Nacho Chicken and Rice Wraps

The Dickson family put together a cookbook a couple of years ago and my sister-in-law, Ashlee, submitted this recipe. It quickly became one of our favorites and the best part is....it's done in the crock pot! I made it for Mom and Dad/Grammie and Grandpa while they were here and they loved it, too! If you want something quick, easy, and very yummy, then this is your recipe!

Nacho Chicken and Rice Wraps:

2 Cans of Campbell's Condensed Cheddar Cheese Soup
2. C Salsa
2 lbs. Boneless, Skinless Chicken Breasts, Thawed and Cubed
1 C. Water
1 1/4 C. Minute Rice
10 Flour Tortillas

In a crock pot, mix the soup, water, salsa, rice, and chicken. Cover and cook on low for 3-5 hours or until rice and chicken are done. Serve on warm tortillas. Enjoy!!

White Cheese Chicken Lasagna

This is super yummy! I found it on allrecipes.com. Next time I make it, I'm going to omit the ricotta cheese and I'm going to mix the spinach into the sauce when I add the seasonings. Just my own personal preferences.

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 1/4 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Ham and Cheese Sliders

I found this great recipe online and wanted to share it with you! Why do I love it? Because it's fast, easy, and really good. I made these for dinner on Sunday and they were a big hit with the meatatarians (that's what I call the three boys that I live with, they LOVE meat). Even though they were great for dinner, they would be great for an appetizer or a party, too. Hope you like them as much as we did!



Recipe:

24 Good Dinner Rolls (I used Costco rolls)
24 Slices of Ham
24 Slices of Swiss Cheese (Cut to fit rolls)
1/3 C. Mayonnaise
1/3 C. Miracle Whip

Mix Mayonnaise and Miracle Whip together (when I make these again, I won't use the Miracle Whip, but try it to see for yourself). Spread mixture onto both sides of rolls, then lay ham and then cheese on the roll. Repeat for all 24 rolls and lay closely together on a heavy cookie sheet.

Sauce:

1 Stick of Butter, Melted
1 1/2 T. Yellow Mustard
1 T. Poppy Seeds
1 T. Minced Onions
1/2 t. Worchestershire Sauce

Mix ingredients together and pour evenly over all rolls. (I would double the sauce when I make it again, there wasn't enough for me). Cover cookie sheet with foil and bake at 350 degrees for 10-12 minutes or until cheese is melted. Remove foil and bake an additional 2 minutes. Enjoy!

Ranch Turkey Burgers

These are good twist on a burger recipe and the kids love them. I have used both fresh ground turkey and the frozen chubs. The fresh is more expensive and to be honest neither Milo or I could tell a difference in the taste. It was just easier to already have the meat defrosted. When the fresh is on sale, go for it.

• 2 pound ground turkey
  
• 1 pkt ranch dressing mix (can use another 1/2 packet if you like a stronger flavor)
  
• 2 egg
• Garlic powder to taste
• Worcestershire sauce (about 1/8 c.)
  
• seasoned salt and pepper to taste
• 1/4 c bread crumbs
  

The measurements on this aren't exact, to each his own on how strong you like your burger. The kids like to eat them on a bun. Tonight Milo and I ate them without a bun and sliced avocado on top and it was yum!

The original recipe was to grill these but since it's winter, I used my griddle and they turned out good. Ground turkey doesn't hold together as well as beef so you have to really pat them together and flip carefully. This recipe made 10 good size patties. (sorry I forgot to take a photo!)

Creamy Tomato Penne

I feel torn between posting here and Matt's blog, so I'm just posting both places. I'm just figuring people don't look at both, so it won't be like I'm repeating this. Although I am going to copy and paste this so it will be exactly the same!
I got this recipe from Pioneer Woman. I love her site and read it all the time now, I think what draws me in regularly are her giveaways. She gives away Kitchen Aids, to cameras, to $250 gift cards. It's amazing, and I'll never win, but I can't help trying! This recipe has shrimp in it, and I'm not a seafood fan, let alone I barely eat meat, but I had to try it for Matt, and it just looked plain good! I really liked it, but eventually had to sift through the shrimp. It would be good with chicken too, although I still wouldn't really eat the chicken. I would also like it without any meat!
Creamy Tomato Penne

1 Pound Shrimp

3/4 Pound Penne Pasta

Butter

Olive Oil

1 Small Onion

2 Cloves Garlic

1/2 Cup White Wine

1 8oz. Can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley

Fresh Basil

Salt & Pepper

Cook the Penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse *under cool water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minute until just opaque. Do not over cook them. Remove them to a plate and let cool for a few minutes.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 Tbsps. butter and 2 Tbsps. Olive Oil. Add the garlic and onion and saute,

stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low sodium chicken broth instead (about 1/2 cup).

Now add and 8 oz. can of plain tomato sauce. Stir well until combined. Then add 1 cup off heavy cram. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped basin or if you're feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Southwestern Taco Pot Pie

Matt emailed this recipe to me a couple weeks ago, and I finally was home long enough to try it out. It wasn't amazing or anything, but it had a good flavor and was fast and easy. Give it a try!
Southwestern Taco Pot Pie

1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions*
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterrey blend or Mexican blend

Directions
Preheat the oven to 400 degrees F.

Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.

Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.

Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.

Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.

Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.

Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chilies.

