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.

Cranberry Roast

-Heather Jordan

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.

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.

Sweet Mustard Roast (beef or pork)

-Heather Jordan

3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)


Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.

Great Gowiths: mashed potatoes and green beans

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.

Meat Loaf

-Heather Jordan

2 lbs ground beef
1/2 C onion
1/4 C catchup
1 t mustard
2/3 C bread crumbs or oatmeal
dash of Worcestershire sauce

Form into loaf and place in glass loaf pan. Mix 1/4 C catchup and 3 T brown sugar. Pour over top. Microwave on high 12-14 minutes.

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.

Macaroni and Cheese with Califlower

12 oz multigrain elbow macaroni
1 head cauliflower
4 slices bread, torn
1/2 C fresh parsley, chopped
3 T olive oil
salt and pepper
1 onion, finely chopped
1 1/2 C sour cream
1 1 /2 C extra sharp cheddar cheese, grated
1/2 C milk
1 T dijon mustard

Heat oven to 400. Cook past, add cauliflower durin glast 3 minutes of cook time, drain. Take bread and make crumbs. Add parsley, 1 T oil, and 1/4 salt, 1/4 pepper. Combine and set aside. Return the pasta pot to med heat and add remaining T of oil. Add onion, 3/4 t salt, 1/2 t pepper and cook, just until soft. 5-7 minutes. Mix in pasta, cauliflower, cheese, sourcream, milk, and mustard. Transfer to baking dish. Sprinkle bread topping. Bake until golden 12-15 minutes.

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.

Cheesy Manicotti

-Heather Jordan

1 pkg (15 oz) ricotta cheese
3/4 C parmesan shredded cheese, divided
1/2 C seasoned dry bread crumbs
1/4 C minced fresh parsley
1 egg
3 C (12 oz) mozzarella cheese, shredded, divided
1 jar (28 oz) spaghetti sauce, divided
1 pkg (8 oz) manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 C parmesan, bread crumbs, parsley and egg. Stir in 2 C mozzarella. Spread 1/2 C spaghetti sauce on bottom of a 9x13 inch baking dish. Spoon 1/4 C cheese mixture into each manicotti shell; place in baking dish. Pour remaining spaghetti sauce over manicotti; sprinkle with remaining mozzarella and parmesan cheese. Bake at 350 for 30 minutes or until cheese is melted and sauce is bubbly.

Tip: slit shells open for easier stuffing just roll closed and place seam side down.

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.

Shepherd's Pie

-Heather Jordan

4-5 potatoes cooked and mashed
1 lb ground beef
1 can tomato soup
1 can green beans, drained
1 can corn (optional)
cheddar cheese

Brown meat and drain. Add tomato soup, beans, and corn. Pour meat mixture into a casserole dish. Layer potatoes on top and cover with cheese. Bake covered at 350 for 45-50 minutes.

Mock Lasagna

-Heather Jordan

1 lb ground beef, browned,
1 can traditional spaghetti sauce
16 oz extra wide egg noodles
1 carton cottage cheese
1 sm carton sour cream
1/2 lb mozzarella cheese

Boil up noodles til soft. In a 9x13 in pan spread half of the noodles and then pour half the sauce on the noodles. Spread half a carton of cottage cheese and half of the sour cream. Then sprinkle with half the cheese. Repeat layers. Bake at 350 for 1 hour.