Oven Baked Chimichangas

These are from Mel's Kitchen Cafe and are so good!  I didn't have all of the ingredients, so I adjusted the recipe slightly...

Ingredients:
1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (15 oz.) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken (I used closer to 2 cups)
1-2 tsp. minced canned chipotle chiles in adobo sauce (I didn't have these, so I used chipotle chili pepper that I had in my spices and it turned out delicious)
1 cup shredded cheddar or monterey jack cheese (or a combination)
1/2 cup finely chopped fresh cilantro
salt and pepper
6 large burrito-size flour tortillas (I only had the tortillas that you buy and cook yourself, so I used those...they are smaller and I had enough filling for 10)

Directions:
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees.  While the oven is heating, in a large skillet, heat 2 Tblsp. of the oil over medium heat until the oil is shimmering.  Cook the onion until it is just softened, about 3 minutes.  Stir in the beans, rice, chicken, and chipotle chiles and cook until the mixture is heated through, about 3 minutes.  Off the heat, stir in the cheese and cilantro.  Season with salt and pepper to taste (I used a few grinds of each).

Stack the tortillas on a plate and cover with a damp paper towel.  Microwave the tortillas until they are warm and pliable, about 1 minute.  Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla.  Fold in the sides and roll up the tortilla tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven.  Bake until the chimis are golden brown and crisp, about 8 to 10 minutes.  Serve.

Baked Ziti

This is a quick and easy dish that we have had a few times, and everyone loves it!

1 Tblsp. olive oil
6 garlic cloves
1/8 tsp. red pepper flakes (original recipe calls for 1/4 tsp.)
salt and pepper to taste
2 (15 oz.) cans crushed tomato
3 cups water
12 oz. ziti (3 3/4 cup) or your favorite short pasta
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil (1/3 of that if using dried)
1 cup shredded mozzarella cheese (more if you like it really cheesy)

Place oven rack in middle position.  Preheat oven to 475 degrees.

Combine oil, garlic, pepper flakes, and 1/2 tsp. salt in 12-inch oven safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.  Add crushed tomatoes, water, ziti, and 1/2 tsp. salt.  Cover cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15-18 minutes.

Add cheese and bake.   Stir in cream, parmesan, and basil.  Season with salt and pepper to taste.  Sprinkle mozzarella evenly over ziti.  Transfer skillet to oven (or a 2 quart glass dish if your skillet isn't oven safe) and bake until cheese has melted and browned.  About 10 minutes.

Chicken and Rice Quesadillas

So my neighbor just gave me this recipe for the easiest and super yummy quesadillas!  I adapted it to what I had on hand so it wasn't exactly as given, but I will note the actual recipe.

One box Rice-a-Roni  (her recipe called for the broccoli chicken flavor, but I think lots of the flavors would work well)
shredded, cooked chicken
cheese, whatever you have on hand, shredded (I used some colby jack and I did one with gouda, which was delicious)
Tortillas (I also used some of those thin wrap breads from costco...I actually liked them better than the tortillas)

Using a large skillet or quesadilla maker, make into quesadillas and serve immediately.  Super easy and delicious!!

Chicken Apple Sausage Couscous

This recipe is from Mel's Kitchen Cafe. I tried it because I bought some of the precooked chicken apple sausages from Costco to try. We have had it a couple of times since, and the whole family likes it.

INGREDIENTS

1/3 cup pine nuts

1/2 yellow onion, sliced into thin half moons  (I have also used red onion and it worked out well)

1 Tblsp. extra virgin olive oil

12 oz. precooked sweet apple chicken sausages, or other type sausage/kielbasa, cut into 1/4-inch rounds

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

1/2 tsp. cumin

1/2 tsp. coriander

1/2 tsp. curry powder

1 cup low-sodium chicken broth, divided

1/3 cup dried cranberries (I use Craisins)

1 cup dry whole wheat couscous (I just made this again and didn't have couscous so I made it with quinoa            instead and it was still delicious!)

DIRECTIONS

Start the couscous cooking according to package directions.

Meanwhile, in a large non-stick skillet (12-inch), toast the pine nuts over medium-low to medium heat, tossing frequently, until they are golden. Remove the pine nuts to a small bowl and return the skillet to medium heat.

