From Monica’s Kitchen

We were recently invited into Close To My Heart President Monica Wihongi’s home to see how she’s using her Kitchen Traditions Cut Above® recipe kit. Watch the video below to see what she’s cooking up!

After seeing all of those mouthwatering dishes on Monica’s kitchen counter, don’t you just want to give them all a try? For those who do, here is a complete list of all of those yummy recipes straight from her recipe book! Enjoy!

Chicken Enchiladas

Ingredients:
  • 5 chicken breast, shredded
  • ½ white onion, finely diced
  • 1 package taco seasoning
  • 1-2 large can(s) Old El Paso mild red enchilada sauce
  • 1 cup canola oil
  • 1 package white corn tortillas
  • 3 cups mild cheddar cheese, shredded
Directions:

Preparing this dish can get really messy, so make sure you have everything close at hand. You will need an apron and a lot of paper towels!

 In a large bowl, mix the shredded chicken, onion, and taco seasoning. In one large frying pan, start heating the enchilada sauce. In another frying pan, heat the canola oil. Once the oil is hot, fry a tortilla, for approximately 20 seconds on each side, using tongs to flip. Transfer the fried tortilla to the enchilada sauce. Dip the tortilla in the enchilada sauce so that both sides are covered. Transfer the tortilla into a 9 x 13 pan and lay it flat. Put a tablespoon of the shredded chicken mixture and ½ tablespoon of shredded cheese on the flat tortilla. Roll the tortilla and lay it in the pan with the seam facing down. Repeat this process until your pan is full. Sprinkle the top of the tortillas with the remaining shredded cheese. Cover the pan with foil and bake at 350° for 20 minutes.

Mexican Rice

Ingredients:
  • 2 tablespoons olive oil
  • 2 cups long rain rice
  • 1 Knorr Tomato with Chicken bouillon cubes
  • dash of cumin
  • 4 cups chicken broth (can substitute with water)
Directions:

In a medium saucepan, heat oil on medium heat. Combine rice, bouillon cubes, and cumin in the saucepan and fry until golden, about 4 minutes, stirring often. Pour broth into pan and cover. Lower heat and bring to a simmer. Cook for 25 minutes.

Pico de Gallo

Ingredients:
  • 1 small white onion, diced
  • 6 green onions, sliced to stem
  • 6 roma tomatoes, diced
  • 1 cilantro bunch, pulled from stem and chopped
  • 2 limes, juice only
  • 1 lemon, juice only
  • 2 avocados, chopped (optional)
  • garlic salt, to taste
Directions:

Place all ingredients in a bowl and mix well. Salt to taste.

Steak Fajitas:

Ingredients:

2 flank steaks
2 oranges, juice only
2 lemons, juice only
3 limes, juice only
4 garlic cloves, quartered
8 cilantro sprigs
1 white onion, sliced
4 green onions, cut in half lengthwise
3 tablespoons soy sauce
garlic salt, to taste

1 red bell pepper
1 green bell pepper
1 yellow onion
4 tablespoons olive oil
garlic salt, to taste
lemon pepper, to taste

Directions:

Lay steaks flat, each in its own glass pan. Combine juice of all citrus with soy sauce and mix well. Pour evenly over steaks. Sprinkle both sides of each steak with salt (to taste). Lay garlic, cilantro, and white and green onions on top of steak and cover pans. Allow steak to marinate, preferably over night or for a minimum of 8 hours. Grill steak on medium heat to an internal temperature of 138°. Cut peppers and onion in half and lengthwise. In a large frying pan, heat oil on medium and sauté the vegetables for approximately 10 minutes. Sprinkle with salt and pepper. Cut the cooked steak into strips and add it to the frying pan. Sauté for another 10 minutes. Remove from heat and enjoy!

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Memories from the Kitchen and Giveaway

You may have heard it said that the kitchen is the most important room in a home. It is where you go to gather with your family and guests to cook, eat, socialize, do homework, craft, play games, and, on occasion, even scrapbook 😉 . With so much of our day-to-day happening around the kitchen, we are experiencing moments that are inevitably turning into nostalgic memories that we long to hold onto.

Naturally, because of our whole-hearted belief that everyone should be memory keepers, we came up with a system to help you preserve those precious memories from the kitchen.

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Designed for so much more than to hold recipes, the Cut Above® Kitchen Traditions recipe kit is a collection of materials you can use to create a unique keepsake. It comes with recipe cards for those memorable meals that you yearn for, while also providing a place for photos and journaling to share why the recipes mean something to you.

We offer the kit in three configurations, so you can choose what fits your needs best. The first is the basic Cut Above® Kitchen Traditions recipe kit, which comes with 60 4″ x 6″ cards (including recipe, title, journaling, and pattern cards), six 6″ x 8″ divider pages, two sticker sheets, and a helpful guide containing tips and ideas on how to use the kit. The second option is the Cut Above® Kitchen Traditions recipe kit with Memory Protectors™. This option includes all the same materials as the first but also comes with 6 Memory Protectors™ to hold your cards and pages. The last option is the Cut Above® Kitchen Traditions Bundle, which is an all-inclusive bundle that comes with the basic kit, the Memory Protectors, and a Bashful Everyday Life™ album and the coordinating My Acrylix® Kitchen Traditions stamp set (D1770).

We want to give all memory keepers—and aspiring memory keepers—the tools you need to beautifully document those special moments from your kitchen. That is why we are giving away 5 (!!!) Kitchen Traditions bundles to 5 lucky winners! For a chance to win, you will have to do a little bit more than what we’ve done in the past. First, you must be a subscriber to this blog. (If you aren’t yet, just push that big blue “Subscribe to list” button on the sidebar!) Second, you must leave a recipe you love in the comments below with a short explanation of why you love it. The drawing will take place Monday, April 30, at 2 p.m. MDT and winners will be notified via e-mail, as usual.

To kick things off, here’s a recipe from Close To My Heart President Monica Wihongi:

Frijoles a la Charra (Bean Soup)

Ingredients:
  • 1 cup fresh cilantro
  • 1 diced white onion
  • 6 strips cut bacon cut into 1 inch pieces (raw)
  • 4 cans La Constena pinto beans
  • 1 can Rotel Mexican Festival tomatoes
  • 3 cans petite diced tomato
  • ¼ cup mild Herdez Salsa Casera
Directions:

In a large pot, boil the beans. While you wait for the beans to boil, fry the bacon in a separate large pan. Once the bacon is soft, add the onion and sauté it in the bacon grease. Add one can of diced tomatoes at a time and bring to a boil each time. Add the Rotel tomatoes and bring to a boil again. Add Herdez Salsa and cilantro and bring to a boil one last time. Combine your mixture with beans in the large pot and bring to a boil then simmer for 10 minutes.

Now, it’s your turn. Can’t wait to see what’s cooking in your kitchen!

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