Our Favorites of 2010

I thought it would be fun to look back over the recipes I had posted this last year and find our favorites.  I got the family involved with this project also.   I started off by telling them to pick their
"Top 5" favorite recipes from this year and quickly realized that we "LOVED"  many more than 5 recipes.  So here is a list of our favorites.

Jen's Favorites 2010- (in no particular order)
15 minute Cream Biscuits
Asian Lettuce Wraps
Applebee's Oriental Chicken Salad
Creamy Chicken Crock Pot Tacos
Lemon Cream Chicken
Baked Chicken Taquitos
Dr. Pepper Pulled Pork
Crock Pot Taco Soup
Ranch Fries
Garden Vegetable Zucchini Soup
Fried Cheesecake
Fresh Peach Dessert
Bajio Chicken Salad
Strawberry Cashew Salad
Ranch Dressing
Zuppa Toscana
White Chicken Chili

Kile's Favorites 2010-(in no particular order)
Asian Lettuce Wraps
Taco Lasagna
Creamy Chicken Crock Pot Tacos
Pineapple Apricot Skewers
Garlic Cheddar Chicken
Lemon Cream Chicken
Baked Chicken Taquitos
Chicken Flautas
White Chicken Chili
Crock Pot Taco Soup
Fresh Peach Dessert
Frito Chili Cheese Wraps
Dr. Pepper Pulled Pork
Ranch Fries
Ranch Dressing
Mom's Chicken Noodle Soup

Kiley's Favorites 2010- (in no particular order)
Sausage Cups
Asian Lettuce Wraps
Beef Stroganoff
15 minute Cream Biscuits
Chicken Cashew Wraps
Garlic Cheddar Chicken
Baked Chicken Taquitos
White Chicken Chili
Soft Chocolate Chip Cookies
Fresh Peach Dessert
Destries Lemon Pie
Fried Cheesecake
Lemon Cheesecake Fruit Dip
Brown Sugar Muffins
Red and White Pasta
Ranch Fries
Market Street Grill Potatoes
Poppy Seed Pasta Salad
Strawberry Cashew Salad
Zuppa Toscana


Madee's Favorites 2010- (in no particular order)
Chicken Bacon Stuffed Pizza Rolls
Asian Lettuce Wraps
Berry Cheesecake Paraits
Baked Chicken Taquitos
Berry Cream Cups
Applebee's Oriental Chicken Salad
KFC Chicken Bowls
Lemon Cheesecake Fruit Dip
Brown Sugar Muffins
Monster Munch Popcorn
Pizza Soup

15 Minute Cream Bicuits

I have to say, these are probably my new favorite thing.  Try them, and when you do, let me know if you LOVE them as much  as we do.

Recipe from Real Mom Kitchen

• 2 cups all purpose flour
• 2 1/2 teaspoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 cups heavy cream

 Preheat oven to 425°F degrees.  Spray a baking sheet withe cooking spray.
 In a medium bowl, mix together dry ingredients and stir  to combine.
Add Cream, Stir to combine.
Put dough on a lightly floured surface.
Knead briefly (30 seconds) until dough comes together.
Shape dough into a long rectangle and cut in half length-wise and then cut into pieces horizontally.  Arrange on baking sheet.
 Bake  in oven on middle rack for 15 minutes- until golden brown.


Rate It!
Jen: 9.5
Kile: 9
Kiley: 9
Madee: 7.5
Destrie: good

Breakfast Casserole

Recipe from Jamie Cooks It Up

24 oz frozen shredded potatoes (I used cubed hash browns.)

salt and pepper

12 eggs

2 C half and half

1 t season salt

1 1/2 C cheddar cheese, grated

1 1/2 C pepper jack cheese, grated

2 C chopped ham (I used Hormel real bacon bits.)

Gravy:

1 can cream of mushroom soup

1/3 C sour cream

4-6 T milk

salt and pepper

1. Spray a 9x13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheese and bacon. Stir to mix it all together.

3. Pour it over the top of the potatoes.

4. Bake at 350 for 50 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.

5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole. 
Rate It!
Jen: 7.5
Kile: 7
Kiley: 7
Madee: 7
Destrie: not good

Creamy Scrambled Eggs

•  Recipe from Real Mom Kitchen
• 8 eggs
• 1/3 cup heavy whipping cream
• 2/3 cup cubed fully cooked ham-(I used Hormel Real Bacon Bits)
• 1 green onion, chopped
• Dash salt
• Dash pepper
• 4 teaspoons butter
• 4 ounces cream cheese, cubed

1. In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper.
2. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
3. Stir in cream cheese. Cook and stir until completely set.

