Pollo Fundido

I went to lunch last Saturday with several friends, Robin, Mom and ShaNiel after attending a women's conference.  We went to lunch at Garcia's and I ordered my typical Pollo Fundido...it is my favorite thing there.  I had been craving it all week and found a recipe online that claimed to taste really good. 

Well Jay and I made it Wednesday night for dinner and it was delicious.  I think it is my favorite thing we have made so far.  It wasn't the exact same as Garcia's...for example the jalapeno cream cheese sauce was thinner, but it really thicken up as it cooked in the oven.  It took both Jay and I working together about 30 minutes to make it (after the chicken was boiled) and then another 15 to cook in the oven.

Ingredients:
2 lbs boneless skinless chicken breasts

1/2 green pepper, finely diced
1/2 large onion, finely diced
15 -20 small flour tortillas (we only used 10)
2 cups shredded monterey jack and cheddar cheese blend, divided

Sauce
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 (4 ounce) can diced jalapenos
1 cup half-and-half
2 garlic cloves

oil, for frying


Directions:

1. Boil chicken in water (or broth) until cooked through.

2. Let cool enough to handle, and then shred. Place in large mixing bowl.

3. Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.

4. Add to chicken in bowl.

5. If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.

6. While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapenos, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.

7. Add half of the sauce mix to the chicken mixture.

8. Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.

9. Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.

10. Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.

11. Remove to paper towels to drain.

12. Preheat oven to 325°F.

13. Place chicken "burritos" in a large glass pan (9x13 is recommended).

14. Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).

15. Sprinkle with remaining cheese.

16. Place in oven for approximately 15 minutes, or until cheese is melted.

Roasted Butter Nut Squash

I just made this last night and I didn't take a picture because I really didn't think I would like it.  It was fabulous!  It had a lot of really unique flavors all mixed together, but I could have eaten the entire thing by myself.  It was so good!  I really don't love squash so I was looking for a way to cook it that I would like.  Honestly, it wasn't a winner with the kids, but it is worth it for the adults!

1 butternut squash
3/4 cup apple cider or juice
3 Tbsp. chopped onion
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
2 tsp. dijon mustard
salt and pepper to taste

1/2 cup cranberry sauce with whole berries
chopped pecans or walnuts (toast in oven first at 350 for a few minutes)

Cut squash in half lenghtwise and coat with oil, salt and pepper.  Roast cut side down at 350 on a cookie sheet for about 45 minutes, just till tender.  Remove from oven and let cool.  While spuash cools, combine all other ingredients except cranberries and nuts in a small saucepan.  Bring to a boil and stir occasionally.  Cook till reduced by about 1/2.  Sauce should be syrupy.  Remove from heat and add cranberry sauce and nuts.  Dice squash in 1 inch cubes and pour the sauce over the squash.  Bake for about 10 to 15 minutes at 350.

Shera's Beef Stew

I am not a huge stew fan, but this I love!  Shera brought it over to me for dinner one night and I loved it so much, that I requested it for our next lunch party.  I hope I didn't burn you out on stew, Shera!
I will have to post a picture next time I make this.  I never remember to photograh my food when I make it.

2 Tbsp. flour
1 tsp salt
1/4 tsp pepper

Combine in a zip lock bag, then add 1 lb. stew meat and shake to combine.  Brown meat in 2 Tbsp. oil then add:

2 cans condensed tomato soup
2 cans water
1/2 tsp minced garlic
1/2 tsp basil
1/2 tsp thyme
3 beef boullion cubes
1/2 chopped medium onion
2 bay leaves

Simmer covered for 1 1/2 hours then add:

5 large potatoes, cubed
3 carrots, chopped

Simmer for 30-45 minutes more.
Remove bay leaves and serve!

Mounds Bars

I have a new favorite dessert about every two weeks. This is my current favorite and oh my goodness, it's good! I wish I could remember where I saw the recipe, it was on one of the many food blogs that I follow. I first saw it while I was dieting and knew that it was going to be the first thing I'd eat when I was done. I'm on a coconut kick lately. Can't get enough of it. Coconut cookies, coconut syrup on crepes (another recipe I need to share-delish) and these Mounds Bars with coconut. Mike isn't a fan of coconut so he's not real fond of my current obsession, but even he liked this recipe. And it's so quick and easy. I've already made it twice. It's definately going into my tried-and-true recipe box as a family favorite.