* If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time. I personally used fresh, I always think fresh is better!! Although I did go with the store bought pie crust!

Cafe Rio

I've only had Cafe Rio once in my life, and I can't even remember how it tasted. One day Matt googled the sweet pork and wanted to try it. We made the pork and rice and thought it was pretty good. I then looked up and saw all the other recipes. It is so much better with all of it. Especially the dressing...it might look gross in the picture, but it is oh so good!! I've read that you can have it as a salad too, but the one time I went to try it, I couldn't resist the burrito!! Hope you try it and love it as much as our family does!
Cafe Rio Pork

5-6 lb Pork Roast

1 Tbls Cumin

1 Cup Brown Sugar

12 oz. La Victoria Taco Sauce (Red)

20 oz. Coke or Dr Pepper

Put pork in crock pot and fill half way with water. Cook 4 hours on high. Drain water, cut the pork in thirds. Mix together sauce and pour on top of pork. Cook another 4 hours on low. Shred the pork. (I usually only use 3 lb pork and it's still great. Also you might want more brown sugar, taste for your own preference.)

Cilantro Lime Rice

In a saucepan, saute:

2 Tbsp Butter

1 Onion, chopped

4 cloves garlic, minced

In a large pot, bring to a boil:

6 2/3 cups water

8 tsp chicken bullion

1/2 bunch Cilantro, chopped

2 tsp Cumin

2 sm cans Diced Green Chilies

1 Tbsp Lime Juice

1/2 tsp pepper

3 1/2 cups Rice

Saute onion, garlic with the butter until the onion is soft. Add rice and water and all the other ingredients and bring to a boil. Reduce heat to low, cover with lid and simmer for about 20 minutes. (This makes a ton of rice, you can half the recipe if you'd like.)

Black Beans

4 Tbsp. Olive Oil

4 cloves Garlic, minced

2 tsp. Cumin

2 cans Black beans, rinsed and drained

2 2/3 cups tomato juice

3 tsp Salt

4 Tbsp. chopped Cilantro

in a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in the cilantro. (I personally think it is too much salt, so you might want to do less and try it.)

Creamy Tomatillo Salad Dressing

1 cup Sour Cream

1 envelope Ranch salad dressing

1 1/2 envelope Fiesta Ranch Salad dressing

6 tomatillos, husked and cut in half

1 clove garlic, minced

Juice from 2 limes, freshly squeezed

1 1/4 cup fresh chopped cilantro

Combine all ingredients in a blender (put the liquieds in first) and blend until smooth. Store in the refrigerator. Can be stored in airtight container for up to 2 weeks.

The Best Chicken Pot Pie

1 small pkg peas/carrots or whatever you like
1/3 cup butter
1/3 cup flour
1/3 cup onion or minced onion
1/2 tsp salt and pepper
1 1/3 cups chicken broth
1 cup milk
3 cups cooked chicken (I boil mine)

Rinse veggies. Melt butter, add flour and onion. Add milk and chicken broth. Stir till boiling. Add chicken and veggies simmer until veggies are done.
Bake @ 425 for 45 minutes. I cover it in foil and poke holes and take the foil off the last 15 minutes or so.
I use crust on bottom and on top.
I dont make pie crusts so I buy them but here is the "no fail" crust recipe that comes with this pie:

4 cups flour
2 tbsp sugar
2 tsp salt
1 1/3 cup shortening
1/2 cup cold water
1 egg
1 tbsp vinegar

Add 1st 3 ingredients and mix. Then add shortening. Mix other ingredients in a bowl then add to the flour mixture. After its well mixed roll into crusts!

Crockpot Chicken

4-6 chicken breasts (I only do 4 because we love the sauce and there are only 4 of us)
1 pkg of dry Lipton Onion Soup Mix
2 cans cream of mushroom soup
1 cup sour cream or 8oz pkg cream cheese (I love the cream cheese in it)

Mix the dry soup mix with the cream of mushroom soups. I spray my crockpot with PAM and then add the chicken breasts. Pour soup mixture on top and stir around. Turn crockpot on low. When chicken is done or almost done add the cream cheese or sour cream (about the last hr it cooks). I leave my cream cheese out all day so its soft.

Serve on top of noodles or rice. We love rice!

The Marlboro Man Sandwich

Check out this website: thepioneerwoman.com. She has great recipes and a fun sense of humor.
I don't know about the rest of the family but I really enjoyed this sandwich. Heart attack in the making!

The Marlboro Man Sandwich

1-3 lbs. cube steak
1 large onion
4 hoagie rolls
Butter...lots!
Lawry's Seasoned Salt
1/2 c. Worcestershire Sauce
Tabasco Sauce (to taste)

Slice onions. Cook them in 1/2 stick butter until soft and light brown. Remove from skillet and set aside.

Slice cube steak in 1/2 inch thick strips, slicing against the grain. Season with Lawry's.

In the same skillet, heat 2 T. butter over high heat until melted and beginning to brown. Add the seasoned cube steak in a single layer. Cook one side until brown, turn and continue cooking until browned on both sides.

Add the Worcestershire Sauce and 5-6 shakes of Tabasco (depending on how hot you like it). Add another 2 T. butter...yes, more butter!) Add the cooked onions. Stir to combine.

Halve and butter :) the rolls and brown on a separate skillet or you can broil them.

To assemble; lay the bottom half of the roll on a plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and enjoy!