I made this! Yummy!

Tonight I decided to make an old Ruby Tuesday's favorite of mine Sonoran Chicken Pasta.

Unfortunatly they no longer make it so I get if less often than I want to.

As I looked through my Top Secret Recipe book I came across the recipe again.

I realized I had all the ingredients!  YEAH!

Dont let the list of ingredients get you...it is easy and so good!

It's creamy and a tiny bit spicy, of course you can make it as spicy as you like!

Taylor is making a cookbook for Young Womens and she said this is a shoe in for it!

I love complements!!!

Sonoran Chicken Pasta

Ingredients

1 lb Velveeta cheese or 1 (16 ounce) jar Cheez Whiz (I used velveeta)
1/2 cup heavy cream
2 tablespoons minced red chili peppers (I actually used dried  pepper flakes)
4 tablespoons green chili peppers, minced (1 1/2 pepper)
4 tablespoons minced onions
1 garlic clove, minced
2 teaspoons olive oil
2 tablespoons water
1/2 teaspoon salt
2 teaspoons sugar
1/2 tablespoon vinegar
1/4 teaspoon cumin
1 (15 ounce) can black beans
1 dash paprika
4 boneless skinless chicken breast halves
vegetable oil
1 dash dried thyme and 1 dash dried summer savory (I used Bells seasoning which has a combination)
1 (16 ounce) box penne pasta
1 tablespoon butter
green onion, chopped

Directions
1 Prepare the barbecue or preheat your stovetop grill.

2 Combine the cheese spread with the cream in a small saucepan.

3 Saute' the red chili pepper and 2 tablespoons green chili pepper, 2 tablespoons onion, and 1/2 clove garlic in the olive oil for a couple minutes then add the water to the pan so that the peppers do not scorch. Simmer another 2 minutes or until the water has cooked off.

4 When the cheese is smooth, add the sauteed vegetables, 1/4 teaspoon salt, sugar, vinegar, and cumin. Leave on low heat, stirring occasionally, until the other ingredients are ready.

5 Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce the heat to low and simmer until everything else is ready. By this time the beans will have thickened and the onions will have become transparent.

6 Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory.

7 Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove them from the grill and use a sharp knife to slice each breast into 1/2-inch slices, so that they are easier to eat. Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.
(I cut the chicken into large bite size pieces and mixed into the pasta)

8 As the chicken cooks, prepare the pasta in a large pot filled with 3 to 4 quarts of boiling water. Cook the pasta for 12 to 14 minutes or until tender. Drain the pasta in a colander, and toss with the butter.

The following is preferance.

I added tomatoes, and beans into the  pasta with the chicken. We had a big crowd and it was easier to serve.

9 When everything is ready, spoon one-fourth of the pasta onto each plate.

10 Pour about 1/3 cup of the black beans over the chicken.

11 Carefully add a sliced breast of chicken, being sure to maintain its shape as you lay the slices on the bed of pasta.

12 Spread 1/3 cup of black beans over the chicken.

13 Sprinkle 1/4 cup of chopped tomatoes on the beans.

14Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. Salt to taste.

Mandy's Award Winning Chili!

We had a chili contest on Friday Night for our ward party!  She won 2nd place out of 14.  Yeah Mandy!

Italian Chili
Prep Time: 4 to 8 hours
Makes: About 6 servings
I made this for our ward Halloween party and won 2nd place. I was pretty pleased about it, since I haven't won any places for several years. The last time I won, I was one of five people that brought chili and everyone won a category... I just wanted to do something a little different than the regular chili and so tried this. I think of it as a spicy version of Pasta e Fagioli.

• 1 lb. hot Italian sausage, casings removed*
• 1/2 cup water
• 2 Tbsp. olive oil
• 1 garlic clove, minced**
• 1 medium onion, chopped**
• 1/2 medium bell pepper, chopped
• 2 cans (15 oz. each) cannellini beans (white kidney beans), drained
• 1 can (14.5 oz.) stewed tomatoes
• 1 can (8 oz.) tomato sauce
• 1 Tbsp. Italian seasoning, crushed between palms
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/8 tsp. ground white peppper

Brown sausage in water over medium heat until no pink remains, stirring to break up sausage. Drain and add sausage to a large pot or crock pot. Add olive oil to saucepan used to cook sausage and saute garlic, onion, and bell pepper until tender-crisp; add to pot with sausage. Add remaining ingredients. Using kitchen shears, cut stewed tomatoes in can and add to pot. Cook on low on stove 2 to 4 hours, stirring occasionally. Cook in crock pot on high 2 to 4 hours or on low 6 to 8 hours.

