First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

• Combine spices until well blended.
• Sprinkle rub on both sides of chicken  rubbing in well.
• Melt 2 tablespoons of butter over medium high heat.
• Cook chicken pieces until just done, about 4 minutes per side.
• Remove chicken pieces, keeping them warm.
• Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
• Whisk in the lemon juice and whipping cream until well blended.
• Add sun dried tomatoes.
• Reduce heat, simmering to desired consistency.
• Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

• Cook bacon until crisp, drain on paper towels.
• Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
• In a large bowl add the potatoes and smash.
• Crumble the bacon over the potatoes.
• Pour the vinegar mixture over top and mix well.
• Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

• Brown the hamburger and drain off the grease.
• Add 1/2 cup water and taco seasoning to the hamburger.
• Cook until liquid is absorbed.
• Preheat oven to 400°.
• In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
• In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
• Spray a shallow pie pan with PURE.
• Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
• Spread with one of the bean mixtures.
• Add another tortilla and spread with some meat mixture.  Top with a thin layer of cheese.
• Repeat layers until you have about 7 or 8 layers.
• Top with remaining cheese.
• Cover lightly with foil.
• Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
• Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

• Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

• Melt butter in a saucepan.
• Add garlic and saute until fragrant.
• Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
• Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S  LINK PARTY PALOOZA

Save