Avacado Mango Salsa & Coconut rice

Boy oh boy it has been a loooong time since i've used this blog. I had this goal to get a bunch of recipes up here before I moved from Buffalo but it never happened. And then I came to Albuquerque and started unpacking. The extent of my cooking for the past 2 1/2 months has been smoothies and cereal! But i'm definitely back. I've been cooking for the last couple weeks. Here's a few things i've made over the last little bit that are wirth keeping around.

You're going to love this. I had forgotten about this recipe but it's simply wonderful. Perfect for summer. I made it with Wegmans Teriyaki chicken marinade and it was one of the better dinner's we've had in awhile. Easy, fast, and delicious. That's my style. Love this summer meal

 

Avacado Mango Salsa

• 1 avocado, diced
• 2 roma tomatoes, diced
• 1 mango, large diced
• 1/3 cup chopped cilantro
• 1/4 c. onion, diced
• Juice of one lime (or lemon juice if that's what you have)
• Several dashes Frank's Red Hot sauce (all the rage around here)
• salt and garlic salt to taste

Coconut Rice

• 1 1/2 cups rice (Jasmine is best)
• 1 3/4 cup water
• 1 can Coconut Milk
• 1 tsp. salt
• 1 Tbsp. sugar
• more chopped cilantro leaves

Bring to boil and simmer for 20 minutes.

Maple Salmon

I got this recipe from my friend Natalie's Sisters Cooking Blog. We really like it, and it's good for you!

From Keeping up Cooking

6 (6-ounce) salmon fillets
1/4 cup brown sugar
1/4 cup pure maple syrup
3 Tbs low-sodium soy sauce
1 Tbs Dijon mustard
1/4 tsp pepper
1/4 cup sliced almonds

Place salmon in a 9"X13" greased baking dish. Combine sugar, syrup, soy sauce, mustard and pepepr. Pour mixture over salmon. Cover with foil and bake at 425 degrees for 10 minutes. Remove foil and sprinkle fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve hot.
(Posted By Kenzie)

Chicken Tostados

I got this recipe from a friend over 2 years ago, and I still make it. It's healthy, delicious, and easy. I think the salsa makes it. I usually serve it with spanish rice, and corn bread.

 2 Tablespoons vegetable oil
2 lbs. chicken tenders
1 clove minced garlic
1- 4oz. can of diced green chilis, drained
1/2 cup sour cream
6 (6-inch) tortillas
1/2 head of iceberg lettuce, sliced thin
1 cup grated Monterrey Jack or Cheddar cheese
2 tomatoes, chopped
1 recipe of avocado salsa (below)

In 3-quart saucepan heat 2 tablespoons vegetable oil over medium heat.  Add chicken tenders and cook for but 10 minutes or until cooked.  Add garlic and cook until fragrant. About 30 to 60 seconds. Add green chilies and sour cream; stir well. Cook over low heat until hot.  Cover and set aside.

Generously brush each tortilla on both sides.  Place a well-greased 10-inch skillet over medium heat. Fry flour tortillas one at a time for about 30 seconds on each side or until brown and blistered.  Remove from skillet and stack.

Arrange lettuce on each tortilla.  Top with chicken mixture.  Sprinkle with cheese and tomato. May also serve taco style.  Spoon avocado salsa on top of tostados and serve immediately.

Avocado salsa
3 TBS. vegetable oil
2 TBS. lime or lemon juice
1/2 tsp sugar
1/2 tsp salt
1 tomato, chopped
1 avocado, peeled

Silly Face Pizza

This is just an idea i'd like to keep around. It was fun and a success! I just used the roll out pizza crusts and cut them into circles. Then we used canned pizza sauce and topped them with Mozzarella cheese, pepperoni, ham, pineapple. olives, and whatever else you can think of! I baked it according to the pizza crust directions.

