BAJIO CHICKEN CHILE SALAD

Remember the blog that inspired me to combine my blogs into one? Well she also had this yummy recipe that I tried recently. It is a copy cat recipe for Bajio Chicken Chile Salad. She says this recipe "came from Kara’s Kitchen Creations - a darling blog with lots of yummy recipes!".

Recipe adapted from Kara's Kitchen Creations

Bajio Chicken Chile Salad
5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Green Chile Rice (Serves 6)
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

NOTE*** If you plan to double the amount of rice you will have adjust cooking time appropriately. It will take about 15-20 min. longer.

Cilantro Salad Dressing (This gets rave reviews everytime I serve it)
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!

Building the Salad

I used sweet baby greens for the foundation of my salad.

Top the greens with the chicken.

Top the chicken with black beans.

Top the black beans with cheese.

Top the cheese with tortilla strips (I made my own).

Drizzle the cilantro Salad dressing over everything.

Serve with Green chili rice on the side.

Hello Dollies

While attending Utah State University my sister, Caprece, and I worked for the university catering department. It was a wonderful experience in which we learned a great deal about food and entertaining. It was also the perfect place for struggling college students because of the "free food" perk. Everyday we were permitted to eat what was termed leftovers. The leftovers were actually items that hadn't sold that day and wouldn't be fresh the next. One of our most favorite "leftovers" of all were the Dolly Madisons. She and I dreamed of them long after our college life ended with marriage and graduation. Nearly 10 years later she found the recipe. I am not sure if she ever tried the recipe but today when my 3 year old had a little sweet tooth I pulled out her tried and trues and found the recipe. I just had to have a little of this cookie full of nostalgia and rich gooey yumminess. Try it for yourself...you won't be able to stop with one.

Adapted from recipe by Debbie Ruse

1 package graham crackers (crushed)

1 stick of butter melted in 9 x 13 pan

Spread crackers over butter.

Sprinkle on top:

1 package milk chocolate chips (I used semi-sweet for a contrast with the gooey rich cooked sweetened condensed milk)

1 cup coconut

1 cup nuts (I used pecans just like the USU one)

Pour 1 can Borden's sweetened condensed milk over all. Bake for 30 minutes at 325 degrees. Cut around edges as soon as cool. Cut into squares. Refrigerate until firm.

FRUIT PIZZA

Caprece was a great collector of recipes. She was always on the look-out for a good one and she passed the bug on to me. Matt allowed me to copy all of her recipes a couple of years ago and they get plenty of use!

This is a recipe from her collection. Once while visiting our cousin in Kentucy she served this light refreshing dessert and Caprece had to have the recipe. I decided to make it after suffering from a craving for a dessert with fresh fruit. It is easy to make and tastes wonderful.

From Caprece's collection by Raina

Ingredients and Instructions:

CRUST

4 cups flour

2 sticks of butter

1/2 cup pecans

1 cup brown sugar

Mix all together. grease texas sheet pan and spread evenly over the pan(will not be smooth). Pat with hands. Bake at 350 degrees for 5-10 min(the longer it cooks the harder it gets so cook it to desired firmness) I like it on the softer side so I cook it for 6 minutes. Allow to cool completely.

TOPPING

1 large tub cool whip

2 8oz cream cheese

1 small box powdered sugar

Beat cream cheese then add coolwhip. Add sugar 1 cup at a time and mix well. Spread over cooled crust. Top with seasonal fruits. I used strawberries, blueberries and kiwi on this one.