SLOW COOKER CHEESY ENCHILADA QUINOA

I am on a quinoa kick right now. Our family loves this mexidish. It feeds all 4 of us for two full nights and then some. I also freeze it in small batches for my 'mini-meals' to pop in the kids thermoses  in the busy mornings for school lunch. You can top it with anything and everything - green onions, chopped tomatoes, avocado, squeeze-o-lime, salsa, sour cream, crushed tortilla chips, and the list goes on and on! Our favorite combo is green onions, chopped avocado and a dollop of sour cream.

SLOW COOKER CHEESY ENCHILADA QUINOA

INGREDIENTS
1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies with cilantro & lime
1/2 cup salsa
1 teaspoon minced garlic
1/2 medium onion, chopped
1/2 orange bell pepper, chopped
1 cup water
1 can (19 ounces) enchilada sauce* (two small 10 oz cans works too)
1 tablespoon chili powder
1 teaspoon cumin
2 cups fresh shredded sharp cheddar cheese or Mexican cheese
1/3 cup fresh cilantro, chopped *optional
Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jap

INSTRUCTIONS
-In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.
-Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa (I used medium), and minced garlic.
-Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalapeno and add it too.
-Add in the water, enchilada sauce (I used mild, but use whatever you like best), chili powder, and cumin.
-Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
-Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
-If desired add in the fresh lime juice.
-When serving, add a dollop of sour cream, chopped green onions, crushed chips, etc if desired.

Recipe modified from http://www.pinterest.com/pin/40673202859848818/

Crock Pot Beef and Broccoli

This is one of our family favorites. It is so easy and so good - I had to share. Can't believe it has taken me this long to actually share it!

Ingredients:

• 2 lbs boneless beef chuck roast or flank steak
• 1 C beef consomme (or beef broth)
• 1/2 C soy sauce
• 1/3 C brown sugar
• 1 T sesame oil
• 4 minced garlic cloves
• 2 T cornstarch
• 2 T cold beef broth
• Fresh broccoli florets cut in smallish pieces (as many as desired)

Directions:

1. Place Beef in crock pot. Pepper it to taste if you want.
2. In small bowl, combine consomme, soy sauce, brown sugar, oil and garlic. Pour over beef. Cook on low for 6 - 8 hours.
3. Near the end of your 6-8 hours (or 45 minutes before you want to serve), whisk 2T cornstarch into 2T of COLD beef broth in small bowl. Add this mixture to sauce in crock pot and stir until smooth/combined. Set crock pot on HIGH so it will heat up to a boil. (This is to thicken the sauce. If your sauce is not thickening, you can try bringing all your sauce to a boil on the stovetop with the cornstarch mixture. Boil until your desired consistency is reached. I always skip the boil on stove part and my sauce is never very thick.  Perhaps I should try it someday . . .)
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30-45 minutes on HIGH (sauce has to boil to thicken and to cook the broccoli).
6. Serve over brown rice or Quinoa.

Tips:

• Beef:
•  I prefer this recipe with flank steak, but it has gotten super expensive. So I just buy whatever type of 'roast' is on sale. 
• Optional: cut the beef up into strips before cooking. This works very well and makes beef super tender, but sometimes it shreds up really tiny after. Just depends on how your family likes it - bigger chunks of beef or tiny shreds. If you don't cut it up before you cook it, it basically shreds by itself in step 3 when you stir in cornstarch mixture. 
• Broccoli:
• I usually use a ton of broccoli - maybe 5+ cups just because we like our greens over here, but you can use however much you want. Works best cut in bite size pieces.
• It also works really well if you steam your broccoli on the stove and just dump in at the end of step 5 just before serving. This gives the sauce some time to boil and thicken with the cornstarch without the broccoli getting in the way. This is totally optional - does not make that big of a difference, but if you do this, make sure you just lightly steam your broccoli so it does not fall apart or isn't mushy when you add it to the crock pot.

"Hot Dog" Soup

I am posting another yummy soup recipe I got from Arin - thanks! I made this last night and everyone loved it. The kids are still terrible soup eaters - messy, drippy, complainers, but I am not giving up yet - still working on it! The recipe has turkey sausage/kielbasa in it, which my kids thought looked like hot dogs, hence the name I gave this one "Hot Dog Soup" - whatever works to make them eat it, right?

