{fettuccine alfredo}

I have searched high and low for the perfect Alfredo recipe, and I think I've finally found it. This is a favorite dish, and is requested so often, that I really needed to find one that we all loved. Most of the ones I tried didn't maintain that really creamy texture, and had a tendency to separate easily. The cream cheese in this recipe cures that, and gives it a rich flavor. This is so, so good--it won't last long!

FETTUCCINE ALFREDO SAUCE

1/2 c. butter
8 oz. cream cheese
3/4 c.- 1 c. milk (depends on how thick you want it)
1 c. Parmesan cheese (not in the can)

Melt the butter, and then using a whisk, add the cream cheese and stir until it's melted. Whisk in the milk, stir in the cheese, then bring to a low boil while stirring often. Serve over fettuccine, or favorite pasta (we like farfalle).

{smothered chicken}

This recipe is in our ward (church) cookbook, and is such a great way to serve chicken. Ingredients can be added, or removed, so each family member can have it just the way they like it!

SMOTHERED CHICKEN

4 boneless, skinless, chicken breasts
garlic powder to taste
seasoned salt to taste
1 T. canola oil
1 c. shredded Mexican cheese blend
1/2 c. green onions, chopped
1/2 c. crisp, cooked bacon, crumbled

Sprinkle chicken with garlic powder and seasoned salt. In a large non-stick skillet over medium heat, brown chicken in oil until halfway done; turn. Cook for a few minutes more, then top with cheese, green onions, and bacon. Cover and cook until chicken juices run clear and cheese is melted.
*the recipe calls for mushrooms too, but since I hate them, I left them out. :)

{hawaiian haystacks}

Everyone knows Hawaiian Haystacks, right? Well, I like to make mine a little different. Instead of using the ever-popular Cream of Chicken soup (of which I am not a huge fan), I use a basic white sauce that I've seasoned. LOVE it!

HAWAIIAN HAYSTACKS

You'll need: (another great thing about this recipe is that you can adjust the amounts to however many people you are serving)

1. Chicken breasts, cubed (or sliced) and cooked
2. Basic white sauce, seasoned to taste (see recipe below)
3. Toppings: mandarin oranges, pineapple, green onion, tomatoes, cheese, Chinese noodles, etc.
4. Cooked white rice


-Layer rice, sauce, chicken, and toppings.

White Sauce-Betty Crocker Cookbook

1 T. butter
1 T. flour
1/8 tsp. salt
Dash pepper
3/4 c. milk

In a small saucepan, melt butter. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1minute more. Makes 3/4 c. sauce.
*You can either add the chicken to the sauce, or serve them separately.
*We 5x this recipe for a family of 5, but we like extra sauce.
*You can also add any other seasoning you would like---I like to add some thyme and seasoning salt.

{baked chicken parmesan}

This is a very fast and easy take on this delicious dish.

BAKED CHICKEN PARMESAN

2 boneless, skinless, chicken breasts
1/2 c. butter, melted
1/4 c. Italian bread crumbs
1 jar Three Cheese Prego Sauce (or same amount homemade sauce)
Parmesan cheese, grated
Mozzarella cheese

Cut chicken into pieces and place in baking dish. Pour melted better over the chicken, and sprinkle the bread crumbs on top. Pour half of the jar of sauce over the crumbs, then add both cheese to your liking. Cover with the remaining sauce and sprinkle more cheese on top. Bake at 350 degrees for one hour, then serve over spaghetti noodles.

{cajun chicken pasta}

Okay, this is another seriously amazing recipe (click on "recipe")from my friend Melissa. I was introduced to this one last week as well, and I quickly requested it as my birthday meal on Sunday. It is definitely a new regular on our family menu, as well as a new favorite of mine. Enjoy!

{tortilla soup with cilantro}

One of my good friends shared this recipe with me last week, and we have already made it several times. It is wonderful! The soup is delicious all on it's own, but the cilantro and homemade tortilla strips make it one-of-a-kind. Since she already has it typed out on her blog, here's the link! (click on "link")

{stuffed green peppers, casserole-style}

A friend shared this recipe with me several years ago, when we were making freezer meals in preparation for her new baby. It has great flavor, and is the perfect alternative to individually-stuffed peppers.

STUFFED GREEN PEPPERS, CASSEROLE-STYLE

2 large sweet peppers
dash salt
1/3 lb. bulk pork sausage
1/3 c. chopped onion
1-14.5 oz. can diced tomatoes
1 1/2 c. water
1 c. long grain rice
1 T. Worcestershire sauce
1/2 tsp. dried basil or dried oregano, crushed
1/2 c. shredded cheese

In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, W sauce, basil or oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15-18 minutes or until rice is tender. Stir in 1/4 c. of the cheese. Chop up peppers into bite-size pieces and layer in bottom of a 2 quart square baking dish. Layer rice mixture on top, then sprinkle with remaining cheese. Bake in a 375 degree oven 15 minutes, or until heated through and cheese is bubbly.

