J's Recipe Box

Doritos Chicken Casserole

5/29/2020

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Doritos Chicken Casserole

Ingredients

1/2 c. milk
1/2 c. sour cream
3 c. shredded cooked chicken
2 c. shredded Mexican cheese blend (divided)
1 lg. bag Doritos
Chopped lettuce
Diced tomato
1 (10 oz.) can cream of chicken soup
1 can Ro-Tel diced tomatoes with green chilies drained
1/2 packet taco seasoning mix

Instructions

Preheat the oven to 350 degrees.
In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well.
Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese.
Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

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Garlicky Roasted Broccoli

5/22/2020

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Garlicky Roasted Broccoli
Ingredients:

1 pound of fresh broccoli
¼ c olive oil
1 Tbs rice vinegar
6 cloves garlic, peeled
1 tsp salt
Red pepper flakes, optional
Lemon wedges, to garnish

Instructions:

Arrange a rack in the middle of the oven and heat to 450 degrees F. Cut the broccoli into bite sized florets. Cut the stems into diagonal bite-sized pieces. Place in a large bowl.
Place the olive oil, rice vinegar, garlic and salt in a small food processor and process until thick and creamy. If desired, add a pinch of red pepper flakes.

J's Notes: This is a great make ahead for the freezer. Just pull out and reheat in the oven or microwave.

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Steak Bites with Garlic Butter

5/15/2020

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Steak Bites with Garlic Butter
Ingredients:

1 ¼ pounds sirloin steak, cut into small cubes
1 Tbs olive oil
2 Tbs butter
2 tsp minced garlic
Salt and pepper to taste
1 Tbs minced parsley

Instructions:

Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with the remaining meat if needed.
Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
Sprinkle with parsley and serve.

NOTE: If you don’t have sirloin, you can also use tenderloin, rib eye, or strip steak.
J's Notes: I have made these before. They are delish. They are great for both an appetizer or main dish.

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Sheet-Pan Chipotle-Lime Shrimp Bake

5/8/2020

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Sheet-Pan Chipotle-Lime Shrimp Bake
Ingredients

1 ½ pounds baby red potatoes, cut into ¾” cubes
1 Tbs. extra virgin olive oil
¾ tsp., sea salt, divided
3 limes
¼ c unsalted butter, melted
1 tsp. ground chipotle pepper
½ pound fresh asparagus, trimmed
½ pound Broccolini or broccoli, cut into small florets
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tbs. minced fresh cilantro

Directions:

Preheat oven to 400 degrees. Place potatoes in greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving the fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt.
Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

Adapted from Taste of Home

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Primavera Pasta Salad

5/1/2020

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Primavera Pasta Salad
Ingredients:

Kosher Salt
2 pounds fusilli / corkscrew pasta
1 c mayonnaise
½ c whole milk, plus more if needed
¼ c sour cream
1 TBS chopped fresh parsley
1 TBS chopped fresh chives
2 lemons, zested and juiced
Freshly ground black pepper
3 Tbs grated Parmesan Cheese
1 c broccoli florets, broken into small pieces
1 c cherry tomatoes, halved
1 c frozen peas, thawed
1 c sliced asparagus (2-inch pieces)
½ c matchstick carrots
Green onion to taste

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
To make the dressing: combine the mayonnaise, milk, sour cream, parsley, chives, lemon zest and juice, 1 teaspoon salt, ½ teaspoon pepper and 2 tablespoons of Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrot and green onions. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.

NOTE: If you don’t care for broccoli, you can substitute cauliflower, or another favorite crunchy veggie. This would also be delish with some bacon added as well, or even diced chicken to make a light supper.

Adapted from: The Food Network / The Pioneer Woman

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J's Recipe Box

Doritos Chicken Casserole

Garlicky Roasted Broccoli

Steak Bites with Garlic Butter

Sheet-Pan Chipotle-Lime Shrimp Bake

Primavera Pasta Salad

Joan Warren

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