chickent spaghetti

recently we've tried some new recipes and found them worthy of being saved on the blog sphere. so here is one I'm making again tonight and hopefully I'll get the other posted later this week!

this recipe comes for the wonderful world of...the Pioneer woman!!! yep, she hasn't steered us wrong yet and this meal got a way thumbs up, even from some picky eating kiddo's.

here is the link to the recipe, Chicken Spaghetti

 james liked this meal so much the first time we tried it he wanted me to make another round again the same week! for someone that doesn't like eating leftovers I thought this was a big deal.  so, there's a tried and true testament to this meal! delicious!

side notes: we left out the pimento's and blended the onion real small so you could hardly taste it, so I guess we could have also left it out, (but I don't mind onions) other family members suggested that they would even add other veggies, such as celery or mushrooms. the options are endless!

Lemon Ricotta Cookies

So for Bunco last month I decided to take a dessert and for some reason Lemon Bars sounded delicious so I called my mom for the recipe but she politely told me they are hard to make and I probably shouldn't serve them to people until I have made them a few times (yes, she is a perfectionist Wilcox, through and through :) )  She did tell me that Keri had this really good recipe for Lemon cookies if I wanted something lemony.  I'm not a huge lemon fan but she loved them and I know Dane is an absolute lemon-lover so if I didn't really like them he'd eat them.  I ended up making them and taking them to Bunco without tasting them (I know major mistake when serving other people) but then at Bunco people were asking who made the lemon cookies and then they wanted the recipe so I decided I better try one and well...they were DELICIOUS!!!  I had saved a couple for Dane in the fridge (which was good because I didn't bring home any leftovers home from Bunco) and he loved them so I ended up making a second batch in the same week and we have them saved in the freezer for a sweet treat.

Lemon Ricotta Cookies w/Icing

Bake @ 325 degrees

6 TB butter

2/3 C granulated sugar

2/3 C ricotta cheese

1 large egg

1 TB lemon extract

1 1/3 C flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Icing

1/3 C butter

¼ C fresh lemon juice

3 C powdered sugar

4 tsp lemon zest

In a large bowl, cream butter and sugar.  Add ricotta cheese, egg and lemon extract.  Beat until well mixed.  Add dry ingredients and butter mixture; stir to mix and then beat until will blended.  Drop batter in TB portions 1 ½ “ apart on cookie sheets.

Bake cookies in 325 degree oven between 10 – 14 minutes – watch to make sure they do not over bake.  Cookies will be light on the top.  If baking more than one pan, switch pan positions every 8 minutes.

Icing

Combine Ingredients.  Add more lemon juice if needed for smoother icing.  One at a time, hold cookies by the edges and dip rounded tops into icing.  Set in a single layer, icing up (duh), on rack and let stand until icing is firm – about 10 – 15 minutes.  Serve, or store in air tight container up to one day.  Freeze to store longer.

THANKS KERI!!

Paying Our Respects...

Dane and I paid our respects from 300 miles away to the death of the family restaurant, Rafael's.  For those who don't know Rafael's has been a part of my family since before I was born.  Grandma Bonnie & Grandpa Bob loved it and any time we had a family gathering it usually was at Rafael's.  We would also go for lunch when Grandma & Grandpa would babysit me.  My dad would take us there when my mom was hosting Bunco at the house and we were kicked out.  We would go for birthday's to partake in delicious sopapillas.  We also went there the first time Dane's parents were introduced to my parents for all the fun wedding planning.  Within the last few years my aunts and uncles would gather there every Monday with Grandma Bonnie and it became a tradition that still stuck after she passed away last fall.  Sadly though, our delightful family restaurant shut it's doors on Saturday 7/31/11 and since Dane and I weren't able to go one last time with the family, we 'attempted' to make their famous 'Bean Dip Chips'!  They turned out delicious!

Recipe Items:
Tortilla Chips
Re-fried Beans
Tomatoes (1-2)
Onion (we used half)
Green Pepper (1)
Cheese

Prep:
Lay the tortilla chips on a baking sheet
chop the onion & green pepper and throw in a frying pan, you don't want to cook them but let them sweat to make them soft.  Warm up re-fried beans in a pan, once warm spread evenly on the chips.  Next sprinkle the peppers and onions on top.  Then chop the tomato and sprinkle on next.  Last you'll want to sprinkle shredding cheese across the top.  Set your oven to broil and watch closely, as soon as the cheese is melted they are done (ours took about 10 mins)

tuna melts!

okay okay, i know that when some people think of, or smell, tuna fish they tend to vomit in their months a little. I admit that I'm not one of those people i actually enjoy a good tuna fish sandwich. but I think that I have finally found the one and only tuna recipe that will swoon tuna fish haters over to from the dark side! this is not your grandmothers tuna loaf! this is really good!

and of course it would be because guess who the recipe came from? pioneer women! and she has yet to steer me wrong when it comes to meal time. here is the link to the recipe (you can even print it out to take the list to the store with you!).

