Recently in Recipe Box Category

It's Labor Day and, in the spirit of celebrating all those who labor, I thought I would treat myself to something junky. And cheesy. That you can eat with tortilla chips. Actually, it has nothing to do with Labor Day or the end of summer vacation or the fact that the neighborhood will be blissfully quiet again tomorrow when all the kids go back to school. I just had a hankerin' for this awesome and slightly curious chile con queso.

This was a family favorite when I was growing up. It made its debut in the 70s and always returned for an annual appearance on New Year's Eve. Maybe other times, too, but I remember it as a New Year's Eve thing.

Anyway, it's not too complicated and you can whip it up in under 30 minutes.

Ingredients:
1 medium onion finely chopped
2 Tablespoons butter
1 15 oz. can tomato sauce
1 can peeled green chiles, chopped
1 8 oz. pkg. cream cheese
8 oz. cheddar cheese, cubed or grated
salt and pepper to taste

Directions:
Wilt onion in butter; add tomato sauce, chiles, salt and pepper.
Simmer about 10 minutes.
Add cheeses and continue to simmer until all cheese is melted.
Stir thoroughly. (a metal whisk is helpful)

Serve with tortilla chips.

I've used spring onions and sometimes throw in some jalapenos if I want to spice it up.

Eat with caution if you have gallbladder problems. Just sayin'.

I made this delicious and easy chicken dish for dinner last night. I thought it had a perfect balance of sweet and savory flavors... mmmm! The leftovers served up very nicely for lunch today, too, with Naan.

I would have taken a picture for you, but it smelled so amazing and we were just too hungry to get the camera out. Oh well, next time.

Ingredients:
4 boneless, skinless chicken breasts (halves, about 1-1/2 pounds)
1 small onion (1/3 cup), chopped (I used a vidalia onion)
1 clove garlic, minced
2 tablespoon butter or EV olive oil (or blend of both)
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey (I didn't measure, just drizzled away)
1 cup quick-cooking couscous
Optional garnishes: orange wedges, mint leaves

Directions:

In a large skillet cook chicken, onion, and garlic in hot butter/olive oil over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boil; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink.

While chicken is simmering, cook couscous according to package directions. Serve with chicken, onions and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.

Try one or more of these variations for... well... a little variety!
In the last minute of simmering, gently stir in 1/2 cup or so of plain yogurt (go Activia!)
Add finely cut julienne carrots to onions and garlic.
Add a 1/4 cup golden raisins to onions and garlic.
Serve with Naan or jasmine rice instead of couscous.

What else sounds good with this? Please leave a comment!

One of my daughters was asking for this recipe so she can make it for her husband. The recipe hails from the August 1974 issue of Better Homes and Gardens Magazine and was a favorite of mine as a teen. It is retro-fully delicious and a great way to use some of that wonderful yellow squash that can be found at such a good price during the summer season.

Ingredients:
2 pounds yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot
1 8-ounce package herb-seasoned stuffing mix
1/2 cup butter or margarine, melted.

Directions:
In saucepan, cook sliced squash and chopped onion in boiling salted water
for 5 minutes. Drain.
Combine soup and sour cream.
Stir in shredded carrot.
Fold in drained squash and onion.
Combine stuffing mix and butter or margarine. Spread half of stuffing
mixture in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing over vegetables.
Bake in 350 degree oven for 25 to 30 minutes or until heated through.
Serves six.