Ingredients:
1/2 large onion or 1 small onion, chopped
3 cloves garlic, minced
1 T olive oil
1 package turkey keilbasa or sausage, cut into bite sized rounds or pieces
32 oz chicken broth
2 cans of White Northern Beans, drained
1 can petite diced tomatoes, drained
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
1/4 tsp fresh ground pepper
salt, to taste

Directions:
Warm olive oil in medium dutch oven over medium heat. Add onion and saute until soft. Add garlic, stir for 1 minute until fragrant. Add in turkey sausage and saute until browned. Slowly add in stock, scraping up any brown bits on the bottom of the pan. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 15 - 20 mins.

If you like a thicker soup, about 5 minutes into the simmer, scoop out about a 1/3-1/2 cup of beans and mash them up in a bowl. Mash them into a soupy paste and return to the pot. The natural starches in the beans will thicken up the rest of the soup. If you do this, you might want to add another can of drained beans since it takes away some of the beans.

Tips - Here are a few other ideas I didn't try, but thought would be good for next time to increase the veggies:
-Add an extra can of beans (mentioned above)
-Add an extra can of tomatoes
-Add finely chopped spinach

Tastes Like Lasagna Soup

I am posting this one for Arin - found in on her fb a few weeks ago and made it last week. IT IS DELICIOUS! Tanner likes it even better than lasagna. The only thing about the recipe I changed was using ground turkey instead of ground beef because it is what I had. Other than that I wouldn't change a thing. Don't worry if you don't have oven proof bowls either - tastes pretty good to just let the cheese melt on top on its own. The soup was so hearty and thick and yummy - perfect for a fall or winter night! It took a while to make, so start early, but its super easy. Enjoy.

Thanks Hot Lips!

Paula Deen's Lasagna Soup

Ingredients:
1 pound ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese
Garlic Crostini, recipe follows

Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper

Directions
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

For the garlic crostini:
Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves (I cheated and used garlic powder here - ran out of time).

Classic Black Beans

Classic Black Beans
(adapted from a Goya recipe)

Ingredients:

• 2 T Olive Oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 2 cloves minced garlic
• 1 15.5oz can Goya black beans, undrained
• 3/4 cup water
• 1 tsp. oregano
• 1 packet of Sazon Goya without Annatto (comes in orange box in Goya aisle)
• 1 T cider vinegar, white wine or white cooking wine

Directions:

Heat oil in a medium saucepan over medium heat. Add onion and peppers; cook until tender, about 8 - 10 minutes. Add minced garlic and cook just until fragrant, about 1 - 2 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes. Serve over hot rice of your choice.

Tips:

• I usually use the cider vinegar and it turns out great, but would use wine if I had it on hand.
• Freezes really well.
• I usually double so I have an extra dinner's worth to freeze. 
• When I double, I DO NOT double water & oregano. For the water, sometimes I do 1.5 times, but it just depends on how it all looks once mixed, I don't want it too runny.
• Can simmer up to 20 or 30 mins if you want to make ahead of time.
• Can be easily made day before and reheated.
• To increase veggie amounts, I usually do some or all of the following:
• Add and extra 1/4 cup green pepper
• Add 2 - 3 cups of spinach chopped into small pieces and will it in for the last 10 mins or so
• Top with chopped tomatoes and a doll-up of sour cream when served.

Sweet and Sour chicken

MIX THESE INGREDIENTS INTO A MED. SIZE BOWL:

 

y'all, this was SO good- and tastes just like sweet and sour chicken. I did it the "long way" which wasnt long at all- and i served it over white rice with a spinach salad. so good!! 

 

 

 

2 teaspoon garlic salt

1 teaspoon black pepper

1 beaten egg

4 to six tablespoons cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

7 to 8 boneless, skinless chicken breasts

 

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in medium bowl.

Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

Faster, easier version – When time is limited

Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.

Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire wisk. Pour directly over chicken breasts. (Refer to Picture below)

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

So Easy, and so good! This dish is great for company. Leftovers are wonderful.

