These were an experiment and ended up getting rave reviews, so I thought I'd share.
Ingredients
3-4 chicken breasts, cut into medium pieces
1 small can green chilies
1 small yellow onion
garlic salt
pepper
12-16 white corn tortillas
4-5 oz. cream cheese
2 cups grated cheese (the kind you like)
1 large can green chilie enchilada sauce
Add first 5 ingredients to crock pot and cook for 4-5 hours. Take chicken out removing most of the liquid and shred the chicken. Add the cream cheese while the chicken is hot.
In the meantime, heat about 3/4 C oil in a small saute pan. Dip each corn tortilla in
hot oil to soften, place napkins between to absorb excess grease. Place about 1/4 cup of chicken mixture and a little bit of cheese in each tortilla roll and place in 9X13 baking dish. Top with green chilie enchilada sauce and remaining cheese. Bake about 30 minutes. I covered the pan for the first 15 minutes. I had enough ingredients to make an additional 8X8 pan to freeze for future use.
**Before placing enchilada in pan, pour abut 1/4 C of enchilada sauce on bottom to prevent tortillas form sticking.
Saturday, November 8, 2008
Saturday, September 27, 2008
Praline Sweet Potatoes - By Jamie Tate-Yum!
INGREDIENTS:
4 C mashed sweet potatoes
1/2 C White Sugar
2 T vanilla
4 eggs, beaten
1/2 pint heavy cream
1/4 lb. Butter
1 C packed brown sugar
1/2 C All-purpose flour
1 1/4 C Pecans, chopped
DIRECTIONS:
1. Butter one 2 Q casserole dish. Preheat oven to 350 degrees.
2. In a mixing bowl, combine sweet potatoes, sugar, vanilla, eggs and cream. Blend well. Spread evenly in dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly and sweet potato mixture.
4. Bake casserole for 30 minutes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 6 Servings
4 C mashed sweet potatoes
1/2 C White Sugar
2 T vanilla
4 eggs, beaten
1/2 pint heavy cream
1/4 lb. Butter
1 C packed brown sugar
1/2 C All-purpose flour
1 1/4 C Pecans, chopped
DIRECTIONS:
1. Butter one 2 Q casserole dish. Preheat oven to 350 degrees.
2. In a mixing bowl, combine sweet potatoes, sugar, vanilla, eggs and cream. Blend well. Spread evenly in dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly and sweet potato mixture.
4. Bake casserole for 30 minutes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 6 Servings
Saturday, September 13, 2008
Yummy...Shared by Jill...
Salsa Couscous Chicken
3 cups hot cooked couscous
1 T olive oil
¼ cup coarsely chopped almonds
2 cloves garlic
8 chicken thighs or breast halves
2 cups salsa (I like ‘El Pinto’. High quality is best)
4 Tab dried currants or raisins
1 ½ tsp cumin
1 tsp cinnamon
Heat oil. Add almonds and cook 1 to 2 min or until golden. Remove and set aside. Add garlic and cook 30 sec, add chicken and cook 4 to 5 min. In a medium bowl, combine salsa and remaining ingredients. Add to chicken. Reduce heat to medium. Cover and cook 20 minuetes or until jice runs clear. Stir in almonds. Serve over couscous
3 cups hot cooked couscous
1 T olive oil
¼ cup coarsely chopped almonds
2 cloves garlic
8 chicken thighs or breast halves
2 cups salsa (I like ‘El Pinto’. High quality is best)
4 Tab dried currants or raisins
1 ½ tsp cumin
1 tsp cinnamon
Heat oil. Add almonds and cook 1 to 2 min or until golden. Remove and set aside. Add garlic and cook 30 sec, add chicken and cook 4 to 5 min. In a medium bowl, combine salsa and remaining ingredients. Add to chicken. Reduce heat to medium. Cover and cook 20 minuetes or until jice runs clear. Stir in almonds. Serve over couscous
Saturday, September 6, 2008
NEW RECIPE...FINALLY!
Wow! It has been WAY too long since I've posted a good recipe! Things have slowed down and normalized in my life a little, and with the nearing end of summer I'd like to ramp this blog up again! I will try to be diligent in posting a recipe at least once a week! Enjoy...
Strawberries and Feta with Balsamic Vinaigrette
- 1 package (Costco size) spring mix greens
- 1 large bag of chopped pecans (candied)*
- 1-2 C strawberries (remove tops and slice)
- 1 1/2 C crumbled feta cheese
- 1/2 C balsamic vinaigrette**
*Candied pecans: Whisk one egg white in medium bowl. Coat pecans in egg white. Add 1/2 C sugar and a couple dashes on cinnamon and a dash of nutmeg and salt to a large Ziploc bag, add egg coated pecans and shake. Bake on jelly roll pan at 400' for about 10-15 minutes or until hard. Scrape away from pan and let cool.
**Balsamic vinaigrette (because I've yet to find a store bought version worth eating) 1 C olive oil, 1/2 C balsalmic vinegar, about a TBSP. (to taste) Dijon mustard and honey. Blend well in a food processor and refrigerator until just before serving.
To serve, toss all ingredients together and serve immediately.
