Stacked Enchiladas

I can't believe that I haven't posted this recipe before now. It is amazing. Don't let reading the recipe of seemingly normal ingredients fool you. Somehow all of those ingredients magically combine for this amazing flavor. Thanks Kristin for passing this on. I love it so much and now I even have a casserole dish specifically for this recipe.

Ingredients:

6 Corn tortillas

2 1/2 cups grated cheddar cheese

1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)

2 cups cooked chicken pieces

1 cup sour cream

1/4 c chopped green onions

1 tsp. cumin

Instructions:

Combine sour cream and cumin. Add chicken and green onions and set aside. Dip 1 tortilla into enchilada sauce - don't drain excess. Place tortilla in round casserole dish. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese. Repeat layers. Before adding last cheese, pour any remaining enchilada sauce over all. Top with cheese. Bake at 350 for 40 minutes.

Manna from Heaven

This recipe is from my sister's friend who blogs here: 

http://clawsonlive.blogspot.com/2010/02/home-run.html When I told my sister I was making a recipe from her friends blog she said it would definitely be good and boy she was right! This is delicious and will be a permanent family favorite. Due to some time restraints I made it in the crock pot and it was delicious. 

Butter Chicken (AKA Manna From Heaven)

from The Pioneer Woman (I changed just a few little things)

8 pieces Boneless, Skinless Chicken Breasts

5 cloves Garlic, Minced

1 teaspoon Salt

1 teaspoons Black Pepper

1 teaspoons Cayenne Pepper

1/2 teaspoons Ground Coriander

1/2 teaspoons Cumin

1/2 teaspoons Cardamom

1/2 teaspoon Garam Masala (Indian spice- if you don't have it leave it out.)

1 whole Lime, Juiced

2 Tablespoons Olive Oil

1 whole Onion, Diced

¼ cups Butter

1 can (14.5 Oz. Can) Tomato Sauce

1 can (14.5 Oz. Can) Petite Diced Tomatoes

1/4 c. sugar

1 cup Whipping Cream

1 bunch Chopped Cilantro, to taste

Rice any kind you like.

Preparation Instructions

Combine first 11 ingredients in a large ziploc, squish around until everything is even and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I've read you can use yogurt or half and half too.) and cilantro just before serving over rice.

(add the sugar at the end)

Hot Bean Casserole

Thanks for this recipe Whitney! We LOVE it and so do all of our friends:)

Tabouli

Love this recipe. I have made this many, many times...as you can tell:) This is one of my very, very favorites.


(click on picture to see it larger)

Finger-licking Chicken Marinade

Delish! Amazing flavor! We have made this over a dozen times and once again this one is from Recipe Zaar (which also means Tyler was the one who discovered it). A summertime bbq with this on the grill...nothing better!

Ingredients

• 1 cup oil
• 1/2 cup vinegar
• 2 tablespoons Miracle Whip or Miracle Whip light
• 3 tablespoons worcestershire sauce
• 2 tablespoons lemon juice
• 1 tablespoon salt (to taste)
• 1 tablespoon pepper
• 2 tablespoons thyme
• 1 tablespoon garlic salt

Directions (p.s. this makes a TON...we often half the recipe or end up with tons of extra)

1. Whisk together all ingredients in a small bowl.

2. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Black Bean and Mango Salad

This recipe is from the back of the Bush's Black Beans cans. I LOVE it! It is so fresh and I can eat the entire thing myself:) I have made this lots.

Ingredients

1 (15.8 ounce) can BUSH'S® BEST Black Beans, drained and rinsed
2 cups diced mango
1 cup diced sweet red bell pepper
6 green onions, thinly sliced
1/4 cup chopped cilantro leaves
1/4 cup fresh lime juice
1 tablespoon olive oil
1 seeded jalapeno pepper, minced
Salt to taste

(you can also substitute chopped pineapple for the mango)

Directions

1. Combine ingredients in bowl. Toss and serve.

Applebee's Honey Grilled Salmon

This is another find from Recipe Zaar. We love this one. It has a great complex flavor. We have also made this one at least 10 times.

