Green Chili Sour Cream and Chicken Enchiladas
2 C. cooked cubed or shredded chicken
2 C. Monterrey jack cheese
10 flour tortillas
Add chicken and cheese to tortillas and roll up. I lined my pan with foil. I am so glad I did. I did not have to spend the evening scraping melted cheese.
Sauce
7.75 oz can green salsa
1 1/2 C. sour cream
2 T cream cheese
handful of cilantro
Pour first 3 ingredients into a blender and blend well. Add cilantro and pulse for a course chop. Pour into a zipper bag if making this recipe ahead. Cut corner off zipper bag and pipe sauce over enchiladas. Reserve extra sauce for serving at the table. Bake covered in a 350 degree oven for 35-40 minutes or until hot and bubbly.
March 28, 2012
Apple Cider Glazed Pumpkin Cake
Apple Cider Glazed Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.
Asian Legs
Asian Legs
8-10 chicken legs
1/2 C. balsamic vinegar
¼ C. lite soy sauce
4 t brown sugar
1 t dried ginger
3 t minced garlic
1 t red pepper flakes (opt)
Add all 7 ingredients to large zipper bag. Zip bag and squish around to mix, if making ahead. Bake on baking sheet lined with foil at 375 degrees for 35-40 minutes or until cooked through.
8-10 chicken legs
1/2 C. balsamic vinegar
¼ C. lite soy sauce
4 t brown sugar
1 t dried ginger
3 t minced garlic
1 t red pepper flakes (opt)
Add all 7 ingredients to large zipper bag. Zip bag and squish around to mix, if making ahead. Bake on baking sheet lined with foil at 375 degrees for 35-40 minutes or until cooked through.
Easy Honey Sesame Chicken
Easy Honey Sesame Chicken
4-6 frozen chicken breasts
4-6 frozen chicken breasts
¾ C. honey
¼ C. light soy sauce
½ C. frozen chopped onion
¼ C. ketchup
2 t minced garlic
¼ t red pepper flakes (optional)
2 t olive oil
4 t cornstarch
6 T waterPlace first 8 ingredients in large zipper bag. Zip and squish around to mix. Mix last 2 ingredients in a small container with lid. Pour chicken and bag contents into slow cooker. Cook on low for 6-8 hours. Pour cornstarch mixture into slow cooker the last 15 minutes of cook time. Stir to combine. Sprinkle chicken with 2 T sesame seeds before serving.
March 10, 2012
Ham and Dill Pickle Appetizer Bites
Ham and Dill Pickle Appetizer Bites
dill pickles
thin deli ham slices (use lean ham with the lowest fat content you can find for South Beach Diet)
light cream cheese (or use whipped cream cheese if you don't care about it being light)
Let the cream cheese sit at room temperature for at least 30 minutes before you make these. Cut dill pickles lengthwise into fourths or sixths, depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices. Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 tsp. cream cheese on each ham slice. The ham doesn't need to be completely covered with cream cheese. Put a dill pickle on the edge of each ham slice and trim the ham if it's very much bigger than the dill pickle spear. Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut. Cut into pieces so that each piece has a toothpick. Arrange on plate and serve.
dill pickles
thin deli ham slices (use lean ham with the lowest fat content you can find for South Beach Diet)
light cream cheese (or use whipped cream cheese if you don't care about it being light)
Let the cream cheese sit at room temperature for at least 30 minutes before you make these. Cut dill pickles lengthwise into fourths or sixths, depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices. Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 tsp. cream cheese on each ham slice. The ham doesn't need to be completely covered with cream cheese. Put a dill pickle on the edge of each ham slice and trim the ham if it's very much bigger than the dill pickle spear. Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut. Cut into pieces so that each piece has a toothpick. Arrange on plate and serve.
Roasted Kale Chips with Sea Salt and Vinegar
Roasted Kale Chips with Sea Salt and Vinegar
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar
sea salt to taste
Preheat oven to 300F/150C. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar
sea salt to taste
Preheat oven to 300F/150C. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged." Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves. Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts. When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
Crescent Chicken
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
January 27, 2012
Stuffed Pepperoncini
Stuffed Pepperoncini
6 slices bacon, cut into small pieces
1/3 cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini
In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings. In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
6 slices bacon, cut into small pieces
1/3 cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini
In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings. In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Kung Pao Chicken
Kung Pao Chicken
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Green and White Salad
Green and White Salad
1/2 cup cauliflowerets
1/2 cup broccoli florets
1/4 cup frozen peas, thawed
1 green onion, thinly sliced
1 bacon strip, cooked and crumbled
DRESSING:
3 tablespoons mayonnaise
1 tablespoon sour cream
3/4 teaspoon sugar
1/4 teaspoon vinegar
1/4 teaspoon garlic salt
Dash salt
In a bowl, combine the cauliflower, broccoli, peas, onion and bacon. In a small bowl, combine the dressing ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate until serving.
1/2 cup cauliflowerets
1/2 cup broccoli florets
1/4 cup frozen peas, thawed
1 green onion, thinly sliced
1 bacon strip, cooked and crumbled
DRESSING:
3 tablespoons mayonnaise
1 tablespoon sour cream
3/4 teaspoon sugar
1/4 teaspoon vinegar
1/4 teaspoon garlic salt
Dash salt
In a bowl, combine the cauliflower, broccoli, peas, onion and bacon. In a small bowl, combine the dressing ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate until serving.
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