Cilantro Lime Dressing

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.

Yummy Chicken Pasta

snip

I found this recipe on the internet but the site is no longer available to link to.  I think it was called ‘thatwhichnourishes.’

Ingredients:

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.

Sandy Hager’s French Toast Extravaganza

My friend Julie shared this recipe with me today.  She served it with my breakfast casserole yesterday at her son’s missionary farewell get together.  I’m going to start serving this with my breakfast casserole on Christmas mornings.  Perfect combination.

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.

Praline topping:

  • 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.

Clam Chowder

Clam Chowder

Makes 8 servings
 
· ¼ lb. bacon
· 1 large onion, chopped
· 2 cans minced clams, undrained
· ½ cup water
· 2–3 large potatoes, peeled and cubed
· 3 celery stalks, finely chopped
· 1 11-oz. can corn, drained
· Salt and pepper to taste
· 2 tablespoons butter
· 1 cup milk
· 1 cup half-and-half
· ½ cup flour
· Salt and pepper to taste
1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.
2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.
3. Stir in clams (with the juice), water, potatoes, celery, and corn.
4. Cover and cook on LOW for 4–6 hours.
5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.
6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.
7. Salt and pepper to taste.
8. Cover and cook on LOW for an additional 30 minutes.

Grandma’s Round Steak

 “The greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.” –Martha Washington.

steak

This is one of Grandpa Milne’s favorite meals.   It’s simple, unlike a lot of recipes of today, and yet it is very good and satisfying.  Grandma used to buy round steak and pound and pound and pound it, and then she’d cut it up into smaller pieces.  Now she uses cube steaks—which are the same thing–round steak that has already been tenderized and cut into smaller pieces, and sold in your grocery store.  Much easier than having to pound and pound and pound that meat.

Ingredients:

  • 2 cube steaks
  • About 1/2 to a cup of all purpose flour
  • Salt and pepper
  • Olive oil

Directions:

Season cube steaks with salt and pepper.  Put flour on a plate and push each steak into the flour and then turn it over so steak is covered on both sides with flour.  Heat olive oil in a large skillet until hot and brown the meat.  Turn heat down to low and add a little bit of water to just cover the bottom of your pan. Put a lid over it and simmer for about 15 minutes, frequently checking to add a little more water as needed so that the pan bottom is always covered with a thin layer of water.

If you want to add any seasoning to the water, like a bouillon cube or au jus seasoning to make a little gravy, go ahead and add it.

I’ve always seen Grandma serve the cube steaks with boiled potatoes that she has cut into bite sized pieces and heated up in a skillet with some oil.

Ground Turkey and Vegetable Chili

“Life is to be enjoyed, not endured” — Gordon B. Hinckley

Artist Unknown

Artist Unknown

 

I wanted to make something that had a lot of vegetables in it and not a lot of fat and this is what I came up with this morning.  And guess what?  It’s my favorite chili recipe now.  I love it!   It’s so tasty and chock full of vegetables.  Win/win.  It didn’t take very long to make.  I came home from the grocery store and had it simmering in the pot an hour later.  I used my food processor to shred the carrots and zucchini instead of chopping them to save time.
INGREDIENTS
  • 2 16-oz packages of Jennie-O ground turkey
  • 4 teaspoons of minced garlic (from a jar)
  • 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
  • 1 large onion
  • Six large carrots
  • 4 large zucchinis
  • 2 tablespoons taco seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • pinch of salt
  • pinch of pepper
  • 4 15-ounce cans of tomato sauce
  • 2 15-ounce cans of diced tomatoes
  • 1 15-oz size can drained kidney beans
  • 1 15-oz size can drained black beans
INSTRUCTIONS
  1. Brown ground turkey in large skillet or pot until almost all cooked through.
  2. Add minced garlic to ground turkey and cook.  There was no fat to drain.
  3. I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
  4. I didn’t really cook the vegetables because they were shredded so fine.  They cooked while simmering.
  5. I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
  6. Add spices and stir them in well.
  7. Add drained kidney beans and black beans (15-oz sized cans)
  8. Bring chili to a boil and then reduce heat and simmer for about 45 minutes.

If you want this as a Paleo dish, omit the beans.

 

 

Honey Lime Chicken Enchiladas

Procrastination is the art of keeping up with yesterday. Don Marquis

 Ingredients
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas
  • 1 pound Mexican blend cheese, shredded
  • 2 cups green enchilada sauce
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the honey (spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
  3. Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  4. Mix the remaining enchilada sauce with the cream and any leftover chicken marinade.
  5. Spread sauce on top of the enchiladas.  Top with shredded cheese.
  6. Bake at 350 degrees for 30 minutes until brown and crispy on top.
  7. Serve with cilantro lime rice, black beans, sour cream, or whatever else you like.

Jordan Marsh Blueberry Muffin Recipe

Recipe From Yankee Magazine
Original painting by Hall Groat, II

Original painting by Hall Groat, II

To one who has faith, no explanation is necessary. To one without faith, no explanation is possible. –Thomas Aquinas

Ingredients:

  •  1/2 cup butter
  • 2 cups unsifted flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

Tortellini Sausage Soup

Thanks to Sara for this excellent soup recipe.  It was so delicious.  It tasted like a great restaurant quality soup.

“I’m a greater believer in luck, and I find the harder I work the more I have of it” –Thomas Jefferson

Ingredients:
  • 3 links Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, pressed or minced
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup apple cider (Don’t leave this out!)
  • 1/2 cup water
  • 2 (15 oz. oz) cans chicken broth
  • 1 cup sliced carrots
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Basil
  • 2 Tablespoons dried parsley
  • 2 medium zucchini, shredded
  • 2 (8 to 10 oz) packages cheese tortellini
  • Parmesan cheese

Directions:

Remove casings from sausage.  Use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.  Crumble sausage into a large soup pot and begin cooking it over medium heat.

Add onion and garlic to the pot.  Continue cooking until onion is translucent, the sausage is cooked, and your house smells like heaven.

Add tomatoes, tomato sauce and apple cider, water, chicken broth, carrots, oregano and basil.  Cover and simmer 1/2 hour.  Add parsley and zucchini and simmer another 15 minutes or so.  Add tortellini and cook until tender.  Serve with bread and freshly grated Parmesan cheese.

Chicken and Broccoli Hand Pies

We are all here on earth to help others; what on earth the others are here for I don’t know. –W. H. Auden

What You’ll Need:

  • 1 (11-ounce) can refrigerated thin crust pizza crust
  • 3 tablespoons reduced-fat garden vegetable cream cheese spread, divided
  • 1 cup cooked chicken breast, finely shredded
  • 1 cup frozen chopped broccoli, thawed and drained, finely chopped
  • 2 tablespoons roasted red bell peppers, chopped
  • 1/4 teaspoon garlic powder

What To Do:

  1. Preheat oven to 425 degrees F. Lightly coat cookie sheet with cooking spray.
  2. Unroll dough onto cookie sheet. Spread out dough into 14- x 12-inch rectangle; cut into 9 squares. Spread 1 teaspoon cream cheese spread onto half of each square, spreading within 1/2-inch of edges. Top each with chicken, broccoli, bell pepper and garlic.
  3. Fold each square into a triangle. Using a fork, press edges to seal. Bake for 11 to 13 minutes or until golden brown.