Strawberries and Feta with Balsamic Vinaigrette
- 1 package (Costco size) spring mix greens
- 1 large bag of chopped pecans (candied)*
- 1-2 C strawberries (remove tops and slice)
- 1 1/2 C crumbled feta cheese
- 1/2 C balsamic vinaigrette**
*Candied pecans: Whisk one egg white in medium bowl. Coat pecans in egg white. Add 1/2 C sugar and a couple dashes on cinnamon and a dash of nutmeg and salt to a large Ziploc bag, add egg coated pecans and shake. Bake on jelly roll pan at 400' for about 10-15 minutes or until hard. Scrape away from pan and let cool.
**Balsamic vinaigrette (because I've yet to find a store bought version worth eating) 1 C olive oil, 1/2 C balsalmic vinegar, about a TBSP. (to taste) Dijon mustard and honey. Blend well in a food processor and refrigerator until just before serving.
To serve, toss all ingredients together and serve immediately.
Thursday, April 17, 2008
Lettuce Wraps--By turia Larsen
I got this recipe form turia a long time ago..Amy asked for it for her dinner club tonight. These are really good and simple.
Sauce (for spooning over wraps)
1/4 C sugar
1/2 c water
2 T soy sauce
2 T rice vinegar
1 T lemon juice
2 t water
1-3 t red chili paste
Stir Fry
2 T soy sauce
2 T brown sugar
1/2 t rice vinegar
1 C rice noodles (fried maifun noodles)
2 chicken breasts
1 C minced water chestnuts
3 T chopped green onion
1 t minced garlic
4-5 sliced iceberg lettuce cups
1. Make dipping sauce by dissolving the 1/4 C sugar and 1/2 C water in a bowl.
2. Add soy sauce, rice vinegar, ketchup, lemon, and chili paste. Mix well and refrigerate until you are ready to serve.
3. Prepare stir fry sauce by mixing soy sauce, rice vinegar, and brown sugar in a bowl.
4. Mince the chicken into pieces no larger than a dime.
5. Mince water chestnuts to about the size of a pea.
6. bring 2-3 T oil to high heat ina wok or large skillet. Add chicken and cook for about two -three minutes.
7. Add water chestnuts, onions, and stir fry sauce and cook another 3 minutes.
8. Serve on a bed of Maifun noodles and scoop into lettuce cups
(Maifun noodles can be found in the Asian foods section. The oil has to be hot enough (400') for them to turn white and puffy)
Enjoy!!!
Sauce (for spooning over wraps)
1/4 C sugar
1/2 c water
2 T soy sauce
2 T rice vinegar
1 T lemon juice
2 t water
1-3 t red chili paste
Stir Fry
2 T soy sauce
2 T brown sugar
1/2 t rice vinegar
1 C rice noodles (fried maifun noodles)
2 chicken breasts
1 C minced water chestnuts
3 T chopped green onion
1 t minced garlic
4-5 sliced iceberg lettuce cups
1. Make dipping sauce by dissolving the 1/4 C sugar and 1/2 C water in a bowl.
2. Add soy sauce, rice vinegar, ketchup, lemon, and chili paste. Mix well and refrigerate until you are ready to serve.
3. Prepare stir fry sauce by mixing soy sauce, rice vinegar, and brown sugar in a bowl.
4. Mince the chicken into pieces no larger than a dime.
5. Mince water chestnuts to about the size of a pea.
6. bring 2-3 T oil to high heat ina wok or large skillet. Add chicken and cook for about two -three minutes.
7. Add water chestnuts, onions, and stir fry sauce and cook another 3 minutes.
8. Serve on a bed of Maifun noodles and scoop into lettuce cups
(Maifun noodles can be found in the Asian foods section. The oil has to be hot enough (400') for them to turn white and puffy)
Enjoy!!!
Thursday, March 20, 2008
Huevos Rancheros Quesadillas--By Becca
Thanks for these delicious recipes Becca! I can't wait to try them.
2 servings
1/2 cup fat-free egg product or 2 eggs
1 Tbsp water
Dash salt
1/4 tsp chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 Tbsp chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour Cream, if desired
1. In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.
2. Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.
3. Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.
4. Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with sour cream.
2 servings
1/2 cup fat-free egg product or 2 eggs
1 Tbsp water
Dash salt
1/4 tsp chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 Tbsp chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour Cream, if desired
1. In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.
2. Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.
3. Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.
4. Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with sour cream.
Lemon-Spinach Couscous--By Becca
6 servings (2/3 cup each)
2 tsp olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cups water
1/2 tsp salt
1/8 tsp pepper
1 cup whole wheat couscous
2 tsp finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves (3oz)
Lemon wedges, if desired
1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
2. Stir in water, salt and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon peel. Layer spinach on top of couscous. Cover; let stand about 5 minutes or until liquid is absorbed. With fork, stir spinach into couscous until spinach is wilted, about 1 minute. Serve with lemon wedges.
2 tsp olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cups water
1/2 tsp salt
1/8 tsp pepper
1 cup whole wheat couscous
2 tsp finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves (3oz)
Lemon wedges, if desired
1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
2. Stir in water, salt and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon peel. Layer spinach on top of couscous. Cover; let stand about 5 minutes or until liquid is absorbed. With fork, stir spinach into couscous until spinach is wilted, about 1 minute. Serve with lemon wedges.
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