Mexican Chicken

 A really good shredded mexican chicken.  Tasted great on tacos or over nachos with guacamole.  Yum.

Ingredients:
Shredded Chicken
1 tsp. marjoram
1/2 cup cilantro, chopped
3 tsp. ground cumin
1 cup diced tomatoes with juice
Salt to taste
Pepper
1/2 cup chicken broth

Directions:
Place shredded chicken in a frying pan, with the chicken broth, marjoram, cilantro, cumin and chopped tomatoes.  Add salt to taste.  Simmer 10 minutes.

24 Hour Salad

Ingredients:

• 6 cups chopped lettuce
• salt and pepper
• 6 hard-cooked eggs, sliced
• 2 cups frozen peas, thawed
• 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
• 2 cups (8 ounces) shredded mild Cheddar cheese
• 1 cup mayonnaise
• 1 to 2 tablespoons sugar
• 1/4 cup sliced green onion with tops
• paprika

Preparation:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Lemon Basil Chicken

I know this isn’t the best picture - but it really is good!

Ingredients:

Chicken Breasts or tenders - I prefer tenders
2 Tbsp. olive oil
1 Tbsp. minced garlic
1/3 cup white wine
1/4 cup lemon juice
1 large bunch of fresh basil (approximately 1/2 cup diced)
1 tsp. kosher salt
1/2 tsp. pepper

Heat olive oil and add garlic and cook for 1 minute.  Add in white wine, lemon juice and basil.  Stir to a simmer.  Place chicken pieces in the sauce and cover with lid and cook on low heat on stove until done.

Poppyseed Ham and Cheese Sliders

These are perfect for a brunch!  Totally heavenly.  Serve them warm right out of the oven.  They have the perfect level of sweetness with a little tang from the mustard.  You will definitely want to make these again.

Poppyseed Ham and Cheese Sliders

24 dinner rolls - Walmart Steakhouse rolls

Deli sliced Honey Ham

24 slices swiss cheese

Mayo

1 Cup butter

2 Tbs prepared yellow mustard

2 Tbs poppyseed

2 Tbs minced onion

2 Tbs worcestershire sauce

2/3 cup brownsugar

1. Make Sandwiches with rolls, ham cheese and Mayo. Fill a 9x13  pan. 

2. In a medium sauce pan on the stove bring to a soft boil: butter mustard worcestershire, poppyseed, onion flakes, brown sugar.

3. Pour sauce over top of sanwiches.

4. Cover with foil and bake at 350 for about 15-20 min.  Last 5 min take foil off to lightly brown top.

You can prepare a day ahead with sauce and everything on top and bake in oven day of. 

Chicken and Spinach Quesadillas

I liked this basic recipe for quesadillas.  I need to play around with the spices more, but I am definitely willing to make again.  I wanted to log the recipe to use as a starting point next time.  I know I ended up having to add quite a bit more seasoning to the mixture, but it turned out really good.  It is one I will keep messing with until I find the right amount of seasonings for my taste.

Ingredients:
2 cups, cooked and diced chicken, seasoned with cumin and salt and pepper
1 cup diced onion
1 cup diced red bell pepper
1 tsp. minced garlic
4 cups baby spinach, chopped
1 can of cannelloni beans, drained and rinsed
3/4 cup chicken broth
1 TBSP. flour
Flour tortillas
Shredded cheese
Shredded lettuce
Avocados
Salsa
Olive oil, for sautéing

In a skillet, saute the chicken, onions, bell pepper, garlic in a little oil with a little cumin, salt and pepper.  Add in the spinach, beans, flour and chicken broth (to desired thickness).  Simmer for a few minutes.  Mixture should be pretty thick.  Place mixture on half of the flour tortilla, sprinkle with a little cheese, fold over the other side and brown in skillet until toasted.  Flip.  Serve with lettuce, tomatoes, salsa, avocados, etc.