Tuesday, March 25, 2008
3 Cups shredded cooked chicken
12 ounces sharp cheddar cheese, shredded
21/2 cups enchilada sauce
1-2 cans chopped green chile's, drained
1/2 cup minced fresh cilantro
Salt and Pepper
12 soft corn tortillas
adjust the oven rack to the middle position and heat the oven to 400 degrees. Combine the Chicken, 2 cups of the cheddar, 1/2 cup of the enchilada sauce, the chile's, and cilantro. Season with Salt and pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. (this will help so that the tortillas don't tear as much.)Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 pan. lightly spray the enchiladas with Pam. ( this helps them from splitting while cooking.) Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down in center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes. Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer. serve.
FAST ENCHILADA SAUCE
1 Tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 Tablespoons chili powder*
3 garlic cloves, minced
2 teaspoons cumin*
2 teaspoons sugar
2 (8oz) cans tomato sauce
1/2 cup water
*I used 5 Tablespoons of chili powder and 3 teaspoons cumin because I wanted more spice to it.
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened., about 5 minutes. Stir in the chili powder, garlic, cumin and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with Salt and pepper to taster.
Sunday, March 16, 2008
-1 cup heavy whipping cream(not half & half)
-2 T. white cooking wine or white grape juice concentrate
-2 tsp. grated lemon peel*
-salt and pepper
2. Place chicken in a glass casserole dish.
3. In the same saucepan, add lemon juice, lemon peel, and white cooking wine OR white grape juice concentrate. Keep on low heat and add the heavy whipping cream. Add the salt and pepper in the sauce.
4. When heated through, pour over chicken tenders. Add a generous amount of parmesan cheese on top.
5. Place in the oven on broil for 7-12 minutes. Serve over mashed potatoes or rice. (we like having it over mashed potatoes)
*I use the little grates on the grater, so it is more like lemon zest. I just don't like the big grated lemon pieces.
**This is our favorite lemon chicken recipe. It is very easy to make and very delish! Enjoy:-)
Sunday, March 9, 2008
The above picture does not even do this dish justice. This is one of Nancy Churches incredible recipes. All of her recipes are awesome. Jarren could eat this daily. It is so easy and a huge hit.
1 8-ounce package cream cheese
1/2 cup butter
1 cup milk
1 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoon basil
1/3 cup Parmesan cheese
Melt together cream cheese and butter and slowly add 1 cup milk. Then add remaining ingredients. Add sauce to rinsed noodles and add cooked chicken or shrimp. Don't rinse noodles when adding shrimp.
This one is excellent with grilled chicken. I always make this with some broccoli as to Nancy's suggestions and it really adds to the meal. In the winter I just cook up the chicken on the stove.
Wednesday, March 5, 2008
I know it doesn't quite feel like spring outside, but Easter is just a few weeks away! Every year we make these Jell-O Eggs and I just LOVE them... okay, and so do my kids! I mean what kid doesn't love eating Jell-O? You can order the egg molds off of the kraft website:
I ordered a few egg molds to make different colors/flavors at once. This is especially great if you are serving them at a family party(or with friends) and need a bunch of them. They look great served in an easter basket or just in a pretty bowl. Anyway, I hope you are all doing well and you have a great Easter and a Happy Spring!
Monday, March 3, 2008
These are the fun projects we did at our last Craft Night. I love how they turned out. I thought the "Lucky" might be a little too dark but it looks great on the dark TV stand. The shamrocks don't match the sign so they are in a different part of the room. I still think these might be a work in progress. I might redo the plaid one because the paper wrinkled a little on me or I might add some ribbon. I am just not sure. If anyone has some creative thoughts, please share. Thanks to Haley for the super fun craft project.
Sunday, March 2, 2008
You will need:
- 1 six-pound roasting chicken
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 2 medium onions, peeled and sliced crosswise 1/2 inch thick
- 1 lemon
- 3 large cloves garlic, peeled
- 4 sprigs fresh thyme
- 1 cup canned low-sodium chicken broth
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. (This softens the lemon and allows the juice to flow more freely) Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees.and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon , skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
Williams-Sonoma Whole Wheat Bread
You will Need:
-1 1/2 Tablespoon active dry yeast
-Pinch of Brown Sugar
-1 cup warm water
-1 1/2 cups warm buttermilk
-1/4 cup maple syrup OR honey
-1/4 cup canola oil
-1 Tablespoon salt
-3 cups whole-wheat flour
-3 -4 cups bread flour
2. In a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, maple syrup, oil, salt, and 2 cups of the whole-wheat flour. Beat on medium -low speed until creamy, about 1 minute. Beat in the yeast mixture and the remaining whole-wheat flour and beat for 1 minute. Beat in the bread flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding bread flour 1 Tablespoon at a time, until smooth but slightly sticky when pressed, about 5 minutes.
3. transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with wrap and let rise at room temperature until doubled in bulk, 1-1 1/2 hours.
4. Lightly grease two 9-by-5- inch loaf pans. turn the dough out onto a lightly floured board. Divide in half and pat each half into a long rectangle. Tightly rool up the dough into a thick log. Roll the laof back and forth with your palms until it is the same length as the pan. Pinch the ends and along the seam to seal. Place the loaf, seam side down, in a prepared pan. Cover loosely with plastic wrap or towel and let rise about 1 inch above the rim of each pan. (about an hour)
5. Preheat the oven to 350 degrees. Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes. turn out onto racks and let cool.
(This may look like a lot of work, but it is really easy. Every time I make this bread it turns out really good)
BIG Chewy Chocolate Chip Cookies
You will need:
-2 cups all-purpose flour
-1/2 tsp. salt
-1 cup packed brown sugar
-1 Tbsp vanilla extract
-1 egg yolk
-1/2 tsp. baking soda
-3/4 cup unsalted butter, melted
-1/2 cup white sugar
-2 cups semisweet chocolate chips
2. Sift together the flour, baking soda, and salt. Set aside.
3. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooded spoon. Drop cookie dough 1/4 cup at a time(this is what makes them so big) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
(I have tried several chocolate chip cookie recipes, this one has become one of my favorites. They are very yummy, enjoy!!)
**I got this recipe from Vanessa Neal**