Monday, December 14, 2009

taco soup

taco soup
  • 1 lb hamburger (cooked, drained, and seasoned with 1 package taco seasoning)
  • 1 can diced tomatoes with juice
  • 1 can corn, drained
  • 1 can kidney beans with juice
  • 1 can black beans with juice
  • 1 can (29 oz) tomato sauce
  • heat all ingredients together thoroughly
  • when hot, put in a bowl and top with crushed tortilla chips, grated cheese, and or sour cream

Thursday, December 10, 2009


we are getting ready to move and so i am trying to use up food storage so we don't have to hull it over to our new house. anyways . . . . does anyone have a good recipe using tuna??


Wednesday, December 9, 2009

Melissa's Chocolate Chip Muffins

After having my second child, I recieved this recipe from my sister. I had succeeded in losing some of the baby weight but upon tasting these muffins and the easy accessibility for breakfast or a night time snack---I have gained the weight back. Needless to say these are really good. They can be frozen as well.

2 cups flour

1/3 cup packed brown sugar

1/3 cup sugar

2 tsp. baking powder

1/2 tsp. salt

2/3 cup milk

1/2 cup margarine, melted

2 eggs, slightly beaten

1 tsp. vanilla

1 cup chocolate chips

In a large bowl, sitr together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, margarine and vanilla until blended. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips.

Spoon batter into muffin cups or greased muffin pans. Bake at 400 degrees for 15-20 minutes. Cool for 5 minutes before removing from cups. Dust with powdered sugar.

Tuesday, December 8, 2009

Almost Kings Hawaiian Bread

I made bread two weeks ago to go with the chili I made and my husband said it tasted like King's Hawaiian Bread. He would know since he worked there in CA when he was younger. I decided I ought to share it. King's Hawaiian Bread is extremely tasty so I take that sincere compliment and cherish it even though I don't think the comparison is close.

This recipe is from Cindy Jerabek in Morgantown, WV.

2 pkg. yeast (1 package equals 1 Tbsp)

1/4 cup warm water (NOT HOT)

1 tsp. sugar

3 cups milk

1/2 stick butter or margarine

2/3 cups sugar

1 tbsp. salt

7-10 cups flour

First, in a small bowl, put the warm water in a small bowl. Then add sugar and yeast to that. Stir once then let sit for 5 minutes to activate the yeast.

While the yeast is activating, put milk in a bowl with the butter/margarine and heat it in the microwave. Make sure its warm but not hot.

While the milk mixture is heating--in a large bowl, mix sugar, salt, and half of the flour. When the butter is melted in the microwave and it's warm, yet not hot, pour that mixture into the dry ingredients. Put the yeast mixture in lastly and add a few more cups of the flour. Stir. You will need to add flour until you can handle the dough and knead it without a lot of gooey stuff clinging to your hands. Keep adding a little flour at a time until the dough begins to pull off your hands.

Knead for about 5 minutes.

Grease a bowl. Put bread in the bowl then flip it over (so that the top is lightly greased). Run a thin towel under warm water, wring it out and cover the bowl with it. Let the dough rise for 1 hour.

Punch down bread and let it rise for 1/2 hour longer. (warm up the towel again if you want and cover.)

Grease loaf or roll pans.

Form rolls, loaves or scones, then let rise for another hour. (don't need the towel here)

Bake in 350 degrees for about 20-25 minutes or until brown on top. Then use a smidge of butter and rub it on the tops of the rolls and loaves. Or if making scones, fry them after that last hour of rising.

I love this recipe and this bread! I grew up on it and enjoyed making it for sacrament meeting when I was younger. It has a special place in my heart. I hope you enjoy it too.

Wednesday, November 11, 2009

KBB's (Kidney Bean Burritos)

Ok so a few years ago my doctor really pushed me to go on a fiber full diet....Ya... Anyway it forced me to become somewhat inventive. Robbie and I were dating at the time and we invented the Kidney Bean Burritos. We had them the other night and I snapped some pictures. We both love them! It feels like such a healthy meal, and it mostly is. Plus its a cinch!

Heres what you need.

Flour tortillas (or wheat for extra fiber)
1 can Kidney Beans
1 can corn
cheddar cheese
optional: sour cream

Throw a small amount of cheese, corn and kidney beans on the flour tortilla, heat up for 30 seconds, remove and add lettuce and sour cream if desired (if I use sour cream I only use a tiny bit but you really don't need it) Then eat it. Honestly I know it sounds weird but don't knock it til you try it. I love it!

