KING RANCH CHICKEN

 

This was an instant keeper.  Easy and delicious

Credit where it is due, it came from here:

https://www.delish.com/cooking/recipe-ideas/a20689459/king-ranch-chicken-recipe/

Yields:

12 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Ingredients

• Cooking spray

• 1 Tbsp. 

  extra-virgin olive oil

• 1 

  onion, chopped

• 1 

  green bell pepper, chopped

• 2 

  cloves garlic, minced

• 1 

  (10.5-oz.) can cream of chicken soup

• 1 

  (10.5-oz.) can cream of mushroom soup

• 1 

  (10-oz.) can Ro-Tel

• 3 cups 

  cooked shredded chicken

• 1 tsp. 

  chili powder

• 1/2 tsp. 

  cumin

• Kosher salt

• Freshly ground black pepper

• 18 

  corn tortillas

• 1 1/2 cups 

  shredded cheddar

• 1 1/2 cups 

  shredded Monterey jack

• Freshly chopped cilantro, for garnish

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Directions

• 1. Step 1Preheat oven to 350°. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat. 
  2. Step 2Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese. 
  3. Step 3Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes. 
  4. Step 4Garnish with cilantro before serving. 

Microwave Chocolate Cake

 Microwave Chocolate Brownie

Ingredients

¼ cup all-purpose flour

¼ cup white sugar

2 tablespoons unsweetened cocoa powder

⅛ teaspoon baking soda

⅛ teaspoon salt

3 tablespoons milk

2 tablespoons canola oil

1 tablespoon water

¼ teaspoon vanilla extract

Directions

Mix flour, sugar, cocoa powder, baking soda, and salt together

in a large microwave-safe mug; stir in milk, canola oil, water

and vanilla extract.

Cook in the microwave until cake is done in the middle,

about 1 minute 45 seconds.

Best Coconut Custard Pie Recipe

This recipe for coconut custard pie is a celebration of custard's elegant simplicity, and you're bound to fall in love with it.

PREP TIME: 10 minutes

COOK TIME: 45 minutes

SERVINGS: 8 Slices

TOTAL TIME: 55 MINUTES

Ingredients

2 eggs

½ cup butter, cubed

1 cup sugar

2 tablespoons all-purpose flour

¾ cup milk (any type)

1 cup + 3 tablespoons flaked coconut

½ teaspoon vanilla extract

1 frozen pie crust

Optional Ingredients

whipped cream, for serving

Directions

Preheat oven to 350 F.

In a large bowl, beat the eggs lightly.

Cut the butter into small cubes, and add to the bowl along with the sugar.

Set an electric mixer to medium speed, and mix until blended.

Add in the flour, and blend again.

Add the milk, and blend again.

Stir in the coconut and vanilla.

Pour the coconut custard into the pie shell.

Top with the remaining coconut flakes.

Bake for 45 to 50 minutes, until firm.

Let the pie cool for 1 hour before slicing and serving. Top with whipped cream, if desired.

Nutrition

Calories per Serving 405

Total Fat 24.6 g

Saturated Fat 14.3 g

Trans Fat 0.5 g

Cholesterol 72.8 mg

Total Carbohydrates 44.1 g

Dietary Fiber 1.6 g

Total Sugars 26.9 g

Sodium 146.4 mg

Protein 3.6 g

Source: https://www.tastingtable.com/646384/best-coconut-custard-pie-recipe/

Read More: https://www.tastingtable.com/646384/best-coconut-custard-pie-recipe/

P.F. Chang's Orange Peel Chicken (Copycat)

 

P.F. Chang's Orange Peel Chicken (Copycat)

P.F. Chang's Orange Peel Chicken is crispy chicken pieces in a spicy, sweet sauce with orange flavor. Healthier than the restaurant version!

Yield4 servings

Prep Time15minutes minutes

Cook Time15minutes minutes

Total Time30minutes minutes

CourseMain

CuisineChinese

AuthorSabrina Snyder

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Ingredients

 

• ▢2 lb chicken breast , cut into 1-inch pieces
• ▢1/4 cup cornstarch
• ▢1 tablespoon vegetable oil
• ▢4 tablespoons minced garlic
• ▢4 green onions , sliced
• ▢1 cup tomato sauce
• ▢1/2 cup water
• ▢1/4 cup granulated sugar
• ▢2 tablespoons brown sugar
• ▢1 tablespoon Sriracha sauce
• ▢1 tablespoon soy sauce
• ▢2 tablespoons canola oil
• ▢peel from 1 orange , half zested and half julienned
• ▢Perfect Brown Rice

Instructions

• Cut the chicken into 1 inch chunks. Put in a bowl and coat with cornstarch.
• Add two tablespoons of oil to your wok.
• Heat oil on medium high and add the chicken.
• Cook until browned on both sides.
• Remove chicken from pan. If you have about a tablespoon of oil in the pan go ahead and use it without wiping your pan clean. If not, add a tablespoon of oil, minced garlic and green onions and let cook for about 1 minute, but don't let your garlic burn.
• Add tomato sauce, water, sugar, Sriracha and soy sauce.
• Bring to a boil and then simmer for about 5 minutes or until the sauce thickens.
• Remove from heat and set aside.
• Add the chicken back into the pan with the sauce.
• Top with the orange zest and orange strips and mix until all coated, letting it cook for another 20-30 seconds for the chicken to heat back up.
• Serve with Perfect Brown Rice, Every Time and some Roasted Garlic and Ginger Carrots.

Notes

Recipe adapted from Recipe Secrets3.3.3077
JJJ - I added various stir-fry veggies depending on what I have. My family complained that there wasn't enough sauce so I will be doubling the sauce recipe from now on.

Nutrition

Calories: 485kcal | Carbohydrates: 32g | Protein: 50g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 928mg | Potassium: 1116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 455IU | Vitamin C: 14.2mg | Calcium: 47mg | Iron: 1.9mg

Source: https://dinnerthendessert.com/orange-peel-chicken/