1 cup chopped onion
2 minced cloves of garlic
1 cup of brown rice
2 tbs. olive oil
*Brown the above - be sure and dont burn, just brown
add in:
1 14 oz. can of rotel
add 1/2 cup of water
1 tbs, vinegar
salt and pepper to taste
let simmer for an hour! It is SO good...spicy too!
I add a little more water depending on how the rice is doing at an hour.
Let sit for 5 minutes an cool before serving
I make this every week and snack on it here and there for dinners and lunch! it's my favorite
Court
Monday, July 30, 2007
Green Enchiladas - YUM!
2 cans of Hatch green chile enchilada sauce
flour tortillas
2 to 3 baked chicken breasts
1 tub cream cheese
2 pkg. of colby/ jack cheese
2 diced (pickled) jalapeno
*pour one can of the enchilada sauce in bottom
of baking dish.
*mix shredded or chopped chicken (if in a hurry I even put the
rotissery chicken in there!), 2 jalapenos, cream cheese & 1/2 colby
jack cheese
*put filling in tortillas, roll and place in dish
* pour next can of sauce over all
*add crushed fritos if you want crunch
*put remainder of grated cheese on top
*bake at 375 for 25-30 minutes, salt & pepper to taste
A friend brought these to me after we had Matthew...they are AMAZING!
Court
flour tortillas
2 to 3 baked chicken breasts
1 tub cream cheese
2 pkg. of colby/ jack cheese
2 diced (pickled) jalapeno
*pour one can of the enchilada sauce in bottom
of baking dish.
*mix shredded or chopped chicken (if in a hurry I even put the
rotissery chicken in there!), 2 jalapenos, cream cheese & 1/2 colby
jack cheese
*put filling in tortillas, roll and place in dish
* pour next can of sauce over all
*add crushed fritos if you want crunch
*put remainder of grated cheese on top
*bake at 375 for 25-30 minutes, salt & pepper to taste
A friend brought these to me after we had Matthew...they are AMAZING!
Court
Wednesday, July 25, 2007
Pasta Dish - Sauteed Chicken & Veggies
Okay, so I sort of copied Olive Garden's Chicken Scampi, but used my very limited cooking-brain to create the flavor! It was SUPER YUMMY!
1 pkg of boneless, skinless chicken tenders
1 pkg of extra wide egg noodles
1 red bell pepper
1 yellow bell pepper
1 medium sized purple onion
2 cloves of garlic - chopped/minced
2 cups of sliced mushrooms
1 ice cream scoop of sour cream
1/2 bottle of Italian dressing
1/4 cup of butter
1 tbsp of olive oil
garlic salt (add to your desire)
Salt/pepper chicken in a bowl. Add the Italian dressing to marinate. (Or marinate to your desire). Once marinated, grill chicken and set to the side.
In a large saucepan, pour olive oil and minced garlic. Heat pan on medium. Don't burn your garlic. Add mushrooms and let cook for one or two minutes. Then, peppers. Let cook for a few minutes then add onions.
While the veggies are cooking you might get your water boiled and start cooking your pasta.
In the veggie pan, add two tablespoons of butter. As your veggies start to soften, add the "ice cream" scoop of sour cream. Stir in well. Taste, and adjust your mixture to your desire (more salt, more sour cream, add pepper, etc.)
Once your pasta is cooked, add it to your veggie pan. Stir in well. You will again need to check your mixture to assure the taste is to your liking. Adjust as needed. Cut up the chicken into bite size bites, and add to dish.
If you have any questions, please feel free to email me at jmrudd@hotmail.com I have quick access to email so will be able to respond in a timely manner.
Enjoy! Jessica Tootle
1 pkg of boneless, skinless chicken tenders
1 pkg of extra wide egg noodles
1 red bell pepper
1 yellow bell pepper
1 medium sized purple onion
2 cloves of garlic - chopped/minced
2 cups of sliced mushrooms
1 ice cream scoop of sour cream
1/2 bottle of Italian dressing
1/4 cup of butter
1 tbsp of olive oil
garlic salt (add to your desire)
Salt/pepper chicken in a bowl. Add the Italian dressing to marinate. (Or marinate to your desire). Once marinated, grill chicken and set to the side.
In a large saucepan, pour olive oil and minced garlic. Heat pan on medium. Don't burn your garlic. Add mushrooms and let cook for one or two minutes. Then, peppers. Let cook for a few minutes then add onions.
While the veggies are cooking you might get your water boiled and start cooking your pasta.
In the veggie pan, add two tablespoons of butter. As your veggies start to soften, add the "ice cream" scoop of sour cream. Stir in well. Taste, and adjust your mixture to your desire (more salt, more sour cream, add pepper, etc.)
Once your pasta is cooked, add it to your veggie pan. Stir in well. You will again need to check your mixture to assure the taste is to your liking. Adjust as needed. Cut up the chicken into bite size bites, and add to dish.
If you have any questions, please feel free to email me at jmrudd@hotmail.com I have quick access to email so will be able to respond in a timely manner.
Enjoy! Jessica Tootle
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