Remember this is the color of the sauce before it is cooked. The sauce will thicken & the color will darken greatly. It will be similar to thick barbeque sauce. The chicken needs to be (fall apart) tender! Serve this with a Baked Potatoe, Hot Rolls & a vegetable.

This is also great warmed up the next night, and served on Soft Flour Taco shells, or on a bed of rice.

This is what it looks like when you first pop it in the oven.

The sauce will get thicker, darker and it’s yummy!

Creamy Chicken Dijon

This is an easy weeknight favorite in our house. The sauce is very dijon-y though, so make sure you like mustard. I always serve with steamed broccoli and we dip it in the mustard sauce - yummy!


Ingredients:
1/2 cup chicken broth
6 T Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (basil, chives or thyme are my fav, but anything would do)
1 T olive oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic

Directions:
Mix broth, mustard, cream cheese and herbs until well blended; set aside.

Pound chicken out slightly to even out the breast for uniform cooking time. Dry chicken with paper towels. Season chicken on both sides with salt and pepper to taste.

Heat oil in stainless skillet until it shimmers. Cook chicken in hot oil until browned on both sides, approximately 10 min. *Thin chicken might cook in as little as 8 mins, thicker might take 12 - 15. I use a thermometer and cook until chicken is 165 degrees in thickest part.

Stir in mustard sauce and garlic. Scrape up brown bits in pan and mix well into sauce. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

Tips:
-The recipe calles for a 6oz breast, which is tiny - can't find those in the grocery store these days. I usually use 2 large chicken breasts and pound them out a little. If your breasts are really huge (ha!), you can even cut each one in half to make 4 chicken cutlets. It is enough to feed the 4 of us.
-Drying the chicken is the key to browning - don't skip that step
-Best NOT to use a non-stick pan so you get good browning and tasty brown bits to mix into sauce
-Sauce tastes great on broccoli, potatoes, etc.

Oven Roasted Green Beans

Eat your greens! I have oven roasted green beans before, but none ever turned out quite this good. The kiddos gobbled them right up with their fingers. This one will be a weekly staple for us! Thanks Emeril!

Ingredients:
1 1/2 pounds green beans
1 1/2 T extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 fresh minced garlic cloves

Directions:
Preheat the oven to 425 degrees.

Trim/snap the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt, pepper and garlic. Spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 20 minutes.

Tips:
-Recipe easily halved (that is what I did)
-I cooked the full 20 mins to get them extra browned
-I think the beans get more blistered/browned in a good way with no parchment paper

How to post a recipe

A lot of yall have been asking me for a reminder on how to post, so here it is!

I have all the HDs as authors, so all of you should be able to make a new post at any time. When you open the blog webpage (link below), you should see a link in the top right-hand corner that says 'sign-in' or maybe 'new post' sometimes if you are already signed in.

http://www.hddailydish.blogspot.com/

If you click 'New Post' it will open right up where you can write up a new post. If you are not signed in (most of y'all), click 'sign in' and it brings up a log-in screen. Your login ID is your email address that your blog emails go to. As for password - - I am not sure, one of y'all needs to try it and let me know what password you need or if it prompts you set up one. I have a gmail account and blogger is connected to the gmail network, so for me it is just my gmail login info I type in. For those of you without gmail, someone try it and let me know! I don't think any non-gmail HD's have posted anything in the last year.

Once you sign-in, there should be a button on the left that says 'New Post'. Just click that and it opens up a space to type and you are ready to go!

If you need me to update the email address that your blogs emails go to or if you want to use a different one to post blogs, let me know and I can change that.

Don't forget when posting a recipe, please use the labels on your post so the search capability will work correctly on our blog when we want to find recipes quickly. The labels that we have already made already pop up under the label box, so you can choose one or more of those or make a new one up.

Baked Kale Chips

Sheehan house motto: Eat Your Greens! :) This recipe makes it easy to eat Kale which is one of the most nutritious things you can eat.

