Chilaquiles (Tortilla caserole)

Ingredients

-1 bag White corn Tortilla chips

-1 chicken breast cooked and shredded

-1 jar green salsa (La Herdez is good and not too spicy but La Costena is better but spicier)

-water or chicken stock(probably just about 1\2 of the jar of salsa or more, just enough to make enough juice to go around)

-White cheese sliced or shredded (you can use monterey jack or even mozzarella and just put in as much as you want)

-sour cream (optional to mix in when you eat it, just however much you want)

Dirrections

Mix jar of salsa and water together. You really only want enough liquid to make everything get wet so that when the tortillas soak up the liquid it isn't too dry. Either on a pot on the stove, or in a 9/13 pan in the oven, place tortilla chips in pot. Pour salsa on top of tortillas, make sure to get all chips wet. Mix in shredded chicken and cheese to taste. If cooking on stove, cook and stir over medium heat till cheese is melted and tortilla chips are all soft. If baking in oven, cover with foil and cook at 350 or 375 till salsa is bubbling and cheese melted. Serve with sour cream to taste and side with refried beans.

Yummy, Yummy, Yummy! and Sarah, you can't make it without the beans!

Frog Eye Salad

Ingredients

* 1 cup sugar

* 2 tablespoon flour

* 1/2 teaspoon salt

* 1 3/4 cup pineapple juice

* 2 egg, beaten

* 1 Tablespoon lemon juice

* 1 package acini di pepe pasta

* 2 (11 ounce) cans mandarin oranges, drained

* 2 (20 ounce) cans pineapple tidbits, drained (reserve juice for sauce)

* 1 (20 ounce) can crushed pineapple, drained (reserve juice for sauce if more is still needed)

* 1 (16 ounce) cool whip

Directions

1. In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.

2. Cook over moderate heat, stirring constantly until thickened.

3. Add lemon juice.

4. Set aside and cool.

5. Cook Acini Di Pepe according to package directions.

6. Combine cooked mixture with Acini Di Pepe.

7. Cover; place in refrigerator until chilled.

8. Combine remaining ingredients, stir lightly.

9. Chill at least 1 hour before serving.


I have seen this made with marshmellows, coconut, and other such things. I enjoy this simplified version of the recipe.

Fiesta Lime Chicken

Okay, this is in response to lunch today. I made this chicken when we were doing the South Beach diet. We just served it with a salad on the side. You could do veggies too if you would like. Or just serve it with rice. It does have some kick so be ware. (At least if you use Tabasco sauce)

SERVES 4

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 4 boneless skinless chicken breasts
  
• 1 cup water
  
• 1/3 cup teriyaki sauce (or a spicy marinade 1 lime)
• 3 teaspoons minced garlic
  
• 1 tablespoon tequila(optional) (I opted out on this one:) )
• 1 tablespoon liquid smoke(can use worcestershire sauce) (I did use liquid smoke)
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
  
• 1/4 cup mayonnaise
• 1/4 cup sour cream
  
• 2 tablespoons salsa
  
• 1 tablespoon milk
• 1 tablespoon cajun seasoning
  
• 1/4 teaspoon dried parsley
  
• 1/4 teaspoon hot sauce
  
• 2 cups shredded cheese(cheddar, mozarella, colby jack, etc)(sliced pepperjack is my choice)
  
• 2 cups lime flavored tortilla chips
  

(We have not done the tortilla chips. But it does sound good.)

Directions

1. 
   
   

   Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.

2. 
   
   

   Marinate chicken breasts at least an hour in mixture. (I like to marinade longer, 6-12 hrs maybe.)
   

3. 
   
   

   Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.

4. 
   
   

   Cover and place in refrigerator until needed.

5. 
   
   

   Broil or grill chicken chicken until cooked through.

6. 
   
   

   Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted. (We just use the pepper jack slices for this one)

7. 
   
   

   Cut remaining lime into 4ths.

8. 
   
   

   Serve chicken on tortilla chips with lime garnish.

9. 
   
   

   Great with rice!

I thought this would be good as a sandwich too. Just flatten out your chicken breast a little bit.
Serve on a bun with tomato, lettuce, jalapenos, extra sauce, whatever sounds good.

ENJOY!

Chicken Tortilla Soup

This is the recipe I sent with my Sassy Apron. I love this recipe!

• 2 skinless, boneless chicken breasts
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Chicken Stir Fry

2 cups water1/2 cup soy sauce
4 Tbsp. cornstarch
1/2 tsp. ground ginger
2 tsp. chicken bouillon granules
1 Tbsp. cooking oil
2-3 chicken breasts, cut into 1 inch cubes
thin spaghetti noodles or linguine noodles
stir fry veggies: onion, mushrooms, peas, carrots, water chestnuts, sprouts, bell peppers, etc (chopped to desired sizes)

For sauce: combine water, soy sauce, cornstarch, bouillon, and ginger. Set aside.

Preheat wok or large skillet over med-high heat; add cooking oil. Cook chicken until done and set aside.

Cook noodles in separate pan according to directions on package. Drain.

Place noodles, chicken, veggies, and sauce (stir again because it has settled) into wok and cook until sauce has thickened. This can be made as one big pan or smaller, individual portions for different tastes. You, of course, need to eat this using chop sticks! Enjoy!

Iced Pumpkin Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Zucchini Brownies

1/2 cup vegetable oil1 1/2 cups white sugar
2 tsp vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini



I always grate my zucchini first. I hate to stop in the middle of preparing a dish, so it helps to have it pre grated.

*This time a year I grate my zucchini and freeze it for winter. Most zucchini bread recipes call for 2 cups. So I just put a (very generous) 2 cups in a freezer ziploc bag.*

Pre heat your oven for 350* and grease a 9x13 pan.


First I put the oil, sugar, and vanilla in your mixer. Oh, and I mixed! At this point I started thinking that there was not going to be enough liquid for the brownies. But I had faith and kept going!


Then I added the flour, cocoa, soda, and salt. And again, mixed! I was really thinking that there was no possible way there was enough liquid for these to work. But still going on faith I went on.

I added the 2 cups of (pre shredded) zucchini. And mixed...



and mixed. Until I got this. Isn't it beautiful!! I want to lick the beaters right now.



After this you pour in the prepared 9x13 pan and bake at 350* for 25-30 minutes. I don't have any pictures of the final product for two reasons. 1) My day got crazy after I put these in the oven and 2) They were eaten too quickly!! These really are the moistest brownies I have ever tasted. The original recipe called for walnuts but, YUCK! I like them so much better without frosting,or with a light dusting of powdered sugar. When I do frost them I use Betty Crocker Milk Chocolate straight from the can (it's an old family recipe). I hope you enjoy! Tell me what you think!