New mexico green chile breakfast burritos

These were sooo good! 4 stars! i will give one tip though, if you use fresh green chili's bought from the mexican on the side of the road, don't put too many on because they are really really really hot! i think next time i will try just some canned green chili's, we actually didn't even put hardly any green chili on it because it was so hot, so i am not sure if we got the full effect, but even serving them how we did they were amazing! we made this for dinner with a side of chipotle flavored rice cooked in chicken broth and everyone loved it!

Taken from allrecipes.com
http://allrecipes.com/Recipe/New-Mexico-Green-Chile-Breakfast-Burritos/Detail.aspx here is the link if you want to read the reviews, it got 5 out of 5 stars on the website.

New Mexico Green Chile Breakfast Burritos
recipe image
Rated: rating
Submitted By: applejedi1
Photo By: DIZRICH
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ready In: 40 Minutes
Servings: 6
"A hearty recipe for a style of breakfast burrito found in every eatery, taco stand, and gas station around Santa Fe, made with the famous green chiles from Hatch, New Mexico."
Ingredients:
4 potatoes, shredded
1 small onion, finely chopped
1 clove garlic, minced
1 (8 ounce) container frozen Hatch, New
Mexico green chile peppers
1/2 cup chicken broth
12 strips bacon

1/3 cup vegetable oil
1 tablespoon onion powder
salt and pepper to taste
6 (10 inch) flour tortillas
butter flavored cooking spray
12 extra large eggs, beaten
2 cups shredded Cheddar cheese
Directions:
1. Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
2. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
3. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
4. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
5. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
6. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
7. Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest

theme
New Mexico Green Chile Breakfast Burritos (continued) 2 of 2
Directions: (continued)
seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Sweet and Spicy chicken Sandwiches

Last time i made this Justin didn't love it but this time I made it a little hotter with medium Salsa and he loved it! This is worth making just because it takes like 5 min to prepare. i would give it 3 1/2 stars

Sweet and Spicy Chicken Sandwiches

Chicken tenders uncooked (about 10-12, just cover the bottom of the pan with them)
1 bottle Salsa ( i used Pace Medium Salsa)
1 Cup Brown Sugar
Some rolls or bread
shredded cheese (optional)

Preheat oven to 350 degrees
Place Chicken in a 9 x 13 pan sprayed with non stick cooking spray.(it is better if they are thawed so there isn't excess water). pour salsa over the top and sprinkle brown sugar over that (I used a little less than a cup so it wasn't so sweet). Cook chicken in oven for 1 hr and 15 min. Shred chicken and put back in the oven for an additional 10 min. Serve on hard rolls or bread (I did it once on Rhodes rolls and i thought they were too soggy with it), add some shredded cheddar cheese on top of chicken. ENJOY!

Broccoli Cheese Soup- yum

Blaine, who is not a fan of soup, just called over from the kitchen "oh man, this is so good, I am licking the bowl like it's cake batter". That's right! Delicious Broccoli cheese soup with no velveeta!

I hope you enjoy it as much as I did! Another great one from mykitchencafe.blogspot.com

1 can chicken broth (or I just used chicken base and 2 C water)

1 small onion, diced

1/3 C flour

1/4 C butter

pepper to taste

2C milk (I used 1%)

1 1/2 C shredded chedder cheese (the sharper the better, I had some extra sharp...hot dang it was good)

1/2 C shredded swiss cheese

steamed chopped broccoli (I totall forgot to chop it, whoops)

Simmer chicken broth and onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve.

I had no gumption to make bread bowls tonight but it would have been awesome with them. Enjoy!

Alfredo Pasta bake

I got this from this blog http://eoberrys.blogspot.com/search/label/recipes
I hate bottled alfredo sauce but this was actually way good. I added a little extra milk in mine just to make sure it wasn't dry.

