Cheesy Chicken Chilaquiles

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

1 1/2   lb (750 g) boneless, skinless chicken breasts
1   tbsp (15 mL) Southwestern Seasoning Mix
1 3/4   cups (425 mL) salsa verde
1   cup (250 mL) 33% reduced-sodium chicken broth
3/4   cup (175 mL) chopped fresh cilantro
12   cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2   cups (500 mL) shredded Chihuahua cheese
1   cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)

Preparation:

1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup (50 mL) cilantro. Serve with sour cream, if desired.

Yield: 8 servings


Cook's Tips:

• Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco. 
• Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese. 
• Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. 
• Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
• Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

Smothered Chicken with Garlic

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

3   tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
1/2   tsp (2 mL) paprika
1/2   tsp (2 mL) salt
1/4   tsp (1 mL) ground black pepper
1   whole chicken (about 4 lb/1.8 kg)
1   lemon, cut into quarters
1   tbsp (15 mL) olive oil
2   heads garlic, peeled (about 40 cloves)

Preparation:

1. Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
2. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.
Yield: 4-6 servings

Recipe Card

Red Hot Tomato Sauce

Source: Martha Stewart Living, May 2000

Recipe Link

Tried it: NOT YET

MSL Magazine Clipping

Hoppin' John

Tried it: NOT YET

Serves 4
Preparation: 10 minutes
Cook time: 35 minutes

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• 1 cup long grain rice
• One 32-oz container (4 cups) vegetable broth
• 1 bunch collard greens, stems discarded and leaves coarsely chopped
• 1 tsp dried thyme
• Two 15.5-oz cans black-eyed peas, rinsed
• 3 tbsp cider vinegar
• Salt and pepper

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice and cook, stirring often, until lightly toasted, about 5 minutes. Stir in the vegetable broth, collard greens and thyme. Bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. 
2. In a small bowl, coarsely mash 1 cup black-eyed peas. Add them to the pot along with the remaining black-eyed peas and 3 cups water and simmer until the rice is tender, about 10 minutes. Stir in the vinegar and season with salt and pepper.

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Tabbouleh

Tried it: NOT YET (but Mom has, and says it's great!)

Serves 4-6

Ingredients: 

• 2-3 tomatoes, chopped
• 5-6 long green onions, chopped
• 4 cups parsley, chopped
• 3 sprigs FRESH mint, chopped (approx 1/2 cup, 1/2 bunch)
• 1 tsp dried mint
• 2-3 cloves minced garlic
• 1 seedless cucumber, chopped (either peeled or unpeeled)
• 1/2 - 1 tsp salt to taste
• pepper to taste: 1/2 tsp cayenne or 1 tbsp black pepper
• lemon juice (2 - 2 1/2 lemons, approx. 1/2 cup juice)
• 1/2 - 3/4 cup extra virgin olive oil
• 1/4 cup dry Bulgar

Preparation: 

Soak Bulgar in hot water for one hour. Drain & cool.
Combine all ingredients.
Serve immediately.

Mom's recipe card!

Coconut Blender Pie

Tried it: NOT YET (but Mom has, and says it's great!)

Ingredients:

• 4 eggs
• 1/4 cup butter
• 1 cup sugar
• 1/2 cup flour
• 1/8 tsp salt
• 1 tsp baking powder
• 2 cups whole milk
• 1 cup coconut
• 1 tsp vanilla extract

Preparation:
Add all ingredients to blender. Pour into pie tin after blending (no pie shell required!) Bake at 350 degrees for one hour.

Mom's recipe card!

Herb, Garlic, & Lemon Rub

Tried it: NOT YET...

Preparation: 

Combine the following ingredients together. Use as a rub on meats or fish.

• 1/4 cup extra virgin olive oil
• 2 cloves minced garlic
• 2 tbsp fresh lemon juice
• 1 tbsp chopped parsley
• 1 tbsp chopped cilantro
• 1 tbsp chopped chives
• 1 tbsp finely grated lemon zest
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 1 tsp kosher salt