Monday, November 2, 2009

Sean's famous alfredo sauce

Here's the recipe you've been waiting for. :) We googled for it...I don't remember where it came from

1 pint of Heavy Cream
2 Tbs Cream Cheese
1 tsp Garlic powder
1 stick of butter
½ - ¾ Cup Parmesan cheese

In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.

Monday, September 21, 2009

Apple Crisp

Sorry this picture didn't turn out very well. I only had my camera phone so it doesn't do it justice. We found this recipe online at It is super easy and ever more tasty!

4medium tart cooking apples, sliced (4 cups)
3/4cup packed brown sugar
1/2cup all-purpose flour
1/2cup quick-cooking or old-fashioned oats
1/3cup butter or margarine, softened
3/4teaspoon ground cinnamon
3/4teaspoon ground nutmeg
Cream or Ice cream, if desired
1.Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream
We used Granny Smith apples and they were perfect. It was really easy and we can't wait to do it again!

Sunday, September 20, 2009

Pumpkin Chocolate Chip Muffins

My friend made these last week and they were sooo good! I asked her how to make them and have been craving them ever since, so I tried it out today. I think it's the easiest recipe ever and very fitting for the season, so I figured I'd share :)

All you need is...
1 spice cake mix
A can of pumpkin... Either a 16 oz. can or you can use half of one of the big 30 oz. cans
1 bag of semi sweet chocolate chips

That's it!

Just mix the 3 ingredients together, put the mixture into a muffin tin that is either greased or use liners and you're all set to bake it. If you look on the back of the cake box, it'll tell you how long to cook a muffin tin for. For example, I used Duncan Hines and it said bake for 18-21 min. on 350. So you'll just have to read the back of your box.

If you're wondering... my recipe made 18 muffins.

They are amazingly simple and so yummy! Enjoy!!!

Also... if you want to know another secret, you can also use this recipe to make pumpkin chocolate chip cookies. Instead of putting them in a muffin tin, just put them on a baking sheet. I believe you bake them at 350 but for less time. I think around 12 min... but you may have to keep an eye on them to make sure.

Monday, August 24, 2009

Salsa Chicken & Cafe Rio Rice

This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. tell me where I should say I got this recipe! :)

4 chicken breasts
1/2-1 cup flour
2 tsp taco seasoning mix
2 tbsp vegetable oil
Mix flour and taco seasoning mix together. Heat oil in a frying pan over medium heat. Dredge chicken in flour mixture and place in frying pan. Cook 3-5 minutes, turning once until brown on every side. Reduce heat to medium-low and cook about 8 minutes, turning once, until chicken is no longer pink inside.
1 can Mexicorn (whole kernel corn with red and green peppers), drained
1 medium avacado, chopped
2 tbsp chopped cilantro (I always use more)
1 tbsp lime juice
1 tbsp honey
2 tomatoes chopped
the remaining taco seasoning mix packet
While chicken is cooking, mix it all together. This is also an amazing chip dip. You can add a can or two of drained black beans if you'd like. And I don't usually measure any of this. I just eyeball it.
1 cup rice
2 cups water
1/3 tbsp butter
1/3 cup chopped cilantro
1 1/2 tsp minced garlic
1 1/2 tsp chicken boullion
1/3 tsp cumin
1/4 tsp salt
1 1/2 tbsp chopped onion
Put rice, water and butter in a pan and bring to boil. Add rest of ingredients. Turn to low and cook 20 mintues, or until done.

Serve the salsa over the chicken. It's yummy!

Tuesday, August 18, 2009


6 cups quick oats
1/2 cup packed brown sugar
3/4 cup wheat germ
1/2 cup coconut
1/4 cup sesame seeds
1 cup chopped nuts
1/2 cup nonfat dry milk
2/3 cup honey
2/3 cup vegetable oil
2 TBS water
1 1/2 tsp vanilla
1 cup raisins

In bowl, combine first seven ingredients. Combine honey, oil, water, and vanilla. Add to oat mixture. Stir well. Turn into 2 large shallow backing pans. Heat at 300 degrees for 25-35 minutes or lightly toasted. Stir twice during heating. Crumble into pieces. If desired add raisins. Store in tightly sealed container. May be frozen.

I got this recipe from my mother-in-law. It is healthy and yummy!!!

