:: sinfully good soup ::

Baked Potato Soup (yeilds 10 cups)

from the kitchen of Diana Bonilla

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream

Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Peel potatoes and cut in bite-size pieces.

Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese.

*Tips:
If you’re in a hurry, you can peel and dice the potatoes and boil them until they’re done. Drain before adding to soup. I also add a little more cheese and sour cream than it calls for.
You can also use a cup or two of half and half or cream to make it really creamy. ENJOY!!!

:: The BEST Caesar Salad ::

Creamy Caesar Salad

6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced (tastes great without these too!)
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

1/4 cup olive oil
4 cups day-old bread, cubed

1 head romaine lettuce, torn into bite-size pieces

*Read the entire instructions below before beginning (I didn't the first time I made this and really messed up!)

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes. ENJOY!!!

:: the BEST cake I have ever made! ::

image via stephmodo

Coconut Layer Cake with Lemon Curd & Cream Cheese Frosting
from the kitchen of Stephmodo

Cake:
3 egg whites + 2 whole eggs
1/2 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
1 cup unsweetened coconut milk
---
2 cups sweetened flaked coconut
2/3 cup lemon curd (homemade is BEST!)

Cream Cheese Frosting:
Using a mixer, beat the following ingredients together until light and fluffy:

1 lb. cream cheese, softened
2 sticks unsalted butter, at room temperature
2 teaspoons pure vanilla extract
zest of one lemon
5 cups powdered sugar

1. Preheat oven to 350 degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle and sides.

2. Put the egg whites, whole eggs, 1/2 cup milk and vanilla in a bowl. Whisk to mix thoroughly and then set aside.

3. In a large mixer bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients for about 20 seconds to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter evenly amongst the pans.

5. Bake for 30 minutes. Allow cakes to cool in their pans for 15 minutes. Then, turn the cakes out and place on a wire rack to cool.

6. To assemble the cake, place one layer, flat side up (bottom of cake) on a cake platter. Tuck pieces of parchment paper under the cake to protect the platter from frosting splatter. Cover the cake with 1/3 cup lemon curd. Cover the lemon curd with approximately one cup of frosting; spread evenly before sprinkling with some coconut. Repeat with each layer.

7. Garnish top and sides with remaining sweetened coconut. Chill cake for about 30 minutes just to set the frosting (you don't want to dry it out). Enjoy!!!

:: Whole Grain Apple Waffles ::

Whole Grain Apple Waffles (adapted from the Whole Foods recipe)
from Christine's kitchen

Dry ingredients:
1/4 cup cornmeal
1/4 cup oatmeal
1/2 cup whole wheat flour and ground flax seed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt

Wet ingredients:
1/2 cup non fat plain yogurt (or could use any yogurt you have on hand)
2 eggs
2 tablespoons milk (could use water)
1 tablespoon Canola Oil
1 teaspoon vanilla extract
1 cup diced red apple

Preheat waffle iron.

In a large bowl, combine cornmeal, oatmeal, whole wheat flour/flax seed, baking powder, baking soda and sea salt. In a separate bowl, whisk together yogurt, eggs, water, oil and vanilla. Add to dry ingredients. Stir in apples.

Use 1/3 cup batter for each waffle. If necessary, thin batter with a little more milk.

:: Yet another D-E-L-I-C-I-O-U-S salsa recipe ::

Corn and Black Bean Salsa

from Christine's kitchen

2 15 oz. can black beans, rinsed and drained

2 cans whole kernel corn, drained (could also use frozen or grilled corn)

4 avocados, diced
4 medium tomatoes, chopped

1 bunch chopped fresh cilantro

1/2 c. diced red onion

Dressing:

1/2 c. vegetable oil

4 limes juiced...put some over the avocados

1 t. salt

4 T. sugar

Tortilla chips for dipping (I love to use the Tostito Lime chips!)

Combine all ingredients except avocado and chips. Cover and chill for at least two hours. Add avocado just before serving. Serve with chips. ENJOY!!!

:: Cheese Dish ::

This recipe is a traditional Christmas morning dish at the Weeks' house, served along side homemade cinnamon rolls, sausage links, and juice. I love to make this for brunches and bridal/baby showers or a large breakfast gathering. It is easy to make ahead and then just warm up in the oven...and who doesn't love cheese?

