Wow! I hope people like mexican food because this is my third post and I am seeing a pattern here... but I just got back from mutual where I showed my mia maids how to make enchiladas (which were sooo yummy!) and because they turned out so good I thought I would share the recipe! So you do what you want with this recipe, make your enchiladas how you want, this is just the sauce!
1 tsp. cumin
1/2 tsp. salt
1 can tomato soup
1 can (15 oz) tomato sauce
1/2 c. water
2 T. oil
2 T. chili powder
1 tsp. garlic powder
*The recipe says this makes 10-12 enchiladas but we got twenty tonight! I don't know what to tell you about that...???? I have made this sauce numerous times and always have leftovers, but don't worry! You can always freeze it for next time. It works well with the enchilada soup too.
And next time I'll try to branch out a little and post something without chili powder or salsa!! Haha :)
Tuesday, January 26, 2010
Wednesday, December 9, 2009
Chicken salsa casserole
This is soo fast and easy, you'll love it!!
Sauce:
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. salsa
1 c. sour cream
1 lb. cooked chicken (diced, shredded, whatever you want. I like to salt and pepper it, sometimes garlic salt too for a little extra flavor :)
Layer: Flour tortilla, sauce, chicken, shredded cheese. Repeat layers. Bake 350 for 35 minutes, or heated all the way through and edges are bubbling.
I generally use a 3 qt dish to bake this in. I also like to put some sauce down first in the bottom of the dish so the tortilla doesn't burn or stick to the bottom. We have also used this sauce for chicken enchiladas... so tasty!
Sauce:
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. salsa
1 c. sour cream
1 lb. cooked chicken (diced, shredded, whatever you want. I like to salt and pepper it, sometimes garlic salt too for a little extra flavor :)
Layer: Flour tortilla, sauce, chicken, shredded cheese. Repeat layers. Bake 350 for 35 minutes, or heated all the way through and edges are bubbling.
I generally use a 3 qt dish to bake this in. I also like to put some sauce down first in the bottom of the dish so the tortilla doesn't burn or stick to the bottom. We have also used this sauce for chicken enchiladas... so tasty!
Tuesday, December 8, 2009
Chicken Enchilada Soup
1 tbs. vegetable oil
1 lb. chicken breasts
1/2 c. diced onion
1 clove garlic, pressed (I use minced garlic)
4 c. chicken broth
1 c. masa harina (mexican tortilla flour)
3 c. water
1 c. enchilada sauce (I use medium but it's up to you how spicy you want it)
16 oz velveeta cheese, cubed
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
Cook chicken breast, set chicken aside. Add oil, onions, and garlic to pot and saute over medium heat for about 2 minutes, or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups water in medium bowl and whisk until blended. Add masa harina mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, velveeta and spices and bring mixture to a boil. Shred chicken into small pieces and add to pot. Reduce heat and simmer soup for 30-40 minutes or until thick, stirring occasionally so it doesn't cook on the bottom.
You can make this soup in the crockpot too, just give yourself more time as it takes longer for the cheese to melt and the soup to thicken.
This soup is really yummy to dip tortilla chips in! We rarely use spoons, just chips! Sour cream, cheese, and pico de gallo is optional but also a very yummy garnish!!
This is a family favorite! Hope you enjoy it :)
1 lb. chicken breasts
1/2 c. diced onion
1 clove garlic, pressed (I use minced garlic)
4 c. chicken broth
1 c. masa harina (mexican tortilla flour)
3 c. water
1 c. enchilada sauce (I use medium but it's up to you how spicy you want it)
16 oz velveeta cheese, cubed
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
Cook chicken breast, set chicken aside. Add oil, onions, and garlic to pot and saute over medium heat for about 2 minutes, or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups water in medium bowl and whisk until blended. Add masa harina mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, velveeta and spices and bring mixture to a boil. Shred chicken into small pieces and add to pot. Reduce heat and simmer soup for 30-40 minutes or until thick, stirring occasionally so it doesn't cook on the bottom.
You can make this soup in the crockpot too, just give yourself more time as it takes longer for the cheese to melt and the soup to thicken.
This soup is really yummy to dip tortilla chips in! We rarely use spoons, just chips! Sour cream, cheese, and pico de gallo is optional but also a very yummy garnish!!
This is a family favorite! Hope you enjoy it :)
Thursday, September 24, 2009
Healthify Your Flour
Alright so, in the Sneaky Chef cookbook that I checked out from the library the other day I found a helpful hint for using flour. It is super easy. Ready? Make your own better for you flour by mixing equal parts White All-purpose flour, Whole Wheat (stone ground, I like Bob's Red Mill) flour, and Wheat Germ. This morning I asked Olivia what she wanted for breakfast and she opened a drawer and pulled out the waffle maker. So, we made waffles. I really do want to start at least making an effort to incorporate healthier foods into our diet so, when the recipe called for flour I thought... I can make this even better. So I mixed (you can do more, I just didn't have that much wheat germ)
2 cups of flour
2 cups of wheat flour
2 cups of wheat germ
and then took what flour the recipe called for from there. Sure, you could tell it was a little different but it really didn't taste bad at all. I thought for sure with the 4 cups of healthier stuff and only the 2 cups of the white stuff that the waffles would be tough and gross but they weren't. So, if you feel like "healthifying" your flour try this.