Alfredo Pasta Bake
(Source: Amber's Delectable Delights)
Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter
Directions:- Preheat oven to 350 degrees- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Rachel's notes-I like to use Classico Four Cheese Alfredo Sauce. And when I bake it I wait until it starts bubbling and then I turn on the broiler for just a few minutes just to brown the cheese, just don't burn it. Burn=no good.
I also don't follow this recipe to the "T". If I think it needs a little more of this or that I add it. Just don't use too many noodles. I usually don't use the whole package of refrigerated noodles if you use too many noodles add more sauce otherwise it won't be very moist. Okay enough of this. If you try this let me know what you think. I love Ambers blog (which I got from Tia's blog) I have gotten about 4 recipes from her that my family love. Sigh... I wish spell check would work.

Sheperd's Pie

This is another food storage dinner, and I thought it was delicious!, I used beef soup though and I think it would have been better with actual beef stew because there is a lot of juice in the soup and I just dumped it out, but either way it was a crowd pleaser, and very easy!


1 (40 oz) can beef stew
1 (12oz) can vegetables (peas, corn or green beans)
1 cup potato pearls (from your cannery materials)
1/2 cup grated cheese
2 cups very hot water

combine stew and vegi's then pour into an 9 x 9 baking dish.
Combine potato pearls with water, stir briefly, cover and let stand for 5-10 min (or if you are using another kind of instant potatoes just make it like it says on the package)
Spread potatoes over the stew, top with grated cheese.
Bake at 350 degrees for 30 min or until hot and bubbly.

serving suggestion:
instead of using a casserole dish, try dividing the entree into individual ramekins.

Semi- homemade cheddar broccoli soup

Ok so i realize that this is cheating a little bit but oh well.

1 bag cheddar broccoli soup mix (Bear Creek)
diced potatoes
frozen or fresh broccoli
corn
season to taste
Ham (optional)

So this is something that I usually keep on hand for cold days. I try to crockpot pretty much everything so I turned this into a crockpot meal too. I put the soup in the crockpot with 8 cups of water as directed then I just add extra stuff to make it extra yummy. I just add whatever i have, and i add a little salt and pepper and just cook it for like 4 or 5 hours.It is delicious. I usually serve it with fresh rolls or bread bowls. Yumm. We are having this tonight since we have like a foot of snow it really sounded good!

BBQ chicken pizza

This is from a book called "Dinner, it's in the bag" by Christine Vanwagonen. She just got called to the general relief society and she wrote this book of recipes to help you cook from your food storage. so the first time i made this i made it how it was written and the second time i did mostly fresh stuff and it was amazing both ways- the smell of canned chicken gets to me, but it tasted pretty much the same as the fresh chicken. I give it four stars!

Pizza Dough
3 1/2 cups white unbleached flour
1T salt
1T sugar
2T active dry yeast
1 1/2 cups warm water (no more than 105 degrees)
3T extra virgin olive oil

-In a large mixing bowl, wisk together the flour, salt and sugar.
-In the 1 1/2 cups of warm water, dissolove the 2 rounded Tablespoons of yeast, stir well. Let rest for 5 min- then add olive oil
-Pour yeast mixture into the flour, salt and sugar. Stir withe wooden spoon until dough forms a ball. The dough will be sticky.
-Turn the dough onto a heavily floured board. Gently add flour as you begin to knead the dough. Continue adding flour until the dough stops stickingto your hands (this will take about 10 min)
-Form the dough into a ball
-pat entire ball with olive oil
-place in bowl and cover with cotton cloth, place in a warm place for 20-30 min. Remove it from the bowl and punch it dowm on a floured board and reform into ball, put back in bowl for another 20 min
-preheat oven for 45 min at 500 degrees (warming the pizza stone if you want good results)
-separate the dough into 2 balls for 2 large pizzas or 3 balls for three medium pizzas.


ingredients for the toppings

1-2 (14oz can) chicken
1 bottle BBQ sauce (sweet baby ray's is my favorite kind)
1 small bag of pregrated pizza cheese (parmesean, romano, and asiago grated cheese)
1 (8oz) can pineapple tidbits
1 1/2 T dried onion (I used fresh red onion which added nice flavor)
2 T dried Cilantro

-Reconstite onion with 1/4 cup water.
-in a ziplock bag, combine chicken and 2/3 cup of BBQ sauce. Refrigerate for 2 to 3 hours.
-Pour off marinade
-Sprinkle cheese over crust
-spoon 2/3 cup of the bbq sauce over the cheese. top with the chicken, onion, and pineapple tidbits. sprinkle more cheese on top.
-bake for 8 min at 500 degrees. sprinkle with cilantro.


