Tomato, Black Bean and Corn Salsa

Chicken guacamole taco

This mixture goes great with a lot of foods.  Add it to your chicken tacos, use it for a dip, or top off one your your dishes.

Ingredients:
5 Roma Tomatoes
1/2 Cup Corn
1/2 Can Black beans, rinsed
1 Seeded Jalapenos, diced small
1/2 Small red onion diced small
Juice of 1 lime
2 Table spoons olive oil
Salt and pepper
chopped Cilantro optional

Combine all ingredients and mix well.  Refrigerate for an hour or up to 4 days.  Super refreshing and healthy, great for BBQ's!

Tomato, black bean and corn salsa

Seasoned Pretzels
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Breaded Honey Mustard Chicken

This chicken is full of flavor and super easy to make.

You'll need:
6 Chicken Tenderloins
2 Slices of bacon, cooked and crumbled
1 1/2 cup breadcrumbs, panko style
Garlic Powder
Onion Powder
1/2 cup prepared honey mustard
3 Tbsp melted butter

Directions:
Preheat oven to 425 F degrees.  Cover a baking sheet with foil and spray nonstick.  Place tenderloins on sheet and brush with honey mustard, just the tops.  Mix bacon, breadcrumbs, garlic and onion powder together.  Top with breadcrumb mixture, again just the tops of these. Drizzle with butter. Bake for 20-25 minutes or until cooked through.  Serve with additional honey mustard.  Enjoy!

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Chipotle Chili Chicken Sandwich

 

I wanted to try something different for dinner, but use up what I had in the fridge.  I had leftover Chili spiced chicken that I had baked.

Ingredients:
Chicken cooked and sliced thin at an angle
Lettuce
Red onion
Spicy Chipotle sauce by Taco Bell ($1.50 in the store)
French Bread

Directions:
Assemble in the order you like. 

Enjoy!

I had this with potato salad and baked beans.  Nice simple dinner.
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Spanish Chicken Pasta

Ingredients: 
1 6-8oz bag of precooked chicken breast strips
4 oz cream cheese
1 Cup Chicken Broth
1 Tbsp Flour
1/3 of a Red Pepper cut into strips
1 Garlic clove, diced
2 Tbsp Olive Oil
1/3 Cup of Salsa
1 Tsp of Paprika
7 Oz of cooked spaghetti noodles

Directions: 
Saute Garlic and Red Pepper strips in 1 Tbsp of Olive Oil for 1 minute.  Add Chicken, and cook for 2 minutes.  Empty this mixture into a bowl, and use this same pan for 1 tbsp oil and 1 tbsp of flour.  Stir till the flour is absorbed and whisk in chicken broth slowly, watching for lumps.  Add paprika.  Stir until bubbling, then add Chicken mixture and cover.  Cook for 5 Minutes.  Add Cream Cheese and salsa and stir.  Cook 1 more minute, then serve over spaghetti noodles. Add some fresh pepper and chives.  Very Tasty!

I hope you'll give this a try. 

I had a very great weekend, filled with cakes and pies.

And water!

Boy did she have fun! 

 Someone made this whale...a very nice job!

A metal dinosaur....that she wasn't allowed to touch.  I told her he could bite.

Please stop by and leave me a comment!  How was your weekend?





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Boneless Buffalo Chicken

 
Ingredients:
2 Boneless Chicken Breasts ( I just cut mine off the bone because they were .99cents a lb.)
 Flour, enough to coat chicken
2 Tbsp. Crisco
3 Tbsp. Margarine
  
Sauce:
8 Tbsp. Lousiana Hot sauce
8 Tbsp. Margarine
1 1/2 Tbsp. White Vinegar
1 Clove Garlic, Diced
1/2 Tsp. Worcestershire sauce

Directions:
Dice up Chicken into bite size cubes.  In a ziploc baggie, toss Flour in with chicken and coat.
Heat crisco and butter.  Add chicken and cook until done, turning pieces over halfway through.  In the meantime, saute garlic with the butter, then add the rest of the ingredients. Simmer for about 5 minutes.  Pour over chicken.  For added flavor, toss some crumbled bleu cheese over hot chicken and serve with ranch dressing.

 This recipe came to me in a pinch.  I didn't have any buffalo sauce of which I usually buy the .99 kind.  I also didn't have oil, so I went with criso and butter. This chicken is delicious, and I wish I had some waiting for me now.  Instead, I need to go start on our dinner now...


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Roasted Whole Chicken with Lemon and Herbs

 All you need is a Whole Chicken, Olive Oil, Lemon Juice, and Famous Dave's Chicken and Pork Seasoning, or your favorite blend.

Rinse Chicken and pat dry. Mix and Spread the mixture above, over all of the surface. You can marinate it for a couple hours, but I didn't have the time and mine turned out sooo tender.

Oven to 450F degrees.  Roast for 20 minutes.  Do not put on foil.  You won't need it.  This high temperature seals in the juices. Then turn it to 375F degrees for 40 Minutes to an hour.  My chicken was about 3.5lbs. To test for doneness you can put in a thermometer or pull on a leg an see if it easily pulls away.  I did not stuff my chicken so, if you do, please do not follow the cooking times, as it will take your bird longer.

Most assuredly an awesome chicken dinner.  We ate the chicken breast, and it was fork tender.  Enjoy!

Pacing...where's my chicken!