http://thepioneerwoman.com/cooking/2011/06/tuna-melts/

and here our my sweet pics of making it and loving every bite.  the meal was easy, fast and so filling and healthy! and best part, I hardly even remembered I was eating tuna fish!!

see you can't even see the tuna....

 so here is our batch of the veggies, mustard, mayo, and tuna fish.  I dipped a Ritz cracker in this and it was so so good. I even thought that if I ever need an appetizer for a summer shindig, I might make this and just serve it up on crackers, or some good bread.  quick and easy!

and here it is out of the oven, like a I said so quick and easy and so so good!

these were so good and filling! and james loved them so i have a sneeky feeling that kids would eat them too! looks like a gorment grilled cheese! any way, if you are in a bind and don't want to run to your local fast food joint give these a whirl! they were a nice refreshing meal!! i promise everyone will enjoy them!

Strawberry White Chocolate Streusel Bars

After making jam, I had LOTS of leftover strawberries and by lots I mean an entire Costco case!  So I went on a mission today to find some good food to make with strawberries and I came across this recipe.  Dane and I wanted a sweet treat after dinner so we gave it a try...DELICIOUS!

Ingredients

• 2 cupsOld Fashioned Oats
• 1-½ cupAll-purpose Flour
• ¾ cupsWhite Sugar
• ¾ cupsBrown Sugar
• 1 teaspoonBaking Powder
• ½ teaspoonsBaking Soda
• ½ teaspoonsSalt
• 1 cupCold Butter, Cut Into Small Pieces
• 4 ounces, fluidStrawberry Jam
• 1 teaspoonLemon Zest
• 2 cupsStrawberries, Chopped Or Sliced
• 3 ounces, fluidWhite Chocolate

Preparation Instructions

1. Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the oats, flour, both sugars, baking powder, baking soda and salt.
2. Add the chopped up cold butter and work it into the dry ingredients with your fingers or a pastry blender until the mixture looks like small crumbles. Reserve 1 cup of this mixture.
3. Dump the remaining crumb mixture into an ungreased 15” x 10” pan (jellyroll pan) and press it into an even crust.
4. Bake in 350 degree oven for 12-13 minutes or until it is firm to touch. Do not brown.
5. Remove pan from oven. Warm the jam in the microwave for 30 seconds and then stir in the lemon zest. Drizzle the warm jam over the warm crust. Spread the chopped strawberries over the crust. Sprinkle on the reserved cup of crumb mixture.
6. Return pan to 350 degree F oven and bake for another 20-25 minutes or until the crumbs on top are lightly browned. Then remove it from the oven and let the pan cool for 1 hour.
7. Melt the white chocolate in microwave, following directions on package. Drizzle melted chocolate in thin lines over the streusel top. Cut into bars.

Thanks Tasty Kitchen!

Strawberry Rhubarb freezer jam!

my grandma carlita has a rhubarb plant that has been growing for over 20 years! And of course everything gets better with age, so this year the rhubarb produced in mass proportions! so grandma invited me over to help her put it to good use! My first jamming experience ever was created with the help of the fantastic summer classic, Rhubarb....

nothing beats homemade jam!

here is what you need,

containers, I used Tupperware
 1 2oz box pectin
4 cups sugar
4 cups strawberries and rhubarb
1/4 cup lemon juice
1/2 tsp butter ***

 1. begin by slicing your rhubarb into bite size squares.  you will need enough for 4 cups.  after you have your rhubarb ready start slicing your strawberries into fourths.  again you'll need enough for 4 cups, (which ended up for me, two containers of strawberries.)  once your strawberries are cut put them in a larger container and start mashing them until all the strawberries are blended. (there can be some lumps.)
 2. in a separate bowl pour out your four cups of sugar so it will be ready to dump in when your fruit starts to boil.
 3. pour your strawberries, rhubarb, pectin, lemon juice, and 1/2 tsp butter into your pot and stir constantly on high until the mixture comes to a rabid boil that you can NOT stir down.  *** the 1/2 tsp butter is a trick, it help keep the jam from getting frothy, a little wisdom from my gradma!

 4. once the jam is boiling pour in your pre-counted, 4 cups of sugar! and continue stirring on high until the jam again comes to a boil.
5. once the jam has begun to boil again, time it for ONE MINUTE, while constantly stirring at a rapid boil.(it will splash on you so watch out!) and then remove from heat and let stand. there may be a titch of froth on the top of the jam, gradma just grabbed a small ladle and skimmed it off the top, but the butter really did keep it to a minimum. 
6. after a half hour or so you can pour the jam into your containers, but do not put the lids on them, or place them in the freezer until they are cool. sealing them or freezing them to soon will make your jam runny!
one round of jam for me made, 8 containers worth of jam. but this is probably depending on your container size!
also note that when you go to buy pectin, make sure the box is 2 oz. not 1.75 oz, because your jam will be slightly runnier.  I for one did not know that pectin came in different amounts.

Our Cinco De Mayo Feast

Thanks to Pioneer Woman, Dane and I made this for dinner and it was delicious!

