Enchilades Suizas

1/2 Cup vegetable oil
1 small white onion, finely chopped
1 clove garlic, chopped
1 jalapeno chile, thinly sliced crosswise
1 tsp. ground cumin
1/2 lb tomatillos-husks removed, fruit rinsed and chopped
Salt and Pepper
3/4 cup sour cream, plus more for serving
1 cup (packed) cilantro leaves
4 cups shredded roast chicken
10 small (6-inch) corn tortillas
6oz (1 1/2 cups) shredded monterey jack

Optional
2 cups shredded romaine

1. Position a rack in the upper third of the oven and preheat to 375.  In a med skillet, hear 1 tbsp of oil over med. heat.  Add the onion, garlic and jalapeno;  cook until the vegetables are sofr, about 5 mins.  Add the cumin and cook for 1 min.   Add the tomatillos; season with salt and pepper.  Cook for 2 mins, then stir in 1/2 cup of water and simmer until the tomoatillos are soft, about 5 mins. 

2. Let the mixture cool, then transfer to a blender and mix until smooth, about 1 min.  Add 3/4 cup sour cream; blend until combined.  Add the cilantro and blend until smooth; season.

3. Spread 1/2 cup of the salsa into a 9x13 baking dish.  In a bowl, mix the chicken with 1 cup of the salsa.

4. In a small skiller, hear the reminding  tbsp. oil over med-high heat.  Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer. 

5. Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each.  Roll them up and line them in the prepared baking dish.  Por the remaining 1 cup of salsa over the enchiladas. 

6.  Coer the dish with foil and back until hot and golden, 20-25 mins.  Uncover, sprinkle with the cheese and back until the cheese is melted and the salsa is bubbling. about 5 mins longer.  Serve with the lettuce and more sour cream. 

Crockpot Pumpkin Spice Lattes

Crockpot Pumpkin Spice Lattes

Serves: 8 

Total Time: 2 Hours

-8 T of pumpkin puree

-8 T of vanilla

-2 t of cinnamon

-8 cinnamon sticks

-4 cups of strongly brewed coffee

-6 cups of milk

-8 T of sugar

-whipping cream [optional]

Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.

-Cover the crockpot, and cook on high for 2 hours.

Pumpkin Dip

Pumpkin Pie Dip

Ingredients:

·         15 oz can pumpkin

·         3/4 cup brown sugar (Splenda would work too)

·         1 tsp vanilla

·         1/8 tsp cinnamon

·         1/8 tsp pumpkin pie spice (or more to taste)*

·         6 oz fat free Greek yogur

·         8 oz Cool Whip (I used fat-free)

·         cut up apples, bananas, and other fruits/crackers/cookies to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups (12 servings).

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

4-8        oz fettuccine or linguine

10          tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)

8 oz fresh, sliced mushrooms

3              garlic cloves, minced

2              oz cream cheese, cut into small pieces

2        tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)

2/3 cup boiling water (from your noodle pot)

1 lb cooked shrimp (feel free to buy frozen-gasp!)

Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.

1. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
2. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
3. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
4. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
5. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
6. Toss sauce with cooked noodles and serve.

Best Pork Chops EVER!

Best Pork Chops EVER!

1. Ranch Dressing In A Bottle.

2. 3 Cups Fine Dry Italian Bread Crumbs.

3. 1 Small Package Dry Italian Dressing Mix.

4. 2 Tablespoons Fresh Grated Parmesan Cheese.

5. 1 Tablespoon Dry Powdered Garlic.

6. 6 Large Loin Pork Chops.

You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.

Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible.

Garlic Pesto Chicken with Tomato Cream Penne

Garlic Pesto Chicken with Tomato Cream Penne

1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)

Sauce:
8 ounces of your choice of pasta (I used whole wheat penne)
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

Dripping Roast Beef Sandwiches

1 can (10 oz) condensed french onion soup
1 tbsp worcestershire sauce
3/4lb thinly sliced deli roast beef
4 classic soft hoagie rolls
sliced provolone cheese
1/4 cup drained mild or pickled banana pepper rings (I did not add these)

Heat over to 400
Heat soup and worcestershire in saucepan over med heat to a boil.  Add beef and heat through, stirring occasionally.
Divide beef amoung rolls.  Top beef with cheese slices and place sandwiches onto baking sheet.
Bake3 mins or until cheese is melted or bread is brown.  Spoon soup mixture onto sandwiches.  Top each with 1 tbsp pepper rings.  (I did not do this)

Tangy Lime Shirmp

1lb medium shrimp, patted dry
4 tbsp of butter
1/4 cup chopped shallots
1/4 cup lime juce, plus 1 tsp grated zest
1/4 tsp crushed red pepper
1/3 cup chopped cilantro

Season Shrimp.  Heat large skillet over med-high; add 1/2 tsp butter and shrimp.  Cook shrimp through, 1 to 2 mins; transfer to plate. Over med-low heat, melt 1 tbsp of butter, add shallots, lime juice and crushed red pepper; cook 2 mins.  Add remaining butter, zest, shrimp and cilantro; toss.

