Hawaiian BBQ Chicken Wrap

Found this on Pinterest from this site.  Very easy and quick to make and somewhat kid friendly.  One of my kids ate this up no problem, the other one cried the whole meal because there was lettuce in it.  I only added a tiny bit of lettuce in his, it was mainly bbq chicken and cheese in a tortilla, but oh well.  The first time I made this it was last minute and I didn't have red onion or cilantro, it made a big difference with it in it, added much needed flavor. I also used local, more expensive tortillas, which we really enjoyed with these wraps.  It was just a quick, fresh tasting easy meal.

Ingredients

• 1 Tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• salt and pepper
• 1/2 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 2/3 cup chopped pineapple, fresh or canned
• 1/4 of a red onion, chopped
• 1 romaine heart, chopped
• 1/4 cup fresh chopped cilantro
• 4-5 large wheat or white tortillas

Instructions

1. Heat oil in a large skillet over medium high heat. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
2. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. Roll, burrito style and secure with a toothpick. Serve immediately.

Creamy Spaghetti

This meal is very quick and easy to make and very kid friendly to eat.  I might add some chicken next time I make it but that would drastically increase the amount of time needed to make this, so we will see.  Be sure to add plenty of salt and pepper at the end.

INGREDIENTS

• 12 oz. spaghetti
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 3/4 c. heavy cream
• 3/4 c. chicken broth
• 3/4 c. shredded Italian cheese blend
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Sweet and Sour Meatballs

Sweet and Sour Meatballs
From:  Christi Reed!

1 pound extra lean ground beef
2 tablespoons dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs

Sauce
3/4 cup packed brown sugar
3 Tablespoons flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tablespoons soy sauce

In a medium bowl, combine meatball ingredients,.  Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

Serve over rice.  Yum.

Pesto-Chicken Penne

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat.
2. Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Crockpot Oatmeal

Overnight Apple Oatmeal

 

Ingredients

• 2 tbsp butter
• 4 medium apples, peeled and diced  (I like using a quart of my canned apples for ease)
• ¾ cup brown sugar
• 2 tbsp cinnamon  (I use closer to 1TBSP, just my taste preference)
• 2 cups old fashioned oats
• 4 cups water or 3 cups water and 1 cup half and half  (I do 3 cups water and 1 cup milk)

Instructions

1. Break up the butter into small pieces and drop it all around the bottom of a slow cooker. While doing this, wipe down the sides of the cooker with a pat of butter to keep from forming a "crust" along the edges.
2. Cover butter pats with diced apples.
3. Sprinkle cinnamon across the apples
4. Pour sugar over the apples and cinnamon
5. Cover with two cups of oats
6. Gently pour in 4 cups of water, or 3 cups water and 1 cup half-and-half
7. DO NOT STIR
8. Place on low setting and cook overnight, 8-10 hours.

Raspberry Dessert

Let's talk desserts!

A while ago we were discussing what we do with our frozen raspberries, this is one of my favorite things to do with them.

Raspberry Dessert

Layer 1:
1 cup graham wafer crumbs
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 cup butter, melted

Layer 2:
4 oz cream cheese, softened
1/4 cup icing sugar (powdered sugar)
1/2 tsp almond extract

Layer 3:
3/4 cup boiling water
1 package (85g) raspberry-flavoured gelatin
2 cups raspberries, fresh or frozen (thawed)

Layer 4:
1 cup whipping cream
3 Tbsp sugar
1/2 tsp vanilla extract
1 tsp unflavoured gelatin*
1 Tbsp cold water*

Preheat the oven to 350F. In a small bowl, mix together graham wafer crumbs, brown sugar and cinnamon. Add melted butter and combine, reserve 1 Tbsp, and press the remainder into an ungreased 8×8 pan. Bake in a preheated oven for 10 minutes, remove from oven, and let cool to room temperature on a wire rack.

In a small bowl, beat together softened cream cheese, icing sugar, and almond extract. Spread over cooled graham crust.

Pour boiling water into a bowl and whisk in raspberry gelatin powder until dissolved. Stir in raspberries and refrigerate, stirring often, until the mixture begins to thicken and set. Pour over the cream cheese layer and refrigerate until completely set.

