Spinach salad with Teriyaki Bowties

Oh my goodness. This salad is scrum-didily-dumpcious! I may or may not have have halved the recipe (which still makes a ton), and then ate the whole thing by myself in two days! Klay hates any cold pasta salad so he didn't didn't like it. But if you're into that kind of thing, you must try this.  

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins (I left this out)
1 Red Pepper, chopped
1 can Water Chestnuts (I didn't have any so I left this out too)
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Parsley (optional)
1/4 cup Sesame Seeds, toasted (optional)
2 cups torn cooked Chicken (optional)

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. (I was too hungry so mine only sat in the fridge for about 15 min!) Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it's just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This really is like PARTY size. I mean, ward party or Johnson family party size. If I was going to take it to an all girl's lunch I would probably still half it! Well, maybe not because then I could eat the other half myself again!

Recipe from The Sisters Cafe.

Divine Breadsticks

Also from Mel's Kitchen Cafe. Easy and delicious with just a little planning ahead.

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water

1 tablespoon instant yeast

2 tablespoons sugar

3 ½ cups flour (Mel says - I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)

½ teaspoon salt

3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

A spin on tacos

 I love tacos. They are fast and easy so we eat them a lot. Since we eat them so much, I have a few minor variations we use.

1 lb hamburger
1 can of refried beans or 1 can of any kind of beans, rinsed (we love each for it's own reasons so we switch it up)
1 8 oz can of tomato sauce
taco seasoning

Prepare meat as usual but when you add taco seasoning add the beans and tomato sauce. (I don't think I use the whole can of sauce. Maybe 3/4 the can? Just add until you get the consistency you like.) It makes it more of a burrito-taco than just plain hamburger. Squeeze a lime on it and top with cilantro if you want a gourmet taco! (We all know my love of cilantro) So this isn't a special recipe, just a new idea on an old meal!

Chicken Taco Soup

Uh yeah, I like cheese. A lot.

Ingredients

• 1 onion, chopped (or onion flakes, gives flavor without the big chunks)
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) chicken broth (original recipe called for beer, I guess you can try that if you want...)
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

 -A bunch of the reviews said to add chili powder and Cumin so I threw a little of both in.
-I didn't have time to put it in the crock pot so I boiled the chicken, shredded it, and then heated everything on the stove. It was still amazing.
-I added cilantro on mine and it was DELISH!

Cowboy Caviar (aka: The most delicious salsa you'll ever eat!)

Picture from google images

Camille brought this to a party and EVERYONE wanted the recipe because it was so delicious! (So thank you Camille!)

2 Tbs red wine vinegar
1/2 tsp olive oil (I did a little more)
1 clove minced garlic (Camille uses the garlic stuff out of a jar and I used garlic powder, whatever garlic-y stuff you have will do)
salt and pepper to taste
1 large avocado
1 can black beans (drained and rinsed)
1 can corn (drained and rinsed)
2/3 c. green onion (some pictures on google images had red onions, I'm sure either would be good)
2/3 c. cilantro
1/2 lb tomatoes

Cut up all ingredients and stir in a bowl. Let sit for a few hours to blend flavors and serve with tortilla chips. Then try not to eat that whole bowl in one sitting by yourself!

Easy-peasy and oh so delicious!

* I didn't really measure too much but next time I'll do more tomatoes and less avocados (Klay doesn't like them or I would do twice as many). Add more of what you like and less of what you don't, it will still be like heaven in your mouth. 
* I couldn't stop eating it right after I made it and it was great fresh but was definitely better today after all the flavors had meshed together over night. Camille said she usually lets it sit for a few hours before eating. (If you can wait that long!)
* It makes a lot! I took half to my friend because I knew the avocados would go brown before we could eat it all.
* It did taste better today but looked really gross with all the brown avocados. Next time I'm going to leave them out and add them right before I eat it so they are nice and fresh.

Pumpkin Chocolate Chip Cookies

I just accidentally posted a personal post to this blog. Once I deleted it the new post title was still showing up on the sidebar. Luckily, I made some delicious cookies last night so I have a recipe to cover up my mistake!

The plate I'm talking to my visiting teaching lady and I was too lazy to take the saran wrap off for the pic!

1 c pumpkin
3/4 c sugar
1/2 c oil
1 egg
2 c flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 c chocolate chips
1 tsp vanilla

Dissolve baking soda in milk, set aside. In large bowl add pumpkin, sugar, oil, and egg. Stir. Add flour, baking powder, cinnamon, salt, and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet and bake at 375 degrees for 10-12 min.

Beware: they are so yummy that I've been eating them for breakfast. Nice and healthy!

Chocolate Peanut Butter No Bake Cookies

I love no bake cookies but don't love coconut so I found this recipe with out it. So easy and turned out delicious!

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 90 seconds then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Creamy Chicken Burritoes

I always like when Stevie includes a picture of her recipe, so here you go.