Heat the olive oil until rippling and hot. Add the onions and cook, stirring occasionally, until they begin to turn translucent, about 4 minutes. Add the chicken sausage and brown lightly, about 2-3 minutes. Add 1/3 cup of the chicken broth to the skillet with the salt, pepper, thyme, cumin, coriander, and curry powder. Stir to combine and bring the mixture to a simmer. Cook until the onion is very tender and most of the liquid has evaporated and/or absorbed. It should still be slightly wet but not soupy.

Add the cranberries and the remaining chicken broth (2/3 cup) to the skillet. Simmer for 2-3 minutes until the cranberries are heated through and softened a bit. Stir in the cooked couscous and let the entire mixture simmer for 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry. It should still have some tender moisture to it but not be saturated with broth.

Stir in the toasted pine nuts and serve immediately.

Lindt Truffle Chocolate Cupcakes

Okay, so I have been meaning to post this recipe for over a year now. These are seriously divine!! I made them last year I think it was for valentine's day, and have been meaning to make them ever since. My problem is that I need to have an event to take them to or I will eat them all. The funny thing is that chocolate is not usually my thing, but these are different! I found the recipe on The Sister's Cafe.

1 box devils food cake mix

1 box instant vanilla pudding (small box)

4 eggs

1/2 cup oil

1/2 cup water

1 cup sour cream

Milk chocolate Lindor truffles by Lindt - about 24 (and the Milk Chocolate ones are a MUST!)

DIRECTIONS:

Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 degrees. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake and additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1/2 cup butter

8 oz. cream cheese

1/2 tsp. vanilla

3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.

Baked Potato Soup

This may be the best potato soup I've ever tasted! Having the potatoes previously baked makes it taste so different in a good way. The recipe is from Our Best Bites.

3 Tblsp. butter

2-3 cloves garlic, minced (I think I used at least 4 garlic cloves)

1/2 Cup flour

4 1/2 Cups milk (low fat is fine)

1 (14 oz.) can chicken broth

4 medium baking potatoes (about 2 1/2 lbs.), baked

2 Cups grated cheddar (or sharp cheddar) cheese, divided

1 1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 Cups sour cream, divided

1/2 Cup chopped green onions, divided

8 slices bacon, cooked and crumbled, divided

DIRECTIONS:

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (If you get to this point and don't have a smooth liquid, stop, and put the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with the remaining sour cream, onions, cheese, and bacon.

Angel Hair Pasta Salad

I found this recipe from Mel's Kitchen Cafe and it is soooo good. I think it will seem even more amazing when it is so hot outside that I can hardly stand it!

1 pound angel hair pasta

1/2 cup olive oil

5 cloves garlic, minced

1 1/2 cups parmesan cheese

2-3 fresh tomatoes, seeded and diced

handful of fresh basil leaves, torn into small pieces

1 (4 oz.) package pine nuts, lightly toasted (do this over medium-low heat in a non-stick skillet)

coarse salt

DIRECTIONS:

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt)(I didn't have any of this and I still thought it was delicious!). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don't burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss. Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese. Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.

Slushies

So I got this idea from the Bake at 350 Blog. She made Coke Icee's, but I've come to the conclusion that any flavor would be delicious...we have tried it with Red Cream Soda. The recipe actually comes from the booklet of recipes that you get when you buy the Cuisinart Ice Cream Maker (which I LOVE!)

4 cups cola or other soda, lemonade, juice, Kool-Aid, etc., chilled (you really Can use any liquid as long as it is NOT sugar free)

Turn the machine on and pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

Ground Turkey Enchiladas

This recipe came from A Bountiful Kitchen...it isn't the prettiest to look at, but it is a yummy way to use ground turkey.

For Topping:

1 1/4 cups frozen corn, thawed

1 (4 oz.) can chopped green chilies (I used only half that amount)

1 cup fresh cilantro leaves

1/3 cup whipping cream (you can use half and half to cut the fat)

1/4 tsp. salt

1/4 tsp. pepper

For Enchiladas:

3/4 lb. ground turkey

1/3 cup chopped onion

2 cloves garlic, minced

1 Tblsp. olive oil

3/4 cup mild red salsa

1 Tblsp. cornmeal

2 tsp. chili powder (I used a little over 1 tsp...but we don't like things too hot)

1 1/2 tsp. ground cumin

1 tsp. ground oregano

salt and pepper

8 corn tortillas, warmed or grilled (I think I probably used 16...and I would use flour tortillas next time)

1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided

1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse.

