CHICKEN ENCHILADAS

Chicken Enchiladas
By Annette Adams
(This is my childhood friend’s mom & they gave this recipe to me at my bridal shower! It is my all time favorite chicken enchilada recipe.)

Mix together for the sauce:
- 2 Cans Cream of Chicken Soup
- 1 Pint Sour Cream

Mix together for the filling:
- 2 Cups Chicken Pieces (canned chicken works great-drained)
- 2 (4 oz.) Cans Mushrooms (drained)
- 1 (4 oz.) Can Green Chillies
- 1 Cup Chopped Onion
- 1 tsp. Chili Powder
- ½ tsp. Garlic Powder
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ Cup of the Sauce

Spread 8-10 flour tortillas with filling. Roll and place seam side down in a 9 X 13 inch pan. Pour remainder of sauce over enchiladas and sprinkle with grated cheddar cheese. Bake, uncovered at 450° for about 20 minutes, or until heated through. Enjoy!

Hamburger Helper with a twist!

OK so don't laugh at me... I know what your thinking, "Hamburger Helper, what is she thinking." Just TRUST me!!!

Prep time: 5 min Cook time: 40 min

2 boxes of Enchilada HP
1lb hamburger
2 cans;
canned corn
stewed tomatoes
kidney beans
blackbeans

cheddar cheese
tortilla chips
sour cream

Follow directions on the back of the HP box. In a large sauce pan brown hamburger while browning drain your canned corn, and beans. (rinse beans) When you get to cover and let simmer, add all canned ingredients to the simmering pan. In the HP box is a packet with the word topping written on it, keep that put to the side until the end. Stir occasionally till ingredients thicken. (appoximatley 30 to 40 minutes) Remove from heat and add topping to the mixture. Let stand for a couple minutes.

Serve with tortilla chips, cheese and sour cream.
(For additional flavor add 2tbls taco seasoning while pan is simmering this is optional.)

This is such an easy simple meal that is done in no time, and so so yummy! Let me know what you think!

Homemade Lasagna Supreme

This turned out so yummy last night I wanted to post it! I'm a HUGE pasta fan but have always just done spagetti or the frozen lasagna's mostly and I wanted to be a bit more creative! This was fun...I had never made homemade Lasagna before and I loved every minute of it, I also added a couple things to it to make it more my own! It was devine...(Not the best pics, bare w/me still trying to get used to this part of it)

8 ounces uncooked lasagna noodles

1/2 pound ground beef (I added a little more so it was just under a pound of beef)

1/2 pound mild italian sausage, casings removed

1 medium onion, chopped

2 cloves garlic, minced

1 can (141/2 ounces) whole peeled tomatoes, undrained & chopped

1 can (6 ounces) tomato paste

2 teaspoons dried basil leaves

1 teaspoon dried marjoram leaves

1 can (4 ounces) sliced mushrooms, drained

2 eggs

2 cups (16 ounces) cream-style cottage cheese

15 ounce container Ricotta cheese

3/4 cup grated Parmesan cheese, divided

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) shredded Chedder cheese

3 cups (12 ounces) shredded Mozzarella cheese

Serves 8 - 10

Cook lasagna noodles according to package directions; drain.

Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to seperate meat. Drain drippings from skillet.

Add tomatoes w/juice, tomato paste, basil & marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.

Preheat oven to 375 degrees. Beat eggs in large bowl; add cottage cheese, ricotta cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.

Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture, half the chedder cheese & half the mozzarella cheese. Repeat layers one more time in same order. Sprinkle w/remaining 1/4 cup Parmesan cheese on top of dish.

Bake lasagna 40 - 45 minutes or until bubbly. Let stand 10 minutes before cutting.

NOTE: Lasagna may be assembled, covered & refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375 F. oven 60 minutes or until bubbly. ( This is another reason I love this dish...if your a mom or just don't have the time to make this all in one shot, it can be done ahead of time and waiting to go in the oven w/in the next 2 days! )

Homemade Seasoned French Fries

I had to post this b/c when my daughter barely eats fries, ever (which isn't all a bad thing I guess) but cleans her plate of these fries, every last one then that's saying something! I wanted to get creative so I made homemade fries instead of the store bought frozen one's I have always used and it turned out so good that I'll probably never buy those again since this was so easy and way cheaper to make than buying them frozen in a grocery store! So have fun and enjoy these greasy yet scrumptious fries!


Homemade Seasoned French Fries
adapted from the Better Homes & Garden Cook Book

Serves 4 - 6

4 medium baking potatoes, 6-8 ounces each (I used red baking potatoes)
Cooking oil or shortening for deep-fat frying
Salt or seasoned salt (optional)

If desired, peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of ice water until ready to cut. Cut potatoes lengthwise into 3/8-inch-wide strips. Return strips to ice water.

