Cilantro Lime Rice

INGREDIENTS

• 1 tablespoons butter
• 1 1/4 cups rice (long grain white rice or jasmine rice works best)
• 2 1/4 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Juice and zest of 1 large lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon ground cumin

DIRECTIONS

1. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

BBQ Chicken Salad Cilantro Lime Rice Bowl

INGREDIENTS

Salad Bowl:
• 3 to 4 cups cooked, chopped chicken (rotisserie chicken works great here)
• 1 to 2 cups BBQ sauce (homemade version here)
• 6 to 8 cups chopped romaine lettuce
• Cilantro lime rice (homemade version here)
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 15-ounce can black beans, rinsed and drained
• 1/2 red onion, thinly sliced
• 1 to 2 cups shredded or cubed Monterey Jack or cheddar cheese (or a combo)
• 1 to 2 cups chopped tomatoes
• 1 to 2 avocados, pitted and diced
Cilantro Lime BBQ Dressing:
• 1/2 cup mayonnaise, light or regular
• 2/3 cup buttermilk
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1 tablespoon red wine or white vinegar
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• Pinch cayenne pepper
• Pinch black pepper
• 1/3 cup BBQ sauce (homemade version here)

DIRECTIONS

1. Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
2. Toss the chicken and BBQ sauce together until the chicken is well coated.
3. Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados.
4. Drizzle with dressing and serve.

Peanut Butter Caramel Chocolate Chip Cookie Bars

From Mel's Kitchen Cafe (One of my all-time favorites)

INGREDIENTS

Cookie Dough:
• 12 tablespoons butter, melted
• 1 cup (7 ounces) brown sugar
• 1/2 cup (3.5 ounces) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (13.75 ounces) all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 2 cups chocolate chips
Peanut Butter Caramel:
• 10 ounces soft caramels (see note above), unwrapped
• 1/3 cup cream or milk (see note above)
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• DIRECTIONS
  
  
  1. Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with foil (the foil part is optional but helps the bars come out in one big slab after cooling, if that's your thing) and spray liberally with nonstick cooking spray.
  2. Whisk the melted butter, brown sugar and granulated sugar together in a large bowl until combined. Add the eggs and vanilla and mix well. Add the flour, salt and baking soda and mix until just combined. Stir in the chocolate chips.
  3. Spread or press about half (or just slightly more than half) of the batter in the bottom of the prepared pan and bake for 8-9 minutes.
  4. While the cookie dough base is baking, add the caramels and cream to a microwave-safe bowl (you can also heat on low on the stovetop in a saucepan) and microwave for 1-minute increments at 50% power, stirring in between, until the caramel is melted and smooth. Stir in the peanut butter and vanilla extract.
  5. Drizzle the caramel mixture over the top of the baked cookie dough and spread evenly.
  6. Pinch the remaining cookie dough between your fingers and crumble over the top of the caramel.
  7. Bake for 18-20 minutes until the bars are puffed and the edges are slightly golden.
  8. Let the bars cool completely before cutting into squares.

Cool Cheesecake Sauce

ingredients

• 1 8 - ounce package cream cheese, softened
• 1/2 cup light sour cream
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla

directions

1. In a mixing bowl, beat cream cheese and sour cream with an electric mixer until fluffy and combined. Add powdered sugar and vanilla; beat until smooth. Cover and chill in the refrigerator at least 1 hour.
2. It's delicious with fresh berries, cherries or peaches. Try it layered in a parfait or simply poured over fruit and cake or brownies.

Perfect Bar Cookies for a Crowd

Ingredients

• 3¼ cups + 2 tablespoons all-purpose flour
• 1½ teaspoons baking soda
• 1½ teaspoons salt
• 1½ cups (3 sticks) butter, softened (can use coconut oil*)
• 1 cup + 2 tablespoons granulated sugar
• 1 cup + 2 tablespoons packed brown sugar
• 1½ teaspoons vanilla extract
• 3 large eggs
• 3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white - yum!)

Instructions

1. PREHEAT oven to 375° F.
2. Grease 17 x 12 - inch half-sheet pan
3. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.
4. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Grilled Chili-Lime Chicken with Strawberry Avocado Salsa

Yield: Serves 4 (or more if serving smaller portions to kids)

Ingredients

• Chili-Lime Marinade:
• 2 tablespoons lime juice (from 1-2 limes)
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 large garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts (see note above)
• Strawberry Avocado Salsa:
• 6-8 ounces strawberries, hulled and diced
• 1/2 avocado, pitted, peeled and diced
• 2 green onions, chopped
• 1-2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice (about 1 lime)
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste

Directions

1. For the marinade, whisk together the lime juice, olive oil, honey, garlic, chili powder and salt. Place the chicken in a gallon-size ziploc bag or shallow dish and pour in the marinade. Turn the chicken to coat in the mixture. Refrigerate for 4-8 hours, turning once or twice.
2. Preheat a grill to medium heat and cook the chicken 6-7 minutes per side, more or less depending on the thickness of the chicken (until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken). Remove the chicken from the grill and tent with foil for 5 minutes or so while whipping up the salsa.
3. For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.

Pesto and Marinara Mozzarella Chicken Bake

• The pasta dish i made in Bear lake :) 

• 
  
• INGREDIENTS
• 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
• Salt and pepper to taste
• 1/4 to 1/2 cup pesto
• 4 cups (32 ounces) marinara sauce (Mel's homemade version here)
• 8 thick slices mozzarella cheese or freshly grated mozzarella cheese (about 1 to 2 cups)
• Hot, cooked noodles for serving (optional)

DIRECTIONS

1. Preheat the oven to 400 degrees F. Lightly grease a 9X13-inch (or slightly smaller) baking dish with cooking spray and set aside.
2. Pat the chicken pieces dry with a paper towel and lightly season all sides with salt and pepper. Spoon the pesto into the baking dish and toss the chicken with the pesto until evenly covered, arranging them into a single layer.
3. Pour the marinara evenly over the top of the chicken. Top with mozzarella slices (or with shredded cheese, if using).
4. Cover the dish with lightly greased foil and bake for 15 minutes. Uncover and bake for 10-15 minutes longer until the chicken is cooked through and the cheese is hot and bubbling.
5. Serve over hot, cooked noodles, if desired.