FRESH CAJUN PASTA by six sisters

**haven't tried

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MAIN DISH

Serves: 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

INGREDIENTS:

• 1 pound vermicelli pasta
• 2 Tablespoons olive oil
• 1 teaspoon minced garlic
• 10 roma tomatoes (chopped)
• salt, to taste
• 1 Tablespoon chopped parsley
• 1 Tablespoon Cajun seasoning
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Mozzarella cheese

DIRECTIONS:

1. Bring a large pot of water to a boil.
2. Add pasta and boil for 8-10 minutes.
3. While the pasta is boiling, heat olive oil and garlic in a large sauce pan. Once it has started to brown, add the chopped tomatoes.
4. Simmer for about 10 minutes, and then mash your tomatoes with a fork.
5. Add salt, parsley, and Cajun seasoning and simmer for about 5 more minutes.
6. Remove from heat and serve over pasta.
7. Top with Parmesan and Mozzarella cheese.

Lucky Charm Bars by six sisters

* haven't tried

SMALLER FAMILY – LUCKY CEREAL BARS

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DESSERT

Serves: 6

Prep Time: 35 Minutes

Cook Time: 5 Minutes

INGREDIENTS:

• 3/4 (10 ounce) package mini marshmallows
• 1/3 cup butter
• 4 1/2 cups Lucky Charms Cereal (11.5 ounce package)

DIRECTIONS:

1. Spray an 8 x 8 inch baking dish with non stick cooking spray.
2. Measure out the Lucky Charms and place in a big bowl.
3. Melt the butter in a large pot or saucepan over medium/low heat.
4. Add the marshmallows and stir until all are completely melted.
5. Gently fold in the cereal until it is completely coated with marshmallow.
6. Using a rubber spatula or your fingers, press gently into the prepared pan. Spray your fingertips with non stick cooking spray and it will be easier to spread around.
7. We like to reserve a few of the cereal marshmallows for the top of the bars.
8. Let set up for about 30 minutes. Slice and serve.

Chipotle Guacamole Recipe

https://petersfoodadventures.com/2017/01/20/easy-guacamole-recipe/
*** haven't tried

My favorite easy Guacamole recipe, so quick to make with authentic flavours like Tabasco Chipotle, Cilantro and Lime Juice. Perfect for Super Bowl, or just with Nachos, Tacos or as a dip for Corn Chips - Easy Chipotle Guacamole Recipe
 Course Condiment
 Cuisine Mexican
 Author PetersFoodAdventures
Ingredients
2 ripe avocados
2 tablespoons sour cream
½ garlic clove minced
½ teaspoon salt
1 tablespoon fresh lime juice
handful chopped cilantro
Tabasco Chipotle Sauce
Instructions
In a bowl, mash the avocado with a fork until smooth. Add the sour cream to assist the mashing.
Add the minced garlic, salt, lime juice cilantro and mix together.
Start with ½ teaspoon of Tabasco Chipotle Sauce, mix, taste, and repeat if necessary for more Chipotle flavour. Season with salt and pepper to taste. Serve with corn chips or add to your favourite Mexican meal.

RO*TEL® FAMOUS QUESO DIP

DIRECTIONS
STEP ONE
Combine undrained tomatoes and Velveeta in medium saucepan.

STEP TWO
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.

STEP THREE
Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

TIPS
To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads.

For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.

 

Instant Pot Spanish Rice

https://cookingwithcurls.com/2017/07/25/instant-pot-spanish-rice/



Once you try this Instant Pot Spanish Rice, you will never make it on the stove again!
4.34 from 9 votes
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Course: Side Dish Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 6
Ingredients

3 Tablespoons olive oil
1 cup chopped yellow onion
2 cups long grain rice (or extra long)
2 cloves fresh garlic, minced
3/4 cup crushed tomatoes
2 1/2 cups chicken stock
1/2 teaspoon cumin
1/2 teaspoon chili powder (optional)
1/8 cup chopped cilantro
Instructions
Plug in your Instant Pot and push the Saute button. Once the pan is hot, add the oil. Swirl it around the bottom of the liner and add the diced onions.
Saute the onions, stirring frequently, until softened, about 4 minutes.
Add the rice and saute until they begin to turn a golden color, about 2 minutes. Continue stirring to make sure they do not burn. Add the garlic, stir and cook for one minute.
Add the chicken stock, crushed tomatoes, cumin, and chili powder. Stir together, scraping the bottom to make sure nothing is sticking. Press the Cancel button.
Place the lid on your Instant Pot and twist to lock. Check to make sure the “knob” is in the Sealing position. Press the Manual button and adjust the time to 8 minutes.
When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes. Carefully twist the knob to release the remaining pressure and remove the lid.

