Saturday, May 26, 2007

Chichen Enchiladas Versatile


Chichen Enchiladas Versatile

2 Tablespoons Olive Oil
2 cups or more diced onions
2 cups shredded, cooked chicken thigh
1 jar roasted red peppers, diced
3 - 4.5 ounce cans diced green chilis
1/2 cup sour cream
1/4 cup very soft cream cheese
2 cups monterey Jack or Mexican Mix cheese
10 to 12 flour tortillas
1-1/2 can green enchilada sauce

Adornments : Sour cream,diced tomatos or salsa, chopped avocado, green onions, cilantro and ripe olives
Stir together first 8 ingredients.
Pour half the green enchilada sauce in bottom of greased (PAM) 9 x 13 inch baking dish
Spoon chicken mixture evenly over each tortilla, roll up.
Arrange in dish and pour over the rest of the green sauce.
Bake at 350 degrees for 35-45 minutes or until golden brown
A few minutes before finished, sprinkle more cheese over top and return to oven
Remove from oven and and dress with the adornments down the center

Serve and enjoy!!!

Make a few and freeze (without adornments) for future emergencies or for that hot summer day when the kitchen will not let you in.

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Monday, May 14, 2007

Chicken Burger with Panko Crumbs




Chicken Burger
1 pound ground thigh meat chicken 2 cups Panko bread crumbs, divided 1/2 cup low-fat milk 1 chopped finely sweet onion (Nicer Dicer works great here)
1/4 teaspoon cayenne pepper 3/4 teaspoon coarse grained salt Cracked black pepper 1 teaspoon olive oil
You can grind it yourself in a food processor if you wish.
Panko Crumbs add a pleasant crunch to the texture.
Use Regular bread crumbs (not canned) if you can not find Panko. Or go to
http://www.loudfrog.com/itemdetail.aspx?detailID=201008
or
http://www.blujay.com/?page=ad&adid=1653722&cat=11070200
These sites have the best price on the web for Panko Crumbs and shipping is fast.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. Mixture will be a bit wet, but that is ok.
Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (I actually got 7 today for this mixture) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve as soon as they are finished.
They freeze well, and it is a great dish to make when the weather is not so hot and you can pull these out of the freezer , add all the adornments of a burger and voila you have a gourmet meal!!!!







Saturday, May 05, 2007

Still The Best



This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Thursday, May 03, 2007

Indian-Spiced Chickpea and Fire-Roasted Tomato Soup



Indian-Spiced Chickpea and Fire-Roasted Tomato Soup


1/4 cup olive oil
4 or more garlic cloves, minced
1 15oz can chickpeas, drained
3 onions, coarsely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamon
1/2 teaspoon ground turmeric
Salt and Pepper
1 14oz can of chicken or vegatable broth
1 28oz can fire-roasted tomatoes
Plain yogurt
Heat the oil in a medium pot over medium heat.
Add garlic and cook for 2-3 minutes.
Combine the chickpeas and onions in a food processor and process until finely chopped.
Add them to the pot and cook for 5 minutes.
Season with chickpeas with the cumin, cardamon, turmeric, salt and pepper.
Stir in the stock, tomatoes and simmer the soup for 5-10 minutes.
Serve it with a dollop of yogurt on top.
So ok, I changed one of Rachel Rays recipes around a bit.. But I know you will like this one tooo!! Enjoy!!

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