Chiles Rellenos Strata

1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)

Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.

This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.

Stacy's Fry Bread and Pizza Dough

Super huge batch: 10-12 people
2 cups warm milk
2/3cup + 2tbsp shortening
10 tbsp sugar
2 tbsp salt
2 cups warm water
2 tbls yeast
12 cups flour

Avg size batch: 8-10 people
1 cup warm milk
1/3 cup + 1 tbsp shortening
5 tbsp sugar
1 tbsp salt
1 cup warm water
1 tbsp yeast
6 cups flour



For Pizza:
For added flavor mix in Mrs. Dash Tomato Basil Garlic.
Pull out (or roll out) desired size. On baking sheet spray with nonstick spray and sprinkle with corn meal. Poke dough with a fork. Bake in preheated oven at 425 for 4-5 min just enough to get the top slightly cooked (this avoids soggy pizza). Then let stand for a few minutes. Next add sauce, sprinkle with garlic salt then add your desired toppings. Bake for an additional 8-10 min.

Chicken Ravioli Stew

From Sister's Cafe










3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!

Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.

*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!

Chicken Tortilla Soup

Saute for 5 min:
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil

Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked

Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans

Bring to boil and simmer 1- 1 1/2 hours.

Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips

White Chicken Chili

I love this recipe. Thank you Sarah for sharing it with me.

2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon

Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.

Chicken Noodle Stir-Fry

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.

Southwest Stew

2 lbs. ground beef

1 1/2 c. diced onion

1 envelope taco seasoning

2 (15oz.) cans diced tomatoes w/ juice

2 (15oz.) cans pinto beans, rinsed and drained

1 (15oz.) can black beans, rinsed and drained

1 c. salsa

2/3 c. water

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. black pepper

salt to taste

In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.

Tater- Tot Casserole

This is one of my family's favorites. We have it at least once a month and the leftovers are really good too. I make this in a large rectangle casserole dish, so that I get leftovers. You can cut the recipe in half if you don't want the leftovers.

2lbs. ground beef
taco seasoning (I don't measure
salt, to taste
pepper, to taste
2 cans cream of mushroom soup
1 can corn or any vegetable
tater-tots
shredded cheddar cheese

Press the ground beef into a large rectangle dish, evenly. Sprinkle on the taco seasoning, enough to somewhat cover the meat(I think the more the better) and the salt & pepper. Spread on the soup, evenly, over the meat. Sprinkle on the corn. Place the tater-tots on top of the corn in rows, to cover the whole thing. Then add a layer of shredded cheese (again, I think the more the better). Cook at 400 for 1 hour, or until the ground beef is done.

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes: "EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)"

Chicken Soft Tacos

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.


Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.


Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,


Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy