Chipotle Marinade

This recipe has totally got me dreaming of summer time and "cookouts" as they call it here in the South.  Out west we said BBQ but here that is the type of meat not the event.  It is so funny how different parts of the country have their own way of talking, huh?!  Let me tell you though, anyway you say it this marinade is the BEST for when you are ready to use the grill!  We used it for tacos and some quesidillas and salad a couple nights later.  I am going to be using this recipe a lot this summer, I am sure of it!   Tacos, Burrito Bowls, Salads, Quesidillas...mmmm.  Be sure to make some Pico de Gallo and guacamole to go with it!  Seriously YUM!

In other cooking news...last weekend I helped a couple of cute boys ask girls to prom using  giant cookies.  It was so fun! I shared how they did it here.   The finished product turned out so cute!

Chipotle Marinade

Author: Melanie

Recipe Source: Summer Harms

Ingredients

• 1/2 cup olive oil


• 1/4 cup minced garlic


• 1/2 cup orange juice


• 1/4 cup tabasco chipotle sauce


• 1 tsp salt


• 1 tsp cumin

Instructions

1. Heat oil over medium heat.


2. Stir in the garlic and cook for about 15 seconds--do not burn the garlic!


3. Remove from heat and stir in the remaining ingredients.


4. Return to heat and bring to a boil.


5. Cool down and pour over meat to marinate in the fridge for a few hours or overnight.


6. Grill when it's taco time:)

3.2.1311

7 Layer Dip

This is one of my all time favorite appetizers and I realized that I have never posted it.  7 Layer dips are one of those classic, simple dishes that everyone loves.  I usually have all the ingredients on hand (thanks to the pre made fresh guacamole from Costco) and can whip it up in minutes for a Sunday afternoon snack, appetizer for a party or to serve to hungry guests while we wait on dinner.  There are lots of variations of this recipe, but this is our favorite:)  I like to add the salsa for extra flavor--so technically I guess this is a 8 layer dip--oh well!    Hope you enjoy!

7 Layer Dip
submitted by Melanie~The Sisters Cafe

refried beans
salsa   -we like the Herdez brand--just strain some of the juices  with your spoon to make it a little thicker
favorite guacamole  -I keep the real guacamole bags from Costco in my freezer
sour cream  -sometimes I mix in part  of a fiesta ranch dressing packet if I have it
shredded cheddar cheese blend
sliced black olives
green onions, sliced
tomatoes, chopped

Tortilla chips or Frito Scoops for dipping

**I never measure these ingredients--I just use enough to fill my dish and make the layers even and appealing!  The thickest layer is usually the beans on the bottom.

First mix about a 1/4 cup or so of water to a can of refried beans. This will make them a much better consistency for chip dipping.  Spread the thinned beans in the bottom of a casserole dish.  Top with a layer of your favorite salsa and then carefully spread dollops of gaucamole on top.  Next carefully spoon on the sourcream and spread it over the guacamole.  Now your ready to sprinkle on the shredded cheese, black olives, green onions and fresh diced tomatoes.  And Viola--you are done:)  You can dig in now or chill it for later.  Enjoy!

Sweet Chili Tortilla Soup

This soup is amazing, and even better, I would definitely place this soup in the "very good for you" category. I'm pretty sure this flavorful soup could probably be squeezed into almost any diet (except the crazy ones obviously:). So if you're currently in the category of "I'm watching what I eat" or even if you're just trying to be healthy, this soup is for you! In fact, Mom actually passed this recipe along to me. She received it from a friend whose husband is on a strict low-carb, diabetic diet. I would have been skeptical, if it hadn't been Mom passing it along, but it was great. Obviously if you're counting calories, you're going to want to go really light on the tortilla strips and garnishes and cut out the olive oil...don't worry this soup can stand on it's own two feet. Otherwise, I say throw 'em on there baby. I do recommend adding the ancho chili, it adds a delicious unique flavor. Ancho chilies are a mild, fruity chili that is just the dried form of poblanos, and are the sweetest of all dried chilies. You may be able to find them in your local grocery store. If not, you should be able to find them in your local Mexican market for super cheap. Eat up!

