THRIVE Chicken Verde Wonton Tacos

I love Mexican Food.  If I could I would eat Tacos and Enchiladas everyday.  When I saw this recipe at The Girl Who Ate Everything, I knew I had to try it using THRIVE, and I wasn't disappointed!  I hope you enjoy them as much as I did.

• 1 Cup THRIVE Chopped Chicken
• 1/4 Cup THRIVE Corn
• 2 Cups hot Water
• 2 Tbsp. THRIVE Sour Cream Powder
• 1 Tbsp. hot Water
• 1/4 Cup Salsa Verde 
• 1/2 tsp. Chili Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Cumin
• 1/4 - 1/2 tsp. Salt
• 2 Tbsp. THRIVE Green Onions
• 3 Tbsp. THRIVE Monterey Jack Cheese (rehydrated)
• 3 Tbsp. THRIVE Cheddar Cheese (rehydrated)
• 16-18 Wonton Wrappers

Preheat the oven to 400 degrees and line a baking sheet with parchment paper if desired.

Mix the chicken, corn and 2 Cups hot water in a small bowl and set aside for 5 minutes, stirring occasionally. 

In a separate bowl, mix the sour cream powder with 1 Tbsp. hot water, until smooth.  Mix in salsa verde, chili powder, garlic powder, cumin, and salt.

Drain any extra water from the chicken and corn.  Pour sauce over the chicken and corn and stir until combined.  (If you want to make the filling ahead of time, cover the bowl and place it in the Fridge until you are ready to make your Tacos)

Spoon 1 Tbsp. of the chicken mixture onto each wonton.  Sprinkle cheese evenly over the chicken.
Rub water on two corners of the Wonton Wrapper with your finger.  Bring those two corners together and push together until they stick.

Place the Wonton Tacos on the baking sheet and bake for 5-10 minutes until the wontons start to brown.  Watch carefully so they don't burn.

Barbeque Chicken Quesadilla

I've always loved Cheese Quesadillas and so do my kids.  I tried this recipe at Shelf Reliance's THRIVE Live last year and it has become on of my quick go to dinners ever since.   

If you haven't made it to THRIVE Live you are missing out.  Chef Todd shows you how to use THRIVE food to make delicious meals for your family and friends and then you get to try all the delicious food that he's made.  The show is usually the first Tuesday of each month.  It is then broadcast on the internet the following Tuesday here.  You can also watch previous shows and get all Chef Todd's great recipes here.

• 1 Cup THRIVE Seasoned Chicken, or 1 Cup Shredded Chicken
• 2 Tbsp THRIVE Sour Cream Powder
• 1 Tbsp Water
• 1/4 Cup Barbeque Sauce
• Butter
• 4-6 Flour Tortillas 
• 2 Cups THRIVE Cheddar Cheese (rehydrated), or 2 Cups Shredded Cheese

Reconstitute the chicken by adding enough warm water to cover the chicken.  Let it sit for 10 minutes and then drain any excess water.  

Mix the Sour Cream, Water, and Barbeque Sauce together.  Stir the chicken into the sour cream mixture until it is coated well.  

Butter one side of your tortilla.  Flip the tortilla over and spoon in the chicken filling and cover with shredded cheese.  Fold the tortilla in half and place in a hot frying pan.  Cook for about 3 minutes on each side, or until the cheese melts and the tortilla begins to brown.

January Specials

Happy New Year!
 I hope you've enjoyed THRIVE Food this past year as much as I have.  
There are some great products on sale this month.  The Yogurt Bites make a great snack.  I love using the Spinach and Sour Cream Powder in my Spinach Artichoke Dip.  If you'd like to order any of this months sale items contact me by January 31st or you can purchase straight from my website.

