Hey guys,
Need pics of your kids eating messily to put behind title of blog... feel free to change picture there. Just make sure you shrink it first. Believe it or not, that one of the cafe is already 12% its size!
Thanks,
Jessica
Tuesday, February 26, 2008
Chicken Enchiladas a la Carolyn
Yields: 4 servings (I usually double this for dinner club)
INGEDIENTS:
Filling:
3 large chicken breast, boiled, shredded
1 ea Green Pepper, diced (Food processor)
1 ea Red pepper, diced
1/2 ea Onion, diced
1 ea Jalapeno peppers, seeded, diced
1 Tablespoon Cumin (Get in mexican food section for cheap!)
5 ea flour tortillas, fajita size
----(optional is to also add 3 ea Tomatillos, but I never have)
Topping:
can (12 oz) Cream of Chicken Soup
1/2 cup sour cream
1 little can green chilies, drained
1 cup cheddar (I use mozzerella), shredded
INSTRUCTIONS:
-Heat oven to 350 degrees F.
-Boil chicken breasts in water until cooked thoroughly. Cool, and shred. Set aside.
-Using a blender or food processor, puree the green & red bell peppers, tomatillos, onion & jalapenos. In a skillet, heat 2 Tablespoons oil (I always used olive oil).
Add the pepper puree and cook on medium high heat until most of the water has evaporated. Add the shredded chicken and cook 2 minutes longer. Add cumin and season to taste with garlic salt and pepper. (Don't be afraid to add a little more cumin if you want; I usually do)
-Warm tortillas in microwave for 20 seconds to avoid breakage. Hold a tortilla in one hand. With the other hand, scoop a generous portion of the chicken mixture into the center of the tortilla. Roll the tortilla up and place in a greased 9x9 pyrex dish. (I used 9x13 and since it was line with foil.) Continue this process until the pan is filled, (usually after 8 tortillas in a 9x13).
-In a separate pot, mix cream of chicken soup, sour cream and green chilies. Cook until warm. Season with garlic, salt, and pepper!! Pour this mixture over the top of the tortillas and top with shredded cheddar or monterey jack cheese. (Again, I use mozzerella!)
Bake in a 350 degree oven until cheese is melted. Remove from oven and let cool 5 minutes before serving.
Top with... sour cream, serve with lettuce & salsa fresca... you choose.
SERVE with RICE and salad if you want to have ANY chance of having leftovers because it is sooooo YUMMY!
INGEDIENTS:
Filling:
3 large chicken breast, boiled, shredded
1 ea Green Pepper, diced (Food processor)
1 ea Red pepper, diced
1/2 ea Onion, diced
1 ea Jalapeno peppers, seeded, diced
1 Tablespoon Cumin (Get in mexican food section for cheap!)
5 ea flour tortillas, fajita size
----(optional is to also add 3 ea Tomatillos, but I never have)
Topping:
can (12 oz) Cream of Chicken Soup
1/2 cup sour cream
1 little can green chilies, drained
1 cup cheddar (I use mozzerella), shredded
INSTRUCTIONS:
-Heat oven to 350 degrees F.
-Boil chicken breasts in water until cooked thoroughly. Cool, and shred. Set aside.
-Using a blender or food processor, puree the green & red bell peppers, tomatillos, onion & jalapenos. In a skillet, heat 2 Tablespoons oil (I always used olive oil).
Add the pepper puree and cook on medium high heat until most of the water has evaporated. Add the shredded chicken and cook 2 minutes longer. Add cumin and season to taste with garlic salt and pepper. (Don't be afraid to add a little more cumin if you want; I usually do)
-Warm tortillas in microwave for 20 seconds to avoid breakage. Hold a tortilla in one hand. With the other hand, scoop a generous portion of the chicken mixture into the center of the tortilla. Roll the tortilla up and place in a greased 9x9 pyrex dish. (I used 9x13 and since it was line with foil.) Continue this process until the pan is filled, (usually after 8 tortillas in a 9x13).
-In a separate pot, mix cream of chicken soup, sour cream and green chilies. Cook until warm. Season with garlic, salt, and pepper!! Pour this mixture over the top of the tortillas and top with shredded cheddar or monterey jack cheese. (Again, I use mozzerella!)
Bake in a 350 degree oven until cheese is melted. Remove from oven and let cool 5 minutes before serving.
Top with... sour cream, serve with lettuce & salsa fresca... you choose.
SERVE with RICE and salad if you want to have ANY chance of having leftovers because it is sooooo YUMMY!
Chicken Divan
*This will make (1) 9x13 size casserole dish
3 c. uncooked rice
2 LBS Chicken (or more or less as you or your budget like)
1 16 oz-ish bag of frozen broccoli
1 family size can cream of chicken soup
1 cup mayo
2 T. Lemon Juice
1/2 - 1+ tsp CURRY (to taste)
1 cup grated mozz cheese
Breadcrumbs
-Start a pot of rice-4 cups uncooked rice (to cover bottom of dish)
-Start the chicken-3-4 cups cooked chicken (2 lbs) (boiling goes fastest!)
Put chicken aside to cool off (I'd put it on the Wymount balcony to cool!)and steam broccoli & start mixing the wet stuff.
-In bowl, mix cream of Chix soup, mayo, lemon juice, curry, & cheese.
