Pollo Durango

There is a local Mexican restaurant Cafe Sabor which I love. This recipe was published in the paper, I made it for my family and Matt says it is "Awesome", it is easy and fast and very tasty.

Pollo Durango
1 cup chicken cubed
1 cups mushrooms washed and quartered
2 TBSP butter
1/2 cup shredded Monterrey jack cheese
1/2 cup sour cream
3/4 cup tomatillo enchilada sauce (if you cant find it try green chili enchilada sauce)

1. Cook Chicken and mushrooms together in butter in a large skillet
2. Combine cheese, sour cream and tomatillo sauce in another pan cook until creamy.
3. Drain the chicken and mushroom and add a pinch of cilantro
4. Combine the chicken/mushrooms with the sauce.

This makes one large (restaurant sized) serving but at my house that is enough for all 4 of us.
This is great alone but is awesome in enchiladas or burritos.

Original Recipe from the Herald Journal Sunday, May 3, 2009 "A Taste of Mexico" by Eli Lucero

6 can Tortilla Soup

This reciped is so yummy for fall! It's great to because all of the ingredients are so simple! I bet you have them all in your pantry!

15 oz. Corn
15 oz black beans, drained and rinsed
10 oz diced tomatoes with green chilies
2 cans (14.5 oz) chicken broth
1 c. cooked chicken, diced
¼ md. onion, finely chopped

Depending on how thick/thin you prefer soup do or do not drain corn and tomatoes. Simmer all ingredients on medium heat 30-45 minutes or in a crock pot 3-4 hours.

Oven Roasted Potatoes

Oven Roasted Potatoes
We really like these potatoes!

Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper

Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.

Teriyaki Chicken Marinade

As I was looking through my recipes, all the quick and easy ones stood out. This is a definite favorite. It is great just served with rice or in fajitas or something like that.

½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger

Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.

One Pan Meat and Noodle Dinner

While this recipe is not exciting it is a nice standby to have for one of those days that you just need to make something easy that your family will eat.

One Pan Meat and Noodle Dinner

1 lb. ground beef, chicken, or ham
1 ¼ cups macaroni
2 cups water
2 cups sauce (tomato sauce, cream soup, etc…)
1 tsp bouillon
1 tsp minced onion
For tomato add: ½ tsp basil, ½ tsp oregano, ½ tsp garlic powder
Optional: Top with 1 cup shredded cheese

Brown meat or simply add precooked meat. Add macaroni, water, choice of sauce, and choice of spices. Bring to boil; stir once to prevent sticking, cover and reduce heat to low. Simmer for 15-20 minutes, until macaroni is tender. Serves 5.