Mexican Roast

This was absolutely delicious!!  Used it for beef nachos on Superbowl Sunday, then for burritos with Kristyn's Spanish Rice the next day for lunch.  In fact, I may be headed downstairs to make another lunch of it shortly!  Seriously - SO good.  Adapted slightly from Prudence Pennywise.

1 3-pound roast, any cut
1 cup smooth salsa
1 cup beef broth
2 teaspoons minced garlic
1 large can chopped green chiles
1 lime, juiced and zested*

Throw all ingredients in your crockpot and turn it on high until fork-tender (if you run into a jam, like I did Sunday, transfer the roast and a bit of the broth into your pressure cooker and cook at the 2nd red ring for about 10 minutes).  Remove roast, shred into bite-sized pieces, then return to the crockpot with juices.  Let sit until ready to serve.  (Ideas include nachos, burritos, enchiladas... the list goes on and on!)

*I didn't have a lime and it was still to-die-for-delicious.  I'm sure the addition of lime would only make it better!

Spanish Rice

adapted ever so slightly from Lil' Luna.  Love her!

This is probably the BEST recipe for Spanish Rice I've ever come across, and I've tried lots and lots trying to find "the one".  I often double this and just eat the leftovers for days with tortillas or chips.

1/3 oil
2 cups Basmati rice
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon  minced garlic
4 cups water
2 teaspoons chicken bouillon
dash cumin
1 large can diced green chiles

Two ways to do this:

1. In a pressure cooker pan, bring water to a boil (I've found you can use 3 cups of water instead of 4 if using the pressure cooker).  Add rice, then bring to a boil again.  Add remaining ingredients except chiles and place lid on pressure cooker.  After you have reached the first red ring, cook for five minutes, then use the natural release method to release pressure.  Dump in chiles, fluff and serve!

2. Heat oil in large sauce or fry pan, then add rice, stirring until lightly browned.  Add remaining ingredients except chiles, stir to combine, then cover and cook on low for 30-40 minutes or until liquid is absorbed.  Add chiles, stir and serve.

I prefer the first method.  Much faster, and no oil!

Sweet and Spicy Slow Cooker Chicken

taken from Prudence Pennywise

*Note from Prudy: If you don't want the finished shredded chicken mixture to be quite as "wet", 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 or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.


* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Lemon Pasta Salad

adapted from NoTakeOut

2 lemons
¼ cup canola oil
1 heaping Tablespoon dried basil
8 ounces fresh Parmesan
1 pound favorite pasta

Bring a salted pot of water to boil on the stove; add pasta and stir.  While pasta is cooking, zest the lemons into a large bowl.  Add the oil, basil and juice of one lemon.  Grate the Parmesan into the bowl.  When the pasta is al dente, drain, reserving a bit of pasta water if desired.  Add the pasta to the bowl and toss thoroughly to coat.  Enjoy with French bread and some sliced bell peppers if desired.

One-Pot Rice

(I will say I'm not certain the saffron in this recipe is worth the price - $20 per Tablespoon! - though we did really enjoy it.  I will make it again without the saffron, just to test.  Luckily for me, the saffron was on sale 50% off when I went to purchase it; otherwise, I probably wouldn't have bought it.)

adapted slightly from Picky Palate

2 Cups uncooked basmati rice

3 Tablespoons canola oil

2 Tablespoons fresh minced garlic

1 lb ground beef

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

2 15-ounce cans green beans, drained

8 ounces tomato sauce

1 15-ounce can diced tomatoes, undrained

1 Tablespoon cumin

½ teaspoon paprika

1 heaping Tablespoon Spanish Saffron threads

Cook rice according to package directions.  (I use the pressure cooker: bring water to boil, pour in rice and stir.  Cover with pressure cooker lid and bring to boil at the first red ring.  Cook for 5 minutes, then remove from heat and let cool using natural release method.)  Heat oil into a large skillet over medium heat.  Sauté  garlic and stir for 1 minute.  Add beef, salt and pepper and cook until cooked through and crumbled.  Stir in green beans, rice, tomato sauce, diced tomatoes, cumin, paprika and saffron threads.  Stir until well combined.  Taste and season according to your liking.  Reduce heat to low until ready to serve.