Polynesian Meatballs

1 can (20 oz) crushed pineapple
1 pkg (20 oz) ground turkey, chicken, beef
2 cups Minute brown rice
3/4 cup green onions, thinly sliced and divided
1/2 cup teriyaki sauce divided
1 egg lightly beaten
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tbsps orange marmalade

Preheat oven to 350

Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.

Combine meat, rice, 1/2 cup pineapple, 1/2 cup of green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl.  Mix well.

Scoop mixture and gently roll into balls.  Place in pan with sides.  Bake for 25-30 mins or until meatballs are done.

While meatballs are cooking, to make sauce, combine remaing pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3-4 mins.  Stir in remaining 1/4 cup of green onions. 

Top cooked meatballs with sauce. Serve over ot cooked rice with additonal green onions and garnish with pineapple chunks if desired. 

Homemade Applesauce in Crockpot

6 medium apples

1/2 cup Water

1 tsp. – 1 tbsp. Cinnamon

1 tsp. Sugar {this can be adjusted based upon the sweetness of the apples you use}

1/2 tsp. Vanilla Extract

Peel and core apples.
Chop up into chunky pieces.
Place apples in crockpot.
In separate bowl, combine water, cinnamon, sugar, and vanilla.
Pour mixture over apples in crockpot, and stir around, so apples are evenly coated.
Cover crockpot, and cook on low for 4 hours, or until soft.
Once apples are soft, remove from crockpot and mash with a hand masher.
This will make a chunky applesauce.
For creamier applesauce, mix with a hand mixer.

Parmesan Encrusted Chicken

1/2 cup of real mayonnaise
1/4 cup grated parmesan cheese
4 chicken breast halves
4 tsp. breadcrumbs

Combine mayonnaise with cheese.  Arrange chicken on baking sheet.  Top with mayonnaise mixture.  Sprinkle with bread crumbs.  Bake 20 mintues at 425. 

Carrot Cake Cookies

Carrot Cake Cookies
1 cup whole-wheat flour
½ tsp baking soda
1 ½ cups rolled oats
1 tsp cinnamon
1 tsp dry ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 egg whites
¾ cup dark brown sugar
¼ cup vegetable or canola oil
¼ cup drained crushed pineapple
½ cup fat-free milk
2 tsp vanilla extract
1 cup raisins
1 cup grated carrots
½ cup chopped walnuts
Heat oven to 375. Lightly coat 2 large baking sheets with cooking spray. In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg. In a second medium bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla. Add the liquid ingredients to the dry ingredients,, then stir to combine. Stir in raisins, carrots and walnuts. Drop by the tablespoonful on to the prepared cookie sheets, leaving 2 inches between them. Bake for 12 to 15 minutes, or until golden around the edges and slightly firm to touch.

Shrimp and Cheese Grits

1 1/2 cups quick- cooking grits
One 12oz can evaporated milk
1 1/2 cups grated cheddar cheese (about 5 oz)
5 scallions, white and green portions thinly sliced separately
salt and pepper
6 slices of bacon, thinly sliced crosswise
1lb large shrimp, peeled and deveined

1. In a large saucepan, bring 5 cups of water and evaporated milk to a boil.  Lower the heat to med-low, stir in grits, partially cover and simmer, stirring, until just thickened, about 15 mins.  Remove from heat, stir in cheese and three-quaterse of the scallion greens, season with salt and pepper and cover to keep warm. 

2. While grits are cooking, in a large skillet, cook bacon over med-high heat until almost crisp, about 8 mins.  Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 mins.

3. Divide the grits among bowls and pour shrimp mixture over the top.  Sprinkle with remaining scallions.

Tostadas

6 (6 inch) flour or corn tortillas
3/4 cup refried beans
3/4 cup salsa
1 cup shredded cheese
1tbsp chopped cilantro
1 cup lettuce
2 tbsp sour cream

1. Preheat oven to 400.  Mist every other cup of a 12-cup muffin tin with nostick cooking spray.  Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 mins. 

