Shredded BBQ Sandwiches

This is an awesome and simple recipe for BBQ Sandwiches.   Just use any meat you'd like-chicken, pork roast, or beef roast.  It sounds a little weird to put BBQ sauce and Italian dressing together, but it is so tasty!  And it's easy because you prepare it in the crock pot.  Bonus!  I LOVE using a pork loin roast or chicken. I even throw the chicken breasts in frozen and cook them on low and it's so easy!

BBQ Sandwiches
3 lbs
1-12 oz bottle BBQ Sauce (I used Sweet Baby Rays-the more quality the sauce, the yummier the meat)
1 cup Italian salad dressing (I used Zesty Italian)
1/4 cup brown sugar
2 tbsp Worcestershire Sauce

Place meat in slow cooker.  Put water in to cover half of the meat.  Cook until tender.  In a small bowl, mix BBQ Sauce, Italian dressing, brown sugar and Worcestershire sauce.  Before adding sauce, drain the meat.  Shred meat and add sauce to the meat the last 30 min-1 hr.  You CAN cook the meat in the sauce from the beginning without adding water.  I think it saturates the meat too much but it's still yummy.  Enjoy!!

Yummy Zucchini Boats

I can't take any credit for this recipe. My mom and my sister, Annie, created it with all the yummy zucchini they are getting from their garden. Who doesn't have zucchini laying all over your kitchen counters when you have a garden? These are DELICIOUS!! Especially with the big zucchini that you can't do a whole lot with. My sister in law, Shera, took these out of the oven about half to 3/4 of the way done and put them on the grill with her meat to finish cooking. The smokey flavor made them so yummy!!


ZUCCHINI BOATS
2 large zucchini (at least 12 inch if possible)
1/2 onion
Garlic, minced
1 lb turkey or pork sausage
2 medium sized tomatoes
1/4 cup green, red or orange bell pepper (or all three)
Salt/pepper
Olive oil
1/2 cup cheddar cheese (they are also really yummy with parmesan cheese sprinkled on top)
2 eggs
1/2 sleeve ritz crackers
2 Tbs butter

Sauté sausage. Try to break up into really small pieces. Combine with vegetable mixture. In the same pan, after sausage is removed, saute onions and garlic then add sausage back to the pan.

Slice zucchini in half lengthwise and spoon and throw out seeds. Carve out the rest until about 1/2 inch of zucchini is left in the "boat." Make sure to keep this part of the zucchini to put back into the veggie mixture. Rub a small amount of olive oil and salt and pepper and put on a cookie sheet in the oven on 375 degrees while you dice the rest of the veggies.

Dice tomatoes, bell pepper and rest of zucchini. Grate some cheese maybe 1/4 to 1/2 cup and add to vegetable mixture. Add sausage, onion and garlic mixture. Whisk 2 to 3 eggs depending on how much vegetable mixture you have. Add in with vegetable/sausage mixture.

Remove boats from the oven and spread mixture evenly into prepared zucchini boats. Top with a little more cheese (cheddar or parmesan).

Lastly, crush ritz crackers in a gallon baggie and combine well with melted butter. Top each boat with these crumbs.

Bake for about 30-40 minutes at 375 degrees or until zucchini boats are fork tender and topping is golden brown.

Poppyseed Chicken

I honestly have never heard of Poppyseed Chicken until our friends made it for us in the middle of our move. It was SOOOO yummy! I have made it often ever since. Most of the recipes out there are about the same but here's the recipe I have. It's incredibly easy and my kids love it!! And that's important ;)

POPPYSEED CHICKEN
6 chicken breasts (you can get away with 3 or 4 but I like a lot of chicken in mine)
2 cans cream of chicken
2 cups sour cream (I use light)
1 1/2 sticks of butter
1 1/2 rolls Ritz crackers, crushed
2 tbsp poppyseeds
Boil and cube the chicken breasts and place in the bottom of a 9x13 baking dish. Combine cream of chicken and sour cream over stove top in a pan. Pour over chicken. Melt butter and combine with crackers and poppyseeds. Sprinkle on top and bake at 350 degrees for about 30 minutes until hot and bubbly. Serve with rice or over mashed potatoes or with quinoa.