Sweet Chili Tortilla Soup

Submitted by Amy ~ The Sisters Cafe

1 dried ancho chili
1/2 cup boiling water
2 T. olive oil
3 boneless, skinless chicken thighs (or breasts, or equivalent amount of rotisserie chicken)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large onion, chopped (about 2 cups)
2 carrots, peeled and sliced into 1/2 inch coins (or equivalent baby carrots)
2 stalks celery, cut into 1/2-inch slices
3 garlic cloves, peeled and quartered
2 t. ground cumin
6 cups chicken broth (or stock)
3 cans (14.5 oz each) chopped tomatoes
1/2 cup loosely packed cilantro leaves (I probably use a little more)
10 corn tortillas, for frying
For garnish use any of the following:
Sliced avocado

Crumbled queso fresco, or shredded Cheddar or Monterey Jack cheese
Sour cream
Salsa
Lime wedges
Cilantro

1. Place chili in a small, heatproof bowl; pour boiling water over and let soak 30 minutes. Drain; remove stem and seeds. Slice into 1/2 inch strips and set aside.

2. In a large soup pan, heat olive oil over medium high heat. Add chicken; season with salt and pepper. Brown on both sides, about 10 minutes total. Add onion, carrots, and celery. Continue to cook about 8 minutes, stirring often. Add garlic and cumin and cook an additional 2 minutes. Add broth, reserved chili, tomatoes, and cilantro and bring to a boil. Reduce heat and simmer about 15 minutes. With your hands, tear 3 tortillas into 2-inch strips and add to the soup. Continue to simmer about 15 minutes.

3. With a slotted spoon, remove chicken to a cutting board; take soup off heat. With a immersion blender, puree soup until smooth (I just use my regular blender and it works fine or you can puree the soup in small batches in a food processor fitter with knife blade). Return to pan. With two forks, shred chicken; return to soup. Season soup to taste with salt and pepper.

4. Slice remaining tortillas with a pizza cutter into 1/4-inch strips. In a small saucepan, heat 1.5 inch canola oil until very hot. Fry tortilla strips until crisp, about 1 minute. With a slotted spoon, remove strips to a paper-towel-lined plate and season with salt. Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes.

*If watching calories, try baking the tortilla strips until crisp, instead of frying them. Cut them up, place them on a baking sheet, sprinkle them with salt and pop them in the oven. I personally haven't made them this way yet, so I'm not sure how long to cook them, but I'm sure it would be great! Let us know if you try it this way:)

DON'T FORGET TO ENTER THE GIVEAWAY HERE!!

Creamy Chicken Taquitos

These baked chicken taquitos are wonderful! My family loved them...and I loved how they were relatively guilt-free (being baked vs. deep fried and all), especially if you roll them in whole wheat tortillas, which I just may do next time. Because there definitely will be a next time! They are perfect served with fresh guacamole. My sisters have posted several amazing guac recipes (Erin's Guacamole or Mel's Favorite Guacamole) which only take a few minutes to prepare. However, if you're slightly unorganized (like me) and you find yourself rushing to put dinner on the table one night and the thought of chopping up one more vegetable is going to put you over the edge... I have a secret to share. All you need to do is mash up an avocado, pour in some good salsa, and add a little salt and pepper. Done. Yummy guacamole in 30 seconds flat. I'll admit it's not as tasty as the aforementioned recipes but it gets the job done in a pinch. :) I got this recipe from Our Best Bites - a site full of delicious recipes, in case you didn't know!

Baked Creamy Chicken Taquitos
submitted by Brittany ~ The Sisters Cafe
from Our Best Bites

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.  (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them - very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top.  Put them in the microwave for 40 seconds and they are perfect to work with.

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly.  Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Chicken Enchilada ‘Pizzas’

This recipe comes from my Betty Crocker's Quick & Easy Cookbook. It's a glorified quesadilla, and it is soooo good!  I made it for dinner last Saturday night and we all loved it. I got home from church the next day and whipped it up again for a quick and easy lunch.  I used the Costco tortillas that you cook yourself, which makes any tortilla recipe better. :)  Anyway, hope you enjoy!

