calli's "burrito" chicken enchiladas...

this recipe comes from my friend Calli's kitchen. i am so glad that my friend tyson married her, cause i love her. i am friends with all of her in-laws, but wish i got to see her more:( love ya Cal! & you are going to love here too... as soon as you make these!

they are called "burrito" enchiladas cause they are stuffed with everything you would put in a burrito, but they are rolled, smothered & baked like enchiladas:) & they are perfectly delish!!!! i am eating leftovers of them as i type:) give them a try asap, you'll be so glad you did!

{Calli's "burrito" chicken enchiladas}

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

{chicken}

1 pound chicken, cooked & shredded

you can cook the chicken any way you want. My favorite way is to boil it on the stove, it takes about 25 minutes. I have also cooked it in the crockpot for about 3 hours on high, or just cut up one of the already made chickens from Costco.

{sauce}

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 tsp minced garlic

1/2 tsp coarse salt

1 Tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Put in a blender and blend away

( I usually do one and a half of this for the six burritos. I love the sauce so I like more of it then the recipe calls for.)

{Burritos}

6 burrito size tortillas

shredded cheese

1- 15 oz can black beans, drained

rice, recipe above

I put the chicken, rice, beans and cheese in the tortillas. wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then I take the tin foil off sprinkle more cheese on top and then cook them for another 10 minutes:)

** i like them topped with pico, avocado & sour cream:)

holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

brit's tex-mex shredded beef tacos...

the first time i ever made these, i had a roast & wanted to so something different with it. so i checked all my cupboards & this is what i came up with:) i have made them over & over since, but never been confident enough with "the recipe" to post it. so, this time i wrote it all down as i went, the way i thought i had done it the other times & it was perfect. so here it is--

{brit's tex-mex shredded beef tacos}

4-5 lbs. beef chuck roast

3- 14.5 oz. cans mexican style stewed tomatoes, undrained

1 can water

2 envelopes sazon goya

1 tsp. salt

1 TBSP dried chopped onion

1 TBSP cumin seed

2 tsp. beef bullion

place all ingredients into a heavy metal roasting pan. do not stir or mix. pre-heat oven to 400 degrees & cook for 4-4 1/2 hours. checking about halfway through to make sure you have enough liquid. if all liquid is gone add 1/2 cup water & continue cooking. remove pan from oven & carefully remove lid. using 2 forks, shred the meat & mix with the remaining liquid. replace the lid & let sit at least 30 minutes.

serve on tortillas, i prefer corn, with tomato, onion, cilantro, avocado, sour cream & lime. do not under any circumstances use ketchup:)... sorry dad, i'm calling you out on this one.

karen's no smoker-smoked bbq brisket...

this is such a great, easy recipe! the great part is you can change the flavor depending on the bbq sauce you choose. i prefer homemade, but you can cut down on the time by doing bottled. it's the perfect recipe for those busy days on the run!

{karen's no smoker-smoked bbq brisket}

1 beef brisket, about 3-5 lbs.

1-2 TBSP liquid smoke

1 recipe bbq sauce, below

take brisket & pour liquid smoke all over the meat. place in crock pot & cover with half of the bbq sauce. reserve the other half of the sauce to serve with the meat after. cook on high for 5-6 hours , or on high all day- 8-10 hours.

{my favorite bbq sauce}

1 large sweet onion, finely chopped

1- 15 oz. can apricots, blended in food processor

2 TBSP red wine vinegar

1/2 cup brown sugar, packed

1 TBSP mustard

1/2 tsp. garlic salt

1 tsp. ginger powder

1 cup catsup

1 TBSP salt

1 tsp. liquid smoke

1/4 cup molasses

1 TBSP worcestershire sauce

in a large sauce pan, saute onions in a little butter or oil until tender & translucent. add remaining ingredients. continue to stir until simmering. simmer for 15-20 minutes on low. let cool. store in the fridge. great on ribs, chicken, pork chops & best of all brisket:)

**if you're running short on time or just not feeling like making your own sauce, you can always grab your favorite bottled. i'll only judge you a little:) you know i'm kidding! i prefer sweet baby rays or famous dave's if i'm doing bottled... which i do-- every so often;)

stacia's creamy bacon swiss dip...

stacia brought this to recipe club a little while ago & she emailed me the recipe but i totally forgot she had sent it to me until somebody asked me if i had it:) oooopppppsss! this really is the perfect combination of flavors! thanks to stac for sharing this little gem with us!