Ingredients

Honey Pepper Sauce

• 3/4 cup honey
• 1/3 cup soy sauce
• 1/4 cup dark brown sugar, packed
• 1/4 cup pineapple juice
• 1 lemon, juice of (about 2 tablespoons)
• 2 tablespoons white distilled vinegar
• 2 teaspoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 4 (8 ounce) salmon fillets (without skin)

Directions

1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.

2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.

3. Watch the sauce closely to be sure it doesn't bubble over.

4. Preheat barbecue grill to medium heat.

5. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.

6. Grill the salmon for 4 to 7 minutes per side or until done.

7. Serve salmon with a small cup of the honey pepper sauce on the side.

Stuffed Peppers

This is a favorite, especially in the fall and winter. Thanks to Recipe Zaar for this one. We have made this at least 10 times.

Ingredients

• 6 medium green peppers
• 1 lb ground beef
• 1 chopped onion
• 1 (6 7/8 ounce) box rice-a-roni Spanish rice mix
• 1 (16 ounce) can tomato sauce
• 1 teaspoon sugar
• 1 (14 1/2 ounce) can tomatoes (for use in making the rice)
• 1 cup shredded cheddar cheese or American cheese

Directions

1. Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.

2. Place peppers in a baking dish.

3. Combine ground beef and onion and cook together until done.

4. Drain and set aside.

5. Prepare Rice-A-Roni according to package directions.

6. When rice is done,combine it with the beef and onion.

7. Fill peppers with rice mixture.

8. Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).

9. Cover the baking dish.

10. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.

11. Bake uncovered for about 5 minutes more to melt cheese.

12. Serve with the tomato sauce.

Cheesy Potato Soup

Thanks Emily for this recipe:) I am going to make it tomorrow. I am trying to think of what would go well with it...any ideas?

Cheesy Potato Soup

12 potatoes, cubed
2 cups carrots, sliced
2 cups celery, sliced
1 cup onion, chopped
1 tsp. salt
7 cups water
7 chicken bullion cubes
1 Tbsp. dry mustard
1/2 tsp. pepper
1/2 cup butter
1 head fresh broccoli, chopped
2 lbs. Velveeta cheese
2 cups milk
1 cup flour

Simmer potatoes, carrots, celery, onions, and salt in water until tender. Add bullion, mustard, pepper, butter, broccoli, and Velveeta cheese. Simmer until cheese is melted. Add flour to milk, then add to soup. Simmer for 15 minutes. Serves 12-15 people.

EDIT: When I made these the potatoes I used were really big and my soup turned out more like mashed potatoes. My kids wouldn't eat it and Tyler liked it but didn't eat much so I ended up freezing a lot. I thought it kind of had a funny texture after thawing. But overall I think I will make this again when I have a bigger crowd:)

Nettie's Minestrone

Love at first bite. Besides the fact that I just love Nettie, I love her cooking too:)

Nettie's Minestrone
1lb ground beef
1 diced onion (or less depending if you like onion)
1 quart stewed tomoatos
1 can Minestrone Soup
1 large can pork & beans
1/3 cup brown sugar
1 tsp oregano
salt and pepper to taste

Brown hamburger and drain
Combine all ingredients and cook on stove or crockpot

(Tyler likes it when I substitute Baked Beans for the Pork & beans...they both taste great!)

Kacie's Chicken Soup

Kacie made this for us last week when we were visiting them in Utah and it was so good I couldn't wait to get home and make it. It's actually in my crockpot right now. I forgot to reduce the amount of water though, so mine won't be quite as thick....next time:)

Chicken soup:
5 carrots chopped
5 celery stalks chopped
1 onion chopped
one box Uncle Bens "Long Grain and Wild Rice" packet (including seasoning)
2 cups cooked and shredded chicken (I used two cooked canned chicken cans from Sam's club)
4 cups chicken broth or stock
4 cups water
1 can cream of chicken soup

Put everything in the crock pot on high for 4-6 hours. I usually add the rice during the last 2-3 hours because I dont like it to be too soft. Also, you may want to add more or less water depending on how you thick you like the soup. I like it thick so I use less.