Loaded Baked Potato Chowder

This is another really simple delicious soup. It's actually a Pampered Chef recipe, which means it's GOTTA be good! If you have a deep dish baker stone with a lid, you can actually make this in the microwave!!! Even better! If not, just cook it in a pan. Just make sure you cook the potatoes slower than in the microwave or you'll burn it (I know from experience=).

Loaded Baked Potato Chowder

2 1/2 lbs potatoes (scrubbed or peeled, whichever you prefer)
3 1/2 cups milk
4 oz cream cheese (I use 1/3 less fat), softened
2 tbsp butter
1/4 cup sliced green onions
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp ground black pepper
Optional toppings: cooked, chopped bacon, sour cream, steamed broccoli florets, grated cheese for the top, green onions for the top

1. Slice potatoes in half lengthwise; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop or pastry blender.

2. Meanwhile, whisk cream cheese until smooth in a medium sized bowl. Slowly add remaining 3 cups milk (I put in microwave for 30 sec-1 min for better blending), whisk until smooth.
Add cream cheese mixture and butter to potatoes. Microwave, covered, on high 3-5 minutes or until mixture is hot.

3. Carefully remove baker from microwave. Add cheddar cheese to chowder and stir until melted. Stir in green onions, salt and pepper. Serve with toppings, if desired.

Yields 6 servings (8 cups)

Cream Cheese/Potato soup

This recipe is from one of my friends. She made it for us quite a while ago and they have since moved but I've been in a soupy mood lately. I guess that's one thing winter is good for! Try this easy, yummy soup!


Cream Cheese Soup

4 C chicken broth

2 C sliced carrots

1/2 small white onion, finely chopped

4 C potatoes, diced

1/2 t white pepper

16 oz cream cheese, softened

4 C milk

4 T butter

4 T flour

More Southwestern goodness

I borrowed this recipe from a new friend here in town, Suz. It is SOO delicious and great as leftovers, too. Super easy and fast with hardly any prep, just take the chicken straight from the freezer. Try it! You can put it between two tortillas and grill it, use it as dip, roll it up into southwestern egg rolls, whatever you want.

Southwestern Goodness in the Crock-pot

3-4 boneless chicken breasts or thighs

1/2 pkg taco seasoning

1 cup salsa (or more if you'd like)

1 can corn, drained

1 can black beans, drained and rinsed

1-8 oz pkg cream cheese

Place frozen chicken breasts in a crock-pot and sprinkle taco seasoning atop. Cook on high for 2-3 hours or until chicken falls apart. Shred and add salsa, corn, beans and cream cheese. Cook on low for another 30 minutes to an hour to melt the cheese.

IDEAS:

Wrap in tortillas

Use for chicken quesadillas

Stuff tortillas for chicken enchiladas

Eat with chips

Eat on rice

Top with tomatoes, sour cream, cheese, lettuce, etc for a salad.

It's even good as a dip with chips

The possibilities are ENDLESS!

Ham and Cheese Quiche

I found this recipe in the Better Homes and Gardens cookbook but I have changed it a little bit. My in-laws ate this while they were visiting and she requested that I post it for her. We LOVE this. Even the kids eat it and Derrel usually doesn't like quiche but he rants and raves about this one!