Serving options:
Serve over cooked pasta
Top with shredded mozzarella cheese
Top with grated Parmesan cheese
*The chili isn't very spicy at first, but it strengthens as it cooks. It ends up being somewhat spicy and to make it more mild, use half hot and half sweet Italian sausage or just sweet Italian sausage.
**I used 1/2 tsp. dried minced garlic and 2 Tbsp. dried onion and added 1/4 cup extra water.
Posted by Mandy at 1:43 PM

Labels: freezable, Italian, Italian sausage, main dish

Its a Cookbook

Shaina at Just Because I am Me is my hero! 

Not only is she super crafty, but she is publishing a cookbook.

That is my dream...

Hers is called

 Just Because I like to Cook

She is having her 5th baby and proceeds will go to help pay medical expenses.

 I am going to be getting one that is for sure!

Check it out it is ADORABLE!

My Weekend...Yummmy

Applesauce

I woke up earlly saturday morning having gotten a good nights sleep (I know right?)

We had a large box of apples to finish and I had some shredded beef that was just CALLING for some more tamales!

I started out with the applesauce.  I was trying it a new way, with the attachment to the Kitchen Aid.

I have to say it got every little bit out of the skins, and pushed out the seeds and core nicely but it was a bit messy.

Rick said his friend Dave, yes we named our Dave after him

(If your know Dave Brock I am sure your saying "What were we thinking?" {snicker, snort})

said he has a large strainer that is hand cranked and can take the whole apple...hmmm anyone heard of this?

Is it worth it, or is it messy too?
I dont have a recipe.  I just add sugar, brown and white, a little salt and boil them down.  WE really like it chunky so I only cook it down until there are still chunks.
You can see how using the Kitchen Aid isnt as much fun because our sauce is definatly NOT chunky!

After making the sauce I put it in the jars and into a water bath for 20 min.

Unfortunatly, it is gone as soon as I get them canned.  I love canning but I really need a canning buddy. 
It is hard and boring to do by yourself!
Anyone want to be my buddy?

(that is kind of a sad sounding statement)

Apple Pie Filling

For the apple pie filling I made a yummy sauce, peeled the apples and cored and sliced them with a hand slicer.  You know the kind you use for your kids.

I like the bigger slices of apples.

I put them in the jars and added the hot apple pie sauce.

They got the whole treatment, lids and a nice hot bath for 20 minutes.

Arent they pretty?

Tamales

Tamales are my all time favorite, but I cant find them out here. 

Of course we finally did find them  but they are so dang hot Danielle can  barely eat them. 

Making them is so much more fun! 

Next time we make 5X as much. 

WE are going to have a tamale day only! 

The recipe for the tamale filling is my own creation. 

I am working on the heat a bit, mine are not hot enough, but I will give you the recipe.

I did write this one down.  You can adjust it to your taste. 

You will just have to wait a little bit, I gotta find it.  Sillly me!

POST EDIT

Ok here you go...the recipe for Tamales...yummy!

Part of it I  get from the Tex Mex Cookbook

by Robb Walsh

This is my favorite cookbook.

 Take a look. 

It is fun because it is filled with history and recipes plus old pictures!

Mexican-style Tamales

1 1/2 teaspoons salt

4 cups dried masa harina (find it in the baking isle or mexican isle) or one pound fresh masa

1 teaspoon baking powder

3 1/2 cups warm broth or water

1 cup lard, at room temperature

24 corn husks

Combine the salt, masa harina and paking powder in the bowl of an electric mixer.  With the mixer on low, slowly add the broth and make a moist dough (if using fresh add the baking powder and salt, dont use anybroth or water).  Increase the mixer speed to medium and begin adding the lard spoonful by spoonful.  Beat the mixture at least 10 minutes, adding air in the process, until the masa has a light, spongy texture (this is a very important step).  Drop a spoonful of masa into a glass filled with water.  It should float.  If it doesnt, add additional lard and re-test.

Tamale Meat
Beef roast-cooked and shredded (approx 1 1/2 lbs)  you can double this and save extra for another use
2 T butter
2 serrano chili's or chili's of choice chopped finely (this was not very spicy, adjust to taste)
1 small onion finely chopped
3 cloves garlic crushed
1/4  cup chili powder
3 T tomato sauce

2 T water
1 C pureed tomatoes

Cook chili's, onion, garlic until soft.  Add chili powder, stir and cook 1 minute until fragrant.  Add tomatoes, water and sauce, mix with beef.