{stacia's creamy bacon swiss dip}

2- 8 oz. packages cream cheese - softened

1 c. mayo

2 c. grated swiss cheese

1/4 cup chopped sweet onion

(for some reason it isn't strong in this dip... don't even notice it is there)

beat together until combined. spread into an ungreased 9x13 baking dish.

Then top cheese mix with:

1 c. crushed Ritz crackers

16 slices bacon, cooked & crumbled

bake at 350 degrees for 15 minutes or until hot & bubbly! yummy!

serve with chips, crackers, bread, veggies or anything else your little heart desires:)

just enjoy!!!

sooooo yummyy! can't wait to dig in:)

this is what is in my crock pot right now for recipe club tonight. & let me just say that i love it & think it is so delish! it is also a great option for any christmas-ish dinner you might have. perfect alternative to the holiday ham or turkey. it's so easy my kids could make it:) & really is so tasty! give it a try tonight... okay, it's to late for tonight, but tomorrow for sure!

{cranberry mustard pork tenderloin}

1-16 oz. can whole cranberry sauce

1/3 cup dijon mustard

1/2 cup brown sugar

juice of 1 lemon

1 TBSP salt

2- 1 lbs. pork loin roasts

mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an addition 4 hours. let cool 10 minutes before cutting.

hard to make pretty, but even harder not to eat the whole thing:)...

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

heaphy's lasagna a la mexicana...

this is a great dish that my sister, heaphy- whose real name is heather,  brought to recipe club quite a while ago, but i try to space things out a little:)  no matter how long ago she brought it, it is totally yummy!  it's a great mix of dishes & flavors.  it's also really kid friendly which is also a plus!

{heaphy's mexican lasagna}

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2  12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.

grandma hope's taco filling...

first, let me apologize for my absence!  between summer vacations & a load of injuries at our house:(  the blogs have taken a little bit of a back seat.  but i am back with a great family heirloom recipe.

my grandma hope was famous for her veggie packed taco filling!  since you make it in large batches & freeze it in containers, it is perfect for those busy nights, when you need something yummy & nutritious on the table quickly.  give it a try & i promise you won't we disappointed!

{grandma hope's taco filling}

6 lbs. lean ground beef, browned & drained

 2 green peppers, chopped

1 yellow onion, chopped

 6 potatoes, peeled & grated

6 carrots, peeled & grated

1 pint ketchup

 1- 46 oz. can tomato juice

  3 packages taco seasoning

 

In a very large pot or electric skillet, brown ground beef & drain off fat.  Add peppers, onions, potatoes & carrots.  Stir until combined.  Add in ketchup, tomato juice & taco seasoning.   

Simmer for about 3 hours, or until veggies are tender.  Makes enough for a very large crown, or as I prefer- place in tupperware containers & freeze until needed.  Perfect for tacos, nachos, taco salads, etc.!

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

katie's ham & swiss sliders...

i love these little sandwiches so much i can't even explain it in words!  they are delicious & oh so easy.  they are perfect as a little make ahead if you have a busy morning... now that summer is here!  or if you just want a pretty quick & easy dinner.  with a yummy pasta & potato salad, they would be great!  thanks kate for sharing:)

{katie's ham & swiss sliders}

24 good white rolls, if you are in utah we like shirley's or judy's

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip.  spread into both sides of the center of each roll.  place a slice of ham & a slice of swiss inside of each roll.  close rolls & place into a large baking dish or heavy cookie sheet.  place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients.  pour evenly over all of the sandwiches.  let sit 10 minutes, or until butter sets slightly.  cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  uncover & cook for 2 additional minutes.  serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Dani's Hawaiian Beef Teriyaki...

this recipe is so yummy & really easy!  that's why i love it.  the key is to get good steak that is thinly sliced.  also, if you don't already use Calrose sticky rice... you have no idea what you're miss:)  pick some up today, you can cook it on the stove top or in a rice cooker.  you should be able to find it in either the rice or asian isle of your local grocer.

{Dani's Hawaiian Beef Teriyaki}

4-5 lbs. thinly sliced good steak

1 1/2 cup soy sauce

1 1/4 cup sugar

1 1/4 cup brown sugar

2 TBSP grated fresh ginger

2 TBSP fresh minced garlic

2 TBSP Sherry

1/4 cup oil

2 TBSP toasted sesame oil

2 green onions, chopped- garnish

In a medium bowl mix together soy sauce, sugars, ginger, garlic, sherry & oils.  Whisk until sugar is dissolved.  Place beef in a gallon sized ziploc bag.  Pour marinade over beef.  Refrigerate at least 4 hour up to overnight.  Preheat outdoor grill.  Remove beef from marinade & place on hot grill.  Cook on high heat only turning once.  

