Rachel's NY Chicken Panini's

My picture above - her picture below

both delicious :)

2-3 chicken breasts, cooked and shredded

6 slices bacon, crumbled

2-3 plum tomatoes, chopped

handful of Swiss cheese

1/2 cup mayonnaise

salt and pepper to taste

artisan bread

Combine ingredients, load on bread, and grill. (I used my George Foreman.)

Serve w/fries

Total Cost of this meal : $14.00 for 8 servings

I bought a really nice bread. 

Liz's Chicken Enchilada Ring

2 C. coarsely chopped chicken 1/4 C. chopped pitted ripe olives 1 C. shredded Monterey Jack/Cheddar blend 1 can (4 oz.) chopped green chilies, undrained 1/2 C. mayonnaise 1 T. Southwestern Seasoning Mix 2 plum tomatoes 1 lime 2/3 cup finely crushed tortilla chips, divided 2 pkgs. crescent rolls 1 C. salsa 1 C. sour cream Preheat oven to 375° F. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

White Castle Casserole

Recipe from Beth! Sorry for not posting that earlier! :)

1 lb. ground beef or turkey
2 TBS Mayo (light may be used)
1.5 cups shredded cheddar (2% cheese can be used)
1 packet Onion Soup Mix
1 package dinner rolls (like Hawaiian or Sarah Lee)

Brown meat in pan. While browning, cut rolls in half. Leave all tops and bottoms together. Leave tops off, and place bottoms in a baking dish or pan that has aluminum foil in the bottom. Leave enough aluminum foil to cover the tops of the rolls later. When meat is browned, remove fat (if needed), and add in mayo, cheese, and soup mix. I leave the burner on low till all cheese is melted. Place mixture over the top of the roll bottoms. Smear the meat mixture over all the rolls, (you can add in pickles if you like, we do at my house) and place tops on. Wrap in aluminum foil and bake at 375 for 15-20 minutes. This seams the burgers. When done, unwrap and use a knife to cut the sandwiches apart. Let cool and serve. 

They are an instant hit... and way more healthy than the real white castles.

Fiesta Chowder

Recipe from Lindsey.
Turned out FANTASTIC!!!

3 tablespoons all purpose flour
1 package fajita seasoning, divided into tablespoons
2 boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can mexicorn, drained
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes (I use a can of Rotel)
1 small can chopped green chiles (drain off half the juice to reduce hotness)
3 cups water
1 cup uncooked instant brown rice
1 can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro 
1 tablespoon lime juice (I usually omit this, cuz I'm too lazy to buy a lime)

Combine flour and 2 tablespoons fajita seasoning in a ziploc bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, until browned. Reduce heat to medium high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and bring to a boil. Then reduce heat, cover and simmer 10 minutes, or until heated throughout. Stir in nacho cheese soup, cilantro, and lime juice. Turn off heat and let sit for 3-5 minutes.

Hilary's Sour Cream Enchiladas

1 carton of Sour Cream-costco size (I used 32 oz)

2 cans cream of chicken soup

1 1/2 bunches of green onions

8 ounces green chiles diced-don't drain juice

1 1/2 cans of canned chicken

mix all together

Then 

Get corn tortillas and fry them in oil only to soften them for rolling. maybe 3-5 seconds on each side-drain oil off.

Assembly:

corn tortilla, tablespoon of mix, tablespoon of cheese(really quantities that you like)roll and fit all tortillas snug on a baking sheet. spread mix over the tops, sprinkle cheese and some more green onions that are left over, and add olives if you like 'em

Makes 3 SHEET PANS

350 for 30 minutes.

Serve with Mexican Rice and Apples!

We had 6.5 kids and 2 adults here for dinner and PLENTY of Leftovers.

Total cost for 9+ people $15.

We let the kids roll their own pan of enchiladas to kill time.

That was...fun. :) 

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Recipe from Rachel S. pic from TLB :)

One Pot Chili Mac

Thanks Judi!

So good. So Easy. Perfect for Saturday nights or a night where you have NO time.

Olive Oil
1 medium sweet onion, very finely chopped
1 pepper, diced
1 lb. lean ground beef
1 can red kidney beans, drained (or, if they are ready-to-eat, not drained)
1 14.5 oz. can diced tomatoes
1 jar (26 oz) marinara sauce (I use Barilla or whatever is on sale)
1 package (1.25 oz) chili seasoning
1/2 box of elbow macaroni or other small pasta
Water (measure from the empty 14 oz. can of tomatoes)


*Shredded Cheese
*Sour Cream
*Minced Chives


Sautee onion and pepper in oil, add ground beef (or turkey/chicken) until cooked in a large Dutch oven. Add marinara sauce, beans, tomatoes, and chili seasoning; simmer for about 10 minutes, stirring occasionally; add macaroni and a 14.5 oz. can of water; cover and simmer on low for about 15 minutes or until pasta is tender; garnish* with cheese, sour cream and chives, if desired. Sit back and enjoy!

