Southwestern Burritos

2 boneless skinless chicken breasts, cooked and cubed
1/2 red bell pepper, diced (I used the whole thing)
2 T green onion, sliced
1 can corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t cumin
1/2 t chili powder
1/2 t salt
dash of cayenne pepper
2 cups shredded cheddar cheese
flour tortillas (I used 11)

Avocado Dipping Sauce:
1 cup ranch dressing
1 avocado, seeded and mashed
juice of 1 lime
salt, pepper, and cayenne to taste

Cook chicken breasts until no longer pink. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions, and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. (For me, this was about 25 minutes.) Dip the rolls in the dipping sauce that has been pureed until smooth.


Recipe from: Fun, Cheap, or Free and Deals to Meals

Cranberry Sauce

Cranberry Sauce

1 pound fresh cranberries
1 cup water
1 1/2 cups sugar
1 whole orange, seeds removed, chopped
1 cup peeled and chopped apple
1 cup peeled and chopped pear
1 tablespoon fresh lemon juice

In a medium saucepan, combine cranberries and water, and cook until berries burst, about 10 minutes.

Add all other ingredients and cook, stirring frequently, until mixture thickens, about 25 minutes.

Allow to cool.  Transfer to a bowl or jar and refrigerate, covered, for up to two weeks.

Slow Cooker Mashed Potatoes

2 pounds red potatoes, washed and quartered
1/2 cup sour cream
1/4 cup milk
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper

Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.

If using an instant pot, add potatoes (about 3 pounds) to instant pot with 1 cup water and salt. Cook on manual for 8 minutes. Quick release vent and then drain the water.

Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients.



Lecremedelacrumb.com/2014/10/slow-cooker-mashed-potatoes.html

Slow Braised Beef Tips

2 lbs stew meat, cubed
1 tablespoon cornstarch
1 10.5 ounce can cream of mushroom soup
1/2 cup beef stock
1/2 cup sherry wine or whatever you have
4 cubes beef bouillon, crumbled
1 teaspoon onion powder
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pint cremini mushrooms, halved
1 large shallot, chopped
2 cloves garlic, smashed and chopped
2 sprigs fresh thyme leaves

Directions:
Preheat oven to 300 degrees.
Add cubed meat to dutch oven.
In a large bow, mix the cornstarch, cream of mushroom soup, beef stock, wine, beef bouillon, onion powder, paprika, salt and pepper together. Pour over meat.
Add mushrooms, shallot, garlic and thyme to mixture and stir to coat.  Cover and bake at 300 degrees for 2 1/2 -3 hours.
Do not open lit until done.

CJP's Pumpkin Bread

3 1/2 cups all purpose flour
2 cup sugar
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs or 4 egg yolks
1 cup vegetable oil
2/3 cup water
2 cups canned pumpkin
Mini chocolate chips to taste, optional

Whisk together dry ingredients. Mix together eggs, oil, water, and pumpkin. Add dry ingredients and mix on low until combined. Add chocolate chips (optional). Pour batter evenly into mini loaf pans (5-6), and bake in oven preheated to 350 degrees for 35 to 40 minutes. Let cool in pans for 10 minutes, and flip onto wire rack to cool completely.

One Pan Balsamic Chicken and Veggies

One Pan Balsamic Chicken and Veggies by CookingClassy.com

1/4 cup plus 2 tablespoons italian salad dressing
3 tablespoons balsamic vinegar
1 1/2 tablespoon honey
1/8 teaspoon crushed red pepper flakes
1 1/4 lbs chicken breasts
2 tablespoons olive oil
salt and freshly ground black pepper
1 lb fresh asparagus, chopped into 2-inch pieces or green beans
1 1/2 cups matchstick carrots
1 cup grate tomatoes, halved


In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.  Cook about 6-7 minutes, rotating once halfway through cooking, until chicken has cooked through.  Add half the dressing mixture to skillet and rotate chicken to evenly coat.  Transfer chicken to a large plate or serving platter while leaving sauce in skillet.  Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tend, about 4 minutes.  Transfer veggies to plate with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.  Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top.  Return chicken and veggies to pan and toss to coat.

Skillet Lemon Souffle

Skillet Lemon Souffle by Cook's

5 large eggs, separated
1/4 teaspoon cream of tarter
2/3 cup sugar
1/8 teaspoon salt
1/3 cup juice and 1 teaspoon grate zest from 2-3 lemons
2 tablespoons flour
1 tablespoon butter
powdered sugar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using stand mixer, whip egg whites and cream of tarter together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup sugar and salt, then increase speed to medium-high and continue to whip until stiff peaks form, 3-5 minutes.  Gently transfer whites to clean bowl and set aside.

2. Using stand mixer (no need to wash mixing bowl) whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute.  Whip in lemon juice, zest and flour until incorporated, about 30 seconds.

3. Whisk 1/4 of whipped egg whites into yolk mixture until almost no white streaks remain.  Gently fold in remaining egg whites until just incorporated.

4. Melt butter in 10-inch ovenproof skillet over medium-low heat.  Swirl pan to coat evenly with melted butter, then gently scrape souffle batter into skillet and cook until edges begin to set and bubble slightly, about 2 minutes.

5. Transfer skillet to oven and bake souffle until puffed, center jiggles slightly when shaken, and surface is golden, 7-11 minutes. Remove skillet from oven.  Dust souffle with powdered sugar and serve immediately.