Place remaining marinade in a sauce pan & bring to a boil.  Reduce heat & simmer about 10 minutes or until sauce begins to thicken.  Serve steak on sticky rice, top with sauce & green onions.  

Brit's White Chicken Lasagna...

this is another super yummy recipe from this months recipe club.  i brought this one & i highly recommend it:)  it is a nice spin on a classic dish.  think of it like a mix between lasagna & chicken alfredo.

{Brit's white chicken lasagna}

3 cloves fresh garlic, minced

1 shallot, minced

3 TBSP butter

4 chicken breasts, cooked & shredded

2 cans cream of chicken soup

1- 8oz. package cream cheese

2 cups sour cream

2/3 cup milk

1 lb. lasagna noodles, cooked & rinse in cold water

1 lb. mozzarella cheese, grated

In a large sauce pan, over medium heat, brown shallots & garlic in butter.  Add cream cheese, cream soup, sour cream & milk.  Stir until cream cheese is melted.  Add chicken.  

In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese.  Repeat steps, ending with mozzarella cheese on top.  Bake at 350 degrees for 35-45 minutes.

Mykelle's marinated mushroom pork tenderloin...

{Mykelle's Marinated Mushroom Pork Tenderloin}

10-12 pork tenderloin boneless chops

Marinade:

1 1/4 cup vegetable oil

3/4 cup soy sauce

1/4 cup worcestershire sauce

2 TBSP dry mustard

1 TBSP pepper

1/2 cup red wine vinegar

1 1/2 TBSP fresh minced parsley

1/3 cup fresh lemon juice

3 cloves garlic

2 TBSP sugar

16 oz. fresh sliced mushrooms

Place all marinade ingredients in the blender.  Blend on high until light & creamy.  Place pork into large Ziploc bag.  Add marinade.  Marinate in refrigerator for 3-4 hours.  Grill on the barbeque over medium flame until cooked through, basting occasionally with remaining marinade.  

In a sauce pan on the stove, saute mushrooms in 3-4 TBSP butter.  Pour in leftover marinade & bring to a boil.  Boil for a couple of minutes to cook off any meat juice.  Pour over cooked pork & serve.

shredded meat tostada...

this is a great dish for a crowd!  you can make things ahead & even assign toppings to other people.  you can use chicken, beef or pork.  in the theme i started i used pork.  enjoy!

{shredded meat tostada}

4 lbs. chicken, beef or pork- cooked & cut up

2 sweet onions, chopped

3-4 cloves garlic, minced

3- 28 oz. cans crushed tomatoes

2- 7 oz. cans diced green chilies

3- 15 oz. cans pinto beans, undrained

1 1/2 TBSP oregano flakes

1 TBSP cumin

salt & pepper

juice of 3 limes (don't add until after cooked)

Uncooked flour tortillas- fried

Mix together all ingredients except lime juice & tortillas.  Pour into a large roaster.  Cook @ 325 degrees for 2-3 hours.

Squeeze lime juice on just before serving.

Place fried tortilla on a large plate.  Spoon on meat & bean mix.  Top with Sweet rice or Spanish rice.  Serve with any additional desired toppings.

Tomatoes

Avocado

Cheese

Lettuce

Sour Cream

Pico de gallo

Olives

Guacamole

Sweet Corn

3 days of pork...

so it is no secret that i am NOT AFRAID of the PIG!  i'm a pork fan!!  that's why i will be posting 3 different pork recipes in the next 3 days.  what can i say- pork was on sale:)  

the first is an easy, fool proof recipe so you can enjoy BBQ anytime.  hope ya like it!

{easy shredded pork sandwiches}

6-7 lbs. boneless country style spare ribs

2 TBSP grill mates Montreal steak seasoning

1/4-1/2 cup Worcester sauce

1 1/2 cans beef broth

Place spare ribs in a oven safe roasting dish (aluminum disposable ones work great).  Sprinkle steak seasoning evenly over pork.  Pour Worcester sauce into the pan.  Add beef stock around the edges of the meat.  Reserve the other half a can, in case meat gets too dry.

Cover with lid or aluminum foil & place into a 400 degree oven for 4-4 1/2 hours.

Remove from the oven & shred with 2 forks.  Serve on rolls with your favorite BBQ sauce.