Rate It!
Jen: 8
Kile: Didn't have any
Kiley: 7
Madee: Didn't like them
Destrie: Good

Menu Planning Monday

Hope all of you had a very Merry Christmas!

Our Traditional Christmas Eve Dinner

  There has been a lot of food and a lot of parties, so I am ready to keep things simple this week.  I have 2 breakfast recipes to share that we had over the weekend, be looking for those later today.  Our menu for the week is as follows:

Monday: Shredded Roast Beef Sandwiches/ Market Street Potatoes

Tuesday: Soup and Biscuits

Wednesday: Beef Tacquitos

Thursday: Faye's Sloppy Joes/Homemade French Fries

Tortilla de Patata

Recipe from my brother, Kevin.

Ingredients:
 2 Tbsp.Olive Oil
1 large potato-scrubbed, peeled and cubed
5 eggs
2-3 Tbsp. milk
1/2 tsp. onion powder
1/2 tsp garlic powder
salt and pepper to taste

Put olive oil in a frying pan (regular size)  Coat the pan.
Add diced potatoes to the pan and cook until tender.  Stir often as they cook.
Add salt, pepper, onion powder, and garlic powder.
In a bowl, whisk the eggs and milk together.
Pour eggs into potato pan.
Reduce heat to low and cook until eggs begin to brown on the around the edges.
 Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. 
Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
Rate It!
Jen: 8
Kile: not home
Kiley: not home
Madee: 7
Destrie :good

Candied Almonds

Recipe from My Kitchen Cafe
Ingredients:
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon


Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry.  Check to see if the almonds are done,  the coating on the almond should feel hard and crunchy. Cool completely before serving or packaging.
Rate It!
Jen: 8
Kile: 8
Kiley: doesn't like nuts
Madee: 7
Destrie: Good

Menu Planning Monday

I have a feeling things are going to be extra chaotic this week as Christmas is fast approaching!  Therefore, no menu planning this week.  However, tonight I will be making Tortialla de Patata.  This is a recipe that my brother, Kevin learned to make while on his mission in Spain.  He taught me how to make it yesterday and I am going to give it a try.

On Christmas Eve, we will be having our family Christmas Eve party-just me, Kile and the kids.  Every year we have the same thing for dinner.  This year I  was thinking about changing it up and making something different.  The kids insisted I leave the menu as it always has been.  Yay! That made me happy- our Christmas traditions are important to them.  Having said that, here is a look at our menu for Christmas Eve.

Turkey Steak withe honey mustard dipping sauce, Loaded Baked Potatoes, Corn, Tossed Salad with Ranch, Rolls and Cheesecake with topping for dessert.  Yum and oh so fattening...better RUN lots this week!
Merry Christmas!

Asian Chicken Wraps

Recipe from My Kitchen Cafe

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.
Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 8
Madee: 7.5
Destrie: good

Refried Bean Soup

Recipe adapted slightly from Recipe Shoe Box 
Ingredients:
1 can (16 oz.)  refried beans
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) Rotel tomatoes with Lime and Cilantro
1/2 cup water
1 can (4 oz.) chopped green chilies
1/4 cup salsa

Tortilla chips
Sour cream 
Shredded cheddar cheese 

In large sauce pan combine all ingredients (except tortilla chips, sour cream, and cheese). Bring to boil. Reduce heat; simmer or until heated through. Serve hot with tortilla chips, sour cream, and little sprinkle of cheese.
 Rate It!
Jen: 7
Kile: 7
Kiley: 5
Madee: 5
Destrie: he liked to dip his bread in it, but it was too spicy for him.

Menu Planning Monday

Monday: Sandwiches-boring I know.  It's been a crazy weekend- no time to cook tonight!

Tuesday: Ranchero Chicken Crostada

Wednesday: Refried Bean Soup

Thursday: Asian Chicken Wraps

Treat: Candied Almonds- I failed to do these last week...

