Chicken and Rice Casserole

Chicken and Rice Casserole

2 chicken breasts, boiled and shredded
2/3 c brown rice
1 c chicken broth
1 squash, sliced thin
1 small onion, diced
1 zucchini, sliced thin
1 4oz can green chiles, drained
1 can black beans, rinsed and drained
2 c shredded cheddar cheese
Cook rice according to package directions in chicken broth.  Mix all ingredients and 1 c cheddar in a large bowl and spread in a greased 9x13 casserole dish.  Sprinkle remaining cheese on top.  Cover and bake at 350 degrees for 30 minutes.  Remove cover and continue baking for 10 minutes.

Slow Cooker Hashbrown Casserole

Slow Cooker Hashbrown Casserole

1 32 oz bag frozen hashbrowns

1 8 oz container sour cream

1 can cream of chicken soup

1/2 large sweet onion, chopped

1 1/2 c shredded cheddar cheese

1/2 c butter, melted

Salt and pepper, to taste

Mix all ingredients in a large bowl and pour into a slow cooker that has been lined or sprayed with cooking spray. Cook on low for 4-5 hours.

Fish Tacos

Fish Tacos

White fish, grilled or pan seared (we used fresh rockfish)
Slaw
1/2 c mayonnaise
1 tsp sriracha sauce
Avocado
Sour cream
Salsa verde
Soft taco shells

Season the fish with salt and pepper or a fish seasoning. Cook the fish in a large pan drizzled with olive oil or on the grill. Prepare the slaw with mayo and sriracha. Break up the fish on the taco shells, top with slaw, avocado, sour cream, and salsa verde.

Buffalo Chicken Sliders

Buffalo Chicken Sliders

4 chicken breasts, cubed
1 bottle Ken's buffalo sauce
1/2 bottle hot sauce
1 packet dry ranch mix
2 tbsp butter
2 tbsp minced garlic
Slider buns

Add all ingredients except buns to the slow cooker. Cook on low for 2 hours. Serve with ranch dressing.

Prosciutto & Fig Crostini

Prosciutto & Fig Crostini

Crostini
Goat cheese
Fig preserves
Prosciutto
Fresh basil leaves

Top crostini with a small scoop of goat cheese, a small spoonful of fig preserves, a bite size piece of prosciutto, and a basil leaf. Serve immediately.

Salmon Cakes

Salmon Cakes

Vegetable oil, for frying
3 6-oz portions cooked salmon
1 1/2 c cracker meal
1/4 c panko breadcrumbs
2 large eggs, beaten
2 tsp Old Bay seasoning
1/2 red bell pepper, minced
20 blades fresh chives, snipped
2-3 tbsp fresh dill, finely chopped
3 tsp cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Olive oil, for drizzling
1/4 c mayonnaise
1/4 c chili sauce
1 tbsp dill pickle relish

Flake the cooked salmon with a fork. Add cracker meal and panko to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, 1 tsp pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. Form 3 inch patties of salmon cakes about 1 inch thick. You should yield 8-10 cakes. Fry cakes until golden in a single layer 3-4 minutes on each side. Drain on a paper towel lined plate.

Toss salad greens with coarse salt and lemon juice. Drizzle the greens with a little olive oil and re-toss to coat.

Combine mayo, chili sauce, relish, and remaining pepper sauce in a small dish. To serve, place salmon cakes on a bed of greens and top with chili sauce.

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

1 c sugar

1 c dark brown sugar

1 c butter, softened (2 sticks)

2 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp baking soda

3 c flour

1 c chocolate chips

1 c toffee bits

Preheat oven to 375 degrees. Place sugar, brown sugar, butter, eggs, and vanilla in a large bowl and beat until smooth. Add salt, baking soda, and flour to the sugar mixture and stir until well combined. Fold in chocolate chips and toffee. Drop dough by rounded spoonfuls onto a nonstick baking sheet. Bake 9-11 minutes.