Chicken Chimichangas

Chicken Chimichangas are savory and delicious. With the help of rotisserie chicken, they are also quick and easy to make. The salsa verde gives this dish a bright flavor. 

2 to 3 cups shredded, cooked chicken ( I use one rotisserie chicken.)
1 cup salsa verde
1 cup Jack cheese, shredded
1/2 cup pepper Jack cheese, shredded (optional)
4 oz. softened cream cheese
1 Tbls. dry taco seasoning mix
8 (10 inch) flour tortillas
sour cream
salsa verde
salsa
feta cheese

1. In a medium bowl combine, chicken, salsa verde, cheeses, and taco seasoning.
2. Put 3/4 cup of chicken mixture in middle of each flour tortilla.
3. Fold in ends. Place chimichangas seam side down on cookie sheet.
4. Bake in 400 degree oven for 10 to 12 minutes or until tortilla edges are golden brown.

Serves 8

Fresh Tomato and Basil Pasta

This is a fresh and simple pasta dish that is perfectly delicious when using out of garden tomatoes. 

8 oz. spaghetti, cooked tender
1/4 cup olive oil
2 cloves of garlic, crushed
1/2 cup fresh basil leaves
1 cup cherry tomatoes or chopped tomatoes
2 Tbls. fresh, shredded Parmesan

1. Place spaghetti in large bowl and set aside.
2. I a small sauce pan, heat olive oil over medium-low heat.
3. Add garlic and saute for 1 minutes.
4. Add garlic-oil, basil, and cherry tomatoes to spaghetti and toss.
5. Sprinkle with Parmesan. Serve immediately.

Serves 6

Studio 5 - Beef Chalupas

Studio 5 - Beef Chalupas

Homemade Fish Sticks with Simple Tartar

Even if your kids don't like fish, they will love these homemade fish sticks with simple tartar. The fish is mild, lightly breaded, and cooked to create a crispy outer layer. Dipped in creamy sauce, this is a great catch.

2 lb. tilapia or sole, rinsed and cut into 4 X 2 inch pieces
1 cup panko crumbs
2 Tbls. finely shredded Parmesan cheese
2 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1 egg
1 Tbls. water
1/4 cup olive oil
1 lemon quartered, for garnish

1. In a small bowl, combine bread crumbs, cheese, parsley, garlic and onion powder, salt, and pepper.
2. Place in a shallow dish.
3. In another small bowl, whisk egg and water.
4. Lightly coat each fish piece with egg wash followed by bread crumbs.
5. Heat oil in skillet over medium-high heat.
6. Add fish and cook until golden, about 3 minutes. Turn and repeat.
7. Remove and place on paper towel lined plate.
8. Serve with lemon wedges and simple tarter sauce (recipe follows).

Serves 6


Simple Tartar

1 cup mayonnaise
1/4 cup dill relish

1. In a small bowl, combine mayonnaise and relish.
2. Serve with fish sticks.

Turkey and Stuffing Casserole

Thanksgiving is over and you have leftover turkey, stuffing, and cranberry sauce. Sure, you can make a turkey and cranberry sandwich, but if you are looking for another option try this simple and savory recipe for Turkey and Stuffing Casserole. It is lovely, homey, and resourceful.

4 Tbls. butter

4 Tbls. flour

4 cups whole milk

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

3 cups leftover cooked turkey

2 cups leftover cooked stuffing

prepared cranberry sauce for garnish

1. In a medium saucepan, melt butter. Add flour and stir until thick and combined.

2. Add milk, garlic, salt, and pepper. Whisk continually until sauce thickens, about 4 minutes.

3. Add turkey and cook until heated through, about 4 minutes.

4. In a greased 9 X 13 buttered dish, spread evenly in bottom.

5. Top with stuffing, spreading evenly.

6. Bake in 350 degree oven for about 15 minutes, or until heated through.

7. Serve with cranberry sauce.

Serves 12



Honey Mustard Chicken

This recipe is savory and sweet. The honey and mustard are complementary and make this classic chicken dish a winner with families.

3 boneless chicken breasts

1 Tbls. olive oil
1 Tbls. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/3 cup dijon mustard
1/3 cup honey
1 tsp. apple cider vinegar

1. Cut each chicken breast in half width wise, about 1/2 inch thick.
2. Sprinkle both sides of chicken with salt, pepper, and garlic powder.
3. In a large skillet, heat olive oil and butter until melted. Add chicken.
4. Pan seare chicken on each side for 2 minutes. Remove from pan and place in 9 X 13 baking dish.
5. In a small bowl, combine mustard, honey, and cider vinegar.
6. Pour honey mustard mixture evenly over chicken.
7. Bake in 350 degree oven for 15 to 20 minutes or until chicken is no longer pink.

