This is a variation of a recipe my Grandma uses... and I have two different ways that I make them... the less-Mexican way, and the much-less-Mexican way. :)
Ingredients:
1 cooked chicken (or 8-10 cooked chicken tenders), shredded
4 tablespoons butter
1 large onion, coarsely diced
2 4oz. cans diced green chiles (you can substitute one can of diced jalapeños if you like things muy picante, like me)
2 8oz. packages cream cheese
12-18 tortillas, depending on size (I usually use the medium size, and end up using about 14 tortillas... 8 if you're using the variety that Costco sells)
8 oz. shredded cheese (white for version #1, orange and white for version #2)
1/4 cup milk (for version #1 only)
1 can enchilada sauce (for version #2 only)
Directions:
Preheat oven to 350 degrees. While preheating, stick in a 13x9 pan with 2 tablespoons butter in it to melt. Remove the pan when the butter is almost completely melted, set aside.
Saute the onions in the remaining 2 tablespoons of butter until about half-soft.
Add the green chiles, saute until the onions are soft.
Add the cream cheese (both packages) to the onion/chiles mix. Stir on low heat until well mixed.
Add the shredded chicken, remove from heat.
Assemble - put chicken mix in the tortillas, place in buttery pan with the seam of the tortilla down. Repeat until your pan is full or you're out of stuff. Sometimes it takes two pans (sorry, guys).
VERSION #1 - Sprinkle shredded white cheese (I usually use mozzarella or monterey jack) on top of the enchiladas. Pour 1/4 cup milk on top of the enchiladas. Cook for 20 minutes.
OR
VERSION #2 - Pour enchilada sauce over the enchiladas. Top with shredded cheese (I use the Mexican blend from Costco that I drive 3 hours to get). Cook for 20 minutes.
Enjoy. I often top with sour cream, lettuce, and possibly salsa.
Tuesday, November 27, 2007
Sunday, November 25, 2007
REVIEW: Giant Eclair
I was going to put this in the comments of the recipe, but when this recipe gets 35 people (young and old) to look past everything on the dessert table and fight over the last crumbs, well...kudos to the recipe-giver!
I made this for Thanksgiving, and in a sea of pies, it was the first thing to disappear. Everyone LOVED IT.
Thank you SO much for sharing! This will become a family staple!
I made this for Thanksgiving, and in a sea of pies, it was the first thing to disappear. Everyone LOVED IT.
Thank you SO much for sharing! This will become a family staple!
Sweet Potato Souffle
This is the recipe of a friend's grandmother who is from the deep south. It's yummy!
3 C sweet potatoes, cooked and mashed
1 T sugar
2 eggs (beaten)
1/2 C milk
1/2 t vanilla
topping:
1 C dark brown sugar
1/2 C flour
3/4 stick butter
1 C chopped pecans
Preheat oven to 350. Add to sweet potatoes the sugar, eggs, milk, and vanilla. Pour potato mixture into a well-buttered baking dish.
Mix topping: melt butter; add sugar and flour. Blend well. Add pecans. The mixture should be paste-like. Spread the topping over the potatoes. Bake at 350 for 40 min. Let sit for about 10 min before serving.
3 C sweet potatoes, cooked and mashed
1 T sugar
2 eggs (beaten)
1/2 C milk
1/2 t vanilla
topping:
1 C dark brown sugar
1/2 C flour
3/4 stick butter
1 C chopped pecans
Preheat oven to 350. Add to sweet potatoes the sugar, eggs, milk, and vanilla. Pour potato mixture into a well-buttered baking dish.
Mix topping: melt butter; add sugar and flour. Blend well. Add pecans. The mixture should be paste-like. Spread the topping over the potatoes. Bake at 350 for 40 min. Let sit for about 10 min before serving.
Saturday, November 24, 2007
Caramel Pecan Pie
I made this for Thanksgiving and it was a major hit. It was super easy, too. I will be making this every year from now on!
Ingredients:
1 (9 inch) unbaked pie crust
40 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Directions:
Preheat oven to 350 degrees F (175 degrees C.)
In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. I actually made it the day before, and it was great, too.
Ingredients:
1 (9 inch) unbaked pie crust
40 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Directions:
Preheat oven to 350 degrees F (175 degrees C.)
