Cowboy Quesadillas

I found this recipe on Our Best Bites website.  They always have great recipes and they are usually recipes with ingredients that I have on hand!

This one was the same!  My family all liked this, but I will say it was just an easy revved up version of a quesadilla.  My kids ate them, but didn't really like the dipping sauce.  I liked it too, but thought next time I might try substituting the barbecue sauce with sour cream.

All the ingredients are good together and I liked the barbecue sauce, but I think I would prefer sour cream!

Very easy and a way to make a quesadilla more of a meal than just cheese!  Also a great way to use leftovers!

Cowboy Quesadillas

(http://www.ourbestbites.com/)

• 1/2 cup white rice
• 1/3 cup black beans
• 1 cup diced cooked chicken
• 1/3 cup fresh frozen corn (no need to thaw)
• 2/3 cup diced tomato (didn't add~I don't like tomatoes!)
• 3 tbsp sliced green onions
• 1 1/2 cups shredded cheese ~ any type you like!
• 1/4 cup barbecue sauce (or try sour cream!)
• small tortillas, fajita size

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add barbecue sauce (or sour cream) and stir to combine.  Place about 1/3 of the mixture on half of a tortilla and fold over to close.

Heat a skillet to medium heat.  When hot, spray with cooking spray and place your filled tortilla on top.  Cook until golden brown or slightly crisp and turn over to cook on other side!

Serve with a barbecue dipping sauce (equal parts barbecue sauce and ranch dressing) or try more sour cream, guacamole, or salsa and enjoy!

The Best Easy Beef and Broccoli Stir-Fry

I have a recipe I have liked for Beef Broccoli, but it was a little more complicated and had some different ingredients than what I have on hand.  So I did a little Internet search and found this one on allrecipes.com.  It had rave reviews!!!  So I tried it and my family loved it!!

Did I say loved it???  Yes and I have had it for lunch this past week and still love it!!

The Best Easy Beef and Broccoli Stir-Fry

(www.allrecipes.com)

• 3 tbsp cornstarch
• 1/2 cup water
• 1/2 tsp garlic powder
• 1 lb top sirloin steak, cut into thin slices
• 2 tbsp vegetable oil or sesame oil
• 4 cups broccoli florets
• 1 small onion, cut into wedges
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp ground ginger
• sliced up peppers if desired
• hot cooked rice

In a bowl, combine 2 tbsp cornstarch, 2 tbsp water and garlic powder.  Stir until smooth.  Add beef and toss to coat.

In a large skillet or wok, over medium-high heat, stir-fry beef in 1 tbsp oil until beef reaches desired doneness; remove and keep warm.  It was recommended to use sesame oil, which is what I did.

Stir-fry broccoli and onion (and peppers if adding) in remaining oil for 4-5 minutes.  I added more sesame oil to this.

Return beef to pan when veggies are done.

Combine soy sauce, brown sugar, ginger and 1 tbsp corn starch and water.  Mix until smooth.  Add to pan.

Cook and stir for about 2 minutes.  Serve over rice and enjoy!!

Spanish Rice

We like to cook at our house and it seems we have got a lot of favorites.  It seems we are always looking for ways to make meals like Cafe Rio and other great Mexican restaurants.  One

thing we hadn't ever tried and succeeded at was Spanish Rice.

I think we have finally found a great recipe!

We adapted the recipe from one found at http://www.mmmcafe.blogspot.com/ and it was yummy!!!!  I think our rice days have just gotten better!  We haven't liked the packets because the rice has been too wet or runny.  This recipe is a drier rice, which is what we were looking for!

Here is our version (forgot to get a picture and it was all gone!!!)

Spanish Rice

(adapted from mmmcafe recipe)

2 tbsp olive oil

1/2 onion, chopped fine

1 tbsp minced garlic (we used 3-4 cloves minced)

2 cups dry rice

1 cup chicken broth or stock

1 heaping tbsp tomato paste

1 tsp chili powder

1 tsp oregano

1 tsp salt

Cook your rice according to directions.

In a large skillet, heat 2 tbsp olive oil.  Add onion and garlic and let cook for a minute or so.  Add your rice and stirring frequently for about 4 minutes.

In a separate sauce pan, bring your chicken stock or broth to a simmer.  Add tomato paste, chili powder, oregano and salt.  Bring to a simmer again.

Add to the rice and let sauce incorporate into the rice.  Here is where you can cook longer to dry the rice again or cook less to have a more saucy rice.

Enjoy with all your mexican dishes!

Jaden's Chinese Beef Broccoli

I found this on the Pioneer Woman site. Yes I look on there oh too often, but I find some really good recipes that my family has really loved!

