Chipotle Salad

I made this salad last night and it tasted very similar to Chipotle's! I just need to do a little bit of playing around to get it just right.

Makes 8 servings

1) In a small bowl, whisk together 6 TBSP olive oil, 1/4 c. lime juice, 1/4 c. chopped cilantro, 2 minced garlic cloves, 1 minced green onion, 3/4 tsp sugar and 1/2 tsp ground cumin. Place 4 TBSP in large resealable bag; set remaining dressing aside. Add 1 lb. thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.

2) In very large serving bowl combine 3 hearts of romaine, chopped; 3 plum tomatoes (i only used one b/c we aren't big on tomatoes); 1 can black beans, drained and rinsed; 1 cup shredded pepper jack cheese; and I cup frozen corn, thawed. (I used a can of corn) ** I also heated the beans and corn....... I like it better that way.

3) Heat grill to med-high and grill chicken 3-4 minutes per side or until done; discard marinade. Chop chicken into 1 inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.

Note to self: Saute some peppers and red onion next time to add to this!

290 calories per serving

Sausage, Potatoes, Peppers & Onion Skillet

Not really sure what to call this. It's something my Dad makes and our whole family enjoys (minus the onion & peppers for the kids, of course). We did a bit of a variation of it a couple nights ago by adding in some chicken as well and using red potatoes instead of regular baking potatoes. I think I prefer it the original way.

I cook the sausage & peppers in one skillet and the potatoes and onions in another. Be sure to cover the potatoes. When they are almost done I add everything together in one skillet. It takes awhile to get the potatoes done, but it's a fairly simple meal and everyone likes it.

Salsa Chicken

We first had something like this @ a Game Night w/ the Barkers. Nicole made it and it was SO good and SUPER easy!


Ingredients:
boneless chicken breasts
approx 1- 12-14 oz. bottle of your favorite salsa for every 2 chicken breasts

Directions:
Put ingredients in slow cooker and cook on low for 6-8 hours. Shred chicken and allow to cook for about 30 more minutes (to absorb more flavor). Serve over rice. Garnish with lettuce, cheese, sour cream and tortilla chips. Yum-O!

TAKK's Fajitas & Salsa

recipe from my SIL, Tami
Fajita Meat and Peppers
1 lime
salt
handfull of chopped cilantro
pepper
Chicken - package of around 3-4 pnds boneless skinless. or use skirt steak.
 
Directions:
1. slice each piece of meat in half (but leave connected at the seam) and then in half again (but connected at the seam) so that you have a long thin piece of meat.
2. Squeeze some fresh lime juice on each of the thinly sliced chicken pieces, sprinkle some salt (I like sea salt), some cilantro, and pepper on each.  
3. Roll each piece up, put them in a bowl or plastic bag and marinate in fridge at least 1hr. 
4. Unroll chicken, and Grill on grill to preference
 
Peppers: 
2 cloves garlic minced
3 large bell peppers, red, green, orange or yellow (whatever you prefer) sliced lengthwise
1 onion, slice long wise in wedges and separated
salt to taste
peper to taste 
tomatoes are optional, I also like to added zuchinni chopped like the peppers
Directions:
saute onions and garlic, salt and pepper for a couple of minutes, add peppers, add zuchinni a couple minutes later , salt and pepper to taste, add tomatoes at the end (these only need to cook 1 minute or so)saute until slightly translucent, but don't overcook. 
 
Salsa: serves 6-8 people?
Ingrediants:
2 cans 10 z chopped tomatoes ( could use 3 or 4 fresh tomatoes or 6-8 romas)
1/4 can of diced tomatoes and green chilies (aldi sells this, its very spicey/hot)
1/4 or 1/2 white or red onion or sweet onion (depends on preference)
handfull or two of cilantro
 