In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. I actually made it the day before, and it was great, too.
Friday, November 23, 2007
Triple Chocolate Oreo Pudding Pie
Guess I should have posted this earlier...it's super-easy and really yummy.
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
10 whole OREO cookies
2 cups thawed COOL WHIP Whipped Topping, divided
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
PLACE the whole cookies in a single layer on the pudding.
GENTLY stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
TOP with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator. If you have leftover cookie crumbs, you can sprinkle those on top too.
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
10 whole OREO cookies
2 cups thawed COOL WHIP Whipped Topping, divided
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
PLACE the whole cookies in a single layer on the pudding.
GENTLY stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
TOP with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator. If you have leftover cookie crumbs, you can sprinkle those on top too.
Wednesday, November 21, 2007
Lesley’s Easy Italian Chicken
Lesley made this recipe up when she was a student in college. It’s very easy and quick to make.
Ingredients
Thawed or Fresh Chicken Breasts (one per serving)
1 ½ cup Bottled Italian Dressing (Kraft Roasted Red Pepper is really good.)
Instructions
Place chicken breasts in a lidded frying pan. Pour dressing over. If dressing does not cover the bottom of the pan, add water until it does. Simmer over medium high heat until chicken is slightly browned on one side, and then flip it to cook the other side. Cook until chicken is no longer pink.
Number of servings varies—you can cook as many or as few chicken breasts as you want.
Calories per serving: 305
Grams of protein per serving: 43
Grams of saturated fat per serving: 1
Ingredients
Thawed or Fresh Chicken Breasts (one per serving)
1 ½ cup Bottled Italian Dressing (Kraft Roasted Red Pepper is really good.)
Instructions
Place chicken breasts in a lidded frying pan. Pour dressing over. If dressing does not cover the bottom of the pan, add water until it does. Simmer over medium high heat until chicken is slightly browned on one side, and then flip it to cook the other side. Cook until chicken is no longer pink.
Number of servings varies—you can cook as many or as few chicken breasts as you want.
Calories per serving: 305
Grams of protein per serving: 43
Grams of saturated fat per serving: 1
Tuesday, November 20, 2007
Tortilla Soup
(It's my rip-off of California Pizza Kitchen's recipe)
Ingredients
2 cans of corn
2 cans of cream soup (I use mushroom, but any is fine)
2 cans of chilies (not jalapenos)
tortilla chips, crunched into medium chunks (stale ones are fine)
blender
Put one can of corn in the blender and blend until smooth. Put the blended corn, the unblended, undrained corn, cream soup, and chilies all in a pot and heat up. Add a little water if it's too thick. Serve hot with crushed tortilla chips on top. Soo easy, and a good recipe to use if you have unexpected company because it's super fast.
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Ingredients
2 cans of corn
2 cans of cream soup (I use mushroom, but any is fine)
2 cans of chilies (not jalapenos)
tortilla chips, crunched into medium chunks (stale ones are fine)
blender
Put one can of corn in the blender and blend until smooth. Put the blended corn, the unblended, undrained corn, cream soup, and chilies all in a pot and heat up. Add a little water if it's too thick. Serve hot with crushed tortilla chips on top. Soo easy, and a good recipe to use if you have unexpected company because it's super fast.
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Man Soup
(This is named for my husband, who only likes really hearty soup)
1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.
1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)
1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.
1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)
So-Easy Sparkling Cider
I love Martinelli's sparkling cider at the holidays, but it's expensive, especially if you have a big group. Here is my own recipe for a large quantity of sparkling cider on the cheap.
Ingredients
club soda (wait til it goes on sale for $1 a bottle or less)
frozen apple juice concentrate
tap water
Basically, you just mix it like it says on the apple juice can, but replace 2/3 of the water with club soda. So if it calls for 3 cans of water, use 2 cans of club soda and one can of tap water.
Ingredients
club soda (wait til it goes on sale for $1 a bottle or less)
frozen apple juice concentrate
tap water
Basically, you just mix it like it says on the apple juice can, but replace 2/3 of the water with club soda. So if it calls for 3 cans of water, use 2 cans of club soda and one can of tap water.
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