THE SANCHEZ FAMILY CALENDAR ~ 2018 ~

THE SANCHEZ FAMILY CALENDAR ~ 2018 ~

4 th _ Barry 5 th _ Joy 10 th _ Lonnie 14 th _ Tony 15 th _ Brennen Crab Artichoke Dip Birthdays in January Ingredients 8 oz. cream cheese, softened to room temperature 1 c. mayonnaise 1 1/2 c. shredded Monterey Jack, divided 1/2 c. finely grated Parmesan 1 14- oz. can artichoke hearts, chopped finely 2 cloves garlic, minced kosher salt Freshly ground black pepper 12 oz. lump crab meat 2 green onions, sliced 2 tsp. Worcestershire sauce 2 tbsp. chopped parsley 1 baguette, sliced and toasted Directions 1.Preheat oven to 425. 2.In a large bowl, combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, garlic, crab meat, green onions and Worcestershire. Season to taste with salt and pepper. 3.Transfer dip to a 10 cast iron skillet and sprinkle remaining Monterey Jack cheese on top. Bake until warmed through and bubbly, about 15-20 minutes. 4.Top with parsley. Serve warm with toasted baguette slices.

Birthdays in February 2nd Vincent 3rd Olivia 9th Lyndsey 20th Nick 26th Aunt Loretta 28 th Joshua Pine Bark 1 cup butter (do NOT use margarine) 1 cup light brown sugar 1 (11 ounce) package chocolate chips (1 1/2 cups) 40 saltine crackers 1 cup chopped nuts (pecans or walnuts) (optional) nonstick cooking spray 1. Line jelly roll pan (baking pan) with foil and spray with non-stick spray. 2. Lay crackers out flat on foil. 3. Melt sugar and butter until foamy (3 minutes). 4. Pour over crackers and spread to coat. 5. Bake 10 minutes in 350º oven. 6. Remove from oven. 7. While hot, sprinkle with chocolate chips, let soften and melt, then spread. 8. Sprinkle with nuts. 9. Let cool. 10. Refrigerate until hardened. 11. Break into pieces like peanut brittle.

Birthdays in March Kielbasa, Peppers, and Potato Hash Skillet 2 tbsp. extra-virgin olive oil 1 tbsp. unsalted butter 1 lb. potatoes, thinly sliced into bite-sized pieces salt and pepper to taste 14 oz. turkey kielbasa, cut into ¼" rounds 1 onion, thinly sliced 1-2 bell peppers, chopped Instructions 1.Heat the olive oil and butter over medium-high heat in a large skillet. Add the potatoes and season with salt and pepper. 2.Cook until browned on one side, 6 to 7 minutes. Turn the potatoes over and cook for another 4 to 5 minutes, or until golden brown. Remove the potatoes from the skillet with a slotted spoon. 3.If the skillet is looking dry, add another tablespoon of olive oil. 4.Add the kielbasa and cook for 2 to 3 minutes on each side, until lightly browned. 5.Add the onions and pepper and cook, stirring frequently, until the onions are soft and translucent and the peppers and tender. Season with salt and pepper. 6.Stir the potatoes back in and continue cooking for another minute or two. Check seasonings and serve.

Birthdays in April 24 th Arya Easy Oven Fajitas FAJITA SEASONING 1 Tbsp. chili powder 1/2 Tbsp. paprika 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cumin 1/8 tsp cayenne pepper 1 tsp sugar (optional) 1/2 tsp salt FAJITAS 2 small or 1 large onion 3 bell peppers, any color 1 lb. chicken breast 2 Tbsp. vegetable oil 1 medium lime 8 6-inch tortillas 1/2 cup sour cream (optional) 1/4 bunch cilantro (optional) Instructions 1.Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt). 2.Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13x15-inch casserole dish or a large baking sheet. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables. 3.Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven. 4.While the fajita mix bakes, toast each tortilla in a dry skillet over medium-low heat, until lightly browned on each side. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

22nd Amanda 23rd Jaidyn Birthdays in May Mother s Day Chile Rellenos Casserole 4-6 servings 1 lb. ground beef 1 onion (chopped) 3 4 oz. can chopped green chilies 1 ½ to 2 cups cheddar cheese 4 eggs 1 1/2 cups milk 1/4 cup flour 1 tbsp. cumin 1 tsp salt 1 tsp pepper Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Spray your pan lightly with non-stick cooking spray, then line the bottom of your pan with 2 cans of green chilies. Layer meat over green chilies. Top with cheese and the 3 rd can of chopped green chilies. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

13th Liana 20th Carol 24th Grandmother Birthdays in June Bacon Wrapped Cheesesteak Meatloaf 2 green peppers, chopped into strips 1 white onion, thinly sliced 1 tsp salt 1 lb. ground beef 2 tbsp. dried oregano 1 tsp cayenne pepper 1 tsp salt 1 tsp pepper 15 slices provolone 20 strips of bacon Father s Day Preheat the oven to 350 F. 2. Sauté the peppers and onions with the salt on a medium heat until the peppers have softened and the onions have turned a dark golden color. Leave to cool in a bowl. 3. Mix the beef with the dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle. 4. Lay slices of provolone across the middle, and top with the peppers and onion mix. 5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape. 6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket. 7. Bake, covered, for 20 minutes, then uncover and bake for a further 30 minutes.