To make the tamales.

Soak Husks in boiling water 15 to 20 minutes or more.

Spread 2 heaping teaspoons masa in the middle of the wrapper making a flat rectangle.  Put 1 heaping tablespoon down the middle of the masa.  Puick up the sides of the wrapper and bring the lose ends together and fold the bottom over.  I the wrapper is too small roll in an additional husk.

Stand the tamales upright, sealed side down, in a steamer section of a pot and steam for 1 1/2 to 2 hours replenishing the water as necessary.

To store the tamales, freeze uncooked.

The Perfect Popcorn

Raise you hand if you know me?

What is my favorite snack?

Like I tell the kids I substitute..."If you were paying attention... it is on the board"
(pretend the title is the board) {snicker}

Popcorn!

I was looking around and I found the PERFECT popcorn recipe.

(secret...I already made popcorn this way, but just checking to see who else did!  Yeah!  I love Alton)

I can make it perfect, but so can Alton Brown.

Go here to get it!

After I make the perfect popcorn, I might make the perfect popcorn balls!

Anne Strawberry has a really yummy one!

Sort of creepy and  yummy. 

But, i cant keep them all, I have to give some away.
Remember Zumba...?

Any ideas?

Apples

Saturday we went apple picking.

It was a beautiful day!!!!

Look at the clouds.

I wish you could feel the breeze!

I know these picture make it look like we were pumpkin picking, but really camera battery died.

I realized Rick had his phone so...the pumpkin shots!

Proof we got 1 1/2 bushels...

and made 1 batch of  cinnamon applesauce.

WE have a whole lot of batches to go.

Plus some Pie filling!

It is PopPop's birthday today.

He gets homemade salsa.

(I kinda fixed it...keep your fingers crossed!)

He gets YUMMY homemade applesauce.

He gets Scalloped potatoes from his recipe.

I like them with cheese but he doesnt, so no cheese.

He gets us to come for dinner!

Happy Birthday Pop!

Canning Salsa

Help!
I canned salsa today.
Yep, the canning process went fine, but the actual Salsa making process did NOT!
I tried two different recipes.
In one I used Roma tomatoes and in the other "slicing" tomatoes (large round ones).
Fresh cilantro, onions and LOTS of Jalapenos...mmm.
you   NOPE!
1st batch got triple the oregano... thus spaghetti salsa (ooops).
2nd batch was too vinagery (is that even a word?) and a bit runny.
Now what?
I cant give them away!
I just hope my family eats it!
Does anyone have a good salsa canning recipe?
I mean a really yummy one.
 HELP PLEASE?

This is the cutest website ever!

Bakerella

Go here to get the recipes

The missionaries are coming for dessert and I want to try these.

Maybe these.

My SIL can bake!

Chrissy's Chocolate Carmel Brownies!!!

Ok are you ready for the tastiest, devilish, rich brownies you ever have?

Get ready!  I am going to share!

 

1. 
   
   1 -14 oz bag of caramels (unwrapped)
   
   
   
2. 
   
   5oz can evaporated milk
   
   
   
3. 
   
   1 box chocolate cake mix (devils food, double chocolate, doesn't matter what kind)
   
   
   
4. 
   
   One stick butter mellted
   
   
   
5. 
   
   1 cup chocolate chips
   
   
   
6. 
   
   mini cupcake holders
   
   
   

Preheat oven to 350 degrees

Directions

1. Put aside 1/4 cup evaporated milk
2. In large bowl mix remaining milk, cake mix, and melted butter
3. Grease the bottom of a 9x13 baking pan.  Line with foil.  Grease the top and sides of the foil
4. Press half the cake mixture into the pan. It will be thick.  You can wet your fingers or a metal spatula to help you press it if needed.
5. Bake 8 min.
6. Melt caramels with 1/4 cup evaporated milk in microwave.  Stir until smooth.
7. Pour caramels over baked cake mix.
8. Sprinkle chocolate chips evenly over the caramel.
9. Distribute remaining cake mix on top.  You have to kind of crumble it around or break off little pieces and drop it on top. Pat down batter and try to push it around to cover. Dont worry if every spot isnt covered.
10. Baked at 350 for 18 minutes.
11. Cool. Put in fridge till cold.  DO NOT TRY TO CUT WHEN WARM!!!
12. Lift foil out of pan with brownies.
13. Peel off the foil and cut into small bieces on cutting board.
14. Put into the mini cupcake holders.  If you dont they may stick together when left out at room temp.