TACO SALAD TORTILLA BOWLS
Burrito size tortillas work best
Brush one side of the tortilla very lightly with olive oil.
Place in a heated fry pan. Cook for a few minutes but don’t let it get crisp.
While that side is cooking, brush the other side with oil and cook that side for a few minutes.
Immediately form it into an oven-safe bowl. Set aside.
Continue frying the remaining tortillas (Just the ones that will fit in the bowls on a cookie sheet. Save the others until the first batch is done being baked)
Bake in the oven for about 15 minutes or until crispy and golden.
Parmesan Salmon
4 salmon fillets
4 T. butter or Brummel and Brown
1 T. lemon juice
4 garlic cloves
1/2 cup grated parmesan cheese
1/2 tsp. Italian seasoning
1/4 tsp. pepper
sprinkle of season salt
sprinkle of garlic granules
Preheat oven to 425 degrees.
Line pan with foil – enough to fold up the salmon inside.
Combine butter, lemon juice, garlic, parmesan cheese, italian seasoning and pepper.
Place salmon fillets in foil-lined pan. Sprinkle with season salt and garlic granules.
Spread mixture over the salmon.
Seal in the foil.
Bake for 25 minutes.
Open foil up and broil the top for a few minutes.
Honey Walnut Shrimp
WALNUTS:
1 cup water
2/3 cup sugar
1 cup walnut halves
In a saucepan, add the water and sugar and bring it to a boil.
Add in the walnuts and boil for 2-3 minutes
Remove with a strainer and put onto a cookie sheet to cool.
SHRIMP:
1/4 cup mayonnaise
3 T. sweetened condensed milk
1/2 tsp. rice vinegar
1 T. honey
4 egg whites (I prefer using liquid egg whites)
2/3 cup rice flour
1 pound (approx. 13-15) shrimp peeled and deveined
canola oil for frying
Mix the mayonnaise, condensed milk, rice vinegar and honey together.
Using a hand mixer, whip the egg whites to a foamy consistency (this is before it turns white and has soft peaks)
Heat oil (3 inches deep) to 350 degrees in a large dutch oven.
Add in the rice flour to the egg whites and mix. (I had to add a little more egg whites because it was a bit too thick.)
Dip the shrimp into the rice flour mixture and add it to the heated oil.
Cook for 3-4 minutes or until golden brown.
Remove to a cookie sheet.
Toss the shrimp and walnuts with the honey mayonnaise mixture.
NOTE: Toss the shrimp and sauce right before serving so the shrimp stays crisp.
Enchilada Chicken Soup
1 can (10 3/4 oz) Nacho Cheese soup or Fiesta Nacho Cheese soup (Note: the Fiesta Nacho is a bit spicy)
1 can (10 1/2 oz) cream of chicken soup
1 2/3 cups milk
1 can (approx. 10 oz) chunk white chicken, drained or rotisserie chicken
1 can (10 oz) enchilada sauce (we like LaVictoria green mild)
1 can (4oz.) chopped green chilies
sour cream (optional)
tortilla strips (optional)
Combine everything – heat through on medium heat.
Serve – topped with sour cream and tortillas strips if desired.
Recipe Source: Taste of Home
Breakfast Casserole – crock pot
12 large eggs
1 cup milk
1 tsp. garlic granules
1 tsp. seasoned salt
½ tsp. pepper
30 oz shredded hash browns – frozen
2 cups cubed fully cooked ham (about 1 pound)
1 medium onion, chopped
4 cups shredded sharp cheddar cheese
Whisk eggs, milk, garlic, seasoned salt and pepper.
Spray crock pot.
Place 1/3 of the hash browns in the bottom. Next layer with a 1/3 of each – ham, onions and cheese. Repeat the layers twice more – but save the top layer of cheese to put on at the very end.
Pour eggs over the top.
Cook covered on low heat until eggs are set and the edges begin to brown – about 7-8 hours. Top with cheese. Let stand about 30 minutes.
*Note: original recipe calls for it to be cooked 5-6 hours. It wasn’t done so we put it in the oven to finish cooking.
Cilantro Lime Rice
2 cups rice (any type)
2 – 14.5 oz cans chicken broth
1 T. butter
1 T. olive oil
1/2 cup (give or 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.
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
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
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
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.
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