In a heavy, deep, 3-quart saucepan or deep-fat fryer, heat oil to 365 degree's F. To prevent splattering, pat potatoes dry. Using a spoon, carefully add potato strips, a few at a time (about 10) to hot oil. Fry for 5 to 6 minutes or until crisp & golden brown, turning once.
Using a slotted spoon, carefully remove french fries from hot oil; drain on paper towels. If desired, sprinkle w/salt or seasoned salt. Keep french fries warm in a 300 degree oven while frying remaining potatoes.

That's it, that's all there is to it!!! So why not save money and make them homemade when they taste way better than store bought!!! That's my new motto :) To add more kick you could sprinkle w/pepper as well or melt cheese on them for cheese fries! There's so many options why not try! ~

Creme Brulee

Well -- here's the infamous Creme Brulee I've been wanting to post since I made it! This is by far my favorite dessert! It was actually not super hard to make like I thought it would be it's just very touchy. It turned out really good but I still need to make it a few times to get the consistency just right. But here's the recipe I followed and seems to be the best from all the one's out there. A friend of ours (Brant) came up w/it and kind of made it his own so I'll give him credit! Have fun w/this one, I know I did and will time and time again!

5 egg yolks
1/3 cup sugar
2 cups heavy cream
1 vanilla bean
fresh fruit (optional)
powdered sugar (optional)

Preheat oven to 325. Whisk egg yolks & sugar in a medium bowl until smooth. Cut vanilla bean in half down the center & scrape the inside seeds/granules w/a knife & add to the heavy cream. In a saucepan bring the cream to a light boil (just right when you start seeing little bubbles in the cream). Pour cream into eggs & sugar mixture gradually (not all at once) constantly whisking.

Set 6 ramekins into a 9x11 glass casserole dish. Pour very hot water into the glass dish so the ramekins are sitting in the water (about 2 cups of hot water). Pour mixture evenly into ramekins so there all equal amounts. Let sit for 1 minute, then put into oven for about 30 - 35 minutes or until cream is set.

Cream is set when it's mostly firm. Allow ramekins to sit in water dish out of the oven for a couple minutes or until firm, remove ramekins from water dish onto a cooling rack and cool to room temperature. Place in refrigerator for at least 4 hours or overnight.

Just before serving add a thin layer of sugar to the top & torch until golden brown. (I've heard another way to brown if you don't have a kitchen torch is to put your oven on broil and put them in until sugar is golden or dark brown.) Serve Immediately.

It's also good to top w/your favorite fresh fruit either on the Creme Brulee itself or on the side if you put your ramekin on a plate. Then top w/powdered sugar. Just a fun finishing touch to a delicious dessert! Good luck and if anyone tries it comment on it and let me know your thoughts!

Fried Zucchini

I have been branching out and trying different kinds of fruits and vegatebles lately (thanks to Jaimee's example!). I adapted this recipe from one I found at http://www.cooks.com/.

FRIED ZUCCHINI

3-4 Zucchini

3 Cups Flavored Bread Crumbs

2 Cloves Garlic, crushed (I didn't have fresh garlic, so I used 1/2 tsp. minced garlic)

1/4 Cup Grated Romano or Parmesan Cheese

Salt and Pepper

Vegetable Oil - for frying (I used Olive Oil, it's healthier)

2 Eggs

1/8 Cup Milk

Wash (do not peel) zucchini. Slice in circles. Beat eggs and milk together in bowl. In a separate bowl mix bread crumbs, crushed garlic, cheese, salt, and pepper. Dip zucchini in egg mixture and then in bread crumb mixture coating both sides well. Heat oil in a large frying pan and fry zucchini until golden brown. Lay on paper towels to absorb oil. Enjoy!

Colorful Chicken Croissants

I'm posting this mainly b/c it's so quick and simple for lunches! I don't always really do much for lunch but I found this and it looked really yummy so I had to make it! It is really good and super easy to make!

Colorful Chicken Croissants
adapted from The Taste of Home "the busy family cookbook"

Serves 4

1/4 cup diced celery
1/4 cup golden raisens
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise (I used miracle whip-yum)
2 tablespoons chopped red onion
1/4 teaspoon pepper
1/4 teaspoon salt, optional
2 cups cubed cooked chicken breast
4 croissants, split

In a medium bowl, combine the first seven ingredients & salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant.

Enjoy :)

Lamb Shanks with Oregano, Feta and Nun's Puffs

Ok so the name Nun's Puffs is really weird but that's the name in the book, so weird or not they are delicious, especially w/some creamed honey on top...mmmmm! So this is what was on the menu tonight and it turned out really good! My new favorite meat to experiment on has been lamb lately and lamb shanks are very tasty, but still lamb chops are still my top fav way to eat it! Later I'll post a delicious Lamb Chop w/a great chutney but that will be another day! Enjoy but be sure to prepare this one early it takes some time but well worth it!

