Mexican Cabbage Chicken Skillet

This recipe is a favorite of our Olivia, first made for her by our friend Laurie. It is fresh, easy, and delicious.

2 lb. ground chicken
1 onion, chopped
4 C. salsa (I use Kirkland's organic, 1 whole jar)
1 large head cabbage, shredded (or two bags shredded cabbage or coleslaw blend)
6 Tbsp. olive oil
1 pkg. taco seasoning (I like Trader Joe's)
Mexican cheese blend

1) Brown chicken and onion.
2) Stir in taco seasoning and salsa.
3) Saute cabbage in olive oil over medium heat for 3 minutes in large skillet or wok.
4) Combine with meat mixture. Place in two 9x13 pans or one large lasagna pan.
5) Sprinkle cheese over top and bake about 10 mins.

Grandma Peterson's Saltine Cracker Toffee

Elanore has become a big fan of—and an expert at making—this recipe from our friend Laurie Jones.

1 sleeve saltine crackers (or enough to line your pan)
1 C. butter
1 C. brown sugar
2 C. semi-sweet chocolate chips
3/4 C. chopped pecans

1) Preheat oven to 400 degrees.

2) Line a cookie sheet or jelly roll pan with aluminum foil or parchment paper.

3) Line saltine crackers in a single layer on the foil-covered cookie sheet.

4) In a small saucepan, combine sugar and butter and bring to a boil.

5) Once mixture is at a boil, continue boiling for 3 minutes. (It should be a deep caramel color.)

6) Immediately pour over saltines and spread to cover crackers completely.

7) Bake at 400 degrees for 5 minutes. (It will get all bubbly.)

8) Remove from oven and sprinkle chocolate chips over the top. Let sit a couple of minutes to melt.

9) Spread melted chocolate into an even layer, then top with chopped nuts.

10) Cool completely (we put it in the freezer) and break into pieces to serve.

Laurie J.'s Chocolate Chip Cookies

1 ¾ c. flour

¾ tsp. baking soda

¼ tsp. salt

1 ½ sticks of butter (softened)

½ c. sugar

½ c. light brown sugar

1 egg

1 tsp. vanilla (a generous one!)

2 c. semi-sweet chocolate chips (one 12 oz. bag)

Directions:

Line cookie sheet with parchment paper.

Preheat oven to 375 degrees.

Combine the flour, salt, and soda in a separate bowl.

Mix the butter and sugars together.  Add in the egg and vanilla and mix until blended.

Mix half of the flour mixture into the wet mixture.  Add in the other half of the flour mixture and mix until well blended.  Stir in the chocolate chips.

Bake for 9-12 minutes depending on how big your cookie scoop is.  

* I use that big Pampered Chef scoop and generously fill it to overflowing.  Also, I use a little more vanilla than the recipe calls for.

* This is from the Baker’s chocolate chunk bag. I just use the chips instead.

Chicken over Spaghetti with Sun-Dried Tomatoes

This recipe is from my friend Laurie Jones.  It is my daughter Elanore's request for her birthday dinner.  "She made this one time when I was over there and it was SOOOO good!" she told me. 

4 chicken breasts, cut in strips

2 C heavy whipping cream

2 C half and half

1 C Chardonnay

1/2 jar julienne-cut sun-dried toms, drained (8.5-oz Bella Sun Luci SDT w/Ital. Herbs - Julienne Cut)

2 shallots, minced

3 garlic cloves, minced

fresh basil to taste

salt and pepper to taste

flour for coating chicken

In a dish, combine flour, salt, pepper, and any seasoning you like on the chicken to coat the chicken.  Sometimes I just mix the flour with salt, pepper and garlic powder.  I almost always only use seasoned pepper around here if that makes any difference. Fry the chix in olive oil and butter.  Remove and keep warm.  Place shallots and garlic in pan to brown scraping up bits of chix.  Stir in creams and wine and bring to a low boil and let simmer for a few minutes so it will thicken.  Reduce heat and stir in toms and basil.  When it thickens to your preference, add back the chix and warm for a bit.  Taste test it around this point as it generally needs more salt than one would think.  Serve over Cappellini noodles with freshly grated parmesan cheese. 

*If your boil is not very low, the wine and cream will separate and curdle, making a big mess!

*Adjust everything to your family’s preference.  It tastes a little different every time I make it!

*I use one of those counter skillets so there will be enough room for everything.