Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
Ingredients:

• Wonton wraps
• Cream cheese
• Vegetable oil
• Cinnamon & sugar mixed together
  

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

Chicken and Rice Soup

I have tried a number of chicken and rice soups. This one has been our families favorite. Cumin, cilantro, and oregano give it a different flavor than a chicken broth based soup.

Its perfect with left over rice and relatively easy for a soup.

Enjoy!

Chicken and Rice Soup

Ingredients:

• 2 c. shredded or cubed chicken
• 1/2 to 1 c. rice, cooked, any kind (wild rice mix is great in this soup)
• 1 small onion, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 c. cilantro, chopped
• 6-8 c. chicken broth
• 1 Tbsp cumin, more for taste
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp oregano
• Dash Crushed red pepper, optional for spice

Cooking Directions:

Combine all ingredients in a large pot. Bring to boil then simmer on low for about 20 minutes.

Chicken Quesadillas

Any time I have extra shredded chicken, I throw these together.
This is one of our "weekend go-to" meals. Simple and very tasty.

Chicken Quesadillas
Ingredients

• Chicken, cooked, shredded
• Cilantro, chopped
• Cheddar cheese
• Corn, frozen white
  
• Tortillas
• Sour cream & Salsa
  

Cooking Directions
Layer cheese, chicken, cilantro, and corn on one tortilla in large fry pan. Top with second tortilla. Heat over medium heat until cheese is completely melted.

Chicken Lettuce Wraps- Easy!

These are the most basic lettuce wraps and still very tasty!

Chicken Lettuce Wraps
Ingredients

• Oil for cooking
• 2 chicken breasts, cooked & minced
• 2 cloves garlic, minced
• 1 can water chestnuts, drained, chopped, I like a lot so I use an 8 oz can
• 2 Tbsp Hoisin or Oyster sauce
• 3 tsp soy sauce
• 1 tsp brown sugar
• 1 c. scallions, finely chopped
• Lettuce leaves, washed and separated.
  

Cooking Directions
Heat 1 tablespoon oil in wok or large sauce pan. Add chicken and garlic, stir-fry until light brown and cooked through, about 3 minutes. Drain excess liquid. Reduce heat to low. Add water chestnuts, oyster or hoisin sauce, soy sauce, sugar, and scallions. Fill lettuce leaves and enjoy.

Mulligatawny Soup

I had my eye on this soup off of Pioneer Woman's blog for quite some time but was always a bit skeptical. Once I finally tried, I've been craving it on a weekly basis. It was delicious! And of course, since I lived in NYC and happen to love Seinfeld, Mulligatawny soup holds a dear place in my heart. Thanks to "Pdub" I can have a reminiscent city experience in the comfort of my own kitchen.
I changed a few things based on our preferences, surprisingly my kids loved it...but just to be safe, I woudn't say this is a kid-friendly dish.

Mulligatawny Soup
Ingredients:

• 14 oz extra firm tofu, cut into 1 inch cubes (can use diced, cooked chicken but tofu is so good in this soup)
  
• 1 1/2 Tbsp butter
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 to 2 whole carrots, finely chopped
• 1/4 c. flour
• 1 1/2 Tbsp curry powder
• 4 c. chicken bullion/broth
• 2 c. half and half
• 2 whole granny smith apples, peeled and diced
• 1 Tbsp sugar
• 2 tsp salt
• Ground pepper to taste
• Dash lime juice to tatste

Cooking Directions:
In large pot, melt butter over medium heat. Add onion, carrot, garlic, and tofu. Stir and cook until onions begin to brown. Sprinkle in the flour and stir until combined. Stir in curry and cook for one minute, stirring constantly.
Stir in chicken broth until combined and cook for five minutes. Stir in half and half, salt pepper, and sugar and cook another five minutes. Add diced apples and cook another five minutes. Turn off heat and let stand about 10 minutes. Dash lime juice in before serving.

Christmas Wreath Cookies

We made these every year when I was a child. As I was thinking of Holiday crafts to make with my girls, I remembered these.
When I took my first bite, it was such a sweet nostalgic taste. These are easy and fun to make but very sticky!