Mounds Bars

2 cups graham cracker crumbs

1/2 cup butter, melted

1/2 cup sugar

14 oz. sweetened condensed milk

1 cup shredded coconut

1 1/2 cups chocolate chips

3 Tbsp peanut butter

Mix together first three ingredients. Pack in a greased 9x13 pan. Bake at 350 for 10 minutes. Combine sweetened condensed milk and coconut. Spread over cracker mixture. Bake 15 minutes or until golden. Melt chocolate chips and peanut butter and spread over slightly cooled coconut mixture. Cool. Keep refridgerated.

My Favorite Bread Sticks

First, I have to say that I'm not eating carbs for a few weeks so you have no idea how hard it is for me to blog about my most favorite carb-filled dish. But I've been meaning to share this recipe for so long, I can't put it off any longer.

These are sooooo goood. I make them all the time. And some nights when Mike is working this is all I have for dinner (I'd do it when he's home but he doesn't think it's a meal if there isn't a big piece of meat involved). I dip them in pizza sauce and alfredo sauce or melt cheese on them but they're good plain too. I always set a couple aside and sprinkle them with cinnamon-sugar. So yummy! The only down side is that you have to plan in advance cause the whole process takes a while, but they're so worth it. Enjoy!

Bread Sticks

1 1/2 c. warm water
1 Tbls sugar
1 Tbls yeast
1/2 tsp salt
3-4 cups flour (I usually use less, just eye ball it)
1/4 cup butter
3 Tbsp cornmeal
1/2 c. butter
garlic salt
parmesean cheese

Combine water, sugar and yeast. Let stand 10 minutes. Add salt and stir. Add 1 1/2 cups flour and mix well. Slowly add more flour until dough pulls away from side of bowl. Place in greased bowl, cover and rise for 45 minutes or until doubled. Roll onto floured surface into rectangle. Cut into 12 strips. Coat baking sheet with 1/4 c. butter and sprinkle with corn meal. Twist strips and place on baking sheet. Cover and rise for 30 minutes. Bake at 425 for 8-10 minutes. Brush with butter and sprinkle with parmesean cheese and garlic salt (or cinnamon sugar).

Avocado Citrus Salsa

Yum.  I can't think of any other way to describe this other than yum.  It is so good!  I really loooooove avocados and I also love sweet and spicy things so this was perfect for me.  Scott and Justin also enjoyed it, the others are a little more suspicious of the fruit and vegetable combinations.  This was awesome served on carne asada beef tacos.  We also loved as a chip dip.  I thought the website that posted it, http://www.ksl.com/, had a picture so I didn't take one.  I will take one next time I make this which will probably be soon!

Avocado Citrus Salsa

•2 medium oranges, peeled, seeded and chopped (I used a can of mandarin oranges)
•1 large ripe avocado, peeled, seeded and chopped
•¼ cup chopped red onion
•¼ cup snipped cilantro
•2 tablespoons lime juice
•½ teaspoon bottled hot pepper sauce (I used a splash of gren tobasco sauce)
•¼ teaspoon salt

In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups.

Banana Bread {the best ever!}

Banana Cream Bread

(from my neighbor Arin)

1 1/2 C. Vegetable Oil

3 C. Sugar

4 Eggs
6 Mashed Bananas

1 TBSP Vanilla

1 1/2 Tsp Salt
4 C. Flour
1 1/2 Tsp. Baking Soda

1 C. Sour Cream

2 C. Nuts (opt)

Heat Oven to 325
Grease and flour 3 bread pans (I usually halve the recipe and it still makes 2 loaves)
Combine oil, sugar, eggs, sour cream, bananas, vanilla, and salt.
Sift together flour and baking soda.

Mix into wet ingredients

DO NOT OVER MIX!

Divide into loaf pans and sprinkle about 2 Tbsp sugar over batter.

Bake for 60 minutes.

This is the best banana bread ever!  When ever I make it, it doesn't last long at all.  My neighbor Arin (the one who gave me the recipe) brought this over to our family shortly after we moved in to our house.  We ate the whole loaf of bread that night...so of course I had to bug her for the recipe, and I am so glad I did!