Chelsea Pyle's Chicken Enchiladas

Ingredients:

Chicken
Chunky salsa
2 cans Herdez Salsa Verde
Corn tortillas
Fiesta mix shredded cheese

1.  Roast a whole chicken. I prefer the crockpot method. Throw your favorite seasoning on top to make the chicken flavorful.
2.  Shred chicken.
3. Saute chicken in skillet with chunky salsa. You want a healthy amount of salsa, about 1/2 cup per pound.
4. Take a heaping tablespoon of chicken and roll in a warmed corn tortilla.
5.  Spread a thin layer of salsa verde in your pan. Arrange enchiladas on top. When pan is full, cover with more salsa verde. Cover whole pan with cheese. Bake at 350 until cheese is melted, about 10 minutes.

Jill's Chicken Soup

We taste-tested this easy recipe at our Ronald MacDonald Enrichment Service Project!

4 cans cream of chicken soup
4 chicken breasts
2 cups salsa
3 small cans of green chilies
1 package taco seasoning
2 cups drained black beans

Put in crock pot for 8 hours, shred chicken and serve. Serve over tortilla chips, garnish with sour cream, olives, cheese.

Million $ Chicken - Moroccan Style

We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Karen Thrailkill for sharing it!

1 Tb olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
3 chicken thighs, cubed SL & BL
2 Tb currants or chopped prunes
1 Tb honey
3/4 tsp cumin
1/2 tsp cinnamon
3 cups hot cooked rice
1 cup bottled salsa

In a large skillet, saute almonds in oil until brown. Remove with slotted spoon, set aside. Saute garlic in oil for a few seconds, then add chicken. Stir until chicken is no longer pink. Add in remaining ingredients except rice, stir well. Bring to boil, reduce heat, cover and simmer for 20 minutes. Serve over rice, and garnish with almonds.

Stove-Top Barbecued Chicken

We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Sarah Martinson for sharing it!

6 Servings

1 tsp oil
1 med onion, chopped (1/2 cup)
1/2 cup ketchup
1/2 cup water
2 Tb vinegar
2 Tb brown sugar
1 1/2 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp crushed celery seeds, or 1/2 tsp crumbled celery flakes
1 3-lb broiler-fryer, skinned and cut into serving pieces.

1.   Heat the oil in a large nonstick skillet. Add the onion and cook it, stirring until it is softened
2.   Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds or       flakes. Bring the sauce to a boil.
3.   Add the chicken to the skillet, placing what used to be the skin side down, and spoon the sauce over the       pieces.  Cover the skillet, and simmer the chicken for 30 minutes. Uncover, turn the chicken over and     cook another 15 minutes or until tender.

Slow Cooker Honey Garlic Chicken

We taste tested this easy recipe at our Ronald MacDonald Enrichment service project with the Young Women!

5 large chicken breasts
1/2 cup honey
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup orange juice
2 Tb olive oil
1 1/2 minced garlic
1 1/2 minced onion
3/4 cup chicken broth
2 Tb cornstarch
sliced scallions, optional for garnish
sesame seeds, optional for garnish

• Layer chicken breasts in the slow cooker
• In a medium bowl, whisk together honey, soy sauce, blackberry jam, orange juice, olive oil, garlic and onion, then pour the sauce over the chicken.
• Cover the slow cooker; cook on high 4-5 hours or until fully cooked.
• Remove the chicken (reserve the liquids) and shred. Place the shredded chicken in a large bowl.
• Transfer the liquids from the slow cooker into a saucepan set over med-high heat and add cornstarch and broth mixture. Bring the sauce to a boil and cook until reduced and slightly thickened, about 3 minutes.
• Pour the sauce over the chicken, tossing to combine. Serve over rice topped with sliced scallions and sesame seeds.

Karen Thrailkill's Corn Chowder Soup

(from "The Schwarzbein Principle Cookbook")

2 T unsalted butter                                                 
1 C finely chopped shallots (green onions)              
2 minced garlic cloves                                            
1 red bell pepper, 1/4" dice                                    
1 sm diced jalapeno, or 1-2 T canned diced green chilies                            
2 red potatoes, 1/2" dice                                         
1 bay leaf
4 C ckn. stock (I use 3 C because I like it thicker-KT)
2 C raw diced chicken
1 C fresh or frozen corn kernels
1 C heavy cream
1 T finely chopped fresh cilantro
 freshly ground black pepper to taste
dash cayenne pepper

******************************

In a large pot, melt butter over med-high heat, add onions, garlic, and peppers; saute till softened, about 5 - 8 minutes.  Add potatoes, bay leaf, stock and chicken.  Bring to boil, then simmer uncovered till potatoes and chicken are tender, about 10 minutes.  Add corn, cream, cilantro, black pepper and cayenne.  Cook over low heat until well blended and heated through, about 5 minutes.  Do not boil.  Adjust seasonings and serve.

