Favorite recipes I have found from pinterest

Not sure if you have tried these on pinterest or not,.  If not, you should!


My Thanksgiving assignment this year is rolls.  Made these tonight as a practice.  SOOOO GOOD!!!

My one complaint, there is only one egg in the recipe, so it is hard to half it, so now we have 40+ extra rolls.

http://www.howdoesshe.com/delicious-dinner-rolls/

Made Mango Salsa Chicken last week.  The chicken was really moist and had good flavor.  Super quick and little prep.  (my kind of meal right now)

http://www.tightwadinutah.com/2010/07/mango-salsa-chicken-super-good.html
She used 2 chicken breasts cut into strips.  Pour salsa over to cover it.  Bake at 350 for 30-40 minutes.  
That's all.  

Crispy Southwest Chicken Wraps
This has made it onto our menu rotation.  So easy to use up rice from a previous night.  We LOVE this one!

http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

*Makes 6 wraps

INGREDIENTS:

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center - it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Monterey Chicken
We tried this one for Father's day.  BBQ sauce, bacon, cheese...yes, it is THAT good!

http://kimmccrary.blogspot.com/2010/05/perfect-day.html
You have to scroll through a lot of pictures to get the recipe, so here it is.
4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Let me know what have been some of your favorites!