Directions:  In blender add ingrediants except  seasoning and lime
Pulse until ingrediants are at the desired size/smoothness (leave chunky or blend smooth)
season with desired ammount of garlic powder and salt (to taste)  I usually add 1-2 teaspoons garlic powder and 1 or 1.5 teaspoons salt (that's a guess)
add lime juice just before serving or at least the same day you plan on eating it 
 
stores in fridge for 1/2 a week as long as you don't add the fresh lime juice

Bacon Cheddar Ranch Dip

recipe from my SIL, Kim

16oz. light sour cream

1 packet Hidden Valley Ranch Dip Mix

¼ cup Crisp Bacon or Hormel Bacon bits (soft kind)

1 cup sharp cheddar cheese

Directions:

Mix and chill for 1 hour. Serve with crackers

Raspberry Punch

1/2 gallon raspberry sherbert
12 oz frozen lemonade, thawed
Sprite

Spoon ice cream by TBSP's into punch bowl. Add 1 1/2 c. water & lemonade. Slowly add sprite.

Ham Sandwiches

2 pkg Hawaiian rolls
1 lb shaved ham
8 oz sliced swiss cheese
cut rolls horizontally - put ham & cheese on

1/2 c. butter, melted
1 1/2. TBSP poppy seeds
2 TBSP minced onion
1 1/2 tsp mustard
1/2 tsp Worcestershire sauce
Pour mixture over sandwiches. Bake, covered @ 325 fro 15-20 min.

VARIATION
1/2 c butter, melted
2 TBSP minced onion
2 TBSP brown sugar
1 TBSP spicy brown mustard
2 tsp poppy seeds

Broccoli Potato Soup

2 cans cream of potato soup
2 cans milk (fill cream of potato soup cans up)
1 pkg chopped broccoli
20 oz Velveeta cheese

Put in crockpot until ready to serve.

Chili

recipe from Gina Hackett Hagg (Scott AFB)
3/4 lb. ground beef
1 c. chopped onion
1/2 c. bell pepper, chopped
2-4 cloves garlic, minced
1 - 16 oz can petite diced tomatoes
1 - 16 oz can chili beans
1 - 8 oz. can tomato sauce
5 tsp. chili powder (divided 3 tsp, 2 tsp)
1/2 tsp cumin
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper

In large skillet cook ground beef. When almost cooked add onion, pepper & garlic. Saute until mean is cooked through and veggies are tender. Drain grease. Add 3 tsp chili powder & other spices except cayenne. Mix well. Add tomatoes, canned sauce & beans. Mix well. Add remaining chili powder & cayenne. Bring to boil. Reduce heat & simmer 15-20 minutes, or longer if desired.

Jambalya

makes 8 cups
1 c. uncooked rice
1 TBSP minced onion
1 TBSP green pepper
1 TBSP parsley
1 bay leaf
2 tsp. beef bouillon
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp crushed red pepper

Combine all w/ 3 c. water & 1 (8 oz) can tomato sauce. Bring to boil. Stir in 1 c chopped, cooked chicken & 1 c. cooked ham, 1 c smoked sausage. Cover, reduce heat. Simmer 20 min. Discard Bay leaf.

Fast Peanut Butter Fudge

2 c. sugar
2/3 c. evaporated milk
1/2 c. butter
12 large marshmallows
1/8 tsp. salt
1 c. peanut butter chips
1 tsp. vanilla

Combine sugar, milk, butter, marshmallows, and salt. Bring to boil over med. heat. (9 min) Stir constantly. Remove from heat. Add peanut butter chips to mixture, stir until melted. Stir in vanilla. Line 8 in pan w/ foil. Pour into pan, cool.

Crunchy Cheese Sticks

24 Rhodes Dinner rolls, thawed but still cold
1/2 c. butter, melted
1/2 tsp garlic salt
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1/2 c. Parmesan cheese
2 tsp. parsley flakes

Combine butter & garlic salt in bowl. In another bowl combine cheeses and parsley flakes. Roll each roll into a rope 5 inches long. Dip in butter mixture and then roll in cheese mixture. Place on cookie sheet and let rise 30 min. Bake @ 350 for 15-20 minutes.