Lamb Shanks with Oregano and Feta

Adapted from Suzanne Somers (Get Skinny on Fabulous Food)

Serves 4

4 lamb shanks

Salt & freshly ground black pepper (I can't use the fresh ground pepper in my house b/c of my kids -- too spicy so I use regular black pepper)

1/2 cup olive oil

3 medium onions, thinly sliced

6 cups chicken stock

3 T chopped fresh oregano leaves or 2 t dried

1/4 teaspoon cayenne (again too spicy for my house so I used Lawry's Seasoned Salt instead-a dash more than 1/4 teaspoon)

1 28-ounce can peeled tomatoes, chopped with juice

1 cup crumbled feta cheese

Trim excess fat off shanks, season w/salt & pepper. Heat the oil in a stockpot over high heat. Add shanks, turning frequently to brown all sides. Remove from the pot & reserve.

Lower the heat to medium & add the onions, stirring until golden brown, about 7-10 minutes. Add stock, oregano leaves, cayenne & tomatoes w/juice. Scrape the bits off the bottom to release the flavor. Add shanks back to the pan. (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to a boil, then lower the heat & simmer for about 2 1/2 hour. The shanks are done when the meat is practically falling off the bone.

To serve, arrange 1 shank p/person in your favorite bowls. Sprinkle w/feta cheese & top w/the onions & the sauce. Serve immediately.

Nun's Puffs

Better Homes & Garden Cook Book

Makes 12

1/2 cup butter

1 cup milk

3/4 cup all-purpose flour

4 eggs

1 tablespoon sugar

Honey (optional)

Generously grease twelve 21/2-inch muffin cups, including the edge & around the top of each cup; set aside. In a medium saucepan melt butter; add milk & bring to boiling. Add flour all at once, stirring vigorously. Cook & stir until mixture forms a ball that doesn't seperate. Remove from heat; cool for 5 minutes.

Add eggs, 1 at a time, beating for 1 minute w/wooden spoon until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; sprinkle w/sugar.

Bake in a 375 degree oven about 30 min or until golden brown & puffy. (my oven cooked them a lot faster, so depending on the oven just watch them closely at about 20 min and on) Remove from pan. Serve immediately. If desired, serve w/honey.

Hooray!

I think this will be fun and a good way to get new recipes! Thanks to Jaimee for getting this blog set up! Bring on the food :)

EXCITED

Sounds great to me Jaimee I love to find new things to cook, and I have some pretty good ones to try! I find myself to be the opposite of you, I can bake much better than I can cook but enjoy both! Can't wait to get started!!!

Lindsey

Bring on the Food!

So if your wondering what this is I'll tell ya!

I wanted to do a recipe blog now for a while but always thought why... when I don't even keep up w/my personal one but I was talking to Randi (my sister-in-law/best friend :) xoxo) and we well she came up w/a great idea! To do one together w/multiple other friends or whoever would want to contribute so then if we don't post all the time we wouldn't feel guilty b/c hopefully other people will be posting as well so it should be updated often!!

So there you have it, the reason behind this fun new blog! I personally have been LOVING this cooking thing and making new recipes every night! I can't believe I've actually kept it up too. Usually I go through spurts w/cooking but I think I found my niche! I've cooked a homemade meal every night for a month now (except maybe once and while we were on vacation of course) and I'm loving every minute of it!

I always got stressed out over it b/c I wouldn't pre-plan my meals so at 3 or 4 I'm trying to figure out what to do for dinner and trust me that NEVER works and if it does it won't for long! So I finally figured out that if you plan each morning or what I have done lately is plan per week you'll get it made and love doing it! So each Monday I plan my menu for the week that way I know what I need to go get at the store for that week! Sometimes I don't have the time and I just do it each morning but have dinner planned for that night by 10 or 11am and it's perfect b/c it gives me plenty of time to thaw out meat or even put it in a crockpot or marinade, it's so wonderful and I hope I can help anyone out there that struggles w/dinner's like I have always done my whole life and now have found a way to LOVE it! I even attempt desserts too and I've decided I'm definitely better at cooking than baking but I still do it b/c of course I love to eat especially dessert and it's fun to me too even if it doesn't always turn out the best! So enjoy this blog and I hope we get a lot of people that want to contribute to this and post their favorite successfull recipe's too! If your interested (and I or Randi know you) ;) than contact us and we'll make you an author so you can post your favorite recipes too!

Also please bare w/us on this too b/c I'm still trying to figure out exactly how to do a blog w/other authors so if anyone knows how really well let us know, I think I have it but not sure yet!