Wednesday, April 13, 2011

Carribean Salad

Carribean Salad

Tortilla Chips
Yellow Rice
Black Beans
Cheddar Cheese
White Cheese (no particular kind)
Green Onions
Sour Cream
BBQ Sauce

1. Prep all of your ingredients. Prepare yellow rice according to package directions. Heat up black beans. Grate your cheese. Cut up onions, tomatoes, etc.
2. Build your salad. Broken tortilla chips go on the bottom. On top of that goes a layer of lettuce. Next goes the yellow rice and black beans. Then goes the tomatoes and green onions. Then goes the sour cream and BBQ sauce. Mix up all ingredients in the bowl until blended. If you don't like a particular ingredient, leave it out.
3. Enjoy!

--Seana Moss

Tuesday, April 12, 2011

Chicken Enchilada Soup

Chicken Enchilada Soup (This is a good alt. to taco soup.)

1 can cream of mushroom soup
1 can cream of chicken soup
1 large can green enchilada sauce
1 can sliced olives
8 corn tortillas
2 cups chopped, cooked chicken
1 bunch green onions, chopped
1 can chopped green chilies
1 cup monterey jack cheese, grated
1 cup cheddar cheese, grated
1 can black beans (or your fave white bean)
1 cup frozen corn kernals

In a large bowl, mix cream soups with enchilada sauce. Add olives, chilies, beans, corn, and chicken. Tear or cut tortillas into small pieces. Add tortillas and cheese and mix all ingredients together. Put in a saucepan and cook until warm, about 20 minutes. Can cook in crockpot on low for about 3-4 hours.

--Jessica Hansen

Southwest Chicken Burritos- crockpot

Southwest Chicken Burritos- crockpot

2-3 frozen chicken breasts,skinless
2 cans corn, drain
2 cans black beans,drain
1 can refried beans
1 can stewed tomatoes, do not drain
1/2-1 cup salsa

Cook on low about 6 hrs or high 4 hrs
Serve in tortillas with all your fave fixins

* Can use canned chili beans for black beans. Drain just a bit from the chili beans but not all the juice since there's lots of spices in it. I have also just used one can of corn and it came out fine.

--Janelle Stubbs

Crockpot Lasagna

1 jar prepared pasta sauce
9 peices uncooked lasagna noodles
1 container pesto (7-11 oz)
1 (15-ounce) container ricotta cheese
1 bag baby spinach
2 cups sliced mushrooms (or other vegetables)
2 cups shredded cheese (I like the Italian Blend)
1/4 cup water

The Directions.

I use a 4 quart slow cooker.
Put about 1/4 cup pf sauce into the bottom of your cooker and swirl it around.
Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer).
Smear ricotta cheese and pesto onto the noodles (I like to mix the ricotta and pesto together before I start).
Add a handful or two of baby spinach, a handful of mushrooms, and top with a layer of cheeses. The spinach is fluffy, so you're going to have to squish it down to make it all fit.

Repeat layers (sauce, noodles, ricotta/pesto, veggies, cheese) until you've run out of ingredients.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.
I think this tastes better as leftovers, so this would be a great make-ahead meal (if you want to do a bunch of cooking ahead for the whole week).

-- Emily Gerow

Roasted Chicken


2 teaspoons salt
1 teaspoons paprika
½ teaspoon onion powder
½ teaspoon thyme
½ teaspoon white pepper
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 onion, quartered
1 large, whole chicken

Mix spices in bowl. Set aside. Rinse chicken and pat dry, inside and outside. Rub chicken inside and outside with spices. Place onion inside cavity. Preheat oven to 325 degrees. Bake uncovered until golden brown and the drumsticks don’t resist being pulled (about 1 ½ hours or longer depending on the size of the chicken).

*You can prep the chicken up to a day ahead and just pop it in the oven about 1 ½ to 2 hours before you want to eat.

*To make this even faster and easier, you can mix up a few batches worth of the spice rub at a time to keep on hand.

--Amy Hiatt

Thursday, April 7, 2011

30-Minute Home-made Pizza

30-Minute Home-made Pizza
Ingredients: 1 Tbsp active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 Tbsp. vegetable oil
2 1/2 cups flour

Toppings: Sauce, cheese, others

1. Preheat your oven to 450 degrees.
2. Pour the yeast and sugar in the water. I like to do this in my Kitchen Aid. Let it rest for 5-10 minutes. It will be nice and bubbly. This is a good time to prepare the sauce or toppings.
3. Add the salt, oil, and flour. Knead well for about 5 minutes. You want a smooth ball. The dough will be sticky. Let it rest for about 5-10 minutes. Here's another good chance to finish the toppings and grease your pan (I use a large, 10" X 13"cookie sheet)!
4. Press the dough into a cookie sheet. Use your hands to spread it out--it doesn't even need rolling!
5. Add sauce, cheese, and toppings. One of my favorites is barbecue sauce, onions, and canned chicken (fast and easy!)
6. Bake for about 13 minutes.

--Carla Jansen

Wednesday, March 18, 2009

Easiest Whole Wheat Bread

Easiest Whole Wheat Bread
Many of you have asked for this and I'm finally getting around to posting it. It really is easy!!! If I can do it- anyone can!

2 (8X4 inch) loaves
3 ½ C. whole wheat flour
1/3 C. gluten flour
1 ¼ T. instant yeast
2 ½ C. steaming hot tap water
1 T. salt
1/3 C. oil
1/3 C. honey or ½ C. sugar (I always use honey)
1 ¼ T. bottled lemon juice
2 ½ C. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from sides of the bowl. This makes a very sot dough.
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 15-20 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually ad last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
Jamie Rasmussen (Eliza Smith)