Chili Pork

I was really hesitant to make this recipe... pork scares me. I dont know why. Any how it turned out really good. The original recipe requires you to cook it in the oven at 200 degrees for 2 hours, instead i cooked mine in the Crock Pot for 4 hours on low. Either way works well I imagine.

Ingredients
2 Tbs chili Powder
1 tsp Salt
2 tsp cumin
2 Tbs cilantro chopped
Black Pepper to taste
2 lbs pork tenderloin, cubed

Combine all ingredients and marinade over night, or at least a few hours. Place in slow cooker, cook on low 3-4 hours. Serve immediately.

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Tips:
I served this with my guacamole and cilantro lime rice.... and it was SOO good check out the links!!!

Original Recipe: Sara Burgess

Easy Guacamole

This is a simple recipe, made even better by a few tips and tricks I learned this week. It is delicious on EVERYTHING.
Ingredients

2 avocados
1 small onion finely chopped
1 tomato chopped
Juice of 1 lime
2-3 Tbs Cilantro Chopped
dash of Olive Oil
1 tsp white vinegar
1-2 Tbs sour cream (depending how creamy you want it)

Peel avocados and remove pit, smash it up. Add lime juice next to prevent avocados from browning. Add other ingredients and mix.

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Original Recipe: All Recipes

BBQ Pasta

This is a really different dish. It is not one of my favorite, but it was fun to make. If you love BBQ sauce you will likely love, and my two year old went NUTS over it. It is fast to make, from start to finish was about 25 minutes.Ingredients

1 Tbs olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
salt to tase
12 ounces penne pasta
2/3 cup BBQ sauce
1/3 cup sour cream
1 cup shredded cheese

In a LARGE skillet (or pot if you don't have a really big skillet.) heat the olive oil over medium heat. Add the chicken and onions and saute until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes until the pasta is tender and most of the moisture absorbed. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through. Garnish with additional tomato, green onions and shredded cheese.

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Original Recipe: Kitchen Cafe

Cilantro Lime Rice

This is one of the world's easiest recipes and its one of my favorites. This goes along with a lot of dishes and is a breeze to make.Ingredients
3 cups cooked rice (I totally skimp out and use minute rice)
2-3 Tbs cilantro finely chopped
Zest and juice of 2

Combine and Serve

Tip:
ok so my husband gives me crap that a normal person will think the lime is to strong, I like a lot of lime so for me its perfect, but if you are a normal person..... start with one lime and test it.

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Black Bean Enchiladas

We tried these for Sunday Dinner. It was a nice change up from my chicken enchiladas and all three boys enjoyed them. In fact i think they are already all gone!!!

Ingredients
1 Tbs Oil
1 Lrg Onion
1 (7oz) can green chilies
1 Tbs minced Garlic
1 (20 oz) can Black beans Drained and Rinsed
12- 6 inch corn or flour tortillas
5 cups shredded Monterrey or cheddar cheese
1 (16 oz) Can enchilada sauce (I prefer green, but any works well)
Your favorite chunky salsa (but click on this link and use my homemade salsa because it is THE BEST!!!!)

In a large skillet saute onion, chilies, and garlic in oil until onion is translucent. Remove from heat and add black beans. Pour half the can of enchilada sauce in a 13X9 inch baking pan. Spoon bean mixture into toritillas, sprinkle with 2-3 Tbs. of cheese, roll and place seam down in baking pan. Pour Enchilada Sauce over the top and sprinkle with remaining cheese. Cook at 350 degrees for 30 Min. top with salsa.

Tip
OK this is an IMPORTANT one. If you go with the corn toritillas you are going to want to cook them in hot oil for a couple seconds on each side. If you don't they are going to break in half and crumble when you roll them, also they will be hard and chewy after you bake them. If you use flour it dont worry about this little memo.

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Sour Cream Banana Bread

We have been on a real banana bread kick as of late, and this is so the best recipe that exists. We made two loaves and they were both gone within hours. Yes my diet is going well hahaha!!!

Ingredients
1 cube butter
1 1/3 cup sugar
2 eggs
1 tsp vanilla
3 ripe bananas
1 cup sour cream
2 cup flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt


mix all together. put in 2 bread pans (spray with pam). 350 for appx 40 minutes, you want golden brown tops.

Tips:
David loves chocolate chips in his banana bread, I dont. But if you are a chocolate fan, heres what ya do. After the last step of pouring banana bread into to loaf pans, sprinkle the chocolate chips on top and spoon them around. Don't push them down to far, and dont completely mix with dough they will sink to the bottom and burn!!!

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Original Recipe: Melissa Stout

Italian Chicken and Fruit Salad

My friend introduced me to this delicious salad that is not really a recipe, but just a plain brilliant idea. I love it, and that is saying a lot for a person who NEVER eats salad. Thanks Brittany!

Ingredients

Chicken
2-3 Chicken Breasts
Non-fat Italian Dressing

Marinate raw chicken in Italian dressing for at least a couple hours. Cut into bite sized pieces, grill in skillet.

Salad
1 package or your Fave leafy greens
1/2 cup sliced strawberries
1 pear peeled and sliced
1/2 cup grapes cut in half
1/4 chopped almonds
1/4 cup shredded swiss cheese
1/4 cup raspberry vinaigrette dressing

Toss salad and chicken! Enjoy!!

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Original Recipe: Brittany Jones

Best Ever Salsa

I love love love this recipe, my sister in law introduced it to me when i was pregnant with Makray.... and I basically live off it my entire pregnancies. Yes you can make awesome salsa from canned tomatoes.

