Crites Family Stuff

Ingredients for 8 servings

• 1 cup cooked rice, warm
• 2 chicken breasts, cooked and shredded
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• .5 tsp garlic salt
• 1 can black beans, rinsed
• 1 green onion, finely sliced
• .5 roasted red pepper, diced
• .25 cup fresh cilantro, chopped
• 2.66 cup shredded Mexican blend cheese
• 8 burrito-sized flour tortillas
• .25 cup melted butter
• Sour cream
• Guacamole

Steps

1. Mix together rice, chicken, lime, chili powder, cumin, garlic salt, beans, onion, red pepper and cilantro. Set aside. Sprinkle 1/3 cup of cheese in the center of each tortillas. Then arrange chicken and rice mixture down the center of each tortilla. Roll each tortilla up burrito style. Brush rolled up wraps with butter and place on a heated panini maker. Cook for 3 minutes and serve with sour cream and guacamole.

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Ingredients for 3 servings

• Iceberg lettuce
• 2 boneless, skinless chicken breasts, finely diced
• 1 cup water chestnuts, diced
• 3 tbsp onions, diced
• 1 tsp minced garlic

Stir Fry Sauce:

• 4 tbsp soy sauce
• 4 tbsp brown sugar
• 1 tsp white vinegar

Special Sauce:

• .25 cup sugar
• .5 cup water
• 2 tbsp soy sauce
• 2 tbsp white or rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• .125 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp hot mustard (optional)
• 1 tsp garlic and red chile paste (optional)

Steps

1. Prepare lettuce by removing the core and slicing the head in half. Crisp lettuce by rinsing in cold water, drain well and put in a ziplock bag. Refrigerate for several hours. Separate the leaves into cups.
2. Dice chicken and saute in olive oil with the water chestnuts, garlic and onions until almost done. Add stir fry sauce and finish cooking.
3. For special sauce, mix cornstarch and sugar. Add water and remaining ingredients. Cook until thickened slightly, stirring constantly. Set aside and cool.

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Ingredients for 15 servings

• Flour tortillas, warmed
• Black beans
• Green Chili Lime Rice
• Sweet pork
• Romaine lettuce, chopped
• Pico de Gallo salsa
• Guacamole
• Fried corn tortilla strips
• Tomatillo Ranch Dressing

Sweet Pork:

• 5 lb pork tenderloin or shoulder roast
• 1 cup red salsa
• 2 cups brown sugar
• 1.5 cans Dr. Pepper

Green Chili Lime Rice:

• 1 cup uncooked rice
• 1 tsp butter
• 2 tbsp chopped onion
• 2 cloves garlic, minced
• 1 tbsp canned green chili, chopped
• 1 lime zest and 2 tbsp lime juice
• 3 tbsp fresh chopped cilantro
• 2 chicken bouillon cubes
• Pinch of cumin
• 2.5 cups water

Creamy Tomatillo Ranch Dressing:

• 1 tomatillo, husked
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 envelope buttermilk ranch mix
• 1 clove garlic, minced
• 2 tsp sugar
• .5 fresh jalapeno, seeded

Steps

1. To make sweet pork place the pork in a crock pot and pour a mixtures of the salsa, sugar, and Dr. Pepper over the top and cook on high for 8 hours. When meat is tender, remove meat from crock pot, cool slightly and shred pork. Replace the meat back into the cock pot and cook another hour. (Chicken can be substituted.)
2. To make rice, saute onion in butter. Add green chili, cilantro, bouillon, cumin, lime, rice and water. Bring to a boil and cover, reducing heat. Simmer until rice is tender and water is gone.
3. To make the tomatillo dressing, place all ingredients in blender and blend until smooth. Refrigerate 1 hour. Dressing can be stored in an airtight container for up to 4 days.
4. Assemble the salad with the flour tortilla on the bottom. Add the rice, warmed beans, and shredded pork. Top with lettuce, pico de gallo, guacamole, corn tortilla strips, and dressing.

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Ingredients for 8 servings

• .5 cup buttermilk
• .66 cup whole wheat bread crumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• .5 tsp thyme
• .5 tsp paprika
• .5 tsp salt
• 1 tbsp parmesan cheese
• .25 tsp pepper
• .125 tsp ground mustard
• 1.25 lb chicken cut into thin strips

Steps

1. Preheat oven to 400F. Spray pan with cooking spray. Mix all ingredients together except buttermilk and chicken. Soak chicken in buttermilk for 5-10 minutes. Roll in bread crumb mixture. Place on greased cookie sheet. Spray chicken lightly with cooking spray. Bake for 20 minutes or until chicken is done.

