Chicken Salad

Chicken salad is a quick, easy, and very satisfying food. Preparation is especially fast when using the canned or home bottled chicken. There are numerous exciting ingredients you can add for variety. If you don’t care for grapes or pineapple in your salad, you can always add some fruit on the side. I like putting the chicken on a croissant. However it is also good on a bed of lettuce, with any kind of bread, or with chips or crackers!

Ingredients
2-3 chicken breasts (you may use 1 pint of canned or home bottled chicken)
1 to 1 1/2 cups mayonnaise (add more or less to taste depending on the moisture content of the chicken)
¼ cup Dijon mustard
½ of a white or red onion, chopped fine
1 bunch green onions, sliced
2 stalks celery, chopped fine
½ cup of chopped toasted pecans, or any nut of your choosing
Salt to taste (I prefer sea salt)
Fresh ground pepper to taste

Optional ingredients:
Sliced olives
Red grape halves
Pineapple tidbits
Grated cheese
Sliced water chestnuts

Directions
Bring 2 quarts of water to a boil. Add Chicken

When water comes to a second boil, cover and remove from heat for about 30 minutes or until pink is gone from the middle.

Shred the chicken and place in a medium size bowl along with all the remaining ingredients. Stir until well combined.

Chill.

~LaRee

Red Tomato Salsa

I have tried dozens of salsa recipes because it is, yes you guessed it, one of our family’s favorite things. This is my original recipe created after much experimentation through the years. My son-in-law, who served a mission for our church in Mexico City, loves it. His approval means a lot as he experienced Mexican dishes for two years. This is a staple at our house. It is so satisfying to have a bottle of salsa in the refrigerator when you want a snack! We know you will love this recipe as much as we do.

Ingredients
2 quarts whole tomatoes
1 medium size can stew tomatoes (if you don’t have these just add more whole tomatoes)
1/2 can chopped jalapenos (more or less to taste)
1 cup cilantro, chopped
1 medium onion, chopped fine
2 bunches green onions, chopped
2- 4oz cans chopped green chilies
Juice of 2-3 medium limes
1 tsp salt (or to taste)

Directions
Place the whole tomatoes, stew tomatoes, and the jalapenos in the blender. Pulse 3 to 4 times.

Place all other ingredients in a large bowl and add the tomatoes and jalapenos. Stir all ingredients together.

Serve with tortilla chips or as garnish over Mexican foods.

~LaRee

Spanish Rice

I love rice! All varieties of rice! But I especially love Spanish rice. For many years I tried different recipes for it, gathering ideas along the way. This recipe primarily came from a good friend of mine years ago, but I have added some ingredients and changed some of the preparation method. My family and friends ABSOLUTELY LOVE this recipe, and whenever I take it anywhere people are crazy about it!

Ingredients
2 cups basmati rice (brown, white or any kind you like)
2 TBS olive oil (or oil of choice)
1- 8oz can tomato sauce (try ½ El Pato sauce or more for a spicier taste)
4 cups chicken broth (may use bullion cubes/powdered broth and water or canned)
Salt to taste (OMIT salt if your broth is already salty. Taste after adding the broth.)
4 garlic cloves, minced (may use bottled minced)
1- 4oz can green chilis
1/2 cup loosely packed cilantro, chopped
1 medium onion, finely chopped
1/8 tsp cumin (optional)

Directions
Rinse rice and drain.

Brown rice, onion and garlic in oil.

Add tomato/ El Pato sauce and cook until thick and pasty.

Add chicken broth, green chili, cilantro, and cumin. Bring to boil, then cover and simmer without popping lid for about 20 minutes (simmer 45 minutes if using brown rice).

When cooked, remove from heat and let set for 10 minutes. ENJOY!

*On the run or don’t care for chunks in your rice? Simply omit the green chili, cilantro and onion!

~LaRee

Refried Beans

I am very fond of Mexican food. When my mother brought me home from the hospital my brother said “she looks like she’s going to grow up to speak Spanish.” He said this because of how dark I was. It may be the reason why we eat Mexican food in our home every week. 

I love refried beans but have never liked the idea of the saturated fat in the refried part. This is why I use real butter and don’t do it the traditional way. Everyone always loves them and asks for the recipe. All of my family loves them too, so it works very well.

Ingredients

4 cups dry beans (you may use all pinto, but I like to use part white and/or pink. It makes a lighter colored refried bean.)

3 quarts water

1-2 whole fresh jalapeno (or canned, bottled, or dried jalapeno)

2 cloves garlic

1 large onion, chopped

½ cup butter

2 teaspoons granulated garlic

Beef bullion to taste (optional)

Salt to taste

Grated cheese (optional)

Directions

Pick over beans. Rinse and soak overnight. (Soaking is optional, but it shortens cooking time.)

If beans have been soaked, drain water and add fresh water. If beans have not been soaked, add the 3 quarts of water.

Add the jalapeno, garlic, and onion. 

Bring to a boil over high heat. Reduce heat to simmer and cover. Cook for approximately 5 hours depending on the altitude and age of the beans. 

When beans are tender, drain most of the juice and reserve for later use. 

Add the butter and mash or blend depending on the consistency desired, adding reserved liquid as needed. When beans are at desired smoothness add garlic, bullion if desired, and salt. 

Option: place beans in a casserole dish and cover with grated cheese. Heat until cheese is melted.

~LaRee

Homemade Stuffed Crust Pizza

I adapted this recipe from a recipe I found at Real Mom Kitchen. She used the recipe for breadtsicks but I decided to use it for pizza. I like the stuffed crust pizza at Pizza Hut so I decided to try and make my own. It turned out really good! My husband doesn't like the stuffed crust from Pizza Hut but he loves this!

Ingredients
1 1/2 cups hot milk
2 TBS sugar
1/2 tsp salt
1 TBS yeast
3 cups flour
Butter, a couple TBS
Mozzarella cheese
Pizza Sauce
Any other toppings you like

Directions
Dissolve sugar and salt in hot milk.

Add 1 cup flour to make a soupy mixture.

When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour (2 cups).

Knead the dough until smooth.

Take about 1/3 of the dough and set aside (you can use it to make a second smaller pizza or whatever you want).

Roll out the other 2/3 of dough into a circle, a little bit bigger than the size of your pizza pan.

Put dough onto pan.

Place cheese in a circle about a 1/2-1 inch from the edge of the crust.  Fold crust over the cheese. Butter the crust lightly.

Let rise for 10 to 15 minutes while preheating the oven to 350 degrees.

Put toppings on your pizza and then bake for about 20 minutes.

~Jenelle

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Delicious recipes just for you!!!