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