Serves 6

Coconut Chicken Curry Soup on Studio 5

Here is the link to my Studio 5 Cooking Segment aired today 10-11-13 at 1:00 p.m on Channel 5. Always a good time at KSL!


This was a delightful show all around. The other guests were interesting and fun and the cooking segment was smooth. The newly remodeled Studio 5 kitchen is hip and beautiful. I took my second oldest daughter along. It was a lovely day in Salt Lake City. Thanks to the gracious host, Brook Walker and Studio 5 producers who always make feel at ease. Cheers friends at KSL!

Cashew Chicken

1/4 cup olive oil
4 chicken breasts, cut into 2 inch pieces
1 cup onion, chopped fine
2 garlic cloves, crushed
1 green pepper, cut into strips
2 tablespoons fresh ginger
1 1/2 cups salted cashews

Sauce:

1/2 cup chicken broth
1/2 cup ketchup
4 teaspoons soy sauce
2 tablespoons Worcestershire sauce3 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper

1. In saute pan, heat oil on medium heat.
2. Add chicken pieces and brown all sides, about 4 minutes.
3. Add onion, garlic, pepper, and ginger. Cook until onion and pepper are tender, about 4 minutes more.
4. Turn heat to low and let simmer while preparing sauce.
5. For sauce: In medium bowl, combine all ingredients for sauce and add to chicken mixture.
6. Add cashews and cook 1 minute more.
7. Serve over cooked rice.

Sugar and Spice Steak Rub with Herb Butter

4 lb. sirloin steak, about 1 inch thick

Spice Rub:

3 teaspoon salt
3 teaspoon black pepper
1 1/2 teaspoon garlic powder
5 teaspoons sugar

Combine all and rub on sides of steak. Grill on medium hot coals for 7 minutes each side for medium. Carve into 1/4 inch slices. Serve with herb butter.

Herb Butter:

1/4 cup butter, softened
1 1/2 teaspoon fresh lemon juice
1/8 teaspoon black pepper
1 tablespoon parsley, chopped
1/4 teaspoon dried tarragon

Combine all ingredients until fluffy. Cover and refrigerate for 30 minutes before spooning over hot grilled steak.

BBQ Spareribs

1 large bottle ketchup

1/2 cup brown sugar

1/4 cup Worcestershire sauce

1/4 cup vinegar

1 tablespoon prepared mustard

4 lbs. boneless, country style pork spareribs

2 tablespoons butter

2 tablespoons canola oil

salt and pepper to taste

Brown ribs in butter and oil in hot skillet. Brown on all sides. In large bowl, combine ketchup, Worcestershire sauce, brown sugar, vinegar, and mustard. Mix well. Transfer meat and BBQ sauce to large stock pot. Stir to coat meat. Cover pot and cook on medium low heat for 3 to 3 1/2 hours. The ribs should fall apart with a fork.

Thirty years ago, this recipe was featured in the Deseret Newspaper. 

Clam Sauce and Pasta

1 cup onion, chopped fine

1/4 cup fresh Parmesan, shredded

1/4 cup butter

1 cup cream

1 lb. angel hair pasta, cooked tender

3 cans chopped clams and juice

2 Tablespoons fresh parsley, chopped fine

1 clove of garlic, crushed

1 teaspoon basil

1 teaspoon thyme

1 1/2 Tablespoons flour

2 Tablespoons olive oil

dash of salt and pepper

1. Heat butter and olive oil in skillet. 

2. Saute onions and garlic until tender. 

3. Add parsley and clams with juice. 

4. Salt and pepper to taste. 

5. Add basil, thyme, cream, flour, and Parmesan cheese. 

6. Simmer 15 minutes. Do not allow to boil. 

7. Serve over angel hair pasta.

This sauce is lightly creamy and savory. I adore the clam sauce at The Spaghetti Factory. Fortunately, this recipe tastes very similar.

Pizza

 

2 to 4 loaves white Frozen Bread Dough, thawed and raised according to package directions

2 (6 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

1 Tablespoon Italian Seasoning

1 teaspoon garlic powder

1 Tablespoon water

1 teaspoon sugar

2 cups fresh Parmesan Cheese, shredded

4 cups mozzarella cheese, shredded

3 cups mild cheddar cheese, shredded

1 package pepperoni

1 package sausage, browned

2 (5 oz.) cans, mushrooms, drained

1. Roll out thawed, raised bread dough (To speed process, heat oven to 200 degrees then turn off oven and place bread dough on oven safe plates to rise.) 