Christmas Wreath Cookies
Ingredients:

• 4 c. miniature marshmallows, or 1 10 oz bag regular
• 3 Tbsp butter
• 4 c. corn flakes
• Green food coloring
• Red hots sprinkles

Cooking Directions
Melt butter and marshmallows in saucepan, stirring consistently. Stir in green food coloring to desired green. Stir in cornflakes until mixed well.

On wax paper, using two spoons, drop balls of cereals mix and allow to cool just a bit. With slightly buttered fingers, poke a hole in the ball and spread to look like a wreath. This part can be tricky if it's too sticky. Add red hots and allow to cool.

Chicken Tortilla Soup

This soup is awesome! Definitely a favorite staple in our house.
The best part is that it is so easy!

Chicken Tortilla Soup
Ingredients:

• 2-3 Chicken breasts
• 2 can diced tomatoes, can substitute with 1 can Ro-Tel if you like spice
• 1 can diced green chilies
• 1 Tbsp butter
• 1 clove garlic, diced
  
• 1 c. salsa
• 2 c. corn, frozen white tastes awesome in this
• 1-2 Tbsp cumin
• 5 c. chicken broth
• Juice of 1 lime, plus more at the end
• Salt and Pepper to taste
• 1 Handful cilantro
  

Cooking Directions:
Put butter and garlic in and allow butter to melt to slightly saute garlic. Add the rest of the ingredients and cook on low for four hours.

Top with:

• Cubed cheese
• Extra cilantro
• Lime
• Tortilla chips
• Sour cream
  

Red Pepper Pasta

I returned home from an EPIC family vacation two days ago. My entire family went to a Lake house and we had a blast! One of the best parts about it was bad to no cell phone coverage and internet service. Love being off the grid. I liked it so much that I pretended I wasn't home for just one more day.

Alas, here I am and I needed something to warm my heart so how about some great tasting pasta. This dish will always cheer me up. I know you'll enjoy it too.

Red Pepper Pasta

Ingredients:

• Pasta- any variety
• 1 (12 oz) jar Roasted Red Peppers, well drained
• 4 oz cream cheese
• 3/4 c. fresh basil leaves
• 1/4 c. parmesan cheese
• 1 bag frozen broccoli florets
• 1/4 c. milk
• Salt and pepper to taste
• 1/2 tsp garlic salt
• Optional: cooked chicken, cut in strips

Cooking Directions

Cook pasta and set aside. Combine peppers, cream cheese, milk, basil, garlic salt and parmesan cheese in blender. Blend well and pour into pan. Add broccoli (and chicken), salt and pepper, and heat through.

Green Chilies & Cheese Burritos

I know bean burritos aren't very original.
Here's how I like to "dress up" a very basic meal.

Green Chilies & Cheese Burritos (serves 5-6)
Ingredients:

• 2 cans Refried beans
• 1/2 onion, chopped
  
• 1 7 oz can diced green chilies
• 1 c. cheddar cheese, shredded
• White corn
• 2 tomatoes, chopped
• cilantro, chopped
• cumin
• 1/4 - 1/2 c. milk
• Sour cream
  
• Tortillas
  

Cooking Directions:
In sauce pan, saute the onion in a small amount of butter about 1 minute. Add refried beans, milk, diced chilies and dash cumin. Cook until heated through, add cheese and stir until melted.

Layer beans, corn, tomato, sour cream and cilantro in tortilla. Wrap and enjoy.

Veggie Baked Ziti

My sister-in-law served this dish to us a while ago and I finally got a hold of the recipe, we've made it twice already this month. A great way to get the kiddos eating veggies, tastes great, and so easy. You can add any vegetables but I really like it like this:

Veggie Baked Ziti
Ingredients:

• 1 lb ziti, cooked
  
• 2 medium zucchini, can substitute or add 1 yellow squash
  
• 3 c. chopped spinach, or more
  
• 1 small onion
• 2-3 cloves garlic
• 16 oz cottage cheese
• 3 c. mozzarella cheese, shredded
• 1 jar marinara sauce
• Basil, 1 tsp dried, 1/2 c. fresh, chopped
• Salt and Pepper taste
• Olive oil
  

Cooking Directions:
Saute onion and garlic in 1 tsp olive oil. Add zucchini. Cook until tender. Add spinach and cook another minute. Add marinara sauce, cottage cheese, ziti, basil, salt and pepper, and half the mozzarella. Stir and pour into a 9 x 13 dish. Sprinkle the remaining mozzarella on top. Bake at 425 for 10 min or until cheese is melted.

