Ingredients
Pie crust (I buy a box which usually comes with two crusts)
ham
cheese
half pint whipping cream
1 large egg
oregano
salt
pepper
*Modifications: I sometimes sauté some onion and pepper and it adds a nice flavor. You could also use leftover turkey or chicken instead of ham, and also experiment with other ingredients like zucchini, corn, spinach, etc.
Directions
Preheat oven to 350 degrees F
Prepare pie crust according to directions on the box (usually requires leaving out at room temperature for 15 minutes from the fridge). Place crust in glass Pyrex pie dish and press down to take the shape of the dish.
Cut up your ham (or chicken), cheese of choice, sauté onion/pepper if you would like. I don't really have measurements so you can just put how much you want, to fill up the pie crust.
In a medium bowl, whip up an egg and add half pint of whipping cream. Mix in oregano, salt, and pepper to taste.
Add the liquid to the pie and make sure the ham/cheese are covered.
Fold over the edges and place in the oven for about 25-30 minutes or until the edges are brown and the contents of the quiche are semi-firm.
Enjoy!
Wednesday, November 30, 2011
Potato Chip Chicken-Heidi Wood
Ingredients
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips
Directions
To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight. (I don't always marinate. Sometimes I just coat the chicken in butter and move on.)
Preheat oven to 375 degrees F (190 degrees C).
Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips
Directions
To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight. (I don't always marinate. Sometimes I just coat the chicken in butter and move on.)
Preheat oven to 375 degrees F (190 degrees C).
Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Chicken Spinach Salad-Rachel Naylor
Ingredients:
2 C cooked, cubed chicken
2 C grape halves
1 package of spinach leaves
2 C sliced celery
1 package of corkscrew pasta, cooked and drained
1/2 cucumber, sliced
3 green onions, sliced
Dressing:
1/2 C vegetable oil
1/4 C sugar
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dried minced onion
1 tsp lemon juice
2 Tbs minced fresh parsley
Directions: Toss all salad ingredients in a large bowl. Cover and refrigerate. Combine all dressing ingredients in a jar; mix well and refrigerate. Just before serving, pour dressing over salad and toss.
2 C cooked, cubed chicken
2 C grape halves
1 package of spinach leaves
2 C sliced celery
1 package of corkscrew pasta, cooked and drained
1/2 cucumber, sliced
3 green onions, sliced
Dressing:
1/2 C vegetable oil
1/4 C sugar
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dried minced onion
1 tsp lemon juice
2 Tbs minced fresh parsley
Directions: Toss all salad ingredients in a large bowl. Cover and refrigerate. Combine all dressing ingredients in a jar; mix well and refrigerate. Just before serving, pour dressing over salad and toss.
Honey Lime Enchiladas-Jodi Selu
Preheat oven to 350
1/3 c. Honey
1/4 c. Lime Juice
2 ½ tsp chili powder
2 cloves or ½ tsp garlic powder
1 lb chicken (approx. 2 breasts-cooked and shredded)
8 freshly cooked tortillas
2+ c. shredded Monterey jack cheese
14 oz can Green Enchilada Sauce
¾ c half and half
· Combine honey, lime juice, chili powder, and garlic. (I double this marinade so I have a lot left over for sauce)
· Add to the shredded chicken. Let this set while you cook tortillas. (You can leave it as long as you want to marinate in the refrigerator).
· Roll the enchiladas placing chicken and cheese inside the tortilla, and place in a baking dish.
· Add the enchilada sauce and half and half to the remaining honey lime sauce. Pour over enchiladas and sprinkle with cheese.
· Bake 30 minutes, or until cheese is melted and browning. I “broil” the enchiladas for a few minutes before I take them out to make the tops kind of crispy.
1/3 c. Honey
1/4 c. Lime Juice
2 ½ tsp chili powder
2 cloves or ½ tsp garlic powder
1 lb chicken (approx. 2 breasts-cooked and shredded)
8 freshly cooked tortillas
2+ c. shredded Monterey jack cheese
14 oz can Green Enchilada Sauce
¾ c half and half
· Combine honey, lime juice, chili powder, and garlic. (I double this marinade so I have a lot left over for sauce)
· Add to the shredded chicken. Let this set while you cook tortillas. (You can leave it as long as you want to marinate in the refrigerator).
· Roll the enchiladas placing chicken and cheese inside the tortilla, and place in a baking dish.
· Add the enchilada sauce and half and half to the remaining honey lime sauce. Pour over enchiladas and sprinkle with cheese.
· Bake 30 minutes, or until cheese is melted and browning. I “broil” the enchiladas for a few minutes before I take them out to make the tops kind of crispy.
Arroz con Pollo-Raquel Bell
Olive oil
1 lb. Chicken (I use breast chicken only)
1 tsp. Paprika
¼ tsp. Salt
¼ tsp. Ground pepper
1 Bell pepper
1 Celery stalk
½ Onion
2 Garlic cloves
1 Can of stewed tomatoes
½ c chicken broth
2 TBSP Water
2/3 c rice
½ oregano
1 Bay leave
1 TBSP capers rinsed and drain
½ saffron threads
1 c frozen green peas
1c roasted red peppers
1. Preheat the oven to 350 F. In a large skillet heat the oil. Add the chicken and sprinkle: salt, paprika and pepper. Make sure to keep turning the chicken, until browned. Then, placed the chicken in a baking casserole.
