Chicken Black Bean Casserole

This is a most delicious casserole....I really, really, like it. 
http://www.sixsistersstuff.com/2011/10/healthy-meals-monday-chicken-and-black.html

Tortilla Snowflakes

Here's a fun holiday activity for kids: 

(We used whole wheat tortillas for the photos last year, but obviously white ones work as well or better.)

Soften tortillas in the microwave for about 20-30 seconds.  Fold into quarters

 Use kitchen shears to cut designs into outer edges like you are making a snowflake.

 Unfold the snowflake on a plate and then microwave for 30 more seconds.

 Take tortilla off plate and wipe off any extra moisture underneath.  Let it cool.  Tortilla should be crisp.  Place the snowflake on waxed paper to decorate.  Spread with hazelnut spread like Nutella, etc. using a pastry brush.

 Sprinkle with powdered sugar and/or sprinkles.

Kids love to make them and love to eat them. 

We may try a healthier version tomorrow, like spreading them with peanut butter or honey.

Only complaint is that sometimes they get a little stiff for eating.

Lemon Rosemary Chicken

I haven't made this yet, but it looks pretty good.  Other than, I don't think I would put 10 cloves of garlic in.  That seems like too much.  

ingredients

• 8 chicken legs
• 1 lemon
• 1 pound (450 g) potatoes
• 10 cloves garlic
• 4 tablespoons olive oil
• fresh rosemary
• coarse salt & pepper
• glass of dry white wine

directions

• 1
  Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.
• 2
  Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 degrees for 40-50 minutes until tender, fragrant and beautifully browned.

Easy Ranch Potatoes

 

I only used 3 potatoes for Dallas and me.  Then it doesn't take as long to cook.  It's easy and good!

Ingredients

• 7 medium potatoes, cut into 1/2-inch cubes
• 1/4 cup butter, cubed
• 1 cup (8 ounces) sour cream
• 1 envelope ranch salad dressing mix
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Place potatoes in a greased 11-in. x 7-in. baking dish; dot with butter. Cover and bake at 325° for 60-65 minutes or until tender.
• Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Yield: 8 servings.

Lemon Monkey Bread

Lemon Monkey Bread

12 dinner rolls (thawed from frozen or freshly made dough)

zest of 1 lemon

1/2 c sugar

3 TBS butter, melted

Glaze:

1/2 c powdered sugar

1 TBS lemon juice

Cut rolls in half (or roll half-size rolls if using fresh dough) and place in greased 9x13" pan.  Drizzle with melted butter.  Mix lemon zest and sugar in small bowl and sprinkle half of the mixture over the rolls.  Cover and let rise until rolls have doubled in size.  Sprinkle remaining sugar and lemon on top.  Bake at 350 degrees for 20-25 min.  Combine glaze ingredients, then drizzle over rolls while still warm. 

Serves 12+.  Double this recipe for family size, J.C. says.  (We used mom's dinner roll recipe--not doubled--put it in a 9x13 pan and doubled all the other ingredients.)

Cordell wanted the kids to all take some kind of class this summer.  None of them wanted to do anything (they are kind of shy about doing new things with new people), but they finally decided on a cooking class at the YMCA.  This was one of the recipes they made.  On Sunday, we let the kids make the meal (most of it) and this is what they made for dessert.  We totally ate the whole pan in one night--hence, our lack of photos of the actual food.  Very delicious and much recommended! 

Good job kids!

Baked Creamy Chicken Taquitos

1/3 c (3 oz.) cream cheese

1/4 c green salsa

1 TBS lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. granulated garlic

3 TBS chopped cilantro

2 TBS chopped green onions

2 c cooked, shredded chicken

1 c grated cheese (original recipe calls for Pepper Jack)

6 inch corn tortillas (fresh as possible so they won't crack)

Non-stick cooking spray
2 TBS vegetable oil

Salt

Heat oven to 425 degrees.  Line a baking sheet with aluminum foil and spray it lightly with cooking spray. 

Heat cream cheese in the microwave for 20-30 seconds to soften it.  Add green salsa, lime juice, spices & powders.  Stir to combine and add cilantro, onions, chicken & cheese.

Warm tortillas and then place 2-3 TBS of the chicken mixture inside and roll up.  Place seam-side down on the baking sheet in a single layer.  Spray the tops lightly with cooking spray or brush with vegetable oil.  Sprinkle salt on top.  Place pan in oven and bake 15-20 minutes until crisp and ends start to get golden brown.  Cool 5-10 min. then serve with sour cream, guacamole, salsa, or pico de gallo.

(You can premake them and freeze them in a single layer long enough to hold their shape, then put in a freezer-safe container.  To bake, follow the same instructions and increase baking time by 10 min.

(I'm going to make this at the reunion, so I figured I'd post it here, and then I don't have to remember to bring the recipe.  Just a little trick I learned in the army.)  I have a photo I took long ago, but I don't have time to search to find it now.  I'll post it later.

Honey Orange Rice Bowl

• Cook up enough rice for your family
• While the rice is cooking, steam or stir fry the following vegetables
• Carrots
• Broccoli
• Zucchini
• Green Onions
• I like to put chicken on the rice bowl too.  (We grilled ours)
• In a small saucepan combine the following
• 1/4 tsp. lemon juice
• 1 c. orange juice
• 2 TB honey
• dash of pepper
• Heat through, and add cornstarch to thicken