Jerk Chicken Nachos

I LOVE this twist on nachos!  SOOO Yummy!

Ingredients:

6	cups tortilla chips
3	cups diced or shredded cooked chicken
2	cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2	tbsp Jamaican Jerk Rub, divided
1	small yellow or red bell pepper or combination
1	lime
2	tbsp snipped fresh cilantro
1/4	cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)

Directions:

1. Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
   
   
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ‘N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

Yield: 12 servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Carbohydrate 10 g, Protein 16 g, Sodium 300 mg, Fiber 1 g

Cook's Tips: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.

This recipe can also be prepared on the Large Bar Pan, if desired.

Shirley J: Creamy Vegetable Lasagna

Ingredients:

• 1 tsp Shirley J Chicken Bouillon
• 3 Tbs Butter
• 6 Button Mushrooms, Sliced
• 1 c. Onion Sliced
• 2 Garlic Cloves(chopped)
• 1 Green Bell Pepper, Sliced
• 1 Medium Zucchini, Sliced In Circles
• 1 box Uncooked Lasagna Noodles
• 6 oz Spinach
• 1 tsp Black Pepper
• 1/2 Tbs Red Pepper Flakes
• 4 c. Alfredo Sauce(see below)
• 4 c. Mozzarella Cheese

• Alfredo Sauce
• 1 c. Shirley J Universal Sauce
• 4 c. Water
• 1 c. Parmesan Cheese, Grated

Directions:

Preheat oven to 375 degrees. Over medium heat, briefly sauté mushrooms, onion, garlic, green bell pepper, and zucchini with Chicken Bouillon, pepper, red pepper flakes, and butter. Do not overcook. Set aside. In a 9×13 pan, layer uncooked pasta noodles, alfredo sauce (just enough to cover noodles), and vegetable mixture. Add second layer of noodles, alfredo sauce to cover, and spinach. Finally, add third layer of noodles, remaining sauce, mozzarella cheese, and water. Cover and cook for one hour. Remove cover last five minutes and sprinkle with parmesan cheese. Remove from oven and let stand for 15 minutes before serving.

Alfredo Sauce:
In medium saucepan, whisk together Universal Sauce and water; bring to a boil. Turn down heat and bring to a desired consistency. Stir in parmesan cheese.

**Note:  I left out the spinach and mushrooms.  I wish I would have added about 2-3 times the amount of vegetables though!

Chicken Tacos

Cook 4 pieces of chicken, 1 can of corn, 1 -1.5 c. of salsa, and 2 cans of black beans in a crockpot.  Shred the chicken up after it has finished cooking.  Serve in tortillas with any toppings you desire.

Shirley J: Garlic and Asparagus Pasta with Lemon Cream

Another FABULOUS Shirley J recipe!

Garlic Asparagus and Pasta with Lemon Cream Sauce

8 oz. dried rotini pasta
1 T. butter
2 c. fresh asparagus (chopped)
1 c. yellow summer squash or similar (cut in 1“ chunks)
2. cloves fresh garlic (minced)
¼ c. Shirley J Universal Sauce
1 c. water
2 t. fresh lemon zest

Directions:
Cook pasta according to package directions, drain and keep warm.
Combine water, lemon zest, and Shirley J Universal Sauce in saucepan, whisk till sooth and bring to a slow boil, remove from heat. Melt butter in large skillet; add asparagus, squash, and garlic. Sauté until asparagus is just tender; remove veggies and combine with cooked pasta, toss to combine. Place pasta mixture on large serving dish; pour hot lemon sauce on top, stir gently to combine.

Empty-the-fridge and wrap it up!

Excuse the paper plate... sometimes you just gotta do it! :)

This is as the title says- I basically use whatever I have on hand and throw it in. 

Main Ingredients:

Shredded Chicken

1 can of Cresent rolls

Then you can add anything!

onions

peppers

artichoke

broccoli

carrots

olives

cheese

mushrooms...

Cook at 375 for about 20 minutes or until golden brown

BBQ Chicken Sandwiches

I don't have a picture of the finished thing sorry!  We ate it too fast!

All you do for this is cook your chicken in the crockpot for a few hours, drain the water out, shred it and then put it back in the crockpot.  Pour BBQ sauce over the chicken (to taste...) and then let it cook on low for about 30 minutes or until it is warm.  Serve on a roll/bread/bun with cheese.  YUM!

Crockpot Refried Beans

Ingredients:

• 3 cups of dry pinto beans (rinsed)
• 1/2 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

Directions:

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

Recipe Source: Dinner's Ready

Pizza Dough

(the pizza was so good I almost forgot to take a picture before it was all gone...)

Pizza Dough

2 1/2 T. Yeast

1 c. warm water

1 t. sugar

2 T. vegetable oil

2 1/2 c. flour

1 t. salt

Mix the yeast, water and sugar together in a bowl.  Let the yeast mixture sit for about 5 minutes.  Then combine the yeast mixture and the rest of the ingredients in a large mixing bowl (Bosch or KitchenAid if you have one...) Let it mix for about 10 minutes (or knead well...).  After it is well mixed let it sit for about 5 minutes and then roll it out into whatever pizza shape you want. 

