Smoky BBQ Orange Chicken Sandwiches

Ingredients
1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section
1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered
Directions

Preheat a grill pan or griddle pan over medium high heat.

Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.

Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.

To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken.

Fried Rice

Ingredients

2 3/4 cups water

1 1/2 cups white rice

3 tablespoons vegetable or wok oil, 3 turns of the pan

2 eggs, beaten

2 cloves garlic, chopped

2 inches fresh ginger, minced or grated

1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls

1 small red bell pepper, diced

4 scallions, thinly sliced on an angle

1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce  Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Directions

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve

Mexican Lasagna

This is very good!  I accidentally used HOT enchilada sauce...so it made it waaay too spicy for my taste but it'd be very, very good if I had used regular.  So unless you love HOT make sure to use mild! :)  Also it makes a TON...like enough to feed 20 people.  So I cut everything in half and cooked it in a 13x9 pan!

Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste
Butter

Preparation Instructions

Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.

Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.

Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer. Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.

Enjoy!

Cheesy Mac

This one if Paula Deen's and it's SOOOOOOO GOOOOOD!

You will need:

4 cups cooked elbow macaroni, drained

2 cups grated cheddar cheese

3 eggs, beaten

1/2 cup sour cream

4 tablespoons butter, cut into pieces

1/2 teaspoon salt

1 cup milk

Directions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired

15 Bean Soup

I L-O-V-E this soup...it's been probably 10-12 years since I had it...I've never made it before today and I guess the last time I ate it I was living at home.  With the upcoming Winter Storm I thought it'd be a warm, comforting meal to have.

You need:
1 package of 15 Bean Soup Mix (found in dry beans section)...they have regular or cajun
1 pound of Ham or Smoked Sausage (I used sausage)
1 cup onion, chopped
1 15 oz can diced tomatoes
1 tsp chili powder
juice of 1 lemon
1-2 cloves garlic, minced

The night before, cover your beans and let them sit overnight (remove the flavor packet).  Once the beans have soaked for at least 8 hours, drain and return to pot.  Cover with 2 quarts water and meat (I went ahead and sliced up the sausage and browned it on both sides). Bring to a  boil.  Reduce heat and let simmer for 2 and a half hours.  After simmering add tomatoes, onion, chili powder, lemon juice, and garlic cloves. Simmer for an additional 30 minutes.  A few minutes before serving add the ham flavor packet and salt and pepper to taste.  This is amazing with cornbread!  Nothing better on a cold, snowy day!

Jalapeno Cheese Squares

You have to try these...

4 cups Shredded Cheddar Cheese

4 eggs (beaten)

4 Jalapeno Peppers (seeded and chopped)

Combine all ingredients...Spread mixture in 8 inch square pan.  Bake at 350 for 30 minutes.  Cut into squares to serve.

Sausage Balls

Christmas Morning Favorite...

10 oz Shredded Cheddar Cheese
1 pound hot bulk sausage
2 and half cups Bisquick

Mix all together...you probably will have to use your hands.  Roll into balls and place on cookie sheet.  Bake at 375 for 18-20 minutes.

Chicken Spaghetti

This is an easy Crockpot Chicken Spaghetti...

1/2 tube Velveeta

1 pound chicken breast (cooked and diced)

1 can Rotel

1 can Cream of Mushroom

1 can Cream of Chicken

cooked spaghetti

Mix ingredients and place in crockpot...seriously that easy.  I always top mine with Ritz crackers!

wassail

One of my fondest memories of Christmas or New Years is going to my grandma's house and having Wassail.  It is AMAZING!

2 quarts apple cider

1 cup packed brown sugar

4 cinnamon sticks

24 whole cloves

1/2 container orange juice concentrate

2 cups pineapple juice

orange slices

In a crockpot combine apple cider, brown sugar, pineapple juice, and oj concentrate.  In a cheesecloth place the cloves and cinnamon sticks.  This just makes it easier to get them out later.  You can just float them if desired!  Cut up an orange and float on top.  Let get super hot and then enjoy!!!!

Chex Mix

I thought I'd give this one a whirl...it's a sweet chex mix and SUPER easy.

3 cups any flavor Chex Mix (i used rice)
3 cups pretzles
1 cup peanuts (or mixed nuts)
3 TB butter
1/4 c honey
2 TB sesame seeds

Preheat oven to 275.  Mix cereal, pretzles, and nuts in a large pan.  Melt the butter and combine with the honey and sesame seeds.  Pour over the mix.  Bake for about 45 minutes stirring occasionally.  Spread on waxed paper to cool.