Honey Lime Enchiladas

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
Recipe from Sisters Cafe

Ham and Cheese Sliders

Ham and Cheese Sliders
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Ingredients:
For the sandwiches:
24 slider rolls
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Source: annie's eats

Turkey Pesto Sliders

Turkey Pesto Sliders


Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted

Directions:
Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun. Layer each with a slice of provolone. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches. Brush the tops of the buns lightly with melted butter. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.

Source: Annie's eats

Chicken Sauce for Hawaiian Haystacks

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)
INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, celery,shredded sharp cheddar cheese, green onions, mandarin oranges or pineapple and chow mein noodles.
Recipe Source: My Kitchen Cafe

Kahlua Pork

1 pork roast
1/3 c soy sauce
2 tsp salt
1 tsp worcestershire sauce
1 tsp ginger
1 garlic clove, minced
1 tsp liquid smoke
1 1/2 c water

addt'l ingredients:
sweet potatoes
coconut milk (canned)
cooked rice

directions:
put roast in crock pot.
mix together: soy sauce, salt, worcestershire sauce, ginger, garlic, liquid smoke, and water
pour on top of roast and cook approx. 4-6 hours on high. Shred pork, removing any fat, return to crockpot and juices.
On stovetop cook sliced and peeled sweet potatoes in coconut milk, (no water). To serve put sweet potatoes and pork on cooked rice. Mmmmmmm!!!! It takes about 2 sweet potatoes to one can coconut milk.

I have never been a fan of sweet potatoes, (can't stand them) but I love this dish. The flavor combination of pork with sweet potatoes in coconut milk is really good. This is a recipe I received from my friend, Marci.
p.s. make sure you use canned coconut milk, not cream.

Homemade Egg Rolls

Homemade Egg Rolls

1 Pkg egg roll wrappers
1 garlic clove minced fine
½ of a large head of cabbage
1 cup matchstick carrots
3 green onions, chopped
2 Tbsp teriyaki sauce
1 Tbsp Soy sauce
¼ tsp ground ginger
1 chicken breast, cooked and cut up

In medium bowl add chopped up cabbage, carrots, garlic, green onions, teriyaki sauce, soy sauce, ginger and chicken. Mix well. Place ingredients onto egg roll wrappers and fold up according to directions on the package. Fry in Hot Canola oil until browned. Serve with soy sauce.

Homeade Shepard's Pie

Homemade Shepherd’s Pie

2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk
______
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans
_______
Sauce
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth
_____
1 Cup shredded cheddar cheese
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.
8 servings
***I just used left over mashed potatoes that I had and added some garlic salt into my meat.

Sweet and Spicy Slow Cooker Chicken

*Note: leaving the tomatoes undrained makes for a fairly juicy chicken mixture. If you don’t want the finished shredded chicken mixture to be quite as liquidy, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.

** I didn't have any red pepper flakes so I just sprinkled some ground red pepper and cayenne on the chicken and it tasted great.

Tracy's Cheesy Potatoes

A Delicious Compliment to any Chicken, Fish, or Beef Dish! This recipe is compliments of my good friend Tracy who gladly shared it with me!

6 potatoes (more or less depending on size of potatoes)
Cheddar cheese
Cream
Salt & pepper
Garlic powder


Peel and slice thin, enough potatoes to fill a 9 x11 Pyrex baking dish. Place one layer of potatoes in Pyrex dish that has been sprayed with cooking spray. Salt and pepper the potatoes. You can also add a little garlic powder. Top with a layer of grated cheddar cheese. Repeat with another layer of potatoes, seasoning, and cheese until the baking dish is full. Cover the potatoes with cream and bake in a 400 degree oven for about 45 minutes until potatoes are tender.

** Can add green onions and chopped, cooked bacon in between layers of potatoes and cheese if desired.

Chicken Cordon Bleu

Note: To make sure the cheese doesn’t leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading.

Make-Ahead Tip: The breaded chicken can be refrigerated covered for up to 1 day.

*Serves 4 to 6

25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total), see note
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour

Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!). Leave the oven on.

Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too smile, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.

In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving

From Melskitchencafe.com

Creamy Chicken with bacon and penne

Creamy Chicken with Bacon & Penne
4 slices Bacon
4 small boneless skinless chicken breast halves (1 lb.)
2 cups penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup cherry tomatoes, halved
2 green onions, chopped


Cook bacon in microwave, cut into small bite sized peices and set aside. Cut up chicken breast into bite sized peices. Heat large nonstick skillet on medium-high heat. Add chicken and season with salt and pepper. cover. Cook until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
Substitute
Substitute farfalle (bow-tie pasta), fusilli, ziti or your favorite pasta for the penne.

Tasty Meatloaf

1.5 lbs. lean ground beef
1.5 lbs. ground turkey
1/2 large onion, chopped finely
1 (8 oz.) box stuffing mix
1 (8 oz.) can tomato sauce
1 Tb Worcestershire sauce
1/4 tsp pepper
1 cup fat free or light sour cream
1/2 cup milk
1 packet of dry ranch dressing mix
2 cloves garlic, minced
1 tsp oregano
1 egg

Sauce
Stir together in a bowl:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

Combine all ingredients in a mixer (Kitchen Aid with paddle attachment works great). Divide into two 9 inch loaf pans. Do not cover. Bake in a preheated oven at 350 degrees for one hour. Remove loaves and drain any accumulated grease in pans. Top with sauce and bake an additional 30 minutes.


sisterscafe.blogspot.com

Frito Casserole

Frito Casserole


1 lb ground beef
1 medium onion, chopped
1 can RED enchilada sauce
1 can tomato sauce
1 can red chili beans
1 package Fritos
1 cup sour cream
2 ½ cups grated cheddar cheese

**Do not add salt as the Fritos are already salted!

Brown beef and onion together. Add tomato sauce and enchilada sauce and mix well. Add drained chili beans and 1 ½ cups cheese. Stir in ¾ of the package of Fritos. Don’t mash in the Fritos, just toss lightly so Fritos are well covered with the sauce and beans.



