Chicken Tortilla Soup - Vanessa Munden

1 Large onion, minced
6 Garlic cloves, minced

2 Tablespoons Olive Oil 
2 Tablespoons Butter
2 cans Rotel
1 Tablespoon Cumin
1Tablespoon Chili Powder
2 teaspoons Salt
3 Dried Bay Leaves
4-5 cups Chicken broth, divided
16 oz Frozen Corn

2 cups Rotisserie Chicken, shredded
I Bunch of Cilantro, minced

2 Limes, juiced
1 bag Tortilla Chips
8 oz Sour Cream
2 cups Shredded Cheese

Saute onion and garlic in oil for 3-4 minutes to bring out flavor.

Add Rotel. Sauté for an additional 2-3 minutes.

Add the cumin, chili powder, salt and bay leaves and stir.

Pour in 3 cups of the chicken broth. Bring to a boil then simmer for 30 minutes.  20 minutes into the simmer pour in another 1-2 cups of broth.  Do not stop the timer.  Raise temperature to high till comes to a boil then reduce back to a simmer.  Let it continue to simmer till the 30 minutes is up.  There should be about 7 minutes left.

Remove from heat and immediately add the frozen corn, stir.

Add the chicken, cilantro, and lime juice, stir again.

Serve soup with a handful of crushed tortilla chips, a dollop of sour cream, and a sprinkle of cheese in each bowl.  

Note:  You can make your own crispy tortilla strips.

12 flour tortillas

Fill a large frying pan with approximately 3/8 inch of vegetable oil. Heat the oil on medium high. The oil is ready when a small piece of tortilla placed in the oil bubbles immediately and browns quickly, in less than 30 seconds.  

While the oil in heating, cut tortillas in half, and then cut each half into 3/8 inch wide strips.  

Once the oil is hot, place as many tortilla strips as possible into the pan to form a single layer. They will brown quickly.  Flip strips as needed and remove from oil onto a plate lined with paper towels once browned. Repeat until all the strips are fried.

Cheesy Potato Soup

1 Tablespoon Butter
1 Tablespoon Oil
1/2 lb Kielbasa, diced
2-4 Red Potatoes, diced
2-3 Carrots, diced
2 Celery ribs, diced
1/2 Onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons Butter
3 Tablespoons Cornstarch
1 1/2 teaspoon Salt
1/2 teaspoon Pepper (pure ground)
3 Cups Milk
2 1/2 Cups Mild Cheddar
1 cup Frozen Corn

In a cast iron pan melt butter with the oil over medium high heat.  Brown kielbasa in butter for at least 5 minutes.  Remove with a slotted spoon to a plate with a paper towel.  Set aside.

In a soup pot add potatoes, carrots, celery, onion, salt and pepper. Fill half way with water. Cover, and bring to a boil over high heat. Reduce heat and simmer for 15 minutes.

Make cheesy sauce while veggies cook.

In a sauce pan melt butter over medium heat (level 6-7).When the butter has melted completely remove the pan from heat.  Using a spoon, not a whisk, vigorously stir in cornstarch, salt, and pepper till combined.  It should look smooth.

Gradually stir in milk while constantly stirring.  I stir in 2-4 Tablespoons at a time to combine the cornstarch mixture into a smooth creamy sauce.  After you have added about 1/2 cup of milk return to heat, level 6.  Then keep adding up to 1/4 cup and to slowly incorporate the milk into the sauce.  Keep stirring constantly.  After all the milk is poured keep stirring and every 15 seconds lift spoon out of sauce for a second or two to see if bubbles start to form when not stirring.  When this happens immediately remove from heat.

Gradually add cheese to the sauce, about 1/4 cup at a time, while vigorously stirring to incorporate the cheese.  You have added too much cheese if it strings when you pull the spoon away from the sauce.  

When veggies are done cooking, add cheesy sauce, kielbasa,  and corn to the pot.  Stir to combine.  

Cinnamon Apple Pull Aparts

2 cups white sugar
4 Tablespoons ground cinnamon
Dash salt
2 cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1 medium granny smith apple, peeled, thinly sliced
1/2 cup chopped pecans
1 stick melted butter
2 teaspoons Vanilla

Preheat oven to 350. Lightly grease bunt cake pan.

In a large zip lock bag combine sugar, cinnamon and a dash of salt.

Open the biscuits and cut each biscuit into four pieces. Put the pieces of biscuit into the bag and shake until they are all completely coated.

Sprinkle half of apple slices in the cake pan, then half of the biscuit pieces, and then half of the pecans. Repeat.

Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture from the zip lock bag into the hot butter. Stir in the vanilla. Pour the butter mixture over the biscuit pieces.

Bake 45 minutes or until golden brown and no longer doughy in center. Cover loosely with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes. Turn upside down onto serving plate. Serve warm.

Cool Lime Pie

2 (8 oz) Cream Cheese, softened
2 cans Sweetned Condensed Milk
1 can frozen Limeaide, thawed
1 (8 oz) tube Cool Whip, thawed
2 Graham Cracker Crusts

In a large mixing bowl beat cream cheese and sweetened condensed milk.

Pour in Limeaide and continue to beat.

Fold in Cool Whip.

Press the graham cracker crusts into two pie plates or into multiple ramikins.  If using ramikins you may neeed to make more than 2 crusts mixtures.

Pour limeaide filling into prepared crust pans.

Place in refrigerator.

Best eaten after 24-48 hours.

Cafe Rio Tacos

Cafe Rio Chicken 
Cafe Rio Rice

Cafe Rio Black Beans

Guacamole
Tomatillo Sauce
Shredded Cheese
Shredded Lettuce
Tortillas

Make your Taco by placing lettuce down on a tortilla.  Sprinkle with cheese.  Layer chicken, rice, black beans, and guacamole.  Drizzle with tomatillo sauce.

Also good as a chicken taco salad.

Cafe Rio Chicken

4 Chicken Breasts
6 Garlic cloves, minced
1 Tablespoon Chili Powder
8 oz Zesty Italian Salad Dressing
1 Tablespoon + 1 teaspoon Ranch Dressing Mix
1/2 cup \Water
1 Tablespoon ground Cumin

Place all ingredients in a crock pot.  Cook on high for 3 hours and on low for 2 hours.

Shred with fork.

Cafe Rio Black Beans

2 cloves garlic, minced
1 tsp. ground cumin
2 Tbsp. olive oil
1 can black beans, rinsed and drained
1 can corn, drained
1 can Rotel, drained
1 Tablespoon dried chopped onions
1/2 Tablespoon salt
1/2 teaspoon chili powder
2 Tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

Add beans, corn, Rotel, dried onions, salt, and chili powder. Continually stir until heated through.

Just before serving stir in the cilantro.

Note: Also good as a dip with tortillas chips!

Cafe Rio Rice

1 Tablespoon butter

1 3/4 cups chicken broth

3/4 teaspoon Salt

1 cup uncooked Basmati rice

3 cloves garlic, minced

2 lime juiced

1/4 cup fresh chopped cilantro

In a saucepan combine butter, chicken broth, and salt, bring to a boil.

Stir in rice, cover, and cook on low for 18 minutes.  Remove from heat and fluff with a fork.

Stir in garlic, lime juice and cilantro.  You may need to put the lid back on till rice is the softness you desire.  The steam will cook it a little longer, but not more heat from stove top.

Cranberry Jezebel Sauce

1 cup Water
1/2 cup Sugar
1/2 cup firmly packed Brown Sugar
1 (12 oz.) bag fresh or frozen Cranberries
1/2 cup Pineapple Preserves
3 Tablespoons Prepared Horseradish
1 Tablespoon Dijon Mustard
Cream Cheese, softened
Club Crackers

Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.

Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Turn off heat.

Stir in preserves, horseradish and mustard. Remove pan from heat and let sauce cool.

Cover and chill until ready to serve.

Yields about 3 cups.

Use over softened cream cheese as a spread for club crackers.

You can also put it over meat; pork, chicken etc... Cook as usual.

Crustless Spinach Quiche

1 tablespoon vegetable oil
1 onion, chopped
1-2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 oz chopped ham
5 eggs, beaten
3 cups shredded cheese, any on hand will do
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350.

Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat.

Add onions and garlic and cook, stirring occasionally, until onions are soft.

Stir in spinach and continue cooking until excess moisture has evaporated.

Add ham and stir to warm up.

In a large bowl, combine eggs, cheese, salt and pepper.

Add spinach mixture and stir to blend.

Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes.

Let cool for 10 minutes before serving.

Carrot Sheet Cake - Gina Dale

4 Eggs, beaten
1 cup Oil
2 cups Sugar
2 cups Flour
2 teaspoons Baking Soda
1/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Salt
3 cups lightly packed shredded Carrots
2/3 cup chopped Walnuts

Cheese Frosting:
8 oz. Cream Cheese, softened
1/2 cup Butter, softened
1 teaspoon Vanilla
4 cups Powdered Sugar
2/3 cup chopped Walnuts

In a large mixing bowl, beat eggs, oil and sugar until thick and fluffy.

