Here are 2 recipes in one... the first is way more for a burrito and the other one is a bit more soupy - and can go on top of rice, but they are quite similar in idea.
Fiesta Chicken Burritos
1 1/2 lbs. boneless skinless chicken breasts (or any cut of chicken)
1 can (15 1/4 oz.) whole kernel corn, drained (frozen works, too)
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and finely chopped (I left this out because of the kiddos)
3 Tbsp. ground cumin
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 pkg. (8 oz.) reduced-fat cream cheese
8 flour tortillas (8 in.), warmed
Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce, chopped tomatoes, green onions, etc.
Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes long or until heated through. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield: 8 servings.
Easy Mexican-style Slow cooker chicken
A package of chicken thighs
a jar of salsa
a block of 8 ounce cream cheese
Place in a slow cooker for 3.5 - 4 hours. About 15 minutes before it is done add a drained can of black beans and/or corn. Serve it on top of rice or couscous or quinoa or whatever.
Sunday, September 18, 2011
Cady's Mashed Potato Pie
(Recipe makes two pies)
2 frozen pie shells (regular size)
2 cups of mashed potatoes (red or white)
1/2 cup of sour cream
3/4 cup of cottage cheese
2 eggs
1/2 cup milk
1/3 tsp of garlic powder
1/2 tsp salt
1 1/2 cups of Swiss Cheese
1/2 cup of chopped onion (optional) *** I do not use
1/2 cup of cooked bacon (optional) ***I rarely use
**Add veggies/meat as you prefer
Cook potatoes until tender & mash them up. Then, add sour cream, cottage cheese, eggs, milk and mix. Add garlic, salt & swiss cheese, (bacon & onions). Mix together until evenly blended.
Divide the potato mixture into 2 frozen pie shells and bake at 350 for about an hour. (Maybe less --- until brown & fully cooked!
Enjoy!
Emily
2 frozen pie shells (regular size)
2 cups of mashed potatoes (red or white)
1/2 cup of sour cream
3/4 cup of cottage cheese
2 eggs
1/2 cup milk
1/3 tsp of garlic powder
1/2 tsp salt
1 1/2 cups of Swiss Cheese
1/2 cup of chopped onion (optional) *** I do not use
1/2 cup of cooked bacon (optional) ***I rarely use
**Add veggies/meat as you prefer
Cook potatoes until tender & mash them up. Then, add sour cream, cottage cheese, eggs, milk and mix. Add garlic, salt & swiss cheese, (bacon & onions). Mix together until evenly blended.
Divide the potato mixture into 2 frozen pie shells and bake at 350 for about an hour. (Maybe less --- until brown & fully cooked!
Enjoy!
Emily
Monday, September 12, 2011
DeVries' Quiche
I make this quiche all the time and sometimes i just add whatever veggies I want. So easy and an awesome weekly staple for us.
1 pie crust (cooked for 10 min @ 425, set aside to cool)
Saute together:
sm Red Bell Pepper chopped
1/2 purple onion chopped
2 minced garlic cloves
2 T. olive oil
when onions arre somewhat transparent & starting to brown add 2-3 T chopped fresh or 2ish teaspoons dried basil (I've used both & really like the dried a bit better)
set aside to cool a bit
Whisk together:
4 eggs
1 t. salt (I sometime omit this)
1/2-1 c. 1/2 & 1/2 or milk (if using milk then use 1/2 cup-ish)
2 c. shredded Montery Jack Cheese (I use what ever I have but like this one the best)
1/3 c. parmesan cheese
mix togethter with cooled veggies (if they are too hot they will begin to cook the eggs)
pour into crust, top with thin slices of tomato if desired.
Cook at 375 for 45-50 minutes. Let stand 5 minutes before slicing.
Enjoy!!