Place in a casserole or dripper pan that has been sprayed with cooking spray. On top of the casserole, spread the rest of the cheese then dollop with sour cream. Line the edges of the pan or casserole with the remaining chips. Bake at 350 for about 30 minutes until heated through.

for Matthew: Cowboy's Delight!

Cowboy’s Delight
Serves 6 (about)

1 lb ground beef
1 medium onion, chopped fine
1-1/2 tsp ground chili powder
1 tsp salt
1/2tsp pepper
Garlic powder to taste
OPT: Cumin powder to taste (abt 1/4tsp to 1/2tsp at most)
1 can tomato paste
2 cans diced or sliced or whole tomatoes (whichever you prefer, it doesn’t matter)
1 package elbow macaroni or favorite pasta shape
Grated cheese

Brown ground beef in skillet. Add onion and continue to cook until onion is transparent. Add spices and tomato paste with 1 can of water from the tomato paste can. Add the diced tomatoes and mix together.

Cook the pasta according to package directions. Drain, reserving about 1/2cup of the liquid. Add the pasta and the tomato mixture in a large casserole or deep pan. The mixture should be very moist. If it isn’t, at this point, add another can of tomatoes or one can of tomato sauce, whichever you prefer.

If you are not going to be eating right away, as the pasta sits, it usually soaks up the tomato sauce and becomes somewhat dry. At that point, add the reserved 1/2cup of liquid from the pasta. This will restore the pasta and tomato without having to add so much tomato and without throwing off the balance of the casserole.

Serve with grated cheese.

**You can add more or less chili powder for heat!

Applesauce Beef Loaf

Applesauce Beef Loaf

Combine:
1 cup soft bread crumbs and ½ cup applesauce.
Add :
1 pound ground beef, 1 slightly beaten egg, ½ cup finely chopped celery, 2 TBSP finely chopped onion, 1 tsp mustard, ½ tsp salt, and a dash of pepper.
Blend thoroughly and shape into loaf and place on rack in roasting pan, or inside a large dripper pan, so sides of meat are not touching sides of pan.
With a spoon, make a crater like depression in top of meat loaf.
Combine:
½ cup applesauce
1 TBSP brown sugar
½ tsp mustard

Mix together and pour into depression. Bake for 50 minutes to 1 hour at 350.

Paula Deen's Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Beef Enchiladas

one Chuck Roast, shredded
Place chuck roast in crock pot and season with salt, pepper, and garlic powder and onion powder.

Mix together:
shredded roast
one can olives, chopped
one onion, diced

Cheddar cheese, shredded
monterey jack, shredded

1 can red enchilada sauce
corn tortillas

Shred roast and put in bowl with olives and onions. Mix well. Put oil in fry pan and add tortillas one at a time. Place tortillas in hot oil and turn quickly then put onto paper towel to drain. This is to soften the tortilla, if you don't do this the tortilla will crack when you roll and put them in the pan.

Pour enchilada sauce in bowl. Dip tortilla; remove excess sauce with finger back into bowl and stack tortillas.
To the tortillas add meat mixture and cheese. Roll up tortillas and place in baking pan or cookie sheet that has been sprayed with pam and a light covering of enchilada sauce. Spoon remaining sauce over tortillas and add more cheese. Cover with foil and bake for 25-30 minutes at 350.

Creamy Chicken and Pasta

1-1/2 cups multigrain rotini pasta, uncooked (I used penne)
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 cup Shredded Mozzarella Cheese,
divided 2 Tbsp. Grated Parmesan Cheese


HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; season with salt, pepper, and garlic powder. cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Paula Deen’s Tomato Macaroni and Cheese

Ingredients
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.

Lauralyn's Chicken Salad

Lauralyn’s Chicken Salad


4-5 chicken breasts:
(You can buy a chicken (rotisserie kind) at the deli and cut that up or you can boil chicken breasts until done or you can buy the chicken breasts with skin and bone on (this is my favorite way because the chicken is so tender and moist!!)

If you do the chicken breasts with bone and skin on, this is what you do:
Place the chicken skin side up on a cookie sheet or baking tray. Coat the chicken skin with olive oil (or you can use canola or any oil if you don't have olive oil). Generously salt and pepper the chicken and place in 350 oven and bake for about 35-45 minutes. The chicken is done when the juices run clear when you pierce chicken with a fork. When chicken is cool enough to touch, pull off skin and remove from bone. Cut the chicken (or you can shred if you like) into bite size pieces.

To the cut up chicken add:
1 cup chopped celery
1 cup pecans chopped-not too fine- or slivered almonds
1 large container grapes (red or green or both-it doesn't matter although red have higher nutritional value) I buy the big bags of grapes or the containers at Costco and use the whole thing because I like extra grapes.
1 cup chopped dried apricots (you can buy them at Wallmart and it will take several packages to get a cup or you can buy them at Costco
Mayonaise (about 1 cup or so-- you will have to add enough until it is moist and the chicken and other ingredients are well coated)
Salt and pepper (be generous)
A titch of onion salt and you can also add a little tiny pinch of poultry seasoning (Do this all to taste)
**Sometimes I add chopped granny smith or fuji or gala apples but when I made it for Jessi's wedding shower, I just used the apricots.

Mix altogether and refrigerate.