{cheese enchiladas}

This is an incredibly easy recipe, and really quite delicious! It takes just minutes to put together, and bakes in under an hour. These are items I always have on hand, so many times it's my go-to meal on busy nights.

CHEESE ENCHILADAS

10 large corn tortillas (you can use flour tortillas if preferred)
1 large can El Paso enchilada sauce (red)
1 large onion, chopped
3-4 c. cheddar cheese

Saute onions in olive oil until cooked through, then set aside. Place inside each tortilla a good amount of cheese, followed by desired amount of onion. Roll tortilla up, then place seam-side down in a greased 9x13 pan. Repeat until all tortillas are finished. Pour enchilada sauce over the top, making sure everything is covered, then layer generously with remaining cheese. Sprinkle with parsley. Bake at 375 degrees for 35-40 minutes, or until cheese is bubbly and golden brown.

{taco salad}

Salads are some of the best things about summer, although this particular recipe can easily be enjoyed all through the year. The rice makes it not only very filling, but helps it go a long way. This is a great recipe to serve to a crowd, as well as your own family. It makes a lot, but can easily be halved if necessary.

TACO SALAD

2 lbs. hamburger
2-8 oz. cans tomato sauce
4-8 oz. cans water
3-6 oz. cans tomato paste
2 c. cooked rice
1 can red beans
1 medium onion, chopped
2 tsp. chili powder
2 tsp. salt
2 tsp. cumin (I use more!)
4 T. sugar
Garlic salt

Brown the beef with the onion. Add everything else except the rice. Simmer 1 hour, adding rice the last 10 minutes. Assemble your own taco salad--layer chips, lettuce, meat mixture, tomatoes, cheese, sour cream, salsa, guacamole, etc.

{crockpot chicken cacciatore}

I can't say enough good things about my crockpot. :) I use it a lot in the winter, but it's also wonderful in the summer--when you're busy, outside all day, and just want to come in and eat without much fuss. This is a great recipe for that reason, and it's just really good!

CROCKPOT CHICKEN CACCIATORE

2-3 boneless, skinless, chicken breasts
1 jar Prego sauce (or equal amounts homemade sauce--the Italian Tomato sauce I posted would be delicious with this recipe)
green pepper, julienned
red pepper, julienned
onion, chopped
minced garlic, to taste

Place chicken in crockpot, then pour sauce over the top. Add vegetables and garlic. Cook on high until chicken is tender. I like to cut the chicken into pieces to serve--easier for little mouths! Serve over pasta, with freshly grated parmesan cheese.

{mexican chicken casserole}

It's camping season, and along with that comes Dutch oven cooking! This is one of my favorite Dutch oven recipes, but it can be baked in the oven at home too. The jalopeno gives it just a little bit of a kick, and the Fritos give it great flavor and crunch. Yum!

MEXICAN CHICKEN CASSEROLE

2-3 chicken breasts, cooked and cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can evaporated milk
1 jalopeno pepper, chopped (for less spice, de-seed the pepper)
1 small bag Fritos
8 oz. cheddar cheese

Mix first 5 ingredients in a large bowl. Grease bottom of 8-9 inch baking dish, or line bottom of Dutch oven with aluminum foil and spray with cooking spray. Place Fritos evenly in the bottom of the dish, then pour the chicken mixture on top. Cover with cheese.
If using a baking dish, bake in a 350 degree oven until cheese is bubbly and casserole is heated through. For Dutch oven, cover an area underneath your Dutch oven with approximately 12-15 coals and place 10-12 coals on top of lid. Cooking time is approximately 15-20 minutes, or until cheese is bubbly.

*For a camping trop, this can be done beforehand and frozen. The chicken will remain frozen for several days, so this meal can be planned for later in the trip.

{cafe rio shredded pork salad with creamy cilantro dressing}

Oh my goodness, this is so, so delicious! I have had these recipes for a long time, but it wasn't until my good friend Erica tried them a couple of months ago that I became inspired to try them myself. I'm not sure if I thought they would be too time-intensive or what, but it actually didn't take long at all, and since the pork goes in the crockpot, it makes it that much faster to put together.

CAFE RIO SHREDDED PORK SALAD

6 lbs. pork loin (I used a smaller roast and adjusted the other ingredients)
1 16 oz. jar salsa
1 can Coke
2 c. brown sugar

Mix last three ingredients together and pour over roast after it has been placed in the crockpot. Cook for 3-5 hours, or until meat is falling apart. Shred with two forks.

