Southwestern Egg Rolls

1 C. chopped chicken
1/2 Tbsp. parsley
1/2 tsp cumin
1/2 tsp chili powder
dash cayenne pepper
1 Tbsp. chopped red bell pepper

Combine those ingredients and cook. When chicken is fully cooked, add:

2Tbsp. gren onion, chopped
1/2 C. corn
1/4 C. black beans
2 Tbsp. chopped spinach
1 Tbsp. jalapeno, chopped

Cook until warm, then add:

3/4 C. cheese


Cut a raw flour tortilla in half. Place a spoonful of filling near the straight cut. Fold in the sides and roll it closed. Repeat until chicken mixture is gone.
Place rolls on baking sheet sprayed with Pam

Bake at 350 for 20-30 min. Turn them over halfway through the baking time.

These are really good dipped in the following dressing:

Take your favorite ranch dressing and blend it with a few tomatillos and a bit of cilantro. You could add lime too.

Rice Krispy Dessert

Tastes like fried ice cream!

3 C. Rice Krispies
1 1/2 cubes butter or margarine
1 1/2 C. brown sugar
1 1/2 C. chopped walnuts or pecans
1 1/2 C. coconut
1/2 gallon vanilla ice cream
fresh strawberries, sliced

Melt butter and sugar. Pour over rice krispies, walnuts and coconut and mix.
Put 1/2 the mixture into greased 9x13 pan. Slice ice cream and lay on top of this mixture. Add the other half of the mix on top of the ice cream and press down firmly. Store in freezer.

Serve topped with berries.

Garlic Shrimp Crostini

This is both beautiful and delicious. It's a great appetizer to serve as a host.

1 8 oz. package cream cheese, softened
1/4 C. mayo
5 cloves garlic, minced and divided
1 Tbsp. minced green onion
1/4 C. butter
1 Tbsp. minced fresh parsley
24 med. fresh shrimp, peeled and deveined
24 toasted french bread rounds
Garnish: halved cherry tomatoes, fresh parsley leaves

In a small bowl, combine cream cheese, mayo, 2 cloves garlic and a green onion. Set aside.

In a large skillet melt butter over medium heat. Add remaining 3 cloves of garlic and minced parsley. Cook for 3 min. Add shrimp and cook until pink and firm, about 3-4 min.

Spread cream cheese mixture evenly over french bread roudns. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves.

White chili

We made this on someone else's recommendation this weekend. It was soooo good. All three kiddos even loved it. It was one of those dishes where I was really full but just kept eating because I loved the flavor. Better yet, it's super easy.

1 lb. chicken breast, cut into small pieces
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced

Cook those together in a pot on your stove top. Then add:

1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (I used less b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper

Simmer those together for about 1/2 hour. When you're ready to eat, add:

1 C. sour cream
3 C. monterey jack cheese, shredded

Heat through and serve.

Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips

Fish tacos with mango salsa

This is a very non-measure type recipe but since it turned out so wonderful and was so quick I wanted to share it. The ingredients are in red.

Fish:

Any mild white fish will work, I used Orange Roughy. 

Pat fish fillets dry and squeeze lime juice over. Rub lime moistened fish with chili powder and sea salt. Pan sear in vegetable oil until flakey.

Mango Salsa:

Using food processor chop one small to medium onion and one green pepper. Remove from processor and corsley chop mango (I use frozen mango) and a small handful of cilantro. Add all ingredients together and stir in lime juice and salt to taste.

For info on making the homemade tortillas, go here.

Spinach and Artichoke Mac and Cheese (Rachael Ray)

I was unsure of this one, but it was good and my kids loved it too. Just don't tell them it's called Mac and Cheese or they'll have expectations that are very different from the result.


Salt
1 pound regular or whole wheat penne
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PreparationPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Chicken Parmesan

I didn't actually use parmesan cheese so I don't know why it's called that, but this was really good and surprisingly easy.

Boneless, skinless chicken breast (enough to serve your family)
1/2 C. milk
1 egg
1 C. seasoned bread crumbs
Spaghetti noodles
Spaghetti sauce
mozzarella cheese

Place the chicken breast between two sheets of plastic wrap and pound it until it's 1/4-1/2 inch thick.

Get noodles cooking.

Mix 1 egg and 1/2 C. milk in shallow dish. Dip chicken in that mixture then coat in seasoned bread crumbs.

Cook it in a skillet with olive oil. It'll be golden and pretty on both sides. Put some mozarella cheese on the top and let it melt, either with the lid on the skillet or in your oven.

Serve over cooked spaghetti noodles with extra spaghetti sauce.