Chicken/Turkey Velvet Soup

6 Tbs butter/oil
1 red pepper (or even green, or some of each. Red is probably best...right mom?)
1/3 c flour
1/2 c milk
1/2 c cream (or milk)
3 c. chicken broth
1 c. finely chopped chicken/turkey

Melt butter/oil.  Add pepper and cook.
Add flour, milk, and broth. Stir and cook until thickened and boiling.  Add chicken.  Season with pepper and parsley.

Pasta Chicken Salad

Mix and chill for several hours:
2 c. shredded chicken
1/4 c finely chopped green onion
2. c cubed apples (about 2)
1/4 c. mayo
1 c. Coleslaw salad dressing (Kraft is great)
2 c. red grapes, halved
1 can crushed pineapple, drained
3 c. (raw) bow tie pasta, cooked
1 c. cashews

Cowboy Quesadillas

I'm putting together some of our favorite recipes.  I haven't put this on here yet...
1/2 c white rice, cooked
1/3 c black beans
1 c diced, cooked chicken (or shredded)
1/3 c frozen corn (no need to thaw)
2/3 c tomatoes, diced
3 Tbs. sliced green onions
1 1/2 c shredded cheese
1/4 c BBQ sauce
6 small tortillas

Dipping sauce:
Equal parts Ranch and BBQ sauce

Directions:
Combine rice-cheese.  Add BBQ sauce and stir.
Place about 1/3 c mixture on half a tortilla and fold to close.
Heat skillet to med.  When hot, spray or use a little oil/butter.  Cook for 2-4 min. on each side.

Alfajores

This is how I make the alfajores that I remember eating in Argentina way back in '72 and '73.

Overview:  Make 2" round sugar cookies, fill with thickened sweetened condensed milk (dulce de leche), roll edges in finely chopped coconut (you may have to add some dulce de leche to the edges before rolling).  Remember you're making two cookies for each alfajore.

Ethel's Sugar Cookies - from Betty Crocker's Cooky Book (makes about 4 doz. 3" cookies)
3/4 c shortening (part butter or margarine)
1 c sugar
2 eggs
1 t vanilla
2 1/2 c all-purpose flour
1 t baking powder
1 t salt

Mix shortening, sugar, eggs, and flavoring thoroughly.  Measure flour by dipping method or by sifting.  Stir flour, baking powder, and salt together, blend in.  Chill at least 1 hr. (I never chill the dough).

Heat oven to 400 degrees (mod. hot).  Roll dough 1/8" thick (I roll it thicker, a scant 1/4") on lightly floured board.  Cut with cooky cutter. Place on ungreased baking sheet (I use parchment).  Bake 6 to 8 minutes (these bake quickly so watch carefully) or until cookies are a delicate golden color.

Dulce de Leche
Place one can of sweetened condensed milk in a medium sized pan sideways and cover with water by 1/2" or so.  Bring to a boil and then turn down to a simmer.  Cover and let simmer about 2 hours. Check the water lever periodically to make sure the can is always covered with water.

Sweetened Coconut
Finely chop coconut in food processor or with a knife.

I store them in a Tupperware to soften up, that's when they're the best and don't crack when eaten.

Enjoy!

Coconut Chicken Masala

This is a recipe Jacque says is sooooo delicious.  It's from one of her Australian cookbooks.

2 T peanut oil
1 large brown onion (200g) sliced thinly -same; as a yellow onion
2 cloves garlic, crushed
1 T coriander seeds
1 T ground cumin
1 t ground turmeric
1 t ground ginger
1 t garam masala
1/2 t ground cardamom
2 t chili powder
1 t coarsely ground black pepper
1.5 kg chicken breast fillets, chopped coarsely, use chicken tenders (2-3 lbs.)
1/4 c tomato paste
1 1/2 c chicken stock
1/2 c water
1 t  cornflour (cornstarch)
3/4 c coconut cream
2 T coarsely chopped fresh coriander

Heat oil in large saucepan, cook onion and garlic, stirring until onion softens.  Add coriander seeds, cook stirring about 1 minute or until seeds start to pop.  Add remaining spices, cook, stirring until mixture is fragrant.

Add chicken to pan, turning to coat pieces in spice mixture, cook, stirring until chicken is just browned.

Stir in tomato paste, stock and the water, bring to a boil.  Reduce heat, simmer, covered about 20 minutes or until chicken is cooked through.

Blend cornflour (cornstarch) with coconut cream in small bowl, stir into chicken curry. Bring to a boil, cook, stirring until mixture boils and thickens slightly.  Just before serving stir in fresh coriander.

Serve with batsami rice.  For a sweeter taste, stir in sweetened coconut(or unsweetened coconut if preferred) into rice while cooking.

Crockpot Oatmeal

1 C steel cut oats

4 C water (or part milk)

1/4 C brown sugar

1/8 t salt

Spray slow cooker with cooking spray.  Put oats, brown sugar, and salt in slow cooker.  Cover with water.  Stir to mix slightly.  Cover; cook on low for 7-8 hours.  Stir in 1 t cinnamon (opt).  Can also add dried fruit/chopped nuts after cooking.  Leftovers are great.  4 servings.

Black Bean and Mango Quesadillas

We really liked these!  And I will definitely be making them again!  Chad was skeptical because there was no meat...but he really liked them, too!  Even Hyrum did!  

Thanks to OurBestBites!


Ingredients
1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper (I didn't add, just added more red pepper)
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas
Instructions
Preheat a non-stick griddle or skillet to medium high heat.
Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.
Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese (I use a generous 1/4 cup on 6-inch tortillas) and cook until cheese is melted and tortillas are toasted and golden brown.
Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.