2. Now, in the skillet, bring together the garlic, onion, bell pepper, and celery; cook for about 5 minutes or until softened.
3. Add the tomatoes, broth and water. Bring them to a boil. Remove from the heat. Add the rice, capers, oregano, saffron and bay leaf.
4. Transfer to the casserole and bake for about 25 min. Stir in the peas and roasted peppers. Cover and baked for about 15 more minutes or until the liquid is absorbed.
I have omitted the saffron threads, capers and the roasted red peppers when I have done this dish and it is really good. Saffron threads add a lot of flavor to this dish though.
1 lb. Chicken (I use breast chicken only)
1 tsp. Paprika
¼ tsp. Salt
¼ tsp. Ground pepper
1 Bell pepper
1 Celery stalk
½ Onion
2 Garlic cloves
1 Can of stewed tomatoes
½ c chicken broth
2 TBSP Water
2/3 c rice
½ oregano
1 Bay leave
1 TBSP capers rinsed and drain
½ saffron threads
1 c frozen green peas
1c roasted red peppers
1. Preheat the oven to 350 F. In a large skillet heat the oil. Add the chicken and sprinkle: salt, paprika and pepper. Make sure to keep turning the chicken, until browned. Then, placed the chicken in a baking casserole.
2. Now, in the skillet, bring together the garlic, onion, bell pepper, and celery; cook for about 5 minutes or until softened.
3. Add the tomatoes, broth and water. Bring them to a boil. Remove from the heat. Add the rice, capers, oregano, saffron and bay leaf.
4. Transfer to the casserole and bake for about 25 min. Stir in the peas and roasted peppers. Cover and baked for about 15 more minutes or until the liquid is absorbed.
I have omitted the saffron threads, capers and the roasted red peppers when I have done this dish and it is really good. Saffron threads add a lot of flavor to this dish though.
Chinese Chicken Salad-Jill Billings
Dressing (mix this first and let sit).
1/2 cup sugar
2 t salt
2 t pepper
1 cup oil
1/2 cup rice vinegar
1/4 cup white vinegar
Now the main salad part...
2 cans water chestnuts
1 pkg slivered almonds
2 heads lettuce (use your favorite kind, even spinach would work)
4-5 chicken breasts boiled and shredded
1/2 pkg wonton wrappers fried and crushed
Mix all together and add the dressing and wonton wrappers right before serving. My whole family loves this.
1/2 cup sugar
2 t salt
2 t pepper
1 cup oil
1/2 cup rice vinegar
1/4 cup white vinegar
Now the main salad part...
2 cans water chestnuts
1 pkg slivered almonds
2 heads lettuce (use your favorite kind, even spinach would work)
4-5 chicken breasts boiled and shredded
1/2 pkg wonton wrappers fried and crushed
Mix all together and add the dressing and wonton wrappers right before serving. My whole family loves this.
Cafe Rio Pork, Rice, & Dressing-Lindsay McConkie
PORK
Mix or blend equal parts salsa and brown sugar (usually about 1 cup of each for a medium sized pork roast). Cook in crock pot on low or in oven at 250 degrees for about 8-10 hours.
Shred the pork with about an hour left to cook.
RICE
4 Tbsp butter
4 1/2 cups chicken broth (or 2 1/2 cups if using instant rice)
2 1/2 cups rice
1 1/2 tsp salt
Pepper to taste
Juice and zest of 4 small limes or 2 large
4 Tbsp chopped cilantro
1/2 tsp cumen
Melt butter and use it to coat the rice. Add all other ingredients and cook until rice is done.
DRESSING
1 lime
2-3 Tbsp salsa verde
1/8 tsp cayenne pepper or Tabasco sauce
1/2 bunch cilantro (including the stems)
2 medium garlic cloves
1 bottle of Ranch
Blend all ingredients (including lime juice and grated peel to taste). Return finished dressing into the original Ranch bottle.
Serve with black or pinto beans, lettuce, pico de gallo, tortilla strips or any other garnishes of your choice. Enjoy!
Mix or blend equal parts salsa and brown sugar (usually about 1 cup of each for a medium sized pork roast). Cook in crock pot on low or in oven at 250 degrees for about 8-10 hours.
Shred the pork with about an hour left to cook.
RICE
4 Tbsp butter
4 1/2 cups chicken broth (or 2 1/2 cups if using instant rice)
2 1/2 cups rice
1 1/2 tsp salt
Pepper to taste
Juice and zest of 4 small limes or 2 large
4 Tbsp chopped cilantro
1/2 tsp cumen
Melt butter and use it to coat the rice. Add all other ingredients and cook until rice is done.