She found this in a new cookbook called The Steamy Kitchen. She raves about it, but I haven't seen it before. I did look on Amazon and got a sneak peek. She has all sorts of info on Chinese spices, marinades, etc. that was really good info to read. Maybe it might be worth it??

This was a really good, quick meal that my family all enjoyed. The flavors were good and it is always nice when your main course includes your veggie!

Chinese Beef Broccoli
(The Steamy Kitchen Cookbook)

1 lb top sirloin or flank steak, thinly sliced into 1/8 in. thick strips (I used a London Broil)

1 1/2 lbs broccoli, cut into bite sized florets (I used about 3 stalks)

1 tbsp cooking oil

1 tbsp minced garlic (I like garlic and didn't measure this. I used 5-6 cloves)

BEEF MARINADE

1 1/2 tsp soy sauce
1 tsp corn starch
1/2 tsp cooking oil
black pepper to season beef
(I doubled this marinade)

STIR-FRY SAUCE
3 tbsp oyster sauce
2 tsp Chinese rice wine or dry sherry ~ (I substituted apple juice here)
2 tsp Chinese black vinegar or balsamic vinegar

DIRECTIONS

In a bowl, combine the ingredients for Beef Marinade. Add the beef and let marinate for 10 minutes at room temp. (I actually marinated mine for 1 hour in the refrigerator)

In a small bowl, mix together the ingredients for the Stir-Fry sauce.

In a wok or large saute pan, bring to a boil about 1 inch of water. Add the broccoli and cover. Steam for about 3 minutes or until you can pierce the stem with a fork. Your broccoli should still be crisp, tender and bright green.

When broccoli is done, drain and let sit. Dry the pan and set it over high heat. When hot add 1 tbsp cooking oil and swirl to coat the pan. Add your minced garlic and fry for about 15-30 seconds. The garlic should be fragrant when done. This happens quick, so have your meat ready to add.

Add the steak strips, keeping them in one layer and fry for about 30 seconds and then flip over for another 30 seconds.

Pour in the stir fry sauce and stir to combine. Simmer until the sauce is thick-which happens pretty fast. Add your broccoli and toss to coat.

Eat with rice and enjoy!

Creamy Chicken and Wild Rice Soup

I found this recipe on Jack and Jill's Kitchen. I have found a love for Wild Rice and decided yesterday with the snowy weather we needed soup.

This soup was a hit with my family. It was hearty and it was yummy. Had lots of great flavor and good yummy veggies!

I halved the recipe for my family and it was perfect. We had enough for us and leftovers for 2!

Creamy Chicken and Wild Rice Soup

(Jack and Jill's Kitchen)

• 10 cups water
• 10 bouillon cubes or 10 tsp chicken base ~ chicken base found at Costco!
• 4 chicken breasts ~ can be frozen too!
• 1 tsp salt
• 1/4 tsp black pepper
• 2 boxes Rice a Roni Wild Rice flavor
• 1 onion, finely chopped ~ I used the dried onions, which worked out great!
• 2 cups chopped carrots
• 1 cup celery, finely chopped
• 1 small can stems and pieces mushrooms ~ I didn't add!
• 2 cans cream of chicken soup

Fill your pot with water and bring to a boil.

Add chicken, onion, b0uillon, salt, and pepper and bring to boil. Reduce heat to medium and simmer about 25 minutes. Remove chicken pieces from the boiling broth after the 25 minutes. Use scissors or knife and cut or shred your chicken. Return chicken to the pot. The chicken should be cooked through.

Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

Add the cream of chicken soups, turn up the heat and let it come to a boil. Once the soup is thickened (this takes just a few minutes after it comes to a boil again) it is ready to be served. ~ I added about 2 cups of hot water to this soup. The picture above was taken before the water was added. I wanted more of a soup, not a stew. I also found the seasonings to be really strong and the water softened it up alot! Just add how ever much hot water to make it the consistency you want. The flavors should still be strong enough!
YUMMY!!

Wild Rice Soup

I found this recipe on Sisters Stuff blog and had to try it! There is something about soup in the winter, the comfort and warmth of it that is super inviting!

This recipe is very easy, but one step gave me a little trouble! Don't burn the onions! I used dry onions and they got a little toasty and gave the soup a little bit of a burnt taste! So be careful and maybe add them a little later!

All in all it was a great soup and I loved that there were carrots added, but you really don't notice them if you have picky eaters! Also, the rice gave it a different taste and yum yum!!