Baked Burritos- Enchilada style

Baked Burritos (makes about 8)

Ingredients:

• 2c. cooked chicken, shredded
• 1 can pinto or black beans, drained and rinsed
• 1 small can sliced black olives
• 1 can diced green chilies (4 oz)
• 2 c. cheddar cheese
• 1 3/4 c. salsa
• 1/2 tsp cumin
• 1/2 c. sour cream, plus extra for topping
  
• Salt and Pepper to taste
• Burrito size tortillas
• 1 can Enchilada sauce, I like green on this
• 2 scallions, diced
• Lettuce

Cooking Directions:

Mix chicken, beans, olives, chilies, salsa, sour cream cumin, salt, pepper and 1 c. cheese. Spoon into tortillas and fold like burritos. Place on lightly sprayed sheet, seam side down. Bake at 425 about 15 min. Remove from heat and cover each burrito with enchilada sauce and sprinkle with more cheese and scallions. Bake an additional 5 min. Serve with lettuce, salsa, and sour cream.

*If you like some spice, use 1 can Ro-tel instead of salsa, use hot enchilada sauce, and sprinkle with pepper-jack cheese on top.

Chicken Salad Sandwich

A summer classic worthy of appearance as a quick and tasty meal. We always have corn on the cob (have I mentioned how amazing the white corn is here in NJ?), and watermelon with it.

Chicken Salad Sandwich

Ingredients:

• 3 c. shredded chicken breast,
• 2 c. Red grapes, halved
• 1-2 stalks celery, cut in thin slices
• Cashew halves (optional)
• 1/3 – 2/3 c. Mayo
• Salt & pepper to taste, more salt if not using cashews
  
• Croissants or rolls

Mix ingredients, stuff and eat!

Balsamic Chicken

I first had similar chicken in a salad at a friends house and it was heavenly. I have felt the same way ever since, a very light marinade. We had it with asparagus, berry mix, and caprese salad. So refreshing.

Balsamic Chicken
Ingredients:

• 2 Chicken breasts, pounded
• 1/3-1/2 c. Balsamic vinegar, more or less
  
• 1/4 c. olive oil
• 1/4 tsp garlic salt
• Salt and Pepper to taste

Cooking directions:
Place chicken in baking dish, cover with vinegar, olive oil, and salts and pepper. Bake at 350 for about 20 min, until just barely done.

Black Bean Tostadas

If you are one of those people who looks at a recipe and says there are way too many ingredients and you pass it up. Stop here. This is relatively quick, very tasty and a refreshing Mexican meal. If you choose to make the cilantro-lime rice, it takes a little more preparation. Just cut up all the garlic and cilantro together to save on chopping time.

Black Bean Tostadas
Ingredients

• Tortillas
• 1 can black beans
• 1/2 c. onion, diced
• 2-3 cloves garlic
  
• 1 TB olive oil
• 1 tsp cumin
• 1/3 c. Tomato Sauce
• 1/2 c. cilantro, chopped
• 1 tsp lime juice, or juice of 1/2 lime
• White corn
• Lettuce, shredded
• 1 large tomato, cut
• Cheddar cheese, shredded
• Sour cream
• Salsa
• Cilantro Lime Rice (optional)
  

Cooking Directions
Spray both sides of tortillas with nonstick spray and bake at 350 until crisp, turn over once.

Meanwhile, saute onion, garlic, and cumin in olive oil in sauce pan. Add black beans, tomato sauce, cilantro and lime juice. Stir and cook until heated through.

Layer ingredients on tortilla and enjoy!

Caprese Grilled Sandwich

I don't even need to say much about this sandwich. Just take a look. I'm salivating. I love anything with basil and balsamic vinegar.

Caprese Grilled Sandwich
Ingredients:

• Bread
• Roma Tomatoes, sliced
• Fresh Basil leaves, washed
  
• Mozzarella cheese, sliced
  
• Balsamic vinegar
• Pepper
• Butter
  

Cooking Directions
Butter outsides of the bread. Layer cheese and tomatoes on bread, dash pepper on top. Grill both sides of sandwich. Remove from heat, add basil leaves. Dip into Balsamic vinegar as you eat.

