Cilantro Lime Dressing

1 cup buttermilk

3/4 cup mayo
1/4 cup cilantro, chopped fine
1 pkg ranch dressing mix
4 Tbs salsa verde (green salsa)
2 cloves garlic pressed
1/2 t Tobasco sauce
juice of one lime
put in a blender (I used my cuisinart small blender)
Directions:
Place all ingredients in a blender or food processor. Blend or pulse until well combined. Taste and adjust seasonings as necessary.
Think Cafe Rio baby!!!

Poppyseed Dressing

Ingredients:

1/3c cider vinegar
1/2c + 2 Tbsp canola oil
3-4Tbsp finely grated red onion
1/2c sugar
1tsp dry mustard powder
1 1/2tsp salt
1 1/2tsp poppy seeds

Combine all ingredients in a lidded jar and shake until well combined. (You can also use a blender or food processor if you don't want to use a jar.)

Taste and adjust seasoning by adding more vinegar, oil, or sugar. Store in the refrigerator.

Will keep up to 2 weeks in the refrigerator.

Easy Homemade Chicken Noodle Soup=creamy

2 chicken breasts in one can of cream of chicken soup

what you will need

Viola!

Always serve with rolls

Really there is no recipe, this is just how you do it :)
put 2 chicken breasts in your crockpot and cover with one can Cream of Chicken soup
let cook 2-4 hours, then shred chicken
bring to boil 32oz chicken stock {1 box}
and 2 more cups of water
add your diced onion, chopped celery and frozen chopped carrots
1 clove chopped garlic {or used pre minced}
s&p to taste
add your shredded chicken including the soup it cooked it
when all simmered and veggies cooked add your Grandma's Noodles.
sooooo good!

Creamy Taco Stuffed Shells

Just tried this recipe and it is so good!

1 1/4 lbs lean ground beef
6 0z cream cheese
1 t salt
1 t chili powder
18 jumbo pasta shells
2 T butter
1 cup taco sauce (I used Taco Bell Mild)
1-2 cups shredded cheese
1/2 cup chopped onions
1 cup crushed tortilla chips
sour cream to top

Boil your pasta shells, rinse and toss in butter, set aside. In skillet brown ground beef with the onion, add cream cheese, salt and chili powder to ground beef. Simmer for 5 minutes.
Preheat oven to 350 degrees. Fill pasta shells with beef mixture arrange in baking dish. Pour taco sauce over top and cover with tinfoil. Bake for 15 minutes. Uncover and top with cheese and crushed up tortilla chips, cook for another 10 minutes longer.
Top with sour cream.

Ham and Cheese Sliders

12 good white dinner rolls/slider rolls

12 pieces good honey ham
12 small slices provolone cheese
1/3 cup mayonnaise
1/3 cup miracle whip

1 T poppyseeds
1 1/2 T yellow mustard
1/2 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

Whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Crab and Cream Cheese Wontons

1/2 pkg wonton wrappers
1 (8oz) pkg. cream cheese
1 c. fresh crabmeat (optional)
1 egg white, whipped
oil for frying

Put about 1 heaping tsp. of cream cheese in the middle of each wonton wrapper (if you are using crabmeat, mix the crab and cream cheese together before adding to the wonton wrapper). Brush egg white (or you can just use water) around the edge of the wrapper and fold over to seal (if you are confused on how to fold it, look on the back of the wonton wrapper package.. it will show you step by step how to do it). Fry in oil until golden brown. That's it! Serve with sweet and sour sauce combined with chili paste (or if you are a wimp and don't like it spicy, just serve with sweet and sour sauce).

Close as you can come to Wingers Sticky Fingers

Make sure you get Frank's hot sauce

Okay this is seriously the best copy-cat recipe I have ever tried. Krista and I found it and she made it (thanks for telling me how good it turned out)

15-20 of your favorite frozen chicken tender breasts
3 T. Frank's Hot Sauce
3/4 C Brown Sugar
2 T. Water

Cook chicken to directions then combine ingredients for sauce. When chicken done toss in a plastic bowl with a lid to coat. Serve with Ranch or Bleu Cheese. You'll be thinking you are eating at Winger's. We like to serve ours on lettuce and make Sticky Finger Salads.

Fried Pickles

So easy!

Start with as many dill pickles as you want
I bought the ovals, you can use the chips too.
Mix up a small amount of pancake batter and dip the
pickles it it first. Then dredge in a flour/bread crumb mixture
to which I added pepper
and fry in a fry daddy until golden
Dip in Ranch and enjoy!

