I used to make this dish a lot with the Sam's Club brand chicken because the cans came with the recipe. I have since lost the copy of the recipe but I conjured up my own version tonight and I think I got it spot on! Easy, cheap, and delicious...my kind of meal :-)
1 can chicken
1 4oz can green chilis, chopped
1 cup (approximate) of salsa verde or verde enchilada sauce
5-7 tortillas (depends on how stuffed you like your enchiladas!)
1 cup (approximate) heavy cream
2 cups (approximate) shredded cheese (I like monterey jack but you can use your favorite Mexican blend!)
Preheat oven to 350. Grease the bottom of a shallow pan, about 10 x 14.
Mix the chicken, green chilis, and salsa together in a medium bowl, shredding the chicken as you mix. Scoop portions of the mixture into the tortillas, fold, and place seam-side down into the pan. Cover the stuffed tortillas with the heavy cream (I found cream by aMexican company, Cacique, famous for its cheeses, and it was a bit cheaper than good ol' heavy cream), enough to cover the tops completely.
Bake 20-25 minutes or until cream is bubbling. Top with your desired amount of cheese and bake 5-10 minutes longer.
You top with some more of the salsa/enchilada sauce, (red) salsa, and/or sour cream to spice it up even more. Serve with your favorite Mexican sides!
One version I read online include using a can of refried beans in the mixture - I am trying that next time!!
Thursday, September 13, 2012
Monday, August 13, 2012
Easy Homemade Pizza Crust
Since discovering this receipe, we have been making a lot of pizza at home! Its quick, easy, and much cheaper than buying crust or ready-made pizza.
2 1/2 cups flour
2 3/4 tsp baking powder (or 1 1/4 tsp baking soda but eliminate salt)
1 tsp salt
1 tblspn oil (I use olive oil)
1 cup water
Mix dry ingrediants; add water and oil; stir into a ball. Once is mixed and sticky, start kneading with your hands until it forms a good ball to roll into crust. I use a pizza stone and spread a little oil so that it doesn't stick to the stone. It also helps to flour the dough, rolling pin, and stone before rolling.
To make the crust edges, roll the dough out just pass the edges and roll the ends in. It takes some manipulating and practice to make a nice round crust; sometimes you have to make another ball and start over!
Bake the crust at 400 degrees for about 5 minutes before adding your toppings; bake again for about 10 minutes.
Some of our favorite fun additions:
* add italian seasoning and garlic salt (use less salt) to dry ingrediants (or any of your favorite seasonsings)
* for a BBQ chicken pizza, use your favorite BBQ sauce instead of pizza sauce and cooked chicken cut into small pieces
* slice string cheese length-wise and roll into crust edges
2 1/2 cups flour
2 3/4 tsp baking powder (or 1 1/4 tsp baking soda but eliminate salt)
1 tsp salt
1 tblspn oil (I use olive oil)
1 cup water
Mix dry ingrediants; add water and oil; stir into a ball. Once is mixed and sticky, start kneading with your hands until it forms a good ball to roll into crust. I use a pizza stone and spread a little oil so that it doesn't stick to the stone. It also helps to flour the dough, rolling pin, and stone before rolling.
To make the crust edges, roll the dough out just pass the edges and roll the ends in. It takes some manipulating and practice to make a nice round crust; sometimes you have to make another ball and start over!
Bake the crust at 400 degrees for about 5 minutes before adding your toppings; bake again for about 10 minutes.
Some of our favorite fun additions:
* add italian seasoning and garlic salt (use less salt) to dry ingrediants (or any of your favorite seasonsings)
* for a BBQ chicken pizza, use your favorite BBQ sauce instead of pizza sauce and cooked chicken cut into small pieces
* slice string cheese length-wise and roll into crust edges
Sunday, November 20, 2011
Broiled Lobster Tails
We were lucky to find some lobster tails on sale and took advantage. The last time we tried lobster we boiled them...and failed. I found a recipe on AllRecipes.com using spices and broiling in the oven...and scored! I will list the recipe but our tails were a lot smaller than I think that recipe called for so I ended up wasting butter so just note to adjust based on the size of what you have; you only need enough to baste.
This mix brought an amazing taste to the lobster!
1/2 cup butter, melted
1/2 teaspoon paprika
White pepper to taste
Salt to taste
Preheat oven on broil.
Use baking sheet (I lined with aluminum foil).
Cut tails along top, lengthwise, using shears. To get to meat, I cut a thick line so meat was exposed.
Baste with melted butter and sprinkle with mixed spices.
Broil about 10 minutes until meat is opaque.
This mix brought an amazing taste to the lobster!
1/2 cup butter, melted
1/2 teaspoon paprika
White pepper to taste
Salt to taste
Preheat oven on broil.
Use baking sheet (I lined with aluminum foil).
Cut tails along top, lengthwise, using shears. To get to meat, I cut a thick line so meat was exposed.
Baste with melted butter and sprinkle with mixed spices.
Broil about 10 minutes until meat is opaque.
Wednesday, October 5, 2011
Everything Apple for Fall!
Haven't tried any of these recipes yet but plan to and will post! For now, check them out through link below:
Everything Apple for Fall!
Everything Apple for Fall!
Sunday, October 2, 2011
Pumpkin and Chocolate Chip Cookies
This is a favorite that my mom used to make. Perect for fall time and really easy. All I needed to pick up was pumpkin!