Wheatberry Salad Recipes

The Following Recipe is by Giada on foodnetwork.com

Wheat Berry Salad with strawberries and feta

Ingredients
2 cups soft white wheat berries, rinsed and drained
4 cups low-sodium chicken broth
4 cups water
1 teaspoon kosher salt

Dressing:
1/2 cup fresh orange juice (from 2 oranges if using fresh)
1/3 cup extra-virgin olive oil
2 tablespoons orange zest (from 1 large orange, optional)
2 tablespoons agave nectar or honey
1/4 cup fresh mint leaves, packed, finely chopped (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 medium strawberries, hulled and quartered
1/3 cup (4 ounces) crumbled goat or feta cheese
1/2 cup chopped walnuts or pecans, toasted (optional – see note below)

Directions
For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Cook's Note: To toast the walnuts or pecans, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Apple Cranberry Wheat Berry Salad

by Lauren Zembron

Ingredients (4 servings)

• 1 cup uncooked wheat berries, rinsed
• Kosher salt
• freshly ground black pepper
• 1 Tbsp apple cider vinegar
• 1 tsp coarse ground Dijon mustard
• 1 tsp pure maple syrup
• 1 Tbsp apple cider or apple juice
• 2 Tbsp extra virgin olive oil
• ½ cup dried cranberries
• ½ cup pecan halves, toasted and chopped (optional)
• 2 packed cups baby spinach,
• 1 large apple, chopped

Instructions

Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes (taste and cook for an additional 5-10 minutes if you’d like). Drain and transfer to a medium bowl.

While wheat berries are cooking, whisk together the cider vinegar, mustard, maple syrup, apple cider, & olive oil in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.

While the drained cooked wheat berries are still warm, toss with the vinaigrette. Taste, and add salt and pepper if desired. Stir in the cranberries, pecans, baby spinach, and apple.

Dry Meals in a Jar

Meals in a Jar

The following recipe and tips found at http://cheftessbakeresse.blogspot.com     *Click on 52 Method Jar Info

Meal in a Jar Tips

- If you use an oxygen absorber, this food will last a long time without canning in a pressure cooker or water bath.

- Look for quick cooking beans if possible to save time on your preparation in the end.

- Freeze dried meat and veggies are the freshest, easiest way to go with this method of food storage. You can find freeze dried food on amazon.om and beprepared.com as well as other places.

CLASSIC CHILI Meal in a Jar

In a quart size jar layer these ingredients:

2 cups Quick Cook Red Beans (Honeyville is a good brand.)

1 cup  Tomato Powder (shake down into the beans or everything won't fit in the jar)

1 c Freeze Dried Diced Beef or chili flavored TVP

1/2 cup dehydrated onion

1/2 cup Freeze Dried Bell Peppers

1/4 cup Freeze Dried Diced Celery

1T beef bullion (no MSG)

1 T chili powder (more or less depending on how you like your chili)

1T Seasoned Salt 

1 tsp hot chili flakes (if you like it hot)

Pack the ingredients tightly in the jar, shake the seasonings in there too. There is always room for the most vital addition to your jar, the oxygen absorber. You need one if you plan on using these meals. It keeps the meat and other ingredients fresh. This makes a vacuum environment. You need that. No you don't have to pressure can or water bath can this jar. 

To prepare:

Combine the contents of the jar with 7-8 cups hot water (depending on how thick you like your chili) and simmer over medium-high heat 25-30 minutes until hydrated and ready to eat. Serve with hydrated freeze dried cheese if desired...or just have it plain in all it's glory. 

These recipes are taken from the following blog

  heart-hands-home.blogspot.com/search/label/Mix%20recipes

Maple Brown Sugar Oatmeal Mix

1 C. quick oats (grind in blender or food processor till finely ground)
1 C. quick oats (leave whole)
3/4-1C. brown sugar
1 Tbsp. maple flavoring
2 tsp. salt
1 tsp. cinnamon
1/2  tsp. nutmeg

Combine brown sugar, maple flavoring, salt, cinnamon and nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract (a mixer is really helpful for this).  Add in oats and ground oats.  Stir to combine.  Store in airtight container.