Creamy Pasta with Lemon Pepper Chicken

Recipe adapted  from Michelle's Recipe Box

Ingredients:
2 to 3 cups rotisserie chicken
2 tbsp olive oil
3 garlic cloves ,minced
1 tbsp grated zest and 3 tbsp. juice from 1 lemon
1 pound of spaghetti
1 cup Ricotta Cheese
1 cup grated parmesan cheese
parsley
salt and pepper

Directions:
Heat  oil in  skillet over medium heat until simmering.
Add garlic and 3/4 tsp pepper-cook until fragrant, about 30 seconds.
Add lemon juice and simmer-about 1 minute. 
Add chicken and heat through.
In a pot, boil water then add 1 tbsp salt and pasta to boiling water and cook until al dente.
Combine ricotta, parmesan, lemon zest,and 1/4 tsp. salt in medium bowl.
Reserve 1 cup pasta cooking water.
Drain pasta and return to the pot.
Stir in ricotta mixture,chicken,parsley and 1 cup reserved pasta water.
Season with salt and pepper.

Rate It!
Destrie and I were the only ones that liked this.  It had a light lemon flavor- He and I  would have it again... not sure why the rest of us didn't like it...
Jen: 7
Destrie: good

Orange Cranberry Bread

 Ingredients
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange strawberry banana juice
1 1/2 cups dried cranberries
Directions
Combine flour, sugar, baking powder, salt and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg, orange peel, and orange juice all at once; stir until mixture is evenly moist.  Fold in cranberries.  Spoon into a greased 9 x 5 x 3-inch loaf pan.  Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan; cool on wire  rack.
*Recipe adapted slightly from Sisters Cafe.

Rate It!
Jen: 7
Kile: 7
Kiley: 7
Madee: did not like
Destrie: good

Menu Planning Monday

Monday: Creamy Chicken Crock Pot Tacos, Katie Salsa, Lime Cilantro Rice-(all of these recipes can be found on my blog from precious posts.)

Tuesday:  Pasta with Lemon Pepper Chicken

Wednesday: Teriyaki Spinach Salad with Salmon

Thursday: Two Bean Soup with Kale

Treat of the week: Candied Almonds

Peanut Butter and Honey Popcorn

Recipe from Real Mom Kitchen

• 8 cups popped popcorn
• 1/2 cup sugar
• 1/2 cup honey
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla

1. Place popcorn in a large bowl. In a small saucepan, combine sugar and honey. Bring to a rolling boil.
2. Remove from heat and stir in peanut butter until smooth. Add vanilla.
3. Pour peanut butter syrup over popcorn and stir to coat.  Spread out on to a cookie sheet.

Rate It!
Jen: it was ok- I'm not a fan of peanut butter...I mostly made this for Madee!

Kile: Doesn't Like Peanut Butter...
Kiley: Eh..Honey and Peanut Butter Suck
Madee: 7.5
Destrie: Good

Poppy Seed Pasta Salad

 Ingredients:
16 oz. Package Bow Tie Pasta
2 cups cooked diced chicken (I used a rotisserie chicken)
1 1/2 cups broccoli cut in bite size pieces
1 cucumber peeled and diced in bite size pieces
1 1/2 cups purple grapes halved
1 jar Briannas Poppy Seed Dressing
Directions:
Cook Pasta according to package directions. Drain. Combine all ingredients.

Rate It!
Jen: 8
Kile: 7
Kiley: 8
Madee: 7
Destrie: Not Good

Chicken and Spinach Enchiladas

Recipe from Recipegirl.com
Sauce:
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
8 ounces sour cream
4 ounces cream cheese
½ cup green taco sauce

Enchiladas:
12 (8-inch) flour tortillas
4 cups cooked, shredded chicken (about 2 large breasts)
10-ounce package frozen chopped spinach, thawed & squeezed dry ( I used fresh spinach.)
8 ounces sliced mushrooms
1 large shallot, finely chopped (about ¾ cup)
1 pound (16 ounces) grated Monterey Jack Cheese ( I used cheddar cheese.)

1. Preheat oven to 425 degrees F. Spray two 9×13 pan with nonstick spray.

2. Prepare sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring until thick (5 minutes). Whisk in cream cheese until melted. Stir in sour cream and taco sauce. Let cool.

3. Assemble enchiladas: Lay out tortilla on work surface. Spread 2 Tablespoons Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a Tablespoon of spinach and a few mushroom slices. Spoon 2 Tablespoons of the sauce on top of the mixture. Roll and place seam-down, 6 enchiladas in each dish. Spoon remaining sauce over rolled enchiladas, then sprinkle with remaining Jack cheese.

4. Bake 25 to 30 minutes, or until lightly browned and bubbly.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 8
Madee: 8
Destrie: Good