Mexican Chicken and Rice

Mexican Chicken and Rice by Crystal Edgley

1 1/4 boneless chicken (4 boneless skinless chicken breast halves)
2 tsp chili powder
1 cup salsa
1 cup water
2 cup min rice
1 cup shreded cheese

In a skillet let chicken, chili powder, water and salsa come to a boil. Turn down to low. Cover. Let simmer for 10 min. Uncover. Bring back to a boil. Add rice and cheese. Cook for 5 minutes on low. Ready to serve.

Panini – Provolone & Salami

Panini – Provolone & Salami Rachel Betteridge

Low-profile sliced bread (I like sourdough or garlic flavor)

Classico Pesto

Sliced Provolone cheese

Sliced Cotto Salami (with peppercorns)

Tomato, sliced

Spinach leaves

Olive oil to brush on bread/ or butter (sometimes I do garlic butter)

Heat up your George Foreman or Panini Grill.

Assemble sandwich: spread a tsp or pesto on each slice of bread; layer salami first, cheese, tomato and then spinach. Oil or butter outside slices of bread for grill. Place Panini’s on grill and grill for 4-5 minutes.

Simple and Delicious! Nice for a change-up!

Roast Beef Melts

Roast Beef Melts from Ellie Collins

Roast beef
Provolone sliced cheese (or whatever cheese you want)
Green chiles
Au Jus packet
Sandwich rolls

Heat a little bit on water in a pan and heat roast beef in pan- can tear up a little. While heating meat, brush rolls with butter on both sides and broil very briefly in oven, with the rolls open. Heap roast beef on sandwich, place green chiles on top, and top with cheese. Put in oven under broil to heat, very briefly, until cheese is melted.

While heating, mix up Au Jus sauce (use water from heating roast beef). Very yummy, and very quick to make!

Tiffany's Fantastic Mac & Cheese

Tiffany's Fantastic Mac & Cheese by Tiffany Vranes

Here's the recipe for 1 cup worth- double or make according to amount wanted.

2 cups makes 9x9" pan
3 cups makes a 9x13" pan.

Put macaroni noodles or desired noodle type on the stove to cook then start white sauce:
(1 cup of noodles for 1 cup of sauce)

White Sauce (for 1 cup of sauce):
2 TBS butter
2 TBS flour
1/4 tsp salt
1 c. milk (slowly mix in)
1 inch think chunk of velveeta cheese
Mix till melted

After noodles are cooked drain and put in dish. Pour sauce over noodles when melted and stir. Let sit for a minute and turn on oven to 350. Cook for 10-20 minutes uncovered (depends on consistency wanted!) Be careful not to overcook.

Chile Rellano Casserole

Chile Rellano Casserole from Ellie Collins

Take a 9x13 pan and spray with non stick

Take 2-2 1/2 package of Ritz crackers and grind up and put at bottom of 9x13
Take green chilis, either diced or cut in strips and lay all over crackers
Put sharp cheddar cheese over the chilis
Keep layering chilis with cheese until 1 to 1/2 lb of sharp cheddar is gone.

In separate bowl mix:
4 eggs
3/4 of 12 oz can of evaporated milk
1 tsp salt

Pour over pan of cheese/chilis

Bake at 350 for 50-60 minutes uncovered.
- I like to blot grease off after pulling out of oven
-Easier to cut if you let it cool for a min after getting out of the oven.

Yummy, yummy, yummy! A New Mexican tradition!