Now like i said this was delicious either way, but I made it with fresh chicken last time and so i just cooked the chicken then added the bbq sauce for the last 5 min of cooking. I didnt have any marinade to pour off though. so i didn't do that. I also added fresh mushrooms and next time i am going to put precrumbled bacon on it too. and like i said, i would recommend red onions- cut up into really small pieces, i also left off the cilantro. this was sooo good though, and i even let the kids make their own pizza and they loved that.

Mexican Lasagna

Okay, I really should just refer you to PW's site, because that's where I've gotten almost all of my dinner recipe ideas lately, but here's another winner that we tried and all liked at our house.

Here's the recipe.

Chicken Spaghetti

This is another recipe I found on Pioneer Woman's site and loved. I really think you can't go wrong with any of her recipes. Except maybe the whiskey carrots...if you're LDS like I am. But, I'm not here to judge. This was a good, quick easy meal that my whole family liked. I think next time I make it I'll leave out the green peppers. I liked them, but my kids are not the green pepper eating types. We'll see how generous I'm feeling next time I make it...

Here's the recipe.

Chicken Enchiladas

This recipe is another regular around our house, I love it. I always half this recipe too because it makes a lot, but i will write the original recipe.

Preheat oven to 350 degrees
2 cans cream of chicken soup
2 small cans green chili's
6 cups chicken- cooked and cubed and seasoned to taste
1 small onion
1 pkg flour tortillas
grated cheese

heat soup, add chili's, onion, sour cream. Divide chicken, cheese and sauce (2Tbs or more)in each tortilla. Place in a 9 x 13 pan. pour remaining sauce on top and sprinkle with cheese. cover and bake for 1/2 hour.

Chicken stuffing bake

Now I got this recipe from the back of a stuffing box but I have changed it so much I will just write it how I do it. This is my brother in laws favorite meal(he lives with us so he eats my stuff a lot)

6 chicken tenders frozen
1/3 cup sour cream
1 can cream of chicken or mushroom
cheese grated
frozen broccoli
1/2 box turkey stuffing (i like this flavor best)
water to mix into stuffing

I know this is similar to my other casserole but this one takes like 5 minutes to prepare so i love it. Get a small casserole dish, put frozen chicken in the bottom, season it with whatever you like to season stuff with (season all, Mrs. dashes, salt and pepper. Mix together sour cream and cream of chicken, pour over chicken. Put broccoli on that and cheese then mix stuffing with some water to moisten it ( i think it is like a half of cup of water but don't quote me on that) then put the stuffing on top. cook at 350 degrees for 40-45 minutes, until chicken is done. The original recipe has you put this in a 9 x 13 pan, but if i do that i double the sour cream and cream of chicken and do the whole box of stuffing, i just like a little extra creamy stuff. We have this one a lot, i love it!

Parmesan Fondue

Fondue is a tricky thing, at least cheese fondue is. It often turns out too thick and clogs your throat even before it gets a chance to clog your arteries! Either that or it calls for exotic cheeses that cost a fortune or wine, etc. Anyway, I found a great and simple recipe last night and it turned out great!

I got this recipe on www.allrecipes.com

Parmesan Fondue

• 1 1/2 cups milk
• 2 (8 ounce) packages cream cheese, cubed
• 1 1/2 cups grated Parmesan cheese
• 1/2 teaspoon garlic salt

DIRECTIONS

1. In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

There were four of us and I halved the recipe and still had plenty to spare (though we were being crammed with good food from every angle, so it wasn't that the fondue wasn't de-lish!). I added a little onion powder and pepper and substituted minced garlic for the garlic salt (buy that thing at Costco I tell ya). Also it was a little thick so I added maybe 1/4 C milk extra.

I served with
Red Pepper strips
Cubed french bread
apples
broccoli

bag the broccoli and go with more bread and apples ! Oh and don't freak if you don't have a fondue pot. I somehow lost the cord of mine so we just ate it from the pan on the stove and it was good, just a little hot!