Whip cream until it begins to form peaks. Add sugar and vanilla. Sprinkle unflavoured gelatin powder over cold water, and let sit until all the water has been absorbed. Microwave gelatin for 30 seconds, until clear and all crystals have dissolved. Drizzle gelatin into the cream while whipping it. Spread over the set raspberry layer, sprinkle with reserved graham crumbs, and refrigerate until ready to serve.

* A tip: the gelatin and cold water is a stabilizing agent for the whipped cream. If you plan to serve this immediately, you can skip the stabilizing agent and just whip together the cream, sugar, and vanilla. I like to add the stabilizer if it will be in the fridge for more than a few hours, as whipped cream has a tendency to lose its airiness if left to sit for too long.

Pumpkin Pecan Cobbler

This is very similar to your hot fudge pudding cake recipe that you put on here that I love, except with pumpkin and caramel.  It says cobbler but it is more like cake.  It is delicious, even all my boys were loving it! It is not a very strong pumpkin flavor, reminded me of a spice cake flavor kind of.  

I Got the recipe from this site.

PUMPKIN PECAN COBBLER

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Crock-pot Lasagna

This is the best tasting, easiest lasagna I have ever tried.

1 lb. lean ground beef or Italian sausage
1 (24 oz.) jar of spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese
1 pkg. Italian cheese (2 cups)
1.4 cup grated Parmesan cheese
1 egg
2 Tbsp parsley
6 regular lasagna noodles, uncooked

Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1 1/2 cups italian cheese, 2 Tbsp Parmesan, egg and parsley.

Spoon i cup meat sauce into crock-pot; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.  cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with the remaining cheese let stand covered, 10 minutes or until melted.

Asian Sesame Chicken and Broccoli

from CHRISTI REED

8 oz. angel hair pasta
2 cups small croccoli florets
1 lb. boneless skinless chicken breasts-cut into thin strips
3/4 cups Kraft Asian Toasted Sesame Dressing
3 Tbsp soy sauce
1/4 tsp each:  ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl.  Add chicken mixture and mix together (lightly).  Sprinkle with peanuts and serve.

Note:  If nervous about crushed red pepper flakes, add 1/8 tsp starting out.

Serve over brown rice.

Mexican Quinoa

This is really easy to throw together.  The kids don't like it, but it is healthy and tastes really good good.

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Grilled Taco and Lime Chicken for tacos

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon garlic salt
• 3-4 medium to large boneless skinless chicken breasts
• 2 limes, split

Directions

1. Preheat indoor or outdoor grill to medium high heat.
2. Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
3. Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
4. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

Makes 6-8 Servings
Note: Creamy sauce shown in photograph is equal parts prepared Ranch Dressing and mild salsa

Homemade Bread Bowls

I love making these bread bowls with cheese soup.  My kids eat the soup so much better because it is fun and they want to eat the bowl, and the bread tastes really yummy with the cheesy soup.

(Makes 6 bread bowls)
Ingredients:
2 cups + 4 Tablespoons warm water
2 packages of active dry yeast (5 1/2 teaspoons)
1/2 cup (1 stick) butter, melted
2 Tablespoons granulated sugar
3 teaspoons salt
6 1/2 cups all-purpose flour
Directions:
Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren’t using a mixer, but it may get a little tiring!).  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.

Broccoli Cheese Soup

Another favorite from Christi Reed!

1 cup cut carrots (about g-7 medium carrots)
4 cups cut broccoli
1/2 cup butter
1/4 cup minced onion
3/4 cup flour
3 cups milk
Velveeta cheese
pepper

Boil the carrots and broccoli together in a medium pot for about 15 minutes.

In a large pot combine the butter and onion to saute.  After the onions look golden add the flour with a whisk.  Then slowly add the milk while stirring.

When thick, add 3 cups water and 3 chicken bouillon cubes.  Add drained carrots and broccoli.

Add about 3/4 of a Velveeta cheese block.  I cut it up  in about 1 inch squares so it melts faster.  Slowly thicken on stove.  Add a dash of pepper

This makes a lot.  I sometimes half it, sometimes don't.

I like to serve this in homemade bread bowls.

Chicken Pesto pasta with Broccoli

I got this recipe from the wonderful Christi Reed.  It became a quick family favorite.  Very quick and easy to throw together, but tastes really good.

