Creamy Chicken Enchiladas

I’m pretty sure this chicken enchilada recipe was originally on southernliving.com, but I can no longer find it there. So I’m posting it here. It’s yummy and simple to make. Enjoy!

Chicken Enchilada

2 10oz cans Ro-Tel
2 cups chopped cooked chicken
1 8 oz pkg cream cheese – softened
5 green onions- chopped (optional)
1 8 oz container sour cream
8 12 in. flour tortillas
1 cup shredded cheddar or Monterey Jack cheese

Stir together 1/4 c. Ro-Tel, chicken, cream cheese and green onions. Stir together remaining Ro-Tel and sour cream….set aside. Microwave tortillas on High 15 sec or until warm.
Arrange chicken mixture evenly down center of tortillas, roll up and place seam side down in a lightly greased 13 x 9 inch baking dish.
Base, covered at 350 deg for 30 minutes. Pour sour cream mixture over enchiladas, top with cheese. Bake 10 more minutes, let stand 15 minutes. Yield – 6 servings.

Prep time 30 min.
Bake time 40 min

Advertisements

How to Make Crème Fraîche

cremefraiche2Image: Home Made Happy

A few weeks ago, my husband asked me how to make Crème Fraîche. I’ve never made it from scratch so I looked around for a recipe. How hard could this be? Well, it’s even easier than I thought it would be. Easy as falling off a log is an apt description. With only a quick, little search, I found Home Made Happy and a simple recipe with beautiful photos.

I found a slightly different recipe for Crème Fraîche at Serious Eats.

Once you’ve made your homemade Crème Fraîche, you’ll find oodles of ways to use it.

exps46606_TH1789925D34C_cloneSmoked Salmon-Dijon Creme Fraiche Canapes Recipe photo by Taste of Home

~

butternut-squash-soup-lgHow about a swirl of Crème Fraîche on your Maple Butternut Squash Soup?

~

summer-berries-with-cumin-meringues-and-creme-fraiche-430-ssHow about a dollop on Summer Berries?

~salmon_with_wasabi_creme_fraiche_007

Salmon with Wasabi-Crème Fraîche

And here’s a video showing how easy it is to make Crème Fraîche.

a few of my favorite 2012 gadgets and recipes

Happy New Year everybody. I thought I’d end the year by sharing a few of my favorite recipes and gadgets that I discovered in 2012. Here we go!

First the gadgets. I have a few rules for gadgets. They must WORK! They must not be too expensive or too large to store. They have to be practical and actually solve my problem, and be something that I’m really going to use.  Otherwise, why bother to spend money on something that’s only going to add to the clutter in my house?

This is the most recent gadget this year. It just made it in under the 2012 wire.

Beverage WarmerIMG_1076

I like my coffee or tea to remain hot to the last drop. I happened to mentioned that when I’m on the computer, my coffee always gets cold before I finish it. Voilà! I received this nifty beverage warmer for Christmas. I’m using it this morning and my tea stayed hot till the last drop. A Winner!

Salad SpinnerIMG_0476

This is probably my favorite thing to come down the pike in a long time. I’ve wanted a salad spinner since I don’t know when. I can’t stand  how wet lettuce dilutes the dressing, but I refused to get a salad spinner. Why? Because… where the heck do you store those ginormous things? This was yet another gift… earlier in 2012. I use it all the time. It collapses to about the size of a pie plate and it’s a couple of inches deep. Not bad!  And it really does the job. I love things that do what they’re supposed to do. See how it collapses? As my granddaughter would say, “magic!”

IMG_0465

~IMG_0447

~IMG_0486

~IMG_0492

~IMG_0494

Okay! On to my favorite NEW recipes of 2012. Twenty-twelve was a good year for trying new recipes. I had a few winners. These were my faves.

Peach Cobbler

The peaches were sweet and absolutely delicious at our farmers’ stand this year, and we took advantage of them by making several Peach Cobblers. Looking at this reminds me of the taste of summer. Can’t wait for them to be in season again.

peach-cobbler

Next

Crash Hot PotatoesIMG_8576

These Crash Hot Potatoes from the Pioneer Woman were a real winner. They’re soft underneath and crunchy on top. Yum. I’m not kidding. And easy.Servings: 6

Ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.IMG_8529

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the baking sheet, leaving plenty of room between each potato.IMG_8555

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.IMG_8557

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)IMG_8577

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

And the winner is….. drum roll please!

Provençal Vegetable Tian vegetable-tian

My all time favorite new recipe of 2012 was Provençal Vegetable Tian. I hate to rave about a recipe because everyone has different taste buds and sometimes it just doesn’t translate, but I’ll stand by this one. It was the best recipe I’ve tried in a very long time. Again, I have to give credit to my terrific farmers’ stand. They have the freshest produce. I get it the same day it comes out of the fields. You couldn’t ask for better. Don’t let 2013 go by without trying this recipe.

Happy New Year, everybody!

Leftovers! What to do! What to do!

Is that gobbler still staring back at you every time you open the fridge door? Don’t know what to do with those Thanksgiving leftovers?  Try these quick and easy leftover recipes.

Turkey Wrap Sandwich Recipe

Turkey and Cranberry Sushi

Turkey and Cranberry Quesadillas

Don’t you agree, these are a few recipes that think outside the box when it comes to Thanksgiving “leftover” recipes?

Get other Thanksgiving “leftover” recipes at Closet Cooking.

Holiday Brie en Croute

Doesn’t this look delicious. I found it on the Pepperidge Farm site. Enjoy.

