Recipe source: Deseret News:
FIESTA STUFFED CHICKEN
- 6 boneless, skinless chicken breasts
- 1 (7-ounce) can chopped green chiles, drained
- 8 slices Monterey Jack cheese
- 1 cup bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup butter, melted
Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.
Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze. — “Families on the Go,” by Susie Roberts
One Pot Southwestern Alfredo Pasta
- 1 cup frozen corn, or the corn from two ears
- 2 cups dry penne
- 2 cups cooked chicken
- 1 cup black beans (rinsed and drained)
- 1 TBSP olive oil
- 1 red pepper, diced
- 14 oz jarred Alfredo sauce
- 2 TBSPS taco seasoning
- Heat a large saucepan over medium heat. Add 1 TBSP of olive oil, and then the diced red pepper. Cook until soft, remove from pan and set aside.
- Add water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
- Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.
The One Pasta Recipe You Need to Know
I’ve always wanted a delicious, simple sauce recipe for pasta. Here it is:
Recipe source: http://www.purewow.com/recipes/cacio-e-pepe-pasta?utm_source=zergnet&utm_medium=syndication
Friends, meet cacio e pepe
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
MAKES 4 SERVINGS
START TO FINISH: 20 MINUTES
- 12 ounces spaghetti
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon extra-virgin olive oil
- ⅔ cup grated Pecorino Romano cheese
- Salt, to taste
- Freshly ground black pepper (lots of it), to taste
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
2. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
3. When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
4. Divide the pasta among four plates; serve immediately.
Chocolate Chunk Cookies
This recipe comes from Sara; a neighbor brought over some delicious cookies and this is the recipe. Dallin liked the cookies so much he wouldn’t return the plate until the neighbor texted him the recipe:
Cream together: 3/4 c butter or margarine, 1/2 c of sugar, 1/4 c brown sugar
Add: 1 egg
Sift together: 2 1/2 c flour, 1/2 tsp salt
Add to creamed mixture: 1 tsp vanilla, 1 tsp almond flavoring, 1 10-oz bar of chocolate (any kind) cut into 1/2 inch pieces (or use a bag of Ghiradelli chocolate chips)
Spoon small one inch balls of cookie dough onto cookie sheet. Bake 8-10 minutes at 350 degrees. They won’t look done but they are.
This is a recipe I like to use with pork enchiladas.
Cilantro Lime Dressing
- 1 (1 ounce) packet Hidden Valley Ranch Dressing mix
1 c mayonnaise
1 c buttermilk
2-3 small tomatillos, husks removed, diced
1/2 bunch fresh cilantro, chopped
1 clove garlic, minced
juice of 1 lime
1/2 to 1 jalapeno, sliced, seeds removed to keep it mild (Use gloves)
Blend all ingredients in blender until smooth. Store in the refrigerator to let flavors blend together. Serve with pork salad or burritos with cilantro lime rice.
I found this recipe on the internet but the site is no longer available to link to. I think it was called ‘thatwhichnourishes.’
2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder
Cook the pasta and grease a 9×13 inch pan. Lay the cut up Velveeta cheese in the greased pan. When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.
Bake at 400 degrees for 20 minutes.
My friend Julie shared this recipe with me. This goes perfectly with the Christmas Breakfast casserole for Christmas morning.
Sandy Hager’s French Toast Extravaganza
- 1 loaf French Bread (13 to 16 oz)
- 8 large eggs
- 2 cups half and half
- 1 cup milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Dash salt
Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F
Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- 1/2 lb (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans if you like
- 2 tbsp light corn syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well.