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Cilantro Lime Rice

November 1, 2022

2 cups rice (any type)

2 – 15 oz cans chicken broth

1 T. butter

1 T. olive oil

1/2 cup (give of take) onion, diced

1 tsp. minced garlic

handful of cilantro

4 oz. can diced green chilies

1/2 salt

2 – 3 limes

Over medium heat, warm up the butter and olive oil.

Add garlic, onions and rice. Cook until the rice begins to turn light brown and onions are translucent.

In a blender, pulse together broth, cilantro, green chilies, salt and the zest of 2 limes. (Save the lime)

Add broth mixture to the rice and bring to a boil.

Reduce heat to low, cover and cook 20-30 minutes.

Turn off heat, fluff with a fork.

Squeeze fresh lime over the rice, to taste.

NOTE: I make this as a side to Salsa Verde Chicken Enchiladas. I add a spoonful or two of the sauce to the rice.

Caramel Topping made from canned Sweetened Condensed Milk

July 10, 2022

14 oz can of sweetened condensed milk (if you want to make more than 1 can, lay cans on their side in a single layer. Do not stack them.) Take the labels off. (3 cans fit in my large crock pot)

Add enough water to cover cans 2″

Turn slow cooker to low and cook for 8 hours.

Remove cans from slow cooker using tongs. DO NOT open the cans while they are hot. This could result in the cans exploding! Put cans in a big bowl of cold water and let them sit until they are cool.

Transfer caramel to a glass jar or plastic container.

Caramel will store in the fridge for up to 1 month.

Recipe source: kitchenfunwithmy3sons

Hot Fudge Topping

July 10, 2022

1 1/2 cups heavy whipping cream

1 – 12 oz bag semi-sweet chocolate chips

1/4 cup brown sugar

1/4 cup salted butter

1/4 tsp salt

1/4 tsp. vanilla

Bring cream to a simmer – do not boil.

Add chocolate chips and brown sugar. Remove from heat when half of the chips are melted. Continue stirring until all the chips are melted.

Add butter, salt and vanilla.

Stir until combined and sauce is smooth.

Recipe source: Debbie Odekirk

Strawberry Rhubarb Jam

July 10, 2022

5 cups rhubarb, cut into small pieces

2 cups of strawberries, cut into small pieces

2 1/4 cups sugar

1 T fresh lemon juice

Clean and sterilize jelly jars (makes about 4-5 1 cup jars).

Combine all ingredients in a medium saucepan over medium heat. Once the mixture starts to bubble, reduce heat to medium low. You’ll want the heat set to the point where it continues to bubble but not violently when stirred. Continue to cook, stirring occasionally, until the jam has thickened.

Fill jars, clean top edge, put on lids and rings while still hot.

If any jar does not fully seal, jam should be refrigerated.

Recipe source: Susie Bracken

Salsa Verde Chicken Enchiladas

July 5, 2022

2 garlic cloves, minced

4 cups (approx.) Salsa Verde (we like La Victoria mild) I use one 19 oz. can and one 10 oz. can.

¾ – 1 cup sour cream

½ cup cilantro, chopped

6 cups cooked chicken, shredded

2 cups cheddar cheese, shredded

12 tortillas

Heat oven to 350 degrees.

Sauté garlic for a minute or two.

Stir in salsa verde and cook until heated through.

Remove from heat and stir in sour cream and cilantro.

Put chicken in a bowl along with half of the cheese.

Add enough sauce to your liking. Mix thoroughly.

Spray a 9×13 pan with cooking spray.

Add a little sauce to the bottom of the pan.

Lay out tortillas, adding about 1/3 of a cup of chicken mixture to each tortilla – roll up.  Line enchiladas side by side, seam down.

Spread the rest of the sauce over enchiladas and top with remaining cheese.

Cover with foil and bake for 30 mins.

Remove foil and bake a little longer to melt the cheese.