To Serve:

Place 2/3 C. oatmeal mix in a bowl and add hot water to desired consistency.

For Apple-cinnamon oatmeal-substitute vanilla extract for the maple and add 1/2 C. dried apple pieces.

*Just like the packets you buy in the store, only you can control the ingredients.
*Package in individual baggies for quick, single serving sizes.
*Add more oats and ground oats to make a less sweet mix.
*Double, triple or quadruple the recipe and store in a large jar, scoop out how much you need.

All-Purpose Quick Mix (To replace Bisquick)

5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder 
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening

In a large bowl, sift together the dry ingredients.  With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture.  Store in airtight container.

~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.

Biscuits

3 C. All-purpose quick mix
3/4 C. milk or water

Stir together until blended.  Drop dough by spoonfuls onto baking sheet.  Bake in 450 degree oven for 10-12 minutes or until golden brown.

~Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit

Perfect Pancake Mix

6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar 
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt

In a large bowl, whisk all ingredients together.  Store in large airtight container.

-You can use all unbleached flour or combination of flours to get to 8 C.  (I found it is best not to go over about 1/2 whole wheat flour with this recipe).

Pancakes:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil

In a medium bowl, combine egg, oil and water.  Whisk in pancake mix.  Let stand 2 minutes.  Add additional water, if desired.  Cook on preheated griddle or pan.

~We love pancakes for lazy weekend morning breakfasts, or busy weeknight dinners!

Easy Waffles
2 1/2 C. Perfect Pancake Mix
2 C. water
3 eggs, separated
1/4 C. veg. oil

Combine pancake mix, water, egg yolks and oil in large bowl.  In a separate bowl, beat egg whites until stiff.  Gently fold egg whites into batter.  Bake in preheated waffle iron.

Perfect Batter

1 C. Perfect Pancake Mix
1 C. milk
2 eggs


Combine eggs and milk in shallow bowl, Add pancake mix and stir till combined.

Use this batter to make Monte Cristo Sandwiches, onion rings, or even fried fish.

~For Monte Cristo Sandwiches, make sandwiches using your favorite bread, meat and cheese combo (ham and cheddar, turkey and swiss, roast beef and provolone) and topping (mayo, mustard).  Dip sandwiches and cook on preheated griddle till browned on both sides and cheese starts to melt.  Monte Cristos are traditionally topped with a light sprinkle of powdered sugar and a dollop of jelly.

Brownie Mix

8 Cups of sugar
6 Cups of unbleached flour
2 Cups of cocoa powder
1 1/2 Tbsp. baking powder
1 Tbsp. salt


Mix together and store in airtight container.

To Make:

2 1/4 C. brownie mix
2 eggs, beaten
1/3 C. canola oil (or melted butter or margarine)
2 tsp. vanilla extract
1/2 C. chopped nuts or chocolate chips (optional)

Preheat oven to 350 degrees.  Grease an 8 inch square pan.  Combine ingredients and mix until smooth.  Bake for 30-35 minutes until center is set. Cool, cut, serve.

*try adding mint chips for choco-mint brownies.
*top warm brownies with mini-marshmallows, choco chips and some chopped graham cracker pieces for s'more topped brownies

Texas Sheet Cake

4 C. brownie mix
1/2 C. oil
1 C. water
1/2 C. sour cream
2 eggs, slightly beaten
1 tsp. vanilla extract
1 tsp. baking soda

Preheat oven to 375 degrees.  Grease a 10" x 15" jelly roll or sheet cake pan. Put brownie mix in bowl. In small saucepan bring oil, water, and sour cream to a boil.  Add to the brownie mix.  Stir in eggs, sour cream and baking soda.  Pour into pan.  Bake for 20-25 minutes until toothpick inserted in center comes out clean.  Prepare frosting and frost while cake is still hot.