3-4 chicken breasts (not completely sure how much, got this recipe by word of mouth from my sis-in-law)
1 c. slasa
1 pkg cream cheese

Put chicken and salsa in crock pot on low for 3 hours. (I actually use tenderloins so you may have to go longer if you use full breasts. Just cook til it's done!) Shred chicken. Cut cream cheese into small chunks and add. Wait about a half hour and stir. Cream cheese should melt right in to make a creamy sauce. Serve on tortilla shells with cheese, lettuce, tomatoes... whatever you like. YUM YUM YUM!!! We always double it so we can have LOTS of left overs! 

Banana Bread

This is a fool-proof recipe. It turns out so yummy every single time! I just threw some in the oven so I figured I would post the recipe while it's baking.

1/2 c. margarine
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/2 c. chopped nuts (optional, I leave them out)

Cream margarine and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add. Add nuts. Bake in a well-greased 8x4x3 inch loaf pan for 1 hour at 350 degrees. Makes one loaf.

Easy Chicken with Basil Cream Sauce

Makes 6-8 servings.

1 pkg bowtie pasta
1 Tbs butter or margarine
1 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 tsp garlic salt
1 c. milk
1/2 pkg (4 oz) cream cheese, cubed
1/2 tsp dried basil leaves
1/2 c. grated parmesan

Cook noodles according to package. In large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Remove from heat, stir in parmesan cheese. Toss hot noodles and sauce; serve immediately.

Noticing a trend?... All of mine are fast and easy! :)

Crock Pot Roast with Perfect Gravy

2 cans cream of mushroom soup
1 pkg dry onion soup mix (I just use onion flakes)
1/2 c. water (optional, I don't add this or it's too runny)
5 lb. roast

Mix soup, onion soup mix and water in crock-pot. Add meat and coat with soup mixture. Cook on low 8-9 hours (or high 3-4 hours). When it's done, take it out and strain the gravy into a serving bowl. It really is SO good and easy!

Easy Lasagna

Bottle of Ragu or Prego spaghetti sauce
1 lb browned hamburger
1 c sour cream
1 c cottage cheese
Lasagna noodles (or any kind of noodle!)

Mix together all ingredients. I usually only use about 3/4 the jar of spaghetti sauce or it gets kind of runny. Cook half package of lasagna noodles according to package directions. Layer noodles, hamburger sauce mixture, cheese. Repeat 3 times. Bake at 350 degrees for 30 minutes.

Klay HATES sour cream and cottage cheese and loves this lasagna! I've tried using different types of noodles besides lasagna for more of a pasta bake and it was delicious and a nice change.

Marinated Chicken

PERFECT for summertime! We use this on our homemade Cafe Rio salads too. YUM!

Combine in large bowl (this is A LOT, I usually half it):
2 cans lemon-lime soda
1 1/2 c. soy sauce
1 1/2 c. vegetable oil
1/2 tsp garlic powder

Pour marinade over raw chicken. Allow to marinate for at least 2 hours at room temperature or up to 12 hours in the refrigerator. Cook on grill.

*Make LOTS, it's excellent left over!

Cafe Rio Creamy Tomatillo Dressing

To go along with the Cafe Rio rice and beans, this is THE BEST dressing ever!

4 tomatillos, husked
1 pkg. dry ranch dressing (3 Tbs, but I do less)
Juice from half a lime (I do more)
Handful of fresh cilantro
1 tsp. salt
1 jalapeno pepper with seeds (I usually only do a few seeds)
1 c. mayo

Boil tomatillos for 5 minutes to soften. Peel. Add all ingredients in blender and blend. Enjoy!

*The only bad thing is that this dressing doesn't save very well. The cilantro starts to overpower within about a day or so. But maybe I just add too much...

Fresh Chicken Burritos

2 plum tomatoes, cored
8 oz boneless, skinless chicken breast
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeno, seeded and minced
2 tsp lime juice, plus lime wedges for garnish
2 tsp chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8-10 min. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.

2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 tsp oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is no longer pink in the middle, 3-5 min. Transfer to a plate.

3. Reduce heat to medium and add the remaining 1 tsp oil. Add onion and cook, stirring, until softened, about 2 min. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1-2 min. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

*** Things I changed...
-Used roma tomatoes, so they didn't cook up very well in the very beginning. Still turned out yummy.
-Added more cilantro than that, then topped with more when I put my burrito together. I love it!
-When I make it again I'll definitely double it because it was just the right amount for our little family but I'm still craving it so I wish I had left overs!

Southwestern Chicken and Rice

4 chicken breast halves
1 c. salsa
Taco seasoning
2 c. water
2 c. minute rice
Cheese (and a lot of it!) :)

Cut chicken into bite size pieces. Combine chicken, salsa, water, and taco seasoning in large skillet and bring to a boil. Boil for 10 minutes. Add rice, remove from heat and cover; let sit for 5 minutes. Top with cheese and cover to let cheese melt. I love mine topped with sour cream.

Easy Paremasn Garlic Chicken

1/2 c. Grated parmesan
1 Envelope Italian seasoning
1/2 tsp. garlic powder
6 Chicken breast halves

Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Bake at 400 for 20-25 minutes.