Bake at 400 for about 10-15 minutes.  Put whatever toppings on that you want!



Minstrone Soup

Ingredients:

1 lb. hamburger
2 t. beef boulion
1 T. salt
1 t. pepper
2 t. oregano
2 t. basil
2 T. parsley
2-3 c. sliced carrots
5 stalks celery, sliced
2 c. chopped onions
1 can green beans
1 qt. tomatoes
1 small can tomato paste
1 can kidney beans
1 can garbanzo beans
1 1/2 c. macaroni
6 c. water

Directions:

Brown hamburger and onions together.  Put in a large pot and add water, boulion and vegetables.  Simmer until vegtables are tender.  Add remanining ingredients, simmer until macaroni is done (approx 7 minutes).  ADD GREEN BEANS LAST so they don't get mushy.  Enjoy!

Shirley J: BBQ Grilled Pizza

Ingredients:

2 c. Shirley J Sourdough Bread Mix

3/4 c. water (for bread mix)

1 T. instant Yeast (for bread mix)

1 - 6 oz. chicken breast (pan seared and cut into small strips)

1/2 c. frozen corn

1 c. mild cheddar cheese, grated

1/2 c. Shirley J BBQ Sauce Mix (prepare according to pkg. directions)

1/2 c. red onions

1/4 c. vegetable oil

Directions:

Clean you grill well with a wire brush, and then turn it on medium.

Cut the dough into 2 even pieces and roll each one out into a circle, brush on the oil onto top side of the dough. Turn your grill down to low and place the dough directly onto the grill by flipping it over, placing the oiled side on the grill. Cook for about 2 minutes, rotating dough frequently with quarter turns.

When dark brown marks appear flip the bread over and immediately put on the toppings.

Cook for about 2 more minutes, turning it every few seconds with quarter turns. Remove when the crust has browned and the cheese is melted. 

Recipe Source:  This recipe is adapted from the Shirley J recipe found HERE

Chicken Egg Rolls

If you are one of those people who like measurements... sorry this recipe basically doesn't have any.  I will try though to tell you how much I used.  I will try to update this rrecipe later with actual measurements.

You will need:

Assorted vegetables to you liking

I had a Red Pepper, broccoli, carrots and baby corn

You will also need:

Chicken

Egg Roll wraps

This is the baby corn and egg roll wraps I used.

You can find egg roll wraps over in the produce area normally by the mushrooms, tofu, asian foods...

I first cooked my chicken in a pot of water with a boullion cube and some seasoning.  I cooked two chicken breasts.  I let that cook for about an hour or so or until it was very tender and fell apart easily. 

Then I cooked my broccoli and carrots. I used about a medium sized head of broccoli and two handfuls or so of carrots (see I told you- NO measurements!) 

Cut up the pepper and baby corns- or any other vegetable you are adding. 

I used about half a pepper and about half a can of baby corns. 

Cook tip #1: When you are only wanting to use part of a pepper- cut off the portion you want and then leave the rest attached to the stem and core of the pepper.  It will last longer this way.

Then cut up and add your chicken and cooked vegetables.

Cook Tip #2:  When you are cutting up broccoli and don't want little green specks everywhere (I didn't do this in this recipe because I diced it all up) don't cut through the top of the broccoli.  Just cut the stem and break apart the broccoli in desired sizes.  This will prevent the top of the broccoli leaving green stuff everywhere!

I mostly just added stuff until it looked good.  See-

YUM!! Doesn't that look pretty!?

Then (I had to put my egg roll wrapper on a green cutting board so you could actually see it)

be careful taking your egg rolls apart- the egg roll wraps are very thin!  Also, make sure you just have one. 

Turn your egg roll so it is like a diamond and take about 1/4 c. of your mixture and put it in the center/lower tip of your egg roll.

Then roll up your egg roll- be sure to tuck in the corners of your egg roll so that your mixture won't fall out.  I wrap mine pretty tight.  It is very important how well you wrap them if you are going to fry them in oil, however, I have started to bake mine and that way it isn't as crucial that you fold them up perfectly.

After you get it all wrapped up, take your finger and dip it in some water and go along the end flap.  This will seal it a little better so that it doesn't come apart.  Don't use too much water! Just a little bit will work.

Then you can cook them in oil (which is how I used to always do it) OR (this is what I got from taste of home and now I always do it this way) bake them in the oven. 

Place them on a tray (foil is optional) and spritz them with vegetable oil or olive oil.  I have my Pampered Chef kitchen spritzer that works great for this. 

Bake them at 400 for about 10 minutes.  I broil mine on High for about a minute after that or until the shells are a little bubbly and brown. 

Then ENJOY!  This would be great with a side of fried rice (which I am still wanting to share my recipe with you).  We dipped ours in soy sauce.. well.. and my daughter used ketchup and then my husband did too.  He said he liked it better with ketchup but I just cringed and just knew that he ruined it like that!

These turned out FABULOUS!!  They would also make a great appetizer dish.

Recipe Source:  I got the baking time/temp from a taste of home magazine but the ingredients and all were made up on the spot with what I had in my fridge and pantry.