Wednesday, April 28, 2010

Creamy Chicken Enchilada



In which Lori decides (or at least hopes) she is a better cook than food photographer.

Anyway....Creamy Chicken Enchiladas.

I have tried several enchilada recipes over the years and I am always on the lookout to try a new one. The basis for this recipe was found in Annie's Eats one of the many food blogs I follow. The green chillies and cilantro were my additions. It was very good and came together quickly; nice for a weekday dinner.

Ingredients:

1-2 boneless, skinless chicken breasts
4 oz. reduced fat sour cream
4 oz. Ranch salad dressing
1 4 oz. jar Green Chillies
1 tsp cilantro
flour tortillas (4-5)
1/2 jar of salsa
shredded mexican cheese

Directions:

Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a mixing bowl combine sour cream, Ranch dressing, green chillies and cilantro. Separate the mixture into two bowls. Shred or chop the cooked chicken and add to on of the mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 8 x 8 pan. Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Tuesday, April 20, 2010

Ciabatta bread



This recipe sounded too good to be true, but the idea of warm, homemade ciabatta bread made it worth any risk of not turning out. It does take some planning as it needs to set for 8-14 hours, but it couldn't be easier.

I have the ingredients and directions broken down below, but this is the link found on Lifehack. The article is pretty clever and worth a read.

Ingredients:

4 cups of all-purpose flour
2 cups of warm water
1 tsp. of salt
1/4 tsp. of granulated yeast (or equivalent)

Instructions:

1. Mix Water & Yeast

2. Add Flour And Salt

3. Stir Into A Heavy Batter

4. Cover with towel and allow to set for 8-14 hours.

5. Preheat oven to 400 degrees

6. Sprinkle pan with flour or butter it.

7. Pour batter onto prepared pan and sprinkle with herbs-I used rosemary and oregano.

8. Bake for approx 30 minutes-allow to rest at least 10 minutes before slicing.

It is really delicious and went perfectly with my homemade Tuscan bean soup.

Tuesday, April 13, 2010

Shrimp and Mushroom Linguine



This is what I refer to as a clean-up meal. I had leftover cream cheese, mushrooms and a whole lot of linguine pasta. (Well, the pasta is dry; but still, we have a ton.) I have had this recipe saved for a while and was looking for a shrimp meal this week; just because I was hungry for it.

Ingredients:

1 (8 ounce) package linguine pasta
2 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tbsp. chopped fresh parsley
3/4 tsp. dried basil
2/3 cup boiling water
1 lb. cooked shrimp

Directions:

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 7 minutes. Drain.

2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.

3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.

4. Toss linguine with shrimp sauce, and serve.

I made about half the recipe. I added a little minced onion with the garlic, used pasta water for boiling water and added some fresh ground pepper. It was very creamy and good. Spinach would have been a nice addition and added some nice green color.

Sunday, April 11, 2010

Scalloped Potatoes and Ham



Last weekend we had my family over for Easter dinner. I served the traditional ham with the plan for leftovers. Three diced-up containers of delicious baked ham went in the freezer for soup and scalloped potatoes. As the weather is quickly becoming too warm for a dish that needs over an hour and half of oven time; I made the potatoes for dinner yesterday. This is the scalloped potato recipe from my trusty old Betty Crocker cookbook; with ham added.

Ingredients:

2 pounds potatoes-about 6 medium
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp fresh ground pepper
2 1/2 cups milk
1 small onion-finely chopped
2 cups diced ham
1 tbsp butter

Directions:

1. Peel and thinly slice potatoes to measure approx. 4 cups.

2. Heat 3 tbsp. butter in a saucepan over low heat until melted. Stir in flour, salt and pepper and cook over low heat until smooth and bubbly.

3. Stir in milk. Heat to boiling and boil one minute. Stir constantly.

4. Arrange potatoes in three layers in greased 2 qt casserole. Top each of the first two layers with half the onion , 1 cup of diced ham, and 1/3 of the white sauce. Top with remaining potatoes and white sauce. Dot with 1 tbsp of butter.

5. Cover and bake in 325 degree oven for 30 minutes. Remove cover and continue to bake uncovered for another 65 minutes or until potatoes are tender. Let set 5-10 minutes before serving.