Tuesday, July 30, 2019

Chicken & Cheese Enchiladas with Green Chili and Sour Cream Sauce

Ingredients:

10 soft taco shells (smaller flour shells)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can of diced green chilies

Directions:

Preheat oven to 350 degrees.  Grease 9x13pan.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want to curdle the sour cream.  Pour over enchiladas and top with remaining cheese, and if you like add chopped black olives and green onions at this point.  Bake covered for 22 minutes at 350, uncover and high broil for 3 minutes to brown cheese.

Notes:  Green Chilies come in mild or hot so use either, to make it as spicy as you would like.

Thursday, June 13, 2019

Pesto Pasta with Chicken and Tomatoes

Pesto

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted

Pasta

12 ounces uncooked penne pasta 
32 ounces chicken broth
2 cups of shredded chicken
2 cups of halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps
1.  In blender or food processor, place Pesto ingredients.
2.  Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.  Set aside.
3.  In 4-quart saucepan, heat penne and broth just to boiling over high heat.  Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed.  Remove from heat.  Add pesto; sit in chicken and tomatoes; cover over medium heat 2 to 3 minutes or until thoroughly heated.
4.  Garnish with basil and 3 tablespoons Parmesan cheese.

Thursday, November 3, 2016

Creamy Chicken and Noodles

Ingredients:

1 – 24 ounce pkg frozen egg noodles
2 – 14.7 oz cans of cream of chicken soup – I use 1 can cream of chicken and one can of cream of potato
1 stick butter (cut into pieces
1 – 32 ounce container of chicken broth – may want a little more to thin out if it gets to thick.
1 chicken bouillon cube
2 lbs of boneless / skinless chicken breast or strips
Salt & pepper to taste

Instructions:

1.     Salt and Pepper chicken and place in the bottom of crock pot, dump soup, butter, chicken broth and bouillon cube on top of chicken.  Stir together.  Place lid on crock pot and turn on low, cook for 6 hours.
2.      Remove Chicken and tear into pieces, add back to pot.
3.      Now add noodles, Cook another 2 hours or until noodles are desired tenderness.  This is where you may want to add a little more broth, as these noodles will thicken the soup even more.
4.      Salt & Pepper if needed and serve.

Serves 4 to 6


Sunday, December 6, 2015

Pistachio Fudge

Ingredients

3/4 cup white chocolate chips
6 Tablespoons butter
1/3 cup water
1 package (4 serving size) instant Pistachio pudding
3 cups powdered sugar
1/2 cup chopped shelled pistachios

Instructions

1. Line 8 x 11 baking pan with foil.  Set aside.
2. In microwave safe large bowl, melt chocolate chips, butter and water, in microwave and stir chocolate chips until they are fully melted.  If needed heat for an additional 30 seconds.
3. Stir dry pudding mix into chocolate mixture.  Once completely combined, stir in powdered sugar 1 cup at a time, Fold in chopped pistachios.
4. Press fudge into prepared pan, refrigerate for 2 hours to set.
5. Remove fudge from pan and remove foil.  Use sharp knife to cut cleanly into squares.  Store in airtight container.

Monday, October 26, 2015

Stuffed Meatballs

Ingredients:

1 lb hamburger meat
1 lb Italian sausage
2 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1 cup plain bread crumbs
1/4 cup Parmesan
1 TBSP Italian seasoning
2 eggs
1/2 cup milk
1/2 cup fresh parsley
8 to 10 cheese sticks cut into 4 even pieces

Directions:

Mix 1st 11 ingredients together, form in to 2 inch balls and then stuff with 1 piece of cheese stick, making sure to seal cheese inside of meat ball.

2 different ways to cook:

1.  Place a cooling rack onto a foil lined cooking sheet, and place meatballs on rack, then place in the oven and cook at 350 degrees  for 20 minutes.  Heat your favorite marinara sauce on the stove and put cooked meatballs in the sauce or place meatballs on a hoagie bun and then cover them with sauce, mozzarella and bake until cheese is melted.

2.  Place raw meatballs in crock pot, and cover in your favorite marinara sauce cook on low for 7 - 8 hours.



Monday, October 5, 2015

Cajun Corn Chowder

Ingredients:

1 stick (8 Tbsp) butter
1 cup finely chopped onion
1 Tbsp (about 3 large cloves) finely chopped
1/2 cup celery, finely chopped
1 slightly round cup of chopped smoked ham pieces
1 Tbsp Creole seasoning
2 (15 oz) cans cream corn
1 (15 oz) can white shoe peg corn niblets, drained
2 cups diced potatoes, (I leave the skins on, and use baby red potatoes.)
3 cups chicken broth
1/2 cup tomato sauce
1 tsp kosher salt
1/4 tsp black pepper

Directions:

In a large heavy bottom pot, melt butter, saute the onion, garlic and celery.  When veggies are tender throw in ham and Creole seasoning, mixing well.  Then add the rest of the ingredients.  Bring to a boil, then turn down to low and let simmer for 2 hours stirring occasionally.

After 2 hours:

Add 1 cup heavy cream slowly to chowder, stirring as you are pouring the cream in to the chowder.


After cream is added

Sunday, September 20, 2015

Apple Butter

Ingredients

6 lbs Apples
1/2 cup water
2 cups brown sugar
2 Tablespoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt

Directions

1.  Wash apples, peel, core and chop.  Place in stock pot, pour water over apples, mix the rest of the ingredients together and pour over apples.  Cook on med to high heat for an hour, stirring frequently then turn down to low heat and simmer for 6 to 7 hours until mixture turns dark brown.

2.  Use a immersion blender to remove lumps or process in blender in batches. Leave uncovered cooking for another hour until mixture thickens.

3.  Can in sterilized jars and process in water bath for 20 minutes.