Chicken Enchilada Pizzas

Submitted by Erin  ~ The Sisters Cafe

4 flour tortillas (8-10 inches in diameter)

1 T. vegetable oil

1 medium onion, thinly sliced

2 c. chopped cooked chicken breast

½ c. green salsa (salsa verde)

1 can (2 ¼ oz) sliced ripe olives, drained

1/3 c. sour cream

1 c. shredded Monterey Jack cheese (4 oz)

1 large tomato, chopped (optional)

Chopped fresh cilantro

Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat.  Cook onion in oil, stirring frequently, until tender; remove from heat.  Stir in chicken, salsa, and olives.

Spread sour cream on tortillas.  Top with chicken mixture, chopped tomatoes if desired, and cheese.  Bake 5 to 6 minutes, or until cheese is melted.  Sprinkle with chopped fresh cilantro.

4 serving total. For 1 serving: Calories 445 (Calories from Fat 205); Fat 23g (Saturated 10g); Cholesterol 95mg; Sodium 650mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 33g.  Diet Exchanges: 2 Starch, 4 Lean Meat, 1 ½ Fat.

Orange Tortilla Soup

We recently got an email from one of our readers Lisa who was a friend from growing up in Sandy Utah! It was so fun to hear from her. She also included a recipe for her favorite soup, Orange Tortilla. She said it was a yummy mexican soup with a twist (orange juice)! She was right, this soup was unique and so good! My family and I loved the subtle orange flavor in it. This was a really fun change from our usual Fantastic Tortilla Soup. Delish! Thanks so much Lisa!

***Weekly Menu ideas with recipe links here***

ORANGE TORTILLA SOUP
submitted by Melanie

INGREDIENTS
1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Toppings: Grated Pepper Jack/Cheddar Cheese/ Queso Fresco (mexican crumbling cheese)
Tortilla Strips/Chips
Sour Creams
Avocado

DIRECTIONS
1. In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
2. Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
3. While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to soup.
4. Add your favorite toppings. Enjoy!
Recipe Source Lisa V.

Crockpot Taco Soup and... a Giveaway Winner!!

Hey Everyone!  We are excited to announce the winner of our Giveaway:
Congratulations to The Kimber Crew!
Email Mindy at mindysterzer@msn.com, and you will soon receive these three fun cookbooks in the mail:  "When Life Gives You Lemons," "When Life  Gives Your Friends," and "When Life Gives You a Chocolate Craving."  We hope you enjoy them as much as we have!
If anyone would like to order one of these cute books, you can pick them up at Tai Pan or order them on www.lemonpoppycake.com for $8.99 each.
Thank you for all your comments!

Now for a delicious Taco Soup recipe... For those of you who left comments with the idea of, "When Life Gives You a Crockpot," you might be particularly interested in this one. :)   When it's cold outside, and you are busy all day, this is the happiest thing to come home to at dinner time!  It's delicious!

Crockpot Taco Soup
Submitted by Erin  ~  The Sisters Cafe
Printable Recipe here

½ to 1 lb ground beef

Taco seasoning packet (the equivalent of 1/4 cup seasoning)

½ to 1 cup chopped onions

garlic (either a clove or a sprinkle of garlic powder)

crushed red pepper

salt and pepper

1 can Kidney Beans (well drained) or any kind of beans

1 can Black or Pinto beans (well drained) or any kind of beans

1 can Corn (may be frozen or canned)

1 can Green Beans (may be frozen or canned)

1 can Stewed tomatoes (cut up to bite sized pieces)

Brown ground beef and onions. Drain off fat. Stir in Taco Seasoning packet. Add garlic and a sprinkling of crushed red pepper. Put in a crock pot with some salt and pepper. Add the contents of the five cans to the crockpot. Add enough water so that the water level reaches the bottom of the mountain of ingredients. (Maybe a cup or so, I can’t really remember. And it’s not an exact science. You want it to be thicker than how you will want it when you serve it. The ingredients should not even be close to being covered in water.)  Add beef bouillon (1 tsp for ever cup of water added). Leave in the crock pot all day.

Chicken Enchiladas (with cream cheese)

Yet another tasty variation of chicken enchiladas! I have a few different recipes that I make, which is nice since I love them all and they all call for different ingredients. So which recipe I make sometimes depends on what I have got in the fridge. :)  This is a delicious enchilada recipe that I got from a friend, Leanne Davidson, a long time ago. These have a flavorful creamy chicken filling. I have frozen these enchiladas often.  Instead of putting all ten of the tortillas in a 9x13 dish, I put five in a 8x8 pan and the other five in another 8x8 pan. Then I freeze one of them for a later dinner. (In fact, if I remember right, these pictures show a pan of enchiladas that I had frozen before cooking.)

