Ranchiladas and Mexican Rice

Ranchiladas

2 cups shredded, cooked chicken
3 cups shredded Mexican cheese blend  (12 oz)
1/3 cup prepared Hidden Valley Ranch salad dressing
1/3 cup sour cream
4 oz can diced green chiles
6 flour tortillas

Mix together chicken, half of cheese, salad dressing,
sour cream and green chiles.  Divide among and spoon
evenly down center of each tortilla.  Roll up
tortillas and place seam side down in a greased 11X 7”
baking pan.  Top with remaining cheese.  Cover with
foil and bake at 350o for 20 minutes.  Remove foil and
bake 10 more minutes.  Garnish with lettuce, pico do gallo,
sour cream, olives, or guacamole as desired.

Mexican Rice

3 T oil

¼ chopped onion

1 c rice

Brown together.

Add:

2 c chicken broth

1 tsp chopped garlic

1/2 tsp cumin

1/2 small can tomato sauce

Simmer on low 20 minutes. Stand 5 minutes. Fluff.

Beef Broccoli, Creamy Berry Yogurt Trifle

Beef Broccoli

1 lb sirloin tip steak
1 bunch broccoli, cut into bite-sized pieces


2 Tbsp soy sauce
1 Tablespoon of juice (pineapple or orange)
dash of rice vinegar
1/2 tsp cornstarch

1 garlic clove, minced
1/2 tsp fresh ginger, grated
1/2 tsp peanut oil

peanut oil

Slice steak into bite sized thin slices, against the grain.Combine soy sauce, juice, vinegar and cornstarch.  Pour over beef.  Marinate 10-15 minutes.

Combine the garlic, ginger and 1/2 tsp peanut oil and set aside.

Heat peanut oil in large non-stick frying pan over medium high heat.  Add beef in a single layer and cook until almost cooked through.  Stir fry until cooked.  Remove from heat.  Heat a little more oil in the pan and stir fry the broccoli for a minute.  Add a little water (1/4 cup.)  Cover and reduce heat to low.  Steam about two minutes.  Broccoli should be crisp-tender and still bright green.  Move the broccoli to the sides of the pan.  Add the garlic/ginger/oil mixture to the middle of the pan and stir fry 30 seconds, until fragrant.  Add the beef and stir it all together with the broccoli until hot.  If you like a little spice, sprinkle with red pepper flakes.  Serve over rice.

Served with Chinese Pot Stickers (not ready to post that one yet. . . needs some touch ups), sliced fruit, rice, and Creamy Berry Yogurt Trifle.

Creamy Berry Yogurt Trifle

fresh or frozen berries (I used frozen Nature's Berries, from Costco--raspberries, blueberries, and marionberries)
fresh strawberries, quartered
12 oz whipped topping
3 containers of strawberry yogurt
1 angel food cake loaf

Cut up the angel food cake into squares.  Mix the yogurt with 8 oz of the whipped topping.  Layer cake, yogurt mixture, berries, repeating 3 times total.  Top with remaining whipped topping and garnish with fresh berries.  I think this is better after it sits overnight and the cake absorbs the yogurt a bit.

Chicken Divan

Chicken Divan

1 bunch broccoli, cut into bite sized pieces
3 cups cooked chicken, diced
2 cans cream of chicken soup (or one chicken and one mushroom)
1 Tbsp lemon juice
2 Tbsp mayonaisse
2 Tbsp sour cream
1/2 cup milk
3/4 cup cheddar cheese
lemon pepper
1/2 cup corn flakes crumbs

Heat oven to 350.
Steam broccoli a few minutes until crisp tender.
Arrange broccoli and chicken in greased 9x13 dish.
Combine remaining ingredients (except crumbs) and pour over chicken.
Sprinkle crumbs on top.
Bake 20-30 minutes, or until heated through.
Avoid overcooking the broccoli. 

Serve over rice.

Served with: fresh bread, fruit, Vanilla Pudding Chocolate Chip Cookies (see Favorite Treats tab)

Easy Chicken Cordon Bleu, Rice Pilaf

If you're looking for an exactly measured recipe, this isn't for you.  It's just a throw together, but it's yummy.  I cut my chicken breasts and ham slices in half to make smaller portion sizes.  


Easy Chicken Cordon Bleu

chicken breasts, pounded to even thickness
slices of deli ham
swiss cheese
cornflake crumbs, bread crumbs
Good Season's Italian Dressing mix
egg
oil for browning

1 can cream of chicken soup
1/4 cup sour cream
milk

Place in each chicken piece: one slice of ham, one slice of cheese.  Roll up, securing with a toothpick or two.  Dip in egg, then in mixture of crumbs with italian dressing mix (use as much or little as you like.)

Heat oil in skillet over medium high heat.  Brown chicken on all sides.  Place on greased baking sheet.  Bake at 350 for 20-30 minutes, or until chicken is cooked through (this depends on the size you make them. . . I do them small, so they cook fast.)

Heat together chicken soup, sour cream, and milk to desired consistency.  Serve chicken with gravy.

Rice Pilaf
In saucepan, sautee 1 cup rice in 3 Tbsp olive oil.  Add 2 cups chicken broth, 1 grated carrot, 1/2 tsp dried onion flakes, 1 tsp dried parsley, and a dash of garlic powder and dried thyme.  Bring to boil.  Cover and reduce heat to simmer 15 minutes.  Add 1/2 cup frozen peas.  Return cover and let stand 5 minutes.  Mix together. 

Serve with: bread and a salad or fruit plate.