January 29, 2022

(Makes 4 servings)

1 ¾ cups chicken broth                                             

8 oz. fettuccine , linguine or spaghetti                    

1 pound boneless, skinless thighs, cut into cubes     

4 T. low sodium soy sauce                                     

5 T. hoisin sauce                                                   

1 (10-12 oz.) bag frozen Asian medley vegetables

1 T. sesame oil                                                     

  1. Add broth to pot.
  2. Break noodles in half and add them in a criss cross pattern.
  3. Spread the cubes of chicken on top of the noodles.
  4. Add soy sauce and hoisin sauce. Do not stir!
  5. You can add the vegetables on top OR for crispier vegetables, sauté them on the stove and stir in after pressure cooking.
  6. Secure the lid, making sure you set the vent to sealing. Set for 4 minutes for spaghetti or 6 minutes for fettuccine or linguine.  When time is up, let pot sit for 10 minutes and then move valve to vent.
  7. Stir in the sesame oil and stir the contents.
  8. The liquid will be a bit runny, set pot to warm and let it sit for about 15-20 minutes, stirring once in awhile until the sauce thickens.

Recipe source: revised from 365Days of Slow Cooking and Pressure Cooking


April 28, 2021


1 tsp. oil

2 garlic cloves, minced

2 cups salsa verde (we liked La Victoria mild)

½ cup sour cream

¼ cup cilantro leaves, chopped

3 cups shredded cooked chicken

1 cup cheddar cheese, shredded

6 flour tortillas

Heat oven to 350 degrees.

Heat oil in skillet over medium heat, cook garlic 1 minute.

Stir in salsa verde and cook until heated through.

Remove from heat and stir in sour cream and cilantro.

Set aside 1 cup of the sauce for assembling the enchiladas.

Stir chicken into sauce. Stir half the cheese into the sauce.

Grease a 2 quart baking dish and spread a little sauce on the bottom.

Add about 1/3 cup of chicken filling to each tortilla – roll.

Line enchiladas side by side, seam down.

Spread reserved sauce over enchiladas and top with cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake a little longer to melt the cheese.


April 28, 2021

Heat oven to 325 degrees.


2 cups graham cracker crumbs

2 T. sugar

6 T. butter, melted

Combine and press onto the bottom of 9×13 pan.

Bake 10 minutes.


4 pkg. (8 oz. each) cream cheese, softened

1 T. lemon juice

2 tsp. lemon zest

1 cup sugar

4 eggs

2 ½ cups raspberries or strawberries plus another ½ cup to add on top.

Beat cream cheese, lemon juice, lemon zest and sugar until blended.

Add eggs 1 at a time, mixing on low speed after each until blended.

Gently stir in raspberries or strawberries.

Pour over crust.

Bake 40 to 50 minutes or until center is almost set.  Cool completely.

Refrigerate 4 hours.

Top with extra strawberries or raspberries

Creamy Chipotle Chicken Thighs

January 12, 2021

1 pound boneless, skinless chicken thighs

1 medium onion, thinly sliced

1 cup chicken broth

3/4 cup chipotle salsa

1/4 cup mild salsa

1 cup reduced fat sour cream

sprinkle of flour

Heat 1 tablespoon oil in large skillet over medium-high heat.

Add chicken. Cook, flipping once until browned on both sides – about 6 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly brown and starting to soften – about 3 minutes.

Add broth and cook, scrapping up any brown bits, for 1 minute.

Whisk salsas and sour cream together in small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through.

Sprinkle a small amount of flour on top and stir into the sauce to thicken.

Serve over rice, cauliflower rice or in tortillas.

Artichoke Green Chili Chicken

January 12, 2021

If you love artichoke dip, you will love this recipe.

4 artichoke hearts, chopped

1/4 cup mayo

1/4 cup sour cream

2 oz. (56 gms) parmesan cheese

1/2 can (2 T.) diced green chilies

1/8 tsp. garlic salt

1 tsp. lemon juice

4 boneless, skinless chicken breasts

Preheat oven to 350 degrees.

Mix all ingredients except chicken breasts.

Line a baking dish with foil. Place chicken in dish.

Top with artichoke mixture.

Bake at 350 degrees for 35 mins (thin breasts) 45 minutes (for thick breasts)

Calories: When using low calorie mayo and fat free sour cream, the entire sauce comes to 497 calories.