Ingredients:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Tips:

-I bought the pre-chopped Kale as a short cut.
-They are very salty, so you can cut the salt down to your taste
-It is key to get the right cooking time - watch them carefully - undercooked = still chewy, overcooked = burned

They really do turn out like crispy chips - I promise you will like them. Even the kiddies gobbled them up. They save for a few days too, so you can make them ahead of time.

Grilled Romaine with Blue Cheese Bacon Vinaigrette

y'all- try this salad. We made it at the beach- DELISH!!!


Grilled Romaine with Blue Cheese Bacon Vinaigrette

Ingredients

    4 tablespoons extra-virgin olive oil
    3/4 cup chopped red onion
    1/2 pound bacon, chopped
    1/2 cup balsamic vinegar
    3 heads romaine lettuce, cut in 1/2 lengthwise
    1/2 cup crumbled blue cheese
    Freshly ground black pepper



Directions

Preheat the grill to high heat.

Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.

Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.

Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Grilled Romaine with Blue Cheese Bacon Vinaigrette

Taco Chicken Wraps

This is an old recipe I dug up last week and it was super easy, tasty, can be made from canned stuff you have on hand, relatively healthy and the whole family loved it. I think I actually got this from Jen years and years ago. It is just a different twist on Mexican fare, but very tasty. The key is oven baking them and freshly shredding your cheese - makes it so melty and yummy. Enjoy!

Ingredients: 
1 can (10oz) diced tomatoes and green chilies, drained
1 large can chunk white chicken, drained
1 C shredded sharp cheddar and/or monterey jack cheese
2 T diced jalapeno peppers (*add however much to taste for your family's spice level)
2 tsp taco seasoning 6 flour tortillas (6in)
Toppings: taco sauce, salsa, sour cream, avocado - all optional

Instructions: 
In small bowl, combine tomatoes, chicken, cheese, jalapenos and taco seasoning. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in greased baking dish. Bake uncovered at 350˚ for 10-15 min or until heated through. Serve with desired toppings.

Tips: 
You can mix up the chicken mix earlier in the day, then just take it out of the fridge and roll up your wraps when you are ready to go. I baked them in the toaster oven to save energy and it was perfect.

Roasted Garlic Cauliflower

I couldn't let February get by without at least one new recipe on the blog, so here it is - Cauliflower. You might say YUCK, but it was actually great and the whole family loved it. It will be in the weekly veggie rotation from now on. I have been trying all sorts of new veggie recipes lately to help us make it to '5 a day' each day and this is one of the only good ones so far. I hope you enjoy!

Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into small florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat the oven to 450 degrees. Grease a large casserole dish or use non-stick baking/roasting pan. Place the olive oil and garlic in a large resealable bag or bowl. Add cauliflower and mix well. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Note:
I omitted the parsley because it is not my favorite and it still tasted great!

Cheezits Chicken

One of Tanner and Kenzie's favorites - they are the Cheezit hogs in the family.

Ingredients:
4 boneless skinless chicken breasts
1 cup sour cream
3 cups Cheezits, crushed
1 cup margarine, melted

Directions:
Melt margarine in 13 X 9 baking dish. Dredge clean chicken in sour cream. Roll in Cheezits crumbs. Place chicken in baking dish with melted margarine. Turn over so margarine is on both sides.

Bake at 375 degrees for 40 minutes

Tips:
I usually butterfly the chicken breasts or pound them out so they are not too thick. I also sometimes cut the breasts in half to make smaller pieces so there is more surface area for cheezits - sort of like chicken fingers. This is one of those recipes you don't really have to measure and don't really have to have the exact amounts of anything - whatever you have on hand will work. I typically use butter instead of margarine, but that is just because we are more of a butter family. I am sure both are great.

Pasta a la Amatriciana

Girls! forgot about this one! Its one of Elfies recipes- yummy and easy! Definitely comfort food.


