Pizza on the Grill

Click on picture to go to ourbestbites.com and follow directions to grill pizza.

 

Chickeladas

Chickeladas
adapted by Chris

Ingredients:
2 cans cream of chicken soup
4 oz cream cheese
1/2 cup ranch
1/2 can black beans
1/2 can olives
lots of garlic powder
onion powder
black or chili pepper
montreal steak or mesquite seasoning
oregano or italian seasoning
tortillas (corn for individual enchiladas or flour for casserole, lasagna style)
1 large chicken breast, cooked and shredded or cubed
       or 1 costco can of chicken
2 cups of cooked rice

Directions:
Preheat oven to 350.  
Enchilada style: Mix all ingredients and fill corn tortillas.  Leave them open like a taco and stack side by side across 9x13 pan.  Bake 20 minutes, or until warm.
Casserole/Lasagne style: Mix all ingredients and layer mix and tortillas in a 9x13 pan.  Bake 20 minutes or until warm.

Seven Layer Tortilla Pie

Click picture to go to allrecipes.com 

Seven Layer Tortilla Pie
 

Ingredients:

2 (15 ounce) cans pinto beans, drained and rinsed 1 cup salsa, divided 2 cloves garlic, minced (or 2 tsp powder) 2 tablespoons chopped fresh cilantro* 1 (15 ounce) can black beans, rinsed and drained   *Didn't have it-still tasted yummy! **I substituted corn tortillas for flour.

1/2 cup chopped tomatoes 7 (8 inch) flour tortillas** 2 cups shredded reduced-fat Cheddar cheese 1 cup salsa 1/2 cup sour cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Italian Bread Bowls

Click picture to go to Allrecipes.com

Italian Bread Bowls

Ingredients:

2 (.25 ounce) packages active dry yeast 2 1/2 cups warm water (110 degrees F /45 degrees C) 2 teaspoons salt 2 tablespoons vegetable oil

7 cups all-purpose flour   1 tablespoon cornmeal 1 egg white 1 tablespoon water

Directions: 1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. 3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. 4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf.** Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. 5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. 6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. 7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.     **I watched this video to learn how to make a round loaf.

Smashing Pumpkin Soup

Smashing Pumpkin Soup
from my friend, Danika

1 Tbsp olive oil
1 onion, chopped
4 cups chicken broth
2 cups pumpkin puree
3/4 cups green onions (I omit these)
1/8 tsp nutmeg
1/2 tsp curry powder
salt and pepper to taste
2 cups milk

Saute onion in oil in a soup pot.
Cook until very soft and add remaining ingredients, except milk.
Cook uncovered for 15 minutes.
Add milk and cook for additional 5 minutes.

HAPPY HALLOWEEN AND FALL!

Crockpot Brown Sugar Chicken

Crockpot Brown Sugar Chicken
 

Click picture to go to A Year of Slow Cooking

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar (it's okay. you can brush your teeth after.)
1/4 cup lemon-lime soda (stay with me...)
2/3 cup vinegar (I used white wine, but think regular white would be fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Wild Rice Soup

Wild Rice Soup
from my mother-in-law, Michele

2 boxes (4.2 oz each) Rice a Roni Wild Soup
    or 8-9 oz any wild rice mix
2 Tbsp marg or butter
1 Tbsp minced onion
1/4 cup flour
4 cups chicken broth
1 cup half and half
     or 1 cup canned milk
1/3 cup chopped ham (lunch meat works great)
1/3 cup grated carrots
3 Tbsp slivered almonds, optional

Prepare rice as directed on package.
Meanwhile, melt butter and saute onion.
Stir in flour and chicken broth and let it thicken a little.
Stir in rice and simmer 5-10 minutes.
Blend in milk, ham, carrots, and heat.

Chicken with Rice

This recipe is adapted from a recipe found in the Del Sur Relief Society Cookbook 2007 page 175.

Original
Chicken with Rice
1 cup rice
1 cup water
6-8 chicken breasts
1 can cream of mushroom soup
1 package onion soup mix

Place rice on bottom of casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.


My adapted version
Chicken with Rice

 1 cup rice
1 cup water
Frozen chicken tenders in one layer
1 can cream of cream of chicken soup
1 package onion soup mix

Place rice on bottom of 8x8 casserole dish with water.  Place chicken on top and cover with soups mixture.  Cook at 350 degrees for 2 hours.

Fry Bread Explosion

I used the Fry bread recipe from http://allrecipes.com/recipe/fry-bread-i/ and topped it with chili, cheese, tomatoes, olives, and ranch.  EASY and delicious!

The only thing I changed on the recipe was that I fried them in oil not shortening.

Biscuit Pizzas

Biscuit Pizzas

1 can refrigerator biscuits
pizza sauce (I make it from a little tomato sauce can for this recipe and have leftover sauce)
Toppings (pepperoni, olives, bacon bits, tomatoes)
Cheese

Preheat oven to temperature on biscuit can (about 450).  Flatten biscuits into flat rounds on a baking sheet.  Top with sauce, toppings, and cheese.  Bake about 10 minutes or until biscuits are golden brown on the sides.  So delicious!