Cheese Dish
from the kitchen of Jo Weeks

2 -4.5 oz. can Chopped Green Chilies
2 lb. grated Monterrey & Cheddar cheese (I use the big shredded bag of Mexican blend cheese from Costco)
3/4 of a can of Carnation's evaporated milk
4 eggs, separated into whites and yolks
1 T. flour
salt & pepper to taste


Grease 9"x13" pan (preferably glass pan) and spread cheese on bottom. Separate the egg whites and yolks. Lightly stir the egg yolks and add about 1/2 t. salt, 1/4 t. pepper, 1 T. flour, and the evaporated milk. Whip your egg whites until soft peaks would form. Fold the egg whites into the egg yolk mixture until they are combined. And then add the green chilies. Spread the egg mixture over the cheese evenly. Bake at 325 ° for 50 minutes to an hour (until cheese is golden on top). I like to serve this dish with a little bowl of the green chilies on the side for people like me to put on the top. ENJOY!!!

:: it's the time of year again...Zucchini Bread makin' time that is ::

Zucchini Bread

Ingredients:

3 eggs

2 c. sugar

2 c. grated zucchini (instructions say to peel it...I never do)

3 t. vanilla

1 c. oil (could substitute half the oil for applesauce to make it healthier)

3 c. sifted flour

1 t. baking soda

1/4 t. baking powder

1 t. salt

3 t. cinnamon

1/2 c. chopped nuts (optional)

Directions:

Beat eggs until light and foamy. Add oil, sugar, zucchini, and vanilla. In a separate bowl mix all the dry ingredients and add slowly to the wet ingredients. If you are using nuts add them now. Divide into two greased 9X5X2 loaf pans (for me that equals about 3 c. of the batter to each pan.) Bake @ 325 degrees for one hour (make sure to take it out as soon as bread is done and let it cool on a rack so that it is super moist.) ENJOY!!!

:: who stole the cookie from the cookie jar? ::

I just ordered this vintage cookie jar from Etsy today. =) I have never had a cookie jar so I thought it was about time to get one...much more appealing than plastic bags! I can't wait to make a batch of delicious Pudding Chip Cookies (that my friend, Chantille is famous for) once it arrives.

Pudding Chip Cookies
from the kitchen of Chantille Jarrard

2 & 1/2 c. flour
1 t. baking soda
1 c. butter
1/2 c. sugar
3/4 c. brown sugar
1 small package instant chocolate pudding (could also use vanilla pudding)
1 t. vanilla
2 eggs
2 c. white chocolate chips (could also use semi sweet chocolate chips)

Soften butter at room temperature, mix with both sugars and pudding. Add eggs and vanilla and mix again. Then add remaining ingredients and bake @ 350 degrees for 8-10 minutes. ENJOY!!!

:: 4th of July ::

*click image to see larger

One of our families' favorite holidays is the 4Th of July. What is there not to love? There is always plenty of family & friends (Jude & Eliza), delicious food, fun games, incredible fireworks and fun smaller fireworks, and of course the reason we celebrate...our independence. Our family has had the tradition of spending the 4Th of July at Tom and Sandy's house...and each year they deliver another memorable occasion! Luckily for us, Tom has mastered the art of smoking BBQ ribs and we contributed this pasta salad and smoothies (I learned how to make these as a waitress at Los Hermanos)...I'll share my version of this super easy recipe below. =) We had a blast playing a competitive game of Frisbee golf (a first for me...but not the last)...even little Tate joined in the game! Some of us need a little practice before next time, but we had plenty of good laughs due to our poor Frisbee skills so I think it was a good trade off...don't you think mom? I had to go in to tend to the baby while the others worked up a sweat playing ultimate Frisbee, and then it was time for root beer floats and fireworks...the best part! The kids got fun goodies from Grandmama and Grandpapa: glow sticks, bubbles, and little popping fireworks that they could do themselves. Despite Lagoon canceling their usual fireworks show, we really loved watching the city fireworks just as much! As I was getting all romantic (as I do with fireworks), Andy turned into a kid again tickling all of us with grass in our ears...and yes it was still funny after the 12Th time. ;) The drive home was fun too as we were able to see straggler fireworks along the way! Thanks again, Tom and Sandy for an AMAZING time!!!