Broccoli Stove Top Casserole

recipe from Grandma Alice
4 c. cooked chicken
2 boxes broccoli spears, cut into pieces (cooked)
1 c. mayo
2 cans cream of chicken soup
1/2 tsp. lemon juice
2 c. shredded cheddar
1 box stove top stuffing
1 stick butter

Mix mayo, soup, cheese & lemon juice. In 9x13 pan, layer chicken, then broccoli, then spread mayo mixture all over. Top w/ stove top mixed w/ 1 stick melted butter. (In the stove top is a seasoning packet, only use 1/2 of it) Bake @ 350 for 30-45 min. until hot & lightly browned. Freezes well. ***bake 25 minutes before putting on the stove top mixture)***

Hidden Valley Ranch Dressing

This tastes like the ranch dressing you get at restaurants (like Texas Roadhouse!)

15 Saltines
2 c. dry minced parsley flakes
1/2 c. minced onion
2 TBSP dill weed
1/4 c. onion salt
1/4 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

Salad dressing:
1 TBSP mix
1 c. Mayo
1 c. buttermilk

Put crackers through blender on high until powdered. Add parsley, minced onion and dill weed. Blend again. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container w/ tight-fitting lid.

Store dry mix @ room temp for up to 1 year. Makes 42 -  1 TBSP servings. Yield: 1 pint

Creamy Chicken Breast

recipe from Penny Watson (Scott AFB)
8 boneless chicken breasts
8 pieces of swiss cheese
2 cans cream of chicken soup
1/4 c. dry white cooking whine
1 cup herb seasoned stuffing mix

Arrange chicken in lightly greased 9x13 dish (or spread some of the sauce on the bottom). Top w/ cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle w/ stuffing mix. Bake @ 350 for 1 hour.

Killer Chili

1 1/2 lb. ground beef
15 oz. Hot chili beans
1/2 lg onion
1/2 green bell pepper
15 oz. tomato sauce
46 oz. tomato juice
2 TBSP chili powder
1/2 t. black pepper
1/2 t. Lawry's seasoning salt
2-3 shakes of garlic salt

Brown beef, drain grease. Add onion & pepper, add all seasonings. Add beans, then sauce, then juice. Cook low-med heat for 2 hours.

Triple Fruit Yogurt Smoothie

2 (6 oz.) containers Strawberry yogurt
1/2 c. fresh strawberries
1/4 c. orange juice
1/2 c banana, sliced

Blend ingredients in blender on high speed until smooth (approx 30 seconds).

Hashbrown Casserole

2 lb. frozen bag of hashbrowns
1 tsp. salt
1/4 tsp. pepper
1/2 c. minced onion
1 can cream of mushroom soup
16 oz. sour cream
2 c. cheddar cheese
1/2 c. melted butter
2 c. corn flakes

Combine all ingredients except 1/4 c. butter & corn flakes in 9x13 pan. Crush corn flakes. Combine 1/4 c. butter and crushed corn flakes in separate bowl & sprinkle over top of mixture.
Bake @ 350 for one hour.

Creamy White Chili

recipe from Laurie Hinson (WPAFB)

1 lb. chicken, cubed

1 med onion, chopped

1 1/2 tsp. garlic powder

1 TBSP vegetable oil

2 cans Great Northern Beans, rinsed and drained

1 can chicken broth

1 can chopped green chiles

1 tsp. cumin

1 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1 c. sour cream

1/2 c. whipping cream

Saute chicken, onion, garlic powder in vegetable oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat. Stir in sour cream and whipping cream.

Strawberry Sorbet

makes 6 cups
3/4 c. sugar
2 quarts strawberries, hulled (about 8 cups)
1/2 c. Sprite

In med. sized saucepan, stir together 3/4 c. water and sugar. Bring to boil over med-high heat. Boil 1 minute. Turn off heat and stir until sugar is dissolved. Allow to cool.
In a food processor, puree the strawberries and soda. Add in the sugar syrup and process until combined. Pour into a 13x9x2 metal baking pan and freeze for 4 - 4 1/2 hours, until frozen solid.
Scrape into a food processor and process briefly until smooth but not melted. Spoon back into pan and freeze for an additional 1 -2 hours before serving.