Impossibly Easy Italian Sausage Pie

Click picture to go to Bisquick website

Impossibly Easy Italian Sausage Pie

1/2 lb bulk Italian pork sausage

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, well drained

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs 

 

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
• 2 In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• 3 Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

 

Cowboy BBQ Chicken Pizza

Click picture to go to Bisquick website

Cowboy BBQ Chicken Pizza 

2 cups Original Bisquick® mix

1/4 cup sour cream

1/4 cup very hot water

**1 container (18 oz) refrigerated original barbecue sauce with shredded chicken

1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)

1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

 **I used 1 lb cubed/shredded chicken and bbq sauce

• 1 Heat oven to 400°F. ***In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
• 2 Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
• 3 Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.

***I would make my own pizza crust instead of the Bisquick crust

Cowboy Casserole

Click picture to go to Bisquick website

Cowboy Casserole

1 lb lean (at least 80%) ground beef

1 can (16 oz) baked beans

1/2 cup barbecue sauce

2 cups Original Bisquick® mix

2/3 cup milk

1 tablespoon butter or margarine, softened

1/2 cup shredded Cheddar cheese (2 oz) 

 

• 1 Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• 2 Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
• 3 Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
• 4 Drop dough by 12 spoonfuls onto beef mixture.
• 5 Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

 

 Disclaimer: This is Chris's FAVORITE!

Scrambled Egg Biscuit Cups

Click picture to go to Bisquick website

Scrambled Egg Biscuit Cups
2 cups Original Bisquick® mix

1/3 cup shredded Cheddar cheese (1 1/2 oz)

3/4 cup milk

8 eggs

1/8 teaspoon pepper

1 tablespoon butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)

3 tablespoons cooked real bacon bits or pieces (from 3-oz package)

1 tablespoon chopped fresh chives

Additional cooked real bacon bits or pieces 

 

 

• 1 Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
• 2 Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
• 3 Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
• 4 In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
• 5 To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

 

 Disclaimer: This is my ultimate, favorite, always sounds yummy dinner!!!

Santa Fe Foldover

Click picture to go to Bisquick website

Santa Fe Foldover

1 cup Bisquick Heart Smart® mix

2 tablespoons cornmeal

1/4 cup very hot water

1 cup canned no-salt-added black beans, drained, rinsed

1/3 cup Old El Paso® Thick 'n Chunky salsa

2 tablespoons sliced green onions (2 medium)

1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)

1/2 cup shredded lettuce

1/3 cup chopped tomato

3 tablespoons fat-free sour cream 

 

 

 

• 1 Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• 2 ***In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• 3 Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

***I used my own pizza crust recipe because I like it better than the Bisquick pizza crust.

Southwestern Potato Patties

 

 Click picture to go to Bisquick website

Southwestern Potato Patties

1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown potatoes

3 eggs, beaten

1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick® mix

1/2 teaspoon garlic salt

1/4 cup vegetable oil

1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1 can (15 oz) Progresso® black beans, drained, rinsed

1/4 cup Old El Paso® Thick 'n Chunky salsa

 

Sour cream, if desired 

• 1 In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
• 2 In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
• 3 Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
• 4 In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.

Herbed Chicken Kabobs

Another one from Campbell's cookbook with no online match.

Herbed Chicken Kabobs
1 pouch onion soup mix
1/2 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
1 green pepper, cut into 1 inch squares
1 sweet red pepper, cut into 1 inch squares

In glass bowl, combine first 6 ingredients. Add chicken; toss.  Cover; chill at least 1 hour.

Remove chicken; reserve marinade.  On four 10 inch skewers, thread chicken and peppers.

Grill kabobs directly above medium coals, uncovered, 15 minutes or until chicken is no longer pink, turning often and brushing with marinade.  Garnish with lemon and fresh chervil.

4 servings
Prep: 15 minutes
Marinade: 1 hour
Cook: 15 minutes

Harvest Chicken Skillet

I got this one out of a Campbell's Soup cookbook...no recipe online, though.

Harvest Chicken Skillet
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell's condensed Golden Corn Soup (I couldn't find this so I substituted 1 can cream of chicken soup and 1/2 can corn)
1/4 cup milk
3/4 teaspoon garlic powder
1/8 teaspoon pepper
1 1/2 cups chopped tomato
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

In skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides.  Remove.  Pour off fat.

In skillet, heat soup, milk, garlic, and pepper to boiling.  Add chicken.  Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.  Stir in tomato and parsley.  Heat.  Serve with rice.  Garnish with fresh parsley.

4 servings
Prep: 10 minutes
Cook: 20 minutes

Sausage with Peppers and Pasta

 

Click the picture to go to Kraft website

Sausage with Peppers and Pasta

What You Need

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage links, sliced

1 each green, red and yellow yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt. Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to sausage mixture with shredded cheese blend; mix well.
TOP with Parmesan.