DRESSING
1 lime
2-3 Tbsp salsa verde
1/8 tsp cayenne pepper or Tabasco sauce
1/2 bunch cilantro (including the stems)
2 medium garlic cloves
1 bottle of Ranch
Blend all ingredients (including lime juice and grated peel to taste). Return finished dressing into the original Ranch bottle.
Serve with black or pinto beans, lettuce, pico de gallo, tortilla strips or any other garnishes of your choice. Enjoy!
Navajo Tacos-Esther Rigby
I use nalley's chili con carne and then for the dough i use this recipe (this dough recipe i also use for regular dinner rolls and cinnamon rolls)
2 cups very warm water
1 tablespoon yeast
1/4 cup shortening
1/3 cup sugar
1 egg
1 tsp salt
5-7 cups of flour
Combine first 6 ingredients and 2 cups of flour and mix, then add flour 1 cup at a time until a soft dough forms (don't let it be too sticky) let rise 1 hour. (for cinnamon rolls i roll out the dough and spread melted butter, a generous portion of brown sugar, cinnamon, and chocolate chips. roll up and cut out, then let raise for an hour and bake at 350 for 13-15 minutes) Then roll out into individuals balls (makes about 24) and let rise another 1 1/2 to 2 hours. if doing dinner rolls bake at 350 for 13-15 minutes. otherwise heat oil in skillet and fry!
2 cups very warm water
1 tablespoon yeast
1/4 cup shortening
1/3 cup sugar
1 egg
1 tsp salt
5-7 cups of flour
Combine first 6 ingredients and 2 cups of flour and mix, then add flour 1 cup at a time until a soft dough forms (don't let it be too sticky) let rise 1 hour. (for cinnamon rolls i roll out the dough and spread melted butter, a generous portion of brown sugar, cinnamon, and chocolate chips. roll up and cut out, then let raise for an hour and bake at 350 for 13-15 minutes) Then roll out into individuals balls (makes about 24) and let rise another 1 1/2 to 2 hours. if doing dinner rolls bake at 350 for 13-15 minutes. otherwise heat oil in skillet and fry!
Roast Beef Sandwiches & Au Jus-Heidi Wood
Sliced roast beef
Provolone cheese
Gsalt
Parmesan cheese
Butter
Au Jus packet (Prepare following instructions on back)
I buy sliced roast meat from the grocery store deli...a 1/2 pound usually makes 3-4 sandwiches. Take hogi buns...slice lengthwise, butter and sprinkle with garlic salt and parmesan cheese, then toast in the oven.
Then put the meat and cheese on the toasted buns, and wrap in tin foil. Bake abour 15-20 minutes, until meat is warm and cheese is melted. Serve hot and dip in Au Jus.
Provolone cheese
Gsalt
Parmesan cheese
Butter
Au Jus packet (Prepare following instructions on back)
I buy sliced roast meat from the grocery store deli...a 1/2 pound usually makes 3-4 sandwiches. Take hogi buns...slice lengthwise, butter and sprinkle with garlic salt and parmesan cheese, then toast in the oven.
Then put the meat and cheese on the toasted buns, and wrap in tin foil. Bake abour 15-20 minutes, until meat is warm and cheese is melted. Serve hot and dip in Au Jus.
Beef Enchiladas-Raquel Bell
Ingredients:
2 minced garlic cloves
3tsp chili powder
1tsp groun cumin
1tsp dried oregano
2 (8oz) can of tomato sauce
2 lb. Ground beef
½ onion
1 can chopped mild green chilies
1 c of shredded cheddar cheese
6-8 md. Sized tortillas
Preheat the oven to 400 F. Brown meat with onion, garlic, chili powder, oregano and cumin. Stir in tomato sauce and green chilies; bring mixture to a boil. Reduce heat and simmer until thickens slightly, about 5 minutes. Spoon filling into tortillas and fold placing down in baking pan; sprinkle cheese on top and bake about 20 minutes.
2 minced garlic cloves
3tsp chili powder
1tsp groun cumin
1tsp dried oregano
2 (8oz) can of tomato sauce
2 lb. Ground beef
½ onion
1 can chopped mild green chilies
1 c of shredded cheddar cheese
6-8 md. Sized tortillas
Preheat the oven to 400 F. Brown meat with onion, garlic, chili powder, oregano and cumin. Stir in tomato sauce and green chilies; bring mixture to a boil. Reduce heat and simmer until thickens slightly, about 5 minutes. Spoon filling into tortillas and fold placing down in baking pan; sprinkle cheese on top and bake about 20 minutes.
Super Easy Chicken Noodle Soup- Jill Billings
2-4 chicken breasts boiled and shredded
8 oz. home made country pasta egg noodles
4 T chicken bullion
2 c celery
2 c carrots
Boil all until done, about 15 to 20 min. Then I thicken the soup with corn starch and pour the soup over mashed potatoes like a gravy. I have used the church's canned potato flakes.
8 oz. home made country pasta egg noodles
4 T chicken bullion
2 c celery
2 c carrots
Boil all until done, about 15 to 20 min. Then I thicken the soup with corn starch and pour the soup over mashed potatoes like a gravy. I have used the church's canned potato flakes.
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