Chicken Enchilada Ring - Candace Slater

Chicken Enchilada Ring

2 cups chopped cooked chicken (I used 2 chicken breasts)
¼ cup chopped olives
1 cup shredded cheddar & monterey jack cheese
1 can (4oz) chopped green chilies (do not drain)
½ cup mayo
1 Tbsp taco seasoning
1 plum tomato (I used roma)
1 lime (1 tsp juice)
crushed tortilla chips
2 packages (8oz each) crescent rolls
salsa & sour cream

1-Preheat oven to 375. Chop chicken and olives and place in bowl. Add cheese, green chilies, mayo and seasoning.
2-Seed and chop tomato. Add tomato and lime juice and 2 Tbsp crushed tortilla chips and mix well.
3-Sprinkle crushed chips on cutting board (a cookie sheet or counter top works fine too). Press crescent roll into crushed chips and arrange triangles, chip side down in a circle on round pizza stone (I just used a round cookie sheet) with wide ends overlapping in the center and points toward the outside. Scoop chicken mixture onto the widest end of each triangle. Bring points of triangles up over filling and tuck under.
Bake 20-25 minutes or until golden brown. 
5-Serve with salsa and sour cream.

Ginataang Minok (Coconut Chicken) - Karinda Wieland

Ginataang Minok (Coconut Chicken)

This is a filipino dish that my husband enjoyed eating when he served his mission in the Philippines.  We have "Americanized" it somewhat since they do not eat potatoes there and they use much less meat.  This can also be made with fish and no potatoes.

1 Tbsp oil

1-2 chicken breasts, cubed

1 onion, chopped

1 jalepeno pepper, sliced (optional)

4-6 potatoes (or about 1 small potato per person), peeled and chopped

1 can coconut milk

1 tsp curry powder (optional - I often forget this)

salt to taste

cooked rice

Using a large frying pan, brown the chicken, onion, and pepper in the oil.  Put chopped potatoes on top of chicken and pour coconut milk over.  You can add up to 1/2 can water, but the liquid does not have to cover the potatoes.  You do not need to stir.  Just bring to a boil, cover with a lid, lower the heat so it doesn't boil over, and simmer until potatoes are done (about 15-20 minutes depending on how big the potatoes are).  When done, sprinkle with curry powder - still no need to stir!  Also sprinkle with salt as this dish usually need at least a little salt.  Serve over rice.

Coconut Chicken (Thai) - Cynthia Ericksen

Coconut Chicken (Thai)

 

6 servings rice

 

2 cans coconut milk

1 tbsp. red curry

5 small potatoes, peeled, cubed

1 1/2 lbs chicken thighs or breasts (boneless, cut up)

1 tbsp fresh ginger grated (I used powdered ginger and that works too)

1/2 tsp salt

1/2 tsp basil

1/6 cup fish sauce

1/4- 1/2 cup flour mixed with water

8 oz frozen peas

chopped cilantro

 

In large pot, bring milk to simmer. Mix curry paste with small amount of water to dissolve. Add curry and potatoes to pot.  Cook until nearly done (15 min). Add uncooked meat and remaining spinces and fish sauce. Cook 5-10 minutes until meat is done. Thicken by adding flour and water paste and peas. Cook for a few more minutes.  Serve over rice (sweet rice is best).  Sprinkle with cilantro.

January Cooking Group - 2009 - 30 minute meals

Honey Barbeque Pork Tenderloin

Alisha Jeppesen

 

½ Pork Tenderloin, cut into thin slices or large chunks

½ Onion thinly sliced

2 TBS butter or olive Oil

¼ Cup BBQ sauce

2 Tsp. Lemon juice

3 TBS honey

¼ cup water

 

Melt butter in pan, add onion and cook until tender (5 min)  Then add your pork, season with salt and Pepper.  Cook pork until done and has a nice brown color.  Mix BBQ sauce, Lemon Juice water and honey in a bowl.  Add to pork and onion.  Also this to gently boil and reduce down (about 10 minutes).  We like to eat over mashed potatoes but it would also be good over rice.

 

Chicken and Rice

 

4-6 chicken breasts (or chicken pieces)

2 cups rice

2 cups milk

2 cans cream soup

1 pkg dry onion soup mix

cheese (optional)

 

Mix milk and soups in a bowl. Add rice and chicken and pour into a

large pan. Cover with foil and bake at 350 degrees for 1 to 1 1/2

hours. Stirring it a couple times while it is cooking will help keep

the outside from being more done than the inside. Top with cheese the

last 15 minutes if desired. This can also be cooked in a crockpot on

low for 7-9 hours or on high for 3-4 hours.

 

Cranberry Salad

 

1 pkg fresh cranberries

4-5 apples, cored

4-5 oranges, peeled

2 cups sugar

1-2 cups miniature marshmallows

1 8 oz container thawed whipped topping

1 cup chopped walnuts

 

Grind cranberries, apples, and oranges using a meat grinder (I use the

grater part of my food processor. I think that pulsing it in the

blender would work also as long it wasn't blended too much. You want

small pieces). Strain out the juice and throw away. Stir the sugar

into the fruit mixture and put in refrigerator overnight (since this

makes a lot, I usually freeze 1/2 of it here). Just before serving,

add whipped topping, marshmallows, and chopped nuts.

 

Chipper Trout/Fish

 

2 lbs. of trout or other fresh fillets

1/2 cup Caesar salad dressing

1 cup crushed potatoe chips

1/2 cup shredded cheddar cheese

 

Dip filets in salad dressing and place in greased casserole dish.  Combine chips and cheese and sprinkle over fillets. Bake at 500 degrees for 15 minutes.  Serves 4.

 

Buttery Dill Carrots

 

bagged baby carrots - whatever your desired amount

1-2 Tbsp butter

dill

 

In microwave covered bowl, put the carrots and a little water in and cook for 5 minutes.  Drain and add the butter and sprinkle dill on the carrots.  Mix it enough to coat the carrots and serve warm. 

Tomatoe Tortellini Soup

Tomato-Tortellini Soup

3.5 cups (2 cans) chicken broth

10 ounces frozen tortellini (we used more then what it calls for)

4 ounces cream cheese with chives and onion

1 can condensed tomato soup

Fresh chives, snipped (optional)

In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving.

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