Purple Smoothies -about 2 servings

about 1/2 c. crushed ice
about 1 c. sprite
2-3 scoops vanilla ice cream
about 1/2 c. (or more) frozen strawberries
about 1/2 c. (or more) frozen blackberries
(I was able to find a frozen bag mix of the two of these fruits on sale at Kholers)
top them off with whipping cream...preferably non-dairy

Put all ingredients in blender and blend until smooth! Add ice or ice cream if it is too thin and add sprite if it is too thick. And remember, you can't mess up a smoothie so don't worry about measuring...just eyeball it. ENJOY!!!

:: Coconut Layer Cake with Meyer Lemon Curd & Cream Cheese Frosting ::

*image via Stephmodo

Coconut Layer Cake with Meyer Lemon Curd & Cream Cheese Frosting
recipe from the kitchen of Stephmodo...the Lemon Curd Queen!

3 egg whites + 2 whole eggs

1/2 cup whole milk

2 teaspoons pure vanilla extract

3 cups cake flour

2 1/3 cups sugar

4 teaspoons baking powder

1/2 teaspoon fine sea salt

2 sticks unsalted butter, room temperature

1 cup unsweetened coconut milk

2 cups sweetened flaked coconut

2/3 cup lemon curd

Cream Cheese Frosting:

Using a mixer, beat the following ingredients together until light and fluffy:

1 lb. cream cheese, softened

2 sticks unsalted butter, softened

2 teaspoons pure vanilla extract

zest of one lemon

5 cups powdered sugar

Preheat oven to 350 degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle (found at Sur La Table) and butter the circle and sides. Put the egg whites, whole eggs, 1/2 cup milk and vanilla in a bowl. Whisk to mix thoroughly and then set aside. In a large mixer bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients for about 20 seconds to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter evenly amongst the pans. Bake for 30 minutes. Allow cakes to cool in their pans for 15 minutes. Then, turn the cakes out and place on a wire rack to cool. To assemble the cake, place one layer, flat side up (bottom of cake) on a cake platter. Tuck pieces of parchment paper under the cake to protect the platter from frosting splatter. Cover the cake with 1/3 cup lemon curd. Cover the lemon curd with approximately one cup of frosting; spread evenly before sprinkling with some coconut. Repeat with each layer. Garnish top and sides with remaining sweetened coconut. Chill cake for about 30 minutes just to set the frosting (you don't want to dry it out). Enjoy!!!

:: I want an excuse to make this! ::

image and recipe by jen

layered jell-o

1¼ c boiling water (per packet)

8 - 3 oz. packets of various jell-o flavors and colors (raspberry, lime, pineapple, orange, mixed berry)

4 oz. sour cream

4 oz. cream cheese

about 8 oz. cool whip

Place 9×13 glass baking dish in refrigerator on level surface for at least 20 minutes or until completely chilled.

Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.

In another bowl combine one packet of jell-o with 1¼ cup boiling water, let it cool slightly, about 10 minutes. Pour ¾ cup of the jell-o into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining ½ cup of jell-o whisk in 3 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jell-o/whip mixture on top of the set jell-o layer. Repeat for each flavor of jell-o making sure each layer is set before adding another (about 15 minutes).

Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer.

Don’t forget to let the newly mixed jell-o & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other.

Once you get into the rhythm of making the layers, it’s becomes quite easy. You’ll be setting one jell-o layer in the fridge, while the next flavor is cooling.

***The photographed jell-o was made with 6 oz. jell-o packets rather than the 3 oz. packets. The smaller packets allow for more layers meaning more colors. =) ENJOY!!!

:: One of the best homemade Italian dishes EVER ::

Baked Ziti with Spinach and Tomatoes

from the kitchen of Anna Jones

3/4 pound hot Italian sausages, casings removed (or mild if you don't like too much spice)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce (I like to use homemade if I have it)
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use fresh spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes. ENJOY!!!

*Offer this simple, hearty dish with a green salad & crusty garlic bread. =)

Make it yourself...so much better and save $$$ too!

Homemade pizza is a favorite in our home. What I like most about this particular recipe, besides the obviously good flavor, is how easy it is to make. Total hands-on time is about 5-10 minutes.

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar

Place yeast and sugar in bowl; pour warm water over and allow to sit for about 5 minutes.

In another larger bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
(this recipe makes one pizza crust)

Mix for a minute ( I like to use my my kitchen aid mixer.) Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour ( I like to put mine in a warm oven.) Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a few cookie sheets and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Most of the time we just use our pizza stone or heavily spray the cookie sheets since we don't usually have cornmeal on hand. Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish. Cook the pizza for 15 minutes in an oven heated to 425 degrees. ENJOY!!!

