Chicken Enchilada Soup..

1 can diced tomatoes
1 rotisserie chicken
1 large can enchilada sauce
1 can black beans drained
1-2 cups frozen corn
1 cup chopped zucchini
2 T lime juice
1 medium onion chopped
4 oz. diced green chili
1 tsp cumin
1 tsp chili powder
1/2 tsp salt and pepper

Throw all ingredients in the crockpot.  Simmer.  Serve with sour cream, cheese, and scoop with tortilla chips.

Apple Crisp...

10 cups of your favorite baking apple
1 cup white sugar
1 TBS. all purpose flour
1 tsp. ground cinnamon
1/8 - 1/4 cup water
1 cup quick cooking oats
1 cup all purpose flour
1 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter melted

Preheat oven to 350 degrees F (175 degree C)

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.


Lemon Blueberry Poppyseed Bundt Cake

1 box white cake mix
4 eggs
2/3 cup oil
zest of 2 lemons
1/4 cup lemon juice
1/2 cup milk
1 cup plain yogurt
1 (3.4 oz-3.9 oz) pkg. lemon instant pudding mix
1 TBS. poppy seeds
1 1/2 cup blueberries, frozen or fresh

Lemon Glaze:
1 1/2 cups powdered sugar
3 TBS. lemon juice
2 TBS. butter, melted
Fresh blueberries for decoration

Preheat oven to 350 degrees and grease a bundt cake pan.

1.  Sift cake mix into a small bowl to remove any lumps; set aside.
2.  In a large bowl, combine eggs, oil, lemon zest, lemon juice, milk and yogurt.
3.  Add cake mix and instant pudding mix;  stir well.
4.  Stir in poppy seeds
5.  Gently fold in blueberries
6.  Dump into bundt cake and and spread evenly
7.  Bake for 38-50 minutes or until a knife inserted near the center comes out clean.
8.  Let cool in pan and then turn out.
9. Lemon glaze: whisk powdered sugar, lemon juice, and butter.  Add more lemon juice if you want a thinner glaze or more powered sugar to make it thicker.
10. Pour glaze over the cooled cake and serve with fresh blueberries.


Beef with Broccoli

1.5 lb flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
3lbs lbs broccoli, cut into bite-size florets (Buy three lbs. of broccoli, it will be less once you cut off the florets)
2 tablespoon high-heat cooking oil
1 tablespoon minced garlic
3 teaspoons soy sauce
2 teaspoon cornstarch
1 teaspoon cooking oil
Freshly ground black pepper to season the beef
6 tablespoons oyster sauce
4 teaspoons chicken broth
4 teaspoons Chinese black vinegar (or balsamic vinegar)
1 In a bowl, combine the ingredients for the Beef Marinade. Add the sliced beef and let marinate for 10 minutes at room temperature.
2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.
3 In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
6 Serve over steamed Jasmine (or white) rice. 


Spicy Chicken Teriyaki Bowls with Coconut Rumba Rice

Recipe from: Favorite Family Recipe

Our Version of Rumbi Rice Bowls with Rumbi Rice
  • 1 Tbsp. vegetable oil
  • 4 carrots, peeled and grated
  • 3 celery stalks, washed and sliced
  • 1 zucchini, chopped into small cubes
  • 1½ c. chopped broccoli florets
  • 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
  • *Rumbi Rice (see recipe below)
  • **Spicy Hawaiian Teriyaki Sauce (see recipe below)
  1. Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
  2. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)


Meatball Subs

I got this yummy recipe from my sister, Lindsey.  :)

3 lbs. ground meat (1lb ground beef and 2lb mild Italian sausage)
1/3 cup chopped white onion
2 eggs
1 cup oatmeal, (slightly pulse in a blender if it's Old Fashioned to break it up a bit)
1/2 cup spaghetti sauce (Buy a regular to large size jar, you'll use more
of this later.)
2-3 cloves garlic, very finely minced or mashed/pressed
1/2 to 1 tsp. Italian Seasonings (to taste)
Salt & Pepper (to taste)
Dash of red pepper flakes (to taste)

Pepperjack cheese slices
Hoagie Buns

Preheat oven 350 F.

Pour 1/2 cup of the spaghetti sauce in the bottom of a large cookie sheet.

Mix the rest of the ingredients.  Roll meatballs. I used a small cookie dough scoop so they were uniform.  I don't like mine too big on the subs.  I got 63 small meatballs.

Layer meatballs on top of the sauce in one layer. You may need one more smaller pan because the meatballs can be close, but not touching.

Bake for 25-30 minutes depending on size until meat is cooked through.

In a small saucepan, heat remaining sauce on low.