Roasted Carrots


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Creamy Chicken Vegetable Pasta

Ingredients:
8 Oz cooked pasta
Frozen vegetables of your choice (I used corn, broccoli, and carrots)
2 Chicken breast cooked and sliced
4oz cream cheese, cubed
2Tbsp Butter
2Tbsp Flour
1 Cup of Milk
Salt/ Pepper

Directions:
Once you have all of the above ingredients, start your sauce.  
Melt butter in a pan, then add flour and stir.  Slowing add in milk, whisking as you pour.  You want to make sure there are no lumps of flour. Cook for about 2 minutes or until bubbly, then add cream cheese.   Melt into the sauce.  Add to your pasta, chicken and veggies.  Salt and pepper to taste, and Viola! Dinner is served!

 Happy Memorial Day everyone!! 

Flower hair clip tutorial  

Sewright Blog by Ruth Yoder

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Chicken Enchiladas Verdes

 These are soo good! Walmart had the Elpaso Green Chili sauce for $1.00 so I put this together.
 Try them if you can!  

Ingredients:
2 Chicken Breasts Cooked and diced small
1/2 Orange pepper, diced
1/2 Onion, diced
4oz or 1/2 brick of cream cheese softened
2 Tbsp. or more of Taco Seasoning
1 Can Green Enchilada Sauce
1 1/2 Cups of Mozzarella Cheese
7 Corn tortillas
 Green onions for garnish

Inside mixture for Enchiladas Verdes

Directions:
 Saute' the pepper and onion in a pan in olive oil until softened. In a bowl, add your cream cheese, onion and pepper.  Mix. 

Then add your chicken, taco seasoning, Mozzarella Cheese and a 1/3 of the can of green enchilada sauce and mix some more.

Heat your corn tortillas, and add filling.  Roll, and put in a sprayed non stick pyrex pan seam side down. 

Pour the rest of the green sauce on top and add more cheese.

Cover with foil and bake at 350 F for 30-35 Minutes. 

Add some green onions for garnish. Serve. Yum!

 Do you have your own recipe for this?  What do you do different?

Easy Chocolate Cake From Scratch



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Bourbon Chicken

Ingredients:

• 1 1/2 pounds chicken breast
• 2 tablespoons olive oil
• 1/4 cup light soy sauce
• 2 tablespoons red rice vinegar or red wine vinegar
• 2 tablespoons good bourbon whiskey
• 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
• 1 green onion, washed and cut into thirds
• 2 slices ginger
• 2 cloves garlic, crushed

Directions: 
Place the chicken in a shallow 9 X 13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. Turn the chicken occasionally to make sure they are entirely coated in the marinade.

Preheat the oven to 350 degrees . Bake the chicken, uncovered, with the marinade, for 25-35 minutes, basting occasionally.

Dice the chicken and serve over hot rice or noodles. And some sliced green onion. Serve hot.


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Cauliflower Pea Soup with Chicken Quesadilla

Chicken Quesadilla

 

 

 

Hunger is a good time to come up with something good. I made this for lunch today.

Ingredients:
Chicken Strips
Green pepper, diced
Mozzarella Cheese
Corn tortillas, warmed
Olive Oil

Directions:
Put first three ingredients onto one side of tortilla and fold over.  Heat olive oil in pan.  Place Quesadilla into pan and brown on both sides. Serve with sour cream.  EAT!

Cauliflower Pea Soup

Ingredients:
1 cup frozen cauliflower, thawed
2 Cups frozen peas, thawed
2 1/2 Cups of Milk
1 clove garlic, minced
1 Tbsp. Onion, diced
1 Small diced potato, cooked
Grated Parmesan Cheese
2 Chicken bouillon cubes
1/3 Cup Shredded Mozzarella Cheese

Puree Cauliflower, Peas, and a 1/2 Cup Milk in blender.  Saute garlic and onion for 1 minute.  Pour into Saucepan and add 2 Cups of Milk, puree mixture, diced potato, cheese and bouillon cubes.  Simmer for 10 Minutes.  Add Mozzarella cheese. Serve.

Hope you enjoy it!

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Texas Pete BBQ Pasta

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Blog by Ruth Yoder

As promised, here is a recipe to use up the leftover BBQ chicken from your crockpot.  I hope everyone is doing well.

Ingredients:
8oz tubular pasta cooked, drain, do not rinse.
2 tbsp butter
1 cup shredded cheddar cheese
1/2 cup sour cream
1 tsp crushed red pepper
3 tbsp BBQ sauce ( I used the Famous Dave's again)
1 cup of BBQ chicken, diced

Directions:
Combine all ingredients over medium heat, serve.

Texas Pete BBQ Pulled Chicken - For the Crockpot

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Blog by Ruth Yoder

Ingredients:

4 bone in chicken thighs and 2 legs

1 8oz can mexican tomato sauce

2 tbsp honey

3 tbsp cider vinegar

1 tbsp worcestershire sauce

3 dashes liquid smoke

5 dashes Tabasco sauce 

1 tsp crushed red pepper

1/2 teaspoon salt

1 clove minced garlic

2 tbsp BBQ sauce -I like Famous Dave's Devil's Spit

Mix all ingredients and put in your crockpot on low for 4 1/2 hours, then take the soft chicken right off the bone.

Toast some buns and add this with more BBQ sauce, red onion and sour cream for some pulled Chicken sandwiches.  Delish!

Tomorrow, I'll give you another recipe to use up your leftovers. 

Buffalo Chicken Salad

Toss some wing sauce on the chicken, add some cold corn, and salad in a bag ($1.25 @ Target!!)

Now for some mozzarella

Add you have to have Ranch dressing!

Ahh....Very good sauce