Split Pea Soup

(the kids recoiled violently from this meal, but the adults loved it!)


adapted slightly from Our Best Bites


1 pound dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound ham, diced into small pieces (I use the boneless ham from the deli section)
2 medium carrots, peeled and chopped
4-5 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon marjoram
½ teaspoon smoked paprika
pinch of thyme
1 bay leaf
1 teaspoon malt vinegar (also called fish & chips vinegar)

Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup.  Serve with sourdough bread and butter.

Pasta with Meatballs

adapted from Our Best Bites

Meatballs

1 pound ground beef
3 strips lean bacon (not maple or brown sugar), finely chopped
 ½ cup freshly grated Parmesan cheese
 ¼ cup plain bread crumbs 2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Sauce
2 teaspoons canola oil
1 28-oz. can diced tomatoes
4 teaspoons minced garlic
¼ cup chopped fresh basil
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
½ teaspoon salt
½ teaspoon freshly ground black pepper

Pasta noodles of your choice

Preheat the oven to 450º and line a baking sheet with a Silpat liner or aluminum foil. In a large skillet, cook the chopped bacon until crispy. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.

While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot pasta. Makes 8 servings.

Kickin' Oatmeal Cookies

adapted slightly from Josi Kilpack's book Key Lime Pie - love the series!

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
dash cayenne pepper
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Preheat oven to 400 degrees.  Cream butter and sugar by hand.  Add eggs one at a time, then vanilla.  Mix well until combined.  Combine dry ingredients in another bowl.  Add to wet ingredients by the half-cup; stir until combined.  Add chips and mix.

Drop by Tablespoon (or 1-inch scoop) on a Silpat-lined baking sheet, about two inches apart.  (These guys spread a bit!)  Bake 8 to 10 minutes or until just browned.  Don't overbake!  Allow to cool 2 minutes on cookie sheet before moving to cooling rack.

Makes approximately 3 dozen.

*can also use Craisins, or a combination of any of these.

Oreo Cookie Suckers

so easy, and SO good!

You need:
Oreos - your favorite flavor
Candy melts
Sucker sticks
Decorations as needed

Melt candy melts as directed on package.
Carefully separate each cookie, then dip sucker stick in candy melts and place on cookie filling.  Replace the cookie top and set on wax-paper covered baking sheet to firm up.  Repeat with all cookies.
Dip cookie suckers into bowl of candy melts; allow excess candy to drip off, then place back on wax paper.  Immediately sprinkle with any decorations you want, or allow to cool if you're going to drizzle contrasting color over top.  Repeat with remaining cookie suckers.
Done!

These work well for any holiday, or for any activity you can think of.  So many endless combinations!

Red, White & Blue Trifle

this was super yummy!  adapted from a few recipes I saw online...

1 devil's food cake, prepared as directed on box and cooled completely, then cut into bite-sized chunks
1 small box of chocolate pudding, prepared as directed until set
2 tubs (8 ounces each) Cool Whip, thawed
1 pint blueberries, washed and dried
6-10 large strawberries, washed, hulled and dried

Layer ingredients in a trifle bowl as follows:
1. Half the cake pieces
2. Half the pudding
3. 1 tub of Cool Whip
4. Most of the blueberries
5. Remaining cake pieces (or less, depending on depth of trifle dish)
6. Remaining pudding
7. Remaining tub of Cool Whip
8. Remaining blueberries, placed as desired (I made a ring around the edge of the bowl)
9. Strawberries, placed as desired (I placed them inside the blueberry ring)

Enjoy!

Another Mexican Salad

I swear I come up with these all the time, but here's another one we love!  Fresh and easy, and flavorful!

Torn lettuce (we mix spring greens and spinach)
Black beans, drained and rinsed
Hard boiled eggs, chopped
Tomatoes, diced
Corn (thaw some frozen!)
Avocados, diced
Bell peppers, orange and red, diced
Dressing of your choice (I'm fond of cottage cheese, as it turns out)

Combine all ingredients and drizzle with dressing.  Easy peasy, as they say at our preschool!