Toast buttered hoagie buns under the broiler. Remove tops from pan. Layer a slice of Pepperjack cheese on each bottom roll and broil very carefully until cheese is melted.

Layer a row of meatballs on top of the the cheese, then pour just a little bit of sauce over the sandwich. Add roll top and serve.  You can serve the sauce on the side.

Since this makes a lot of meatballs, you can freeze them easily for a later meal.   Flash freeze them in a single layer on a cookie sheet, then place them in a freezer bag.

Shelly's Menu January 11-17

Sunday:  Eating dinner with friends.  I have to bring a salad so I am bringing this one **Update:  This salad was REALLY good.  Loved the dressing, which I made in the blender.
Monday: Korean Beef Lettuce Wraps
Tuesday: Pork Tenderloin with Melting Roasted Potatoes and green salad
Wednesday:   Clam Chowder in Bread Bowls
Thursday: Leftovers
Friday: Asian Sesame Chicken and Broccoli


Cream Cheese Butterhorn Cookies aka Rugelach

Cream Cheese Butterhorn Cookies aka Rugelach
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 (8 ounce) package cream cheese
  • 1/3 cup sour cream
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped walnuts (I prefer pecans)
  • 1/2 cup raisins (optional)
  1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
  2. Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.
  3. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
  4. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
  5. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
  6. Preheat oven to 350 degrees F.
  7. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
  8. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.


Carne Asada

3 pounds flank steak - tenderized by the butcher or with your meat mallet
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.  Grill the steak to your desired doneness, but don't overcook it!  Slice against the grain into thin strips.  Serve with rice, beans, salsa, sour cream, guacamole, etc. rolled in a tortilla.

Like Cinnabon Cream Cheese Frosting

Like-Cinnabon Cream Cheese Frosting

8oz Cream Cheese, softened
1 cube butter, softened
1 lb. powdered sugar
1 tsp lemon juice
1 tsp vanilla

Beat together the cream cheese and the butter.  Slowly add the powdered sugar and mix well.  Beat the mixture together on high for 10 minutes.  It's all about light, fluffy airy frosting, so don't skimp on the mixing!  When you are almost done with the mixing, add the lemon juice and vanilla.

Easy Cinnamon Bubble Bread

Easy Cinnamon Bubble Bread

Rhodes White Frozen Rolls
1/2 c. butter, melted
2/3 c. sugar
1 Tbsp. cinnamon

In a small bowl, mix together the cinnamon and sugar.  Roll each piece of frozen dough in the melted butter and then in the cinnamon sugar mixture.   Place them in a greased baking dish, following the directions on the back of the roll package for rising.  Bake at 350 for 15-20 minutes.  Remove from oven and let cool.  Frost with your favorite cream cheese frosting.


Minestrone Soup

1 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz.) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (14 oz.) Italian style stewed tomatoes
1 can (15 1/4 oz.) reduced sodium new red kidney beans, rinsed and drained
2 cups cooked kale or spinach, optional
1/2 cup uncooked small shell shaped pasta
1/4 tsp. italian seasoning
1/4 tsp. crushed red pepper
grated parmesan cheese

In medium saucepan, heat oil over medium high heat until hot.  Cook and stir onion and garlic 3-5 minutes or until onion is translucent.  Add next 8 ingredients; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender.  Serve with parmesan cheese, if desired.

203 calories per serving.


Apple Pie Crumble...


2 1/2 cups flour
1 1/4 cups brown sugar
3/4  cup quick oats
1 cup melted butter

1/2 cup sugar
3 TBS. corn starch
1 cup water
3 cups diced and peeled apples
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 tsp. lemon juice


In a bowl combine flour, brown sugar, oats, and butter.  Keep 1 1/2 cups for the crumble top of the pie.  Press the remaining into the bottom and sides of a 9 inch pie pan.

In a saucepan, combine the water, sugar, and cornstarch.  Bring the mixture to a boil until it thickens. Remove from heat and stir in the apples, vanilla, cinnamon, and lemon juice.  Pour this mixture into the pie crust and then top with the rest of the crumble topping.

Bake for 35-45 minutes on 375.  If the pie starts to look to brown, cover with aluminum foil for the remaining cooking time.  Cool on wire rack.

Gingersnap Pie Crust...

30 Gingersnap Cookies
1/4 cup sweetened shredded coconut
5 TBS. melted butter

Directions.  Process the gingersnaps in a food processor until fine.  Add to a bowl along with the coconut and melted butter.  Mix until combined.  Press firmly into the bottom and the sides of a 9 inch pie pan.  Bake for 10 minutes on 350 degrees and let cool completely.

This crust pairs nicely with a banana cream, coconut cream, or lime pie.