I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Whisk
together the honey, zest and lemon juice. Reserve a few tablespoons in a
separate bowl.
Place the
chicken and marinade in a dish and cover. Refrigerate for 1-6 hours.
Heat the
grill to medium high heat and add the chicken. Cook for 4-6 minutes and
flip. Baste with extra marinade and cook an additional 4-6 minutes
depending on thickness. Remove from the grill and tent with foil for 3-5
minutes to allow juices to redistribute.
Combine chicken, broccoli, cream soup, sour cream and pepper (to taste) in a
bowl. Add in 1 cup cheddar cheese. Pour into a 2 qt baking dish. Top with
remaining cheese. In a bowl combine butter and and bread crumbs. Sprinkle over
casserole. Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.
White Chicken Enchilada Casserole Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and
cheeses together. Spray a 9×13″
baking pan with non-stick cooking spray. Place chips in the bottom of the baking
pan and pour chicken mixture over chips. Top with grated cheese and bake for 30
minutes or until hot and bubbly. Serve with your favorite toppings (lettuce,
tomato, salsa, avocado, hot sauce, etc).
Blueberry
Mango Quinoa Salad with Lemon Basil Dressing Recipe
Serves about 2
For the quinoa 1/2 cup quinoa
1 cup water
For the fruits and veggies ½ cup fresh
blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing 1½ tablespoons
extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a
medium skillet and bring to a boil. Then reduce heat, and simmer covered for
about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the
quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine
the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing
ingredients, except the chopped basil. Refrigerate till you are ready to serve.
Chop and add the basil to the dressing just before serving. If you add it
earlier, it will go black.
Add half the dressing to the quinoa
and mix gently.
Assemble the salad just before
serving – toss the quinoa, fruits and cucumbers together. Serve other half of
the dressing on the side. Serve immediately.
Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
Directions:
Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans,
taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the
bottom of the pan. Spread half of the chicken mixture over the tortillas.
Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.
8 cups(Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon(heaping) Baking Powder
1 teaspoon(scant) Baking Soda
1 Tablespoon(heaping) Salt
Plenty Of Melted Butter
2 cupsSugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bagPowdered Sugar
2 teaspoonsMaple Flavoring
½ cupsMilk
¼ cupsMelted Butter
¼ cupsBrewed Coffee
⅛ teaspoonsSalt
Preparation Instructions
For the dough, heat the milk, vegetable oil, and sugar in a
medium saucepan over medium heat to just below a boil. Set aside and
cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1
minute.
Add 8 cups of the flour. Stir until just combined, then cover with a
clean kitchen towel, and set aside in a relatively warm place for 1
hour. After 1 hour, remove the towel and add the baking powder, baking
soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
Use the dough right away, or place in a mixing bowl and refrigerate for
up to 3 days, punching down the dough if it rises to the top of the
bowl. (Note: dough is easier to work with if it’s been chilled for at
least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a
floured baking surface, roll the dough into a large rectangle, about 30 x
10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over
the surface of the dough. Use your fingers to spread the butter evenly.
Generously sprinkle half of the ground cinnamon and 1 cup of the sugar
over the butter. Don’t be afraid to drizzle on more butter or more
sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle
tightly towards you. Use both hands and work slowly, being careful to
keep the roll tight. Don’t worry if the filling oozes as you work; that
just means the rolls are going to be divine. When you reach the end,
pinch the seam together and flip the roll so that the seam is face down.
When you’re finished, you’ll wind up with one long buttery, cinnamony,
sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make
1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple
of teaspoons of melted butter into disposable foil cake pans and swirl
to coat. Place the sliced rolls in the pans, being careful not to
overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the
dough and more pans. Preheat the oven to 375°F. Cover all the pans with a
kitchen towel and set aside to rise on the countertop for at least 20
minutes before baking. Remove the towel and bake for 15 to 18 minutes,
until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl,
whisk together the powdered sugar, milk, butter, coffee, and salt.
Splash in the maple flavoring. Whisk until very smooth. Taste and add in
more maple, sugar, butter, or other ingredients as needed until the
icing reaches the desired consistency. The icing should be somewhat
thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be
sure to get it all around the edges and over the top. As they sit, the
rolls will absorb some of the icing’s moisture and flavor. They only get
better with time… not that they last for more than a few seconds. Make
them for a friend today! It’ll seal the relationship for life. I
promise.