Fiesta Chicken Pasta Salad

This is a fast, easy, delicious recipe. I love making it when it is warm out.

1 pkg Hidden Valley Fiesta Ranch dip mix
1/2 c. oil
1/2 c. vinegar

1 lb. cooked, shredded chicken
3/4 box garden rotini (I just use the entire box)
1 can black beans
1 can black olives, halved (I usually leave these out)
2-3 tomatoes, chopped
frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, & tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Toss again just before serving.

Sausage Gravy

My cousins Melie and Cam made this for us back in Utah, and we tried it out for ourselves here. Delicious, fast, and easy breakfast worth every calorie!

1/2 Tube of Pork Sausage
2-3 Cups of Milk
3 Tablespoons of Flour
1 Tube of Biscuits (Pillsbury usually has a coupon for them for free or $.37 at Aldi's)

Brown sausage in a large skillet. Add enough milk so that the meat is swimming. Boil. In a lidded jar, shake together the flour and 1/2 cup of cold milk. Add it to the pan and let it thicken. You can add more milk if it is too thick. Serve over biscuits.
(picture off Hyde and Seek)

Ranch Mac and Cheese

A great new twist for all you mac and cheese lovers!!

1 pkg(16oz) elbow macaroni
1 c. 2% milk (I used buttermilk because that is what I had)
1/4 c. butter, cubed
1 envelope ranch salad dressing mix
1 tsp garlic salt
1 tsp garlic pepper blend (I mixed black pepper and garlic powder)
1 tsp lemon pepper seasoning (I totally forgot this)
1 c. shredded Monterey Jack cheese
1 c. shredded Colby cheese (I just used 2 c. of colby because I didn't have the other)
1 c. sour cream
1/2 c. crushed saltines
1/3 c. grated parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a dutch oven, combine the milk, butter, dressing mix, and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with saltines. Sprinkle with parmesan cheese.

Looking back it is pretty amazing that it still tasted good with everything that I did different. You can try it my way, or the way that it is supposed to be. Have fun. My kids loved it!!! (picture and recipe from taste of home )

Steamed Pork Buns & Asian Salad

Steamed Pork Buns
These were so good! Really fun to make! I served them with an asian salad - recipe below!
I did steam them (and they were fantastic!) but I think baked would be yummy too!


Filling:
1/2 teaspoon five-spice powder (I actually left this totally out)
1 pound pork tenderloin, trimmed ( i used only about 1/2 the meat and the first time I used just a pork chop I had in the freezer and it was super yummy)
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt

Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder


1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes. (Since I haven't used the five-spiced powder I just cooked my pork with a little cooking spray and it was great - oh I thinly sliced it before I cooked it!!)
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid. (I don't have a bamboo steamer but I do have a veggie steamer and I just used that - I sprayed my steamer though because they stuck the first time )
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.


Asian Salad

Pork (I have used a pork tenderloin or a pork chop)
Teryaki marinade *I like Lawry's Teryaki*
Lettuce
Mandrain Oranges
Almonds
Chow Mein Noodles
Whatever fun asiany toppings you want
Asian Salad Dressing *I love Krafts Light Asian Toasted Sesame

Thinly slice your pork and marinade in Teryaki. Cook pork in the marinade (I just threw it in a frying pan with a little cooking spray). Then just serve your salad like a Taco Salad (all seperatly) and then everyone can add the toppings they want. I love this -- so tastey!!

Taquitos

1 small onion chopped
1 clove garlic, minced
3/4 lb lean ground beef (I usually use less more like 1/2 lb)
1/2 cup salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas (I use whatever size I have, they are usually the big ones and it still works great)
1/2 cup shredded cheddar or Montery Jack cheese
Sour Cream

Heat oven to 400 degrees. Cook ground beef, when almost done add in the onion and garlic. Cook until onion is softt. Add in 1/2 cup salsa, chili powder, salt and pepper. Cook over low heat stirring occasionally for 10 minutes. Place tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of beef mixture, spreading it to an inch from the edges. Sprinkle with cheese. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegie oil (I just sprayed them with cooking spray). Bake for 8-12 minutes or until the tortillas are lightly browned. Serve hot with salsa and sour cream.

Artichoke Chicken

1 Small Jar of Marinated Artichoke Hearts
1 Cup grated Parmesan Cheese
1/2 Cup Sour Cream
1/4 Cup Mayo
2 Teaspoons of Minced Garlic
Dash of Salt and Pepper to liking (I did about five good shakes of pepper and two of salt)
4 Skinless, Boneless Chicken Breast Halves

Set oven to 375 degrees. Drain artichoke and squeeze out liquid before chopping. In a bowl mix artichoke, parmesan cheese, sour cream, mayo, garlic, salt and pepper. Set chicken in a baking dish and pour mixture on top. Put it in the oven for 35 minutes. Serve over noodles.

Pecan Crusted Chicken

1/4 c. milk
1/2 c. flour
1/2 c. finely chopped pecans
2 Tbsp sesame seeds
1 1/2 tsp paprika
3/4 tsp pepper
1 tsp salt
4 boneless skinless chicken breasts
2 Tbsp canola oil

Place milk in a shallow bowl. In another shallow bowl, combine flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk then coat in flour mixture.
In large nonstick skillet, brown chicken in oil on both sides. Transfer to a greased cookie sheet and bake uncovered at 350 for 15-20 min or until juices run clear.

We have also been able to brown chicken just by spraying it with cooking spray so you don't have to use so much oil. Then I just use foil to cook on instead of greasing the pan.

Peanut Butter Dreams

For Melissa and Hugh :) These are so yummy and simple. The only dilemma you may run into is if you don't own a miniature muffin pan. I couldn't make these until after Christmas this year ;)

Peanut Butter Dreams Aunt Bev
½ c margarine
1 tsp vanilla
½ c creamy peanut butter
1 ¼ c flour
½ c sugar
½ tsp salt
½ c brown sugar
3 tsp baking soda
Miniature Peanut Butter Cups

Cream together and put small spoonful into lined mini muffin tin. Bake at 350 for 5-6 minutes. Insert peanut butter cup in each cookie and bake 1 minute longer.

Tropical Drink

Here you go! This is actually from one of the gals in Jason's dental class. I'm sure you can change it up as you like!

Tropical Drink Mary Miller Philp

1 lg can Juicy Juice (kiwi strawberry or other)
1 bottle Fuze (pina colada/banana coconut)

Mix.

Tortellini Soup

1 sweet onion, chopped
2 cloves garlic, minced
6 c. beef broth
14 oz can diced tomatoes, undrained
1 small can tomato sauce
1 large carrot, chopped
1 small yellow zucchini, chopped
1 sweet green pepper, chopped
1 tsp oregano flakes
1 tsp crushed basil
16 oz frozen cheese or beef tortellini

Brown onion and garlic until soft and light golden in large sauce pan. Add broth, tomato sauce, diced tomatoes, yellow zucchini, carrot, and green pepper. Cover and simmer for 40 min or until veggies fully cooked. Add seasonings and tortellinis and cook for 10 - 15 minutes. Season to taste.