4 panchetta slices (1/3" thick)- i would do more if you like panchetta, bc it shrinks
penne pasta (1/2 box for 2)
3T red wine vinegar, dark
2 small onions - or 1lg
red pepper flakes, to taste
garlic salt and powder, to taste
2T olive oil
tomato puree (about 15oz or so)

- Cut panchetta into small chunks, put in skillet with olive oil (just to cover bottom)
- Once hot, put panchetta in and cook until crispy- remove.
- add onions to skillet, shrink
- add red wine vinegar, let cook out
- add puree and begin adding pasta water until desired thickness (about 3 ladles)
- add panchetta, red pepper flakes to taste
- add garlic salt and powder to taste

Bacon wrapped beef medallions with smoked paprika butter

um, yes pleas!! this was SO good. and i bought the beef medallions ALREADY wrapped in bacon at kroger last week on sale. so all i did was brush the olive oil and add s&p. I did follow the butter recipe exactly though- just used regular paprika. YUM. and the butter will keep for months- so you can put it on grilled chicken, corn on the cob, whatever!

then i did these for a side: Balsamic roasted red potatoes:


* 2 tablespoons olive or canola oil
* 2 pounds small red potatoes, quartered
* 1 tablespoon finely chopped green onion
* 6 garlic cloves, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary, crushed
* 1/8 teaspoon ground nutmeg
* 1/4 cup balsamic vinegar
* 3/4 teaspoon salt
* 1/4 teaspoon pepper

Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Penne with Pesto, Tomato and Goat Cheese

This is another Rachel Ray- i had a very successful cooking week- everything was yummy! Here is another one:

Ingredients
* 4 cups (about half a 5-oz. pkg.) baby spinach, loosely packed
* 1/3 cup slivered almonds, toasted (or pine nuts)
* 1 clove garlic, chopped
* 1/2 lemon, juiced
* 1/3 cup plus 1 1/2 tbsp. EVOO
* 1/2 cup grated parmesan cheese
* Salt and pepper
* 1 pkg. (16 oz.) penne
* 1/2 pt. grape tomatoes, halved lengthwise
* 1 pkg. (3.5 oz.) goat cheese, crumbled

To save some calories (and some hands-on kitchen time), cook the gnocchi in boiling water instead of pan-frying them.
Directions:
1. Using a food processor, puree the spinach, almonds, garlic and 1 tbsp. lemon juice. With the machine on, gradually pour in 1/3 cup EVOO until smooth. Pulse in 1/2 cup parmesan; season with salt and pepper. Taste and add more lemon juice if desired.

2. In a large pot, boil water and cook the penne. Drain. Stir in the tomatoes and cook until heated through, about 2 minutes. Remove from the heat and stir in the pesto. Top with the goat cheese.

Bursts BBQ chicken

Allison made this for me one night- so good and so easy and cheap! I just made it again last week-

chicken breasts
sage
cayenne pepper
salt & pepper
Sweet Baby Rays Honey Chipotle bbq sauce
lemon juice
1 onion
olive oil


Heat oven to 375
Wash and pat chicken dry. season with sage, cayenne, salt & pepper.
In a pot with olive oil, saute onions about 10 min until soft & translucent
Add a combo of bbq sauce, lemon juice and pepper to the onion pot- cook through
Pour about 1/2 of sauce on chicken, bake about 15 min
Pour remainder of sauce, cooking about 25 min

- I served this with the mozzarella/tomato side (drizzled with olive oil & balsamic, and topped with parsley)

Mediterranean Layer Dip

Mediterranean Layer Dip

1 pkg hummus (any flavor you like)

1 pkg olive tapenade

1 pkg feta cheese, crumbled

toasted pine nuts (handful?)

layer hummus then olive tapenade on a large platter or shallow dish. sprinkle with feta, then pine nuts. serve with pita chips and/or carrots. SO easy!

Italian Chicken

This is one of our Buice weekly staples. Ash randomly passed it along to all of us years ago. But i'm sure many of y'all are not crazy like me and save emails from over the past million years! This is literally word for word Ash's email, and it's how i follow it so y'all don't get it all nice and purdy either:)

Another recipe my coworker gave me is on the side of the lipton soups. You just take chicken breasts, salt and pepper them and put them in a dish. Then you take the soup mixture (garlic and herb or something) and mix it with oil and water and then pour it over the chicken. Top it with fresh diced tomatoes. Bake it and then cover it with mozzarella cheese and bake for another 5 -10 or so. I don’t know exactly but it’s on the side of the box. She said it’s really good and you don’t have to do a thing.