Cilantro Lime Chicken Bake

I found this WONDERFUL recipe on Pinterest, but the credit goes to Sugar Baby Boutique blog. It reminded my husband and me of the fillings we put in our Chipotle burritos (minus the beans) and that's a huge compliment. The only thing is the original ingredients lists are missing a few things so what you see below is my correction. I didn't even see the part about marinating the meat in the directions on the recipe, I just noticed it in her post, so I didn't marinate my meat at all. I do have to warn you, there are a lot of steps and a lot of ingredients involved. If you are busy with little ones at home, you may wait til the weekend to make it. I made it in the morning and stuck it in the fridge.



Cilantro Lime Chicken Marinade (for 4 chicken breasts)-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
*I put everything in blender and have it mix and chop it

Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice. Stephanie's comments: I brought one can of broth to a boil with the garlic. Then I tossed in 1 cup minute rice and cooked, covered, for 5 minutes. When it was done I added the sugar, lime juice, and cilantro.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing (I bought a bottle and used 1 1/2 cups)
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalepeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I used 16 oz)
-Jar of Mango Salsa
-Shredded PepperJack cheese (I used mozzarella)



**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Crock Pot Salsa Chicken

Yay! Another great Crock Pot recipe! This was a hit. We served it with chips & salsa, but you could serve with beans & rice if you like them.

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Crispy Chicken Wraps

These "wraps" were wonderful! Everyone loved them (except Caleb-he only likes PB&J). I didn't roll them up as wraps, I put the filling on one side of a taco sized tortilla, sprinkled cheese before and after, and folded the other side over, like mini quesadillas. I was so busy talking about how good they are that I forgot to mention how easy they are to make and with few dishes.

 1/3 cup mayonnaise, light or regular
 1/4 cup chopped fresh cilantro
 3 scallions, sliced very thin
 2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
 2 tablespoons sour cream, light or regular
 2 teaspoons hot sauce (this does not make them spicy but adds great flavor!I used Franks' Buffalo sauce)
 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)..I used cooked chk breasts.
 2 cups shredded cheddar cheese (the sharper the better, in my book)
 4 (12-inch) flour tortillas (I used the smaller ones)

DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with chips and your favorite dip like pico, salsa, or guacamole.

Crock Pot Cheesy Chicken Rice Corn Casserole

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

Instructions
1.Place chicken in bottom of slow cooker.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

In my opinion: Oh my goodness, this was ooey, gooey, cheesy goodness. Maybe that's because my husband grated lots and lots of cheese over the top...it doesn't matter why. I definitely recommend it!

Smothered Chile Colorado Burritos

 

1 1/2 lbs. stew meat
1 (19 oz) can red enchilada sauce I use El Paso Mild brand
2 beef bullion cubes
refried beans either from a can or the recipe I provided you with
5-7 burrito size tortillas
1 cup shredded cheese more or less depend ending on personal preference

1.Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
2.When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3.Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
4.Smear about 2 heaping spoons worth of beans on to the center of each tortilla.

 

Add about 1/2 cup of beef, give or take, and roll into a burrito.

 

5.Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them.

 

Place cheese on top.

 

6.Broil until cheese becomes bubbly, approx. 2-4 minutes.


 

This recipe makes about 5-7 burritos depending on how big you make them.

In my opinion: These were really good burritos. They were good the next day, too. We served ours with a dollop of sour cream and I made sure I had chips, salsa, and guacamole. We'll definitely have this again.

Peppermint Petites

 by Land O'Lakes

1 c butter, softened
1/2 c sugar
1/2 t peppermint extract
3-4 drops red food color
2 c flour

frosting:
1 c powdered sugar
1 T butter, softened
1 oz square unsweetened baking choc, melted
1-2 T milk crushed peppermints extract

1. Heat oven to 375. Combine all cookie ingredients except flour in a large bowl. Beat at medium, scraping often, until creamy. Reduce speed to low; add flour, beat until well mixed.
2. Shape into 1" balls. Place 1" apart on ungreased cookie sheet. Bake 10-13 minutes until edges are lightly browned. Cool completely. Meanwhile..
3. Combine powdered sugar through chocolate in a small bowl. Beat at low adding enough milk for desired spreading consistency.
4. Frost cookies. Sprinkle with crushed mints.

This is another recipe that was lost and just found. My notes say these cookies are delicious, but they need a little help in the presesntation department.

Irish Cream Truffle Cookies

 by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur

1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

I haven't made these cookies since 2004. The recipe was lost and recently found. I know these cookies were delicious so I need to make them again really soon.