Brie En Croute

Serves: 12 (6 at my house)

Cook Time: 20 minutes

Prep Time: 15 minutes

Ingredients

  • 1 egg
  • 1 tbsp. water
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1/2 cup apricot preserves or seedless raspberry jam
  • 1/3 cup dried cranberry
  • 1/4 cup toasted sliced almond
  • 1 (13- to 16-ounce) Brie cheese round
  • 1 pkg. (13 ounces) Pepperidge Farm® Cracker Favorites Quartet

Directions

Directions

  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
  4. Flavor Variation: For Brie en Croute Provençal, omit the preserves, cranberries and almonds.  Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl.  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

If you like chicken, spinach and artichokes…

…you’ll probably like this Spinach & Artichoke Stuffed Chicken I found over at What’s Cookin’ Chicago?

Spinach & Artichoke Stuffed Chicken
recipe adapted by Rachel Ray’s Express Lane Meals

For Chicken:
4-6 boneless skinless chicken breasts, pounded 1/4″ – 1/2″ thick
salt & pepper to taste or seasoning salt
garlic & onion powder to taste

For Filling:
1/2 10-oz box frozen spinach, drained & squeezed dry
1-2 garlic cloves, minced
1/2 cup ricotta cheese
2 tablespoons cream cheese
1 tablespoon mayonnaise
pinch of freshly grated nutmeg (eyeball it)
1/2 14 ounce can artichoke hearts in water, drained & chopped
1-2 handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1/2 cup all purpose or GF flour
1/4 cup butter, melted

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Prepare your chicken by seasoning it to taste with salt, pepper, seasoning salt, garlic and/or onion powder (however you’d like).

For the filling, combine all the filling ingredients in a bowl until thoroughly incorporated. Place 1-2 heaping tablespoons on one end of each pounded chicken breast and carefully roll up the chicken with the filling inside. If some slips out the ends, no worries! Dredge the filled chicken breasts in flour and place on a lined baking sheet. Brush tops with melted butter.

Bake the chicken in the preheated oven for 20-25 minutes until juices run clear and chicken is thoroughly cooked.
If this sounds good to you, you might like Baked Spinach and Artichoke Dip or Spinach and Artichoke Cheeseball.

Provençal Vegetable Tian

I did a bad thing. Before I tell you what I did, you must hear my excuses. It’s always good to make your excuses before you confess.

My doctor has the absolute worst selection of magazines in the entire world in his waiting room. The men fare a little better than the ladies. They will find a Golf Digest, Men’s Health, or a Sports Illustrated here or there. Nothing for us girls. It’s a barren desert. If I judged his ability to keep my heart going by his taste in magazines, I would find another cardiologist immediately.

So a while ago, I took an armful of my old Southern Living and Country Living magazines and placed them strategically around the room. I even snuck a few into some of the examining rooms. Hey, waiting for the doctor in that tiny room, wearing nothing but that tiny johnny can prove a bit stressful, and if a little Martha or Oprah or Southern Living can ease the palpitations, who’s to judge.

A few weeks ago, I was waiting, waiting, waiting when I noticed a stray Martha Stewart magazine on one of the tables. Could it be? And it was a current issue. Stunned that Martha should actually find her way into this waiting room, barren of any self-respecting “women’s” magazines, I scarfed it up and started leafing through it.

I found a beautiful vegetable tian that looked delicious, and that’s when I made the decision to do a very bad thing. You know where I’m going with this, don’t you? I stole the magazine. And… I made the recipe. It is my favorite NEW recipe that I’ve tried this year. And it’s October, y’all. I have no idea why it’s so good because there’s not much to it – fresh vegetables, thyme and a little olive oil.

My only regret is that I didn’t find the recipe earlier in the summer so I could have shared it with you when you could still get wonderful, fresh produce. Our local vegetable stand will close in a few weeks. Our tomatoes are at the very end of their season and so are the eggplants. I will make this recipe early and often next summer, and I’ll post a link to this post next spring to remind you.

Just so you know, I will return the stolen magazine next week, and seek redemption by adding a few more of my Prevention, Eating Well, and Country Living magazines to the meager selection in my Doctor’s waiting room. I’m beginning to think there are so few women’s magazines because we can’t resist a good recipe. So WE STEAL the magazine.

I’d love to link to the recipe on Martha Stewart so you could see her photo. It’s prettier than mine, but I can’t find it there. There are other vegetable tian recipes there but not this one. I’m  not sure why. Maybe because it’s the current issue. So you’re stuck with me. Maybe it will be there next month.

Provençal Vegetable Tian (entire recipe follows pics)

Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in the dish.

Then cover with half the potato; season with 1/2 teaspoon of salt and a pinch of pepper (I doubled the potatoes).

Top with a layer each of half the eggplant, half the zucchini (I used 2 zucchinis), and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables.

Drizzle with remaining oil, and cover loosely with foil. (I may have used just a tiny bit more oil. Yep. Probably did.)

 Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Provençal Vegetable Tian

Active Time : 20 minutes

Total Time: 1 hour 25 minutes

Serves: 6 to 8

6 tablespoons extra-virgin olive oil, divided

2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)

1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick (I doubled this. 1 potato is not enough)

1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick

1 large zuchinni (8 ounces), sliced 1/4 inch thick (I used 2)

3 large beefsteak tomatoes, sliced 1/4 inch thick

1/4 cup Kalamata olives, pitted and roughly chopped (definitely use Kalamata)

2 teaspoons fresh thyme leaves, divided, plus more for garnish

salt and pepper

Preheat ove to 45o% F

1 – Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in the dish,then cover with half the potato; season with 1/2 teaspoon of salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil. (I may have used just a tiny bit more oil. Yep. Probably did.)

2 – Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Leftovers are just as good as the the first day. I think this recipe would be good with the addition of some Gruyère or fresh mozzarella or Parmesan cheese. I grated some Parmesan on top the second time I made it. Delish.