Some B&T Family Recipe's for you:
(We would like to hear if you like them - We would love to hear if you find a way to improve them)
White Cheese Chicken Lasagna
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.Bake 35 to 40
minutes in the preheated oven.
Avocado Chicken Salad
2 tablespoons fresh lime juice
2 tablespoons olive oil
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
1 ripe avacado, mashed
1 ripe avacado, mashed
1 ripe avocado, peeled and chopped
**(Other optional ingredients include, grapes, dried cranberry's, nuts, etc.)**
Fajita Rita Madness
Pork Loin (we like lime chipolte marinade)
Sweet Onion
Sweet Bell Pepper
Black Beans
White Rice
Tomatoes
Tortilla Shells
Banana Peppers
Cheese
Sour Cream
Hot Sauce
So there is really no recipe or amounts - just a reminder that fajitas are "delish" and easy to make (some people think it is all we eat.) We recommend grilling everything - all the veggies need to be wrapped in aluminum foil and seasoned with Tony's and olive oil. You can do the same with the black beans (rinse them a couple times first and add some olive oil). Grill the pork loin in small porkchops then slice when ready for fajitas so it doesn't dry out. Not sure uf you can grill rice so you wan to make that in the pampered chef rice cooker (perfect every time). You can wrap the tortilla shells in foil and place on the grill to warm before serving. (Bill will do the dishes all you have to do is throw away all the aluminium foil)
B&T's Famous Enchiladas (On the grill)
3 Cups finely diced meat (we love smoked pork loin)
1 Can Refried Black Beans (yes Black Beans)
2 Jars Chopped Green Chili's
1 Can Enchilada Sauce (we prefer our salsa verde)
1 pint Sour Cream
2 Cups Cheese
3 - 4 Tomatoes Diced
Sliced Jalapeno (optional)
6 Tortilla Shells
Mix meat and green chili's together. Smother the desired amount of refried black beans onto tortilla shells and then add meat/chili mixture and roll into an enchilada. Place into lightly greased pampered chef stone. Cover liberally with enchilada sauce and tomatoes. Place on the grill for 1 - 2 hours on low heat. Before they are done, smother with sour cream and cheese and jalapenos if desired and grill until cheese is melted and golden brown.
Enjoy!
Summer Garden Lasagna (On the Grill)
This is a great summer treat (no noodles - the summer squash make the noodles)
3 Med. Summer Squash and/or Eggplant
1lb sausage (or hamburger if you prefer)
1lb sausage (or hamburger if you prefer)
1 Sweet Onion diced
2 Sweet Peppers diced
2 jars favorite sauce (Peck's love Vodka Sauce)
Roma Tomatoes - slices
16oz. Cottage Cheese or Ricotta (We vote Cottage Cheese)
2 Eggs
4 Cups Mozzarella or other Italian Cheese
Portabella Mushrooms (for Bill's half)
Garlic and Italian Seasoning
First, wash and cut your summer squash the long way (like noodles) - brush with olive oil and grill (flipping for color on both sides) until noodles are firm but cooked.
Cook your sausage, and saute your onions peppers and mushrooms - seasoning as needed.
Heat up sauce and doctor it up appropriately
Mix Cottage Cheese or Ricotta with 2 eggs and 2 cups mozzarella cheese.
Using 9x16 pampered chef stone and start with 1 C. sauce in bottom of pan - then a layer of your "noodles" with sausage/veggies, cottage cheese, tomato slices, sauce and sprinkle some more cheese on top, then repeat making sure all "noodles" are totally covered with sauce. Grill covered for approx. 1 1/2 - 2 hours and enjoy.