1 can pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda dissolved in 1 tsp milk
1 cup chocolate chips
1 tsp vanilla
In large bowl, combine pumpkin, sugar, oil, and egg
In medium bowl, stir together flour, baking powder, cinnamon, and salt
Add flour mixture to pumpkin mixture along with dissolved baking soda; mix well
Stir in chocolate chips and vanilla
Drop by spoonful on baking sheet
Bake at 375 for 10-12 minutes
Note: it can be difficult to tell when the cookies are ready. I recommend baking the full 12 minutes, let them cool and try one to determine if they should be baked less or more.
1 can pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda dissolved in 1 tsp milk
1 cup chocolate chips
1 tsp vanilla
In large bowl, combine pumpkin, sugar, oil, and egg
In medium bowl, stir together flour, baking powder, cinnamon, and salt
Add flour mixture to pumpkin mixture along with dissolved baking soda; mix well
Stir in chocolate chips and vanilla
Drop by spoonful on baking sheet
Bake at 375 for 10-12 minutes
Note: it can be difficult to tell when the cookies are ready. I recommend baking the full 12 minutes, let them cool and try one to determine if they should be baked less or more.
Monday, August 15, 2011
Enchilada Casserole
I found this recipe through a forum but not on Pampered Chef, although it is a recipe apparantly found in the 29 Minutes to Dinner cookbook. Really easy and quick meal!
1 lb lean ground beef (the leaner the better since you don't drain off the fat!)
1 tbsp Southwestern Seasoning Mix (or taco seasoning)
1/4 tsp salt (add amount to preference, I eye-balled it)
1-10 oz can enchilada sauce
1/4 cup water
1/2 cup medium thick and chunky salsa
12 yellow corn tortillas
1/4 cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
sour cream and lime wedges (optional)
Combine beef, seasoning mix, and salt in 10" skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink. Add enchilada sauce, water, and salsa; bring to a simmer and remove from heat.
As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces (easiest using a pizza cutter!). Snip cilantro using Kitchen Shears.
Arrange half of the tortillas evenly over bottom of the Deep Covered Baker; top with half of the beef mixture, half of the cheese, and sprinkle 2 tbsp of the cilantro over cheese. Repeat with the tortillas, beef and cheese.
Microwave on high 3-5 minutes or until cheese is melted. Garnish with remaining cilantro.
Serve with sour cream and lime wedges if desired.
1 lb lean ground beef (the leaner the better since you don't drain off the fat!)
1 tbsp Southwestern Seasoning Mix (or taco seasoning)
1/4 tsp salt (add amount to preference, I eye-balled it)
1-10 oz can enchilada sauce
1/4 cup water
1/2 cup medium thick and chunky salsa
12 yellow corn tortillas
1/4 cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
sour cream and lime wedges (optional)
Combine beef, seasoning mix, and salt in 10" skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink. Add enchilada sauce, water, and salsa; bring to a simmer and remove from heat.
As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces (easiest using a pizza cutter!). Snip cilantro using Kitchen Shears.
Arrange half of the tortillas evenly over bottom of the Deep Covered Baker; top with half of the beef mixture, half of the cheese, and sprinkle 2 tbsp of the cilantro over cheese. Repeat with the tortillas, beef and cheese.
Microwave on high 3-5 minutes or until cheese is melted. Garnish with remaining cilantro.
Serve with sour cream and lime wedges if desired.
Saturday, August 13, 2011
Grilled Chicken Penne al Fresco
MSuper easy and fairly inexpensive! Another Pampered Chef one.
4 garlic cloves, peeled
2 cups grape or cherry tomatoes (I used grape)
3 cups uncooked mezze penne pasta (I used plain penne)
3 cups chicken broth
3/4 cup dry white wine (I used chardonnay)
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed - I used from the can)
2 cups diced grilled chicken breasts (easiest to grill before starting)
2 cups grape or cherry tomatoes (I used grape)
3 cups uncooked mezze penne pasta (I used plain penne)
3 cups chicken broth
3/4 cup dry white wine (I used chardonnay)
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed - I used from the can)
2 cups diced grilled chicken breasts (easiest to grill before starting)
Spray Deep Covered Baker with olive oil using Kitchen Spritzer (I used can spray canola oil the first time I made this and spread coconut oil the second). Slice garlic into baker using Garlic Slicer (I smashed gloves with knife and cut into small pieces). Add tomatoes.
Cover; microwave on high 4-5 minutes or until tomatoes begin to burst (mine burst pretty quick so I just let it go the full 5 minutes), stirring after 2 minutes.
Crush tomatoes using Mix 'n Chop (if you don't have this, its a great tool!). Add pasta, broth, wine, salt, and black pepper.
Return baker to microwave; cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 10 minutes.
Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tablespoons for garnish. Grate cheese using Rotary Grater.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese, and chicken to baker; mix well.
Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.
** I made the mistake of using dried basil leaves, estimating the amount but I used WAY to much! I just used what I had left, which was probably about 1/4 cup, but if I were to use dried again I'd probably just sprinkle some on until it looked good! Next time I make this, I will just get fresh basil leaves.
Other notes:
If you don't want to use wine, 3/4 cup chicken broth can be substituted.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
**update 10/5/14: this time I used cooking wine and fresh basil, great flavor! I chopped the basil up in a kitchenaid chopper, pretty easy. Again, too much basil for my taste so I just sprinkled it in until it looked good instead of measuring. I'm not sure how much garlic I used the first time but today I only used 2 cloves and it was great. Three might have worked but I think 4 would have been too much. I also used a full box of penne (more than 3 cups) and it was fine.
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