Flour Tortillas

-Heather Jordan

2 1/2 c. flour
1 c. very hot water
1 tsp. Kosher salt
1/4 c. shortening

In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. Or a hot mess (literally), as Mia Michaels might say. I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.

Anyway, after you add the water, the dough will start to come together. When it is fully combined, remove from mixer and divide into portions. Now…the recipe yield really depends on how many tortillas you want. If you want small tortillas (like for fajitas), then you’ll probably get around 10-12. If you want medium tortillas (burritos), then you’ll probably get 8 or so. For large tortillas (like for salad wraps), you’ll get around 6. Shape portions into round balls.

Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.

Place raw tortilla on preheated skillet. Now…be forewarned–the first one may not work out great; it’s like the first pancake or the oldest child (TOTALLY kidding, oldest sister and oldest child!) You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles.

When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.

This is where some personal taste comes in, but in my experience, dark marks on your tortillas (like you see on store-bought ones) usually lead to brittle tortillas when they cool down. Personally, I’m keeping my eye out for a kind of “greasy” look inside; I know that sounds gross, but that’s the best way I can think of to describe it. These ones are cooked enough to not taste raw, but they’re also very soft when they cool and they hold up to being wrapped, folded, twisted, and turned.

If you’re cooking these quickly, you can just stack them on top of each other and they’ll stay warm. You can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven (170) until you’re ready to use them. But be sure and save one just for you–you have to eat it while it’s still hot and you can spread some butter on it or butter with cinnamon sugar or just eat it plain and BLESS the wonder that is real Mexican food!

Chicken Fajitas

-Heather Jordan

Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2″ slices

Marinade:

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 t vinegar

2 t soy sauce

1-2 t liquid smoke

1 t salt

1/2 t chili powder, or chipotle chili powder

1/2 t cayenne pepper

1/4 t ground black pepper

1/4 t onion powder

Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.

Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve.

Creamy Chicken Noodle Soup

-Sarah Hirschi

6 cups of water (I use 2 cans of chicken broth and 4 cups of water)
3 chicken breasts ( I use about 8 tenders)
1 tablespoon chicken bouillon or base (4 bouillon cubes for 4 cups of water in addition to the broth)
2 cups chopped celery
2 cups chopped carrots
2 cans cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles (I like the rottini noodles better for this recipe)
1/4 cup of flour (I used 1-2 tblsp. of cornstarch and water instead)
1/2 cup cold water.

Bring water (and broth) to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut into small pieces. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour (cornstarch) and water (I don’t use very much with the cornstarch. Just enough to make it wet.) together stirring until smooth. Stir flour mixture into soup and cook until thickened.

Chicken Parmesan Salad

-Tarena DeDen

1/4 tsp salt
6 oz Radiatore Pasta
1 cooked boneless skinless chicken breast (of medium size) cut into 1/2 inch cubes
1 cup rounded mini carrots (baby)
1 cup broccoli
1 green onion (add more to taste)
8-10 fl oz Kraft "Special Collection" Parmesan Romano Dressing
1/3 to 1/2 cup Shredded Parmesan Cheese


Cook the Pasta as directions on bag. Best if a little firm. Break the broccoli into medium small sprigs. Cut carrots diagonally. Slice green onion thinly and break into rings.

Add the broccoli, carrots, chicken and onions to the pasta. Stir in the dressing and then the salt. Finally add the parmesan cheese and mix. The salad should be creamy, but not too creamy.

The only store around that carries the dressing (right now) is the Orem Target. Substituting the dressing with something else isn't the same. I know Macey's carries the pasta.

Chicken Crunch Salad

-Tarena DeDen

4 cups boiled, diced chicken
1 cup diced celery
2 Tbsp Mustard
1 small can Mandarin oranges
2 Tbsp chopped green onions
1 diced green pepper (I dice the celery & pepper very small)
1 pint Miracle whip (I don't use the whole pint)
1 9 oz can Chinese noodles
1/2 cup green olives (optional)
1 small can crushed pineapple
green grapes

Combine all ingredients except mandarin oranges and noodles. Use Miracle Whip to taste and refrigerate overnight. Add mandarin oranges and noodles just before serving. Mandarin oranges can be kept cold overnight also.