Cinnamon Rolls

adapted slightly from Our Best Bites

Dough
1 cup milk
4 Tablespoons butter, cut into chunks
3¼ - 3½ cups all-purpose flour, divided
2¼ teaspoons instant yeast
1 Tablespoon dough enhancer
¼ cup white sugar
½ teaspoon salt
1 egg

Filling
1 cup brown sugar, packed
1½ tablespoons ground cinnamon
½ cup butter, softened

Icing
1½ cups powdered sugar
2 Tablespoons melted butter
½ teaspoon vanilla
1-2 Tablespoons milk

Dough: Place ½ cup milk in a microwave safe bowl. Heat on high for 1 minute. In a tall bowl, place yeast and a pinch of sugar; pour hot milk (but not scalding) and stir with small whisk. Set aside to let proof. In another bowl, combine ½ cup milk with 4 Tablespoons butter; heat to slightly melt butter. Set aside. In the mixing bowl of a Bosch whisk together 2 cups flour, dough enhancer, white sugar, and salt. When milk mixture has cooled to warm (not hot) and yeast mixture has proofed, add them to the flour mixture along with the egg while the beater (paddle attachment) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now.) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350ºF.

When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Spread with icing while still warm. Makes 12 rolls.

No-Bake Peanut Butter Squares

Boy were these good!
adapted from Betty Crocker


2 cups powdered sugar
1 cup butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (36 squares)
½ cup coarsely chopped graham cracker pieces
2 cups semisweet chocolate chips
¼ cup peanut butter

Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.

Mix powdered sugar, butter, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and pieces (mixture will be a little stiff). Press in pan.

Heat chocolate chip and ¼ cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.

Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into 36 (small!) squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.

*If you want to double this, please don't try putting the entire thing into a 9x13 pan. MUCH too thick and rich. Try sharing between a 9x13 and an 8- or 9-inch square pan.

Breaded Zucchini Fingers

Delicious! This is what my dad requested for Father's Day dinner. This is it - he didn't eat anything else.

2 eggs
½ cup dried breadcrumbs
½ cup parmesan cheese
2 teaspoons fresh basil, chopped
½ teaspoon dried oregano
¼ teaspoon garlic powder
1/8 teaspoon salt
4 medium zucchini
non-stick cooking spray
marinara or ranch sauce, for dipping (optional)

Preheat oven to 400ºF.

Prepare baking sheet with heavy spray of non-stick cooking spray, or use a Silpat liner.

Beat eggs in shallow bowl; set aside.

Mix together dry ingredients in another shallow bowl; set aside.

Cut zucchini into fingers (cut zucchini in half width-wise, then cut each half into 4 sticks).

Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.

Place on baking sheet.

Lightly spray tops of zucchini with non-stick spray.

Bake at 400ºF for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.

Serve with marinara or ranch dipping sauce, if desired.

Lemon Pie Poke Cake

Created from recipes on Betty Crocker, Our Best Bites and my imagination. It needs a better name, though, because the cake is MUCH better than the name implies!

Tip: Bake cake/s and assemble with filling the night before, then mix the frosting and decorate the cake a few hours or so before serving.

Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup sour cream
2 tsp vanilla extract (use clear vanilla if you want a pure white cake)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Bake as directed on box.** Cool 5 minutes, while mixing up filling, then poke holes (¼-inch to ½-inch in diameter) almost to bottom of cake every ½-inch or so, wiping handle of poking spoon occasionally to reduce sticking.

Lemon Filling:
1 can (14 ounces) sweetened condensed milk
¾ cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
5 drops yellow food color

In medium bowl, stir together all ingredients. Pour over warm cake; spread evenly over surface, working back and forth to fill holes. Some filling should remain on top of cake. Refrigerate 1 hour. (Double amounts if doing a layer cake - will have some left over. Great to make filled cupcakes with, as seen on Our Best Bites.)

Frosting:
6 Tablespoons flour
1 cup whole milk (can use lower-fat if desired)
1 cup butter
1 cup granulated sugar
2 teaspoons clear vanilla extract
2 teaspoons lemon extract

Whisk together flour and milk. Heat in small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring until it looks like pudding before it's set (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, push it through a mesh strainer (use the whisk to push it through) and then let it cool completely to room temp. Be sure it is completely cool or it will melt the butter and you’ll have runny frosting. In an electric stand mixer, beat the butter and sugar for a minute or two until well combined and fluffy. Use the whisk attachment on your stand mixer. While beating, add in the thickened milk mixture, lemon and the vanilla. Beat on the highest speed you can (without it spitting all over the kitchen) for 7-9 minutes. If needed (if it’s not velvety smooth and fluffy), beat for another few minutes. Store at room temperature until ready to frost cake. (View tutorial on Our Best Bites for great pics.)