Sara
1 pie crust (cooked for 10 min @ 425, set aside to cool)
Saute together:
sm Red Bell Pepper chopped
1/2 purple onion chopped
2 minced garlic cloves
2 T. olive oil
when onions arre somewhat transparent & starting to brown add 2-3 T chopped fresh or 2ish teaspoons dried basil (I've used both & really like the dried a bit better)
set aside to cool a bit
Whisk together:
4 eggs
1 t. salt (I sometime omit this)
1/2-1 c. 1/2 & 1/2 or milk (if using milk then use 1/2 cup-ish)
2 c. shredded Montery Jack Cheese (I use what ever I have but like this one the best)
1/3 c. parmesan cheese
mix togethter with cooled veggies (if they are too hot they will begin to cook the eggs)
pour into crust, top with thin slices of tomato if desired.
Cook at 375 for 45-50 minutes. Let stand 5 minutes before slicing.
Enjoy!!
Sara
Friday, September 9, 2011
Gewecke Family Favorites
Here are a few favorite casseroles that are often requested at our house. We enjoy this Midwestern cooking during the cold months when it's nice to have the oven on.
Moon Pie
10 slices bacon or turkey bacon, fried and crumbled
1 can crescent rolls
2 medium tomatoes, sliced
1/2 tsp. salt and pepper
5 slices American cheese (substitute any kind you like!)
3 eggs, separated
3/4 c. sour cream
1/2 c. flour
1/2 tsp. paprika
Line a pie pan with crescent roll dough. Arrange bacon, tomatoes and cheese on top. Combine egg yolks, sour cream, and flour. Fold in the beaten egg whites. Pour on top of bacon mixture and sprinkle with paprika. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Cover edges with foil if they brown too quickly.
Note: This is also great substituting cooked sausage for the turkey, potatoes or asparagus for the tomatoes, or really anything you would like. Get creative!
Hearty Tuna Casserole
2 (6 1/2 oz.) cans tuna, drained
6 oz. (3 c.) uncooked egg noodles
1/2 c. celery, chopped
1/3 c. sliced green onions
2/3 c. sour cream (I have substituted half of this with plain yogurt successfully)
2 tsp. prepared yellow mustard
1/2 c. mayonnaise
1/2 tsp. dried thyme
1/2 tsp. salt
1 small zucchini, sliced
1 c. shredded Monterey Jack cheese
1 medium tomato, chopped
Cook noodles according to package directions; drain and rinse. Combine noodles with the tuna, celery, and green onions. Blend in sour cream, mustard, mayonnaise, thyme, and salt. Spoon 1/2 of the mixture into a buttered 2-quart casserole; top with 1/2 of the zucchini. Repeat layers; top with the cheese. Bake at 350 degrees for 30 minutes, or until hot and bubbly. Sprinkle with chopped tomato.
Wild and Cheesy Chicken
1 (6 oz.) box long grain and wild rice with herbs, spices and seasoning
2 Tbsp.butter
1/4 c. green pepper, diced
1/2 c. celery, diced
1/2 c. green onions and tops, chopped
1 (4 oz.) can chopped mushrooms
2/3 c. milk
1 (10 1/2 oz.) can cream of mushroom soup
2 c. cooked chicken
1 c. grated Cheddar or American cheese
Slivered almonds, optional
Cook rice according to package directions. Melt butter; add onion, celery, green pepper and mushrooms. Saute until tender. Mix with remaining ingredients and pour into greased 9 x 13 casserole dish. Garnish with slivered almonds (if desired). Cover with foil and bake at 425 degrees for 30 minutes.
Moon Pie
10 slices bacon or turkey bacon, fried and crumbled
1 can crescent rolls
2 medium tomatoes, sliced
1/2 tsp. salt and pepper
5 slices American cheese (substitute any kind you like!)
3 eggs, separated
3/4 c. sour cream
1/2 c. flour
1/2 tsp. paprika
Line a pie pan with crescent roll dough. Arrange bacon, tomatoes and cheese on top. Combine egg yolks, sour cream, and flour. Fold in the beaten egg whites. Pour on top of bacon mixture and sprinkle with paprika. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Cover edges with foil if they brown too quickly.
Note: This is also great substituting cooked sausage for the turkey, potatoes or asparagus for the tomatoes, or really anything you would like. Get creative!