*I like to make my own sauce by simply using tomato sauce sprinkled with Italian seasoning...if any one has a better recipe please do share! =) We love to top ours with a good mozzarella cheese, Italian sausage, pepperoni, red onions, olives and the occasional green bell pepper. A simple pepperoni or Hawaiian style pizza is yummo too.

Look what I found!!!!! ...SERIOUSLY check this out...you'll thank me=)

My super sister-in-law, Sandy, told me about a web site/blog called Super Healthy Kids...but I like to call it, "A blog sent down from the Heavens just for me." I don't know were to start, it is seriously the coolest blog I have seen in a LONG time (created by a Utah girl, like myself!) There is so much information on every topic...and recipes to boot. =) Now, for a girl like me...that really could use some help in feeding a 2 yr. old "picky eater" this is a great find, but it also inspires me to find healthy living ideas for myself and the hubby.

My new FAVORITE rolls!!!

Oatmeal Rolls

from the kitchen of Aimee Weeks

2 C quick cooking oatmeal
2 C boiling water
3/4 C butter
1 1/2 T. Yeast
2 Eggs
2 t. salt
1/8 c. sugar
4 1/2 c. flour

In large bowl, add oatmeal and pour the boiling water over the top. Stir slightly so all mixture is moist. Cut the butter into small pieces and place on top of oatmeal; set aside until butter is melted and mixture is cooled. Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar and flour. Mix on low speed for 8-10 minutes. Allow dough to double. Roll out on floured surface until 1/4 inch thick. Brush with 1/4 c. melted butter and cut into rounds. Fold each round in half, then take 2 rounds and fold them so the ends interlock. Place rolls in muffin tins and let rise until double. Bake at 375 degrees for 10-12 minutes. Rolls should be light brown, do not over bake. ENJOY!!!

Aimee also makes the best homemade butter to serve with her famous oatmeal rolls...just makes them extra yummy!

Honey Butter
1/2 c. butter
1/2 c. honey
1 t. vanilla

Raspberry Butter (great for Easter dinner)
1/2 c. salted butter at room temperature
1/4 c. + 1 T. honey
3 T. raspberry jam
1 t. vanilla

Spice Butter (incredible for Thanksgiving or Christmas dinner)
1 c. salted butter at room temperature
2 T. honey
1 t. vanilla
1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/4 t. all spice

For all the butter recipes: combine all ingredients and blend in kitchen aid or with hand mixer for 10-20 minutes on medium speed. ENJOY!!!

Hot Berries 'n' Brownie Ice Cream Cake

Hot Berries 'n' Brownie Ice Cream Cake

from the kitchen of Hilary Weeks

Brownie ice Cream Cake:

1 package fudge brownie mix...I like the Ghirardelli brownie mix at Costco
(water, oil and egg as directed by the brownie mix)
1 carton vanilla ice cream, softened

Berry Sauce:
2 tablespoons butter
1/3 cup sugar
1/4 cup honey
2 tablespoons lime juice (I like to use fresh)
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups fresh raspberries

Directions: Prepare brownie mix using water, oil and eggs. Bake according to package directions; cool completely. Crumble brownies into 1-in. pieces or so; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with softened ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm. Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce. Yield: 24 servings. ENJOY!!!

Yet another DELICIOUS use for my beloved Lemon Curd

Lemon Curd Marbeled Cheesecake
from the kitchen of Stephmodo

For lemon curd:
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust:
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

For filling:
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Special equipment: a 9- to 91/2-inch (24-cm) springform pan
Accompaniment: top it off with fresh raspberries or blueberries

Make lemon curd:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

Make and bake crust:
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Make filling and bake cheesecake:
Reduce oven temperature to 300°F. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving. ENJOY!!!

