Chicken Enchiladas Suizas

Whew...It has been quite a while! It has been a busy month, my husband and i made the long trip back to Washington and are finally getting settled in and i am getting time to once again try some new recipes and share them! Yeah, right?!? :)

This recipe is was adapted from the September 2010 edition of the Food Network Magazine. I am not sure what Suiza means but i can do my own translation! These enchiladas were very good and definitely worth all the work that went into them! They were a little time consuming but nothing really difficult.

In a medium pot with 3 cups water, add chicken broth, garlic, bay leaves and cilantro. Season with salt. I didn't follow the recipe exactly and went with the boneless and skinless chicken breasts which next time i will follow the recipe!! The chicken was good but it did get a little dried out.

Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. By the way, the smell coming from the chicken was sooo good!! Just a warning.... :)


Meanwhile, preheat your broiler. Put the tomatoes and chilies on a foil-lined baking sheet.


Broil, until charred about 12 minutes.

Wrap in the foil to catch any juices, then cool slightly.

While chilies are cooling, i got my onions ready. Dice 2/3 for later use in sauce and slice 1/3 of onion into rings for the top.

Once vegetables are cooled, Peel the chilies and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender.

Puree until smooth.

After chicken is cooked through, transfer the chicken to a plate to cool.

Heat vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes.

Increase the heat to medium-high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes.

Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.

Discard the chicken skin and shred the meat.

Toss the chicken with the crema or sour cream and 1/2 teaspoon salt in bowl.

Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat oven to 375°. Spread 1 cup of the tomato-chile sauce in a 9x13-inch baking dish.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs.

Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up.

Put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the remaining sauce over the enchiladas.

Top with Queso Fresco. Bake until warmed through, about 20 minutes.

Drain the sliced onion and scatter over enchiladas. Divide among plates and top with more cilantro, sauce and crema or sour cream, if desired. Thoroughly enjoy after all your work!

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Mama’s Lasagna

I know there are a trillion and one recipes out there for lasagna…but I found this one a long time ago on the food network website and have adapted it to our liking…It is really quick and easy!!! If you are looking for a new lasagna recipe this one is a must to try… (sorry i don't have individual pictures of each step on this recipe..i only have the final picture and even this picture does not do the lasagna any justice..it kind of looks like a runny ole mess but I promise it is a good ole runny mess:))!!!!)

Preheat oven to 375 degrees. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.

In a large sauté pan, over medium-high heat, add 1 tablespoon oil and sauté meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Add some freshly cut basil and oregano. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. (these noodles are the BEST!!!!)

Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

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All Star Muffin Mix

I found this recipe awhile ago in a taste of home magazine and thought it was really neat. I have adapted it a little.. They made a big batch of dry muffin mix to have some on hand for a later time. Hmmm..that is a really good concept..Don’t you think??  That way you have it on hand for those quick times you want to whip up some muffins either for dinner or for a friend stopping by for coffee or a quick after school snack for the kiddos.. Well with blueberries in full season down here I thought I would give it a try with fresh blueberries…Oh my yummy!!!!

 

8c all purpose flour

3c sugar

3T baking powder

2tsp salt

2tsp. ground cinnamon

2tsp ground nutmeg

Additional Ingredients:

1 egg

1c milk

1/2c butter

Sugar to sprinkle on the tops

In a large bowl combine the first six ingredients.

 

Store in airtight container in a cool dry place or in the freezer for up to 6 months.

To prepare basic muffins:

Place 2 3/4 cups of muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients until moistened. Fill paper-lined muffin cups three-fourths full. Sprinkle with a little bit of sugar on the tops. Bake at 400 for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm…

 For each of the following variations, add additional ingredients, fill muffin cups and bake as directed..

Banana Muffins: Place 2 3/4c muffin mix in a large bowl. Whisk the egg, milk, butter and 1c mashed ripe bananas; stir into dry ingredients just until moistened.

Blueberry Muffins: Place 2 3/4c muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in 1c of fresh or frozen blueberries.

Cappuccino Muffins: In a large bowl, combine 2 3/4c muffin mix, 1c chocolate chips, and 2 tsp coffee granules. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.

Rhubarb-Orange Muffins: In a large bowl, combine 2 3/4c muffin mix, 3/4c diced fresh or frozen rhubarb, and 1/3c orange marmalade. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.

Apricot-Cherry Muffins: In a large bowl, combine 2 3/4c muffin mix, 1/2c chopped dried apricots, and 1/2c dried cherries. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.

 

Printable Recipe

(recipe adapted from taste of home)

Chicken and Three Cheese Quesadillas

We love these quesadillas in our house..We have these about every two weeks…even my kids LOVE them. When I find a recipe that my kids like and eat with no complaints well its a keeper for me:)) The best part is that they are so simple and very quick to make..

Spread butter over one side of each tortilla. Spread cream cheese over the unbuttered side. Sprinkle with cooked chicken, shredded Cheddar cheese, shredded Monterey jack cheese, thinly sliced green onions, fresh minced cilantro, and chopped ripe olives.  Top with remaining tortilla, and butter that side.

Cook on griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Printable Recipe

(recipe adapted from taste of home magazine)

Blondie Bars w/ Dark Roots

I knew when I seen this recipe in my new food network magazine that I just had to try them especially since they were Guy Fieri’s recipe. (I have not had one of his recipes disappoint me yet)

Preheat oven to 350. Mist an 8-inch square glass baking dish with cooking spray.

Whisk the flour, baking powder, baking soda, and salt in a small bowl.

Beat the butter, and cream cheese in a large bowl with a mixer at medium speed until fluffy.

Add the brown sugar and beat 3 to 4 more minutes.

Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined.

Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon. (I didn't add the coconut bc we are not big fans)

Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean.

About 35-40 minutes. Let cool 20 minutes in the pan before slicing.

 

Enjoy!!

 

Printable Recipe

(recipe from food network magazine)

Rhubarb Betty

I know summer’s almost coming to an end and to many of us that means that we wont be grilling so much bc of weather and such..so here is a real treat to end an outdoor dinner with an old fashioned Rhubarb Betty hot off the grill..Yes I said off the grill..(I thought it was strange I had never heard of such a thing being cooked on a grill)  Even my husband told me I was going to just waste the last of our rhubarb..But it was DELICIOUS!!!!

Preheat a grill to medium low.

Whisk panko, brown sugar, 1/4c sugar, the cinnamon, allspice, ginger, and cloves in a medium bowl until combined.




In another bowl, toss the rhubarb with the remaining 2/3c sugar and the lemon juice to coat.




Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3T of the breadcrumbs mixture in the bottom of the skillet.




Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds.  Dot with the cut-up butter.



Put the skillet in the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15-20 minutes.




Serve warm and top with ice cream..



Enjoy…!!!  It is very YUMMY!!!



(recipe from food network magazine)
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