Nov 2, 2014
Oct 24, 2014
Simply Sour Cream Chicken Enchiladas
Ingredients:
Units: US | Metric
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas, softened
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
-
Directions:
- 1In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- 2Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- 3Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- 4Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- 5Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- 6Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Simply Sour Cream Chicken Enchiladas
Ingredients:
Units: US | Metric
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas, softened
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
-
Directions:
- 1In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- 2Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- 3Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- 4Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- 5Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- 6Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Oct 23, 2014
Crispy Potato Roast
http://www.joyouslydomestic.com/2012/12/crispy-potato-roast.html
I about died when I saw a version of this recipe on Martha Stewart's website. I am a huge potato fanatic and these just looked stunning! I altered a couple of things in her recipe, but followed her technique and concept.
I used some pancetta in my version. Bacon may work fine, too.
The key to this recipe is getting the potato slices as thin as you can, so prepping the potatoes takes a little time. Also, patience is a must as this dish bakes for about two hours total. (It's totally worth it - trust me!)
This is a dish that is super impressive-looking and would really wow at a dinner party!
For nutritional value information, you can visit my post of this recipe on My Recipe Magic. Click on the "Nutrition" tab at the top of the post there.
Ingredients:
3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed
Directions:
Preheat oven to 375 degrees.
Combine the oil and melted butter in a small dish. Set aside.
Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.
Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture.
Bake for 1 hour and 25 minutes uncovered. If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices. Also, a butter knife can be used to separate some of the slices if there are some sticking together too much.
While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.
Remove potatoes from oven.
Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes.
Bake for an additional 35 minutes. Remove from oven.
Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes.
The Chinese lantern
The Chinese lantern plant, also known as the winter or bladder cherry,
bears a small fruit in the tomatillo family with a sweet flavor.
Photo by Ivaschenko Roman
The Chinese lantern
The Chinese lantern plant, also known as the winter or bladder cherry,
bears a small fruit in the tomatillo family with a sweet flavor.
Photo by Ivaschenko Roman
Oct 21, 2014
Potato Salad
Portions: 8 servings
Cook time: 20 minutes
Prep Time: 10 minutes
Calories Portions: 285
http://www.allfood.recipes/potato-salad/
Ingredients:
1 lb potatoes, peeled and cubed
5 hard boiled eggs
6 whole baby dill pickles, diced
1 red onion, diced
1 cup mayo
1 tbsp milk
1 tbsp mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
Steps:
1. Bring a large pot filled with water to a boil. Add the potato chunks and boil for 2 minutes. Cover and reduce heat to a simmer. Simmer for 10-15 minutes, until potatoes are fork tender. Drain the potatoes and allow to cool.
2. In a small bowl combine the mayo, milk, mustard, sugar, salt and pepper. Whisk until well mixed.
3. Peel the hard boiled eggs. Chop 4 of the eggs, into chunks (set the remaining egg aside).
4. In a large mixing bowl combine the chopped eggs, pickles, onions, radishes and potatoes. Mix with a wooden spoon. Stir in the mustard dressing. Mix until all the potatoes are coated evenly.
5. Slice the remaining egg into thin slices. Transfer the potato salad into a serving dish. Top with the egg slices and serve.
Tip:Use vegan mayo and omit the eggs for vegan option. Use coconut milk for a dairy free option. Recipe is gluten free.
Potato Salad
Cook time: 20 minutes
Prep Time: 10 minutes
Calories Portions: 285
http://www.allfood.recipes/potato-salad/
1 lb potatoes, peeled and cubed
5 hard boiled eggs
6 whole baby dill pickles, diced
1 red onion, diced
1 cup mayo
1 tbsp milk
1 tbsp mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
Steps:
1. Bring a large pot filled with water to a boil. Add the potato chunks and boil for 2 minutes. Cover and reduce heat to a simmer. Simmer for 10-15 minutes, until potatoes are fork tender. Drain the potatoes and allow to cool.
2. In a small bowl combine the mayo, milk, mustard, sugar, salt and pepper. Whisk until well mixed.
3. Peel the hard boiled eggs. Chop 4 of the eggs, into chunks (set the remaining egg aside).
4. In a large mixing bowl combine the chopped eggs, pickles, onions, radishes and potatoes. Mix with a wooden spoon. Stir in the mustard dressing. Mix until all the potatoes are coated evenly.
5. Slice the remaining egg into thin slices. Transfer the potato salad into a serving dish. Top with the egg slices and serve.
Tip:Use vegan mayo and omit the eggs for vegan option. Use coconut milk for a dairy free option. Recipe is gluten free.
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