Mexican Chicken

Make your crockpot do all the work

Ingredients:
2 or so pounds of Chicken
1 Large can of Enchilada Sauce
2 Table Spoons of Taco Seasoning
2 Cups of Minute Rice

Tortilla's day of serving
Beans day of serving
Cheese
Any other condiments (Lettuce, Salsa, Sour Cream, ETC)

Place chicken, taco seasoning and Enchilada sauce in a gallon sized ziplock. Put the two cups of rice in a quart sized bag. But both bags inside another gallon bag then freeze.

If you are cooking it right away. Place Chicken, Taco Seasoning and Enchilada sauce in the crockpot and cook until done. Now you can either take OUT the chicken and shred it or leave it in. But you need to add the minute rice and recover and cook until Rice is soft (should take 5 minutes)

Serve with beans and tortillas, top with cheese. Yummy!

Baptist Breakfast Casserole

This is called Baptist Breakfast Casserole because what Baptist doesn't like to bring a casserole to a potluck... and for Breakfast... well the Baptists are the only ones UP that early to make it there in time for a breakfast potluck.

No offense to any other denominations or to Baptists ;) If they love Jesus... Casserole or not... they are good in my book!

Ingredients
10 Eggs
1Tbl. Flour
1/4 tsp. Baking Powder
1 stick (1/2 cup) Butter, melted
1 pint regular or low-fat Cottage Cheese
1 pound Monterey Jack Cheese, shredded
1 can (6 ounces) diced Green Chiles

Directions
Heat oven to 350 degrees.
Whisk eggs, flour, baking powder and butter together in a large bowl.
Stir in cheese and chilies.

Pour into a lightly greased 13-by-9-inch baking pan.
Cover; bake until set, cheese is melted and just beginning to brown, about 35 minutes.

You can freeze these up to 4 months and defrost completely before warming again either in the microwave or the oven. Be sure to COVER in the oven.

Sushi Rice

This is NOT a Freezer Friendly recipe... BUT I need to archive it so that I can find it when I need it... wise ;)

Cook Rice.

Rice 1 cup

Water 1 1/5th cups

Mix together:

Vinegar 2 Tbsp

Sugar 1/2 Tbsp

Salt 1 tsp

Prepare a non-metallic mixing tub/bowl, preferable wooden or glass (make sure its not polished since the vinegar will remove the wax polish).

Wash mixing tub/bowl well. Dry with kitchen towel

Put cooked rice into mixing tub/bowl and spread it evenly over bottom of the tub/bowl.

Sprinkle vinegar mixture generously over the rice. You may not need all of the vinegar mixture. Do not add too much liquid.

With a large wooden spoon, mix riice with slicing motion.

While mixing, use an electric fan. This is not to cool the sushi rice but to puff the extra liquid away

Keep sushi rice in the wood tub, covered with a damp cloth.

Recipe compliments of Mikuni University - Sushiology 1A