Black Bean Chicken Wraps

This is a perfect summer recipe. With no cooking involved it is perfect on those hot days for lunch or dinner.


Black Bean Chicken Wraps.
4 8 inch flavored or flour tortillas. or flat bread wraps found by the pita bread in most grocery stores.
1 15 ounce can of black beans, drained
1 med green pepper, finely chopped
2-3 green onions, sliced
1 13 ounce Canned chunk chicken breast
1/2 cup of mayonnaise
1-2 Tablespoons lime juice
2 tablespoons fresh cilantro, snipped
leaf lettuce

To prepare tortillas and make them pliable for use. I have found the easiest way is to place the tortillas between two damp paper towels and place in microwave for 30 seconds.If using flat bread no need to heat.
Combine the beans, green peppers,green onions, chicken and mayo into large bowl and stir to combine. Then add lime juice and cilantro and stir. Spread bean mixture evenly over tortillas. Top with lettuce. Roll up tortillas.This is also a great meatless meal as well, just omit the chicken.

I love these wraps paired with the Greek salad (posted below)

Greek Salad

Ingredients
1/2 10 ounce package romaine lettuce
1/2  10 ounce package baby greens
1 large cucumber, chopped
2 Roma tomatoes,sliced and halved
1/4 cup pitted Kalamata olives
1 red onion halved and thinly sliced
1 4 oz package feta cheese, crumbled
Combine first six ingredients and top with *dressing then the feta cheese.

Vinaigrette Dressing
6 Tablespoons olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 1/2 cups red wine vinegar


*When I don't have time or have all the ingredients to make the dressing. I just use olive oil and salt. Just pour 6 tablespoon of olive oil over salad mixture or more until all salad is coated then add salt to taste.

Better than ...Cake

The Father at our house requested this cake for Father's day. I had to really dig to find the recipe since the last time I made was for his birthday. I know this cake by another name but chose to post it how it was posted on the cake box I cut it off of years ago.

Better-than-Almost Anything Cake
1 Package Betty Crocker SuperMoist German chocolate cake mix
Water, Vegetable oil and eggs as called for on cake mix package directions
1 can (14oz) sweetened condensed milk
1 jar (16-17 oz) caramel or butterscotch topping
1 container (8oz) frozen whipped topping, thawed. about three cups.
1 bag (8oz) toffee chips or bits. Or two of your favorite candy bars crushed up. We like butterfingers. 

Heat oven to 350. Make and bake cake as directed on package for 13 x 9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake: let stand until milk has been absorbed into cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around edges to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips or crushed candy bar. Store covered in refrigerator.

Chicken Lettuce Wraps

Another recipe that I searched for because we had and loved these lettuce wraps at Pei Wei's. It is great wrapped in lettuce but after Jack got too frustrated eating it in the lettuce I just serve it over rice not using the dipping sauce. But should defiantly be tried wrapped in lettuce. So good. The ingredients may sound a little daunting and expensive when you buy them to get started but if you make this meal more than once it all pays for itself.  One of my major turn to comfort foods.

Chicken Lettuce Wraps
1 head iceberg lettuce
2 large chicken breasts halves cooked and diced
1 teaspoon garlic, minced
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar
1 8 oz can water chestnuts, diced
2 green onions, finely sliced
1 cup fresh mushrooms, diced

Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible).

Place chicken and garlic in wok or large skillet over med heat and warm through. Add soy and hoisin sauce, sesame oil, ginger and vinegar to the heated chicken and garlic. Cook and stir until all chicken in coated about 3 min. Add chestnuts, mushrooms and onions and cook until onions are soft.

To serve transfer chicken mixture to large bowl. Serve with lettuce by spooning mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.

Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot or brown spicy mustard
2 tsp hot water
1-2 teaspoon red chili garlic sauce (optional)

Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.

Chicken Pot Pie

This is one of Jason's favorites. I am more than happy to make it since it is so easy and filling.

