Sunday, May 17, 2015

Easy Chicken Enchiladas Recipe


      1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine

1 teaspoon canola oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped

1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup Monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper


Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Saturday, May 16, 2015

Cowboy Beef Chips and Dip Recipe


1 pound ground beef

4 tablespoons chopped onion, divided

3 tablespoons chopped sweet red pepper, divided

2 tablespoons chopped green pepper,divided

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted

1/2 cup salsa

4 tablespoons sliced ripe olives,divided

4 tablespoons sliced pimiento-stuffed olives, divided

2 tablespoons chopped green chilies

1 teaspoon chopped seeded jalapeno pepper

1/4 teaspoon dried oregano

1/4 teaspoon pepper

1/4 cup shredded cheddar cheese

2 tablespoons sour cream

2 to 3 teaspoons minced fresh parsley

In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield: 3 cups.

Friday, May 15, 2015

East Buffalo Chicken Dip Recipe

1 package (8 ounces) reduced-fat cream cheese

1 cup (8 ounces) reduced-fat sour cream

1/2 cup Louisiana-style hot sauce

3 cups shredded cooked chicken breast

Assorted crackers


Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

Wednesday, May 13, 2015

Grandma's Peanutbutter Chocolate Fudge Recipe

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
1 cup white baking chips
1/3 cup Jif® Creamy Peanut Butter
1 teaspoon vanilla extract, divided
1/4 teaspoon almond extract
(optional) 1/3 cup chopped salted peanuts
1 cup semi-sweet chocolate chips
1/8 teaspoon salt


. Line an 8-inch baking pan with foil with the foil extending up over edges of pan.
. Microwave 1/2 cup sweetened condensed milk, peanut butter and white baking chips in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Stir in 1/2 teaspoon vanilla and almond extract until blended. Stir in peanuts if desired.
. Microwave remaining sweetened condensed milk, chocolate chips and salt in medium microwave-safe bowl on high 1 minute or until melted and smooth when stirred. Stir in remaining 1/2 teaspoon vanilla until blended.
. Spoon the peanut butter mixture into the pan, smoothing out into an even layer. Spoon the chocolate mixture on top of the peanut butter layer, smoothing with a spatula. Pat evenly to flatten top surface.
. Chill fudge for at least one hour and cut into squares to serve.

Tuesday, May 12, 2015

Bloomin Onion Bread Recipe


1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds


Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Monday, May 11, 2015

Vegetarian Almond Butter Chews

-1/4 cup almond butter
-1/4 cup brown rice syrup
-1 cup millet puffs or puffed brown rice cereal
-1/4 cup raisins or chocolate chips


First melt your almond butter if it's not drippy by placing it in the microwave for about 15-20 seconds.

Then, transfer into a medium sized bowl and add brown rice syrup and mix.

Add millet puffs and raisins and mix until it becomes one big almond chew.

Taking about 1 tablespoon of "dough" into your hands, roll to form a ball. If you're having trouble getting things to stick, add a bit more brown rice syrup 1 tablespoon at a time.

Sunday, May 10, 2015

Garlic Cauliflower Mashed Potatoes Vegetarian Slow Cooker Recipe

Garlic Cauliflower Mashed Potatoes Slow Cooker Recipe

Cooking time: 2-3 hours on high or 4-6 hours on low

1 head of cauliflower
3 cups water
4 large garlic cloves, peeled
1 tsp salt
1 bay leaf
1 Tbsp butter
Milk (if needed)
Salt and Pepper

1.  Cut the cauliflower into florets and place in the slow cooker.
2.  Add in the water, garlic cloves, salt and bay leaf.
3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4.  Remove the garlic cloves and bay leaf.  Drain the water.
5.  Add in the butter and let it melt.
6.  Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy you can do that.  If it needs milk add it in a tablespoon at a time.
7.  Salt and pepper to taste.  Serve with chives or green onions.