In a large skillet, cook the turkey, onion, and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal, and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two Tblsp. cheese. Roll up and place seam side down in a greased 9 x 13 inch pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.

Cover with foil and bake and 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.

Cilantro-Lime Halibut

This is another recipe I found on Favorite Family Recipes, but they found it from Gastronomy, Inc. Gastronomy has a few restaurants in Utah, and they have the BEST seafood, so I knew this should be good.

2 six-ounce fresh halibut fillets

salt and pepper to taste

2 cloves garlic, crushed

1/2 cup white wine or chicken stock

1 Tblsp. fresh cilantro, chopped

juice of 1 lime

1 tsp. lime zest

2 Tblsp. olive oil

Season halibut with salt and pepper one hour before cooking. Place in refrigerator.

Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut fillets for five to ten seconds each. Searing the fillets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill.

Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice, lime zest, and olive oil to the saute pan and heat until hot but not boiling.

Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 2 minutes per side (it took mine quite a bit longer than 2 minutes to cook so I must not have had my grill very hot), basting constantly while cooking. Serve immediately.

Chicken Lime Tacos

I've been on the hunt for some healthier recipes lately, and this one, which I found on Favorite Family Recipes, is delicious.

1 1/2 lbs. chicken, cubed

1/4 cup red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tblsp. fresh cilantro (or to taste)

flour tortillas

Optional toppings:

Pico de gallo

cheese

onions

tomatoes

guacamole

cilantro

sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomatoes, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

Black Beans and Rice

This is another recipe from Mel's Kitchen. I LOVE that food blog! I have been looking for more recipes with beans, and I thought this one was definitely a keeper.

4 tsp. olive oil

1 green bell pepper, seeded and chopped

1 onion, finely chopped

5-6 cloves garlic, finely minced

2 (16-ounce) cans black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3/4 tsp. dried thyme

1 bay leaf

1/2 tsp. dried oregano

1/2 cup water

2 Tblsp. finely chopped fresh cilantro

salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Fruited Cheesecake Flag

So I found this recipe on Mel's Kitchen Cafe. Her picture is WAY better than mine, and she uses raspberries AND strawberries, which I would have done except that I went to three different places to find raspberries and every one was sold out! I will type the recipe like she does, and if you want to see her awesome picture, head over to her blog.

*this makes 48 squares

3 cups all-purpose flour

1 3/4 tsp. salt

12 ounces (3 sticks) butter, softened

1 cup plus 2 Tblsp. light-brown sugar

4 (8-ounce) packages cream cheese, room temperature

1 1/2 cups granulated sugar

1 tsp. finely grated lemon zest

1/2 tsp. pure vanilla extract

4 large eggs, room temperature

8-9 ounces (1-2 cups) blueberries

1 pound strawberries, hulled and sliced lengthwise into thirds

12 ounces (3 cups) raspberries

powdered sugar, for dusting

Coat a 13 x 8 inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.

Sift flour and 1 3/4 tsp. salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.

In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.

Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).

Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.

Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd, and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.

Serve immediately (or refrigerate for up to 3 hours).

Corn Salsa

This recipe is very similar to Jessica's salsa, it just adds a couple of extra ingredients, and is delicious!

4-5 roma tomatoes, chopped

2-4 green onions, chopped

1 can sweet corn, drained

1 can white corn, drained

1 can black eyed peas, drained and rinsed

1-2 avacados, chopped

1/2 cucumber, chopped

1 can olives, sliced

1 cup fresh cilantro, chopped

1 pkg. Italian dressing, prepared as directed (you will need olive oil, vinegar, and water)

1-2 bags tortilla chips

Combine all ingredients above. Pour in dressing and stir. Let it refrigerate for at least two hours before serving.

Serve with tortilla chips.

Chicken Tikka Misala

If anyone besides myself actually looks at this blog and happens to like Indian food, please try this dish!!! It is so delicious. I found the recipe on Favorite Family Recipes, and like they said on their blog, this REALLY is restaurant worthy!! Supposedly it tastes just like the Bombay House's Chicken Tikka Misala.

