Green Chile Pepper Jack Chicken Enchiladas

Green Chile Pepper Jack Chicken Enchiladas

“The key to this recipe is the Pepper Jack Cheese so does not substitute it if you don't have to.

Ingredients:

3 large or 4 medium chicken breasts

1 package of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)

1 can of green Chile enchilada sauce (Hatch was really good from Smith's)

1 small can of diced green chile's

¾ cup of sour cream

½ teaspoon of cumin powder

Small handful fresh cilantro, chopped

1 pound of Pepper Jack Cheese, shredded

Salt and pepper, to taste

Preparation:

Cook and shred your chicken.

Season them and boil until just cooked through.

Shred with two forks and let cool. (I just cut it in small chunks)

Put shredded chicken in large bowl and add ½ cup of enchiladas sauce (save the rest), small 

handful of cheese, ½ can of green chile's, ¾ cup of sour cream, ½ teaspoon of cumin, a handful 

of chopped cilantro and salt and pepper to taste.

Roll the chicken mixture into the tortillas and place in a greased casserole dish.

Pour the remaining enchilada sauce on top and spread evenly.

Bake for 30 minutes at 350°F and add the rest of the cheese on top for the last 5 minutes.

Serve with a side of sour cream.

Minnesota Peach Cobbler

I love Joanne Fluke's books and every book is filled with recipes.  I've tried a few of them and they are really good.  This one was worth keeping in a place I could easily find it without having to go looking through the book.  Here it is:

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.

10 cups frozen peaches (about 2 1/2 lbs.)
2 Tbsp lemon juice
1 1/2 cups sugar
1/4 tsp salt
3/4 cup flour (no need to sift)
1/2 tsp cinnamon
1/2 cup melted butter

Measure the peaches and put them in a large mixing bowl.  Let them sit on the counter and thaw for 10 minutes.  Then sprinkle them with lemon juice and toss.

In another smaller bowl combine all dry ingredients.  Mix with fork till well combined.  Pour the dry mixture over the peaches and toss them.  This works best if you do this with your hands.  Once most of the dry mixture is clinging to the peaches dump them into the cake pan and sprinkle the rest of the dry mixture as evenly as possible over the peaches.  Drizzle the melted butter over the peaches.  Cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees for 40 minutes.  Take out of oven and set on a heat proof surface, but don't turn off the oven.

TOP CRUST:
1 cup flour (no need to sift)
1 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp salt
1/2 stick softened butter
2 beaten eggs

Combine the dry ingredients in same bowl as before and mix well with fork.  Cut in the softened butter with a pastry blender until it resembles coarse cornmeal.  Add the beaten eggs and mix in with your fork.

Remove the foil from the peaches and drop on spoonfuls of the topping.  It will be thick so you'll want to push it off the spoon with another spoon.  It doesn't matter if you get it all over.  Just evenly drop it and it will spread out while it's cooking.  Bake again at 350 for 40 to 50 minutes uncovered.

We ate it hot with vanilla ice cream.  It can also be eaten warm, cold, with cream... It doesn't matter.  Just eat it!!

Chicken with Sun-dried tomato basil sauce

I found this recipe on Pinterest and it was easy and the best pasta I've ever eaten.  I'd rather stay home and eat this than go out for Italian.  It's amazing!! I thought it had too much chicken, I might do less next time and we used whole wheat linguine which was amazing.  Get some crusty bread to eat with it because you'll want to get all the sauce off the plate!!
Serves: 2-3
Prep time: 20 minutes
Cook time: Chicken: 10 minutes
Cook time: Sauce: 10 minutes
Cook time: Spaghetti: 10 minutes

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked


Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.

Andes Mint Chocolate Bark

We made this for Christmas treats.  If you like Andes mints this is one for you!

16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

DIRECTIONS:

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

Christmas Crack

So I found this recipe on Pinterest and it's one of my favorites.  I made it and shared some at the credit union I go to and they asked me to post the recipe so here it is:

1 12.8-ounce box Rice Chex cereal (we did half corn and half rice)
1 12-ounce box Golden Grahams cereal
1 7-ounce bag shredded coconut
1 cup slivered almonds (we used chopped)
1 1/2 cups butter (3...yes 3...sticks of butter)
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.

Chicken Taco Pie

1 cup chopped onions

2 tbsp cooking oil

3 cups of cubed, cooked chicken

2 tbsp taco seasoning

1 Tbsp chili powder

1 tsp salt

1/4 tsp pepper

3 cans cream of chicken/mushroom soup

1 1/2 cups sour cream

6-10 flour tortillas, broken into small pieces

1 cup of cheese

Sauté onions in oil until soft.  Stir in next 7 ingredients.  Mix in torn up tortillas.  Top with cheese and bake at 350 degrees until hot and bubbly.

Note:  Use this recipe for enchiladas.  Roll the sauce into the tortillas.

Chicken Alabam

8 pieces chicken
1/3 cup flour
1/2 tsp. paprika
1/2 tsp. salt
dash pepper
dash thyme
5 Tbsp. butter
1/2 onion chopped
1 cup  chicken stock
1/2 cup cream or evaporated milk
1 tsp. lemon juice
2 tbsp. pimento
Mix flour and next 4 ingred. Dredge chicken in flour mixture. Saute chicken in 3 tbsp. butter. Set aside.
Saute onion in remaining butter. Stir in remaining flour mix. Cook briefly then stir in chicken stock. Cook and stir until thickened. Add cream and cook until smooth and thick.  Add lemon juice and pimento. Place chicken in casserole and pour sauce over. Cover and bake 1 hour or until fork tender. (If using boneless breasts time will be less). Serve over cooked rice.