Spicy Chicken Marinade for Cinco de Mayo

I made some really delicious quesadillas today in honor of Cinco de Mayo.

I came up with a homemade spicy marinade that pleased everyone in the family and make the chicken moist, flavorful and tasty for this quick mexican meal.

Spicy Chicken quesadillas marinade

2 to 3 lbs boneless chicken breast
1 1/2 cups cut up habanero and jalepeno peppers
1/2 cup canola oil
4 or 5 tablespoons of garlic chili sauce (for Indian food)

Put all three ingredients in blender and puree.  Flattened out/hammer chicken breast to an even consistency.   Spooned equal amounts of sauce over each chicken breast, salt each piece of chicken and stack in a bowl.  Let the chicken rest for 10 minutes on the counter.

Grill over medium heat on grill.

After chicken is cooked, cut chicken at an angle into small think pieces and place on tortilla with mexican cheese or grated cheddar.  Put back on the grill to toast the tortilla and melt the cheese.

Serve with quacamole, corn or Mexican rice and beans!

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Hormel Chili Recipe

This recipe is ALWAYS a crowd pleaser and always gets a double thumbs up from the men!
Enjoy!  My kids even eat this for lunch sometimes.


In our house, we call this CHILI Dip

Ingredients

• 1 (16 ounce) can hormel chili without beans
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) package shredded mild cheddar cheese or sharp cheddar cheese
• nacho chips or Frito Scoops, to serve

Directions

1. Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.

2. Remove and spread cream cheese to cover bottom of dish.

3. Next pour the hormel chili on top of the cream cheese.

4. Lastly, layer with the shredded cheddar cheese.  I prefer to use Monteray Jack with Jalapenos.

5. Microwave for 3 minutes or until cheese has melted.

6. Serve with nacho chips or scoop frito's

Amish Baked Oatmeal - Terri style

Here is my recipe for Amish Baked Oatmeal   I had purchased it at an Amish Market in Lancaster last summer and was hooked so I researched recipes, found one on TasteofHome.com and it has since been modified by me to meet my family of 5's tastes.  Everyone who visits and tastes it LOVES it!!!   My teenagers now choose eating this for breakfast over having a bowl of cereal before school in the morning.  It reheats nicely in the microwave so you can make it and have it for a few days in a row. 

It is now my families first choice as a morning meal (if there's any left) for breakfast every day!  I hope you like it too! 

If you never have had it:  Think - oatmeal cookie but more moist and thick and warm - of course!

AMISH BAKED OATMEAL

3 cups of quick-cooking oats

1/2 cup of sugar (or less if you add chocolate chips)

1 cup of Milk (skim is fine)

*1/4 cup of butter, melted

1/4 cup of canola oil

3 eggs

2 teaspoons of baking powder

2 teaspoons of vanilla extract

1 teaspoon of cinnamon 

Optional:  1/2 cup semi-sweet or dark chocolate chips (HERSHEY's, of course) or any dried fruit you might have home or would enjoy in your regular oatmeal - dried cherries, cranberries, blueberries, etc.

Cooking instructions:

Preheat oven to 350 degrees.  Combine all the ingredients, mix well.  Spread evenly into a buttered or greased 8X8 baking pan.  Can use a 9x13 but check the baking time and bake it on the low end of the time.  Bake for 25 to 30 minutes or until the edges are golden brown.  

Spoon into bowls, top with milk (if you like it that way!) or fresh fruit or brown sugar, if desired.  

ENJOY!

YIELD:  about 10 servings

* As long as there is 1/2 cup of oil or melted butter (combined) in this recipe it works.  I try to cut back on butter usage and add canola since it has better health benefits but you can use all butter - which would mean 1/2 cup melted and omit the oil.  It does taste great with all butter.  I've made it both ways.  I have NOT made it with all oil in the recipe 

Order seasonal and retiring Homemade Gourmet products

Call or email me your order ASAP if you are interested in any of the products below 

The following Fall/Winter seasonal products will be available while supplies last only beginning Feb. 1, 2010 (they are scheduled to be back in the fall/winter line in August barring unforeseen circumstances, unless they have chocolate chips, in which case, they are scheduled to be back in October):

