Hombre Omelets

Ingredients:

tortillas (good quality)
eggs
cheese
butter

Fillings (Your choice of):
sliced green onions
El Pato sauce
sliced mango
tomatoes

These are made in a skillet, one at a time.

In a small bowl or mug, mix one egg and some pepper. Pour into buttered skillet (skillet should be about the same size as the tortilla). The egg should be spread all over the pan. Top with a tortilla and press it down to make sure it will bind with the egg. After a minute or so (when egg is cooked), flip it over and top with grated cheese and cook until melted. Remove from pan and top with desired toppings, then roll up and eat like an enchilada.

Recipe from Brett & Shane Doughty.

Cheesy Vegetable Chowder

2 Tbsp. butter
2 lg. potatoes, peeled and chopped
1/2 c. chopped onion
1 Tbsp. flour
1 c. chopped carrots
½ c. water
1 c. chopped celery
2/3 c. milk
1 Tbsp. minced garlic
2 c. chopped broccoli
4 c. chicken broth
2 heaping cups shredded cheddar

Melt butter in large soup pot. Add onions, carrots and celery; sauté over medium heat till tender. Add garlic, cook additional 1-2 minutes. Add broth and potatoes, bring to a boil and cook till potatoes are tender. Mix the flour with the water then add to soup mixture and simmer till soup is slightly thickened. Add milk and broccoli and cook till broccoli is just tender and soup is heated through. Stir in cheese, allow to melt and serve.

Note from Melissa: I always at least double this recipe and I always add a little extra potatoes and broccoli.

Recipe from Melissa Beckstead.

Indian Fry Bread

3 cups flour
1 T. baking powder
1/2 tsp. salt
1/4 cup milk
1 1/2 cups warm water

Combine all ingredients and knead dough. Allow it to rest for 15 minutes. Divide into desired size pieces and roll flat. Fry in hot oil on both sides.

Top with beans, lettuce, cheese, meat, salsa, etc. For dessert, honey and or/ powdered sugar on top. Yum!

Chicken Enchilada Soup (Crockpot)

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package Frozen Corn (10 oz.)
½ cup chopped onion
½ cups Red Pepper, Diced (Optional)
1 can (10 Oz) Enchilada Sauce
1 can Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts

Optional toppings:
Tortilla strips or crushed tortilla chips
Avocado, diced
Pepper Jack Cheese, shredded


In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture (frozen or thawed).

In a separate bowl, whisk together the enchilada sauce and soup. Whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top bowls of soup with your choice of pepper jack cheese, avocado, and crushed tortilla chips.

Notes from Cammi: I usually do not add the red pepper. The toppings really add a lot to the soup. I like to serve this with cheese crisps or cornbread. Makes great leftovers.

Chicken Enchiladas with green chile sour cream sauce

10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter 
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chiles

garlic powder, pepper, and onion powder, to taste

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan.

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chiles. Add seasonings to taste. Heat through, but do not bring to boil.

 

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Recipe adapted from Jessica Lamont.

Aunt Kathy's No Bake Oatmeal Cookies

2 cups sugar
1/3 cup cocoa
1/2 cup milk
1/2 cup butter

Put everything in a pot. Cook until boiling, remove from heat, and add:

1/2 cup peanut butter
3 1/2 cups oats
1 cup coconut
1/2 tsp vanilla

Stir together. Form into mounds on wax paper and let cool.

My Aunt Kathy made the best no bake chocolate cookies when I was a kid. Every time I make them, I remember sitting at her kitchen table, eating cookies, and feeling loved.

Lemon Consomme

4 pieces of boneless skinless chicken breast (cut in strips for faster cook time)
1 can beef consommé
1-2 lemons
3/4 cup flour
2 eggs
1 tsp. lemon pepper
butter
egg noodles
parmesan cheese

Mix flour and lemon pepper. Dip chicken in egg. Dip in flour mixture. Dip in egg again, and flour again. Fry in butter until brown. Mix soup with juice of 1-2 lemons. Beat in 1 tablespoon of flour into soup/lemon mixture. Pour mixture into frying pan. Watch and stir until it thickens. Turn down to low-med heat and cook covered until chicken is cooked through. Serve over egg noodles tossed with butter and parmesan.

Recipe from Laura. This was a huge hit with our family.