Thursday, April 30, 2009

I need your recipes!!!!!!

I need your help! If you somehow stumbled across my silly blog can you do me a favor?
Leave me in the comments your favorite recipe. I would really love it.
I am in a total rutt(?) right now, and I need some fresh recipes. I need to update my cooking blog too and I will totally put them on there. Come on girls I need ya.
I love sharing favorite recipes, tried and true ones. It'one of my favorite things to do. And if you all put your recipes on here we could probably get the beginings of a pretty yummy cookbook! How fun would that be? So help a desperate mom out would ya? Thankyou tons :)


The Bjorns said...

Here is a simple, yummy chicken dish. I have no creative name for it so if you have a great idea, let me know.
Chicken marinated in Italian dressing.
Butterfly open the chicken
place slices of provolone, tomatoes, and fresh basil leaves inside the chicken.
Close the chicken with toothpicks
Grill on BBQ, or stove.

Love, Marylyn

emily and Becky (we both have blogs)! said...

Thanks Marylyn ooh, does that sound sooooooooo good. How about e call it "Marylyn's yummy chicken dish ".
Thanks i can't wait to try it!

Princess Sarah said...

Easy Chicken Enchiladas

3-4 boneless skinless chicken breasts
1 jar of salsa (any brand-I use Trader Joes’s Chunky Salsa)
1 12 ct. package of white corn tortillas; super size
1 8 oz. package of shredded Mexican blend cheese
2 cans of Las Palmas Green Chile Enchilada Sauce
Corn or Vegetable oil for frying.

Optional toppers:
Sour cream
Onions (white or green)
Black Olives

Put chicken breasts in large saucepan; add jar of salsa over chicken breasts and bring to a boil over med-high heat. Once boiling, reduce heat, cover and simmer for at least 45-minutes to an hour. Remove chicken to cool on plate. Pre-heat oven to 350 degrees. While chicken is cooling, heat oil in a saucepan and fry each corn tortillas for just a few seconds on each side to lightly crisp. Blot off excess oil with paper towels. When warm, shred chicken apart with fingers. Put in mixing bowl and add about ¼ to ½ cup enchilada sauce and a handful of cheese—combine. Prepare one 9x13 baking dish (or 2 8x8’s) by pouring about ¼ cup of enchilada sauce to coat bottom of pan.
Add chicken and cheese to corn tortillas and roll up. Place in rows in baking dish and cover with remaining green chile enchilada sauce, cheese, & ( black olives, and green. onions, optional).
Bake at 350 for 25-30 minutes; until bubbling. Enjoy!

Top yours with more salsa and sour cream. Serve with side of refried beans and cheese or rice.

(To make extra to freeze for later, cook a few more chicken breasts, buy extra cheese, tortillas, and sauce.
Prepare enchiladas with everything except covering with enchilada sauce and cheese at the end. Cover and freeze. When ready to use cover with enchilada sauce and cheese and bake as directed.)

Princess Sarah said...

Mexican Style Pasta Bake (Serves 6)

12 oz dried bowtie pasta
½ cup chopped onion
½ cup chopped red pepper
3 Tablespoons butter
½ cup flour
1 teaspoon salt
1 teaspoon dried cilantro
½ teaspoon ground cumin
3 cups whole milk
6 oz. cubed Colby cheese
1 ½ cups shredded Monterey jack cheese (6 oz)
1 cup salsa
Sliced black olives
Chili powder

Preheat oven to 400 degrees. Cook pasta al dente. In lg. saucepan cook onion, red pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until thick and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup Monterey jack cheese. Stir until cheese is melted. Pour over pasta. In a 9x13 casserole dish, layer ½ pasta mixture, all of the salsa and then remaining pasta mixture. Sprinkle with remaining ½ cup Monterey jack cheese and sprinkle with olives and chili powder.
Bake 20-25 minutes until edges bubbly.

Colleen said...

Great way to solicit comments, Becky! I'm loving these recipes! Gotta' try that "Marylyn's Yummy Chicken" for sure. :)

El Jeffe and the Girls said...

I love new recipes! I think you might like this soup recipe that's in my Williams-Sonoma Weeknight cookbook. It's very flavorful!!!

Ham, Bean & Escarole Soup
2-3 Tbl olive oil
1/2 lb ham, thicly sliced and cut into cubes
1 finely chopped yellow onion
4 cloves garlic, minced
7 cups chicken broth
1 head escarole, cored, leaves torn into pieces (I use chard because I can never find escarole)
2 cans white beans, drained, rinsed
2 Tbl fresh rosemary
1/4 tsp red pepper flakes
1/2 cup parmesan cheese, freshly grated

Warm 2 tablespoons of oil in large saucepan over med/high heat. Add ham and saute until golden and crisp (abt. 3 mins). Using a slotted spoon, transfer ham to plate. Reduce heat to medium and add more oil if necessary. Add onion and saute until softened (abt. 4 mins). Add garlic and saute for 30 seconds.

Add broth to the saucepan and bring to boil over med/high heat. add escarole (or chard) and cook, stirring, until wilted, 2-3 minutes. Add beans, rosemary, and red pepper flakes. Bring to boil, reduce heat to med/low, and simmer 5 minutes to heat through.

Add the ham to the pan and cook, stirring occasionally, until heated through, 2-3 minutes. Using the back of a large spoon, mash some of the beans to thicken the soup slightly. Simmer for 2 minutes longer. Ladle soup into bowls, sprinkle with some cheese, and serve.

This is one of my favorites on a cold day! Try it. You'll love it.

Love, Susanna

Kristen said...

Becky - go look on my profile and you will see I have a recipe blog. Lots (ok a few, I've just started it) good things on there!!