ROTEL Mexican Rice

ROTEL Mexican Rice

INGREDIENTS:

• 2 tablespoons vegetable oil

• 1 cup uncooked white rice

• 1 Tbsp dry minced onion

• 1/4 tsp black pepper

• 2 cups chicken broth

• 1 (10 ounce) can diced tomatoes and green chilies, pulsed in food processor

• 2 teaspoons chili powder

• 1 teaspoon salt

HOW TO :

Heat vegetable oil over medium heat in a medium pan or skillet. Add rice and sauté until the rice is browned.

Add chicken broth,  tomatoes and green chilies, chili powder, minced onion, salt and pepper. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.

Garlic Skirt Steak

Garlic Skirt Steak

INGREDIENTS:

• 1 skirt steak (approx. 1 pound)

• 4 Tbsp olive oil

• 2 Tbsp minced garlic

• 1 tsp Montreal Steak Seasoning

HOW TO :

Cut skirt steak into two equal pieces. Combine olive oil, garlic and seasoning in the food processor or blender and pulse until combined. Pour marinade over steak and marinate in the refrigerator overnight. Grill for 3 minutes on each side, or to desired doneness. Slice skirt steak against the grain and enjoy!
Read more at http://www.plainchicken.com/2010/06/garlic-skirt-steak.html#6xl4Oty6eqySIfOq.99

Cut skirt steak into two equal pieces. Combine olive oil, garlic and seasoning in the food processor or blender and pulse until combined. Pour marinade over steak and marinate in the refrigerator overnight. Grill for 3 minutes on each side, or to desired doneness. Slice skirt steak against the grain and enjoy!

Better than Jim 'N Nick's Cheesy Biscuits

Better than Jim 'N Nick's Cheesy Biscuits

INGREDIENTS:

• 1 1/2 cups Bisquick
• 3/4 cup buttermilk
• 3 Tbps sugar
• 1/4 tsp vanilla
• 1 cup cheddar cheese, shredded

HOW TO :

Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden.
**I used a medium cookie scoop and got 20 muffins**

Fogo de Chao Parmesan Pork

Fogo de Chao Parmesan Pork

INGREDIENTS:

1 pork tenderloin (approx. 3/4 pound)
2 Tbsp fajita seasoning
2 Tbsp lemon pepper
2/3 cup white wine
1/2 cup parmesan cheese

Combine fajita seasoning, lemon pepper and wine.  Pour over pork tenderloin and let marinate 4 hours or overnight.  Grill pork for approximately 12 minutes.  Coat tenderloin in parmesan cheese and bake at 400 for 3-5 minutes, until cheese is melted.  Allow pork to rest for 5 minutes and slice.
Read more at http://www.plainchicken.com/2010/06/fogo-de-chao-parmesan-pork.html#6w1F0jqY2DmqbGrK.99

• 1 pork tenderloin (approx. 3/4 pound)

• 2 Tbsp fajita seasoning

• 2 Tbsp lemon pepper

• 2/3 cup white wine

• 1/2 cup parmesan cheese

HOW TO :
Combine fajita seasoning, lemon pepper and wine.  Pour over pork tenderloin and let marinate 4 hours or overnight.  Grill pork for approximately 12 minutes.  Coat tenderloin in parmesan cheese and bake at 400 for 3-5 minutes, until cheese is melted.  Allow pork to rest for 5 minutes and slice.

Pão de Queijo - Brazilian Cheese Bread

Pão de Queijo - Brazilian Cheese Bread

INGREDIENTS:

• 1 egg, room temperature

• 1/3 cup olive oil

• 2/3 cup milk

• Scant 1 1/2 cups (170 grams) tapioca flour

• 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco

• 1 teaspoon of salt (or more to taste)

HOW TO :
Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.

Read more at http://www.plainchicken.com/2010/06/pao-de-queijo-brazilian-cheese-bread.html#xCmAKR5l8YxiDALf.99INGREDIENTS:

Amazing Hard Boiled Egg Oatmeal Toffee Cookies

Amazing Hard Boiled Egg Oatmeal Toffee Cookies 

INGREDIENTS:

• 4 oz cold unsalted butter (1 stick)

• 1 cup flour

• 1/2 cup quick oats

• 1/4 cup sugar 

• 3 Tbsp brown sugar

• 1 Tbsp honey

• 3/4 tsp cinnamon 

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 tsp vanilla

• 1 hard boiled egg, chopped

• 1/2 cup toffee bits

HOW TO :

Preheat oven to 350.
In bowl of food processor, pulse flour and butter until mealy. Add sugars, honey, salt, soda, cinnamon and vanilla. Pulse again until mealy. Add the egg and pulse until combined.  Remove to a medium size bowl and work in the oatmeal and toffee bits with spoon.
Using a medium cookie scoop (2 Tbsp_, scoop dough onto a baking sheet lined with parchment paper and bake about 13-15 minutes. Do not overbake.
Let cool on baking sheet five minutes, then remove cookies to cooling rack.