Creamy Baked Chicken Taquitos
adapted from Pennies on a Platter, originally from Our Best Bites

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde (recipe below)
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.


*This is how I prepare my chicken if I don't have leftover chicken to use:  Preheat the oven to 375 degrees.  Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center.  Sprinkle with salt and pepper, and season as you wish.  Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet."  Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.


**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and cook  in a 425 degree oven for 20 minutes (no need to thaw first).

Roasted Tomatillo Salsa
adapted from Rick Bayless, Mexican Everyday

• 4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
• 2 large garlic cloves, peeled
• 1 jalapeno
• about 1/3 cup loosely packed, roughly chopped cilantro
• 1/2 small white onion, chopped
• juice of 1/2 lime
• salt

Heat a large, nonstick skillet over medium-high heat.  lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down.  Cook for 3-4 minutes, or until the tomatillos are well-browned.  Turn everything over and brown the other side (the tomatillos should be very soft).  Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board.

When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds.  Roughly chop and add to the food processor as well.

Add 1/4 cup of water, onions, and cilarntro to the food processor, and blend to a coarse puree.  Pour into a dish and add more water if necessary, to give the salsa an easily spoonable consistency.  Add lime juice and salt to taste (usually about 1/2 tsp salt).

Chicken Tacos

I got this recipe from America's Test Kitchen, we tried it last night and it was delicious and pretty easy to make...

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream.

Ingredients

3	tablespoons unsalted butter
4	garlic cloves , minced
2	teaspoons minced chipotle chiles in adobo sauce
1/2	cup orange juice
1	tablespoon Worcestershire sauce
3/4	cup chopped fresh cilantro leaves
4	boneless, skinless chicken breasts (about 1 1/2 pounds)
1	teaspoon yellow mustard
	Salt and pepper
12	(6-inch) flour tortillas

Instructions

1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.

2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.

two new dinners

Hawaiian haystacks

we had these last sunday for dinner. it was easy and a nice change to the sunday usuals.

1/2 c. butter

1/2 c. flour

1/2 tsp. salt

3 c. milk

1 can Cream of Mushroom w/ Roasted Garlic soup

1 c. mushrooms, sliced

6 c. chicken breast, diced cooked

sticky rice cooked

Melt butter, add flour, and salt.  Add milk and cook until thickened stirring constantly.  Add mushroom soup, mushrooms, and chicken.  Simmer over low heat for 15 minutes.  Serve over sticky rice and top with toppings. 

suggested toppings:

grated cheese               Pineapple, Tomatoes, coconut

chopped celery            slivered almonds, green onions

chow main noodles     water chestnuts, and soy sauce

we thought it was delicious. we got this recipe from the "the domestic art" cookbook. if you are looking for an awesome cookbook this is the one to get! all the recipes so far have been delicious!

white chicken chili!

I love this soup! yum, my favorite part is the hominy, every time I make this I wonder why I don't make it more often! delicious!

2 chicken breaths

2 cans great northern beans

2 cans chicken broth

1 lg can hominy

1/2 can green chile's

1 tsp cumin

1/2 tsp salt

1/2 oregeno

1/4 tsp cayanne pepper

1 clove garlic minced

Drain and rinse beans and hominy. put all ingredients in crock pot on low for 6-8 hours. just before serving shred chicken breasts and mix into soup. top with sour cream, pepper jack or cheddar cheese (this is optional because it's really good plain)

**my sidenotes** james thought that maybe we could have put in 1/2 tsp cumin instead of a whole tsp. he said it was hot, so you can choose, i don't think it would take away from the flavor.  also i added a whole can of green chile's. 

Breakfast Frittata

this recipe is great if you are needing to feed a lot of people. And luckily a lot of people ended up loving it when we made it...

8-10 cups hash browns frozen (or 2lb frozen bag from grocer)
8-10 eggs, scrambled (we used 9, but who's counting)
1 carton small mushrooms sliced
1 bunch green onions, chopped
1 pound ham
1-2 tomatoes, chopped
2 cups or more cheddar cheese grated

Cook hash browns in skillet until golden brown, season with sale and pepper.  Place in bottome of a large, greased casserole dish and set aside. In a small saucepan saute mushrooms and onions, set aside.  Scramble eggs and place on top of the hash browns.  Layer with Ham, mushrooms and onions, and tomato's. top with cheese and bake until heated through and the cheese is melted and bubbly.

finish product, minus tomato's*

now for my own little notes. we did not use ham, i think the stuff is nasty so we went with turkey sausage, and used 1 1/4 cup.  I have been told this recipe would be delightful with any meat replacement though, such as bacon. or as my grandma suggested you can leave it out all together.  We ended up using only 2 cups of cheese, but this recipe is really based on your taste, so if you think you need a bit more or less of something, change it up.  it turned out really good though. we made four 9x13 pans to feed 45 people and we had the perfect amount!

*I also left out the tomato's because i'm allergic, but we had fresh salsa for people to add to their dish and they loved it even more!