2 chicken breasts cut into thin strips
3/4 lb. angel hair pasta
1 jar classico alfredo sauce
1/2 jar classico pesto sauce
broccoli-however much your family wants
Lemon juice

Cook chicken, boil pasta, combine sauces and heat.  Cook broccoli in a frying pan in butter for 5 minutes.  Do not overcook broccoli.

Serve with lemon juice to squeeze on top.

Side ideas:  green salad, french bread

Chili-Lime Steak

1-2 lbs boneless steak (flank steak)

RUB
1 tsp chili powder
1 tsp granulated garlic
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4-18 tsp chili powder or cayenne
3/4 tsp kosher salt
1/4 tsp black pepper
1 lime, juiced (2 Tbsp lime juice)
1 Tbsp olive oil

Combine spices in small bowl.  Add lime juice and oil and stir.
Place steak in shallow dish and pour mixture and rub onto meat.  Let stand for 15 min.
Grill steak over med-high heat 5-7 minutes per side.  Let meat stand for 5 min before slicing.
Slice steak against grain about 1/4 inch thick.

Serve on tortillas with pico de gallo and cilantro dressing.  Or put in a salad.

I have been trying to prepare homemade snacks for the kids once a week.  This is one of my favorite recipes.  It tastes so yummy.  And it really comes together fairly quickly.  I am going to start doubling it so we can freeze some because we eat them really fast.

GRAHAM CRACKERS

• 1 cup whole wheat flour
• 1½ cups all purpose flour
• ½ cup dark brown sugar, packed
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ cup butter, chilled & cubed
• ¼ cup honey
• ¼ cup water
• 1 teaspoon vanilla
• optional: 1 tablespoon wheat germ or flax seed

I have been trying to prepare homemade snacks for the kids once a week.  This is one of my favorite recipes.  It tastes so yummy.  And it really comes together fairly quickly.  I am going to start doubling it so we can freeze some because we eat them really fast.

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients. (If using wheat germ or flax seed add here.)
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey, water and vanilla and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper. (I found it easier to roll the dough w/o a sheet on top of the dough.)
6. Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 13-15 minutes.
8. Cool and serve.

NOTES

To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

Sloppy Joes

1 lb. ground beef
1/2 c. chopped onion
1/2 c. ketchup
1/2 c. water
1 T. vinegar
1/2 t. chili powder
1 T. mustard
1/2 t. salt
1/4 t. pepper
1-2 T. flour

Brown meat and onion.  Add ketchup, water, vinegar, chili powder, mustard, salt, pepper and flour.  Simmer together 10 minutes.

Southern Buttermilk Biscuits - The Best!

This is the best biscuit recipe!  So moist and flaky, not dry like so many biscuit recipes are.  My sister-in-law made these and I was so impressed!  I got the recipe and was amazed that they tasted just as great when I made them.  Then Brad made them and they were pretty good, but not amazing.  So. . . if they are not amazing, maybe try again.  :)
They are great just as a side of biscuit, but I like making these for a meal and having egg, cheese, and sausage or bacon, biscuit sandwiches.
 I don't have buttermilk so I just put 3 Tablespoons of vinegar in some milk for a couple minutes before I mixed it in.   Also, I don't cut them out in circles. My dough ends up in a rectangle then I just cut square biscuits out so there isn't any left over pieces.

Ingredients:

• 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold   (I never have unsalted butter so I just used regular)
• 1 cup buttermilk (approx)

Directions:

1. 1
   Preheat your oven to 450°F.
2. 2
   Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. 3
   Cut the butter into chunks and cut into the flour until it resembles course meal.
4. 4
   If using a food processor, just pulse a few times until this consistency is achieved.
5. 5
   Add the buttermilk and mix JUST until combined.
6. 6
   If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. 7
   Turn the dough out onto a floured board.
8. 8
   Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. 9
   Use a round cutter to cut into rounds.
10. 10
    You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. 11
    Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. 12
    If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. 13
    Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. 14
    Do not overbake.  This is what I think one of Brad's problem was.
15. 15
    Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. 16
    The dough must be handled as little as possible or you will have tough biscuits.
17. 17
    I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18. 18
    You also must pat the dough out with your hands, lightly.
19. 19
    Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. 20
    Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. 21
    When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.