Wednesday, August 12, 2009

Teriyaki Chicken Alfredo

I know teriyaki and alfredo NEVER go in the same title together, but that is just what this is called and having tasted it, I can't think of another name for it. It's one of my all time favorite dishes!! It may sound a little strange, but it is SOooo yummy!

1 T butter
1 T olive oil
2 chicken breast halves cut in 3/4" strips
1/2 c chopped green onion
2 cloves garlic, minced
1 c milk (you can use cream to make the sauce thicker, but it may make you thicker too. ;)
1 pkg alfredo sauce mix
3/4 cup Very Very Teriyaki sauce (Yes, you need this brand. It is amazing!)
1 cup sliced mushrooms
2 cup broccoli
1 sliced green pepper
1 sliced orange pepper
1/2 sliced red pepper
1/4 c chopped parsley
2 T chopped basil
1/2 c parmesean cheese
1 lb fettucini, cooked

Melt butter and oil in a skillet and add chicken, onions, and garlic - stir fry until the chicken browns - it takes a little while. Add milk, alfredo mix, any veggies you may be adding, and teriyaki sauce. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium for 3-5 minutes, or until thickened (I always let it thicken longer). Add parmesean, parsley and basil and remove from heat once cheese is melted. Toss with fettucini and serve.

I got this from my step mom. It's seriously my favorite dish, I think. And I also really love it because it's really an all-in-one dinner: veggies-check, protien-check, grain-check, milk-check. Today I served some fruit with it because that's really all it's lacking. I hope you like it as much as I do!

Monday, August 3, 2009

Just as good as it looks!
I saw fruit tarts at the farmers market and wanted one sooooo bad! So I decided to look it up and make it. This was pretty easy and so delicious! I got the recipe from but I will post it all here! Enjoy!!

1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners' sugar
1 c. flour
Dash salt
1 egg yolk
1 c. granulated sugar
1/2 tsp. lemon juice
Dash nutmeg
Fresh fruit
1 oz. brandy (optional)
8 oz. cream cheese, room temperature
1 tbsp. confectioners' sugar
Preheat oven to 300 degrees. Cream together butter, shortening, confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff dough will result. Pat dough into 10 inch springform pan - bake at 300 degrees for 40 minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon confectioners' sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5 minutes.

Drain fruit and reserve sugar sauce. Allow tart shell to cool completely. Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve sugar sauce - MMM!!!

I didn't use the brandy and I didn't have any nutmeg. But it was still delish! It made a litle more than 4- 4" tarts. Or one 9" . Love love love it!

Wednesday, July 22, 2009

Crescent Rolls!

This is my picture...even I couldn't mess it up!

This is from my Mother in Laws blog. You should check it out..the recipes she has made and has collected are amazing!!

Here is what she says:

I have been searching for years to have the perfect roll recipe and this seems to be it. It is from Wendy Hodgkinson and it really does seem fool-proof.

3 1/4 Cup very warm water
2 TBS yeast
1/2 Cup oil
3/4 Cup sugar
3 Eggs
1 TBS salt
8-10 Cups flour
melted Butter
In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.

Chicken Pot Pie!

So this is one of my favorites. I got it from Amy Openshaw....she is an amazing cook!!

Chicken Pot Pie

Thanks Amy


1 onion 1/2 tsp. salt

3 Tbsp Flour 1/8 tsp. pepper

¾ c. chicken broth 2 pie crusts

¾ c. cream

1 cup corn

1 pkg. carrots and peas

2 cups diced chicken

Cook chicken...either fry it right then or I usually put it in the crock pot for a bit while I do other things. Set aside. Brown onions, using the butter, in a frying pan, once browned to your liking add flour. Mix in. Add all other ingredients, stirring and heating. Place in bottom pie crust. Add the top and punch a few holes in the top with a fork. Cook at 400 degrees for 40 minutes or until cooked to your liking! Enjoy! We love this one!

Wednesday, July 15, 2009

Andes Mint Cookies

I think it's about time a recipe that involves chocolate is posted on this blog! I actually found this recipe randomly online. I found it on this blog: She actually had other fun ideas on her site as well. The cookies looked so delicious, I knew I had to try them!

How to make them:
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), and place on cookie sheet. Bake at 350 for 10 minutes.

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I actually put mine in the fridge to help them cool faster. They turned out super yummy!

Tuesday, July 7, 2009

Beef Enchiladas

I am finally posting my first recipe! I decided to share this recipe because it has always been a family favorite. I got the recipe from my mom. When my siblings and I were younger, my mom would ask us what we wanted for dinner and we always told her "beef enchiladas!" They are easy and yummy!

