Tuesday, February 23, 2010

Sweet and Sour Meatballs

1lb hamburger
2 eggs
1t. worcestershire sauce
1t. salt
1c. oats
1/4c. chopped onions (optional)
1/2c. milk
dash pepper

Combine and form into balls. Place into casserole dish or on cookie sheet with edges. Cover with sauce.

3/4c. vinegar
1c. brown sugar
2t. mustard
1c. BBQ sauce
2t. worcestershire sauce

Bake at 350 degrees for 30 minutes. Serve over rice.

Sunday, February 21, 2010

Spinach and Mushroom Stuffed Chicken Breasts

My friend Sara came over last night, and in an attempt to save some cash in our "going out" allowance, we stayed in, made dinner and watched an inordinate amound of Glee. I got hooked on her chicken recipe, and she got hooked on Glee, so it was good all around! We made this recipe, which from Rachel Rae's 30 minute meals, served it with rice and steamed broccoflower, and it turned out delicious! As usual, I can't just follow a recipe, I have to throw extra things in that I find in the fridge, in this case, we added extra chicken stock and about 1/2 c. whipping cream to make more sauce. Because you can NEVER have too much sauce! Here's the link:

Chicken Cord'on Bleu

This is a little French number that is super easy, but always makes my guests think I'm superwoman. Well, the secret's out now :)

1 Chicken breast per person (I make one and cut in half for the little people in my house)
Plain yogurt
1 roll ritz crackers, crushed
ham (you can buy canadian bacon round, chunks or even left over ham)
swiss cheese (i buy the pre-sliced so I can just grab a square and stick it in)

1. Pound the chicken breasts until they are about 1/4" thick. This isn't absolutely necessary, but it makes rolling the chicken a ton easier.
2. Put some ham and swiss cheese on the chicken breast.
3. Roll the breast wide end to narrow as tight as you can.
4. Use the toothpicks to hold it closed. Sometimes you will use 3 or 4 to make this work. Depends on the shape of the chicken.
5. Dip chicken in yogurt, then roll in crushed ritz crackers (Yes, if you are a bread crumb or soda cracker person, I suppose those would be ok, but I use wheat ritz... just better for you:) )
6. Bake on cookie sheet at 350 degrees for an hour. Check it at 45 minutes. Depending on the thickness of the chicken breasts, it sometimes won't take the full hour.
7. You can serve this with lots of different combinations. ie: green beans and twice baked potatoes, or regular potatoes; rice and broccoli; lemon fettucine.... it is very versatile and very good.
OPTIONAL SAUCE: Mix together a can of cream of chicken with a cup or so of sour cream. Heat it up and drizzle over the chicken. Helps for moisture and completes the dish!

Sunday, February 14, 2010

Salsa Verde Carnitas & El Torito Dressing

Salsa Verde Carnitas
(from Simply Recipes)


  • 3 1/2 pounds pork butt (pork shoulder)
  • 2 cups salsa verde, bottled, canned, or homemade
  • 1 onion, finely chopped
  • 3 cups chicken stock
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 Tbsp fresh chopped oregano (or 1 teas dried)
  • 1/2 cup chopped fresh cilantro
  • Salt
  • 12 to 16 corn tortillas, heated and softened
  • 1 avocado, peeled, seeded, and chopped
  • 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
  • Crema fresca, crema Mexican, or sour cream
  • Chopped cilantro leaves for garnish


1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.

3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.

Serves 6.

El Torito Salad Dressing
  • 1 Tbsp Original Ranch Salad Dressing Mix (Dry Mix)
  • 1 Tbsp Red Wine Vinegar
  • 1/2 c. Low-Fat Buttermilk
  • 1/2 to 2/3 cup Fresh Cilantro (long stems cut off)
  • 2 Tbsp Roasted & Salted Pepitas
  • 1 1/2 to 2 tbsp Finely Grated Parmesan Cheese
  • 1/3 c. Vegetable Oil
  • Salt & Pepper
In blender combine all ingredients except oil. Whip or process until well bended or mixture is green. Slowly add oil through top cover of blender jar while motor is running. Process until dressing is smooth. Add Salt & Pepper to taste. If needed, refrigerate until well chilled. Serve as desired over chilled greens sprinkled with extra Pepitas.

El Torito Salad
  • Romaine Lettuce
  • Tomatoes
  • Avocados
  • Pepitas
  • Queso Fresco
  • Tortilla Strips