Here to a little American Chinese..
2 pkg Oriental flavored Ramon noodles
1 lb steak any kind cut into strips
1 pkg stir-fry veggies
1 Tbs Stir-fry sauce
2 cups water
First start by browning/cooking the steak in a deep skillet. Then remove steak and set aside. In the same skillet, add the noodles from the Ramon and the water, bring to a boil or until the noodles are almost done cooking. Then add the flavor packets. (You can add either one or both packets) After the flavor packets are mixed in add the veggies and the beef. Let cook for 10 minutes stirring occasionally.
Paige's opinion: Yum! I have been craving some Chinese noodles lately and this hit the spot.
Thursday, January 26, 2012
Wednesday, January 18, 2012
Italian Chicken
Ingredients:
4-5 Chicken Breasts
1 Can cream of chicken soup
1 8 oz cream cheese
1 dry Italian dressing packet
1 can (from chicken soup) milk
Put all ingredients into a crock-pot and set on low and cook for 5 or 6 hours. Serve over choice of noodles or rice.
Paige's opinion: We have been making this since we were first married and it is still a favorite! Serve with salad and Mmm.. good!
4-5 Chicken Breasts
1 Can cream of chicken soup
1 8 oz cream cheese
1 dry Italian dressing packet
1 can (from chicken soup) milk
Put all ingredients into a crock-pot and set on low and cook for 5 or 6 hours. Serve over choice of noodles or rice.
Paige's opinion: We have been making this since we were first married and it is still a favorite! Serve with salad and Mmm.. good!
Saturday, January 7, 2012
Honey Lime Chicken Enchiladas
Oh my good heaven!! This is amazing!!
Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Paige's opinion: These were exceptionally good! Even Ray went and got 2nds (which only happens once in a blue moon) If you have had the Chicken Green Chile stuff from Bajio you will see that it is pretty similar in taste. Also, if you have a kitchen Aid mixer I find that if you use the paddle attachment to shred the chicken it will come out perfectly.
Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Paige's opinion: These were exceptionally good! Even Ray went and got 2nds (which only happens once in a blue moon) If you have had the Chicken Green Chile stuff from Bajio you will see that it is pretty similar in taste. Also, if you have a kitchen Aid mixer I find that if you use the paddle attachment to shred the chicken it will come out perfectly.
Wednesday, January 4, 2012
Cinnamon Rolls
Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk
Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
Paige's opinion: These were soo good when we had them for Christmas Morning. They hit the spot!
Adapted by Our Best Bites from Allrecipes
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk
Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
Paige's opinion: These were soo good when we had them for Christmas Morning. They hit the spot!
Thursday, December 15, 2011
Chicken Quesadillas
So this recipe was kinda a spur of the moment plan. I have always wanted to make a good "homemade" quesadilla. & I finally did it!! Yay me!!
Ingredients:
1 lb chicken tenders
1 can El Pato tomato sauce
3/4 C brown sugar
Salt & Pepper
Olive oil (for the skillet)
Fresh uncooked Tortillas
Grated cheese
Rice & Beans for a side.
Directions:
Brown chicken tenders in a skillet flavor with salt and pepper. Once they are done cooking remove from heat and shred. (The easiest way I know of shredding is putting it in my kitchen aid with the paddle attachment and turn on low until chicken is shredded to desired consistency.) Return the chicken back to the skillet and add the El Pato tomato sauce and brown sugarand let simmer until hot. While chicken is simmering cook tortillas. Serve the quesadillas with cheese and rice and beans.
Paige's opinion: This was really good, It is pretty spicy, so you have been warned. If you add some sour cream and cheese it should mellow out the spiciness just a little bit.
Ingredients:
1 lb chicken tenders
1 can El Pato tomato sauce
3/4 C brown sugar
Salt & Pepper
Olive oil (for the skillet)
Fresh uncooked Tortillas
Grated cheese
Rice & Beans for a side.
Directions:
Brown chicken tenders in a skillet flavor with salt and pepper. Once they are done cooking remove from heat and shred. (The easiest way I know of shredding is putting it in my kitchen aid with the paddle attachment and turn on low until chicken is shredded to desired consistency.) Return the chicken back to the skillet and add the El Pato tomato sauce and brown sugarand let simmer until hot. While chicken is simmering cook tortillas. Serve the quesadillas with cheese and rice and beans.
Paige's opinion: This was really good, It is pretty spicy, so you have been warned. If you add some sour cream and cheese it should mellow out the spiciness just a little bit.
Friday, December 9, 2011
Thursday, December 8, 2011
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