{Captured In My Kitchen}

{Cabo Chicken}

2009-05-23T13:02:00.000-07:00

1 C. fresh lime juice (from 5 to 6 limes)
1/2 C. olive oil
4 cloves garlic, crushed with press
2 tsp. crushed red pepper
2 tsp. salt
8 med. skinless, boneless chicken-breast halves (6 oz. each)

In bowl, whisk together lime juice, olive oil, garlic, crushed red pepper, and salt. In large self-sealing plastic bag, place chicken & lime marinade. Seal bag and refrigerate chicken 8 hours or overnight, turning bag over several times. Preheat broiler, setting rack 4" from source of heat, or prepare outdoor grill for direct grilling on medium. Remove chicken from marinade; discard marinade. Place chicken on rack in broiling pan or on hot grill rack, and cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once. Serves 8.

(I found this recipe in Good Housekeeping June 2008 Magazine. It's a celeb recipe and it came from LeAnn Rimes. Apparently her hubby concocted this while they were on vacation in Cabo San Lucas, Mexico. It caught my eye immediately cause I've actually been to Cabo twice & I absolutely love and miss it. Wishing I were there now, & that is why I made this tonight. It was so DE-LISH!!)

{No Longer a Secret Mustard Potato Salad}

2009-05-23T12:17:00.000-07:00

16 (fist sized) potatoes, skinned, cut to bite size, boiled so cooked thru but still firm, not mushy
1/2 C. mayo
1/2 C. mustard
1 Tbs. garlic salt
3 tps. onion powder
3/4 C. dill pickle juice
1-1/2 C. diced dill pickles
1 -1/2 C. chopped celery
1/2 C. chopped red onion
Optional: A few hard-boiled eggs
Paprika

Mix mayo, mustard, garlic salt, onion powder, & pickle juice together. Add potatoes, celery, pickles, & onions. Top with sliced hard-boiled eggs & sprinkle with paprika.

(This is not just any ordinary Mustard Potato Salad. This to die for potato salad has been a secret up until about a year ago. It is my absolute FAVE! It is so flavorful. My mom always just made it by taste. "Add a bit of this and a bit of that and taste and ok lets put some more of this in...." This is very frustrating to a culinary failure as myself. I have no skills unless there is a recipe. So I set up my video camera last year and had her make it but using measuring tools, what a concept. We finally had it down so that me and my sibs can make this even after m'mama is long gone. Where this came from... well that is the argument. My dad claims it's his mama's potato salad and my mom claims it's her mama's. All I know is that m'mama can make it without the recipe and that is a pretty cool talent. So this is what I made on Mother's day this year for our bbq.)

{Chicken Cheese Enchiladas & Fiesta Rice}

2009-05-09T21:39:00.000-07:00

Enchiladas

4 boneless skinless chicken breasts or 3- 12 oz. cans of premium chunk chicken breast packed in water
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg can olives
1 lb. sour cream
1 lg can mild peeled diced green chilies
1 onion
8 lg flour tortillas
1 lg bag (4 cups) shredded monterey jack and cheddar mix

Mix cooked chicken, soups, diced olives, 1/2 sour cream, green chilies, diced onion and 1/2 cheese. Spray large casserole pan with Pam cooking spray. Load each tortilla with aprox. 1-1/2 to 2 cups of mixture. Roll and fold burrito style and lay in pan. Cover enchiladas with remaining cheese & cover with foil. Bake at 425 for 45 min. Remove foil for the last 5 min. Optional: top with lettuce, tomato, cilantro, & remaining sour cream when ready to serve. Also serves well with black beans.

Rice

1 can chicken broth
1/2 C. Pace Thick & Chunky Salsa
1/2 C. water
2 C. uncooked Original Minute Rice

In saucepan heat broth, water, & salsa just until starting low boil. Stir in rice, cover & remove from heat. Let stand for 5 min.