CILANTRO RICE

There is a different recipe for this dish, but I condensed it to make a shorter version. It's perfect as a layer on this salad.

2 c. uncooked rice
4 c. chicken broth
1/4 tsp. salt
cilantro, chopped

Bring the water and salt to a boil, add rice and cilantro, then cover with a lid. Simmer covered 20 minutes, or until liquid is absorbed and rice is tender.

CREAMY CILANTRO DRESSING

1 buttermilk ranch packet, prepared according to directions
2 tomatillos
1/2 bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (it's already pretty spicy without the seeds, but you can add them for extra spice)

Blend all together in food processor or blender, store in fridge.

MAKING YOUR SALAD!!

Layer romaine lettuce, cilantro rice, black beans, and the shredded pork on a plate. Top with the Creamy Cilantro Dressing. ENJOY!!!

{italian tomato sauce}

This is an AMAZING recipe! You can use canned tomatoes, or fresh ones from the garden, and if you make big batches, it can be frozen for later use. This recipe came from a friend, who adapted it from The Moosewook Cookbook. I had this sauce both on spaghetti and lasagne this week, and my mouth is still watering!

ITALIAN TOMATO SAUCE

2-3 T. olive oil
2 c. chopped onion
1 medium-sized bell pepper, diced
2 tsp. basil
1 tsp. oregano
1 tsp. thyme
1 1/2 tsp. salt
1 (29 oz.) can tomatoes (or use equal amounts fresh tomatoes, chopped)
1 (6 oz.) can tomato paste
1 T. honey
Lots of black pepper
4-6 large cloves garlic, minced
1/2 c. freshly minced parsley

Heat the olive oil in a big pot or Dutch oven. Add onion, bell pepper, herbs and salt; saute over medium heat until the onion is very soft, about 10 minutes. ADd tomatoes, tomato paste, honey, and black pepper. Bring to a boil, then lower heat and simmer, partially covered, for 20-30 minutes. Add garlic and cook about 10 minutes more.

At this point, the sauce can sit for several hours, or be refrigerated for up to a week. Add parsley at the last minute. Serve over spaghetti or other pasta, or use as a sauce for lasagne. You can add 2 chopped celery stalks, 1 pound chopped mushrooms, 1-2 diced zucchini, and a handful of freshly chopped basil leaves to make a marinara version.

{sesame beef}

This recipe came from a friend, and those that have tried, love it!

SESAME BEEF

1 lb. beef boneless sirloin steak
2 T. sugar
2 T. soy sauce
1/4 tsp. pepper
1/4 c. finely chopped green onions (about 3)
2 cloves garlic, finely chopped
1 T. sesame seed
2 T. vegetable oil
2 c. hot cooked vermicelli or rice

Cut beef diagonally across grain into 1/8 inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, onions, and garlic in a plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes.

Drain beef mixture. Heat sesame seed in 10-inch skillet over medium heat, stirring frequently until golden brown. Serve over vermicelli or rice. Sprinkle with sesame seed.

{potato chip chicken}

What a fun, kid-friendly recipe...not to mention delicious! These bite-sized nuggets are easy to make, and yummy to eat. Try serving with sides of ranch, honey mustard, and even BBQ sauce.

POTATO CHIP CHICKEN

2-4 boneless, skinless chick breasts, cut into strips or nuggets
1 egg
3-5 T. buttermilk
Salt
Pepper
1 bag potato chips, crushed

Mix together eggs and buttermilk. Dip each piece of chicken in the egg mixture, then to the potato chips. Lay on a cookie sheet that has been sprayed with cooking spray. Sprinkle with salt and pepper. Bake at 350 degrees for 30 minutes, or until done.

Navajo Tacos

I grew up in the West, and frybread (or scones as we also called them) were a yummy part of my childhood. I have experimented over the years with different bread recipes, and I finally settled on a favorite. The best part? I buy it at the store! It's fast, easy, and delicious.

NAVAJO TACOS

1 lb. ground beef
1 packet taco seasoning
salt and pepper
2 loaves Rhodes frozen bread dough

Garnishes:
Tomatoes
Lettuce
Green onion
Cheese
Sour Cream
Guacamole

*Options:
Using 2 loaves makes enough so we have extra scones, and we either sprinkle cinnamon and sugar on them, or honey butter. YUM!