In another bowl, combine flour, baking soda, baking powder, cinnamon and salt. Mix thoroughly.

Beat flour mixture into egg mixture.

Stir in carrots and nuts.

Spread batter into greased and floured 15x10 inch jelly roll pan.

Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean.

Cool cake on a wire rack until it is no longer warm to the tough.

To make frosting beat cream cheese, butter and vanilla in a mixing bowl until smooth.

Beat in powdered sugar.

Spread on cooled cake.

Sprinkle with chopped walnuts.

Caesar Salmon - Gina Dale

1 1/2 lbs Salmon, thawed if frozen
1/2 cup Newman’s Own Creamy Caesar Dressing
1/4 cup Soy Sauce
4 cloves Garlic, minced

Pat salmon down with paper towel to remove any moisture.  If not, cut into little steaks, I like to have more sauce covering surface of smaller steaks than one long piece of fish.  

Pour dressing down the center of salmon.  Flip and pour more dressing down the center.  Rub dressing with hands till it covers the top of the salmon.

Marinate salmon in dressing for 2 hours.

Heat oven to 375.

Before you put in oven mix soy sauce and garlic and drizzle over fish.

Bake for 18 minutes or until flaky.

Note: if you find that you don't have Creamy Caesar Dressing you can make your own.  

use half a recipe of Caesar Salad:

1 cup Olive oil
6 Cloves of Garlic
1 Lemon, juiced, seeded (very important, no seeds)
1 can anchovies, drained
1/2 teaspoon salt

Then whisk in (into half of the above recipe.  If you are using the whole Caesar Salad dressing recipe then double the following):

1/2 teaspoon Worcestershire Sauce

1/2 teaspoon Dijon Mustard

1/4 cup Shredded Parmesan Cheese

1/2 cup Mayo

Chicken Waldorf Sandwiches - Gina Dale

Salad:
     1 (20 oz.) can Crushed Pineapple
     4 cups Water
     1 teaspoon Salt
     1 teaspoon White Vinegar
     1 Gala Apple
     1 Golden Delicious Apple
     3 cups diced cooked Chicken
     1 cup sliced Almonds
     1 cup sliced Celery
     
Dressing:
     1 cup Mayo
     1/4 cup Pineapple Juice
     1 teaspoon Sugar
     1/2 tsp dried Lemon Peel
     1/2 teaspoon Vanilla
     1/2 teaspoon Salt
     1 Tbs. Poppy Seeds
Croissants

Drain pineapple by placing it in a wire strainer and letting it hang over a bowl for ~15 minutes.

In another bowl, mix water, salt and vinegar. Core and dice apples leaving peel on. Soak diced apples in this solution for 10 minutes.

Drain apples, and rinse under water.

In a large bowl, mix drained pineapple, prepared apples, chicken, almonds and celery.

Mix all of dressing ingredients together.

Toss chicken mixture with dressing using a large scrapper.

Serve on Croissants.

Note: You can use any apples you want.  I tend to buy a big back of Pink Lady apples and just use 2 of those.  

Creamy Potato Salad - Gina Dale

2 lbs Red Potatoes, unpeeled and quartered
1 1/2 cups Salad Dressing or 12-13 oz of Miracle Whip
        (do not substitute mayo)
1 Tablespoon White Vinegar
2 Tablespoon prepared Mustard
2 teaspoon Salt
1 teaspoon Pepper
1 cup chopped Celery
1/2 cup chopped Red Onion
4 hard boiled Eggs, peeled and diced

Scrub potatoes. Place them in large saucepan; add water to half the depth of potatoes. Bring to a boil, reduce heat and simmer until potatoes can be easily pierced with a fork, about 15 minutes. Remove from heat, drain and cool.

In a large bowl, thoroughly mix salad dressing, vinegar, mustard, slat and pepper.

Dice potatoes and place in bowl with salad dressing. Add celery, onion and eggs.

Stir with large rubber scrapper until mixed.

Cover
tightly and refrigerate.

Chili Rellanos - Lori Reuter

~8 Poblano Peppers
2 Tablespoons Butter
1 Onion, chopped
1 Rotisserie Chicken, shredded
1 can Green Chiles
~3 cups Mozzarella Cheese, divided
2 teaspoon Cumin
1 1/2 teaspoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Pepper
32 oz. Green Salsa MILD
Sour Cream

Wash, then dry peppers. Roast under broiler, turning as needed until nice and toasted.