Chicken Enchiladas

Submitted by Erin  ~  The Sisters Cafe

Printable recipe here

½ c. each yellow and green pepper (or whatever you have)

2 Tb butter

1 15-oz can tomato sauce

1 c. chicken stock (water and 1 tsp bouillon granules (or1 cube) works great)

1-2 tsp chili powder

1 tsp each cumin, sugar, and salt

¼ tsp pepper

1/3 c. half and half (I always use milk to cut down on calories)

1 (8-oz) pkg cream cheese (I always use Neufchatel cheese)

3 c. cooked chicken, diced

¾ c. onion, chopped (can also add celery to complete the ¾ c.)

½ tsp salt

2 Tb butter

1 c. cheese (I prefer Monterrey Jack)

8-12 flour tortillas (I use 10)

Sauté onion and pepper in butter. Remove to a bowl and set aside. Heat tomato sauce, chicken stock, chili powder, cumin, sugar, salt and pepper; simmer 30 minutes. Meanwhile, prepare filling. Gradually add half and half to cream cheese. Stir in chicken, sautéed onion and bell pepper (and celery, if desired), and salt. Lightly brown tortillas on both sides in butter until heated, but not crisp. (This is purely optional. I have never bothered to brown my tortillas.) Dip tortilla in tomato sauce mixture and spoon ¼ c. chicken filling into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. Cover with remaining tomato sauce.  Cover with foil. At this point you may freeze the pan. Otherwise, bake at 350° for 20 minutes.  Remove foil and sprinkle with 1 cup cheese. Bake 5 more minutes.

(When baking a frozen pan of enchiladas, remove the pan from the freezer, leave one layer of foil on top, and place in the oven (no need to preheat). Set the oven to 350° and bake for about 40-45 minutes or so, or until it is hot in the middle. Then add cheese and bake until it is melted on top.)

Power Enchiladas

HEALTH ALERT: THESE ENCHILADAS ARE PRETTY DANG GOOD FOR YOU.

With all the irresistible Christmas sweets headed your way, I thought I might throw at least one healthy dish your way. My sis, Melis, got this recipe years ago from a personal trainer/friend. This isn't your typical enchilada dish. It's PACKED with nutrients and I think it still tastes wonderful! In fact, I'm sure you could sneak in a lot more veggies than the recipe even calls for and no one would know the difference. The original recipe called for red enchilada sauce. I make it with green enchilada sauce since I prefer it, and I love it!

Power Enchiladas

Submitted by Amy ~ The Sisters Cafe
Printable Recipe here

4 oz. fat free chicken broth
1 T. canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T. chopped cilantro
1 1/2 or a little more:) cups grated low fat, part-skim mozzarella cheese
1 (4 oz) can diced green chilies (or use fresh)
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives (3-5 per enchilada)
Light or fat free sour cream

Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.

Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

One Minute Salsa and Healthy Baked Chips

This is just a small little healthy break from all the desserts we have been featuring lately:) But it will be short lived because I have an absolutely amazing Pumpkin Cream Trifle to share with you on Monday. So, with that tempting dessert coming your way, you may want to snack light this weekend:) I have joined a " lose 10 pounds by Christmas weight loss challenge". I know call me crazy! I have been following the weight watchers program (that I have from when I joined after baby boy #4). It is going great! I love that you can still have a yummy treat (like trifle) if you are smart with other choices. This is my favorite "smart" snack. It is only '2 points' on the WW program. Although, I really think that even if you are not watching your calories, this is still a great snack. It comes together fast, tastes delicious and doesn't add inches, you know?!  I got the salsa recipe from My Kitchen Cafe. Thanks Mel!

One Minute Salsa
Printable recipe here
submitted by Melanie

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. You can place the salsa in a fine mesh strainer or sieve and drain briefly if you want (I don't). Transfer to a bowl and serve.
Makes 3 cups.

Healthy Baked Tortilla Chips
4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)
Cooking spray
Kosher salt

Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat. So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!