Garnish, if desired:
Fresh strawberries
Blueberries

Garnish with fruit as desired. Store loosely covered in refrigerator.

**Can make as a thick 9x13-inch cake, or can make as a double-layer round/square with batter left over for 10 cupcakes! If doing two layers, will have to poke first layer and pour filling over, then spread extra filling on top (may want to double the filling amount depending on your preference) of that layer before placing second layer on top. Poke that layer and then pour filling over top, then refrigerate until ready to make and spread frosting as desired.

Green Chile Chicken Enchiladas

adapted slightly from Kristyn Merkley...
Delicious!

Green Chile Chicken Enchiladas

2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles

1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.

2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.

3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.

4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)

5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)

6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.

7. Bake 20 minutes at 350ºF. Makes 4 servings.

Chicken Tikka Masala

adapted from two recipes (one from Pastor Ryan on PW's site, and one from a book).

Chicken:
1 cup Fagé yogurt
2 Tablespoons lemon juice
2 teaspoons cumin
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons freshly grated ginger
1 1/2 pounds thawed chicken breasts, cut into bite-sized pieces

Combine all ingredients in a gallon-sized Ziploc bag. Seal and knead together in bag. Marinate at least an hour; preferably overnight or all day. After marinating, removed chicken from bag. Grill or broil chicken until cooked through. Try to remove as much marinade as possible before cooking (feel free to give it a QUICK rinse if needed), in order to cook chicken evenly. No need to save marinade.

Sauce:
1 Tablespoon butter
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon sugar
8 ounces tomato sauce
1 cup whipping cream

Melt butter in a large skillet. Add garlic. Cook 1 minute. Add coriander, cumin, paprika, garam masala and salt. Add tomato sauce and cover skillet. Simmer 15 minutes, then add cream and simmer until sauce thickens (about 5 minutes). Add cooked chicken to sauce; simmer an additional 5 minutes. Serve over rice (below).

Rice:
2 cups Basmati rice
4 Tablespoons butter
1 teaspoon salt
1 Tablespoon turmeric
4 cups water
1-2 cups frozen peas

Add all ingredients except peas to a rice cooker, turn on and walk away (or go make your sauce!). When cooked, stir in your frozen peas and re-cover, allowing the hot rice to cook the peas.

Serve with naan bread, if accessible!

Veggie Pasta Salad

3 cups tricolor rotini pasta, cooked, drained and cooled
1 cup shredded Parmesan cheese (NOT the kind in the green can)
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1 cup chopped fresh broccoli
½ cup sliced black olives
½ cup Italian dressing

Combine all ingredients.

Mexican Chopped Salad

Adapted from Kraft's website.

1/3 cup Italian dressing
½ teaspoon ground cumin
2 cans black beans, rinsed
3 large avocados, chopped
3 cups halved cherry tomatoes
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups thawed frozen corn
tortilla chips

Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve with tortilla chips.

Peanut Butter and Jam Bars

Really really good. Adapted slightly from Our Best Bites.

Bars:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoons baking soda
1/2 teaspoon baking powder
1 cup strawberry jam (or your favorite flavor)

Glaze:
1/4 cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons hot water (no more than 2T!)

Preheat oven to 350F.

Cream butter and sugars together until light and fluffy. Add peanut butter and mix just until combined. Add egg and vanilla and mix again. Measure out the 1 1/4 cups flour in a separate bowl. Add small amounts to the peanut butter mixture while mixer is running (about 1/4 cup at a time). When about half of the flour is left, add the baking soda and powder to it. Combine it well, then add to the peanut butter dough and mix until all is incorporated.

Reserve one full cup for the topping. Take remaining dough and press into the bottom of an ungreased 9x13 pan. (Tip: crumble it all across the bottom and then press down with your fingers.)

Bake for 12-15 minutes or until slightly set.

Remove from oven and let cool for 10 minutes. Spread jam over the top evenly.

Take the reserved dough and cover jam layer. (Tip: it's easier to flatten little pieces of dough at a time with your fingers, then place on top of jam. Some of the jam will show through when you're finished, but that's fine.)

Bake at 350F for 14-15 minutes. The top should be set and just barely golden brown. Remove from oven and cool on rack in pan.

When cool, mix up the glaze with wire whisk. Pour over top and spread evenly. Let glaze set for a bit to harden a little, then cut into squares.