Stir/fluff the rice. Stir in the cilantro, season with salt and pepper if needed, and serve with your favorite main dish

Pasta w/chicken, broccoli, & sun-dried tomatoes - america's test kitchen

**** ok every now and then





4 Tbsp unsalted butter
1 # boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4 inch slices
1 small onion, chopped fine (about 2/3 cup)
table salt
6 medium cloves garlic, minced (about 2 tbsp)
1/4 tsp red pepper flakes
2 tsp chopped fresh thyme
2 tsp flour
1 cup dry white wine
2 cups chicken broth
1 bunch broccoli (about 1.5#) florets (about 6 cups)
1/2 # penne pasta, ziti, cavatappi or campanelle
2 oz grated Asiago cheese (1 cup), plus extra for serving (I just use fresh parmesan cuz I have it from costco)
1 jar oil-packed sun-dried tomatoes (7-8.5 oz), rinsed, patted dry and cut into 1/4 inch strips
1 Tbsp minced fresh parsley
pepper

1.  Bring 4 qt water to rolling boil, covered, in stockpot

2. Meanwhile, heat 1 tbsp butter in 12 inch nonstick skillet over high heat until just beginning to brown, about 1 minute.  Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but no all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer.  Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tbsp butter; add onion and 1/4 tsp salt and cook, stirring occasionally, until browned about edges, 2-3 minutes.  Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds.  Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

4.  While sauce simmers, add 1 tbsp salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes.  Using slotted spoon, transfer broccoli to large paper towel-lined plate.  Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5.  Stir remaining 2 tbsp butter, asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook u ntil chicken is hot and cooked through, about 1 minute.  Off heat, season to taste with pepper.  Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency.  Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

PORK VERDE ENCHILADAS

*** tRENT AND ASHLEY - YOU CAN MAKE THIS MEAT AND THEN USE ON A SALAD OR IN TACOS (OR EVEN AS A SANDWICH) THROUGHOUT THE WEEK.

INGREDIENTS

Slow Cooker Size:

• 6-quart

For Pork

• 3.5 lbs. boneless pork shoulder
• cooking oil
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. onion powder
• 1 tsp. oregano
• 1 tsp. chili powder
• ¼ tsp. liquid hickory smoke (I didn't use)
• ½ cup water
• ½ cup beef broth or water (I think I used beef broth)
• 1 tbsp. minced garlic

For Enchiladas

• about 16 yellow corn tortillas
• cooking oil
• 1 (28-oz.) can green enchilada sauce (I used Macayo brand in the can.  I've used Las Palmas brand before and it's good too)
• ⅛ cup chopped cilantro
• 1.5 lb. shredded Monterey Jack cheese

INSTRUCTIONS

1. I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10 hours to cook and the enchiladas take some preparation and time in the oven.

For the Slow Cooker Pork:

1. In a large skillet set to medium-high heat add the oil. When the pan and oil are hot brown the pork roast on all sides. Place in to the slow cooker. Add remaining ingredients over the pork roast.
2. Cover and cook on LOW for 10 hours.
3. Shred the meat with 2 forks, set aside.

For the enchiladas:

1. Set a skillet over medium-high heat. Add about an inch of oil. Cook each corn tortillas for about 2 seconds on each side, place them onto paper towels to drain the oil. This light cooking of the tortillas it gives them a bite and makes them easy to work with when rolling the enchiladas. 
2.  Get everything else that is needed to make the enchiladas ready. Mix the enchilada sauce and cilantro together in a small bowl.
3. Preheat the oven to 350 degrees.
4. I use 2 large casserole dishes for this recipe. Spread a small amount of enchilada sauce in the bottom of the casserole dishes. Lay a cooked tortilla down in the sauce in the casserole dish, add about a ¼ cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down. Repeat this until all the meat is gone. Add a touch of enchilada sauce to the top of the enchiladas, add about a cup and half of cheese to the top of each casserole dish. Cover with foil.
5. Bake for 35 minutes covered and then 20 minutes uncovered. If you like browned cheese on top (like mine), set the oven to broil and cook for about 5 minutes until the cheese is browned.
6. Whew! You're done.
7. Serve and enjoy!