BBQ Chicken Ranch Pizza

My good friend Kristie gave me this recipe in a text message. I was skeptical how to would turn out not following it as a recipe. I am obviously posting it on my blog as a keeper, so it is a good one. She summed it up well when she texted me right after the sending the recipe saying, "One more thing, call me when you put it in the oven and i'll be over in 20."

Here's how you make this lovely pizza:
1) I bought store crust because it never comes out when I make it.
2) Pour ranch all over the top of the crust. (Don't think about your arteries clogging, it will be worth it, I promise)
3) Sprinkle mozzarella cheese all over the top of it. I may have used about 2  1/2-3 cups. Just whatever you want.
4) Put chicken, cherry tomatoes, red, orange or yellow peppers,  and red onions on the top. However much you want.

Get ready for a delicious dinner!

Marinade for chicken:
BBQ Chicken:1 hour before, marinade 2 pounds chicken tenders in 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp minced garlic, 1/2 tsp salt & pepper. Place chicken on broiler pan and broil 4-6 minutes per side. Let cool then dice in cubes,then toss with 1/2 cup bbq sauce of your choice!

Meatball Soup

I got this recipe from my good friend Rachel Nielsen's blog (forced to cook). This is a five star kid recipe. Easy as pie and I was shocked at how much of this Maddie ate. She may be the ultimate picky eater.

2 small pkgs. frozen meatballs (cut them in half)
Note: if you like more or less meatballs, just adjust to taste.
1 jar Ragu PIZZA sauce
1 large can chicken broth. **If you have bullion handy instead of a can, I use about 8 cups of water and 8 cubes of bullion.
1/2 package of bow tie noodles (we use the whole package) **these noodles will soak up a good deal of your broth so add broth/bullion as you like.

Here comes the easy part. Put it all in a big pot and let it simmer until everything is tender. Done! Yes! Even the UNCOOKED pasta! It will cook in the soup itself and soak up all the yumminess.

Baked Potato Soup

 This is easy as can be and delicious too! Unfortunately, Creed was bummed when I made it, but that's not saying much. He is the #1 picky eater in the Cardon house. Maddie, on the other hand loved this.

From Southern Living
prep 21 minutes
cook 4 hours or 8 hours
makes 12 cups

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 1/2 lbs)
1 large onion, chopped (1 1/2cups) --i didn't use that much!
3 (14-ounce) cans of chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons pepper
1 cup whipping cream or half & half
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 (8-ounce) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

1. combine first 6 ingredients in a 5-quart slow cooker.
2. cover and cook on high 4 hours or low 8 hours or until potato is tender.
3. mash mixture until potatoes are coarsely chopped and soup in slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.

Calzones

4 oz. sweet Italian sausage, casings removed and crumbled
1/2 c. tomato sauce
1/4 c. yellow onion, chopped
2 cloves garlic, minced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 lb. frozen bread dough, thawed
1/2 c. mozzarella cheese, shredded
2 T. grated parmesan cheese
1 large egg
2 T. milk

Preheat oven to 400 degrees. Grease baking sheet. Cook sausage about 10 minutes until browned, drain well.
Combine tomato sauce, onion, garlic, basil and oregano in skillet with sausage. Cook over medium heat, stirring occasionally, for 10 minutes.
Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece of dough into a 5-inch circle. Spoon the filling evenly onto half of each circle. Sprinkle evenly with mozzarella and parmesan cheese. Moisten edges of dough with water. Fold dough over filling and press edges to seal. Combine egg and milk and brush over calzones.
Bake until golden brown, about 25 minutes.
You may add any additional ingredients you like (spinach, pepperoni, olives, etc.)

Slow Cooker Mac-n-Cheese

16 oz. elbow macaroni
1/2 c butter or margarine, melted
2 eggs, beaten
1 can evaporated milk
1 can condensed cheddar cheese soup
1 c milk
4 c shredded cheddar cheese, divided
1/8 tsp. paprika

Cook macaroni according to package directions, drain. Place in 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 c cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.