Saturday, August 24, 2013

Simply Sour Cream Chicken Enchiladas

I don't really like the name for this recipe... I think it's miss leading, but I will respect the author's choice of names and add it here that way as well. Click the picture to see the original recipe site. I will include the changes I made to the recipe here.
I love enchiladas. Green ones, red ones, beef ones, chicken ones, cheese ones,... it doesn't matter.. I love them. So I'm always looking for new enchilada recipes. I tried these ones the other night and I loved them. I had to cut out a lot of the fat in mine, but they were still delicious even with the changes. My family ate them, and loved them. Even the kids. So it's a winner.

Simply Sour Cream Chicken Enchiladas

1 lb chicken breast
1 med onion chopped
1 Tbsp vegetable oil (I used olive oil and about half a Tbsp)
8 flour tortillas
1 1/2 cups monteray jack cheese (or any cheese really)
1/4 cup butter (again, I half-ed the butter)
1/4 cup flour (you don't need quite this much if you are using less butter)
1 can chicken broth
1 cup sour cream (I used fat free sour cream)
1 (4 oz) can green chilies
I added some green salsa that I had to the chicken mixture. I think it added a lot. I will add salsa (whatever kind I have in the fridge) in the future

1. In a frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. (This is where I threw in some salsa to add some flavor. Just about a half a cup.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 Tbsp cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9X13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to a boil, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese bake 400 degrees for 20 minutes until cheese is melted and sauce near edges is bubbly

Savory Honey Mustard Pork Chops or Yummy!

I am tired of all our regular recipes so I have been trying new stuff like crazy. Some have failed, but there have been a few recipes, like this one, that we will add to our most favorite list. Best of all this is a really easy recipe with very little prep time involved.  Serve up with some potatoes and steamed greens, and you got yourself a beautiful dinner. (I'm still dreaming about these pork chops... they are so good!)

Savory Honey Mustard Pork Chops

1 1/4 cup of chicken stock
4 pork chops
1 Tbsp butter
3 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp cornstarch

Coop pork chops in butter in large skillet about 6 minutes per side or until no longer pink in center. Combine stock, mustard, honey and cornstarch; stir to dissolve cornstarch. Add to skillet and cook until thickened. 

Friday, August 9, 2013

Kool-Aid Play Dough

One of James' classmate shared this recipe with me. WE LOVE IT!! The Kool-Aid adds such a bright color that won't stick to your hands plus it makes the play dough scented. It is also edible, even though it is disgusting, it is safe to eat.

Kool-Aid Play Dough

1 cup flour
1/2 cup salt
1 small package of unsweetened Kool-Aid
3 tsp vegetable oil
1 cup boiling water

1. Boil Water
2. Mix dry ingredients
3. Add oil and water
4. Mix together with wood spoon until it reaches a play dough like consistency.
5. When cool enough to touch, knead together.

My Favorite Taco Soup

I've been meaning to post this recipe for ages. I love soup! That's not a secret. I love Taco Soup and this recipe has such a great flavor, it's the one I use all the time. This recipe is adapted from The Food Nanny's Cookbook. There are just a few changes that I've made to it and it really is the best. Warning: This recipe makes a lot. Either for a big family or a small family with company, this soup can feed the masses for cheap!

My Favorite Taco Soup

1 lb lean ground beef
1/2 medium onion, chopped
1 green pepper, chopped
2 cans red kidney beans, drained (Personally, I like one can kidney and one can pinto)
2 cans corn (not drained)
1 2.5 oz can sliced olives (not drained)
2 cans diced tomatoes (not drained)
1 can beef broth
1 small can tomato sauce (optional)

Top with cheese, sour cream, and chips

1. Brown ground beef with chopped onion and green pepper. Drain fat if needed. Add all other ingredients and cook on medium heat until soup is hot and flavors all blended. (You can also put it all in a crock pot and let it cook on low for 5-6 hours)