Pot Pie
1 pound boneless skinless chicken breasts cooked and shredded
1 tablespoon olive oil
1 medium onion, chopped
4 carrots diced
 3 tablespoons flour
2 cups milk
1 10oz bag frozen peas
1 tablespoon thyme (or more to your liking)
Salt and Pepper 
pie crust (2)

Heat oil in saucepan. Add onions, carrots and cook. Stirring until softened. 6-8 minutes.Sprinkle flour over vegetables and cook stirring for 1 min. Add milk and simmer until thickens 2-3 minutes. Stir in chicken, peas, thyme 3/4 tsp salt and 1/4 tsp pepper. Transfer meat and vegetable mixture to prepared pie pan. Pour over one sheet of dough, cover with second sheet of dough. Cut slits into dough and bake at 400 for 30-35 minutes or until the crust is brown and bubbling.

Chicken Tortilla Salads

This is a recipe that I am happy to share. Since moving to Florida Jason and I have missed eating our favorite chicken salads that we got at Costa Vida. This year I have been on a hunt to make a replica of that salad that we so dearly have missed. It comes from a combination of different recipes and a few alterations. I have the chance to test it out on several different crowds and it has been quite the success.
There are two things that make this salad. The rice and the dressing.
 Santa Fe Lime Rice
1 cup uncooked white rice
2 cups chicken broth
1/4 teaspoon salt
Juice of 1/2 lime
2 tablespoons butter
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
To use a rice cooker, combine all ingredients in the cooker. Cover and turn on.
To cook on the stove combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat and simmer and add the lime juice, butter, cilantro, and cumin, Sir, cover and simmer 15 to 20 minutes, until rice is tender. Makes 4 servings.
Recipe from The Food Nanny Rescues Dinner.

Cilantro Ranch Dressing
1 cup bottled salsa Verde
1 .4oz packet buttermilk ranch dressing mix
1/2 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
1/2 tsp salt
1 tablespoon fresh lime juice
1/4 tsp ground cumin
1/4 cup sugar
Blend all ingredients in blender and chill for 30 to 1 hour before serving.


This is how you construct the salads
Tortilla
Black or Pinto Beans
Lime Rice
Shredded chicken or pork. Cooked the way you like it.  ( I just grill my chicken with some garlic and butter and a little bit of chicken broth)
shredded cheese
lettuce
cilantro ranch dressing
top with tortilla strips or chips (optional)

Another great thing about this is you can make burritos the next day if you have leftovers. Just heat the dressing and spread on top of burrito.

Kappa Casserole

This recipe comes from Grandma Judy. She was a member of the Kappa Kappa Gammas. At every luncheon or dinner party they had this casserole. This is one of those comfort foods that Mom would make for us.  It always tastes better the second day, so if you have leftovers it is a good one to have more than once. This is also a great freeze and eat later meal.

Kappa Casserole
2 lbs ground beef
1 small onion, chopped
2 cans cream of mushroom soup
1 4 oz jar of pimientos, diced
16 oz sour cream
bag of egg noodles

Cook noodles according to package directions. Cook ground beef  and onions. Drain. Add soups, sour cream and pimientos. Mix in the noodles.  Place in casserole dish. Best to sit overnight but doesn't have to be. Bake at 350 for 30 min.

Taco Haystacks

Kate being the newlywed requested this recipe. It is one of our family favorites. Whenever we all get together and mom asks for requests of what we would all like to eat this is always asked for. It is easy to make and feeds a crowd. If you are only cooking for two or a smaller group cut recipe in half or freeze extra.
Taco Haystacks
2 lbs ground beef
1 small onion chopped
2  8 ounce cans tomato sauce
2 15 oz cans chili with beans
2 10 oz mild enchilada sauce
1/2 tsp chili powder
1 tsp garlic salt
pepper to taste
Cook the ground beef and onions. Then add beef and onion mixture to crock pot along with rest of ingredients. Cook on low for four hours. Top with lettuce, chopped tomatoes, shredded cheese, frito corn chips,avacado and sour cream

*Kate~ Mom wanted me to include a special note to you. Using the little red strainer spoon I gave you drain the fat after you cook the ground beef and onions before adding it to the crock pot with the rest of the ingredients. You do this everytime you cook ground beef!*