Hearty Tuna Casserole
2 (6 1/2 oz.) cans tuna, drained
6 oz. (3 c.) uncooked egg noodles
1/2 c. celery, chopped
1/3 c. sliced green onions
2/3 c. sour cream (I have substituted half of this with plain yogurt successfully)
2 tsp. prepared yellow mustard
1/2 c. mayonnaise
1/2 tsp. dried thyme
1/2 tsp. salt
1 small zucchini, sliced
1 c. shredded Monterey Jack cheese
1 medium tomato, chopped
Cook noodles according to package directions; drain and rinse. Combine noodles with the tuna, celery, and green onions. Blend in sour cream, mustard, mayonnaise, thyme, and salt. Spoon 1/2 of the mixture into a buttered 2-quart casserole; top with 1/2 of the zucchini. Repeat layers; top with the cheese. Bake at 350 degrees for 30 minutes, or until hot and bubbly. Sprinkle with chopped tomato.
Wild and Cheesy Chicken
1 (6 oz.) box long grain and wild rice with herbs, spices and seasoning
2 Tbsp.butter
1/4 c. green pepper, diced
1/2 c. celery, diced
1/2 c. green onions and tops, chopped
1 (4 oz.) can chopped mushrooms
2/3 c. milk
1 (10 1/2 oz.) can cream of mushroom soup
2 c. cooked chicken
1 c. grated Cheddar or American cheese
Slivered almonds, optional
Cook rice according to package directions. Melt butter; add onion, celery, green pepper and mushrooms. Saute until tender. Mix with remaining ingredients and pour into greased 9 x 13 casserole dish. Garnish with slivered almonds (if desired). Cover with foil and bake at 425 degrees for 30 minutes.
Thursday, September 8, 2011
Katie Douglass' Easy Black Bean and Corn Salad
Easy Black Bean and Corn Salad
I love this salad because you can keep most of the ingredients on hand and if you are missing one thing it is not really that big of a deal. I usually make this and immediately put it in "to go" lunch containers for John's and my lunches.
>
> 1 can of corn drained
> 1 can of black beans rinsed and drained
> 1 cup of quinoa (I like to get the red kind that you used to be able to get at Trader Joe's) - you can also use couscous
> 1/2 of a bunch of cilantro chopped
> 1 pint of cherry tomatoes sliced in half
> 1 diced avocado (if you have it, wait to cut it up until you serve it or else it will brown)
> 1 small red onion or 3 green onions or 1 small white onion chopped
> 1 clove of garlic chopped (I often leave this out)
>
> Toss these together in a large bowl.
>
> Add:
> A generous swirl or two of olive oil (maybe 3 Tbs)
> 2-3 Tbs. lemon or lime juice (or both)
> 2-3 teaspoons of sea salt (taste it)
> A few cranks from a pepper shaker
>
> Peace,
> Katie
I love this salad because you can keep most of the ingredients on hand and if you are missing one thing it is not really that big of a deal. I usually make this and immediately put it in "to go" lunch containers for John's and my lunches.
>
> 1 can of corn drained
> 1 can of black beans rinsed and drained
> 1 cup of quinoa (I like to get the red kind that you used to be able to get at Trader Joe's) - you can also use couscous
> 1/2 of a bunch of cilantro chopped
> 1 pint of cherry tomatoes sliced in half
> 1 diced avocado (if you have it, wait to cut it up until you serve it or else it will brown)
> 1 small red onion or 3 green onions or 1 small white onion chopped
> 1 clove of garlic chopped (I often leave this out)
>
> Toss these together in a large bowl.
>
> Add:
> A generous swirl or two of olive oil (maybe 3 Tbs)
> 2-3 Tbs. lemon or lime juice (or both)
> 2-3 teaspoons of sea salt (taste it)
> A few cranks from a pepper shaker
>
> Peace,
> Katie
Tuesday, September 6, 2011
I hope you enjoy our three favorite recipes. These are meals we make again and again. We always enjoy them, though they get pretty old when we've eaten them once a month...or more.
If you're affiliated with CRW or Princeton Theological Seminary and want to share your meals, please send the recipe for your three favorites to my seminary e-mail. They should be your favorite meals that you eat and enjoy regularly. Hopefully, the staple meals we are a little sick of will delight our friends and infuse some life into our rotating menu.