What you'll need:
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)

1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)

ps- just had to say that everyone so far has posted great recipes, i am excited to try them!

Monday, July 6, 2009

Orange Chicken and Ham Fried Rice

This is one of those meals I try to make too much of just so I can have leftovers the next day...It's that good. I got it from a cook book I bought for a cooking class at BYU called "A Family Affair" or of the teachers wrote it, but she's gone, so I don't think they sell it anymore. Anyway, it's really good. And pretty easy - again a meal that you can usually make with things on hand, so no rushing to the store. I love that!

4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch (once I used flour and it was just as good)
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Preheat oven to 350*. Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered with foil, for 20 minutes, then remove foil and bake another 15 minutes. Serve with ham fried rice or regular rice.Yeild: 4 servings

Ham Fried Rice
It's really easy for me to make this while the chicken bakes. Once the chicken starts baking, the rice starts cooking - they both take 20 minutes. It's perfect.

2 cups hot cooked rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery (I once didn't have this and it was still good)
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 eggs, slightly beaten
2 tsp soy sauce
salt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.Yeild: 4 servings

Honey Lime Chicken

This recipe is delicious and healthy and quick, and chances are most people have these items around the kitchen so no special runs to the store (which I love)! I got it on another recipe blog called Internecipes. They have a lot of great recipes! Check it out {here}

2 boneless skinless chicken breasts, cut in half (I cut them in smaller peices)

2 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons honey

juice of 2 limes

1 tablespoon soy sauce

1/2 teaspoon salt

1/4 teaspoon ground ginger

pinch of cayenne pepper (optional)

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low. Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through). Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken. Serve with brown rice and a vegetable side. Sometimes I make double the sauce just because I want more. It's so good!!

Thursday, July 2, 2009

Blueberry Muffins

I love to whip these muffins up. I've added my modifications for making them healthier and I seriously do not think you can tell that they are "healthy," just yummy!!

3/4 Cup milk
1/4 Cup vegetable oil (I use applesauce)
1 large egg
2 Cups all-purpose flour (I use whole wheat)
1/2 Cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned or frozen blueberries

Streusel Topping
1/4 Cup all-purpose flour
1/4 Cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. firm butter or stick margarine (butter is better!)

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter until crumbly.

Beat milk, oil, egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.

Divide batter evenly into prepared muffin cups. Sprinkle with streusel topping.

Bake 20-25 min. in 400 oven.

Sako Salad

1/2 head of cabbage, shredded or chopped
2 Tbsp. toasted sesame seeds
1/4 Cup chopped almonds
2 green onions, sliced
1 Cup sauteed chicken pieces, optional

2 Tbsp. sugar
1/4 Cup salad oil (I use olive oil)
3 Tbsp. vinegar (I like rice vinegar)
1/2 tsp. salt and 1/2 tsp. pepper

Right before serving break up 1 package dry Top Ramen noodles and stir in well with dressing.

This recipe came to my family from a friend, Sako Holiday, so we named the salad after her.

Monday, June 22, 2009

Chicken Marsala

This is our "special dinner". Brent made it for me on Valentine's Day, I made it for him on Father's get the idea.
We love the Marsala sauce at Carrabba's and have been trying to find a recipe that comes close. I was flipping channels and saw Giada cooking this on "Everyday Italian" and grabbed a pen because it looked close. It's not nearly as good as Carrabba's, but we still really like it.
1 1/2 lb. cut chicken breasts
3/4 cup chopped onion
1 lb cremini mushrooms (the brown ones)
1 cup dry marsala wine
8 oz mascarpone cheese (I find this by the hummas and fancy cheeses)
2 tbsp chopped parsley
2 tbsp extra virgin olive oil
5 tbsp butter
2 tbsp minced garlic
2 tbsp dijon mustard
12 oz fettucini (I didn't serve it over pasta this time)
salt and pepper
Cook fettucini, drain, and toss with 3 tbsp of butter and salt and pepper. Set aside. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and brown 4 minutes per side, searing the chicken and locking in moisture. Transfer to a plate and cool slightly. I put the plate in the microwave (turned off) so it will keep warm while I do the rest. Melt 2 tbsp butter in the same pan over medium high heat. Add onion and saute 2 min. Slice mushrooms and add them to the onions along with the garlic. Saute 12 minutes. Add wine and simmer 4 minutes, or until it no longer smells like alcohol. Stir in mascarpone and mustard. Cut chicken into 1/3" thick slices and return it to the skillet. Simmer over medium low heat until cooked through and the sauce thickens - about 2 minutes. Stir in parsley and season with salt and pepper. Serve over fettucini or just by itself.