Mexican Chicken Tortilla Soup

2 1/2 c. milk
1 can cream of chicken soup
1 can corn
1 14.5 oz. can diced tomatoes
1 4 oz. can green chilies
1/2 c. chopped onion
3 cloves garlic, minced
1 t. dried oregano
1/2 t. ground red pepper (more=spicier)
Dash of chili powder
1 1/2 c. cooked chicken, cut up (I like rotisserie)
1 c. cheddar cheese

Cooking oil
Flour tortillas

For tortilla strips:
Heat oil in a skillet or pan
Tear the tortillas into small-ish strips
Fry in hot oil until lightly browned.
Drain on towel or paper.

For soup:
Saute onion in large saucepan. Add garlic for last minute.
Add milk and soup. Stir together until mixed well.
Add corn, tomatoes, chili peppers, oregano, ground red pepper, and chili powder.
Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Add chicken and cheese, heat and stir until cheese is melted and chicken is heated through.
Serve with crispy tortilla strips on (and in) soup.

Caramel Chex Mix

1 Cup Brown Sugar

1 Stick of Butter

1 TBS. White Corn Syrup

8-9 Cups Corn Chex

1 Cup Salted or Dry Roasted Peanuts

1 Cup White Chocolate Chips

In a large pan, melt butter. Add in brown sugar and corn syrup. Heat till it's bubbly and begins raising in the pan. Turn off heat and add in corn chex and peanuts. Mix well and then toss in the choco chips last minute so they slightly melt.Spread out on wax paper till cool and dry. Store in an air tight conatiner. 

*This recipe is best fresh. It's still good on day two, though. (Recipe from Beth)

Jennie's Summer Chicken Salad with Apple Vinaigrette

This is Jennie's picture.

2 skinless boneless chicken breast halves (about 1 pound)
2 1/2 tsp salt
6-8 peppercorns (or a few fresh grinds)
2 TBL fresh lemon juice
1 1/2 tsp agave nectar
2 TBL finely chopped shallot
5 TBL olive oil
3 TBL grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head Boston or Bibb lettuce*
1/2 cup walnuts, roughly chopped and toasted

Directions:

- To poach the chicken: Bring 2 inches of water (enough to completely cover the chicken breasts) with 2 teaspoons salt and peppercorns to a boil in a large, heavy saucepan.  Once the water is boiling, carefully add the chicken and immediately reduce the heat to simmer. Partially cover the saucepan and poach until the chicken is cooked through, roughly 12 to 14 minutes.  Let the chicken sit for a few minutes before chopping into bite-sized pieces or shredding with a fork.

-  To make the dressing: Whisk together lemon juice, agave nectar and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil.  Finally, whisk in grated apple.

- To assemble the salad: In a large bowl combine the chopped or shredded chicken, walnuts and chopped apples.  Toss with half of the dressing.  Arrange lettuce across one large platter or divide between individual serving plates.  Spoon the chicken/walnut mixture on top of the lettuce.  Drizzle with remaining vinaigrette.

* Note: The whole leaf lettuce can be a bit intimidating.  We found ourselves needing knives to cut it apart.  I would suggest chopping the lettuce and tossing it all together if you are looking for a fork-friendly salad.

Lemon Sultana Buttermilk Pancakes

Recipe from Kathryn Hawkins

1 cup plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
2 eggs, separated
1 cup buttermilk
lemon zest from 1 lemon
1/3 cup of sultanas (golden raisins)
1/4 cup of lemon juice

Mix the flour, powder, soda and sugar in a bowl.
In a large bowl add yolks. Pour in buttermilk and gradually whisk together. Slowly mix in the flour mixture.
Beat until thick, then add lemon juice and zest.

Beat the egg whites till you get stiff peaks in separate bowl. Fold in the batter and the raisins.

Then they are ready for the griddle!

Kay's Sausage Sunday Dinner

4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar 


Peel potatoes, rough chop everything else and put in roasting tray.
Grate Garlic and add herbs pepper and broth and oil in a measuring cup.
Pour over veggies and then cover the tray with foil.
Roast for 45 minutes at 450.


While that is cooking, brown the sausages but don't cook through.
Let them rest then cut in half.


When the 45 minutes is up add the sausages, add the balsamic vinegar and remove the foil completely.
Then cook for another 30 minutes.


Stir it all up marry the flavors and let cook for 10 more minutes.


Serve with Bread. That's it. It is DELICIOUS!