Layered Chicken Rice Casserole

                                                                                                                                                                                                                                                                                                                                                                                                                                                         

1 rotisserie chicken shredded

1 can 98% fat free cream of celery soup
1 1/2 c low fat sour cream
1/2 mayo
1 splash lemon juice
2T Cajun seasoning
1t garlic salt

1 steam in the bag broccoli with cheese sauce
1 c uncooked rice (follow package directions, I use Jasmati rice)
2 c Colby Jack cheese

Mix soup, sour cream and mayo. Add lemon juice, cajun seasoning and garlic salt. Add chicken and steamed broccoli cheese mix. Layer 1/2 chicken mixture in bottom of foil pan, add 1/2 rice on top of the chciekn mixture, then add a little cheese. Add rest of chicken mixture and rest of rice, top with rest of cheese. Cover and bake 350 degrees for 45 minutes.

Zesty Italian Dressing

Thanks to Sharon for the recipe and Breezermom for the photo!

Spice Mix

1 tablespoon garlic salt

1 tablespoon onion powder

1 tablespoon sugar

2 tablespoons dried oregano

1 teaspoon fresh ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon celery salt

2 tablespoons Cajun seasoning

Zesty Italian Dressing

1/4 cup red wine vinegar (original recipe called for white wine vinegar)

2/3 cup extra virgin olive oil

2 tablespoons water

2 tablespoons mixed spice (above spice mix)

1 In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.

2 Store the spice mix in a tightly sealed container, and use as needed.

Caesar Chops & Pasta

                                                                                                

Thanks Food and Family Magazine!!

1 cup penne pasta, uncooked

2   bone-in pork chops (3/4 lb.), 1/2 inch thick

1/4 cup KRAFT Classic Caesar Dressing, divided

1/2 cup  KRAFT Shredded Parmesan Cheese, divided

1 cup tightly packed baby spinach leaves

2 cloves  garlic, minced

1/2 cup halved cherry tomatoes

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese-sides down, to skillet; cook 4 min. on each side or until done (160ºF). Transfer to plate; cover to keep warm.
DRAIN pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.

Black Bean Enchiladas

                                                                                                    

Filling

1 can black beans drained and rinsed

1 c Colby/Jack cheese

1 c pepper jack

1 cup sour cream

I onion chopped (sauté)

1 bell pepper chopped (sauté)

½ t black or white pepper

½ cup Pace picante sauce (mild)

8-10 flour tortillas

1 can red enchilada sauce

1 can green enchilada sauce

13x9 pan or larger bake at 350 for 40 min covered with foil
Mix beans and 1/2 cup of each cheese, sour cream, onions, bell peppers, picante, and pepper to make filling. Take tortillas and fill down the middle. Roll and put seam side down. Push together tightly in pan. Cover with the two cans of enchilada sauce, spoon to cover all tortillas so that they are wet. 13x9 pan or larger- bake at 350 for 40 min covered with foil. After 30 min. remove foil and add rest of both cheeses on top and let melt.

Lobster Soft Tacos

Inspired by a local Mexican Tapas restaurant.
      
2, 2 lbs live lobster (steamed, boiled with tail finished on the grill, cube meat)
1 package fresh corn tortillas
2 ripe avocados
6 large, fresh tomatoes (chopped, seeded)
1 medium white or red onion
4 limes
1 cup chopped, fresh cilantro
Cotija cheese for garnish
Cayenne pepper
Salt and freshly ground pepper

Prepare the pico de gallo by chopping and seeding all tomatoes and placing them in a bowl. Next add the chopped onion, three tablespoons of chopped cilantro, juice from two limes, and salt and pepper to taste. Mix well. Next, slice the avocado and fan on a plate for service. Squeeze the juice from a lime over the avocado to keep from browning.
Finally, prepare the lobster by boiling or steaming it and finishing the tail on the grill. Cube all the meat and in a bowl fold in a dash of cayenne pepper, two tablespoons of cilantro and the juice of one lime. Take care not to break up the lump lobster meat.
When the lobster is nearly ready, dry-fry tortillas over medium heat in a frying pan stacking them on top of each other to keep warm. If using recommended fresh corn tortillas, you might need two per taco.
Set out the meat, tortillas, avocado (or guacamole), pico de gallo, crumbled Cotija, and extra cilantro for guests to make their own tacos. Spread a little of both sauces on the tortilla. Slice the final lime into wedges to serve on the side.

Tomatillo Sauce

• 6 Tomatillo, husked and rinsed or 1 (13 ounce) can Tomatillo
• 1 jalapeno, seeded and chopped
• 6 sprigs cilantro, chopped
• 1/2 small white onion, chopped
• 1/2 teaspoon salt
• 1/4 cup water

Directions:

If using fresh Tomatillo, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them.

Place the Tomatillo, cilantro, and onion in a blender or processor. Blend until coarsely pureed.

Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes

Tequila Lime Sauce

½ c white tequila

2 T lime juice

2 T minced shallots

1t minced garlic

1T fresh cilantro chopped

½ t salt

3 turn’s black pepper

¼ c heavy cream

8 T unsalted butter cut up

Combine the first six ingredients and bring to boil, reduce by half. Stir in cream and simmer for 3 minutes. Whisk in butter and remove from heat. Continue whisking until all butter is incorporated. Serve immediately. Yields 1 cup