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SALSA VERDE CHICKEN ENCHILADAS

April 28, 2021

SALSA VERDE CHICKEN ENCHILADAS

1 tsp. oil

2 garlic cloves, minced

2 cups salsa verde (we liked La Victoria mild)

½ cup sour cream

¼ cup cilantro leaves, chopped

3 cups shredded cooked chicken

1 cup cheddar cheese, shredded

6 flour tortillas

Heat oven to 350 degrees.

Heat oil in skillet over medium heat, cook garlic 1 minute.

Stir in salsa verde and cook until heated through.

Remove from heat and stir in sour cream and cilantro.

Set aside 1 cup of the sauce for assembling the enchiladas.

Stir chicken into sauce. Stir half the cheese into the sauce.

Grease a 2 quart baking dish and spread a little sauce on the bottom.

Add about 1/3 cup of chicken filling to each tortilla – roll.

Line enchiladas side by side, seam down.

Spread reserved sauce over enchiladas and top with cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake a little longer to melt the cheese.

CHEESECAKE BARS

April 28, 2021

Heat oven to 325 degrees.

CRUST

2 cups graham cracker crumbs

2 T. sugar

6 T. butter, melted

Combine and press onto the bottom of 9×13 pan.

Bake 10 minutes.

CHEESECAKE

4 pkg. (8 oz. each) cream cheese, softened

1 T. lemon juice

2 tsp. lemon zest

1 cup sugar

4 eggs

2 ½ cups raspberries or strawberries plus another ½ cup to add on top.

Beat cream cheese, lemon juice, lemon zest and sugar until blended.

Add eggs 1 at a time, mixing on low speed after each until blended.

Gently stir in raspberries or strawberries.

Pour over crust.

Bake 40 to 50 minutes or until center is almost set.  Cool completely.

Refrigerate 4 hours.

Top with extra strawberries or raspberries

Creamy Chipotle Chicken Thighs

January 12, 2021
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1 pound boneless, skinless chicken thighs

1 medium onion, thinly sliced

1 cup chicken broth

3/4 cup chipotle salsa

1/4 cup mild salsa

1 cup reduced fat sour cream

sprinkle of flour

Heat 1 tablespoon oil in large skillet over medium-high heat.

Add chicken. Cook, flipping once until browned on both sides – about 6 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly brown and starting to soften – about 3 minutes.

Add broth and cook, scrapping up any brown bits, for 1 minute.

Whisk salsas and sour cream together in small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through.

Sprinkle a small amount of flour on top and stir into the sauce to thicken.

Serve over rice, cauliflower rice or in tortillas.

Artichoke Green Chili Chicken

January 12, 2021
tags:

If you love artichoke dip, you will love this recipe.

4 artichoke hearts, chopped

1/4 cup mayo

1/4 cup sour cream

2 oz. (56 gms) parmesan cheese

1/2 can (2 T.) diced green chilies

1/8 tsp. garlic salt

1 tsp. lemon juice

4 boneless, skinless chicken breasts

Preheat oven to 350 degrees.

Mix all ingredients except chicken breasts.

Line a baking dish with foil. Place chicken in dish.

Top with artichoke mixture.

Bake at 350 degrees for 35 mins (thin breasts) 45 minutes (for thick breasts)

Calories: When using low calorie mayo and fat free sour cream, the entire sauce comes to 497 calories.

Zucchini Cake

September 9, 2020

Preheat oven to 350 degrees.

Mix together:

3 cups grated zucchini

3 cups sugar

4 eggs

1 ½ cups oil

Add:

3 cups flour

1 ½ tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Bake in a greased and floured bundt pan at 350 for 60 – 65 mins. or until done.

FROSTING

Cream together:

3 – 4 oz. of cream cheese *

1 cube butter or margarine – both at room temperature

Add:

2 cups powdered sugar

1 tsp. vanilla

Add milk for correct consistency ***

*You can either use the small 3 oz. package of cream cheese or use half of an 8 oz. block.  If you double the recipe, as I have stated below, I use the full 8 oz. block.

**If we are making this cake for the family, we keep the frosting a bit on the thicker side and just plop it onto each cut piece of cake. If I want it to look pretty, I thin the frosting down a bit and drizzle it over the cake using a zip lock bag with a small cut in the corner – but make sure you have extra frosting on hand because everyone will want more frosting than just the drizzle!  I actually double the frosting ingredients.  Any leftovers can be used on graham crackers.

FYI:  Grated zucchini freezes very well – just make sure that when you thaw it and add it to a recipe, you add the water in the bag.  This is the moisture that came out of the zucchini when it was frozen.  Without it, the cake will be very dry.  I measure out the correct amount of grated zucchini before I freeze it and mark the bag with the correct amount.  Frozen and then thawed zucchini measures differently than fresh grated zucchini.

Hot Hawaiian Ham and Cheese Sliders

November 3, 2019

2 packages (12 count) King’s Hawaiian Sweet Dinner Rolls

1/3 cup mayo (approx)

2 – 9 oz. packages Oscar Meyer DeliFresh Honey Ham (or your favorite thin sliced honey ham)

12 slices of swiss cheese, or your favorite white cheese

1/2 cup butter, melted

1 T. poppy seeds

1 1/2 T. Dijon mustard

1 T. Worchestershire sauce

Cut rolls in half and spread mayo onto 1 side.