Cooks' Notes:
·Lemon curd can be made 1 week ahead and chilled, covered.
·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface

A Body For Life recipe that is out of this WORLD!

image via Sunset

Santa Fe Chicken Soup
(serves 4)
from the kitchen of Ashley Wright

1/3 c. brown rice (uncooked)
1 lb. boneless skinless chicken breast (best to use fresh)
1 lime
2 t. taco seasoning
6 corn tortillas ( I like flour and use that instead)
1 T. extra virgin olive oil
1 clove garlic minced
1/2 yellow onion chopped
1 can diced green chilies
6 c. chicken broth (*the largest can of broth at the store is 6 cups worth)
2 T. cilantro

Cook rice by following package directions. Place chicken, lime juice, and taco seasoning in a covered container or bag and let marinate for at least an hour (I did two hours.) Grill or saute the chicken in some oil until you cook it through and it is nice and caramelized on the outside. Let the meat cool and then cut into bite size strips. Preheat oven to 350 degrees. Cut corn tortillas into 1/2 in. strips, then place on baking sheet and bake for 15 min. Heat oil in large pot, add garlic and onions and saute 8 min. Then add rice and saute 3 min. Next add green chilies and saute 2 min. Add broth and bring to a boil. Add chicken and cilantro, reduce heat to low and simmer for 25 min.

Serve with these optional toppers buffet style: a good sour cream (I love Daisy brand), more cilantro, lime wedges, cheese, diced tomatoes, diced avocado, a good salsa ( I love Jack's Special Salsa from Costco), and warm corn and flour tortillas. ENJOY!!!

***Here is Ashley's recipe for homemade flour tortillas (worth every minute!)

Flour Tortillas

(serves 16)

3 c. flour

1/3 c. shortening

1 & 1/2 t. salt

3/4 c. ice water

Cut shortening into flour. Add salt and water (a little at a time as you stir the flour) to form a ball. Knead 10-11 times. Then form 16 smaller balls, roll out and cook on a HOT ungreased pan. Keep balls under a damp cloth to keep them from drying out. And then place cooked tortillas under another dry towel or foil to keep warm. ENJOY!!!

Love pork?

image via oprah.com

Flamenquines

from the kitchen of Mario Batali

8 1/2-inch thick boneless pork loin chops (3 ounces each)
Freshly ground pepper
8 thin slices of serrano (I used prosciutto) ham
All-purpose flour , for dusting
2 large eggs
1 Tbsp. milk
1 1/4 cups dry bread crumbs
Pure olive oil , for frying
mayonnaise (I used lemon aioli and can't imagine mayo would be better), for serving

Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet (make sure to use the bag.) Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the long end, roll tightly into a cylinder. Dust with the flour.

In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155°, about 5 minutes (you want a nice brown color.) Transfer the rolls to paper towels (I didn't do this step and it was fine.) Serve hot, with mayonnaise or lemon aioli...recipe below. ENJOY!!!

***The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying. The next time I make this I will try to make them ahead of time so that I can have the big mess cleaned up before dinner.

image via yumsugar.com

Lemon Aioli
from the kitchen of Giada De Laurentiis

2/3 cup mayonnaise
1 lemon, zested
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

***I served this main dish with asparagus and we were able to dip the vegetable and pork dish in the lemon aioli. =)

::a winning dish::

We had an Iron Chef cook-off at our place the other night (young women vs. young men.) I am highly competitive and brought out the big guns for this memorable activity. Our secret ingredient was lemon...only one of the best ingredients EVER!!! We decided for the main dish to do something with chicken and this entree came to mind. If you have ever had the Pollo Rosa Maria from Carrabba's you know how good it is and if you haven't had it yet, I highly recommend it. =)

Our take on my favorite dish at Carrabba's...

Pollo Rosa Maria

4 butterflied fresh boneless/skinless chicken breasts
4 thin slices prosciutto
1/2 c. fontina cheese

1/2 cup clarified butter (Note: To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment)
3 garlic minced cloves
1/2 sweet yellow onion finely diced
1/4 cup dry white wine (the alcohol cooks out) or apple juice (...that's what we used)

4 tablespoons unsalted butter
1/2 t. white pepper
1 dash sea salt
8 ounces sliced cremini mushrooms
1/2 cup fresh basil (sweet basil preferably), finely chopped
1 lemon, juice of

Open chicken breasts and lay open side down on a hot grill. Grill about 5 minutes on each side until cooked (you want to get those nice diamond grill marks on the meat.) Remove from grill. Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside. Hold folded breast with wooden toothpicks. Set on a warmed platter and cover with foil so cheese melts. In a large skillet saute the onions and garlic in the clarified butter until tender. Deglaze the pan with the white wine (or apple juice). Add the butter, salt, and pepper, and mushrooms and cook until tender. Add basil and lemon juice and swirl pan to combine. Pour mushroom sauce over the Chicken breasts. ENJOY!!!