Chicken Enchilada Chili

-Heather Jordan


1 1/2 pounds chicken (boneless & skinless)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Chicken Crescent Rolls

-Heather Jordan

1 pkg(3 oz) cream cheese
2 T margarine, melted
2 C cooked, cubed chicken
salt and pepper to taste
2-3 T milk
1 can crescent rolls
crushed croutons or seasoned breadcrumbs


Blend cream cheese and 2 T melted margarine. Add chicken, seasonings and milk. Spoon chicken mixture onto crescent rolls. Then spray with cooking spray and coat tops with breadcrumbs. Place on ungreased baking sheet. Bake at 350 for 20-25 minutes.

Russian Chicken

-Heather Jordan

1 small bottle Russian salad dressing
1 small jar apricot jelly/jam
1 packet onion soup mix
4-6 boneless, skinless chicken breasts

Mix dressing jelly, and soup mix. Pour on boneless chicken and cook at 350 for 1 hour. Serve with rice and vegetables or salad of your choice.

Sweet and Sour Chicken

-Heather Jordan

1-2 lbs chicken breast.cubed
1/4 C onion
1 small green pepper, cut into strips
1 can pineapple chunks, save juice
1/4 C brown sugar
2 beef bouillon cubes
1 C water
3 T cornstarch
3 T vinegar
2-3 T soy sauce

Cook chicken in small amount of oil. Add onion and green pepper and slightly cook. In a bowl add drained pineapple juice, brown sugar, bouillon cubes, water, cornstarch, vinegar, and soy sauce. Stir well until cornstarch is dissolved. When chicken and onion are cooked turn down to medium heat and add liquid mixture. Stir and let thicken. Sauce will turn a darker color. Add pineapple chunks and serve over rice.

Crunchy Onion Chicken

-Heather Jordan

1 1/3 C French's Cheddar French fried onions
4 boneless, skinless, chicken breasts
1 egg, beaten

Place french onions into plastic bag. Lightly crush with hands or rolling pin. Dip chicken into egg. Then coat with onion crumbs pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs if desired. Bake at 400 for 20 minutes or until no longer pink in center.

Stuffing Chicken

-Heather Jordan



1 box Stove Top Stuffing
1 C hot water
1 1/2 lb boneless skinless chicken, cubed
1 can cream of chicken soup
1/3 C sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400. Sprinkle 1/2 C of dry stuffing mix evenly on bottom of 9x13 pan. Set aside. Add hot water to remaining stuffing mix. Stir just until moist. Set aside. Place chicken over dry stuffing mix. Mix soup, sour cream, and veggies. Spoon over chicken. Top with prepared stuffing. Bake 30 minutes or until chicken is cooked through.

Rice a Roni Casserole

-Heather Jordan

2 boxes broccoli au grauten with cheese rice a roni, make up according to box directions
2 C chopped turkey or chicken
10-16 oz bag frozen broccoli chunks
mozzarella cheese

Mix roni and chicken and add broccoli chunks. Put in a 9x13 inch pan. Spread mozzarella cheese on top. Bake at 350 for 30 minutes.

Spinach Chicken Breast Rolls

-Heather Jordan

4 medium boneless, skinless chicken breasts
1 egg white
1 carton cottage cheese
1/2 a 10 oz package frozen chopped spinach, thawed, and well drained
1/3 C part skim mozzarella cheese, shredded
1 1/4 C spaghetti sauce (half a 26 oz. jar)
2 T tomato paste
6 oz dried multigrain or whole wheat spaghetti, cooked

Preheat oven to 375. Place each chicken breast between plastic wrap; lightly pound wi flat side of meat mallet to about 1/4 inch thickness. In a bowel stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken leaving 1/2 in border. Roll up from narrow side. Place, seam sides down, in 2 quart rectangular baking dish. Combine spaghetti sauce and tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more or until chicken is no longer pink and cheese is light brown. let stand 10 minutes. If desired, serve with spaghetti.