Cut open one side (long way) and take seeds out and stem. Set aside while fixing filling.

Melt butter in a pan. Saute onions.

In a large bowl combine chicken, green chiles, onion, 2 cups mozzarella, cumin, chili powder, salt and pepper.

Stuff peppers good and full with chicken mixture.

Fold over the cut part. Lay in baking pan.

Top with green salsa and enough mozzarella to cover the dish.

Bake at 350 till cheese is melted, about 10 minutes.

Serve with sour cream.

Note: I make 4 poblanos at a time and freeze half of the chicken mixture to use another day.

Creamy Beef over Mashed Potatoes - Gina Dale

2 1/2 lbs Red Potatoes, cut into quarters
4 oz. Cream Cheese, softened
1/2 cup Sour Cream
1/4 cup Butter, softened
3/4 teaspoon Garlic Salt
3/4 teaspoon Salt
1/2 teaspoon Pepper
1 lb. thinly sliced deli Roast Beef
2 teaspoons Worcestershire Sauce
2 bunches Green Onions, cut into 1 inch pieces
1 Jar Alfredo Sauce

Place potatoes in a large saucepan. Add water to half the depth of the potatoes. Bring to a boil on high heat.  Cover, and reduce to a simmer until potatoes are easily pierced with a fork and break apart, about 15 minutes. Drain water from potatoes.

While potatoes are cooking mix together in a large bowl cream cheese, sour cream, butter, garlic salt, salt and pepper.


Add drained potatoes to the cream cheese mixture. Mash with a potato masher.

Heat beef and Worcestershire sauce in large skillet for 2 minutes over medium high heat.

Add green onions and continue to cook for 2 minutes.

Add alfredo sauce and cook until heated through.

Serve over mashed potatoes.

Chicken Tikka Masala - Laura Hale

Chicken: 4 Chicken Breasts
     1 tsp salt
     1/2 tsp cumin
     1/2 tsp coriander
     1/4 tsp cayenne pepper
     4 boneless chicken breasts
     1 cup plain whole milk yogurt
     2 TBS vegetable oil
     1 TBS minced fresh ginger
     2 garlic cloves, minced

Chicken: 6 Chicken Breasts

     1 1/2 tsp salt
     3/4 tsp cumin
     3/4 tsp coriander
     1/4 tsp cayenne pepper
     6 boneless chicken breasts
     1 1/2 cup plain whole milk yogurt
     3 TBS vegetable oil
     1 1/2 TBS minced fresh ginger
     3 garlic cloves, minced
Masala Sauce:
     3 TBS oil
     1 medium onion, minced
     1/4 teaspoon salt
     2 garlic cloves, minced
     2 tsp minced ginger
     1 serrano chile, minced
     1 TBS garam masala
     1 TBS tomato paste
     1-28 oz can crushed tomatoes
     1 large head cauliflower, washed & cut into small pieces
     2 tsp sugar
     2/3-1 cup heavy cream
     1/4 cup fresh cilantro
Rice:
     3 1/2 cups water
     2 Tablespoons Butter
     1/2 Tablespoon Salt
     2 Cups Jasmin Rice
12 slices on Naan bread
1/4 cup melted butter
Garlic salt, to taste
Garlic Powder, to taste

For the chicken: (choose if you are using 4 or 6 breasts)
Combine salt, cumin, coriander, and cayenne in a small bowl.

Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres.

Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min.

In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside.

For the Sauce:
Heat oil over medium heat.

Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min.

Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds.

Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender.

Sauce can be made up to 4 days in advance.

Let sauce cool.

Place sauce in a a blender and blend till smooth.

Note:  You do not have to do the blender part but my husband will not eat cauliflower unless I do this ;)

Chicken:
While sauce simmers adjust oven rack to upper middle and heat the broiler.

Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet.  You want the chicken to cook above juices not in them.

Spoon yogurt mixture over the chicken (chicken should be coated heavily) and arrange yogurt side down on jelly roll wired racks.  Spoon more yogurt mixture on top of chicken.

Save excess yogurt mixture.

Broil the chicken until exterior is lightly charred in spots ~20 min, flipping chicken 1/2 way through cooking (I always just cut a little into the chicken to make sure it is done).  If some yogurt mixture falls off when it is flipped use excess yogurt mixture to cover chicken.

Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it’s delicious!).  

Rice:
Bring water, butter, and salt to a boil.

Wait till butter is melted then stir in rice.

Cover, and simmer for 17 minutes.

Fluff with a fork and remove from heat.

