHSmiBsnTkMUWyaxFnNqd67HOyg/s1600-h/CIMG8089.JPG"><img id="BLOGGER_PHOTO_ID_5334068840105378386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFBgrEOWWeazuaThd3dxzKZ2taMC9RYyvhs5lRtPH1-CorWi3qejCmAjNBmYG7S0EgUC1Guu5FK3OMQRV5mU8XM4PWElln_914Mvv0blJ3qFQWpp2fHSmiBsnTkMUWyaxFnNqd67HOyg/s400/CIMG8089.JPG" border="0" /></a></div><p>It's Friday night. The mood is right, but your wallet says no way! Here's your answer! Easy as pizza pie!</p><p>In a mixing bowl add:</p><p>1 packet yeast</p><p>1 C. warm water</p><p>Then add:</p><p>1 tsp. sugar</p><p>1 tsp. salt </p><p>2 TBL oil</p><p>2 1/2 C. flour</p><p>Preheat oven to 425 degrees. Place dough in the middle of a greased jelly roll pan and roll out to each side. Bake for 3 minutes. Then pour pizza sauce in the middle allowing a small edge of crust to show around the edges. Sprinkle with mozzarella cheese and top with your favorite toppings. Bake 6- 8 minutes or till the edges are a golden brown. Slice and serve! Don't forget the root beer!</p>Kaseyhttp://www.blogger.com/profile/13677555887170714518noreply@blogger.com0