Italian meat loaves

2 eggs beaten
17-20 saltine crackers crushed
1 cup milk
1/2 cup shredded parm cheese (shaker kind)
1/4 t garlic salt
1/2 t dried basil
1/4 cup chopped onion
1 t worcestershire
1 1/2 lbs of ground beef
ground pepper
combine these and shape into mini little loaves (bigger than the picture)
about the size of your palm
Then on top of each with a squirt ketchup and spread
then shake more parm cheese and sprinkle some dried basil

Bake @ 350 for 35-45 minutes in a glass baking dish

*this a recipe from Jeremy's Mom, she made it while she was here and we just made it
again. It is super yummy and easy. I am weird about leftovers and I ate this the next day heated up in the oven again, and it was as good as the first day.

Broiled Parmesan Tilapia

1/2 C Shredded Parmesan
1/4 C Butter
3 T Mayo
2 T Lemon Juice
1/4 t Dried Basil
1/4 t Black Pepper
1/8 t Onion Powder
1/8 t salt
1-2 lbs of Tiliapia

Put your oven on broil first. Then line a baking sheet with tinfoil and spray with cooking spray. Cook Tilapia for 2-3 minutes on one side then flip over and cook another 2-3 minutes on other side. Take out of oven and spread mixture of all the ingredients over top of Tilapia for another 2-3 minutes until brown and bubbly.

Okay this is AMAZING, seriously. If you don't like fish Tilapia is the most mild fish ever. I cannot even explain the taste with the crusty yummy cheese mixture on top.

Garlic Chicken Farfalle Pasta

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

cook your bacon in the oven (400 degrees). And it’s crispy every time.

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top. I actually didn't have time to crock pot my chicken, I sauted it with a dry packet and just as yummy.

Creamy Chicken & Dumplings

1 lb chicken breasts
5 bouillon cubes
1 quart water
1cups bisquick
1/3 cups milk
1tbsp butter
2 stalks celery

Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.

Meanwhile mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins. In a saute pan saute in butter the chicken and celery, adding s&p. Next add back in the chicken with sauted celery, then cook uncovered for 10 mins.

Tip: I do this for my "homemade" chicken noodle soup. Next time I am going to put chicken in a crock pot with a can of cream of chicken over top, so it is soft and shreds easy.

wondering about the eggs, there was a step I did but don't think it needs it. It called for whites of hard boiled eggs, I didn't think it added anything so I omitted it.

Cilantro Chicken

Just imagine the sauce from Cafe Rio!!

The marinade for this is the exact same, I promise.

Marinade for chicken:
1 cup buttermilk
3/4 cup mayo
1/4 cup cilantro, chopped fine
1 pkg ranch dressing mix
4 Tbs salsa verde (green salsa)
2 cloves garlic pressed
1/2 t Tobasco sauce
juice of one lime
put in a blender (I used my cuisinart small blender)

reserve some for dipping!

Pour marinade over chicken, 3-4 breasts
I used chicken tenders.
In heavy skillet add 1 Tbs oil and saute until cooked.
Shred the chicken on cutting board and place back in skillet.

Lime Rice
1 Cup uncooked rice
1 t butter
2 cloves garlic, pressed
zest of half a lime
juice of half a lime
1 T chopped cilantro (if desired)
2 Cups chicken broth

Boil broth with all ingredients, then add rice when boiling.
Reduce to simmer and cook 15-20 minutes.

You MUST use the uncooked tortillas, they are the absolute best.
Just place in medium skillet and cook on both sides. They are chewy and delicious.
you will feel like you are eating @ Cafe Rio.
Then with left over tortillas put butter and cinnamon sugar for dessert!

Best thing I have made in a LONG time. So good I made it two nights apart.

Chicken Cordon Bleu

4-6 chicken breasts, pounded thin

ham slices

swiss cheese
bread crumbs
thyme
S&P
8 oz sour cream
1 can cream of chicken
extra swiss chese

lay out your chicken and sprinkle with dried thyme and S&P. Lay a slice of ham, then swiss cheese on top. Roll up and tooth pick together, then roll in bread crumbs. Line all in baking dish. Combine sour cream, cream of chicken and break up swiss cheese into pieces, microwave this slightly to melt cheese. Pour over top. The sauce is what makes this dish!
Like what they serve @ Chef's Table. YUMMY! And so easy.
Bake at 350 for an hour.

Spinach Artichoke Dip

1 and 1/2 8 oz bricks of cream cheese
1 small jar marinated artichoke hearts, drained
1 pkg creamed spinach, thawed
shredded mozzarella cheese
shredded parmesan cheese
a dash of salt
fresh cracked pepper

spread in baking dish, sprinkle with more parmesan cheese and bake
@ 350 40 minutes