Put sauce into a large soup pan.  Add chicken chunks and stir into sauce.

Stir in cream and cilantro.  Heat over medium low heat.

Just before eating heat oven to broil.  

Brush naan bread with melted butter and sprinkle with garlic salt and garlic powder.

Bake in oven for about 1 minute, or until soft and warm.

Serve chicken in sauce over rice and eat with naan bread

Carne Celestial

2 packages 1 1/2 lb flank steaks
1/3 cup White Vinegar
1/2 cup Soy Sauce
4 cloves Garlic, minced
2 Limes, juiced
1/2 cup Olive Oil
1 teaspoon Salt
2 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon dried Oregano
1 teaspoon Cumin
1 teaspoon Paprika
Roasted Salsa: 
     2 large Tomatoes, seeded and chopped
     2 Jalapeno pepper, chopped (I only use seeds from 1)
     1 Onion, quartered
     4 cloves Gralic, peeled
     1 Lime juiced
     2 pinches kosher salt and pepper to taste
     1 can tomatoes (any type) (may not need it)
Tortillas
Sour Cream
Cilantro
Freshly grated parmesan Cheese
1-2 Limes, cut into wedges (cut in half then into fourths)

Place steak in 2 seperate zip lock bags.

In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and oil. Whisk in seasonings until well blended.

Pour over the steak in the bags evenly.   Zip lock bags closed and manuver so juices cover meat evenly on both sides.

I like to put the bags on a jelly roll pan to contain any juices that might leak out.

Place in fridge for 8 hours. More time the better flavor.

make the salsa either before grilling or have someone else make it while grilling.

Salsa:
Preheat oven to 450 (I use my big toaster over.)

Place tomatoes, jalepano, onion, and garlic in a pan with a lip.

Roast for 20 minutes.

Let cool for about 30 minutes to an hour.

Place the roasted veggies into a food processor. Pour lime juice in and sprinkle with salt and pepper. Puree until smooth. If it is not the right consistency add enough canned tomatoes till you are satisfied.

Grilling:Preheat grill over medium-high flame.

Brush grates with oil to prevent meat from sticking.

Season marinated steaks with salt and pepper on both sides.

Grill for 12 minutes per side, only turning once.

Remove steak to a cutting board and let rest for 5 minutes to allow the juices to settle.

Thinly slice steak across the grain on a diagonal.

Make tacos on tortillas with sour cream, cilantro, cheese, and roasted salsa.  Squeeze lime wedge over taco.

Curried Couscous

1 1⁄2 cups Couscous
1 Tbs. unsalted Butter
1 1⁄2 cup boiling Water
1⁄4 cup Plain Yogurt (or Sour Cream)
1⁄4 cup Olive Oil
1 tsp. White Wine Vinegar
1 teaspoon Curry Powder
1⁄4 teaspoon ground Turmeric
1 1⁄2 teaspoons kosher Salt
1 teaspoon Pepper
1⁄2 cup grated Carrots
1⁄2 cup Dried Cranberries
1⁄4 cup sliced Almonds
2 Green Onions, thinly sliced
1⁄4 cup diced Red Onion

Place the couscous in a medium bowl.

Melt butter in the boiling water and pour over the couscous.

Cover tightly with aluminum foil and allow the couscous to soak for 5 minutes.

Fluff couscous with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork.

Add the carrots, cranberries, almonds, green onions, and red onions; mix well and taste for seasonings.

Creamy Banana Pecan Pie

1 cup Flour
1/4 cup Powdered Sugar
1/4 teaspoon Salt
1 cup finely chopped Pecans
1/2 cup Butter, softened
1 (8 oz.) package Cream Cheese, softened
1 cup Powdered Sugar
1/2 (8 oz.) carton Cool Whip
2 T lemon juice
3 large firm Bananas
1/2 Homemade Pudding mixture
1 1/2 cups Cold Milk

In a food processor, thoroughly combine flour, 1/4 cup powdered sugar, salt, and pecans.

Add butter and mix until crumbly.

Press onto the bottom and up sides of a greased 9 inch pie pan.

Bake at 350 for 20 minutes.

Cool completely.

In a mixing bowl, beat cream cheese and powdered sugar.

Spread over the crust.

In a medium bowl add lemon juice.  Slice bananas and add to bowl. Stir to thoroughly coat.

Arrange bananas on top of cream cheese layer.  Discard lemon juice.

Spread pudding our over bananas.

Top with 1/2 carton of whipped topping.

Refrigerate for at least 2 hours.