Sheet Cake Frosting

1/2 C. evaporated milk
1/2 C. butter or margarine
1/4 C. cocoa powder
3 C. powdered sugar
2 tsp. vanilla extract

Dry Mix Recipes

Websites to help with food storage

providentliving.org – This church website that teaches about self reliance and food storage. Non-perishable items may be purchased here with free shipping.

foodstoragemadeeasy.net  - Tips, recipes, and information for everything you want to know about collecting your food storage.  They break up food storage into babysteps to help you figure out water, 72-hr kits, meal ideas, wheat grinding, food storage calculating, etc. Amazing resource!

beprepared.com – Emergency Preparedness website. Lots of products and information.

cheftessbakeresse.blogspot.com  - Click on 52 Method Jar Recipes to find recipes and tips for dry meals in a jar

Dry Mix Recipes

                                                                     Taco Seasoning 1 C. minced dried onions
1/2 C. chili powder
1/4 C. garlic powder
1/4 C. cumin
2 Tbsp. oregano
2 Tbsp. salt
red pepper flakes (optional, add if you like spicy!)
Mix together all ingredients in a bowl.  Store in airtight container.
Add 2-3 Tbsp. of mix and ¼ cup of water to 1 pound of meat.  Adjust amount of mix to what tastes good to you. 
This recipe is great because you can control how spicy (add red pepper flakes) or smokey (add more or less cumin) you like it, plus, you can leave the salt out all together if you need a lower sodium version (this version already has less sodium than most store brands out there).

Italian Dressing Dry Mix

(To replace Good Seasons packets)

1 TB garlic salt

1 TS onion powder

1 TB white sugar

1 TB dried parsley

2 TB oregano

1 tsp black pepper

¼ tsp dried thyme

1 tsp dried basil

¼ tsp celery salt

1 TB salt (adjust this amount to your liking)

Procedure

Place all ingredients in a glass jar, shake to mix well, cover with a tight lid and store in a dry place.

To prepare Dressing, whisk together ¼ c white vinegar, 2/3 c canola oil, 2 TB  water, and 2 TB of the dry dressing mix.

To make Cucumber Toasties (these were served at our Spa night)

Mix 8 oz brick of softened cream cheese with ½ c mayo. Stir until smooth and creamy. Stir in 2 TB dry dressing and mix well. Spread the cream cheese mixture on toasted slices of baguette or French bread. Top each toasty with a slice of cucumber and sprinkle with dill. Get ready to share your recipe – everyone will want it!

Ranch Dry Mix

(To replace Hidden Valley packets)

Ingredients:

Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 T
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 TProcedure:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 T of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 t Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

Lindsay's Fast French Bread

FAST FRENCH BREAD

1 1/4 c warm water

1 T sugar

1 T yeast

1 tsp salt

3 1/2 c. flour

Combine sugar and yeast in small bowl.  Add yeast and let sit until bubbly.  Add salt and flour.  Knead and let rise until double.  Roll out into rectangle, roll up.  Slash diagonally with knife.  Let bread rise until double on jelly roll pan.  Baste with 1/2 tsp salt and 2 T water glaze.

Bake at 400 for 20-25 min.

Recipe note:  Batch can be divided into 2-4 loaves for sandwiches, or made into bread bowls.

Lindsay's Artisan Bread

Lindsay's Artisan Bread

 

In a large mixing bowl, add:

3 cups white flour

1 3/4 tsp salt

1/2 tsp yeast

whisk together.  Then add 1 1/2 cups warm water.  The dough will look like a shaggy mess.  That is ok!  Cover the bowl with plastic wrap, and let sit on counter for 12-18 hours. Overnight is great.  After 12 hours the dough should look sticky and bubbly.  

Preheat your oven to 450 degrees.  Once heated, place an EMPTY, CAST IRON pot with it's lid into the heated oven to cook for 30 minutes.  This step is so important!  Do not skip!

Meanwhile, dump your bread dough onto a HEAVILY floured surface and carefully shape into a round ball.  You do not need to handle it very much, and there is no need to knead it or punch it down.  Remember, it took a long time to get those air bubbles in there!  :)  Cover it again with plastic wrap and let it sit while your pot is heating up. Once your pot is heated thoroughly, remove it from the oven.  Cover your hands with flour, then gently place the dough in the bottom of the pan (without the plastic wrap).  Put the lid on the pot and bake for 30 minutes.  Then remove the lid and bake for an additional 15 minutes.  Once done, use all the will power you have to let loaf completely cool before serving.  This is the part you pat yourself on the back and tell yourself how awesome you are....because YOU ARE. 

*Tip:  I tried using whole wheat flour.  Do not do it.  It's wayyyyyy too heavy for this type of bread.  