2. Using rolling pin, stretch one dough loaf to fit one greased cookie sheet. 

3. In saucepan, combine paste, tomato sauce, garlic powder, sugar, water, and Italian seasoning. Let simmer 10 minutes. 

4. Spread 1/2 to 3/4 cup sauce over dough to cover all but edges. 

5. Sprinkle with Parmesan cheese, sausage, pepperoni, mushrooms, mozzarella then cheddar cheese. 

6. Bake one pan at a time in 400 degree oven on bottom rack for 12 to 14 minutes or until bottom of crust is golden brown and cheese is melted.

Homemade pizza is truly a special treat. It is so fun rolling out the dough and adding toppings. Children love getting in on the action.

Fried Chicken

 

6 chicken breasts, trimmed and cut into 4 pieces

1 cup flour

1 tsp. garlic powder

1 tsp. salt

1 tsp. fresh black pepper

1 tsp. paprika

1/4 cup butter

1/4 cup canola oil

1. Combine flour and seasonings and spread evenly on a plate. 

2. Dredge each piece of chicken in seasoned flour.

3. Heat oil and butter on medium heat. 

4. Transfer chicken to hot skillet. 

5. Sear each side of chicken on medium high about 5 minutes per side. 

6. Cover chicken and cook for another 15 to 20 minutes. Turn once. Chicken is done when juices run clear and no longer pink.

I love this chicken cold. If not eating immediately, wrap in tin foil and refrigerate. My honey thinks this chicken rocks. 

"I loves me some fried chicken. It just makes me feel better about life." Minnie Jackson from The Help. I would concur. This pan fried chicken is delicious.

Don Pablo's Mexican Kitchen Carnitas

3 lb. boneless pork roast

2 Tbls. canola oil

2 Tbls. butter

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

3 cups water

12 corn tortillas

1 cup canola oil  (for frying tortillas)

Toppings:

mild cheddar cheese, shredded

cilantro

lime wedges

tomatoes, chopped

avocados, peeled and sliced

Season pork with cumin, garlic powder, salt and pepper. In large stock pot on medium high heat, brown all sides of pork roast in 2 tablespoon oil and butter. Pour water into pot with roast and reduce heat to medium low. Bring to a rolling simmer. Cover. Cook for 4 to 5 hours until pork falls apart with a fork. Shred with fork. Drain liquid. Set roast aside and keep warm while cook tortilla shells.

Cook tortilla shells in 1 cup hot oil in shallow pan using tongs--about 3 minutes. Turn once. Place tortillas on plate between sheets of paper towels to absorb excess oil. Keep warm.

Top tortilla shells with shredded pork. Squeeze pork liberally with lime juice. Top with cilantro, cheese, tomatoes, and avocado slices.

Tip: The lime juice is essential in bringing out the flavors in this fabulous Mexican Dish. I created this recipe after dining at "Don Pablo's Mexican Kitchen" in Orlando, Florida. Their Carnitas were delectable. This feeds a crowd! Kids love them!!

Cafe Rio Pork and Tomatillo Ranch Dressing

This is one of my most prized recipes. If you crave Cafe Rio like I do, then you will fall in love with this recipe head over heels. I know a lot of people claim that they have the Cafe Rio's pork recipe, but I doooo!!! Try this and you will know for yourself and impress your friends and families. It is super easy. I'm not an "over the top" cook with exotic ingredients and mounds of time spent slaving over a hot stove. I am busy, busy, busy just like you are with your darling family so I try to be as quick and efficient in everything I do to really juice life. Really. the only thing I do over the top is photography, then I am a real nut!!

4 lb. premium boneless pork roast

5 (6 oz.) cans tomato sauce

4 cups Dr. Pepper

1/2 cup brown sugar

1/4 cup molasses

1 tablespoon cumin

3 teaspoons bottled garlic

Combine tomato sauce, Dr. Pepper, sugar, molasses, garlic, and cumin in bowl. Put pork roast in crock pot or large stock pot and pour sauce over top. Bring to a rolling simmer. Cook on medium low heat for 6 hours in a steady simmer. Shred pork with fork while still in pan and sauce and cook for one hour more. Serve with refrigerated tortillas that you cook in a non-stick dry skillet, turning once when starts to bubble and brown on side. Top with cilantro, tomatoes, lettuce, black beans, tortilla strips, and tomatillo dressing.

Creamy Tomatillo Dressing

3 tomatillos, husked, washed and cut into quarters (tomatillos are found in the produce section of your grocer. They look like green tomatoes with a thin paper wrapping or husk)

1  package buttermilk ranch dressing mix

1 cup mayonnaise

1 cup fresh cilantro, washed

1/2 cup buttermilk

2 cloves of garlic or 1 teaspoon bottled garlic

juice of one lime

3 tablespoons sugar

3 drops Tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

Combine all ingredients in blender and puree. Refrigerate one hour. You will absolutely want to drink this! But don't! There are things that make the world go around and tomatillo dressing is one of them!!