Ham and Cheese Quiche
1 recipe for single crust pie
4 beaten eggs
1 1/4 cups half and half or milk
1/4 cup sliced green onions
1/4 tsp salt
1/8 tsp ground black pepper
Dash of ground nutmeg
3/4 cup chopped cooked ham, turkey
1 1/2 cups (6 oz) shredded Swiss, cheddar, Monterrey Jack or Harvarti cheese (I use Monterrey Jack)
1 tbsp flour

Prepare and roll out pie crust. I use store bought (it's easier). When I am feeling like cooking more healthily, I make whole wheat pie crust (just substitute whole wheat flour for all purpose flour). It's AWESOME! Poke holes in pie crust with a fork and bake at 450 degrees for 8 minutes. I fold a square piece of aluminum foil in fourths and rip a circle a quarter of the size of the pie in the middle corner. When opened, it forms a circle which you can cover your pie crust with so it won't get too brown. Reduce oven to 350 degrees.

Meanwhile, in a medium bowl, stir eggs, milk, green onions, salt, pepper and nutmeg. Stir in meat. In a small bowl, toss together the cheese and flour. Add to egg mixture and mix well.

Pour egg mixture into hot, baked pie crust. Bake at 350 degrees for about 50 minutes or until a knife inserted near center comes out clean. If you are baking more than one at the same time, it will take longer! Let stand for 10-15 minutes before cutting.

Outback Steakhouse Rub

Oh heavens! This is gooooooooood! Jon Jackson gave the recipe to us and I have been using it very frequently. Try it out, you'll love it. I've made steak and grilled shrimp with it. I'm sure it would be good on whatever you do-veggies, chicken, etc. Ummmm mmm good.

Steak Rub
4 steaks (see below)
4 tsp salt (kosher if desired)
4 tsp paprika
2 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
1/2-1 tsp cayenne pepper (I'd go with 1/2 if you can't stand much spiciness)
1/2 tsp coriander
1/2 tsp turmeric

The best steaks to use are top sirloin, ribeye or filet steaks (or whatever suites your fancy- my favorite is NY strip or ribeye). I even rub and sear pork tenderloin and bake it in the oven in foil. So tasty! You don't want to get too lean or it will dry out. You need a little marbling in your steak. Rub the steaks how you like 'em. Derrel likes just a sprinkle, I like my drenched in spices. In a large frying pan, sear steaks on medium high and then place on grill. ONLY FLIP ONCE. Remember that steak still cooks a little bit after you take it off the grill. Grill to desired pinkness and then eat immediately! SOOOO yummy.

Cafe Rio en su casa. . . . . (is that grammatically correct?)

So, for any of you out there that LOVE Cafe Rio but have no access to it's deliciousness, boy do I have a recipe for you. Yes, you can make Cafe Rio at home. Check it out. Many of our friends out here have introduced us to this and it's the next best thang, I tell ya! I made a 6 lb roast for it and we had dinner for a week. I don't usually like leftovers, but I ate it all up. I'm totally addicted. BTW, it freezes well, too.

Cafe Rio Pork
6 lb pork roast
20 oz coco cola
12 oz La Victoria Red Taco Sauce (mild)
1 cup brown sugar
1 tbsp cumin
Cook the pork roast in crock pot for 12 hours on low, filling pot half way with water. Drain water and add remaining ingredients. Cook for 2-4 more hours. Shred in crock pot and cook for 2 more hours.

Layer salad as follows:
Tortilla
Green Chili Rice
Black Beans
Pork meat
Chopped romaine lettuce
Diced tomatoes
Cheese (any kind that suits your fancy)
Chip strips
A little parmesan cheese
Creamy Tomatillo Ranch Dressing
Feel free to glob some guacamole and sour cream on the side!
ENJOY!

Green Chili Rice (for Cafe Rio)

This rice goes along with the Cafe Rio pork salad. It's super easy and adds so much to the salad.




Green Chili Rice
3 cups minute rice
3 cups water
1 tbsp butter
3 tsp chicken bouillon
1 tsp salt
4 tsp minced garlic
1/2 bunch cilantro, chopped
1 tsp cumin
1 can green chilies
1/2 cup chopped onion
In a saucepan, saute butter, garlic and onions. In a pan, bring water to a boil and add rice. Boil until tender and add the rest of the ingredients. I have always had to add a little bit more water so it didn't dry out. Cover and simmer for a while.