Creamy Pesto Chicken & Bowties

-Heather Jordan

3 C uncooked bow tie pasta
1 lb boneless skinless chicken breasts, cubed
2 T butter or margarine
1 can cream of chicken soup
1/2 C prepared pesto sauce
1/2 C milk

Cook pasta according to package directions. Drain. Meanwhile, in a large skillet, cook chicken in butter until browned, stirring often. Add soup, pesto, and milk. Bring to a boil. Cook over low heat 5 minutes or until internal juices of chicken run clear. Stir in pasta and heat through.

Serve with cooked veggies in broth and sugared grapes.

Grapes:
1/2 C sugar
2 envelopes gelitin

Dampen grapes and roll in mixture.

Monterey Roasted Chicken

-Heather Jordan

1 T butter, melted
4 boneless, skinless chicken breasts
1/2 T lime juice
1 1/2 C (6oz) 4 cheese Mexican blend shredded cheese
1/4 C chopped fresh cilantro
3 T salsa

Place chicken in center of pan. Brush with combined butter and lime juice. Bake at 425 for 20 minutes or until chicken is no longer pink in center. Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken. Bake 2 minutes or until cheese is melted. Serve with chopped red potatoes covered in sauce also.

Pasta Milano

-Nicole Bender

2 tsp. olive oil
2 tsp. roasted garlic
2 cup mushrooms, sliced
2 Tbsp. sun dried tomatoes
2 tsp. parsley, fresh
4 oz. chicken stock
10 oz. Chicken, cooked and cubed
2 cup Alfredo sauce
8 oz. Bow tie pasta, cooked
2 Tbsp. Parmesan cheese, grated

Heat a saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Saute. Add Alfredo sauce, bow tie pasta, and toss.

Hot Chicken Salad Sandwiches

-Aubri Larson

2 (5oz) can chicken, drained & shredded with a fork
1 (8 oz) can pineapple tidbits, drained
1 c (4oz) shredded cheddar cheese
1/4 c sliced green onion
1/3 c mayo
1/2 tsp salt
rolls, bread or biscuits

-mix all ingredients (except bread) in a bowl. Brown the rolls under broiler on one side. Put the salad on the rolls & broil the other side.

Poppyseed Chicken

-Heather Jordan

1 - 16 oz. container sour cream

2 - 10 3/4 oz. cans cream of chicken soup

2 tbsp. poppyseeds

8 - skinless, boneless chicken breasts - cooked

2 rolls of Ritz crackers - nothing else tastes as good

Cook chicken thoroughly, I do it in the microwave in my pampered chief rice cooker. While chicken is cooking mix sour cream, cream of chicken soup and poppyseeds, set aside. When chicken is cooked, cup into bite-sized pieces. Place pieces of chicken in bottom of 9 x 13 pan. Cover with sour cream mixture. Crush crackers over top of mixture. Cook, uncovered, for 25 minutes at 350 degrees. Serve over rice. It is so easy and my family loves it.

Parmesan Ranch Chicken

-Heather Jordan

1/2 cup cornflake crumbs
1/2 cup grated Parmesan cheese
1 1/2 ounces dry ranch dressing mix
6 boneless chicken breasts
3/4 cup shredded Parmesan cheese
26 ounces marinara or spaghetti sauce
cooked pasta


In shallow bowl, combine cornflake crumbs, 1/2 cup Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in 9-by-13-inch pan sprayed with nonstick cooking spray. Spray tops of chicken with cooking spray to keep moist. Bake at 350 degrees for 25-30 minutes. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and pour over pasta and chicken.

Brown Sugar Chicken

-Heather Jordan

-6 boneless, skinless breast halves
-1 cup brown sugar
-1/4 cup lemon-lime soda
-2/3 cup vinegar
-3 cloves smashed and chopped garlic
-2 T soy sauce
-1 tsp ground black pepper

The Directions.

Use a 5-6 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.