White Chocolate Chunk Macadamia Cookies

 by Spirit of Christmas (book)

1 c butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla extract
2 1/2 c flour
1 t baking soda
1 t salt
1 c macadamia nuts, chopped
2 c white chocolate or almond bark (chopped) I used Wilton's candy melts

1. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. Combine flour, baking soda, and salt; gradually add to creamed mixture.
3. Stir in macadamia nuts and chocolate. Drop by heaping teaspoonfuls onto greased baking sheets.
4. Bake in a preheated 350 oven 10-12 minutes. Cool slightly before removing from baking sheets. 6 dozen

These cookies were fabulous. They are my husband's favorite cookies so I'll need to make them more often to offset all the chocolate we make (hubby doesn't like chocoalte).

Sparkling Butter Toffee Cookies

1 c sugar
3/4 c butter, softened
1 egg
1 t vanilla
2 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 c English or almond toffee bits
sugar

1. Heat oven to 350. Combine sugar through vanilla in large mixer bowl. Beat at a medium speed, scraping bowl, until creamy (1-2 minutes).
2. Add flour, baking powder, and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.
3. Shape rounded teaspoonfuls of dough into 1 1/4" balls. Roll in sugar. Place 2" apart onto ungreased cookie sheet. Flatten each with bottom of glass into 2 1/4" circles. If glass sticks, dip glass into sugar.
4. Bake 10-12 minutes or until edges are lightly browned. Do not overbake. Let cool 2 minutes; remove from cookie sheet. Sprinkle with sugar while still warm.

Bubble Up Enchiladas

1 pound ground turkey
1 10 ounce can enchilada sauce
1 8 ounce can tomato sauce
1 can reduced fat refrigerator biscuits
1 1/4 cups shredded low fat mexican cheese..                                  
Optional:  1 can red beans and 1 can corn (drain both)
.

1. Preheat oven to 350. Brown turkey and drain fat.

 

 

 

 2. Cut biscuits into fourths and mix in with meat and all other ingredients.

 

 

 

3. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. YUMMY!!!!!

 

 In my opinion: I really liked this casserole. My family did, too. We will have it again.

Pumpkin Chex

9 cups rice chex cereal
1 bag of pumpkin Hershey Kisses                                                                              
1 1/2 cups of powdered sugar

 

1. First, prep your powdered sugar and cereal.

 

2. Second, using a double broiler method, melt your Hershey Kisses, stirring constantly. The kisses will reach a nice creamy consistency.

 

3. Pour your melted kisses over your cereal in a bowl and mix and stir.

 

4. Once you feel your chex are covered, dump into a bag with your powdered sugar and shake. I just stirred.

In my opinion: These were good, but would have been better with more kisses or less Chex.

Crock Pot Red Beans & Rice

 

*   1 pound dried red beans

3/4 pound smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 garlic cloves, minced $

1 tablespoon Creole seasoning

Hot cooked long-grain rice $

Hot sauce (optional)

Garnish: finely chopped green onions, finely chopped red onion

Preparation

1. 1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. 2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

In my opinion: Yummy, it was a hit in our house.

Crock Pot King Ranch Chicken

 

The wonderful taste of King Ranch Chicken that cooks while you get other stuff done.

 

 4 cups chopped cooked chicken
1 large onion, chopped
1 large green bell pepper, chopped *we didn't use
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles, drained a little
1 garlic clove, minced
1 teaspoon chili powder  *we didn't use
12 (6-inch) fajita-size corn tortillas
2 cups (8 oz.) shredded sharp Cheddar cheese

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces;

 

 

layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker.

2. Top with one-third of chicken mixture and 2/3 cup cheese.

 

3. Repeat layers twice.
4. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

This was really good and comparable to the oven version.

King Ranch Chicken

This recipe is pretty easy. I make it even easier because from time-to-time I pre-cook and chop tons of chicken and freeze it by the pound. It definitely cuts about 15 minutes off my prep time. I wonder if this would be good made ahead and frozen.

4 chicken breasts, cooked & chopped
1 medium onion, chopped
10-12 6" corn tortillas, quartered
2 c shredded cheddar

sauce:
1 can cream mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 cup chicken broth
*mix all ingredients in a bowl

1. Preheat oven to 350.
2. Add chicken and onions to the sauce
3. Layer 3 times:  tortillas, sauce, cheese.
4. Bake 35-40 minutes.

In my opinion: Many years ago, a co-worker brought this to work. I asked him for the recipe and so this is what he gave me off the top of his head. It has become one of my favorite recipes.

Roasted Pumpkin Seeds

Don't throw out those pumpkin seeds! They make a great and memorable snack!

All you need is your pumpkin seeds, oil, and some seasonings.

1. Preheat oven to 300.
2. Clean seeds as much as possible, it's okay to have a little bit of string.
3. Line baking pan with foil. Toss seeds on and coat in butter or oil.
4. Sprinkle with your favorite seasonings. My mom only used salt, but be creative, try garlic powder, cayenne, Cajun seasoning, etc....
5. Bake for about 45 minutes, turning once, until golden brown.