Layered Mexican Chicken Rice Bake

Found this recipe off Picky-Palate.com

We enjoyed it--though I would advise reading the amounts of the ingredients closely.  I made a big boo-boo.  It still turned out good though which is saying something!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

2 Cups shredded chicken breast

1/4 teaspoon Lawry’s Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning--It's only 1/2 teaspoon...not the whole packet!! Oops :)

1/2 Cup prepared Salsa 

1  can corn, drained

1 can red kidney beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.  Stir in cooked rice, reduce heat to low.  Transfer mixed rice to a 9×13 inch baking dish.

2.  Place chicken breast into a medium skillet over medium heat.  Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans, cilantro, chicken and top with cheese.  Bake for 25-30 minutes or until cheese is melted.

Mike's Meal

Our friend Mike likes to create healthy meals. He made this dinner for us and I've tried it a couple times since. It's fun to experiment.

Colored peppers
Tomatoes
Garlic
Onion
Bulgur Wheat
Milk
Alfredo Sauce
Sugar
Butter
Garbanzo Beans
Fresh basil

Cut vegetables up and cook on stove. Add a little bit of butter and sugar. Once it is soft add some milk and a little bit of alfredo sauce. Add fresh basil and garbanzo beans.

Cook bulgar wheat in separate pot.

Poor vegetable combination over bulgur wheat. Blake loves it!

Veggie Burritos #2

Mom made this up when she came to visit when Janie was born. I've made it a few times since. It is so easy, healthy, and tasty.

Soy Sauce
Balsamic Vinegar

Tortillas (whole wheat)

Vegetables:
A few peppers (any color)
Zucchini/squash
Onion

Cut up the vegetables and stir fry them. Pour some soy sauce and balsamic vinegar in. Put the veggies in tortillas and sprinkle cheese on top. Put in the oven (350) until crisp on the outside.

Add anything on top--avocados, tomatoes, sour cream, salsa, whatever you want.

The Best Chocolate Chip Cookie Reipe - Never fails!

So this is the only chocolate chip cookie recipe I have ever used that actually makes fluffly full cookies (meaning not flat). I have made it a bunch of times now and It always works - I have also stirred it with a wooden spoon and done it in my kitchen aid and it turned out the same. Plus they are so yummy.

Ingredients
2 1/2 cups of flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1/2 cup sugar
3/4 cup brown sugar
2 tsp vanilla
1 egg
1/2 bag milk chocolate chips
1/2 bag white chocolate chips - These are what Make the cookies!
(I know its a lot of chocolate chips but I think that is what makes them so full)

Cream the butter and sugars together (Try not to microwave the butter but let it sit out until its soft). Add vanilla and egg. Add dry ingredients and chocolate chips. Bake at 370 for like 8ish minutes. Until right before they turn brown. And then when you pull them out put them right onto a cooling rack.

Those are all my tips to make the best cookies ever. I made some the other day and we ate the entire batch in 2 days.