Tuesday, September 15, 2009
Calling all Recipes...
Ok, so Hilary was brave enough to post a recipe once (or twice?) but I bet we could all use some fresh ideas for meals. Am I right? Maybe I am the only one who makes the same 2 things over and over again. So, if you are already an author on this blog post some recipes! And if you would like to be an author on this blog, leave a comment with your email address and I will invite you to be an author! Anyone is invited, as long as you have really GOOD recipes that you have made and love!
My Very Own Turkish Delight
[Picture Unavailable, but by the time you are done reading this you will know what they look like.]
So, I made some cinnamon doughnut holes a month or so ago and store half of them in the freezer. Every time Tim opens the freezer he thinks that this little treat is inside of the bowl. I thought the doughnuts were good but apparently not this good. I decided yesterday that I would make some of these and put them in the freezer to surprise him. I usually just call these chocolate balls, but then I thought that they are more of a mousse so I thought about calling them mousse balls... but that didn't sound very good, so I have no idea what to call these EXCEPT delicious! Oh and Cool Whip is like the major ingredient and I hate cool whip but I really love these. So if you are like me and really don't like cool whip... don't stick your nose up at this recipe... unless you don't like chocolate either.
16 oz. Cool Whip
2 Giant Hershey's with (or without) almonds (6.8 oz)
1/2 box Nilla Wafers
1 tsp. vanilla (optional)
First of all you need to make sure that the cool whip is in it's soft state, not frozen state. Now, you are going to need to turn your wafers into crumbs. Food processor, ziploc bag and rolling pin, blender... however you do it just make crumbs. Melt the chocolate in a double boiler (or in my case a medium-ish pot filled with water and a medium pyrex bowl sitting on top.) If you are brave you can melt the chocolate in the microwave but be sure not to burn it because if you do, these will not be delicious. Once the chocolate is melted remove from the pot. If you so desire, go ahead and add a splash of vanilla at this point. I usually put the vanilla in the chocolate but it does something weird to the chocolate that makes me think I did something wrong... BUT you could stir it into the cool whip before adding it to the chocolate. I dont know why I didnt think of that before now. So at this point you have the cookie crumbs, the melted chocolate, and the vanilla flavored cool whip. Right? Now stir the cool whip into the bowl of chocolate. I usually add the cool whip gradually between stirring but whatever you want to do... you pretty much cant screw these up. Once you have your chocolate mousse, put it in the refrigerator until it thickens up... 30 minutes to an hour. Once thicker, it will be easier to roll the mousse into the cookie crumbs. Just drop by the spoonful and coat with nilla wafer crumbs. We think these are best stored in the freezer. I just open the freezer and grab one out an enjoy. Yummm...
So, I made some cinnamon doughnut holes a month or so ago and store half of them in the freezer. Every time Tim opens the freezer he thinks that this little treat is inside of the bowl. I thought the doughnuts were good but apparently not this good. I decided yesterday that I would make some of these and put them in the freezer to surprise him. I usually just call these chocolate balls, but then I thought that they are more of a mousse so I thought about calling them mousse balls... but that didn't sound very good, so I have no idea what to call these EXCEPT delicious! Oh and Cool Whip is like the major ingredient and I hate cool whip but I really love these. So if you are like me and really don't like cool whip... don't stick your nose up at this recipe... unless you don't like chocolate either.
16 oz. Cool Whip
2 Giant Hershey's with (or without) almonds (6.8 oz)
1/2 box Nilla Wafers
1 tsp. vanilla (optional)
First of all you need to make sure that the cool whip is in it's soft state, not frozen state. Now, you are going to need to turn your wafers into crumbs. Food processor, ziploc bag and rolling pin, blender... however you do it just make crumbs. Melt the chocolate in a double boiler (or in my case a medium-ish pot filled with water and a medium pyrex bowl sitting on top.) If you are brave you can melt the chocolate in the microwave but be sure not to burn it because if you do, these will not be delicious. Once the chocolate is melted remove from the pot. If you so desire, go ahead and add a splash of vanilla at this point. I usually put the vanilla in the chocolate but it does something weird to the chocolate that makes me think I did something wrong... BUT you could stir it into the cool whip before adding it to the chocolate. I dont know why I didnt think of that before now. So at this point you have the cookie crumbs, the melted chocolate, and the vanilla flavored cool whip. Right? Now stir the cool whip into the bowl of chocolate. I usually add the cool whip gradually between stirring but whatever you want to do... you pretty much cant screw these up. Once you have your chocolate mousse, put it in the refrigerator until it thickens up... 30 minutes to an hour. Once thicker, it will be easier to roll the mousse into the cookie crumbs. Just drop by the spoonful and coat with nilla wafer crumbs. We think these are best stored in the freezer. I just open the freezer and grab one out an enjoy. Yummm...
Wednesday, September 2, 2009
Mess up.
So, I forgot to mention that I didn't use the full cup of oil. I did half oil and half applesauce... super moist, and super yummy. I want to make it again. I think that is all that I switched, unless already mentioned. Enjoy.
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