Navajo Tacos

 

We grew up in Arizona, and I remember learning a lot about Native American culture while we were there. Whenever I have Navajo Tacos it reminds me of Arizona. Don't  you just love meals or recipes that carry memories with them?
Anyway, I loved Navajo Tacos then and I still love them now!  They are so yummy! When I saw this recipe in my Fresh Ideas with Frozen Dough cookbook from Rhodes Bake 'n Serve, I just had to try it! And wow, I didn't realize that the Rhodes rolls would work so well as Indian fry bread! It was fantastic!



Navajo Tacos ~ from Rhodes Bake 'n Serve
submitted by Erin ~ www.thesisterscafe.com
printable recipe


12 Rhodes Texas™ Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired

Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.

Mexican Casserole

The other night I had a hankering for a cheesy Mexican casserole. (I know, we hate the icky work casserole but what else can I call it?!) :) I checked out a few recipes online and came up with this delicious and easy version. I had noticed a recipe that had a can of soup in it... sounded a little weird but I was intrigued enough to give it a try. Wow - it was great! My little family polished it off in no time.

Mexican Casserole

submitted by Brittany at www.thesisterscafe.com

printable recipe here

 

1 lb. ground turkey or lean ground beef
1 large onion, chopped

1 packet Taco Seasoning mix (1/4 cup)

1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream

fresh cilantro

Brown meat with diced onion over medium heat. Add taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

Shredded Chicken Taquitos

When my husband is working an evening shift, I usually forgo lengthy dinner preparations. So when it was dinner time last week and it was just me and kids, I decided to whip up the chicken filling from this taquitos recipe. We baked some of the aforementioned (and raved about) Costco tortillas and wrapped them up for a tasty and quick dinner. Sorry you don't get a picture of the real taquitos! Maybe you'll discover that you like the chicken filling lots of different ways, like me. :) I found this recipe a long time ago on The Picky Palate. It's delish!

Shredded Chicken Taquitos
submitted by Erin ~ www.thesisterscafe.com 
printable recipe

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red pepper

1 tablespoon finely chopped jalapeno pepper

2 cups cooked, then shredded chicken breast

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. 2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

Jen's Frozen Beef Enchiladas

Wow, I'm back! I'm the same as Brittany - I feel like it's been a long time since I posted. In case you've been wondering why we haven't been posting quite as often lately, here's the biggest reason:
We spent August hanging out with each other!! It was WONDERFUL! Absolutely wonderful! This picture is of me, Brittany, and Mindy in Timpanogos Caves in Utah. Melanie and Amy couldn't make it to this particular activity (Melanie was already back in Tennessee by then), but anyway, the point is, we have all been relishing each others company! :) The five of us sisters live in four different states, so when we get together, we take advantage of every minute. :)
I just love these sisters of mine!


Anyway, let's talk about enchiladas! :) My friend, Jen Johnson, gave me this recipe last February when I told her that I was planning on making a bunch of frozen dinners in preparation for baby's arrival. It turned out to be a great freezer meal - the prep was a cinch, and after baking it is soft and cheesy, warm and flavorful. Shown below, with fresh tomatoes from the garden and corn from the cob. This was our dinner the day after arriving back in Michigan (when my fridge was still empty!). A true quick-prep type of meal, which we've been having lately!

Jen’s Frozen Beef Enchiladas

submitted by Erin ~ www.thesisterscafe.com

printable recipe here

1 eye of round roast

1-2 cans Red Enchilada Sauce, depending on how big the roast was
1 1/2 cups shredded cheese (estimate)
1 can diced green chilies

tortillas (about 15)

1additional can red enchilada sauce (use when ready to cook)

additional shredded cheese

Leave the roast in crock pot all day with a cup or so of water or beef broth. After about 7 hours on high heat, it shreds apart super easy.

Add red enchilada sauce, cheese, and green chilies to shredded meat. Put meat mixture in tortillas and roll them up. Place in freezer bag. When ready to cook, arrange in a casserole dish (10 enchiladas fit in a 9x13 pan), pour 1 can of red enchilada sauce over the top and sprinkle with cheese. Bake at 350° for about 35-40 minutes. Serve with spanish rice; garnish with shredded lettuce and sour cream.