-Get chicken chopped in food processor & mix into bowl
-Once broccoli flowerettes are soft, mix them into bowl too
-Put cooked rice into bottom layers of casserole dishes (line em with foil to save you clean up!) and then pour mixture over the top.
-Top with breadcrumbs
-Cover with foil (which is greased a little bit, so as not to stick) and put in oven.
- 350 degrees for 25 mins, covered, then 10 mins uncovered
(or if you don't care do the whole things uncovered, but it can burn the breadcrumbs)
3 c. uncooked rice
2 LBS Chicken (or more or less as you or your budget like)
1 16 oz-ish bag of frozen broccoli
1 family size can cream of chicken soup
1 cup mayo
2 T. Lemon Juice
1/2 - 1+ tsp CURRY (to taste)
1 cup grated mozz cheese
Breadcrumbs
-Start a pot of rice-4 cups uncooked rice (to cover bottom of dish)
-Start the chicken-3-4 cups cooked chicken (2 lbs) (boiling goes fastest!)
Put chicken aside to cool off (I'd put it on the Wymount balcony to cool!)and steam broccoli & start mixing the wet stuff.
-In bowl, mix cream of Chix soup, mayo, lemon juice, curry, & cheese.
-Get chicken chopped in food processor & mix into bowl
-Once broccoli flowerettes are soft, mix them into bowl too
-Put cooked rice into bottom layers of casserole dishes (line em with foil to save you clean up!) and then pour mixture over the top.
-Top with breadcrumbs
-Cover with foil (which is greased a little bit, so as not to stick) and put in oven.
- 350 degrees for 25 mins, covered, then 10 mins uncovered
(or if you don't care do the whole things uncovered, but it can burn the breadcrumbs)
Tomale Pie
1.5 lbs Hamburger
1 onion (I just use onion powder to flavor meat)
8 oz. corn chips (just a bag of Fritos... close enough)
2 cans cream corn
1 little can chopped olives
2 (8oz) cans tomato sauce (1 for the mix, 1 for on top)
2 T Chili Powder
Dash garlic, pepper
DIRECTIONS:
-Brown hamburger, onion
-Crush corn chips (just open bag a tiny bit then step on it till they're all squooshed... much faster than by hand! haha)
-Dump cream corn, olives, ONE tomato sauce, chili, powders, & chips in big bowl and mix
-Mix in the drained hamburger
-In 9x13 or two smaller square casserole dishes (when only single recipe)
-35 mins on 350 degrees
-Enjoy!
1 onion (I just use onion powder to flavor meat)
8 oz. corn chips (just a bag of Fritos... close enough)
2 cans cream corn
1 little can chopped olives
2 (8oz) cans tomato sauce (1 for the mix, 1 for on top)
2 T Chili Powder
Dash garlic, pepper
DIRECTIONS:
-Brown hamburger, onion
-Crush corn chips (just open bag a tiny bit then step on it till they're all squooshed... much faster than by hand! haha)
-Dump cream corn, olives, ONE tomato sauce, chili, powders, & chips in big bowl and mix
-Mix in the drained hamburger
-In 9x13 or two smaller square casserole dishes (when only single recipe)
-35 mins on 350 degrees
-Enjoy!
Chicken Pot Pie
Filling/Sauce:
4 TBSP butter
1/4 c. flour (4 TBSP)
1 1/2 tsp salt
1/4 tsp pepper
2 c. chicken broth
2/3 c. cream or evaporated milk
Melt butter; blend in flour and seasonings. Stir in broth and cream. Bring to a boil, whisking frequently, until it's thick enough for you.
1 or 2 c. cooked chicken
16 oz. bag frozen vegetables
Put chicken and peas in 8x8 square casserole dish, pour hot sauce on top. Put biscuits on top of that and bake at 425 degrees for 30-35 minutes, uncovered, until biscuits are just golden.
Biscuits: (or substitute favorite biscuit recipe)
2 c. flour minus 2 TBSP
2 TBSP cornstarch
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
8 TBSP (one stick) butter
3/4 cup buttermilk (or milk soured with 1 TBSP vinegar or lemon juice)
Combine dry ingredients, cut in butter with food processor or pastry blender, then add buttermilk stirring until just BARELY mixed. Throw onto the counter and finish combining, then cut into twelve biscuits.
4 TBSP butter
1/4 c. flour (4 TBSP)
1 1/2 tsp salt
1/4 tsp pepper
2 c. chicken broth
2/3 c. cream or evaporated milk
Melt butter; blend in flour and seasonings. Stir in broth and cream. Bring to a boil, whisking frequently, until it's thick enough for you.
1 or 2 c. cooked chicken
16 oz. bag frozen vegetables
Put chicken and peas in 8x8 square casserole dish, pour hot sauce on top. Put biscuits on top of that and bake at 425 degrees for 30-35 minutes, uncovered, until biscuits are just golden.
Biscuits: (or substitute favorite biscuit recipe)
2 c. flour minus 2 TBSP
2 TBSP cornstarch
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
8 TBSP (one stick) butter
3/4 cup buttermilk (or milk soured with 1 TBSP vinegar or lemon juice)
Combine dry ingredients, cut in butter with food processor or pastry blender, then add buttermilk stirring until just BARELY mixed. Throw onto the counter and finish combining, then cut into twelve biscuits.
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