Saturday, June 20, 2009

Mexican Enchiladas

I got this recipe from one of Brent's hispanic converts, Pedro and Candy Lopez, when we went and visited his mission. It's really good, and really easy!
Ingredients (just ball park estimates):
10 corn tortillas
2 cups enchilada sauce (canned or homemade)
1 pkg queso fresca cheese (find it by the sour cream and cream cheese)
2 tomatoes
sour cream (you could use the mexican version of this if you want to be really authentic - it's more runny)
2 chicken breasts (I'm sure it would be good with shredded pork, too)
Boil the chicken breasts until they are no longer pink. While that's going, heat a skillet and spray it with cooking spray. Dip the tortillas in some of the enchilada sauce and sort of fry/toast them in the skillet on both sides so the sauce sticks to the tortillas. Crumble the cheese, shred the lettuce, dice the tomatoes. When the chicken is done, shred it. To serve, place a little chicken, a little warmed up enchilada sauce, a little cilantro, and a little cheese inside each tortilla. Roll them up. Top with more enchilada sauce, cheese, lettuce, tomatoes, guacamole, sour cream and cilantro. Eat up!

Easy Southwest Salad

Ok, so I make this salad every once in a while and it is so easy and so good. My husband kept saying, "oh this is so good" that made me happy since it was a cinch. I got this recipe from a book "Taste of Home: The New Potluck" its a good one. Here it is.

1 can of beans ( the recipe says Pinto, and thats what is in the picture above but we have used black beans and they are soooo good)
1 bunch green onions with tops sliced (I have never used these because I never had them but I am sure they are great in it)
1 large tomato seeded and chopped
1 avocado chopped
2 cups of shredded cheddar cheese (whatever you like)
1 medium head of lettuce (or a bag, so make it even easier)
4 cups of corn chips ( FRITOS!! YAY!)

So pretty much you just layer it how you want it. If you plan on refrigerating it for a while add the corn chips last, just before serving. The recipe calls for catalina dressing but we always use a tomato based or fresh salsa as the dressing. It feels so much more fresh that way, some people we have had it with like sour cream or a little ranch mixed in. Sometimes we don't put in the tomato or avocado if we don't have it and that is still delicious especially with the salsa. ENJOY! We sure do!

Thursday, June 4, 2009

Crispy Chicken Salad

Before I get started if you want to be an author on this blog, and we would LOVE you to be! Email me at I am so excited so lets get cookin!

Ok, I love this salad and so does my hubby. Its soooo good. Its a great summer meal and don't worry, you can trick your hubby into thinking its a meal because it has pasta and protein...what more do you need?? Plus if your kids like chicken nuggets you can throw them into something healthy right?

Lettuce (1 package or about a head of lettuce)- I like Romaine or mixed

Angel Hair Pasta (as much as you want, I usually do enough for 2 people, or about a quarter size around)

Cheddar Cheese (shredded-just a small handful, maybe about 1/8 of a cup or to your liking)

1 large tomato chopped

1 large pepper (usually red, but here I didn't have red so I used green- still good)

Crispy or breaded chicken (choose your amount and use whatever. We have used chicken nuggets, chicken patties (2) and some may want to make their own breaded chicken). Bake as directed and slice into strips.

Now this is all for looks: Throw the lettuce in a bowl. Throw cooked chicken on top next. Then throw on the pepper, spreading out in a beautiful way. Then add the chopped tomato. Next throw the angel hair pasta on top in a little bunch. Then sprinkle with cheddar cheese and a few left over tomatoes.

Once its time to eat, mix it up like crazy!! Throw on your favorite dressing. I got this from UNOS a restaurant that I use to work at and they use honey mustard, which I don't like. So I use ranch...and it is divine! Enjoy!

Saturday, May 23, 2009

Bring it On!!

Ok ladies, lets tear it up!! Whats in your spice rack is a blog I created to get ideas from everyday women about cookin! We all have our "favorites" that we like to cook or those, "fast and easy" meals. Why not share them and multiply what we have over and over again! Good idea right? I want everyone to contribute! If you are interested in sharing your "Secrets" or not so secrets. Leave a message with your email address and lets get this party started!