Mexican Layered Salad

Another simple meal that always seems to hit the spot.

Mexican Layered Salad

Ingredients:

• 3/4 to 1 lb Ground Beef
• Romaine lettuce, shredded
• 2 large tomatoes, diced
• 1 can pinto beans, drained and rinsed
  
• 1 c. Scallions, sliced
• Salsa
• Sour cream
• Lime juice
• Taco Seasoning, about 4 Tbsp
• Cilantro
• Tortilla Chips
• Shredded Cheddar Cheese

Cooking Directions:

Spray a skillet with nonstick spray and set over medium heat. Add beef and cook, until no longer pink. Stir in taco seasoning and 1/3 c. water. Bring to boil then simmer. Squeeze a bit of lime juice beef is cooking.

Build your own salad with all the toppings. Use salsa and sour cream as dressing.

Breakfast Sandwich

I know this isn't extremely original or healthy. But it tastes so good and it's nice to mix things up a bit and always makes the kids happy. We dip it in syrup for an added health bonus.

Breakfast Sandwich
Ingredients:

• Bun of choice: English muffins, croissant, bagel
• Meat of choice: bacon, sausage, ham
• Cheese of choice: cheddar, colby jack, etc.
  
• Fried Egg
• Syrup- optional

Cooking Directions:
Cook meat. Fry the egg and melt the cheese on top. Layer in Bun. Dip in syrup!

Pesto Quesadillas

This is a quick and tasty meal. I refer to it one of our weekend meals. We replace with pizza night and the kids are just are satisfied.

Pesto Quesadillas

Ingredients:

• Tortillas (I like them with whole wheat, better texture)
• 3-5 Roma Tomatoes, sliced
• Pesto Sauce
• Mozzarella Cheese, shredded

Cooking Directions:

In large fry pan, cover one tortilla with cheese. Lay an additional tortilla on top and heat to melt cheese. Remove from pan and spread about 1 tablespoon pesto sauce over the top tortilla. Place sliced tomatoes on top and sprinkle with a little more cheese. Place on cookie sheet and broil in oven for 2-5 min, depending on oven, until cheese is melted.

German Pancakes

In my house we called them hootenannies, my husband's family calls them Big Dutch babies. Either way, we all love them. We have them for special occasions and occasionally for every day occasions. The more they rise, the better.

I remember as a child, looking through the oven window watching them rise and waiting until they were puffy enough then screaming, "they're done!"

Corners are the best...I received a tip to do them in a muffin tin, it changes the texture a little but they're still good! I call them Little Dutch babies.

German Pancakes
Ingredients:

• 6 Eggs
• 1 c. milk
• 1 c. flour
• 1/2 tsp salt
• 4-6 Tbsp butter

Cooking Directions:
Put butter in a 9 x 13 class pan and place in the oven while preheating to 375. Throw the eggs, milk, four, and salt in a blender, and mix for a couple minutes. Once butter is melted, pour batter in dish and bake 20 to 25 min, until puffed up and light brown. Good with syrup, fresh fruit, and/or whipped cream.

Tips: butter and more time helps it get more puffy.

Santa Fe [Chicken]

This is a very versatile meal. It's great on rice, in tortillas, as a vegetarian dish or just by itself with tortilla chips -I serve it without the chicken as a chip dip for company sometimes.
It is very simple, tasteful and makes great left overs. If you have cilantro, I would definitely sprinkle it on top. Can't go wrong with cilantro!

Santa Fe Chicken (serves 5-6)

Ingredients:

• 1 can black beans, drained, rinsed
• 1 bag frozen white corn
• 1 can Ro-tel (replace with a little extra salsa if you don’t like spice)
• 1 small can green chilies, mild
• 1/2 c salsa
• 2 chicken breasts, boneless, skinless (can use frozen)
• 1-2 tsp Cumin
• 1/2 8 oz package cream cheese
• Salt and pepper to taste
  *For vegetarian meal, don't add chicken, can add an additional 1/2 can of beans
  

Cooking Directions:

Combine all ingredients except the cream cheese in a crock-pot. Cook on low for 3 to 4 hrs (depending on crock pot). Shred chicken and mix in cream cheese, cook another 10 min, until cheese is melted. Stir and serve.

Serve over rice, in tortillas or w/ tortilla chips.