Easy Taco Salad

from Mrs. Peterson (Scott AFB)
1 lb ground beef or chicken (we like beef)
3/4 c. chopped onion
1 pkg. taco seasoning
3/4 c. water
1 16 oz. can refried beans
1 8 oz. jar taco sauce
2 1/2 c. corn chips, crushed
lettuce & chopped tomato if desired
cheese, as much as you like

Cook meat and onions, drain fat. Add seasonings and water. Let simmer according to seasoning mix directions. In bowl combine beans and taco sauce. Use 8" square pan. Layer ingredients starting w/ chips and ending w/ chips & cheese.
Bake @ 350 for 35-40 min. Serve w/ lettuce & tomato.

Greek Salad

adapted from the Pioneer Woman
serves 8
1 head Romaine lettuce
4 tomatoes, cut into small wedges
2 cucumbers
1/2 red onion, sliced
6 oz. shredded mozzerella cheese
Fresh parsley, chopped
1/4 c. olive oil
2 TBSP red wine vinegar
1 TBSP sugar
1 clove garlic, chopped
1/4 t. salt
Ground pepper to taste
1/2 Lemon for squeezing

Add chopped lettuce, tomato, cucumber, onion, 1/2 of the cheese, parsley to bowl.
Combine oil, vinegar, sugar, garlic, salt and pepper. Whisk until combined. Taste & adjust seasonings.
Pour dressing over salad, add salt & pepper. Toss. Before serving, top with additional cheese and squeezed lemon juice.

Corn Salad

Again, sounds gross but OH, SO GOOD!

2 cans sweet corn, drained
1 red pepper, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 1/2 c. mayo
1 1/2 c. shredded cheese
1 bag chili cheese Fritos

Mix all ingredients together, except Fritos. Before serving, top w/ Fritos.

Cucumber Onion Salad

2 lg cucumbers, thinly sliced
1 med. onion, thinly sliced
1/4 c. cider vinegar
1/3 c. sugar
3 TBSP vegetable oil
salt to taste

Thinly slice cucumbers and onions into med. bowl. In a separate bowl whisk together vinegar, sugar, and oil. Toss together with cumbers and onion. Salt to taste.

Baked Potato Soup

5 lg. baking potatoes
1/2 stick butter
1/2 c. flour
7 c. milk
1 bunch green onions, chopped
2 cans chicken broth
1/2 lb bacon, fried and crumbled
1 1/2 c. shredded cheddar cheese
1 c. sour cream

Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in large dutch oven and stir in flour to make a roux. Add chicken broth. Slowly whisk in milk and, over medium heat, bring to almost boiling. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is warm. Garnish with more chopped onion, sour cream and bacon if desired.

Tortilla Roll Ups

3 (8 oz.) blocks of cream cheese
1 (8 oz.) container sour cream
1 small can green chiles
1 bunch green onions, chopped
Accent (add to taste)
2 pkgs. tortillas

Mix all together and spread on flour tortillas. Roll up and slice into 1" pieces.

Nacho Dip

1 lb Velveeta cheese
1 can Hormel chili no beans
1 jar mild taco sauce
1 lb. ground beef, browned

Mix all of this in a crock pot. Turn on high, stirring occasionally.

Vidalia Onion Dip

Sounds so gross but it's SO good!

2 c. Vidalia onion, chopped
1 3/4 c. Mayonnaise
2 c. shredded cheddar cheese

Mix. Bake @ 350 for 30-35 minutes. Serve with tortilla chips.

'Octoberfest' Sausage Tin Foil Dinner

Super easy and I love it because they are individual packs, therefore, the ingredients are catered to the individuals likes. Also a lot of fun for the kids to put there own together! Great for a simple camp fire dinner as well.