2. Divide beans among tostadas, top with salsa and sprinkle with cheese.  Return to over and bake until warmed through, 7-10 mins. 

3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream.  Serve with extra salsa, if desired. 

Just Swell Stuffed Shells

16 packaged jumbo shell macaroni, cooked and drained
1 slightly beaten egg
2 cups shredded mozzarella cheese
1 15oz container of ricotta cheese
2 cups finely chopped cooked chicken, turkey or ham
1 27 1/2 oz can Spaghetti sauce
2 tablespoons grated Parmesan cheese

Invert cooked shells on paper towels; set aside.  In bowl combine egg, mozzarella cheese, and ricotta cheese.  Stir in chicken.  Fill shells with cheese mixture. 

Place shells in lightly greased baking dish.  Pout sauce over the top.  Sprinkle with Parmesan cheese.  Bake, covered, in 425 oven 15 mins. Uncover; bake 10 mins more or until bubbly.

Cheeseburger Pie

1lb ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick
1 cup milk
2 eggs

1. Heat oven to 400.  Spray pie plate with cooking spray.

2. Cook beef and onion in 10" skillet over medium heat 8-10mins, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

3. Stir together remaining ingredients until blended.  Pour into pie plate.  Bake about 25 mins or until knife inserted in center comes out clean. 

Chicken Piccata Pasta

1 1/4 lbs of bonless chicken
2 tbsp olive oil,divided
1 1/2 tbsp Lemon Pepper
3 cans (14.5 oz each) chicken broth (about 6 cups)
1/2 medium onion
12oz uncooked angel hair pasta
1 lemon
2oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts in water, drained
1/4 cup capers, drained and rinsed
Chopped parsley and grated cheese optional

1. Cut chicken into 1-in pieces.  Combine chicken, 1 tbsp of oil and lemon-pepper in bowl- toss and coat.  Heat remaining oil in skillet over med-high heat 1-3 mins or until shimmering.  Add chicken to skillet; cook and stir 10 mins or until chicken is golden brown and centers are no longer pink.  Remove chicken from skillet; set aside.

2.Pour broth into microwaveable bowl, cover and cook for 8-10 mins or until broth comes to a boil.  Chop onion and add to skillet; cook 10-20 secsonds or until onion is fragrant.  Carefully add broth and pasta to skillet; cook uncovered, 7-8 mins or until pasta is tender, stirring occasionally.

3. Add lemon juice (2 tbsp) and cream cheese to skillet;  stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet.  Cook, covered for 1-2 mins pr until heated through.  Remove from heat; stir in capers.  Garnish with parsely and parmesan cheese if desired. 

Sausage Grits Casserole

4 c. water
1 tsp salt
1 c. quick grits
4 eggs, lightly beaten
1-lb. sausage, browned
1 ½ cup (6 oz) sharp cheddar cheese, grated, divided into 1 c. and ½ c.
1 c. milk
¼ c. butter
Shrimp, optional

Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cook 4-5 minutes, stirring occasionally. Remove from heat. Stir small amounts of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk, and butter; blend well. Pour into prepared baking dish. Sprinkle with remaining ½ cup cheese. Bake 1 hour or until cheese is golden brown. Let cool 10 minutes.

Note: You may also substitute shrimp for sausage for a shrimp and grits casserole.

Creamy Chicken and Broccoli

12oz Bowtie Pasta
3 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into thin strips
3 cups broccoli florets
2 small red bell peppers cut into thin strips
1 cup chicken broth
1 container (5.2 to 6.5 oz) garlic and spice soft spreadable cheese ~ I used the Philadelphia Cooking Crème Italian Cheese and Herb (very good)

1.Cook and drain Bowties according to package directions
2.In large skillet, heat olive oil over medium heat.
3.Add chicken. Cook 3 to 5 minutes or until chicken is cooked thought and lightly browned.
4.Remove chicken and add broccoli, red peppers and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender.
5.Return chicken to skillet and cook 1 minute longer. Remove from heat.
6.Add cheese, then pasta, combining gently until cheese is melted and smooth. Serve immediately.

Texas Potatoes

2lbs. frozen hash browns or O’Brien potatoes
½ c. onion
½ c butter melted
2 tsp salt
½ tsp pepper
1 can cream of chicken soup
1 -8oz container sour cream
1- 14oz pkg. shredded cheddar cheese

Preheat oven to 350. Partially thaw potatoes. Mix all ingredients together and place in greased 9x13 pan. Bake for 45 minutes.