Tuesday, September 6, 2011

Chile Lime Chicken Tacos

I found this recipe on Pinterest and tweaked it a bit to my liking...


  • 1 can diced green chilies
  • green salsa (about 1/2 cup)
  • 4 cloves minced garlic (or garlic powder if desired)
  • 1 1/2 Tb chili powder
  • 3 T lime juice
  • 1 diced medium onion
  • 2 lbs chicken breasts or tenderloins, boneless/skinless
  • brown sugar (to your liking-I used about 1/3 cup)
  • 1 can refried beans, warmed
  • Desired toppings: lettuce, cheese, salsa, sour cream, olives
  • 10 Tostada shells
  • Put Chicken and onion in crockpot.
  • In bowl, combine chillies, garlic, chili powder, lime juice, green salsa.
  • Pour over chicken
  • Cook on low 5-6 hours
  • Remove chicken to Kitchenaid with paddle, turn on to shred for a few seconds.
  • I wanted the chicken a little sweeter so I added brown sugar to the sauce here.
  • Add 1/2-3/4 c juice from crockpot to chicken.
  • Layer on tostada shells: refried beans, chicken, etc.
These are so easy and so yummy!
Also, if you happen to have a favorite recipe for black bean, corn, and avocado salsa-ADD IT! It was SUCH a good topping on these.

Monday, September 5, 2011

Dutch Oven Caramel Apple Pie

This recipe won me a major award at a ward campout!


18 Rhodes AnyTime!™ Cinnamon Rolls, thawed but still cold
2 Granny Smith apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup graham cracker crumbs
1/4 cup chopped pecans

Caramel Icing
2 packets cream cheese frosting (included with rolls)
1/3 cup caramel ice cream topping


Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray. In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans. Sprinkle evenly over cut rolls. Cover with lid and bake at 350°F 25-30 minutes.

For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.
Dutch Oven Temperature Control using Briquets:
350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10

Texas Sheet Cake

Texas Sheet Cake

2 cups flour
2 cups white sugar
2 cubes margarine or butter
1 cup water
4 tbsp cocoa powder
2 eggs, beaten
1 tsp soda
1 tsp vanilla
1/2 cup sour milk (1 tsp white vinegar and then the rest regular milk)
Mix flour and sugar in a large mixing bowl. In a sauce pan bring margarine, water and cocoa to a boil. Pour boiling mixture into flour mixture and mix thoroughly. Add eggs, milk soda and vanilla and mix until very smooth. Batter will be runny. Cook in a large baking sheet (I call it a cookie sheet.) Grease and flour the pan, but don’t use flour use cocoa powder. It works great on chocolate cake or brownies. Bake at 350° for 30-40 minutes. My oven only needs 28-30 minutes so watch it close. (It really depends on the pan you use.) A toothpick will come out clean when it is ready. Let cool and frost with following frosting recipe…

Fudgey Chocolate Frosting

1 cube butter
4 tbsp cocoa powder
5 tbsp milk
3 cups powdered sugar
Bring first three ingredients to a boil. Put powdered sugar in a mixing bowl. Pour boiling mixture into the mixing bowl with the powdered sugar. Mix thoroughly until smooth. Put on cake while still warm so it will spread easily.

That’s it you’re done. Enjoy! (taken from

Summer Strawberry Salad

Summer Strawberry Salad with Creamy Poppy Seed Vinaigrette

For the dressing:
1/3 cup apple cider vinegar
¾ cup sugar
2 tbsp. minced shallot
¼ tsp. dry mustard
1 tsp. salt
6 tbsp. light mayonnaise
3 tbsp. freshly squeezed orange juice
6 tbsp. vegetable oil
1½ tsp. poppy seeds

For the salad:
Romaine lettuce, washed and dried
Strawberries, hulled and sliced
Mandarin orange segments
Fresh pineapple, cubed

In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice. Process to blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated. Add the poppy seeds and pulse briefly just until blended. Transfer to an airtight container and refrigerate until ready to use.

To make the salad, chop the lettuce into bite-size pieces. Plate individual servings of the lettuce in salad plates. Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired. Drizzle lightly with the poppy seed dressing and serve immediately.