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Ingredients for 15 servings

• 1 lb sausage, browned and drained
• .5 lb bacon, cooked and crumbled
• 12 oz frozen hash brown potatoes
• 1 medium green bell pepper, chopped
• 2 tbsp chopped green onion
• 2 cups shredded cheddar cheese, divided
• 1 cup bisquick
• 3 cups milk
• .5 tsp salt
• 4 eggs

Steps

1. Grease a 9 x 13 pan. Combine sausage, bacon, hash browns, bell pepper, green onion, and 1 cup cheese in a large bowl. Spread into pan. Whisk together bisquick, milk, salt, and eggs until blended. Pour over potato mixture. Sprinkle remaining cheese on top. Cover and refrigerate overnight (no longer than 24 hours).
2. Next day preheat oven to 375F. Remove dish from refrigerator. Bake, uncovered for 30-35 minutes or until golden brown. Let stand 10 minutes before serving.

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Ingredients for 4 servings

• 8 chicken tenders
• 1 can cream of chicken soup
• 3 tbsp sour cream
• .25 cup milk
• 3 slices baby Swiss cheese
• 1 box stove top dressing
• .25 cup water
• .25 cup butter
• Salt
• Pepper
• Onion powder
• Garlic powder

Steps

1. Layer chicken in greased baking dish. Sprinkle with a little salt, pepper, onion powder, and garlic powder. Layer cheese on top of chicken.
2. In a bowl, mix soup, milk, and sour cream. Pour on top of cheese. Melt butter. Add dressing and mix thoroughly. Cover and bake at 350F for 35-45 minutes.

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Description

It's not a traditional Mexican recipe but it's really easy and a great side dish.

Ingredients for 4 servings

• 2 tbsp oil
• .5 bell pepper, chopped
• .25 onion, diced
• 1 clove garlic, minced
• 1 cup rice
• 1 can petite diced tomatoes
• 1 cube chicken bouillon
• 2 cups water
• 1 tsp salt

Steps

1. Saute oil, bell pepper, onion, garlic, and rice until rice begins to turn golden brown. Then add the rest of the ingredients. Cook like regular rice, covered, stirring often, until water is absorbed and rice is tender.

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Ingredients for 8 servings

• 1 lb fettucini
• 1 (8 oz) pkg cream cheese, softened
• .5 cup butter
• 1 cup Parmesan cheese
• 1 tsp garlic powder
• 1 cup milk

Steps

1. Cook the pasta according to the package directions. Meanwhile, place all the rest of the ingredients in a heavy saucepan. Put over medium-low heat and let it all melt together and become smooth. Add more milk if it becomes too think. You can also add cooked chicken or shrimp to the sauce or just top the dish off with grilled chicken on top.

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Ingredients for 6 servings

• 1 lb penne pasta
• 1 bunch broccoli
• 3 chicken breasts
• 2 tbsp cream cheese
• 2 cups heavy cream
• .5 cup butter
• .75 cup Parmesan cheese
• .5 tsp garlic powder
• .75 tsp chipotle powder
• Salt and pepper to taste

Steps

1. Cook pasta according to package directions.
2. Clean and cut up broccoli into florets. Steam until tender. Grill or fry chicken. Cut into bite-sized pieces.
3. Make sauce by bringing the cream cheese, heavy cream and butter to a simmer. Add the Parmesan cheese, and seasonings. Combine the sauce, broccoli and chicken. Serve over penne pasta.

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Description

Jenny Garrett: I love this recipe!

Ingredients for 6 servings

• 2 lbs zucchini, peeled, chopped, and cooked in salt water
• 2 chicken breasts, cooked and chopped
• 2 cans cream of chicken soup
• 1 tbsp onion, diced
• 1 cup sour cream
• 1 cup shredded cheese
• 1 box chicken stuffing
• .5 cup butter, melted

Steps

1. Mix all, except zucchini,chicken stuffing, and melted butter, together. Put mixture in to buttered 9x13 pan. Add zucchini on top. Mix chicken stuffing and melted butter together then sprinkle on top. Bake at 350F for 30-40 minutes.

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