Chicken Piccata

For my sister Wendy who loves this at the Cheesecake Factory.

1/2 cup all purpose flour
4 chicken breasts cut in half and pounded thin or use cutlets
Salt and Pepper
4 T vegetable oil
1 shallot, minced
1 garlic clove minced
1 cup low sodium chicken broth
1/2 large lemon, sliced into 1/4 inch-thick half moons and end discarded
1/4 cup fresh lemon juice (from 1 1/2 lemons) (I think about 1/8 cup would be better)
2 T capers (Non pareil) (don't leave this out, they are in the condiments isle)
3 T unsalted butter, cut into 3 pieces and chilled
2 T minced fresh parsley

1. Heat oven to 200. Spread the flour in shallow dish
2.Pat cutets dry with paper towels, then season with salt and pepper. Dredge through flour and shake off excess.
3. Heat 2 T of the oi in a skillet over medium high heat until just smoking. Add half of the cutlets and cook until light golden brown on both sides, about 4 min. Transfer to a plate and keep warm in the oven . Repeat with remaining oil and cutlets.
4.Add the shallot and garlic to the oil left in the skillet and cook over medium heat until softened, about 2 minutes. Stir the broth and lemon slices, scraping up any browned bits, and simmer until reduced and slighty syrupy, about 8 min.
5.Stir in the lemon juice, capers, and any accumulated chicken juice. Trun the heat to low and whisk in butter, one piece at a time. Off the heat stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

Crock Pot Chicken Tortilla Soup

1 pound frozen (or thawed) chicken breasts
1 (15 ounce) can diced tomatoes (I like petite diced, or I puree them so my kids don't know they are there!)
1 (10 ounce) can red enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
2 (15 oz) cans black beans
1 (10 oz) package frozen corn OR 1-2 (15 oz) cans hominy (we LOVE it)
2 tablespoons chopped cilantro
avocado, diced
queso fresco or cojita cheese, shredded

DIRECTIONS
Throw it all in the crock pot (except hominy), cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After 3 or so hours take the chicken out and shred it, then put it back in with the hominy too.

NOTES:
The hominy got too soft when I put it in at the beginning. I also forgot the cilantro and just threw it on top of the bowl when I served it, it was actually great because the flavor was really fresh. Also, we put queso fresco (that white mexican cheese) on top and it was incredible! I think the fun cheese really made it for me, the different flavor steps up the pretty basic ingredients. Cojita works too, it's a little more salty but both delicious. Justin ate thirds, and you all know what a big eater he is. I'm going to make it again, soon!

Apple Toffee Dip

1 (8oz) cream cheese, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits

Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.

Rice Krispies Chocolate Yummies

7 Graham cracker sheets
2 1/2 cups miniature marshmallows
1 Package (2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 Tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal

Coat 13x9 inch microwave safe dish with cooking spray. Arrange crasker sheets in a single layer over the bottom of dish, breaking crackers as needed to fit. Sprinkle with marshmallows.
Microwave on High about 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
In a 2-quart microwave-safe bowl combine chocolate morsels, corn syrup and butter. Microwave at high about
1-1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add rice krispies cereal, mixing until combined.
Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut into bars. Store in airtight container in refrigerator.

And there you go! Oh yummy, lets eat them now!

Katie Robinson's Salsa

Mix all in a blender:
1 28 oz. can diced tomatoes (I drain this a bit)
3 tomatillos
1 jalapeno (without the seeds, unless you're brave)
1/2 onion
1/2 bunch cilantro
1 tsp sugar
1 tsp salt
1 tsp cumin

The best part of this recipe is that you can freeze some for later! It works really!

Kristie's Salsa

2 large cans of diced tomatoes
2 cloves garlic
3 jalapeno peppers (take seeds out for mild, half seeds out for medium, leave seeds in for HOT!!)
1 large wala-wala onion (or whatever you have)
1 bunch cilantro (I use only the top third)
1-2 T salt to taste
Juice from 1 lemon
2 limes cut off rind and put in the rest

Puree jalapenos, garlic, lime and juice from the tomatoes in blender for 1 min. Mix all ingredients together. If you like less chunky salsa put one cup back in blender at a time and pulse 3 times.

Veggie Sloppy Joes

Ok, another veggie recipe...but it's good, I swear!

1 Tbs. canola oil
1 medium onion, finely chopped
1 package tempeh, finely crumbled (tempeh is an indonesian food made by splitting, cooking and fermenting soybeans FYI..it has the consistancy of peanuts...kinda)
1/4 cup green bell pepper, finely chopped
1 cup tomoato sauce
1 Tbs. BBQ sauce
1 Tbs. honey
1/2 tsp. chili powder (I leave this out because i'm a big baby!)
1/2 tsp. cumin
3 cloves garlic, finely minced
Lettuce, shredded for accompaniment if desired
Burger buns, split and toasted

1. In a skillet, heat the oil and saute the onion until it is translucent. Add the tempeh and green pepper. Saute over medium heat until the tempeh is lightly browned.
2. Add remaining ingredients, except the lettuce; mix well and cook over low heat for about 10 min.
3. Serve on toasted buns w/ the lettuce