(Happy Cinco De Mayo!! This is what we had for dinner on Tuesday. It was so good. I usually make the enchiladas as a casserole (the recipe is from a co-worker from YEARS ago) but I tried it this way for a change & I loved it so much better. They were HUGE!!! Also the rice it the easiest thing and I got that one from my bro when he was in home economics in Jr. High & so we've used that one for years also. "So DAMN good!" is a direct quote from my GB. Enjoy!)

{Chocolate Love-a Cake}

2009-02-15T16:46:00.000-08:00

4- 4 oz. ramekins
4 oz bittersweet chocolate
1/4 lb. unsalted butter
3 eggs
3/4 C. sugar
1/4 C. flour
powdered sugar
strawberries

Preheat 400F.
*Tip: Trace the bottom of a ramekin on a piece of parchment paper. Cut out 4.*
Butter sides & bottom of ramekins and place parchment in bottom of each. Put sugar in ramekins to coat & dump out remnants. Melt chocolate & butter on stovetop in a double boiler (personally I just melted it in the microwave). Whisk together eggs, sugar & flour until just blended. Add melted chocolate mixture to flour mixture gradually so not to cook the eggs. Evenly divide the mixture between the ramekins using a 1/3 C. Place ramekins on cookie sheet & cook for 10-12 min. Remove when tops are firm & beginning to crack & edges are set. Run a knife along sides. Turn upside down on plate, garnish with strawberry. Sprinkle with powdered sugar.

(This is what we had for dessert last night on Love Day. I love these molten chocolate cakes. I've had them when I've gone on cruises & they are much easier than I thought for such a fancy dessert. Everyone loved them and if you are not a chocolate cake fan, they really are not like chocolate cake at all but more of a brownie consistency with liquid gooey chocolate lava in the middle... mmmmm.... I'm drooling just sitting here describing it. It's a MUST try!!! The picture above is the cake cut open so you can see it gooey goodness.)

{Artichoke Blue Cheese Chicken Fettuccine}

2009-02-15T16:20:00.000-08:00

1 package (12 oz.) fettuccine
1 can (14 oz.) water packed artichoke hearts, rinsed, drained, & chopped
2 C. sliced fresh mushrooms
2 C. cooked cubed chicken (I took mine off of a rotisserie from Costco)
1-1/2 C. Alfredo sauce
1/4 C crumbled blue cheese

Cook fettuccine according to package directions. Meanwhile, in large nonstick skillet coated with cooking spray, saute artichokes & mushrooms until tender. Stir in cooked chicken & Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 min or until heated through stirring occasionally. Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese. 6 servings

(This is what I made my GB [Gorgeous Boyfriend] for dinner on Valentines day. We entertained two other couples and everyone really enjoyed this meal. I originally found this on the TOH [Taste of Home] website. It did not include the chicken or as many mushrooms. And it was SO simple--- easy prep, easy clean-up. The only thing that I think might make it better is a really good home-made Alfredo sauce recipe. If anyone knows of one I'd love to get my hands on it. )

{Quick Sticky Cinnamon Rolls}

2008-11-13T20:20:00.000-08:00

1/3 C. sugar
3 Tbs. yeast
1/2 C. oil
1-1/4 C. warm water
2 beaten eggs
1-1/2 tsp. salt
5-1/4 sifted flour
1/4 C. melted butter
1-1/2 Tbs. cinnamon
1/2 C. sugar
1/2 C. chopped nuts (I like using pecans) *optional
3/4 C. raisins *optional

Sugar Glaze:
2 C. powdered sugar
1/4 C. hot water
1 tsp. butter

In a large bowl mix 1/3 C. sugar, yeast, & oil with warm water until dissolved. Cover & let stand in warm place 15 minutes. (Yeast will grow rapidly.)
Blend eggs into yeast mixture. Add salt to sifted flour, then gradually add to yeast mixture to make soft dough.
Knead dough 5 minutes on lightley floured surface. Roll dough into rectangular shape about 1/4 inch thick.
Brush dough with melted butter. Combine cinnamon and sugar, sprinkle over dough, then sprinkle on nuts &/or raisins if desired.
Carefully roll up dough & cut 1 inch slices. Place in ungreased rectangular pan. Let rest 10 minutes.
Bake at 425F for 10-15 minutes or until golden brown.
Frost with sugar glaze while warm.