Marinade:

1 cup plain yogurt (I used Greek)

1 Tblsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper (I used 1/8 tsp. but I'm kind of a sissy when it comes to spicy)

1 tsp. freshly ground pepper

1 Tblsp. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-size pieces (I used about 1.25 lbs.)

4 long skewers

Sauce:

1 Tblsp. butter

1 clove garlic, minced

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt (next time I will only add 1/4 tsp.)

1 (8 oz.) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt (I would not use this much salt next time...maybe 1/4 tsp.). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice (I used basmati rice).

Layered Drinks

So this is not so much a recipe, as it is directions for a fun drink to make with your kids. I got the idea from The Sister's Cafe.

Choose 2-3 drinks with different sugar contents for the layers (for example: 30 g. sugar, 15 g. sugar, 0 g. sugar). Now fill your cup with ice all the way to the top. Pour the drink with the highest sugar content into the cup, filling it approximately one third full. For the second layer, pour the second drink with the lower sugar content SLOWLY through the ice to fill approximately the second third of the glass full. Finally, SLOWLY pour the sugar-free or lowest sugar drink slowly through the ice until you've reached the top of the glass.

Baked Brown Rice

For anyone who knows me well, they probably know that I am somewhat vocal about my dislike of brown rice. I know I should eat it because it is so much more healthy, but white rice is SO much more yummy. Well, I tried this recipe from Mel's Kitchen Cafe today and we ate it with stir-fry. I really liked it...this is not to say I will stop using white rice, because I definitely won't, but now that I have found this way to cook brown rice, it will probably make an appearance at our dinner table with certain kinds of food.

- If you double the recipe, it will fit perfectly in a 9X13 inch pan.

- Makes about 3 1/2 cups cooked rice

1 1/2 cups brown rice

2 1/2 cups low-sodium chicken broth or water (if using water, add 1 tsp. salt) I used one can of chicken broth and made up the difference with water.

Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes (I will try 1 hour and 5 minutes next time...it was delicious but it was on the verge of being too dry). Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Variations:

Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 tsp. of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 Tblsp. sugar and 1/2 apple, finely diced.

Chipotle Pork Tacos

I got this recipe from Our Best Bites. It is delicious, but I am still looking for a good lime-cilantro rice recipe. I tried theirs that has the pineapple in it, and couldn't do the texture of it.

1 pound pork tenderloin, sliced thin

1 1/2 tsp. grated lime zest

1 Tblsp. fresh lime juice (juice from 1 lime)

2 tsp. minced fresh oregano, or a heaping 1/2 tsp. dry

1 tsp. brown sugar

2 tsp. chopped chipotle chiles in adobo sauce (use the peppers if you like heat but just the adobo sauce for a mild smoky bite. I used 1 1/2 Tblsp. of the sauce and no peppers and it wasn't spicy at all.)

2 tsp. bottled minced garlic

1/4 tsp. kosher salt

3 tsp. olive oil, divided

1 cup thinly sliced shallots, or onions (I used purple onions)

8 (6 inch) corn tortillas (or flour if you prefer)

sour cream

chopped cilantro

Recommended: Lime-Cilantro Rice

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 tsp. olive oil. Add onions and saute for 4 minutes or until tender. Remove from pan and set aside. Add 2 tsp. olive oil to pan and add pork mixture. Saute for 3-4 minutes or until no longer pink. Add pork to onions. Warm tortillas on a hot grill and fill with pork mixture. Top with sour cream and cilantro. Serves 4.

Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Anniversary Bowtie & Asparagus Pasta

I made this pasta to go with some chicken breasts on Mother's Day, and it is DELICIOUS!! Not too healthy, but seriously so good!!! I got the recipe from Favorite Family Recipes, and adapted it to my liking.

1 (16 oz.) package bow tie pasta

1/2 cup (1 cube) butter (don't substitute margarine)

3-4 cloves garlic, minced

3/4 cup grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt and pepper to taste

1 small bunch asparagus, blanched (original recipe called for 10-15 spears, but I thought it could use more)

1/2 cup bacon, crumbled (I used the real bacon pieces from Costco)

1/2 cup toasted pinenuts

parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and Parmesan cheese and toss together. Serve immediately.