Recipe : Mexican Chicken Alfredo

Adapted from Taste of Home, August/September issue

This is one of those "make it once, serve it twice" recipes.  If you want that version of the recipe, click above.  Below is for one 8x8" recipe.

1/2 box (16 oz) box or gemilli or spiral pasta
1 lbs boneless skinless chicken breast, cubed and cooked
1/2 medium onion, chopped or 1 tbsp dried onion flakes
1/8 tsp salt
1/8 tsp pepper
1 tbsp oil
1 jar Alfredo sauce (I use Ragu's Light Alfredo)
1/2 c shredded cheddar cheese (or Taco or Mexican blend)
1/2 c salsa
1/8 c milk
1 tsp taco seasoning

Cook pasta according to directions, drain and set aside.

In a mixing bowl, combine chicken, onion, salt and pepper.  Add Alfredo sauce, salsa, milk and taco seasoning and stir to coat.  Add cooked pasta and stir to coat.  Add cheese and stir to combine.

Spray an 8x8" baking dish with non-stick spray.  Pour in chicken and pasta mixture.  

Bake covered at 350 degrees for 30 - 35 minutes.  

Notes:
*I served topped with extra cheese.

Recipe : Beermosas

Another 'souvenir' from Hawaii...a wonderful breakfast drink called a Beermosa!

Completely simple.

You will need:

2 pint glasses
1 bottle Blue Moon beer
Orange juice

Pour beer equally into the two glasses.  Top with orange juice,  Enjoy!!

Recipe : Kalua Pork

We just got back from Hawaii last week and I am already craving Kalua Pork!  Super simple recipe that I found a bajillion versions of all over the internet so I decided to go with a majority rule to start with this recipe.  YUM!

You will need:

One 5 - 6 lb pork butt
2 tbsp liquid smoke 
2 tbsp smoked sea salt (like Maldon)
One 6 qt crockpot

Stab the pork butt all over with the tip of a knife.  Rub one 1/2 of the smoked salt over the top of the pork butt then flip over and repeat.  Place into the crockpot.  Slowly pour the liquid smoke over the top*.  Cover and look on low for 20 hours. 

 Remove from crockpot and fork shred**.  

Return to cooking liquid until ready to serve.

Option - if you would like to have Kalua pork and cabbage, after you return the shredded pork to the cooking liquid, get out a saute pan.

You will need:


Cabbage, rough chopped, 1 cup per serving
Olive Oil
Smoked sea salt to taste

Heat some olive oil in a saute pan.  Add the cabbage and toss with hot oil, continuing to toss until cooked to preference.  I like it a little crunchy, so I don't cook it for a long time.

Serve over rice or pineapple rice, if you wish!

Notes:

* I used hickory for a bolder taste, but you can use mesquite for a milder taste.
**I started cooking this at 9:00 Wednesday night and didn't not shred until 6:00 p.m. the next day.  You could shred this in the morning and let it soak up even more liquid!

Travel Tip : Packing Snacks

I don't know about you, but I have low blood sugar, so need to eat something every few hours or I get sick feeling, woozy and sometimes barfy.  If I am traveling, I am already nervous so feeling extra barfy is no fun way to fly, especially in such close quarters with someone who insists upon bringing the most revolting smelling food one can find in a styrofoam to-go container.  

So, I bring along some kind of snacks to tide me and Jeff over, saving us from airport prices, a case of the shakes or in the mornings on our trips when we sleep in past breakfast time and need a little something to tide us over until lunch.

I pack mine in a sealed container (Tupperware, Ziploc container, etc.).  This time I am using some handy freebie containers compliments of Hillshire Farms deli meats.  They keep your snacks from being crumbles while you are traveling and they double as a safe container for breakables (for me, that is usually sea shells) on the way home.  

If you are lucky enough to have room in your quart-sized zippered bag for carry-on, I like this tip for keeping cool foods cool for longer.  I like to take some cut up cheese (protein is good for nausea) and grapes in a thin cooler bag that tucks into my carry-on.  If I have room in my quart-sized bag, I can place a juice box (make sure it's less than 3 oz) that I have frozen overnight in my bag, just long enough to get me through TSA.  I wrap the juice box in a paper towel, to keep the condensation off of my other items.  Right after TSA, remove your juice box from your carry-on bag and put it back in your cooler.  The frozen juice will keep your cool items cool for a while until it thaws completely.  Then you'll have something to drink too!

Recipe : Crazy Glazy Roast Pork Tenderloin

Sometimes, the Hungry Girl makes some stuff that even Jeff will eat without a lip-curl.  Even though he doesn't like fruit on meat, he liked this one.  

For one 1 lb. raw pork tenderloin, you will need:

Marinade ingredients:

2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger

Glaze ingredients:

1/4 cup jellied cranberry sauce*
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar

In a resealable bag, mix together marinade ingredients.  Add pork and remove as much air as possible before sealing bag.  Gently knead marinade into meat through the bag.  Refrigerate one hour**.

Preheat oven to 425 degrees.  

In a medium microwave safe bowl, combine glaze ingredients.  Whisk well and set aside.  

Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.

Place skillet in the oven and bake for 10 minutes.

Spoon 1/3rd of the glaze (about 1/4 cup) over the meat. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes***.

Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.

Slice pork and serve with remaining glaze, about 2 tbsp. per serving. YUM!

MAKES 4 SERVINGS

Notes:
*I used whole berry cranberry sauce.
**I got a 2 lb pork loin and cut it in 1/2.  I made 2 batches of marinade.  I followed the first step and then frozen one of the halves.  
***It took the full 10 minutes of cooking time for me.

Recipe : Buffalo Chicken Dip

Loosely based on this recipe.

In a microwave safe bowl, add the following:

2 - 8 oz blocks of cream cheese, softened and cut into 1" blocks

1 c Frank's Red Hot Sauce

1 c blue cheese salad dressing (I use Marzetti's)

1 c crumbled blue cheese

2 chicken breasts, cooked and shredded*

Heat 1 minute at a time until all ingredients are melted and easily stirred together.

Pour into a medium crockpot and keep on warm.  Serve on sliced baguettes.

Notes:

*I cut corners and use a rotissiere chicken. 

**You can also put all of the ingredients into a medium crockpot, then heat on HIGH for one hour.  Ingredients should then all be ready to combine.  Lower to WARM to serve.

***This recipe will fit into a Little Dipper sized crockpot.

YUM!

Recipe : Toffee Cookies

My Grandma Kriebs' recipe.  Don't make it if you've got little willpower.

You will need:

Saltines or graham crackers
2 sticks of butter
1 c brown sugar
1 bag of chocolate chips

Preheat oven to 350 degrees.

Line the bottom of a greased jelly roll pan with saltines/graham crackers*.

Melt butter and stir in brown sugar.  Cook until mixture starts to foam.

Pour evenly over the crackers.  Spread if necessary.

Bake for 8 minutes for a chewy toffee or 10 minutes for a crispier toffee.

Remove from oven and spread chocolate chips over the top.  Return to oven for 2 minutes.  Remove from oven and spread hot chips.  

Cool completely then cut/break into chunks**.

Notes:

*I've always used saltines, because I like the extra saltiness.
**I keep cooled toffee in the refrigerator.
***I made chocolate mint toffee this Christmas - it was a hit!