Place a good amount of ham on each roll and a couple slices of cheese.  Replace the top of the rolls and bunch them closely together on a cookie sheet.

In a bowl, whisk together melted butter, poppy seeds, Dijon mustard and Worcestershire sauce.  Brush generously on top of sandwiches, covering the tops.

Cover with foil and let sit for 10 minutes.

Bake at 350 degrees for 15 minutes or until ham is hot and cheese is melting.

Uncover and cook an additional 2 minutes until tops  are slightly browned and crisp.

Serve warm.

Recipe source:  Not sure!  You can find this recipe in so many places. Thanks most likely goes to Kings Hawaiian Rolls.

 

 

Chicken and Stuffing Casserole

November 3, 2019

This dish tastes like Thanksgiving in a pan.  So easy and so delicious.  Great way to use leftover chicken.

 

2 T. butter

1/2 cup onion, diced

2 celery stalks, diced

4 oz. sliced mushrooms (optional)

1/4 tsp. garlic granules

1/4 tsp. seasoned salt

1/4 tsp. celery salt (optional if you don’t have it)

2 cups cooked, chopped chicken (rotisserie works well)

18 oz. chicken gravy

1 6 oz. box Stove Top Stuffing, prepared

Preheat oven to 350 degrees.

Melt butter in large skillet over medium heat.

Once butter is melted, add onion, celery and mushrooms.  Cook, stirring occasionally until just starting to soften, about 5-6 minutes.

Add seasonings.

Stir in chicken and gravy.  Continue to cook, just until warm, about 3-4 minutes.

Spray an 8 x 8 baking dish with non-stick spray or rub with butter.

Pour chicken mixture into baking dish.

Top with stuffing.

Cover with foil and bake 20 minutes.

Remove foil and bake an additional 10-15 minutes uncovered.

Recipe Source: revised from http://www.makedinnereasy.com

 

Hot Hawaiian Sandwiches

October 17, 2019

2 packages (12 count) King’s Hawaiian Original Hawaiian Sweet Dinner Rolls

1/3 cup mayonnaise

24 slices of deli honey ham

6 slices of swiss cheese, cut into fourths

1 T. poppy seeds

1 ½ T. Dijon mustard

½ cup butter, melted

1 T. onion powder

½ tsp. Worcestershire sauce

 

Cut rolls in half.

Spread mayo onto 1 side.

Place a slice or two of ham and cheese in roll.

Replace the top and bunch them close together in a baking dish.

Whisk together poppy seeds, mustard, butter, onion powder and Worcestershire sauce.

Brush sauce over rolls, just covering the tops.

Cover with foil and let sit for 10 minutes.

Bake at 350 degrees for 10 minutes or until cheese is melted.

Uncover and cook for an additional 2 minutes until tops are slightly browned and crisp.

Serve warm.

Peach Pie

September 18, 2019

1/2 – 3/4 cups sugar

3 T. flour

7 cups thinly sliced, peeled peaches (3.5 pounds)

1/8 tsp. almond extract

In a large mixing bowl, stir together sugar and flour.

Add peaches and almond extract.  Gently toss until coated.

Add to prepared pie crust.

Place top pie crust on top.  Crimp edges. Slit top or make holes with a fork.

Sprinkle sugar on the top crust.

To prevent edges from burning, cover edges with foil.

Place pie on a baking sheet.

Bake at 375 degrees for 25 minutes.

Remove foil and bake 30-35 minutes more or until top is golden.

Cool on a wire rack.

 

Recipe Source – Better Homes and Garden Cookbook shared by Cindy E.

 

 

Perfect Flaky Pie Crust

September 18, 2019

3 cups of flour – put in mixing bowl.

1 1/2 cups Butter flavored Crisco – Add to flour using a pastry cutter.  Gradually work the Crisco into the flour (takes about 3-4 minutes) until it looks like course meal – no large chunks of shortening.

Crack 1 egg into a bowl and beat it with a fork.  Pour the egg into the flour mixture.

Add 5 T. cold water

Add 1 T. vinegar

Add 1 tsp. salt

Stir together gently.

Divide dough into 3 equal balls.  Place each ball into a large Ziplock bag.  Using a rolling pin, slightly flatten each ball of dough to make rolling easier later.  Seal each bag and place in the freezer.  If you are using it right away, freeze for about 15-20 minutes.

When using, it is best to begin while the dough is quite firm.  Let it thaw for about 15 minutes.

Flour your surface. Flour the top of the dough.

Gently roll from the center outward in one stroke.  When it begins to crack on the edges, use your hands to form it back into the shape of a circle.  If you feel as though the bottom is really sticking to the surface below, use a sharp spatula and flip it over.  Be sure to flour the surface again before you flip.

Roll until the dough is about 1/2″ larger than the pie pan.  I prefer using a metal pie pan.

Gently adjust the dough so that it’s laying right against the pan.  Either trim the crust or tuck the excess dough under.

Make the edges fancy if you prefer.

Recipe Source: Pioneer Woman shared by Cindy E.