Salsa Verde Chicken Casserole Recipe

Salsa Verde Chicken Casserole Recipe

Ingredients:

• 2 C. shredded rotisserie chicken
• 1 C. (8 oz.) sour cream
• 1-1/2 C. salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 C. chopped tomatoes
• 1/4 C. minced fresh cilantro
• 2 C. (8 oz.) shredded Monterey Jack cheese
• Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
   

Directions:

1.  Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
3.  Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

*From Taste of Home

Homemade Bread

Homemade Bread

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 2-1/4 C. warm water (110° to 115°)
• 3 Tbls. sugar
• 1 Tbls. salt
• 2 Tbls. canola oil
• 6-1/4 to 6-3/4 C. all-purpose flour 

Directions:

1.  In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth.
3. Stir in enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
6. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans.
7. Cover and let rise until doubled, about 30-45 minutes.
8. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. 

Mushroom and Spinach Herbed Chicken

Mushroom and Spinach Herbed Chicken

Ingredients:

• 2 packages of thin chicken breasts, approx 2lbs
• 6-7 slices of thin prosciutto
• Small bag of fresh spinach
• 8 oz can of sliced mushrooms (I didn't use the whole can)
• 1 envelope Lipton Recipe Secret's Savory Herb and Garlic (hard to find, was able to get mine at Walmart)
• 1/2 C Moscato wine (anything sweet and white will do)
• 1/4 C Olive oil
• 8 oz shredded mozzarella

Directions:

1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with olive oil.
2. Layer uncooked chicken in two layers in pan, layer prosciutto ontop.
3. Spread spinach across prosciutto, sprinkle with a little kosher salt and coarse black pepper.
4. Top with mushrooms.
5. Whisk together olive oil, wine and savory herb envelope, pour evenly into 13 x 9 dish.
6. Cover pan, loosely with foil and bake for 25-30 minutes.
7. Top with cheese and bake for 5 minutes more.

*Adapted from Cheryl's Fancy Pants Chicken

Molten Lava Cakes

Molten Lava Cakes

Ingredients:

•  1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
• 1/2 C. butter
• 1 C. powdered sugar
• 2 whole eggs
• 2  egg yolks
• 6 Tbsp.  flour

Directions:

1. Heat oven to 425°F. Butter 4 small ramekins; place on baking sheet.
2. Microwave chocolate and butter in large bowl for 1 min. or until butter is melted; whisk until chocolate is completely melted.
3. Stir in sugar.
4. Add whole eggs and egg yolks; mix well.
5. Stir in flour.
6. Spoon into prepared cups evenly and bake for 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min.
7. Carefully run small spatula around cakes to loosen; invert into dessert plates. 
8. Dust with powder sugar and serve immediately with cool whip or ice cream.

Quinoa and Fresh Veggies

Quinoa and Fresh Veggies

So the original recipe called for plain penne pasta but I threw in quinoa pasta instead, as a healthier alternative, still came out great. Enjoy!

Ingredients:

• 8oz uncooked penne pasta (Try Ancient Harvest Quinoa Pasta)
• 1 C sliced carrots
• 1 Tbls olive oil
• 1/2 tsp. minced garlic
• 1 C fresh broccoli florets
• 1 C sliced yellow squash
• 1 C green bell pepper, chopped
• 1 Tbls fresh basil, chopped or 1 tsp dried
• 1 tsp. fresh minced thyme or 1/4 tsp dried
• 1 tsp. fresh minced oregano or 1/4 tsp dried
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 c. chopped tomatoes
• 5-6 Tbls grated Parmesan cheese

Directions:

• Cook pasta according to directions, drain and set aside.
• While cooking pasta, heat oil in large skillet, saute carrots until crisp/tender, add garlic and saute for 1-2 minutes more.
• Stir in broccoli, tomatoes, squash, green pepper and seasonings. Reduce heat and simmer 10 minutes covered, or until vegetables are tender.
• Stir in pasta and sprinkle with cheese.

Summer Mojito

Summer Mojitos

Ingredients:

• 10 mint leaves
• 4 lime slices
• 2 Tbls. sugar
• Ice
• 1 1/2 oz. white rum
• Sparkling Water

Directions:

1. Place mint leaves and one lime slice in tall glass, crush with spoon.
2. Add two more lime slices and 2 Tbls. sugar, crush with spoon again.
3. Add ice to top of glass, add white rum and top with sparkling water to top of glass.
4. Mix ingredients until sugar has combined and garnish with lime slice.

Quinoa Chicken Chili

Ingredients:

• 1 C. quinoa, rinsed
• 28 oz can of diced fire roasted tomatoes
• 14 oz can diced tomatoes with green chilies
• (2) 16 oz cans of black beans, rinsed, drained
• 15 oz can of corn, drained
• 3 C. chicken stock
• 2 large chicken breasts
• 1 tsp garlic powder
• 2 tsp cumin
• 1 tsp crushed red pepper
• 2 tsp chili powder

Directions:

1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. As long as the chicken is cooked – it’s done!
2. Shred chicken breasts in crock pot with two forks. Gently mix ingredients.
3. Spoon into bowl, top with cheese, sour cream, avocados.
4. Serve with cornbread and/or tortillas.

Italian Cream Cake

 

Cake Ingredients:

• 1/2 C. shortening, room temperature
• 1 stick butter, room temperature
• 2 C. sugar
• 5 eggs, separated, room temperature
• 2 C. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 C. buttermilk, room temperature
• 2 C. shredded coconut
• 1 C. pecans toasted and finely chopped
• 1 tsp. vanilla extract

Frosting Ingredients:

• 12 oz. cream cheese, at room temperature
• 6 Tbls. butter, softened at room temperature
• 1 1/2 tsp. vanilla
• 1 1/2 (24-oz) boxs powdered sugar, sifted
• 1 1/8 C. pecans toasted and finely chopped

Directions:

1. Preheat the oven to 325 degrees and grease 3 (9-inch) cake pans.  Line bottom of pans with parchment paper.
2. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition.
3. Sift the flour, baking soda and salt together onto a sheet of parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
4. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter.
5. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake.
6. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake. 
7. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.
8. When the cakes are completely cool, frost between layers, sides and on top. 

Optional: You may toast coconut and sprinkle on top of finished cake or decorate with whole pecans for decoration.