Thaw bread dough out according to package directions--usually 5-6 hours before the time you plan to prepare them.
Brown the ground beef in a skillet over medium high heat until cooked through; add taco seasoning and salt and pepper. Simmer over low until ready to use.
Heat oil in a cast iron skillet until it bubbles when you stick the handle of a wooden spoon in the middle of the pan.
Take medium balls of dough, and stretch them out thinly, making sure there aren't any really thick areas. It's okay if there are some holes--this makes it extra crunchy in those areas, and delicious! Place in the hot oil, and let it cook until golden brown. Using tongs, flip it over and brown on the other side. When done, let it drain on a large platter covered in paper towels. Repeat the process until all the bread dough has been fried.
Serve them with the meat mixture, and garnish with tomatoes, lettuce, onion, cheese, sour cream, and even guacamole.

Salsa and Black Bean Pasta

This originally was a Salsa and Black Bean Stuffed Shells recipe, which I still make occasionally, and which we really like. I came up with this version when I was in a hurry (that happens to me all the time!), and I didn't have time stuff each shell. My family prefers it this way, and it is easier for younger children to eat. It is SUPER easy, and totally delicious!

SALSA AND BLACK BEAN PASTA

1 pint fresh salsa or pico de gallo
1 can black beans
1 lb. hamburger
1-2 cloves garlic, chopped
2 c. mozzarella cheese

Cook 1 lb. pasta (I use farfalle or penne) according to box directions. While it's cooking, brown the hamburger in a large skillet with the garlic until cooked through. Add the salsa and black beans, heat through. Toss the hamburger mixture with the pasta in a large baking dish, then sprinkle generously with cheese. Bake in a 350 degree oven until cheese is bubbly and golden brown.

Bowties in a Sausage Cream Sauce

This is one of the best pasta dishes we've ever had. It's definitely not low-fat, but it's creamy, a little spicy and definitely delicious. My family requests this often, and when sausage goes on sale I stock up!

BOWTIES IN A SAUSAGE CREAM SAUCE

1 package bowtie pasta
2 T. olive oil
1 lb. sweet or hot Italian sausage, casings removed and crumbled
-(you can also use the rolled sausage, i.e. Jimmy Dean)
1/2 tsp. red pepper flakes
3 cloves garlic, minced
1/2 c. onion, diced
1 can (28 oz.) Italian-style tomatoes, drained and coarsely chopped
1 1/2 c. heavy cream
1/2 tsp. salt
3 T. minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 minutes, or until al dente; drain and set aside. Heat oil in a large skillet over medium heat, and add sausage and red pepper flakes. Cook until sausage is evenly browned, then stir in onion and garlic, cooking until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with fresh basil and serve.

Smothered Sweet Pork Burritos

Wow is the best word to describe these amazing burritos. This recipe came from one of my MOFs a couple of years ago, and it is fantastic. Be prepared though, because once you make them, you'll want to eat them all the time!

SMOTHERED SWEET PORK BURRITOS

2 1/2 lbs. pork, any cut
Salt and pepper
Garlic salt
10 flour tortillas (1 package)
2-15 oz. cans mild green chili sauce, divided
1/2 c. brown sugar
1-15 oz. can black beans, well drained
1 bunch cilantro, chopped
1/3 lb. Monterey Jack cheese, grated

Garnishes:

Chopped tomatoes
Salsa
Lettuce
Sour cream
Guacamole

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in a bowl. Stir in 1/2 c. green chili sauce and brown sugar (you can use 1 c. of each for more flavor). Heat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Warm the tortillas in the microwave to make them easier to roll.
Pour 1/2 c. green chili suace into the prepared pan. Place 1/3 c. of the meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans, and 1-2 tsp. cilantro over the top, then roll the burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2-2 c. green chili sauce over burritos and sprinkle with cheese. Cover with foil and bake 25-30 minutes or until cheese is melted and burritos are warmed through.
*To save time, I have also mixed the meat mixture, black beans, and cilantro together first, then used that mixture to place in the burritos all at one time.

Hawaiian Smoked Sausage and Rice

I found this recipe years ago, and I like it because it breaks up all the chicken I use! :) It really is delicious, and kids like it too!

HAWAIIAN SMOKED SAUSAGE AND RICE

1 ring smoked turkey sausage
1 green pepper, chopped
1 medium onion, chopped
1 can diced tomatoes
1/2 c. beef broth
1 T. brown sugar
1/4 tsp. garlic powder
1/4 tsp. pepper
1 can pineapple tidbits, plus reserved juice
2 T. cornstarch

Cut the sausage into 1/2 inch slices, and brown then in a skillet with the pepper and onions. Add undrained diced tomatoes, beef broth, brown sugar, garlic powder, pepper, and drained pineapple. Boil for 5 minutes. Add the cornstarch to the reserved juice, then add to skillet. Boil for another 2 minutes, or until thick. Serve over rice.