© Season 'n' Steam Sloppy Joe Mix

© Season 'n' Steam Philly Cheesesteak Mix

© Skillet Chicken & Biscuit Mix

© Skillet Beef & Cornbread Mix

© Shepherd's Pie Casserole

© Country Style Gravy Mix

© White Chicken Chili Mix

© Beef & Barley Soup Mix

© Creamy Corn Chowder Mix

© White Chocolate Cran Orange Cookie Mix

© Tiramisu Cheesecake Mix

© Key Lime Cheesecake Mix

© Pumpkin Pie Cheesecake Mix

© Chocolate Pecan Cheesecake Mix

© Bodacious Butterscotch Pie Mix

© Southern Pecan Praline Mix

© Orange Cranberry Bread Pudding Mix

© Breakfast Pastry Puff Mix

© Tiramisu Muffin Mix

© Cinnamon Spice Makes Everything Nice Tea

© Spiced Cider Mix

The following products are expected to retire and will be available while supplies last beginning Feb. 1, 2010 (meaning, these are going away permanently!):

© Buffalo Wing Sauce Mix

© Double Chocolate Brownie Mix

© Cinnamon Pecan Streusel Cake Mix

© Tropical Breeze Tea

© Most of the boxed sets will go away or be updated with new products.

By popular demand, these products will also be included in our spring/summer product line and will continue to be available after Feb. 1, 2010, some with updated packaging:

© Velvety Creations Sauce Mix

© Jalapeno Ole Soup Mix

© Garlic Parmesan Bread Dippin' Mix

© Italian Red Pepper Bread Dippin' Mix

© Gusto Garlic Pesto Cheese

© Mojito Mint Tea

A new Addiction

OK.  So we all have our vices, crutches, call it what you want.

I have a confession.  I am now addicted to Stacy's Simply Naked pita chips.

Oh yes, they go well with spinach dip, jalapeno bacon cheddar dip or just plain sour cream.  But the are called Simply Naked for a reason.  They are simply addictive alone without any topping! I am sitting here eating them right NOW.

I just can't stop buying them OR eating them.  Buy them next time you go grocery shopping.  My Naked Chips live in the Organic Food isle at Giant Food.  You won't be sorry!

COOL website too!

Stacy's Simply Naked Chips 

A different kind of Side Dish

Here is a great recipe if you are needing a different kind of side dish.
I made all of the dressing but didn't use all of it to dress my SLAW. We are watching our fat and calorie intake.... It makes a great side dish for hamburgers or grilled chicken or even oven roasted chicken. It's easy to make, you just have to remember to buy the bag of broccoli slaw in the supermarket. It can be found where the bag salads live.

Thanks "aunt" Lori for turning me onto this recipe! It's always a huge hit at family reunion.

Enjoy!

Broccoli Cole Slaw
1 bag (16 oz) of broccoli cole slaw
1 bag (3 oz.) ramen oriental flavor noodle soup (Oriental flavoring packet is needed)
1 cup cooking oil - use canola much healthier
6 tablespoons sugar (or start out by adding less to save calories and adjust for taste)
6 tablespoons vinegar
salt and pepper to taste
1/4 cup chopped green onions (I substituted red onion and it was YUMMY)

Place shredded broccoli in bowl with onions and blend. Crush oriental noodles and add to salad. Mix oil, sugar, vinegar, salt, pepper and oriental flavor packet from the ramen noodles flavor packet.

Right before serving pour dressing over salad and toss to coat.

If you LIKE this recipe and think you might use it some time - I'd LOVE to hear your comments.

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I'm back --- here's a recipe for Italian Wedding Soup

I made this today for friends who came for lunch - it's "souper" easy and really good!
The whole recipe can be put together in 30 minutes or less.

EZ Italian Wedding Soup
1 Cup chopped Sweet or Spanish Onion
1 teaspoon of Homemade Gourmet Garlic Basil Seasoning
2 shakes of dried oregano
24 frozen mini meatballs
2 cans light chicken broth or 1 box gourmet chicken stock
1 cup small pasta shells
1 cup baby spinach sliced thin (cut off the stems)
2 Cups water
fresh ground pepper
1/2 tsp. salt
Olive Oil

Cooking directions:

In pot heat 1 Tbs. olive oil over med. heat. Add onion and garlic basil and oregano, salt and pepper. Cook for 5 minutes or until the onions are clear and tender. Add some water to the onions if they start to cook too fast. Cook the water down until the onions are the correct consistency. Add the meatballs; stir and continue stirring until browned about 5 minutes. Add broth and 2 cups of water; bring to a boil.

Add the uncooked pasta and cook until tender - 10 to 12 minutes. Stir in the baby spinach and cook until heated through.

Sprinkle with Parmesan cheese and serve with biscuits! ENJOY.
Serves 4