Creamy Tex-Mex Quinoa Dippers

 

(I'd use the least amount of cream cheese.)

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced or petite-diced tomatoes, undrained
• 1 cup quinoa, well-rinsed and drained
• 1 cup low-sodium chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4-8 ounces light or regular cream cheese, cubed (depending on how creamy you like it)
• Squeeze of fresh lime juice
• Handful of chopped fresh cilantro

DIRECTIONS

1. In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together.
2. In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid).
3. Cover and cook on low for 6-8 hours.
4. Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften.
5. Stir all the ingredients together until the cream cheese is mixed in well.
6. Add the lime juice and cilantro and give it another quick stir.
7. Serve warm with tortilla chips.

http://www.melskitchencafe.com/creamy-tex-mex-quinoa-dippers/

Cowboy Dinner

INGREDIENTS

Beef Mixture:
• 2 pounds lean ground beef or lean ground turkey
• 1 medium yellow onion, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn kernels
• 1 1/2 cups salsa (jarred or homemade)
• 1 can (15 ounce) black, pinto or white beans, rinsed and drained
• 1 cup shredded cheddar cheese
Cornbread Topping:
• ½ cup cornmeal
• 1 ½ cup flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup oil
• 2 eggs, beaten
• 1 ¼ cup milk

DIRECTIONS

1. Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
2. In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
3. For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
4. Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
5. Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

http://www.melskitchencafe.com/cowboy-dinner/

Kansas City Sue’s Chicken {Slow Cooker}

INGREDIENTS

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons butter or olive oil
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 onion, diced
• 1 tablespoon soy sauce
• 1/2 teaspoon dry mustard
• 1 cup low-sodium beef broth

DIRECTIONS

1. In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken.
2. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

http://www.melskitchencafe.com/kansas-city-sues-chicken-slow-cooker/

Mediterranean Pork with Couscous {Slow Cooker}

INGREDIENTS

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
• 2 tablespoons olive oil
• 3/4 cup chicken broth
• 1/2 tablespoons paprika
• 1/2 tablespoons garlic powder
• 2 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1-2 cups couscous, prepared according to package directions

DIRECTIONS

1. In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
2. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.

http://www.melskitchencafe.com/mediterranean-pork-with-couscous-slow-cooker/

Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes

INGREDIENTS

• 2-3 boneless, skinless chicken breasts, cut into 1-inch squares
• 2 tablespoons olive oil
• 1 medium onion, minced
• 4 medium cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 12 ounces ziti or penne pasta
• 3 cups water
• 2 1/2 cups low-sodium chicken broth
• 4-5 cups broccoli florets
• 1/2 cup oil-packed sun-dried tomatoes, rinsed, drained and chopped coarse
• 3/4 cup heavy cream
• 1 teaspoon cornstarch
• 3/4 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat until it is rippling and very hot. Add the chicken pieces to the skillet and cook for 3-4 minutes until the chicken is cooked through. Transfer the chicken to a clean plate and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Cook over medium heat, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the pasta, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
4. Add the broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the pasta mixture. Cover the skillet, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. While the broccoli is cooking, whisk the cream and cornstarch together.
5. Uncover the skillet and stir in the cream, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan, if desired.

http://www.melskitchencafe.com/skillet-chicken-with-broccoli-pasta-and-parmesan/

Skillet Creamy Lemon Chicken Pasta with Broccoli

The brand of penne you use will define how much liquid to add total. When I use the Creamette (green package) brand of penne that cooks to al dente in 7 or so minutes, I use the amounts stated in the recipe. But I've also made this with Barilla penne which is slightly thicker and needs 10-11 minutes to cook until al dente. When using a pasta like that (thicker with more cooking time needed), keep your eye on the liquid amount. If the liquid is mostly absorbed but the pasta isn't close to being tender yet, add another 1/2 cup liquid to the skillet (and possibly another minute or so of cooking time).

If you want to give a burst of fresh lemon flavor, squeeze an additional 1 tablespoon of fresh lemon juice into the skillet pasta right before serving.

Also, if you don't have a large 12-inch skillet, you could totally make this in a large pot. Finally, if you like your sauce a bit thicker, use a little extra cornstarch (maybe another 1/2 tablespoon?) or cover the skillet off the heat and let the pasta sit for 5-10 minutes before serving.

INGREDIENTS

• 1 1/2 pounds chicken breasts, cubed
• Salt and pepper
• 1 tablespoon oil
• 4 cloves garlic, finely minced or pressed
• 1/2 teaspoon dried basil
• 2 1/2 cups water
• 2 cups low-sodium chicken broth
• Zest of two lemons, about 1 tablespoons
• 1/3 cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested)
• 12 ounces penne pasta (see note)
• 2-3 cups chopped fresh broccoli florets
• 3/4 cup milk
• 1 tablespoon cornstarch
• 1/2 cup freshly grated Parmesan cheese

DIRECTIONS

1. Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.
2. Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don't but you'll want to keep an especially close eye on the garlic). Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.
3. Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok.
4. Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
5. Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.
6. Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

http://www.melskitchencafe.com/skillet-lemon-chicken-pasta-with-broccoli/

Pineapple Meatballs

(This is really quick and easy when you use frozen meatballs - we like the ones from Costco.  I've made it in a skillet too).

INGREDIENTS

Meatballs:
• 2 lbs lean ground beef or lean ground turkey
• 2 large eggs
• ½ cup dry breadcrumbs
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
Sauce:
• 1 cup brown sugar
• 3 tablespoons cornstarch
• 1 ¾ cups pineapple juice (reserved from pineapple tidbits - use water to make up the difference if you don't have enough reserved juice)
• ¼ cup white vinegar
• 1 ½ tablespoon soy sauce
• 1 ½ teaspoon Worcestershire sauce
• 1 (14 oz) can pineapple tidbits

DIRECTIONS

1. Preheat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.
2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).
3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).
4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

http://www.melskitchencafe.com/pineapple-meatballs/

Crispy Southwest Chicken Wraps

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

http://www.melskitchencafe.com/crispy-southwest-chicken-wraps/

Skillet Creamy Macaroni and Cheese

INGREDIENTS

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

NOTES

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

http://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/

Slow-Cooker Sweet Island Pork

This one is from Courtney - I made it with coconut rice (substitute half the water for coconut milk) and we liked pineapple on top of it, better then mango. You could also try adding a chopped green apple.

Ingredients

• 2 pounds of pork tenderloin
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 cup water
• 1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
• 2 tablespoons chopped garlic
• 1 tablespoon Tabasco sauce

Instructions

1. Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl.
2. Rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.
3. Transfer the pork to the slow cooker. Add the water, brown sugar, garlic, and hot sauce. Combine and cook on low for 4-6 hours.
4. Shred the meat before serving and mix with the sauce. Enjoy!

http://blog.meaningfuleats.com/slow-cooker-sweet-island-pork/

We really like it with tacos!

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
Original Recipe by Our Best Bites

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

 http://ourbestbites.com/2014/07/baked-creamy-chicken-taquitos/

Ultimate Beef Stroganoff {Slow Cooker}

(Danielle put this over Orzo pasta - which we really liked!)

Ingredients

• 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow onion, diced
• ¼ teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 ½ cups beef broth or stock
• 1 tablespoon ketchup
• 1/3 cup flour
• 6-7 tablespoons apple juice or water
• 4-8 ounces sliced mushrooms
• 1/2 cup light or regular sour cream

Directions

1. Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.
2. Cook for 7-9 hours on low or 4-5 hours on high.
3. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
4. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

 http://www.melskitchencafe.com/the-ultimate-beef-stroganoff/