Thursday, May 31, 2012

new enchilada recipe

My husband and I love green enchiladas and I love my mom's recipe. But sometimes I try to mix it up with a new enchilada recipe, usually they aren't better than my mom's...but this one just might have hers beat.
Sorry mom!

I found this recipe and was very intrigued but knew we wouldn't like a couple things in it. So I changed it up a bit and I'm posting my variation on the recipe below. I took out the serrano pepper and also the avocado, we love avocado...but didn't want them in our enchiladas.

Sauce Ingredients:
1 tablespoon butter
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
3/4 cup medium salsa verde
1/2 cup fat free sour cream

Enchilada Ingredients:
shredded cooked chicken, however much you prefer (I used one large breast)
Shredded cheese, however much you prefer
8-10 corn tortillas

Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease an 8x8 baking dish. Add 1/4 cup sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas (sauce may be thin at this point but will thicken a lot in the oven). Top with leftover cheese and bake for 15-20 minutes or until bubbling.

These cook much quicker than normal enchiladas since the sauce is already warm. I highly recommend this recipe!

Monday, May 28, 2012

Lemon Cookies

I first had these cookies at the sand dunes and haven't forgotten them since. They are so delicious! And seriously the easiest thing ever, which is good because I can cook...but I can't bake! So thank you to my sister in law, Brandi, for this fabulous and simple recipe.

Lemon Cookies

1 lemon cake mix*
2 eggs
1/2 c. oil
1 container of lemon frosting

Preheat oven to 350.
Combine lemon cake mix, eggs and oil in a bowl.
Roll out parchment paper on a cookie sheet, trust me you'll want to use this.
Roll dough into small balls about 1 inch. 

Back for 8-9 minutes and remove from oven. 

Allow them to cool a bit then frost one cookie and sandwich another one on top.

EASY, right? SO easy!

*I used Betty Crocker, my sister in law used Duncan Hines, we preferred my sister in laws a little more so I'd recommend Duncan Hines. But we are at a much high elevation so who knows if that was the difference, or if I really just can't bake! None the less, they are delicious!

Wednesday, May 16, 2012

a tasty little sammy :)

This is what I have for lunch nearly every single day and I love it.

I use a thin-wich as my bread, it has the same amount of calories as one slice of bread which is pretty great. Plus the white ones taste similar to a pitas, which I love. They also have a multi-grain, whole wheat & Italian herb version, it depends on my mood what kind I get :)

on one half a spread a little mayo (like 1 tsp, though I'm considering omitting this completely)
Next I put a couple slices of deli-sliced rotisserie chicken. I grew up eating fresh sliced meat from the deli so now I prefer it over packaged meats.
Top the meat with some cheese if you'd like, either way it's yummy.
On the other half I spread avocado, however much you want. 
Top that with some chopped cucumbers.
Put the tops together and enjoy!
Trust me, it's a tasty little sandwich.
I usually have an apple and some pretzels on the side or some fresh veggies with ranch.

Friday, May 4, 2012

buffalo chicken pizza

Last night I tried another new recipe and it was quite delicious, though I would change a couple things.
The biggest thing I'd change is to leave it as a pizza and not roll it up into a loaf.
I used THIS RECIPE but I will post it below as well with my changes.

1 large boneless chicken breasts
olive oil
1 pizza dough (I used Pillsbury but you could make your own)
shredded mozzarella cheese
1/3 cup of Franks Wing Sauce (I used western family brand)
ranch dressing (or bleu cheese)

Pre-heat oven to 425°F.

Cut chicken into cubes.  Season with salt and pepper.  Heat teaspoon of olive oil in skillet and add chicken when hot.  Cook chicken completely and then add 1/3 cup of wing sauce.  Stir to coat chicken and let simmer for a minute or two.  Take chicken off heat and let cool. (at this point I shredded my chicken so it wasn't in big chunks)

Roll out your dough on a greased pan. If you are making a pizza and not a loaf go ahead and bake your crust for about 6 minutes. Remove from oven and top with ranch dressing (however much you want) and a little bit of wing sauce, maybe 1-2 T depending on how spicy you like it. Spread the sauce around so it mixes into the ranch. My sauce wasn't very spicy, in fact the pizza didn't taste spicy at all.
Anyway, top with your shredded chicken and however much cheese you want. If you roll it up into a loaf I recommend using less cheese than you would for a pizza.
Put it in the oven. For pizza cook for 6-9 more minutes, for a loaf cook for 13-17 minutes. Loafs can be a little tricky because you can't see if the inside is done, that's why I recommend just doing a pizza.

Next time I may add more wing sauce cause it didn't have a ton of flavor but it was still delicious! Enjoy!