Some of my favorite mix in ideas:

Use different types of cheeses like: jalapeno, pepper jack, cheddar, sharp, etc

Rosemary, lemon zest, and shredded gruyere cheese 

Cranberry, orange, almond

pumpkin seeds, sunflower seeds, and poppy seeds

Cinnamon, raisin, walnut

Lemon zest, thyme, asiago

Kirsten's Sweet Brown Baguettes

Kirsten's Sweet Brown Baguettes (cheesecake factory copycat)

Ingredients 

12 oz. warm water, 105F 

1 oz. butter, melted 

1/2 cup honey  (use 1/4 c honey, 1/4 c molasses if desired) 

2-3 cups bread flour 

1 2/3 cups wheat flour 

1 tablespoon cocoa 

1 tablespoon brown sugar 

1 teaspoon salt 

2 1/4 teaspoons yeast 

1 TB caramel color powder (this is optional. It is the best way to get the real dark brown color)

To prepare the bread, I added the warm water, melted butter, honey, wheat flour, cocoa, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment.  After thoroughly blending, add the yeast and ½ cup of the bread flour.  The mixture will be soupy.  Add the remaining flour, ¼ cup at a time on low until enough flour has been incorporated that the mixture just begins to pull away from the sides of the bowl.  Continue mixing for 7 minutes on medium.

Remove the bowl and dump the dough onto a floured board.  Bench rest for 5 minutes.  Knead with floured hands until there is sufficient gluten development.  When the dough is slightly springy, transfer to a greased bowl and rise until doubled, 1 to 1.5 hours.

When the dough has doubled in volume, pour it onto a floured surface.  Divide the dough into four equal portions and form into baguettes.  Let the baguettes rise until almost doubled, or until pressing the dough lightly with a finger causes the dough to fill back in in several seconds.  Just before baking, score the tops with your favorite pattern, brush with water and sprinkle with oats.

Bake the loaves in an oven that has been preheated to 350F.  Bake for 22 minutes or until done.

Kirsten’s Cinnamon Swirl Bread

Kirsten’s Cinnamon Swirl Bread

Dough

About 5 c flour

2 1/4 tsp yeast

1 1/3 c milk

3 TB sugar

3 TB butter

1/2 tsp salt

2 eggs

Cinnamon Sugar Filling

1/2 c sugar

2 tsp cinnamon

Prepare bread dough as you would your favorite wheat bread recipe. But, before placing dough in the pans for the final rise, divide the dough into 2 parts. Roll out each into a rectangle, brush with water and sprinkle with cinnamon sugar filling. Roll up jelly roll style, pinch off seams and place seam side down in prepared loaf pans. 

Let rise until nearly double (about 30 min.)

Bake 350 for 25-30 min or until bread sounds hollow when tapped. (Cover with foil to prevent over browning.) Remove from pans and cool. You can drizzle a simple cream cheese icing over it if you want, or it's delicious toasted with butter.

Lindsay's Pizza Dough

Lindsay’s Pizza Dough

1 TBSP Yeast

2 tablespoons honey

1/4 cup warm water (105 F to 115 F)
2 ½ to 3 cups all purpose flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil

3/4 cup warm water

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.  (wait until it's really bubbly) Set aside.

In a mixer fitted with a dough hook, combine the flour and the salt.  Add oil, the yeast mixture, and the remaining 3/4 cup of water.  Mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook (takes about 3-5 minutes). Turn the dough out onto a clean work surface and knead by hand 2-3 minutes longer.  The dough should be smooth and firm.  Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.  Dough will stretch as it is lightly pulled.

Divide the dough into 2 equal balls.  Work each ball by pulling down the sides and tucking under the bottom of the ball.  Repeat 4-5 times.  Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm (about 1 minute).  Cover the dough with a damp towel and let it rest for 20 more minutes. 

Roll out dough, top with your favorite toppings, and then place in 500 degree oven for about 10 minutes.

Lindsay's Einstein Bagels

Lindsay’s Einstein Bagels

Ingredients:

2 cups warm water

1 TBSP yeast

3 TBSP light corn syrup

1 ½ TBSP molasses

1 tsp oil

2 tsp salt

5 cups bread flour (plus about 1 cup for kneading)

2 TBSP sugar (for water bath

Cornmeal (for dusting)

Directions:

Combine water and yeast.  Let sit until yeast is dissolved.  Add corn syrup, molasses, oil, and salt.  Mix thoroughly.  Add flour one cup at a time.  Knead the dough, while working in remaining reserved flour until right consistency (about 6 min).  Cover and let rise for 40 min or until double.