Creamy Tomatillo Ranch Dressing (for Cafe Rio)

This dressing is meant to go on top of the Cafe Rio pork salad. If you don't know what a tomatillo is, it looks like a green tomato in some kind of a thin shell (see picture). You can find it in the produce section of most grocery stores around the jalepeno peppers.


Creamy Tomatillo Ranch Dressing
1 pkg hidden valley ranch dressing (unmade)
1 cup mayo
1 cup chopped cilantro
2 cloves Garlic
3 tomatillos
1/2 cup buttermilk (I make my own)
1/2 tsp chili powder

Mix all ingredients in a blender. I cut the tomatillos into fourths. Makes 3 cups.

Yummy Tomato Soup

My sister gave me this recipe and she found it on allrecipes.com. It's a homemade tomato soup and very easy to make. I made it in about 25 minutes. Yummy with grilled cheese sandwiches or crackers. Rachael Ray says that if you use San Marzano tomatoes in the can, they aren't as acidic. I found a large can at Kroger but I couldn't find it at Wal-mart. Enjoy!

Rich and Creamy Tomato Basil Soup
1- 28 oz can whole peeled tomatoes, drained and seeded
4 cups tomato juice
14 leaves FRESH basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomato juice in a large saucepan. Before adding tomatoes, squeeze seeds out if desired. Simmer (DO NOT BOIL) for a few minutes just until heated through. Pour into blender and puree adding the basil leaves to blend also. Return the puree to the saucepan. Place the pan over medium heat and stir in the heavy whipping cream and butter. Season with salt and pepper to desired taste. Heat, stirring until the butter is melted. Remember: DO NOT BOIL. It will make the tomatoes more acidic! Sprinkle a little cheese on top, it's yummy!

Chicken Broccoli Casserole

This recipe came from my friend, April, who made me dinner right after I had my first child. It was SO good that I had to get the recipe from her and I have made it quite often ever since. I know there are a lot of recipes out there for this, but I don't particularly like curry and most of them have curry in them. This one doesn't, hence it's in my recipe box. Just another idea for an easy yummy dinner.

Chicken Broccoli Cheese Casserole
2-3 boneless chicken breasts
1 bag (12 oz) frozen broccoli florets
1 cup cheese (cheddar or colby jack)
2 cups cooked rice
1 can cream of chicken soup
1/2 can milk
~Cut up chicken and cook in skillet with seasoned salt.
~Heat soup and milk in small saucepan or in microwave.
~Layer casserole as follows in a 9x13:
spread rice on bottom
sprinkle broccoli
sprinkle chicken
pour soup/milk sauce on top
sprinkle with cheese
~Bake at 375 degrees until hot and cheese is melted, approximately 20-25 minutes or so. You can cover with foil if cheese is getting too brown.

Fast and fun

This is a fast family favorite of ours. I love it because I can make it in about 20 minutes, unless I have to make the chili. But you can use canned chili and it's just as good.

Frito Pie
Rice
Chili
Cheese
Fritos (corn chips of any variety)
On top of a pile of Fritos, drop hot rice and pour as much chili as you want on top. Top with cheese and enjoy.

BBQ Chicken

You want an EXCELLENT marinade for chicken? Well, you're in luck because this one is absolutely fantastic and quick & easy. It's from a friend in a ward from Orem, UT. Try it, you''ll LOVE it!



Savory BBQ Chicken Marinade
1 cup soy sauce
1 cup oil
2 cups Sprite or 7-up
1/4 tsp garlic powder
1/2 tsp horseradish powder or sauce
Mix together. I use a big ziplock baggie and then add the meat. Mariate for 3-4 hours. Baste meat while grilling (I'm sure you don't HAVE to grill it). Just make sure you don't overcook your meat. SO YUMMY!

