Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.

Belgian Waffles

Belgian Waffles
2 eggs, separated
1 1/2 c milk
1 c butter, melted
1 t vanilla
2 c flour
3/4 c sugar
3 1/2 t baking powder

1. Preheat waffle iron.
2. In a large bowl, beat egg yolks (save whites in a small bowl); add milk, butter, and vanilla and stir well; stir in flour, sugar, and baking powder.
3. Beat egg whites until stiff peaks form and then fold them gently in to the batter.
4. Bake according to waffle iron directions.

Roasted Red Pepper Chicken

Roasted Red Pepper Chicken
2 chicken breasts
4 T + 3/4 c greek yogurt (or [light] sour cream), separated
8 T mozzarella cheese, separated
3/4 c roasted red peppers, separated
1 egg
6 T panko breadcrumbs (I use Italian style)
1/4 c feta cheese

1. Preheat oven to 375*; line with foil and grease a cookie sheet or 9x13 pan.
2. You can either butterfly the chicken breasts or pound them (in a baggie or between two sheets of plastic wrap) until they are about 1/4-1/3" thick. [I butterflied them and then took a mallet to them.]
3. Combine 4 Tablespoons yogurt, 4 T mozzarella, and 1/2 cup peppers; halve mixture and spread on either breast; roll up chicken and secure with toothpicks.
4. In a shallow dish, whisk egg; in another shallow dish, combine breadcrumbs and remaining mozzarella; dip chicken in egg wash and then in breadcrumb mixture.
5. Bake for 30 minutes.
6. In a food processor, combine remaining 3/4 cup yogurt and 1/4 c red peppers; drizzle over chicken and top with feta cheese.

Roasted Red Peppers

Roasted Red Peppers
4-6 red bell peppers
a few tablespoons olive oil

1. Preheat oven to 500* and line a cookie sheet with foil.
2. Bake peppers for 40-50 minutes, rotating twice. Skins will be charred.
3. Let sit until cool enough to handle; peel off skin and slice into strips.
4. If not using right away, place in an airtight container and drizzle with olive oil.
Store in the refrigerator.

Chicken Bacon Broccoli Skillet

Chicken Bacon Broccoli Skillet
1 pkg [turkey] bacon, diced
2-3 boneless, skinless chicken breasts
salt and pepper
1 onion, diced
1 head broccoli, chopped
4 cloves garlic, minced
2 c cooked rice
2- 10 oz cans Rotel
2 T butter
2 T flour
1 c chicken broth
1 c Cheddar cheese

1. Fry up the bacon in the largest skillet you have; drain and set bacon aside.
2. Dice the chicken into bite-sized pieces and season generously with salt and pepper; place in skillet in a single layer and cook each side for 2-3 minutes, until cooked through. Set aside with bacon.
3. Place onion and broccoli in the same skillet and cook over medium-high heat until onions have caramelized and broccoli is tender; add garlic and heat until fragrant.
4. Stir in bacon, chicken, rice, and Rotel; reduce heat to low.
5. In a small pot, melt butter and whisk in flour; stir in chicken broth and bring to a boil, stirring occasionally, until it starts to thicken. Remove from heat and stir in cheese.
6. Pour cheese sauce over skillet, stir well, and add salt and pepper to taste.

Mac & Cheese

Mac & Cheese
2 c macaroni
2 c milk
1 T butter
1/2 t mustard powder
1 t salt
1/8 t nutmeg
1 1/2 c grated cheese (I used 1 cup Cheddar and 1/2 c Parmesan, but the possibilities are endless)
Italian style breadcrumbs (opt)

1. Give the pasta a quick rinse and drain; place it in a medium pot with milk, salt, butter, mustard powder, and nutmeg.
2. Slowly bring to a simmer over medium heat, stirring frequently. Once milk has mostly been absorbed, stir in cheese. 
3. Take off heat and continue to stir until cheese is well incorporated.
Serve immediately, topped with breadcrumbs.

King Ranch Chicken

King Ranch Chicken
1/4 c butter
1 bell pepper, diced
1 onion, diced
1- 10.75 oz can cream of chicken soup
1- 10.75 oz can cream of mushroom soup
1- 10 oz can Rotel tomatoes and chiles
2 c cubed cooked chicken (about 2 breasts)
12 corn tortillas
2 c shredded Cheddar cheese

1. Preheat oven to 325* and lightly grease a 9x13 pan.
2. In a large pan, melt butter and saute pepper and onion until tender.
3. Add soups, Rotel, and chicken and stir until well blended.
4. Alternately layer tortillas, chicken mixture, and cheese in the pan - two layers each.
5. Bake for 40 minutes.