Enjoy,
David Lillard
If you're affiliated with CRW or Princeton Theological Seminary and want to share your meals, please send the recipe for your three favorites to my seminary e-mail. They should be your favorite meals that you eat and enjoy regularly. Hopefully, the staple meals we are a little sick of will delight our friends and infuse some life into our rotating menu.
Enjoy,
David Lillard
3 Lillard Staples
Spinach Tortellini
2 9oz pkgs frozen tortellini
2 tsp olive oil
4 garlic cloves minced
1 C chicken broth
¼ tsp crushed red pepper
2 (14.5 oz) diced tomatoes, undrained
2 cups torn spinach
½ Cup grated parmesan
2 Tbl fresh basil or 2 tsp dried basil
Cook pasta. Meanwhile heat oil and add garlic until fragrent. Add broth, red pepper, tomatoe and bring to a boil. Simmer for 6 minutes, remove from heat and stir in spinach. Add drained pasta, serve with cheese and basil.
Pasta with Broccoli
1 lb dry rigatoni, penne, or ziti
1 Tbl olive oil
1 lb chicken or pork sausage casings removed
2 cloves garlic minced
1 14.5 oz can chicken broth
1/8 tsp red pepper flakes
1 bunch broccoli or broccoli rabe
4 Tbl unsalted butter
1 ½ C grated parmesan
¼ tsp kosher salt
¼ tsp black pepper
Cook pasta. Meanwhile cook sausage, drain fat. Add garlic and cook for one minute. Add broth and red pepper and bring to a boil. Add broccoli and cover until tender. Stir in butter and Parmesan and cook uncovered until sauce thickens (2 mins). Add drained pasta, salt , pepper and toss.
Wild Rice, Apple and Grape Salad
2 C uncooked wild rice cooked as directed
16 oz ham or smoked turkey
2 Lg Granny Smith apple
2 Cup red grapes
½ cup sliced green onions
3 Tbl parsley finely chopped
Mustard-Thyme Vinaigrette
3 Tbl apple cider vinegar
3 Tbl Dijon mustard
1 Lg clove minced
1 tsp dried thyme
1 tsp sugar
½ tsp salt
½ tsp pepper
1/3 Cup vegetable oil
Mix ingredients, then add vinaigrette. It makes a large batch but it is excellent for packed lunches and leftovers.
2 9oz pkgs frozen tortellini
2 tsp olive oil
4 garlic cloves minced
1 C chicken broth
¼ tsp crushed red pepper
2 (14.5 oz) diced tomatoes, undrained
2 cups torn spinach
½ Cup grated parmesan
2 Tbl fresh basil or 2 tsp dried basil
Cook pasta. Meanwhile heat oil and add garlic until fragrent. Add broth, red pepper, tomatoe and bring to a boil. Simmer for 6 minutes, remove from heat and stir in spinach. Add drained pasta, serve with cheese and basil.
Pasta with Broccoli
1 lb dry rigatoni, penne, or ziti
1 Tbl olive oil
1 lb chicken or pork sausage casings removed
2 cloves garlic minced
1 14.5 oz can chicken broth
1/8 tsp red pepper flakes
1 bunch broccoli or broccoli rabe
4 Tbl unsalted butter
1 ½ C grated parmesan
¼ tsp kosher salt
¼ tsp black pepper
Cook pasta. Meanwhile cook sausage, drain fat. Add garlic and cook for one minute. Add broth and red pepper and bring to a boil. Add broccoli and cover until tender. Stir in butter and Parmesan and cook uncovered until sauce thickens (2 mins). Add drained pasta, salt , pepper and toss.
Wild Rice, Apple and Grape Salad
2 C uncooked wild rice cooked as directed
16 oz ham or smoked turkey
2 Lg Granny Smith apple
2 Cup red grapes
½ cup sliced green onions
3 Tbl parsley finely chopped
Mustard-Thyme Vinaigrette
3 Tbl apple cider vinegar
3 Tbl Dijon mustard
1 Lg clove minced
1 tsp dried thyme
1 tsp sugar
½ tsp salt
½ tsp pepper
1/3 Cup vegetable oil
Mix ingredients, then add vinaigrette. It makes a large batch but it is excellent for packed lunches and leftovers.
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