Cheesy Chicken Pesto Pasta

Cheesy Chicken Pesto Pasta

INGREDIENTS:

• 2 chicken breast, cooked and chopped (I sprinkled my chicken with some garlic seasoning before I cooked it)
• 8 oz spaghetti
• 6 oz pesto
• 8 oz ricotta cheese
• 1 1/2 cups shredded mozzarella or Italian cheese blend
• 1/2 cup grated parmesan cheese

Preheat oven to 400.

Cook spaghetti for 2 minutes less than the package directions specify.  Drain the spaghetti well and transfer it to a bowl.  Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese.  Toss the mixture well and transfer it to a 9-inch square dish.  Sprinkle with remaining mozzarella and parmesan cheese.

Bake until the cheese is melted, about 20 minutes.  Turn the oven to broil and broil for 1 minutes or until golden.

Read more at http://www.plainchicken.com/2010/05/cheesy-chicken-pesto-pasta.html#uTTSThbX3ktQDJPo.99

• 2 chicken breast, cooked and chopped (I sprinkled my chicken with some garlic seasoning before I cooked it)

• 8 oz spaghetti

• 6 oz pesto

• 8 oz ricotta cheese

• 1 1/2 cups shredded mozzarella or Italian cheese blend

• 1/2 cup grated parmesan cheese

HOW TO :

Preheat oven to 400. 
Cook spaghetti for 2 minutes less than the package directions specify.  Drain the spaghetti well and transfer it to a bowl.  Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese.  Toss the mixture well and transfer it to a 9-inch square dish.  Sprinkle with remaining mozzarella and parmesan cheese. 
Bake until the cheese is melted, about 20 minutes.  Turn the oven to broil and broil for 1 minutes or until golden.

Weeknight Enchiladas

Weeknight Enchiladas

serves 4 to 6

INGREDIENTS:

• 1 pound ground beef
• 1 small onion, chopped
• 1 can tomato soup
• 1 (10 oz) can mild enchilada sauce
• 8 (7-8 inch) flour tortillas (I use whole-wheat)
• 2 cups shredded Cheddar or Monterey Jack cheese
• sour cream

HOW TO: 

Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.
Stir soup and enchilada sauce into meat mixture.  Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese.  Roll up tortillas, place, seam side down, into 9x13 pan.  Pour remaining meat mixture over tortillas.
Cover and bake at 350 for 20 minutes.  Uncover and sprinkle with remaining cheese, bake 5 more minutes.  Serve with sour cream.

7UP Pound Cake

7UP Pound Cake

INGREDIENTS:

• 3 sticks Butter

• 3 cups Sugar

• 5 whole Eggs

• 1 teaspoon Butter Flavoring

• 2 teaspoons Lemon Flavoring (I used 1/2 tsp lemon oil)

• 3 cups All-purpose Flour

• 1 cup 7-UP

HOW TO :

Preheat oven to 325 degrees. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly. Remove cake from oven and invert pan until cake drops out. 

Jambalaya

Jambalaya

INGREDIENTS:

Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 large boneless chicken breast
1 Tbsp oil

Read more at http://www.plainchicken.com/2010/02/jambalaya.html#8IshLVB69rYhEfO8.99

• Jambalaya Mix, recipe follows 

• 2 1/2 cups water 

• 1 (14-ounce) can diced tomatoes 

• 1 (8-ounce) can tomato sauce 

• 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices 

• 1 large boneless chicken breast

• 1 Tbsp oil

HOW to : 

In a Dutch oven, heat oil and add chicken.  Cook until chicken is no longer pink.  Add jambalaya mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20-25 minutes.

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Read more at http://www.plainchicken.com/2010/02/jambalaya.html#8IshLVB69rYhEfO8.99

• Jambalaya Mix: 

• 1 cup long-grain rice 

• 3 tablespoons dried minced onion 

• 1 tablespoon dried parsley flakes 

• 1 tablespoon beef bouillon granules 

• 1/2 teaspoon dried thyme leaves 

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper 

• 1/4 teaspoon salt 

HOW TO :

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.