Tortilla Chip Chicken with Avocado Dip

For the Avocado Dip—
Puree:
1	ripe avocado, peeled, pitted
1/2	cup milk (whole or 2%)
1/4	cup sour cream
Add:
1/4	cup fresh lime juice
1	T. jalapeño, seeded and chopped
1	T. chopped fresh cilantro
	Salt and pepper to taste
For the Chicken—
Prepare:
2	boneless, skinless chicken breast halves (6–8 oz. each)
	Salt and pepper
Pulse:
8	oz. plain tortilla chips
Dredge:
1/4	cup all-purpose flour
1	egg, lightly beaten
1/2	cup purchased bottled salsa
Heat:
3	T. olive oil
Serve with:
	Avocado Dip, above
	Tomato wedges

Preheat oven to 375°.

Puree avocado, milk, and sour cream in a food processor or blender.

Add remaining ingredients and pulse until smooth; set aside.

Prepare breast halves by trimming fat and slicing each in half lengthwise. Season with salt and pepper.

Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.

Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.

Heat oil in an ovenproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place the pan in the oven. Roast 8–10 minutes, or until cooked through.

Serve with dip and tomato wedges.


From Cuisine Magazine

Broccoli and Tortellini Salad

20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 Tablespoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup craisins
1 cup sunflower seeds

1. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

2. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

3. In a large bowl, combine broccoli, tortellini, craisins, and sunflower seeds. Pour dressing over salad and toss well to combine.

Buffalo Chicken Pot Pie

Ingredients
3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled bleu cheese
Yields: 6 servings

Preparation
1. Preheat the oven to 375º F.
2. Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.
3. Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
4. While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.
5. Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
6. In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
7. Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

Marinara Sauce

I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.

Marinara Sauce
Yields: 8 servings

INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine

DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.

2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.

3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.

Candied Walnut Gorgonzola Salad

The candied walnuts alone are amazing -- and amazingly easy to make! I usually make extra and serve them on the side.

1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 Tablespoon raspberry vinaigrette
1 Tablespoon white vinegar
1 Tablespoon olive oil

1. Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.

2. In a large salad bowl, combine the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently. Add candied walnuts, and toss again.

Pasta Primavera

The pasta primavera was a big hit at our house. I've never made this before but it was SO easy!

Boil some multi colored spiral noodles. (about 1/2 of the small bag)
Set those aside and melt 1/4 cup butter in a frying pan. Add thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then add some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it although I think they did pick around any vegetables. Oh well.

If you want to see what we had with the primavera, see my dinner menu blog here.

Easy Beef Stroganoff

1 pkg dry onion soup mix
2 lb ground beef
2 cans cream of mushroom soup
2 cups sour cream
egg noodles (enough for your family)

Cook hamburger and onion soup mix in large skillet. Drain. Put cooked meat in back in the skillet and add canned soup and sour cream. When it is warm serve it over cooked egg noodles! Top with extra sour cream if desired. Very simple! Very easy!
(I normally serve this with cooked green beans and bread and butter)

Strawberry Limies

2 cups crushed ice (crush in blender)
1 cup fresh or frozen strawberries
4 tsp. powdered sugar
1/2 cup ginger ale or 7-Up
1 small lime, squeezed

Blend all ingredients in blender and pour in glass! Drink immediately!

No Drip Popsicles

1 (6oz) pkg. jello
1 pkg. Kool-Aid
1 cup sugar
2 cups hot water
2 cups cold water

Buy the same flavored Kool-Aid and Jello (or two that mix well!) Combine first four ingredients and stir until dissolved. Add and mix the cold water. Pour into containers. Freeze one hour, then add sticks. Freeze overnight.

Mom's Ravioli

I have not tried this yet. Homemade ravioli intimidates me, but this looks pretty straightforward. I've had it in my "to try" file for awhile. If you make it before I do, let me know how it goes.

Dough:
4 eggs
2 1/2 cups water
8 cups flour

Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs

Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.

Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)

Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.

Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.

Quick and Easy Quiche

3 eggs
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)

Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.

Indoor S'mores

8 c. Golden Grahams cereal
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla

1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.

Cilantro Lime Salsa

4 cans (16 oz.) diced tomatoes in tomato puree
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime


Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.

Seal in an airtight container and refrigerate until next use. Use within 3-4 days.

Don't Be Shy!

Hello all! Don't be shy! You can begin posting your recipes whenever you have the time and/or desire to do so. I am hoping this will help me get re-ignited in my fading desires to cook meals day in and day out! I am looking forward to seeing more of yours! Start Posting! Many of you are already bloggers, but if you have questions on how to post just let me know!

NOTE: This blog's name and address will change on Saturday 2/14/09 to www.therecipepatch.blogspot.com mark your calendars!!!