Chicken cordon bleu casserole

I keep forgetting to post this for everyone.  It is easy and delicious - (disclaimer - some items may not be available in Denmark. )

2 cups diced ham
3-4 cups diced cooked chicken. 
2 small cans of cream of chicken soup (i didnt use as much of this and found it to still be good)
8 oz light sour cream
1 1/2 cup grated monterrey jack cheese.  (I always substitute half of this with grated swiss)

Mix all ingredients together and bake uncovered at 350 for 40 minutes until bubbly.  Top with breadcrumbs and bake an additional 5-10 minutes.

I usually add a little more meat.  Serve this over rice or noodles.  Our family loves this!

Cafe Rio Salads

here is the recipe for the rice, chicken, and cilantro ranch.

Cilantro Lime Rice

1 cup uncooked rice
2 cloves garlic, minced
1 to 2 teaspoon lime zest ( I do at least 2 and sometimes a little more… I love zest)
1 cube chicken bullion
1 cup water
2 tablespoons freshly squeezed lime juice
3 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Add rice, water, garlic, lime zest, and bullion to rice cooker.
Cook until it’s done… In a small bowl combine lime juice, sugar and cilantro.
Fluff your rice with a fork.  Pour lime juice mixture over hot cooked rice.

You can make this on the stove top too, but I love the convenience of the rice cooker.  :)

Cafe Rio copy cat Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

• 1 c. mayonnaise
• 1 c. buttermilk (I use regular 1% milk and it tastes just fine!)
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno 
• 
  
• Instructions

• Mix all ingredients together in the blender.
•  That's it!  It is best if it is made the night or morning before you are serving it so all the flavors mix together.  

Cafe Rio Chicken

2 lbs chicken breasts

1/2 a small bottle of zesty Italian dressing 
(about a cup.  you can use lite or low fat and it tastes just as good)
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours.
Shred with fork and serve in salads, burritos, tacos…etc.   
I did NOT put the ranch mix in with the chicken, and I doubled the chili powder and cumin. 
 you can never have too much cumin in my opinion.  :)

You can also double or triple this to make extras for freezing.
Then simply thaw and reheat for a fast and delicious meal.

To make the salads, layer a tortilla, shredded lettuce, black beans, 
cilantro rice, chicken, tomatoes and any other toppings you wish. 
 Top with cilantro ranch dressing and a squirt of lime and you
 have a fantasticly delicious imitation of a Cafe Rio/Costa Vida salad. 
 I could eat these every day if I were aloud to.  :)

Worldwide Ward Cookbook I just ordered this book and can't wait to get it and start making the recipes. My friend Lisa got a series of these at Deseret books when she was home, and I was able to browse through this weekend. My mouth was watering on every turn of the page:-) So I will definitly post recipes and results on here. There is also another book called 'Our best bites', and they have a blog, with really good recipes as well. Bon appetit!

Salsa Chicken and "Spanish" rice

I needed a quick and effortless meal tonight, and this popped into my head, though I've never had it. It was seriously the easiest thing I've ever made. And it tops the chart for the one of the tastiest, too. I made up the rice recipe, and that makes the dish as well. Here it is:

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

I didn't have any spanish rice on hand, so I just did this:

-cooked plain white rice, 

-added a can of chopped green chilies, 

-a can of yellow corn, 

-quite a few dashes of garlic salt, 

-about 2 spoonfuls of sour cream. (This was all for just 4 servings of rice, so add more of each if needed .)

Mix it all around and mmm.... its the best rice of your life!

Lucy loved the rice so much she pretty much inhaled it. Enjoy!

Grandma Betty's Oatmeal Cookies

This is a recipe that we all should have because it is awesome.  and delicious.  :)

1c. shortening
1c. brown sugar
1c. sugar (granulated)
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats

combine all ingredients well, spoon onto waxed paper and form about 2" in diameter logs of cookie dough.  roll up in waxed paper.  Place rolls in freezer until ready to bake.
when ready to bake, preheat oven to 350, slice roll in 1/4 to 1/2 (or however thick you want your cookies) inches and place on cookie sheet.   Bake for 11-14 minutes.  Do not let get too brown, the darker the cookie, the crispier it will be.

These remind me of our old house - mom used to make them all the time!  We would sit under the sink in our 'cave' and eat these with milk.  
I've made them with cinnamon and nutmeg, raisins or chocolate chips too, but the original recipe is the best.

Spinach Quiche

This is seriously the BEST quiche you will ever taste. You can leave out the mushrooms, but I like the added texture. Enjoy!

Ingredients

• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package feta cheese, crumbled (I used a 3 oz package and it still tasted great)
• 1 (8 ounce) package shredded Cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Cheese Ball

Here is the recipe for the much requested party cheese ball!

You will need: 

2 8oz. packages of cream cheese (softened)

1 pkg ranch dip mix (1oz)

2 cups shredded cheddar cheese

2 cups chopped pecans or bacon bits.

Directions:

Mix cream cheese, ranch dip mix, and cheddar cheese. Once mixed, form into a ball shape (or any shape!) and roll in either chopped pecans or bacon bits. Refrigerate for at least 2 hours or until firm.  Here is the one from my graduation party! We have also made football shaped cheese balls for super bowl parties.

Enjoy!

Next to come- Strawberry Pretzel Salad!