Kim's Chili

Here's a recipe I actually made up all by myself (shocking, I know). Try it and see for yourself, just don't forget to rate it at the bottom of the post!




Kim's Chili
1 lb ground beef
1/4 cup onions if desired
1-14.5 oz can diced tomatoes (I puree it in the blender)
1 can kidney beans (drained just a bit)
1 can pinto beans (drained just a bit)
1-8 oz can tomato sauce
1/2-6 oz can tomato paste
2 tsp chili powder
2 1/2 tsp kosher salt
3/4 tsp black pepper
3/4 tsp garlic powder
3 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
pinch of sugar
OK, I'm going off of memory here but I think that's right. Brown onions and then add meat. Add sauces and beans and rest of ingredients. Allow to simmer for as long as you want. We love to add rice, cheese and Frito's to make Frito Pie.

Sour Cream Chicken Enchiladas

I know most people have a recipe for this, but these are exceptional. The recipe is from another sister-in-law, of course and they are fantastic. Definitely not low fat!

Sour Cream Chicken Enchiladas
3-4 chicken breasts (shredded)
8-12 tortillas (burrito size)
1 1/2 cans cream chicken soup
2 cups sour cream (16 oz)
4 oz. can green chilies (blended in a blender or food processor-goes over better with the kids)
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
3/4 cup chopped onion (I don't use this!)
1 1/2 cups grated cheddar cheese
I think the chicken is best if you cook in a crock pot with a 1-1 1/2 cups water for 3 hours on high. It's tender and yummy and shreds so easily. I put it in frozen! Mix all ingredients together in a bowl. Place large spoonful on warm tortillas and wrap. Place in 9x13. In separate small bowl make sauce for top:
1/2 cup sour cream
1/2 cup milk
1/2 can cream of chicken soup
Spread sauce on top and sprinkle with cheese. It's also yummy if you add sliced olives on top of the cheese. Bake at 400 degrees for 40 minutes until bubbly.

Cheddar Loaves

This is a recipe from another sister-in-law (what a great family to marry into). It's been a hit every time I make it whether it's for guests or just my little family. SOOOOO TASTY!



Cheddar Loaves
1 egg
3/4 cup milk
1 cup shredded cheese (I use Colby Jack or Cheddar)
1/2 cup oatmeal
1/2 cup chopped onion
1 tsp salt
1 lb. ground beef
Mix all ingredients but the meat. Mix in meat and make into egg shaped loaves. Glaze the top of loaves with this sauce:
1 cup ketchup
3/4 cup packed brown sugar
2 1/4 tsp mustard
Bake loaves at 350 for about 40 minutes uncovered or until no longer pink in the middle. Great served with mashed potatoes or rice.

Broccoli Cheese Soup

This recipe is from my sister-in-law who used to make it when we went to their house for dinner. It's so simple and yummy! It's great at the end of a cold day and makes a lot of leftovers.


6 chicken bouillon cubes
3 quarts water
1-16 oz bag frozen broccoli (or fresh)
3-4 large carrots, sliced, grated or chopped
1 cup diced potatoes

Boil the water and bouillon cubes. Add vegetables. Simmer until desired tenderness of vegetables is reached.

Melt:
1 cube butter
1/2 cup flour

Stir into pot with a whisk. After it thickens a bit, add 16 oz Velveeta (1/2 of a huge block) and allow to melt. If it's still a little too thin for your liking, add a little more butter/flour mixture.

Joppy Sloes

I found a sloppy joe recipe on allrecipes.com that turned out great. It's a simple and quick dinner. We eat them opened faced with a fork so they're not so schloppy! Here's the recipe:

Sloppy Joes

2 pounds lean ground beef
1/2 cup chopped onion
1 cup chopped celery (I didn't put celery)
1 (10.75 ounce) can condensed tomato soup
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns

1. Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
2. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
3. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.