Archive for the ‘General’ Category

Pauline’s Chicken Enchiladas

November 5, 2016

I got this recipe from a woman I used to work with years ago.  It’s a favorite of our youngest and middle daughter’s.  This version is actually a very simple version to make and very tasty also.

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1 can of cream of chicken soup
1 small container of sour cream
1 small can of diced roasted green chilies
½ cup of diced jalapenos
3 cups of cubed or shredded cooked chicken breast
3 Cups of shredded Monterey Jack cheese
Flour tortillas

Cook your chicken however you like.  I normally cube mine and I boil it and rinse the yuk that cooks off of it, that’s just my preference.  
Mix the chicken, sour cream, chilies and 1/4 of the cheese together in a large bowl.  
Heat your tortillas up in the microwave just long enough so that they are pliable so they are easier to roll.
Fill the tortillas up with the chicken mixture and roll up tightly and put in a baking dish.  
Continue this process until the chicken mixture is gone.  
Put the rest of the cheese on top of the enchiladas and cover with foil.  
Bake at 350 degrees for 10 minutes.  Remove the foil and cook for another 10 minutes.  Serve immediately.

Notes: I think a great addition to this recipe would be JoyTT’s Tomatillo Salsa

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The Ultimate Chicken Bacon Grilled Cheese

September 23, 2016

I found this recipe on one of the recipe blogs that I surf, named Good Cook.  We had it for dinner the other night and it was delicious!  There are some notes at the bottom that I would do different next time.

And you will notice we broke out the fine “redneck china”

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Ingredients:
2 pieces sourdough bread
2 Tbsp butter, softened
3 Tbsp grated parmesan
1/4 cup whipped cream cheese
1/4 cup shredded sharp cheddar
1/2 grilled chicken breast, sliced
3-4 pieces cooked bacon
2 scallions, diced

Instructions:
1. Heat a cast iron grill pan over medium heat.
2. Spread butter on the top of both pieces of bread, dip butter-side-down in parmesan.
3. Flip parmesan side down. Mix together cream cheese and cheddar, spread mixture on both pieces of bread. Top with chicken, bacon and grilled cheese. Place cream-cheese covered sides of bread together. Grill on hot grill pan, until cheese is melted.

Notes:

It states to use a “cast iron grill pan” and I don’t have one so I used just a regular cast iron pan.  If you coat the bread in parmesan cheese, don’t use cast iron.  The cheese gets too hot and it sticks to the pan.  I took mine out and put it in my normal grilled cheese sandwich pan.

Also, I will not coat the bread in parmesan cheese.  I did not care for the flavor that way.  I mean it was good but just not a preference for me.

Bacon, Egg & Cheese Crescent Roll-Ups

August 19, 2016

Mark found this recipe. These things are SO delicious and so easy to make!  We had them for dinner rather than breakfast. They re-heat very nicely, so you could easily make up enough for the whole week. 

See my notes at the bottom.

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Notes:
We normally like our bacon crispy, but keep in mind that after you fry it, the bacon will get baked making it even more crispy.  So I didn’t fry it as crispy as I normally would.  You could also substitute sausage links for the bacon .

Pork Tomatillo Stew

August 17, 2016

We are finally getting more recipes from Joy in Texas!  Great job, keep them coming in!

Salsa

The Salsa

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The Meat Sauce

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The Finished Product (After Cooking)


For the sauce
2.5 lbs. tomatillos, husked removed, rinsed and cut in half (not through the stem)
2 large jalapenos
4 poblanos
1 large onion, cut into wedges
6-8 garlic cloves, peeled
Handful of cilantro stems with leaves
Juice from 1 lime
Salt
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Muffin Pan Frittatas

July 13, 2016

fratattas

Ingredients:

Cooking spray

1 tablespoon olive oil

1 cup chopped fresh mushrooms

1/4 cup chopped bell pepper (color of your choice)

2 tablespoons chopped onion

a few sprigs chopped cilantro

6 eggs

1/2 cup milk

1.4 teaspoon salt

1/8 teaspoon ground black pepper

1 cup shredded Cheddar cheese (I used Tillamook 4 cheese Mexican style)

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Cheddar Bacon Chicken Tenders

April 27, 2016

Yet another recipe that Mark found. This one came from Betty Crocker’s website.  This one is really simple to make and very inexpensive.  The Sweet/Hot Mustard recipe will go on the blog this weekend.

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Ingredients:
1 egg
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 package or jar (3 oz) cooked real bacon bits or pieces
1 package (14 oz) uncooked chicken tenders (not breaded)

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Crispy Cheddar Chicken

March 5, 2016

Yet another recipe from cousin Debbie in Texas.  See what happens when you are retired?  You sit around all day thinking up all this good food to cook!

I have got to try this one!

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Ingredients

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

 Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
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Bacon Ranch Chicken Bake

March 5, 2016

This recipe is from cousin Debbie in Texas.  Anything with bacon, chicken and ranch has got to be good!

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Ingredients

  • 3-4 Chicken Breasts
  • 6-8 Tablespoons Ranch Dressing
  • 6-8 Slices Bacon
  • 4 Ounces Cheddar Cheese or Colby Jack Cheese

Instructions

  1. Place your chicken breast in a baking dish
  2. Spread 1-2 tablespoons of ranch dressing on each chicken breast
  3. Slice bacon to fit chicken breast and layer on top of ranch
  4. Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink.
  5. Top with cheese and return to oven for 3-5 minutes or until cheese is melted.
  6. Serve with rice or over greens.

Deep Fried Deviled Eggs

February 28, 2016

I was cruising through the FB posts today and found this recipe.  It is so delicious, and no, it’s not very healthy.  I made some modifications though, please see the notes below.

 

 

Notes:
I made my egg filling like I would a normally deviled egg.  I did not use their recipe.  I just use mayo, mustard and salt and pepper.  Although the bacon, jalapeno recipe would be good with these.  I did not have panko on hand so I used regular bread crumbs and it was still awesome.

Peppermint Bark

December 5, 2015

I’m not too sure who gave me this recipe years ago, but I love it.  It’s great with a cup of coffee and it’s so simple to make and not too rough on the pocket book, which is always a good thing.

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Ingredients:

16 ounces dark chocolate, finely chopped
16 ounces white chocolate, finely chopped
1 (6-ounce package) candy canes, unwrapped and crushed

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