Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
1 lb. cubed beef steak
1 (10.75 oz.) can cream of golden mushroom soup
1/2 cup chopped onion
1 Tbsp. Worcestershire sauce
1/4 cup water
1 bag egg noodles
4 oz. cream cheese

1. Combine meat, soup, onion, Worcestershire sauce, and water in slow cooker.
2. Cook on low for 8 hours or high for 5 hours.
3. Cook noodles just before stroganoff is done.
4. Stir cream cheese into stroganoff just before serving over noodles.

Finished product, with cream cheese.

Crunchy Chicken Enchilada Casserole

Crunchy Chicken Enchilada Casserole
3-4 chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 can cream of mushroom soup
1 sm. can green chilies
1/4 c chopped onion
garlic salt to taste
crushed red pepper to taste
salt and pepper to taste
2 c shredded Cheddar cheese
1 bag tortilla chips, crushed

1. Preheat oven to 350*
2. Line the bottom of a 9x13 pan with chicken.
3. Combine soups, chilies, onion, and seasonings; spread evenly over chicken.
4. Sprinkle cheese over sauce mixture; sprinkle chips over cheese.
5. Bake for 1 hour.

**In this picture, I had put the chips on the bottom,
but it wasn't as crunchy as it would have been
if they were on the top.**

Classic Stir Fry

Classic Stir Fry

1-2 Tbsp. canola or vegetable oil
2 boneless, skinless chicken breasts
.5 red pepper, cut in strips
.5 orange pepper, cut in strips
.5 yellow pepper, cut in strips
.5-1 cup carrots, chopped
1.5-2 cups broccoli, chopped
1 sm. can sliced water chestnuts
.25 cup soy sauce
.25 cup roasted, salted sunflower seeds

1. Coat a skillet with oil and cook chicken over medium heat.
2. Add vegetables and soy sauce when chicken is just about cooked all the way through.
3. Toss in seeds just before serving.
4. Serve over rice.

Corn in the Oven

Corn on the Cob (in the oven)

4 ears of fresh corn

1. Preheat oven to 350*.
2. Place corn, still in husks, directly on oven rack.
3. Bake for 30 minutes.

Fresh Glazed Strawberry Pie

Fresh Glazed Strawberry Pie

Crust:
1 c lightly toasted walnuts (or pecans)
1 c graham cracker crumbs (about 8 crackers)
2 T brown sugar
.25 t salt
3 T butter
5 t sugar
1 t water
Pie Filling:
3 lb strawberries, hulled and separated
2/3 c sugar
1/2 c water
3 T cornstarch
1 T lemon juice
2 T butter

1. Preheat oven to 375*.
2. Process walnuts, graham crackers, brown sugar, and salt in food processor until walnuts are finely ground. Heat butter, sugar, and water in a small pan (or microwave); pour over crumbs and process until evenly coated.
3. Press crumb mixture evenly into a 9” pie dish; bake until just set and golden brown (about 10 minutes). Cool completely.
4. Cut 2 lb strawberries into small pieces; of those, measure 1.5 cups into blender and place the others in a large bowl.
5. Add sugar, water, and cornstarch to blender and puree until smooth; transfer to medium saucepan. Stir over medium heat until thick and boiling (about 8 minutes); remove from heat.
6. Stir in lemon juice, then butter. Mix well. Pour glaze over strawberries in bowl; fold gently to coat. Transfer mixture to crust, mounding evenly in the center. Cut remaining pound of strawberries and arrange on top of pie. Refrigerate until set, about 3 hours.

Cafe Rio Chicken Salads

If you've ever been to Cafe Rio, you know how yummy it is. And you crave it. Especially when you don't live near it. Here's a recipe for their chicken salads that I adapted from my friend Aubrey's recipe.

Cafe Rio Chicken Salads
Chicken:
1 sm bottle Kraft Zesty Italian dressing
1 T cumin
1 T chili powder
3 cloves garlic, minced
5 lb chicken breast (about 12 breasts)
Rice:
2 cloves garlic, minced
1/2 onion, diced
1 T butter
5 3/4 c water
3 cubes chicken bouillon
3 c rice
1 jalapeno, diced
3/4 t salt
2 t sugar
1/2 c cilantro
2 T lime juice
Dressing:
2 envelopes Ranch dressing
1 c buttermilk*
1/2 jalapeno, seeded
1 lime, juiced
1 1/2 c mayo
1/2 bunch cilantro
2 tomatillos
2 cloves garlic
Extras:
tortillas (preferably large, corn)
Cheddar cheese
beans, black or pinto
shredded lettuce, romaine
crushed tortilla chips
tomatoes, diced
Parmesan cheese
cilantro
pico de gallo
guacamole
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar, stir well and let sit for a minute.

Chicken:
1. Put all ingredients into slow cooker on low for 4-5 hours; shred chicken 1 hour before serving and keep cooking.
Rice:
1. Saute garlic and onion in butter.
2. In a separate pot, boil water and stir in bouillon cubes until fully dissolved. Add butter mixture, rice, jalapeno, salt, and sugar. Cook, covered, for 15-20 minutes, or until rice is cooked.
3. Add lime juice and cilantro just before serving.
Dressing:
1. Combine all ingredients in blender; let sit to thicken.
*Dressing continues to get hotter over time when stored in the fridge.
Salads:
1. Place some Cheddar cheese on a large frying pan; lay tortilla on top just until cheese is melted onto the tortilla.
2. Lay tortilla, cheese side up, on a plate. Pile chicken, beans, rice, lettuce, tomatoes, Parmesan cheese, cilantro, pico de gallo, and guacamole on tortilla; pour dressing on top.
3. Eat open-faced with a fork.

Rice:

Whole finished salad:

Broccoli Salad

I got this yummy recipe from a coworker and it is fabulous!

Broccoli Salad

Broccoli Mixture-
3 crowns broccoli, cut short
1 lb. bacon, fried crispy and crumbled
.5 cup toasted sunflower seeds
1- 11 oz. can of mandarin oranges
.5 cup craisins
Dressing-
.5 cup Miracle Whip
2 Tbsp. apple cider vinegar
1/3 cup sugar

1. Gently combine ingredients of broccoli mixture.
2. In a separate bowl, mix dressing ingredients; pour over broccoli mixture and toss together.