Basically you just slice up sausage and whatever veggies you like (for me that would be potatoes, carrots, onion, squash, zucchini, bell peppers) and mix it with "Mustard Madness" (about 1 1/2 TBSP per packet)

Mustard Madness
1 1/2 tsp dijon mustard (regular yellow mustard also works)
2 TBSP lemon juice
3 TBSP vegetable oil
pinch of salt & pepper

Apple Crisp

 recipe from Derek's mom
MIX well: 
2/3 - 3/4 c. brown sugar
1/2 c. flour
1/2 c. rolled oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/2 c. soft butter

Put over sliced apples. I also add some water over the top so it isn't so dry. Bake @ 350 until apples are soft (approx. 20 min)

Silver White Cake

recipe from Derek's Mom
MIX well:
2 1/4 c cake flour
1 1/2 c sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 c soft shortening
2/3 c milk
1 tsp vanilla

ADD:
another 1/3 c. milk
4 egg whites unbeaten

MIX:
Pour into cake pans that are greased and floured. Bake @ 350 for 30 minutes.

Hot Fudge Ice Cream Topping

recipe from Derek's mom
Melt together 2 cubes margarine & 4 heaping TBSP cocoa. Stir in 3 c. sugar & 1 can evaporated milk. Cook until sugar dissolves, approx 2 min. Don't overcook! Put hot on ice cream for hot fudge sundaes. Store extra in refrigerator.

Frozen Fruit Salad aka Double FS

recipe by Derek's Mom


Mix together, in large container (first drain the juices from the fruits; can use some liquid as the needed liquid for thickening):
6-8 ripe bananas, sliced
1 c crushed pineapple
1 c diced pears
1 can fruit cocktail

Thickening:
Boil 1 2/3 c of liquid (juice from fruit cocktail) in a saucepan on the stove.

Separately mix:
6 TBSP flour
1 tsp salt
1/2 c sugar

Add dry ingredients in after the liquid has come to a boil. Will burn easily; stir constantly to prevent burning. Cook until it thickens. Remove from stove. Cool in refrigerator; when cool, add it to the fruit then add 2 cups of whipped cream. Add red food coloring if desired. Put in pan to freeze. Cover w/ Saran wrap.

Sharon's Banana Nut Bread

recipe from Derek's sister, Sharon


Ingredients
3 1/2 c. sifted flour
1 tsp baking soda
2 TBSP lemon juice
3/4 c. crisco
3/4 c. milk
3 eggs
3 tsp baking powder
1 tsp salt
2 c. mashed bananas (4-6)
1 1/2 c sugar
3/4 c chopped nuts (optional)

Directions
Sift flour, baking powder, soda, and salt. In a small bowl, mix banana and lemon juice. Blend sugar and butter in large bowl. Add eggs, one at a time while mixing. Add sifted ingredients alternating with milk. Beat well. Fold in bananas. Grease 2 large bread pans. Bake @ 325 - 350 for 50-55 minutes. Remove bread from oven and cool for 10 min on rack while still in pans.

Banana Crush

a recipe from Derek's Mom


Dissolve together:
6 c. hot water
4 c. sugar

Add:
1 46 oz can pineapple juice
1 12 oz can frozen lemonade
2 12 oz cans orange juice
6-8 ripe bananas

Mix together and freeze. Serve with Sprite. Tip: Use blender to cup up bananas with some juice!

Italian Melt

Ingredients
seeded Italian bread
garlic butter
oregano
shredded mozzarella cheese
sliced pepperoni

Directions
Simple. Basically another version of a grilled cheese. LOVE.

Chicken Club Sliders

Makes 8
Ingredients
Bacon
1/3 cup EVOO
1 lemon, juiced
2 large cloves garlic, finely chopped
pinch of thyme
pinch of parsley
pinch of sea salt and black pepper
1 1/2 pounds chicken

Directions
1. Fry or Bake the bacon
2. Preheat outdoor grill to med-high
3. Whisk together the EVOO, lemon juice, garlic, thyme, parsley, salt & pepper. Add the chicken and let marinade for at least 10 minutes. Grill, turning occasionally, until cooked through, 10 to 12 minutes.
3. Toast the buns, add bacon and other toppings (we like lettuce, onion, ranch & Frank's Hot Sauce)