Ingredients
2 lrg cans petite diced tomatoes
1 lrg onion chopped
1 lrg bunch of green onions chopped
1 bunch of cilantro finely chopped
2-3 jalapenos seeds removed and finely chopped
2 tsps cumin
2 tsps chili powder
1 tsp black pepper
2 Tbs garlic Salt
1 tsp minced garlic
2-4 Tbs lemon Juice

Mix it all up and serve!!!

Tips:
I LOVE lemon if you dont go easy on it, my version is really lemony.
Use just one jalapeno and your kids will love it without so much heat

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Original Recipe: Michelle Kennedy

Poppyseed Cake with Orange Glaze

This is a recipe from my sister in law, that has quickly become a Kennedy Favorite. It is simple and easy and sure to ruin any diet. Enjoy!!!


Ingredients

Cake
1 box yellow cake mix
3 Tbs flour
1 Cup water
4 eggs
1/2 Cup oil
2 Tbs almond extract
1 Tbs poppy seeds
1 lrg package dry vanilla pudding

Glaze
1 1/2 Cups powdered sugar
2 Tbs melted butter
2 tsp vanilla
2 tsp almond extract
1/2 cup orange juice concentrate

Mix all ingredients together; pour into greased Bundt cake pan and bake at 350 for 30-40 minutes. Cake should be golden on top, knife comes out clean. How easy was that.

Let cake cool 15 minutes then flip out onto plate. Beat all ingredients for glaze together, and pour over cake!!!

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Original Recipe: Michelle Kennedy

Best Sugar Cookies

Thanks Tanelle for requesting this recipe. I don't know how long it has been since I have made them, well before Emmett was born. This recipe is truly the best, no questions asked. For those who love sugar cookies, you will be impressed, for those who dont love sugar cookies..... you will now!!!
Ingredients
1 Cup shortening
2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
1 cup sour cream
4 cups flour

Beat shortening and sugar until fluffy. Add eggs, vanilla, baking powder, baking soda, salt, and sour cream. Mix until well blended and creamy. Add the flour slowly, you may need extra, you want your dough to be firm and not sticky. I usually know it is good when all the dough is all clumped around the beater and has picked up most of the dough around the edges. Take it out of the bowl and knead it 1-2 minutes, adding extra flour to where it is sticky. Spread a layer of flour on your counter top, roll it out (about a 1/4 inch thick), cookie cut away. Bake at 350 for 6-9 minutes, until just barely golden on the edges. Let cool 5 minutes and remove from sheet.

Tip:
*Once again this freezes well, it makes a TON of cookies so I will often freeze half.
*Don't let dough get to warm, if it is really soft and sticky put it in the fridge to cool a couple minutes before rolling it out.

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Cheese Baked Manicotti

This was such an awesome recipe. I have been putting it off because, well it looks and sounds difficult. This sauce is homemade, i am naturally an all ragu girl, but this sauce was easy and well worth it. I also was nervous about the no boil noodles, i have never used them but they were delicious. Honestly if you are craving a quick trip to Olive Garden, just make this dish, its delicious.


Ingredients

Tomato Sauce
1 (28oz) can diced tomatoes
1 (28oz) can crushed tomatoes
2 Tbs olive oil
4 cloves minced garlic
1 tsp red pepper flakes
1/2 tsp salt
2 tsp dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
2 cups Parmesan cheese (I used shredded because thats what i had but grated is great too)
2 cups shredded mozzarella cheese
2 eggs , lightly beaten
1/2 tsp salt and pepper each
2 Tbs chopped fresh parsley
1 tsp dried basil
16 no-boil lasagna noodles (I had never heard of these, but my recipe suggested Barrilla Brand they were awesome and so easy. Find them with the rest of the noodles in the pasta aisle)

Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

While sauce is simmering pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak about 5 minutes, you want them to be soft, but not squishy. Remove noodles from water and place in single layer on kitchen towels or paper towels (they will stick like mad to your countertops) I didnt have any problems with mine sticking to each other, when they were a little stubborn i would slide a sharp knife between them and they would separate easily. Discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a large spoon, spread about 1/3 cup cheese mixture evenly onto bottom three-quarters of each noodle. Roll into tube shape short end to short end, gently push the seam together and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake at 375, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake and additional 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

Tips:
Like with a lot of my dishes this freezes like a dream. It also is good to sit in the fridge for a day or two before you bake it. I made this saturday night then popped it in the oven after church. Just follow the steps up to baking cover with foil, refridgerate, and leave baking for tomorrow.

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Original Recipe: My Kitchen Cafe

Basil Chicken in Coconut Curry Sauce

Dont let the ingredients intimidate you. This is really an easy easy recipe. I was kind of nervous about it since it is not something i would normally make, but it was so delicious and whips right up in 15 minutes. Keep in mind you will need the chicken to marinate for a couple hours.


Ingredients
2-3 Chicken Breasts
2 tsps curry powder
1/2 tsp salt and pepper (each)
1/4 tsp chili powder
1 red onion
2 jalapenos finely chopped and seeded
6 cloves garlic
1 Tbs dried Basil
1 Tbs olive oil
1 (14oz) can coconut milk
1 Tbs Cornstarch
1/2 Tsp powdered ginger
3-4 cups cooked minute rice

Cut chicken into 1-inch pieces. In a bowl mix curry, salt and pepper, and chili powder. Toss with chicken, cover and chill for 2 hours.
In a large skillet stir onion, basil, garlic, and jalapenos, in hot oil. Cook over medium heat 3-4 minutes until onions are translucent. Add chicken mixture and cook until no longer pink.
In a seperate bowl add coconut milk and cornstarch. Whisk until well combined and slowly add to chicken, whisking constantly. Cook until slightly thickened and bubbly. Stir in ginger. Serve over rice!!!!

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Original Recipe: Katherine Posts