Authentic Chicken Enchiladas

Need something to warm you up this winter...

Authentic
Chicken
Enchiladas







Ingredients

• 3 cups cooked and shredded chicken
• 1/3 c olive oil
• 1 can diced green green chile peppers
• 1 jalapeno pepper, chopped
• 1 clove garlic, minced
• 2 cups shredded Monterey Jack cheese
• ½ c onion diced
• 2 Tbsp cilantro chopped
• 10 oz Chicken broth
• ½ c enchilada sauce
• 8 (10 inch) flour tortillas

Chop into fine pieces using food processor; green chilies, jalapeno pepper, onion and garlic. Saute’ in olive oil for 10 min. Add shredded chicken, chicken broth, and enchilada sauce and simmer while stirring constantly. Add 1 cup cheese into mixture and scoop into tortillas and roll and place into glass baking dish. Pour enchilada sauce over tortillas and cook in oven at 325 for 10 min.

Enchilada Sauce

• 3 Tbsp Chili powder
• 3 Tbsp flour
• 1 Tbsp or 1 cube Chicken bouillon
• 1 Tsp garlic salt
• 1 Tsp cocoa powder
• ½ tsp oregano
• 3 cups water
• 1 8 ounce can tomato sauce

Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly until mixture thickens. Sitr in tomato sauce. Use in your favorite enchilada recipe. If wanting to make a less spicy sauce, you can half the chili powder.

Italian Sausage & Potato Soup

Ingredients:

1 lb. ground italian sausage
1 cup chopped white onion
1 cup cooked bacon/ ham/ panchetta (cooked)
1 Tbsp garlic
3-4 cans chicken or veggtable broth
4-6 med. potatoes cubed or sliced thin and then in half
2-3 cup kale, julienned
1 cup heavy cream of half/ half
1 Tbsp italian seasoning

Directions:

Brown sausage and set aside.
Saute onions in olive oil. Once liquid turns clear, add meat to brown. Add italian seasoning and garlic for about 1-2 minutes. Add to pot with sausage. Pour broth to mixture and add potatoes. Bring to a boil. Reduce heat and cook until potatoes are soft. Add cream and kale and continue cooking for 5 more minutes.

Tomato Basil Soup

I grew up loving tomato soup and have tried a few recipes, but they all seem like so much work. Erin says that this is a yummy and easy one!

Ingredients:

2lbs roma tomatoes (8= about 2lbs)
olive oil
1 cup diced yellow onion sauteed in a little butter and italian seasoning
1 cup cream (or half and half)
6 oz can of tonato paste (italian flavored recomended)
2 Tbsp sugar
small jar of crushed garlic (it will seem like a lot)
basil (dried or fresh)
1 tsp salt
1 can chicken or vegtable broth

Directions:

Slice tomatoes in half. Place face up on a lightly greased baking sheet. Drizzle olive oil over each half. Spoon garlic onto the tops of the tomatoes and spread. Sprinkle basil on tops. Place in 400 degree oven for 20-40 min. they will look wilted and mushy with galic turning golden when they are ready to come out of the oven. Remove from oven and blend well in a blender.

Place suateed onions in a large pot. Mix in broth and tomatoe paste. Add salt and sugar. Stir in tomatoe puree.

Simmer on low heat for 2-3 hours, stir occationally. Add cream in last hour. Enjoy!

White Chocolate & Cranberry Bread Pudding

I got this recipe from a Holiday Cooking Class that I went to taught by Kent Andersen (owner of the Chefs Table). Something like this seems like it would be so complicated.... but it is shockingly easy and everyone has loved it. Perfect for the Holiday Season!

Ingredients:

12 egg yolks
1 1/2 cup sugar
1 quart cream (I used half & half)
1 Tbsp vanilla
8 cups bread, sweet variety, medium dice
(I used crossants, pound cake, and a white sheet cake that I made the night before.)
2 cups cranberry
2 cups white chocolate chips (baking chocolate)

Instructions:

1. Combine the sugar, cream and vanilla together in a sauce pan.
2. Bring cream mixture to a light boil.
3. Take sauce pan off heat and slowly whisk in the egg yolks.
4. Return to heat and bring to a light simmer, stirring constantly, be careful not to boil because the sauce will break.

5. In a large bowl, place the bread pieces and add vanilla cream to moisten. Do this little by little to avoid over-wetting the bread.
6. Add cranberries and white chocolate to bread and stir to combine.
7. Place in a shallow baking dish and bake at 350 degrees until set and golden brown.
8. Serve warm with the additional vanilla sauce on the side.

Pie Cutters,

I have to admit that there isn't anything special about the actual pumpkin pie...
I used Pillsbury Pie Crust and the recipe off of the can of Pumpkin,
but I had to show off my cute decorative pie cutters from Williams-Sonoma!!!
I saw them in their catalog and thought they were
a cute way to fancy up my Thanksgiving Pie.
I just used left over pie crust, cut out the shapes and brushed with milk on the back of each shape to help them stick. I also covered the entire crust with aluminum foil the whole time that I cooked.... this was just so the crust would not get too dark!!!

Choclate Lemon Pudding Dessert

This is one of my favorite desserts that my mom makes. She actually made it by accident. The original recipe did not call for Lemon Pudding, but she accidentally bought it and just decided to try it anyway. We have made it that way ever since!!!!

Crust:
2 cups flour
2 cubes margarine softened
1/2 cup pecans chopped

mix ingredients and spread on bottom of 9x13 dish. bake at 375 degrees for 15 minutes.

1st Layer:
2 cups Cool Whip
16 oz. cream cheese
2 cups powdered sugar

mix and spread over cooled crust.

2nd Layer:
2 packets chocolate pudding
2 packets lemon pudding
6 cups milk

mix and spread over cream cheese mixture.

Top with Cool Whip and refrigerate for 1 hour prior to serving.

Broccoli & Cheese Soup

1 cup Chicken Broth

10 ounces Broccoli (can use frozen)

1 medium onion, chopped into small pieces

¾ cup Butter

4 cups Milk

¼ Tsp Garlic Powder

½ Tsp Salt

1 tsp Basil (I used fresh finely chopped from my garden)

½ Tsp Seasoned Pepper

3 Cup Shredded Cheddar Cheese (I used Sharp natural cheddar)

Bring Chicken Broth to boil in large pan. Add broccoli, and chopped onions. Cover, reduce heat and simmer 4 to 5 minutes. Remove from heat. In a second pan, melt butter over low heat. Add flour and stir until smooth and bubbly. Gradually add milk using wire whip. Stir over medium heat until thick and smooth. Add garlic powder, salt, basil, pepper and cheese. Stir until smooth. Pour cheese sauce mixture into vegetable mixture. Stir until blended. Serve topped with shredded cheese, sour cream and Paprika.

This recipe is a cheese soup base, if you want it thicker, you can add a little corn starch. You may substitute or add cauliflower, carrots, squash or potatoes or whatever you like.

I used Lyndsy’s French bread recipe and made bread sticks to serve with this soup. Awesome!