Birthdays in July 7th Jan 10th Laurie 12th Annabelle Cheesy Bacon Jalapeno Corn Dip 8 strips Bacon 1/4 cup Basil, Cilantro or Parsley (fresh) 1 Jalapeno 2 (11 oz.) cans Sweet corn, whole kernel 1 Dash Cayenne pepper 1/2 tsp Salt 8 oz. Cream cheese 1 cup Mozzarella cheese 1 cup Parmesan cheese 1.Preheat oven to 400 degrees F. 2.In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon. 3.Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes. 4.Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

13th Gandy Birthdays in August Queso Fundido with Chorizo 4 ounces fresh chorizo sausage, casing removed 1 1/2 cups diced onion 3 garlic cloves minced 2 cups shredded Queso Oaxaca cheese 1 1/2 cups shredded cheddar, Monterey jack or Mexican cheese blend 1.Preheat oven to 450 degrees 2.In an 8 inch skillet, brown the chorizo until crisp over medium heat breaking up into tiny pieces. Transfer the chorizo to a plate and wipe the skillet clean with a paper towel. 3.Add the onion to the pan and cook until translucent. Add the garlic and cook for one minute. 4.Transfer the onion to a bowl and toss with the chorizo until well combined. 5.Allow the skillet to cool for a few minutes. 6.Spread half the cheese in the bottom of the skillet. 7.Top with the chorizo/onion mixture and then spread the remaining cheese on top of the chorizo. 8.Bake for 20 minutes until melted and bubbling. 9.Sprinkle with cilantro and serve immediately with tortilla chips or soft tortillas.

1st Darnell Birthdays in September 2nd Gaby 10th Caroline 15th Sarah 16th Lisa 17th Tommy 18th Charles 18th Sam 24th June Brussels Sprouts with Hot Bacon Vinaigrette 10 Slices Bacon, chopped 3 lbs. Brussels Sprouts, halved 2 tbsps. Olive Oil 1 tsp salt ½ cup Balsamic Vinegar 1 tsp Dijon Mustard Heat oven to 400 F. and line a baking sheet with foil. Cook the bacon until crisp in a skillet. Remove bacon with a slotted spoon and drain on paper towels. Reserve ¼ cup drippings in the skillet. Combine the brussels sprouts, olive oil and salt in a large bowl. Toss to mix. Place the sprouts on the baking sheet and bake until tender, about 20 to 30 min. Add the vinegar, and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 min. Pour the mixture over the Brussels sprouts, tossing gently to coat. Sprinkle with bacon and serve immediately.

Birthdays in October 4th Derek 9th Ursin 10th Sadie 19th Beau 20th Vincent, Jr. 22nd Charles, Jr. 26th Buddy EASY BROCCOLI CHEESE SOUP 4 cups Broccoli (cut into florets) I use frozen broccoli 4 cloves Garlic (minced) or 1 tbsp. garlic powder 3 1/2 cups Chicken broth/stock 1 cup Heavy cream 3 cups Cheddar cheese (pre-shredded) 1.In a large pot over medium heat, sauté garlic in oil or butter for one minute. 1.Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender. 2.Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup, simmer and stir until it melts fully, then repeat 1/2 cup at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.

Birthdays in November 3rd Sherrie 11th Jodi 20th Jessica 21st Tanya Bacon Wrapped Spinach Artichoke Stuffed Chicken Chicken: 4 large chicken breasts, sliced in half thinly (makes 8 thin breasts) 1 package Bacon Applewood Smoked flavor salt, pepper, garlic powder Spinach Artichoke Filling: 1 (8 oz.) package cream cheese, softened 1 (10 oz.) package frozen spinach, thawed and drained 1 (14 oz.) can artichoke hearts, drained and chopped 2-3 cloves garlic, minced ¾ cup shredded mozzarella cheese ⅓ cup shredded parmesan cheese Salt and Pepper to taste 1.Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside. 2.Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder. 3.In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet. 4.Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!

Birthdays in December 22nd Barbara 26th Larry 28th Jeff Spicy Wing Nuts 4 cup pork rinds - broken into bitesize pieces 1 cup Pecan halves or pieces 1 cup Walnut halves 1 cup Cashews 1 cup Peanuts 1 stick of salted butter - melted 3 tbsps. Worcestershire sauce 3 tbsp. Cajun seasoning 6-10 dashes of Tabasco Add cracklins and any mixture of nuts you like into a large bowl. Melt the butter and add the spices to it. Pour over the cracklin-nuts and mix well. Oven: After mixing the dry and wet ingredients, spread onto a foil lined baking sheet. Try to make a single layer. *** SEE NOTE #2 BELOW*** Bake at 250 degrees for 1 to 1 1/2 hrs. Stir every 30 min. Spread the mixture on paper towels to cool. Microwave: In a microwave safe bowl mix up the dry & wet ingredients. Microwave for 6 minutes - stirring every two minutes. Spread the mixture on paper towels to cool. NOTES: 1. You can use Cajun Seasoning or the traditional Garlic Powder, Onion Powder & Cayenne Pepper. 2. I stopped baking after 1 hour because the seasoning started to burn. 3. I doubled this recipe & it made enough to fill a gallon Sized baggie. You will need 2 trays in this case.