*If you are looking for more freezer meals, check back on Saturday for a freezer meal post.*

Amazing Chili's Fajitas

Apparently we enjoy Mexican food over here at The Sisters Cafe! I don't even know how many recipes we have for fajitas, enchiladas, quesadillas, etc. But they are all wonderful in their own little way. And this recipe is no exception. There are no words to describe how delicious these fajitas are!! I hope nobody has posted these already but if so, let this serve as a reminder to bookmark:) These are amazing, mouth-watering, and are by far my favorite fajitas! Who knows if this is the "actual Chili's recipe, but who cares?!...these are phenomenal either way. I'm not 100% sure where this recipe originated but I got it from our Melanie. Thank you, thank you, thank you. I also used some tips from Melanie, with MelsKitchenCafe, who I noticed also posted these on her blog. I loved all the veggies she adds to finish off the recipe. In fact, I was hoping to get a new picture including all the peppers, mushrooms, etc. because it is so delicious that way but didn't get around to it in time. And next time I will use those amazing uncooked tortillas from Costco. Mmmm....I will continue to make these for many, many years, they truly are that good!

Amazing Chili's Fajitas

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

MARINADE:
1/4 cup fresh lime juice
1/3 cup water
2 T. canola oil
1 large clove garlic, pressed
3 t. vinegar
2 t. soy sauce
1/2 t. liquid smoke
1 t. salt
1/2 t. chili powder
1/2 t. cayenne pepper
1/4 t. ground black pepper
Dash of onion powder
1 pound top sirloin or chicken

Mix all ingredients. Place with chicken in a ziplock back and marinade overnight.

FAJITAS:
1 T. olive oil
1 yellow onion, thinly sliced
1 green pepper, thinly sliced
1 red or orange pepper, thinly slices
8 oz sliced mushrooms
1 t. soy sauce
2 T. water
1/2 t. fresh lime juice
dash of salt and pepper

Remove chicken from marinade and grill. In large skillet, heat 1 T. olive oil over medium heat. Add onion, peppers, and mushroom and cook until tender but crisp. Add soy sauce, water, fresh lime juice, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Thinly slice chicken and toss with vegetables. Serve immediately with flour tortillas (Costco uncooked tortillas are the best and absolutely delicious!) Top with tomatoes, avocado, cheese, sour cream, salsa, lettuce or anything else you love!

Farmers Market Salsa

I am still here in Utah staying at my parents home in Highland. It has been great with everyday a party and gathering with family and friends! Remember that recipe I promised to share for the salsa from my friend Starlie? Story here. I made it last week and it was YUMMY! Mmm-- proved to be the perfect snack to bring to an afternoon swim party with some dear friends. It was delightful to munch on with all the other Mommas as we chatted away, while all our squealing happy children splashed in the water. A delightful summery snack for a delightful summer day! Thanks Amy for the pool party and thank you Starlie for this wonderful recipe! I had the leftovers the next day on top of crustless quiche made this time with cremini mushrooms and zucchini from the garden. yum! I recommend enjoying this recipe both ways!

Farmer’s Market Salsa
Submitted by Melanie recipe from Starlie S

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Sweet and Spicy Crockpot Chicken

This is one of my favorite dinners because it is soo easy and really tasty! Perfect for a busy night or a day that you don't want to spend cooking in the kitchen. We love it in burritos, quesadillas, nachos and taco salad. I love that the recipe is so simple and uses ingredients that I always have on hand. Hope you enjoy!

Sweet and Spicy Slow Cooker Chicken
submitted by Melanie recipe from Prudence Pennywise
Printable recipe here

*Note: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Pico de Gallo Chicken Quesadillas

These chicken quesadillas are yummy for a low-key summer dinner. This recipe comes from my friend TerriLyn. She brought them to a cooking club we had a few years ago and they won first place. :) I would highly recommend making them with those amazing Costco tortillas I was telling you about in this post. :) They made the quesadillas oh-so-good.
Hope you all in the U.S.A. had a wonderful Independence Day over the weekend. We've been listening to songs like "Yankee Doodle" and "The Star Spangled Banner" at our house. :) And with all this heat we've been playing in the blowup pool and the slip-'n-slide in the back yard. Quick and delicious dinners like this have been coming in handy!

Pico de Gallo Chicken Quesadillas
submitted by Erin ~ The Sisters Cafe
printable recipe

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. To make the pico de gallo salsa:  In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.