This is one of my FAVORITE recipes to make! It's quick and easy and everyone loves them!
INGREDIENTS:
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (28 ounce) can red enchilada sauce
DIRECTIONS:
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3.Preheat oven to 350 degrees F (175 degrees C).
4.To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5.Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
I usually do half beef and half chicken--Double all the ingredients except the meats! YUM!
Friday, May 30, 2008
Tuesday, May 27, 2008
Queso
David *my hubby* is from TX and he always makes this amazing queso for all of our family GTG's and such so I thought I'd post his recipe. I'm not sure where the original came from since it's something that was passed down from his mother, to his sister, and now to him. The great thing about this dip is that it can make as much or as little as you like so the ingredient quantities are based on how many bricks of cheese you use and of course your personal taste.
"Dave's Queso"
2 bricks Velveta Cheese
1 small onion finely chopped
2 cloves garlic minced
3 strips of Bacon cooked and finely chopped
A good bunch (we use lots because we like spice) of jar jalapeno pepper rings and some juice
2 fresh jalapeno peppers (seeds and veins removed)
2 cans diced green chiles
1 can evaporated milk (used for thinning)
Chunk the velveta cheese and place in your slow cooker.
Sautee the bacon on the stove top, drain and chop into small pieces. Then sautee the onions and garlic in the left over bacon grease (we drain some off if the bacon is especially fatty). Place bacon, onions, and garlic in slow cooker. Mix in remaining ingredients (minus evaporated milk) and set your slow cooker on low.
We usually have this in the cooker for a couple of hours before we're serving it. Taste it and add what you need to to satisfy your pallet. The evaporated milk can be used to thin out the cheese as it starts to thicken over time.
This is really yummy with tostitos, crackers, on burgers/hotdogs...and just about anything else you put cheese on!
ENJOY!
"Dave's Queso"
2 bricks Velveta Cheese
1 small onion finely chopped
2 cloves garlic minced
3 strips of Bacon cooked and finely chopped
A good bunch (we use lots because we like spice) of jar jalapeno pepper rings and some juice
2 fresh jalapeno peppers (seeds and veins removed)
2 cans diced green chiles
1 can evaporated milk (used for thinning)
Chunk the velveta cheese and place in your slow cooker.
Sautee the bacon on the stove top, drain and chop into small pieces. Then sautee the onions and garlic in the left over bacon grease (we drain some off if the bacon is especially fatty). Place bacon, onions, and garlic in slow cooker. Mix in remaining ingredients (minus evaporated milk) and set your slow cooker on low.
We usually have this in the cooker for a couple of hours before we're serving it. Taste it and add what you need to to satisfy your pallet. The evaporated milk can be used to thin out the cheese as it starts to thicken over time.
This is really yummy with tostitos, crackers, on burgers/hotdogs...and just about anything else you put cheese on!
ENJOY!
Tuesday, April 29, 2008
Garlic Parmesan Orzo
This is a recipe I found on allrecipes.com. The origional recipe was just the pasta and the sauce but I added a bunch of veggies to make it stretch a bit!
1c uncooked orzo
1 1/2t minced garlic
1/4c butter
1/4c grated parmesan cheese
2T milk
1T minced fresh parsley
1/2t salt
1/8t pepper
sliced mushrooms
chopped onions
red, yellow, and orange bell pepper chopped
grape tomatoes
1/4c grated ramano cheese
Cook orzo according to package directions; drain. In a large skillet, saute garlic and veggies in butter until tender. Add the orzo, cheeses, milk, parsy, salt and pepper. Cook and stir until heated through.
1c uncooked orzo
1 1/2t minced garlic
1/4c butter
1/4c grated parmesan cheese
2T milk
1T minced fresh parsley
1/2t salt
1/8t pepper
sliced mushrooms
chopped onions
red, yellow, and orange bell pepper chopped
grape tomatoes
1/4c grated ramano cheese
Cook orzo according to package directions; drain. In a large skillet, saute garlic and veggies in butter until tender. Add the orzo, cheeses, milk, parsy, salt and pepper. Cook and stir until heated through.
Marinated Baked Pork Chops
There's a first for everything and this was my very first experience cooking pork chops. I was quite nervous because my mom was never good at cooking pork so I felt really inexperienced. These actually turned out fantastic! They were sooo juicy and tender and full of flavor! Definitely on the "make again" list!
1 1/2t soy sauce
1T vegetable oil
1 1/2t worcestershire sauce
1/2t lemon juice
1Tbrown sugar
1T ketchup
3 pork Chops
1. Preheat oven to 350 degrees F.
2. In a small bowl, throughly blend above ingredients.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes. Turn and spread with remaining suace. Continue baking 30 minutes or until temp is 160 degrees internally.
I actually marinated these all day in the full sauce recipe. Then made the sauce recipe again and spread over chops 1/2 way through cooking.
1 1/2t soy sauce
1T vegetable oil
1 1/2t worcestershire sauce
1/2t lemon juice
1Tbrown sugar
1T ketchup
3 pork Chops
1. Preheat oven to 350 degrees F.
2. In a small bowl, throughly blend above ingredients.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes. Turn and spread with remaining suace. Continue baking 30 minutes or until temp is 160 degrees internally.
I actually marinated these all day in the full sauce recipe. Then made the sauce recipe again and spread over chops 1/2 way through cooking.
Honey Curried Roasted Chicken and Vegetables
This recipe is also from allrecipes.com. Not one of our favorites though, and I'm not sure if we'll even make it again. It was spicy and moist but just not a flavor we enjoyed.
INGREDIENTS
1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
2/3 cup honey
1/3 cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered (optional)
DIRECTIONSPreheat oven to 350 degrees F (175 degrees C).Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
INGREDIENTS
1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
2/3 cup honey
1/3 cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered (optional)
DIRECTIONSPreheat oven to 350 degrees F (175 degrees C).Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Buffalo Chicken Fingers
This is another favorite from allrecipes.com. We were looking for something quick and easy one night for dinner and this is what we stumbled upon! They were sooo good! Even at 3am as a snack while working :-)
INGREDIENTS
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
melted butter
DIRECTIONSPreheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Pour melted butter over chicken fingers and continue baking. Bake 8 minutes longer, or until chicken juices run clear.
INGREDIENTS
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
melted butter
DIRECTIONSPreheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Pour melted butter over chicken fingers and continue baking. Bake 8 minutes longer, or until chicken juices run clear.
Monte Cristo Casserole
This is a recipe I found online while looking for a recipe for Bennigan's Monte Cristo Sandwhich. That is my all-time favorite sandwhich, but I never go to Bennigan's because the service stinks and you're there for HOURS waiting around. We weren't particularly fond of this recipe. It was good but not as crispy and crunchy as I would have liked it to be.
Monte Cristo Casserole Submitted by RINI
Recipe:1 cup fat-free (skim) milk
6 eggs
2 packages (12.5 ounces each) frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream toppingI didn't use strawberry or strawberry topping--I bought a small jar of raspberry preserves and heated them on the stove.
1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.
2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.
3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.
4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.
Monte Cristo Casserole Submitted by RINI
Recipe:1 cup fat-free (skim) milk
6 eggs
2 packages (12.5 ounces each) frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream toppingI didn't use strawberry or strawberry topping--I bought a small jar of raspberry preserves and heated them on the stove.
1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.
2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.
3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.
4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.
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