Wild Rice Soup

(Sistersstuff.blogspot.com)

• 1/4 cup butter
• 1 medium onion or 2 tbsp dried onion
• 1/4 cup flour
• 4 cups chicken broth (I am going to add 5 cups next time for more liquid)
• 1 cup cooked wild rice
• 1 cup cooked white rice
• 1 cup diced ham or chicken (I used chicken but she said both are excellent)
• 1/2 cup finely shredded carrots
• 1/2 tsp salt (I think it needs more salt, so maybe 1 tsp)
• pepper to taste

Saute onion in butter. (Be careful with this step and make sure to not burn the onions!) Blend in flour and cook for 5 minutes. (I am going to do less time, this might have been where I burned the onions) Add ham or chicken, rice, carrots, and salt and pepper. Simmer for 10-20 minutes and enjoy!

Japanese Fried Rice w/ Pork medallions

this recipe is SOOOO easy and really good!!

2 cups pre-cooked rice (I used half brown rice half white rice)
2 eggs, fried and diced
1 - 2 cups frozen vegetables, cooked
1/2 cup diced onion
2 TBSP butter
2 TBSP soy sauce
pepper and salt

*cook rice and pour into large bowl to cool
*fry (or scramble) eggs, dice and add to bowl
*let vegetables cool, then add to rice, egg mixture and carefully toss together
*Melt the butter in a large frying skillet over med/high heat
*Dump rice mixture into pan, add soy sauce and salt and pepper to taste. Cook for 10-20 minutes, depending on desired crispyness, stirring often.

ENJOY!!

I grilled pork chops, and cut them into chuncks to serve on top, but you could also do cubed ham, chicken or beef :)

Orange Chicken

I found this recipe on a craft blog I love to visit! I am always up for a new chicken recipe! This one was super easy and had great flavor! My boys asked for seconds too!

The recipe doesn't say to turn the chicken over when it is baking, but I did to keep the chicken coated! You can use as much chicken as you want, just adjust the breading and eggs!

My family gave this a thumbs up!

ORANGE CHICKEN
From sisters stuff

12 CHICKEN TENDERS
3 EGGS
½ C. CORN STARCH
½ C. FLOUR
GARLIC SALT (SPRINKLE)
OIL

¼ C. CHICKEN BROTH

(I just used water, because I didn't want to waste the extra chicken broth and it turned out good!)
½ C. VINEGAR
¾ C. SUGAR
1 TBSP. SOY SAUCE
4 TBSP. KETCHUP

DIP CHICKEN IN EGGS THEN CORN STARCH, FLOUR AND GARLIC SALT MIXTURE AND FRY. ( I just browned both sides for a few minutes in a little bit of oil!) PUT FRIED CHICKEN IN A BAKING DISH.

BOIL BROTH, VINEGAR, SOY SAUCE, AND KETCHUP. POUR OVER CHICKEN. BAKE AT 350 DEGREES FOR 45 MIN.- 1 HOUR. (I turned the chicken over to keep coated a couple times during baking!)

Sesame Chicken

This is one of Todd's favorite dinners. He had this as a teenager at a friends house all the time. We emailed his mom many years ago and she shared the recipe with us! Now its my turn to share with you! It is always a hit with the kids and we usually have it over rice!

Sesame Chicken

• 3 or 4 chicken breasts
• 2 tbsp oil
• 1/4 cup sesame seeds
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 3/4 tsp ground ginger
• 2 cloves chopped garlic

Cut chicken into cubes or sometimes I do strips. In a large frying pan, combine sesame seeds and oil. Cook over medium low heat, stirring occasionally, just until seeds are golden (about 2 minutes). Let cool. In another bowl, combine soy sauce, sugar, ginger and garlic. When sesame seeds have cooled, add them to the bowl. Mix in chicken. Cover and chill for 1-4 hours.

Arrange meat with all of the marinade in a single layer in a 9 x 13 pan. Broil about 6 inches from the heat, until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink, about 5 minutes longer. Serve over rice!

Fried Rice

I got this recipe from my sister-in-law who served her mission in Thai Land. She says this is the closest you can get to good homemade Fried Rice. You may be a little afraid of the fish sauce, but it makes a big difference in making the dish really yummy!

• 4 cups of steamed rice
• 1/2 cup onion, diced
• 1 tsp. Minced garlic
• 1 1/2 tbsp. Soy sauce
• 1/2 tbsp. Fish sauce
• 1/4 cup chopped green onion
• 2 eggs, beaten
• 2 tbsp. Vegetable oil
• black pepper to taste
• handful of peas
• can add sliced ham, cooked chicken or cooked shrimp

1. Have all the ingredients measured and ready
2. Saute garlic and onion in heated oil until they turn light brown, Add rice, stir and cook until rice is well mixed with onion and well heated through. Add your meat now.

1. Add soy sauce, fish sauce, and black pepper. Stir and cook for one minute
2. Add eggs, stir and cook until egg is cooked and well mixed with the rice. Mix in the green onion and peas. Remove from heat and serve.