(I got this one from m'mama. She used to make these during general conference Sunday. They go FAST!!)

{Our Favorite (GOOEY) Popcorn Balls}

2008-11-13T20:05:00.000-08:00

4 quarts popped popcorn
3 C. mini marshmallows
Mix together in large bowl

1 C. butter
1-1/3 C. sugar
1/2 C. light corn syrup
1 tsp. vanilla
Bring to boil, simmer 3 minutes. Blend into popcorn & marshmallows. Use baggies on hands to form balls.

(I received this one from a neighbor & sweet family, 9 years ago. I will be their neighbor again in just a couple of weeks. :) I love to make these for Halloween & Christmas. Be careful... they are completely addicting.)

{Hamburger Green Bean Casserole}

2008-10-17T14:00:00.000-07:00

1 lb. ground beef
2 cans green beans
1 can cream of mushroom soup
1-1/2 C. shredded cheddar (optional)
1 lg. can French's onions
4-5 russet potatoes

Brown ground beef; put into bottom of 2 qt. casserole dish. Add green beans, soup, cheese & 3/4 can of onions. Mix well. Top with mashed potatoes & cheese. Bake 350F for 30-60 min. Check for doneness.

(This is a recipe my mom has always made and this is the name we always called it, although I do know some people prefer to call it Shepherds Pie. This is definitely a comfort food for me. It's even better as leftovers... and I usually don't like leftovers, so that's saying a lot.)

{Rich Apple Almond Crisp}

2008-10-17T13:36:00.000-07:00

*SORRY FOLKS, PICTURE COMING SOON*

8 medium tart apples (aprox. 2-1/2 lb.), peeled, cored, sliced into 1-inch chunks.
3/4 C. all-purpose flour
3/4 C. sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 teaspoon ground nutmeg
8 Tbs. cold unsalted butter, cut into small pieces
1/2 C. sliced almonds

Spread apples evenly in unbuttered 2-inch deep 2-quart glass baking dish. Combine dry ingredients and cut in butter. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until topping is golden brown, the juices are bubbling and the apples are tender when pierced with a skewer, 50 to 55 minutes @ 375. Serve warm with whipped cream or vanilla ice cream.

(This is one of my most favorite recipes from The All New All Purpose Joy of Cooking cookbook I received from my Aunt Patty.)

{Chicken Parmesan Bundles}

2008-10-17T12:56:00.001-07:00

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 C. shredded Mozzarella cheese, divided
6 Tbs. grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 Ritz crackers, crushed
1-1/2 C. spaghetti sauce, heated

Preheat oven to 375F. Mix cream cheese, spinach, 1 C. of the mozzarella cheese and 3 Tbs. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly, completely enclosing filling. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl. Mix remaining 3 Tbs. Parmesan cheese and the cracker crumbs in pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is cooked through (165F). Serve topped with the spaghetti sauce and remaining 1/4 C. mozzarella cheese.

(I found this recipe in the Fall 2007 Taste of Home School Brand Name Cookbook magazine that I received at Just For Her womens fair last fall. It is a FAVORITE!)

{Dig In White Chili}

2008-10-01T10:14:00.000-07:00

1 lb. ground turkey
4 cans white beans, drained & rinsed
1 can chicken broth
1 medium onion
2 cloves of garlic, minced
1 Tbs. cumin
1 Tbs. oregano
1 tsp. cayenne pepper
2 Tbs. oil
2 small cans diced Ortega chili's
grated Jack cheese

Simmer broth, onions, garlic, herbs, oil & chili's. Add cooked turkey meat & white beans. Simmer for 45 minutes, stirring often. Top individual servings with shredded cheese & serve with corn chips.

(I received this recipe from my DS and she received it from a friend.)