This months THRIVE Live, will feature Appetizers.  Check out the recipes that Chef Todd will be preparing here.  It is next Tuesday, January 8th, at 5:00 pm, at the Shelf Reliance Store (691 South Auto Mall Drive, American Fork).  Make sure you come hungry.  You will be part of the live studio audience, so please arrive at the THRIVE Kitchen by 4:40 pm to participate, as the studio doors will shut at 4:45 pm in preparation for the broadcast .
If you aren't able to attend, but would like to watch the broadcast, you can watch it here on Tuesday, January 15th, at 7:00 pm.

December Specials

There are some great products on Sale during the month of December!  The Green Bell  Peppers are great to have on hand when you're cooking.  The Cornmeal makes amazing Cornbread.  The Beef and Chicken Bouillon are great to have in your pantry.  If you'd like to order any of these great products contact me by December 31st. 

If you'd like to attend this months filming of THRIVE Live on Tuesday, December 4th at 4:45 pm, you can RSVP here.  You'll be able to try all of the Christmas recipes that Chef Todd will be featuring.   You can also watch THRIVE Live here on Tuesday, December 11th at 7:00 pm.

 

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Black Friday Sale!

If you've wanted to try THRIVE Food from Shelf Reliance, now is the time. All THRIVE foods will be on sale, up to 50% off, and there will be fantastic deals on Food Rotation Systems and emergency supplies as well, so you can stock your Home Store at the lowest prices of the year!  

You can pre-order now, by calling me at 801-382-9917 

or emailing me at realfoodstorage.shelfreliance@gmail.com 

or you can order online at http://www.realfoodstorage.shelfreliance.com/foodstorage  starting November 23rd. The sale starts on November 23rd and goes until November 26th, while supplies last. 

Contact me for a complete list of sale items.

Quinoa Patties

So after hearing about how great and healthy Quinoa is supposed to be, I figured I'd better give it a try.  I saw this recipe on Mel's Kitchen Cafe and knew it would be a winner at my house.  And I was right, my kids couldn't get enough of these.  But before I made these I had to learn how to cook Quinoa.  Here is what I learned:

• 1 cup dry quinoa yields about 3 cups cooked quinoa.
•  To cook 1 cup quinoa, you need about 2 cups liquid.
• Quinoa is naturally bitter, but the bitterness can be removed by rinsing in a mesh strainer for about 2 minutes.
•  You can cook your quinoa in vegetable or chicken broth.   You can also add about 1/4 teaspoon salt to each cup dried quinoa when cooking to add more flavor. 

So now that I knew about quinoa I was ready to try this recipe.

• a little less than 1 C. THRIVE Quinoa
• 2 C. Water
• 2 tsp. THRIVE Chicken Bouillon
• 4 Eggs, slightly beaten
• 3/4 tsp. Salt
• 1/4 tsp. Pepper
• 1 Tbsp. dried Parsley or 1/4 C. fresh Parsley
• 1/2 C. grated Parmesan Cheese
• 2 cloves Garlic, minced
• 1 C Bread Crumbs
• 1 Tbsp. Extra-Virgin Olive Oil

Combine quinoa, water, and chicken bouillon in a pan.  Bring to boil, and simmer, uncovered, for 20 minutes, of until the liquid has been absorbed.  Cool the quinoa to room temperature.  

Once the quinoa has cooled, combine it with the eggs, salt, and pepper.  Stir in the parsley, Parmesan cheese, and garlic, then add the bread crumbs.  If it is too dry you can add 1-2 Tbsp. water.  If it is too wet, add more bread crumbs.

In a large, nonstick frying pan, heat the olive oil over medium heat.  As the oil is heating, take handfuls of the quinoa mixture and form it into patties, about 1 inch thick.  I ended up with 16 patties.  Once the oil is hot, place half the patties into the pan.  Cook for 5-7 minutes, or until browned.  Carefully turn the patties and cook for 5 more minutes until browned.  Remove from the frying pan and cook the remaining patties.  Serve warm or at room temperature.

Have you heard about our new products!

This month four new THRIVE foods were introduced:  Instant Brown Rice, Honey Crystals, Green Onions, and Asparagus.  I can't wait to try them.  Let me know if you interested in ordering these new products.