Debbie's creamy garlic parmesan chicken...

my dear friend debbie lew gave me this recipe & like all the other recipes that i post, i love it, so i thought i would share.  it is really easy & could be served with rice, noodles or roasted red potatoes.  anyway you have it will be delish!!!!

{Debbie's creamy garlic parmesan chicken}

4 boneless skinless chicken breasts

1 cup good mayonnaise

1 cup grated parmesan cheese

4 cloves fresh garlic, minced

1 TBSP chopped fresh parsley

fresh ground black pepper to taste

In a medium bowl mix together mayo, parmesan, garlic, parsley & pepper.  Stir until well combined.  

Place chicken breast in a oven safe baking dish.  Spread mayo mixture over the top of the chicken until it is all covered.  

Bake at 375 degrees for 40-50 minutes, or until sauce is bubbling & top is brown.

Enjoy with cooked pasta, rice or roasted red potatoes.

kesley's beef & brown sugar enchiladas...

Yummmmm!  i made these last night & they were so good!  i got this recipe from my good friend kesley & it has become a staple in our house ever since.  the filling is also so good on taco salad, nachos & tostadas.  get creative!

{beef & brown sugar enchiladas}

1 1/2 lb. lean ground beef

1 can black refried beans

1 can red enchilada sauce, divided

1/3 cup brown sugar-- or to taste

1/2 tsp. onion powder

2 cups grated cheddar cheese, divided

10-12 flour tortillas

Brown ground beef in a large pan.  Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.  Mix well & bring to a simmer.  Remove from heat.  

Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.  Roll up & place in a 9x13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes.  Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

...move over golden Arches...

like most kids, my kids love chicken nuggets!!!!  who am i kidding, so do i!!! but this recipe has been a family favorite since long before my kids came along.  it is not super hard, but does take more time than hitting a drive through... but it is well worth it!  it is also perfect for parties for finger foods or appetizer!!!  

{captain crunch chicken nuggets}

6 boneless skinless chicken breasts, cut into 1-2 in. cubes

2 eggs, beaten

1/2 cup milk

1 cup flour

2 tsp salt

1/2 tsp. pepper

5 cups captain crush cereal, crushed

vegetable oil for frying

Pre-heat fryer to high or 400 degrees.  If you do not have a fryer, you can fill a pot with oil and heat to 400 degrees.(using a oil thermometer)

In a small bowl, combine flour, 1 tsp salt & pepper.  Mix well.  In a separate bowl- mix milk & beaten eggs.  In 1 more bowl place crushed cereal & remaining salt.

In small batches, dredge chicken in flour, then egg, & then cereal.  Place into fryer.  Not too many at a time... or you will overflow your fryer-- like my husband did not too long ago!  

Fry chicken until golden brown on both sides.  You may have to flip them.  Remove onto a plate lined with paper towels to drain.  Serve with honey mustard(recipe to follow) or BBQ sauce.  I prefer either Sweet Baby Rays or Famous Dave's BBQ sauce with about a TBSP of mayo per 1/2 cup to soften the acidity... but whatever floats your boat!

Honey Mustard-

1/2 cup mayonnaise

1/3 cup mustard

3 TBSP honey

In a small bowl, mix together mayo & mustard until well combined.  Add honey & still well.  Taste & add a little more of any of the ingredients to get to desired taste.

yummy chicken tWiCe...

Sunday i made this really yummy chicken!!!  When i put the marinade all together it looked so beyond questionable, but it was so GOOD!  So then we had a few pieces left over so for dinner last night i reinvented it into panini sandwiches.  They were also a huge hit.  It would also be so great on salads, pasta or anything else you use chicken for.  Give it a try & don't judge it on how it looks uncooked!!!!!!

 1/2 cup vegetable oil
 1/2 cup good ranch dressing 

 3 tablespoons Worcestershire sauce
 1 tablespoon minced fresh rosemary
 2 teaspoons salt
 1 teaspoon lemon juice
 1 teaspoon rice wine vinegar
 1/4 teaspoon ground black pepper, or to taste
 1 tablespoon white sugar
 

 4-6 skinless, boneless chicken breasts

mix all top ingredients in a medium bowl.  Stir until sugar is disolved.  Place chicken in a gallon size Ziplock bag.  Pour marinade over chicken.  Squish bag around until all chicken in coated. Refridgerate until ready to use at least 30 minutes.  I usually do a couple of hours or overnight. Grill on the BBQ or in the oven on broil.