Chicken Avocado Tacos

 Chicken Avocado Tacos (surprisingly delicious)

Tami B.

Yield: 6-8 servings

**I wasn't convinced when I was first showed this recipe, but my Mom had tried it, and insisted we all try it...it was amazing! Such a surprisingly good flavor.

2 lbs. chicken, diced and pan-fried with cumin, garlic salt, etc.

Corn or flour tortillas

2 ripe avocados

3 TB fresh lime juice

4 ripe tomatoes, diced into ¼” pieces

8 oz. cotija cheese, queso fresca, or feta

1 c. thawed frozen edamame (cooked in the microwave)

1 c. thawed frozen corn

1 small head romaine lettuce (sliced up thinly)

**I like to 1.5x the dressing:

1 ½ TB distilled white vinegar

1 TB finely chopped fresh mint

¾ tsp. sugar

¾ tsp. salt

½ tsp. freshly ground pepper

1/3 c. extra-virgin olive oil

Sour cream (1 TB per tortilla)

Cut avocados into ½” diced pieces and place in large bowl. Add 2 TB lime juice and the diced tomatoes and toss. Add the cheese, edamame, corn and romaine. In a separate bowl, whisk vinegar with the mint, the remaining 1 TB of lime juice, sugar, salt, and pepper. Gradually whisk in the olive oil. Drizzle the dressing over the cold mixture, toss and season to taste. To serve, spread each tortilla with 1 TB of sour cream and top with chicken. Then top with cold mixture and eat like a taco.

Cheesecake (Mom's Perfect One)

Mom’s Perfect Cheesecake

Tami B.

Yield: 2 pies

2 8-oz. pkg cream cheese

1 ¼ c. sugar

16 oz. sour cream

12 drops lemon juice

½ tsp. vanilla

2 eggs

2 graham pie crusts

Blend cream cheese and sugar until creamy. Add everything else and mix well. Pour into graham crusts. Cook 33 minutes at 350. Drizzle with chocolate and refrigerate or refrigerate and serve with defrosted and mashed frozen berries.

Veggie Lasagna...and it tastes good!

Veggie Lasagna ...and it tastes good!

Kristen W.

Yield: one 9x13

1 quart spaghetti sauce      

**Giada di Laurentis  - Creamy Tomato (from Target) is the absolute best in this recipe. You can make it with another sauce and it will be “good” but believe me, it’s worth the $4 jar of this stuff.

1 can petite diced tomatoes

About 1 c. grated carrot

1 tsp. oregano

6 cooked lasagna noodles

1 16-oz container ricotta or cottage cheese

3-4 handfuls baby spinach (chopped- I use kitchen shears to cut it in handfuls)

2 eggs

1 ½ c. thinly sliced zucchini

About 2 c. shredded part-skim mozzarella cheese

Parmesan Cheese

Mix carrots, oregano, tomatoes and spaghetti sauce together.

Mix Ricotta/cottage cheese, spinach, and eggs together in a separate bowl.

Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.

Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini (enough to cover the whole thing once), and then a layer of shredded mozzarella and sprinkled Parmesan.

Repeat layers with remaining ingredients (top layer will be cheeses)

Bake in 350 degrees oven for about 45 minutes (without foil)

Artisan Bread

Artisan Bread

Tami B.

Yield: 2 small dome loaves

3 c. water

1 TB sugar

1 ½ TB. Yeast

1 TB sea salt

5 ½ c. flour

Mix warm water, sugar, and yeast until yeast bubbles. Add salt and flour. Dough will be sticky.  Let sit in the bowl for 45-90 minutes. Remove, shape, and place on baking sheet. (You can shape various ways, but it doesn’t rise like a normal bread loaf. You can split it into two round domes and let them cook on a cookie sheet.) Let rise until double. Bake at 425 for 30 minutes. (put a cake pan of water in with the bread while it bakes to make it crustier.)