Thursday, September 30, 2021

Chicken Enchiladas Suizas

 6 boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups shredded cheddar cheese
1 (4 ounce) can diced green chili peppers
1 cup green salsa
1 cup fresh cilantro
4 tsp. ground cumin
2 chipotle peppers in adobo sauce, chopped
salt, to taste
pepper, to taste
garlic powder, to taste
15 flour tortillas
2 cups shredded Monterey Jack cheese
2 cups whipping cream
1 cup chicken broth

Cook chicken and shred.

Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and a smaller baking dish.

Melt the butter in a skillet over medium heat.  Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5 to 8 minutes.  Transfer to a large bowl.  Add the shredded chicken, Cheddar cheese, green chili peppers, salsa, cilantro, cumin and chipotle peppers to the bowl.  Season with salt, pepper and garlic power, mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla, roll tightly in a tube.  Place the enchilada, seam side down, into the prepared baking dish.  Repeat until all the chicken mixture is used.  Sprinkle Monterey Jack cheese over the enchiladas.  Whisk together the whipping cream and chicken broth in a small bowl and season with salt, pepper and garlic powder.  Pour over the enchiladas.  

Cover the dish with foil and bake in the oven for 30 minutes or until the enchiladas are fully heated.
Take foil off and bake another 5 minutes.

Saturday, August 28, 2021

Bacon Ranch Potato Salad

2 pounds red potatoes, cut into bite-size pieces
1 (16 ounce) container sour cream
1 packet ranch dressing mix
1 1/4 cup cooked bacon, crumbled
1 1/2 cup cheddar cheese
2 bunches green onions, thinly sliced

Place the potatoes into a large pot and cover with salted water.  Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes.  Drain, then run under cold water until cool.  Use a potato masher and mash about 1/3 of the potatoes.

Combine the sour cream and ranch dressing mix in a small bowl until well blended.  Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl.  Stir in the sour cream mixture until well coated.  Cover and refrigerate for about 2 hours before serving.

Greek Pasta Salad

 1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic power
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked rotini pasta (1 minute past al dente)
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
3/4 cup sun dried tomatoes
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1/2 cup kalamata olives
3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover and chill 2 hours or overnight.

Thursday, November 28, 2019

Make Ahead Soft Yeast Rolls

Recipe from:  https://bakerbettie.com/make-ahead-soft-yeast-rolls/

This is the perfect make ahead recipe.

  • 1 cup whole milk (lower fat milk can be substituted)
  • 1 package (0.25 oz or 2 1/2 tsp) ACTIVE DRY YEAST (not instant or rapid rise)
  • 1/4 cup granulated sugar
  • 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 1/4 tsp kosher salt
  • 4 cups (17oz, 476gr) all-purpose flour
  • 1 egg
  • 2 TBSP water
  1. SCALD THE MILK: In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 15-20 minutes.  
  2. PROOF THE YEAST:  When the milk is cooled to warm (not hot), add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
  3. STIR TOGETHER INGREDIENTS: In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
  4. KNEED THE DOUGH: On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
  5. LET THE DOUGH RISE: Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.  HINT: If your kitchen is cold, turn the oven on for about 2 minutes, turn the oven off, then put the bread in the oven to ferment. The warm oven makes this process work a little faster. 
  6. Deflate the dough by gently pushing your fist in the center and folding the sides over. On a clean un-floured surface, pat the dough out into a rectangle. Cut the dough into 12 equal pieces (or more if you want smaller rolls).
  7. SHAPE THE DOUGH:  Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9X13" pan (you can use glass or metal or even a baking sheet lined with parchment paper), and space the shaped rolls our evenly in the pan.
  8. If prepping ahead: Lay plastic wrap directly on the rolls and refrigerate for up to 18 hours. Remove from the refrigerator an hour and a half to two hours before baking. If you do not want to let them slowly rise in the refrigerator: cover them with plastic wrap and let them rise at room temperature for 1 hour before moving on to the next step.
  9. Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.
  10. Bake on the middle rack in a 375F oven for 14-16 minutes.  
  11. Serve hot.

Saturday, November 12, 2016

Baked Spicy Chicken Tacos

Adapted from:  www.thecookierookie.com

1 tablespoon of olive oil
3 chicken breast, cooked and shredded
1 packet of taco seasoning
1/2 cup of onion, diced
1 can rotel
Stand n' Stuff taco shells
1/2 can refried beans
Monterey jack cheese, enough to melt on top of tacos
**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**

Preheat oven to 400 degrees.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.

Stir in the chicken, taco seasoning and rotel.  Stir to combine fully.  Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.

Place taco shells in the baking dish, standing up.  Spoon 1 tablespoon of beans in the bottom of the taco shell.  Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and add toppings.

Enjoy! 

Saturday, November 05, 2016

My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick of butter
1 can of rotel, undrained
1 jar of Cheez Whiz
1 package of frozen broccoli florets
salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.

Saturday, January 02, 2016

Vanilla Pudding Chocolate Chip Cookies aka The Perfect Chocolate Chip Cookies

Recipe courtesy of:

I saw a post on Facebook asking about the best chocolate chip cookie recipe and this recipe was provided.  I decided to make them during Christmas.  I was hoping they really were the best and I have to agree...they are.

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Wednesday, May 29, 2013

Spaghetti West Texas

Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us.  The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days.  I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite.  Enjoy!

1 pound of spaghetti (cook separately)
2lbs. ground beef
1 small jar of green olives, sliced
2 bags of sharp shredded cheese
1 large (46oz) can of tomato juice
1 Tbsp. chili powder
1 small onion
1 tsp. pepper

Brown ground beef in a deep pot.  Add ALL of the tomato juice, chili powder, onion and pepper.  You are going to think that it is WAY to much tomato juice but just go with it.  I let the tomato mixture simmer on low just to meld the flavors.

You can make this in one big 9x13 inch pan or two smaller pans.  Whatever pan you choose, make sure it is a deep pan.  Layer the ingredients like this:

Spaghetti
Green Olives
Ground Beef/Tomato Mixture
Sharp Shredded Cheese

Bake at 350 degrees for approximately 30-40 minutes.