Monterey Chicken

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Recipe from Mel's Kitchen cafe

 MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}

INGREDIENTS

CHICKEN:

·         3 tablespoons Dijon mustard

·         3 tablespoons Worcestershire sauce

·         2 tablespoons brown sugar

·         2 teaspoons salt (I use coarse, kosher salt)

·         1/2 teaspoon pepper

·         6 thin-cut boneless, skinless chicken breasts (or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-inch thick)

TOPPINGS:

·         6 strips thick-sliced bacon or turkey bacon, sliced or chopped

·         1 1/2 cups shredded pepper jack or Monterey jack cheese

·         1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas

·         1/4 cup small diced red onion

·         2-3 tablespoons chopped cilantro

·         2 garlic cloves, finely minced or pressed through a garlic press

·         1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)

·         1-2 tablespoons fresh lime juice

·         Drizzle of extra virgin olive oil

INSTRUCTIONS

1.     For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.

2.     Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).

3.     While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Add the shredded cheese and toss. Set aside.

4.     For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.

5.     Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high.

6.     Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.

7.     Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.

8.     Serve the chicken with the pico de gallo and prepare to be wowed - so delicious!

Gluten Free Banana Bread/Muffins

Katie Clover

1/3 cup melted coconut oil
1/2 cup maple syrup or honey
2 eggs
1 cup mashed bananas
1/4 cup milk or water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup gluten free flour

Preheat oven to 325 degrees
Beat oil and honey, add egg, mashed banana and milk
Add baking soda, vanilla and cinnamon
Gradually add flour
Add mix ins
         Optional mix-ins - 1/2 cup choc chips, walnuts or pecans
Bake at 325 for 50-60 minutes for bread
          30-40 minutes for muffins

SAUSAGE PASTA

Taylor Cannon

1 pkg. pasta (I grew up on fettuccine noodles- my kids like rotini)

Olive Oil
1 onion
1 Pkg Jimmy Dean Regular bulk sausage
1 can Tomato paste (6 oz)
1 cup beef stock (I use ‘Better Than Bouillon’)
salt and pepper
1 cup light cream (You can use heavy cream, or mix heavy cream with milk. My grocery store sells light cream but some don’t)

Heat oil in pan.  Add chopped onion.  Cook over low heat until onion is soft. (more often than not I skip the onion). Add sausage meat and fry until done. Drain fat (optional).  Add tomato paste and 1 cup of beef stock.  Add salt and pepper. Simmer over low heat for 10 mins. Add cream. Stir. Try not to drink entire pot of sauce.

Cook pasta according to directions and drain.  Return to pan and combine with sauce.

Sprinkle with grated parmesan cheese. (optional)

Makes for great leftovers so I usually double recipe

Beef Stew

From The Romney Family Table

1 pound stew beef, cut into bite-sized pieces
6 carrots, peeled and cut into chunks
2 potatoes, peeled and cut in to chunks
2 onions, chopped
2 (10.5 oz.) cans condensed tomato soup
1 (10.5 oz.) soup can water

Mix together all ingredients and put in ovenproof dish.
Cover and bake for 5 hours at 250 degrees.

Crock Pot Chicken Noodle Soup

Crock Pot Chicken Noodle Soup From A Bountiful Kitchen

2-3 lbs of chicken pieces, any type
4 cups water
4 cups chicken broth
salt and pepper, at least a teaspoon of each
1 tablespoon tarragon
1 bay leaf
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
8-10 oz noodles

chicken flavoring, to taste
Place all ingredients except noodles in crock pot. Cover and cook on low for 5-6 hours or on high for about 3 hours. Remove chicken and bay leaf. Take meat from bones, shred or dice, and return to broth. Add the noodles. Cook for another 30 minutes to an hour, or until noodles are done. Or, cook the noodles separately and add just before serving. Add chicken flavoring to taste.

Cowboy Stew

From the Lion House Soups and Stews, published in LDS Living

1 1/2 pounds ground beef
3/4 cup onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75) can condensed Tomato Soup
1 (10.75) can condensed Cream of Mushroom Soup
1 (10.75) soup can of water
4 potatoes, peeled and cut into 1/2 inch cubes (I used sweet pototatoes)
4 carrots, peeled and sliced in to 1/8 inch slices
3 ribs celery

Brown ground beef and onion in large frying pay.  Add salt and pepper while meat is browning.    When meat is done and onion is soft and translucent, transfer into colander to drain excess fat.  Return mixture to frying pan and add  soups and water.  Simmer 5 minutes.  Arrange potatoes, carrots and celery in 9x13 baking pan.  Pour meat and soup mixture over vegetables and stir.  Cover with aluminum foil.  Bake for 1 1/2 -2 hours at 350 degrees or until vegetables are tender.