Monterey Chicken With pico de gallo

Ingredients:

Chicken:
3 TBS dijion  mustard
3 TBS worcetershire sauce
2 TBS brown sugar
2 tsp salt
1/2 tsp pepper
6 thin cut boneless skinless chicken breast

Toppings:
6 strips thick-sliced bacon
1 1/2 cups shredded pepper jack or Monterey jack cheese
1 1/2 cups chopped tomatoes, about 2 medium or 3 roma
1/4 cup small diced red onion (I used a little less than this)
2-3 TBS chopped cilantro
2 garlic cloves, finely minced or pressed
1 TBS finely minced jalapeno
1-2 TBS lime juice
drizzle of extra virgin olive oil

Directions:
1.  For the chicken, in a small bowl, whisk together the mustard, Worcestershire, brown sugar, salt and pepper. 
2.  Place the chicken in a gallon-size zip lock bag pr shallow dish.  Coat the chicken with the marinade mixture.  Refrigerate for 30 minutes - 24 hours. 
3.  Toss cooked bacon and shredded cheese together in a bowl.  Set aside. 
4.  For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeno and lime juice.  Drizzle with oil.  Season with salt and pepper.  Refrigerate until ready to serve. 
5.  Preheat the grill to medium - high. 
6. Grill chicken 4-5 minutes on each side or until 165 degrees at the thickest part. 
7.  Without removing the chicken from the grill, top the chicken with an equal amount of bacon/cheese mixture, cover the grill until the cheese is melted, another minute or so. 
8.  Serve the chicken with the pico de gallo and prepare to be wowed - it is delicious! 

*Note - I have made this with just the marinade and not toppings and it was delicious too. 
When I made it with the toppings I served it with Emily's cilantro rice recipe and it was a great combo. 

Fat Man's Delight

Ingredients
For the Crust: 
1 cup flour
1 cup chopped pecans
1/2 cup butter, melted

For cheesecake layer:
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar

For pudding layer:
1 box instant chocolate pudding (4 serving size)
1 box instant vanilla pudding (4 serving size)
3 cups milk
additional 8 ounce cool whip for topping

Instructions

1.  Combine crust ingredients nd press into a 9X13 baking dish.  Don't worry if there are holes in the crust. 
2.  Bake in a 350 degree oven for 18-20 minutes.  Let cool completely. 
3.  Cheesecake layer - Beat together cream cheese, and sugar then stir in cool whip until smooth.  Spread evenly over the crust. 
4.  Pudding layer - combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened.  Spread over cheesecake layer. 
5.  Top with additional cool whip. 
6.  Refrigerate until ready to serve. 

Mongolian Beef

1 lb. steak strips cut fajita style
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 garlic cloves, minced
1/2 tsp fresh ginger, minced (I've also used the seasoning and it worked fine)
1/4-1/2 teaspoon crushed red pepper (to desired spiciness, 1/4 is almost too much for us)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown the steak with garlic and sesame oil.  Drain the fat and add the brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.
I also served with broccoli.

LIME CILANTRO RICE

This makes a TON so I always half it and still always have leftovers.

In a saucepan, saute:
2 T butter
1 yellow onion, chopped (I use dried onion flakes)
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 C water
8 t chicken bouillon
1/2 bunch cilantro, chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 C of rice

These are all the instructions I was given. When I cook this I saute the first 3 ingredients in a large pot (not a saucepan) and then I add all of the other ingredients. After it comes to a boil I follow the rice instructions (turn to low and cover with a lid for 20 mins).

SLOW COOKER FRENCH DIP SANDWICHES

I got this recipe from Sarah and I LOVE it!! It makes peppery, tender meat that we use for french dip sandwiches. It's the best I've had. 

Ingredients:

• 1 1/2 C beef broth
• 1 C water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp onion salt
• 1 tsp parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
• 1 (5 pound) chuck roast

Combine water and beef broth with salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine. 

Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on Low for 10-12 hrs or High for 4-5 hrs. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 mins before eating so the shredded meat had time to absorb more of the juices). Serve on crusty rolls with cheese, if desired. 

 

CHICKEN BROCCOLI AND RICE CASSEROLE

I know everyone has their own special way of making this but I found one recently I love above all others. I want to post it here so I don't forget about it! Enjoy.

Sauce:

• 2 cans cream of chicken soup
• 1 C sour cream
• 1/2 milk
• pepper to taste

Other Filling ingredients (these measurements can vary easily and still taste great):

• 2 chicken breasts, cooked and shredded or about 2 C shredded
• 3 C broccoli, lightly steamed 
• 3 C cooked rice

Topping:

• shredded cheddar cheese
• 1 1/2 C crumbled Ritz crackers
• 1/3 C butter, melted

Instructions:

1. Preheat oven to 350 degrees. Spray 9x13 pan.
2. Layer rice, chicken, then broccoli 
3. Mix all sauce ingredients together and spread on top (I don't always use all of the sauce - I feel like it makes a little more than I like.)
4. Sprinkle shredded cheese on top of sauce. 
5. Melt butter. Mix in crumbled Ritz crackers. Sprinkle on top of cheese. 
6. Bake for 30-35 mins. 

** Many people mix everything together instead of layering.. That is totally fine to do with this recipe. Also, I usually mix several veggies (broccoli, carrots, cauliflower) together instead of just broccoli and its delish.  

MY FAV CHOCOLATE CHIP COOKIES

Found on Pinterest. Everyone loves these and they are a no fail because you don't use butter, you use crisco.

Ingredients

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• Recipe from tollhouse chocolate chip cookie bag with these changes:
• Crisco instead of butter (yeah I know...yucky sounding, but makes chewier cookies)
• add flour until bowl is cleaned by mixer, typically more than asked for
• .....and by request, the full list of ingredients:
• 2 1/4 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup Crisco (white, all vegetable "lard")
• 3/4 cup brown sugar
• 3/4 cup sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups chocolate chips

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• Mix together flour, salt, baking soda, set aside
• put into mixing bowl crisco, sugar, brown sugar, vanilla
• mix at low speed
• add eggs one at a time while mixing
• add dry ingredients 1/3 at a time, pausing mixer while you add
• add heaping spoonfulls of flour until dough cleans side of mixing bowl
• remove from mixer, add 1/2 package of chocolate chips, fold in by hand
• preheat oven to 25 degrees less than recipe calls for (350 degrees)
• make extremely tall dough balls: 1 inch diameter, 2.5 inches tall
• cook less than asked for, approximately 9-11 minutes until just starting to brown
• remove, cool
• enjoy....

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