Gringo Chicken Enchiladas

Well it's been quite a while since I posted. Things have been rather hectic around here. And it being the holiday season hasn't made it calm down at all. I unfortunately did not get anything for Thanksgiving as I had a nasty bout of Bronchitis and Pneumonia. I was out of work for a week. And let me tell you I stayed in bed and slept the entire time, it was horrible. Then while I was out of work I got a message on facebook from a co worker that my shift change had been approved. So I went back to my 9-7 shift for a measly three days after being sick. My new shift is 9-5:30 M-F and every other weekend. So I've been recovering from being sick and getting used to this new schedule. And let me tell you it was awesome last weekend actually having Sat off. SO that's pretty much been my life. Not to mention hanging out with the fantabuous Jordi and Edwin. Seriously people need to stop moving out of state. I'm stuck here you all should be to. So today's dish has been brought to us by Rachel Roskelley Carter. She's been "bugging" me that I haven't made any of the recipes that she submitted. And let me tell you that I truly am mad at myself after having made this fantastic meal. I've been missing out.

Gringo Chicken Enchiladas

~ Rachel Roskelley Carter

12 Flour tortillas
1 lb cheddar cheese
1 lb Monterrey Jack
2-3 cans cream of chicken soup
1/2 container of sour cream
1 soup can of water
1 can chopped green chilies
Chicken, cooked and shredded

(over 350)

1. Mix together soups, water, sour cream, and chilies.

2. Thinly coat the bottom of a 9x13 pan with mixture.

3. Fill tortillas with soup mix, chicken and cheese.


4. Roll and place in pan. Repeat until the pan is full.


5. Pour remaining soup mixture over top. Top with cheese.


6. Bake until cheese bubbles and melts. Approximately 20-30 min








And no I did not put the chilies in. I just wasn't in the mood for spice, but I can see where they would make the dish even more amazing!

Happy Thanksgiving!

HAPPY THANKSGIVING!!

Grandma Wickham's Beef and Biscuit Casserole

Its been a very busy week since I last posted. Ryan and I went to a dinner theater showing of Joseph and the Amazing Technicolor Dreamcoat. It was very good and I would totally recommend going and seeing it, or going to another one of there productions. Check out http://www.riversidedt.com/ for more information. Also I have re-enrolled at GMU. And will be going back to school come January! And as of a few hours ago I am the owner of a 1996 Oldsmobile. I call her Helga. I decided on today's recipe mainly because Ryan made it for her family earlier this week and it really made me want some. Plus it's a good hot dish that will travel well so I can take it to work with me as well. And this week's recipe is brought to us by My grandmother Helen Wickham

Beef and Biscuit Casserole

~Helen Wickham

1 to 1 1/4 lb ground beef

1/2 cup chopped onion

1/4 cup diced green pepper

1 can (8oz) tomato sauce

1 tsp chili powder

1/2 tsp garlic salt

1 can (8oz) refrigerated biscuits
1 1/2 cups shredded cheese (cheddar or Monterrey jack)

1/2 cup sour cream

1 egg, slightly beaten

1. Brown beef, onion, and pepper. Drain. I used a bit more meat than this called for...and it still tastes amazing!

2. Stir in tomato sauce, chili powder, and garlic salt. Simmer while preparing dough.

3. Separate biscuits in half, press bottoms in bottom of the greased 8 or 9'' square baking pan. I used home style biscuits on the bottom.

4. Combine 1/2 cup cheese (save the rest for the top), sour cream, and egg. Mix well.

5. Remove meat mixture from heat. Stir in sour cream mixture.

6. Spoon over biscuit dough.

7. Top with remaining biscuits. Sprinkle with remaining cheese. I used home style with butter flavor for the top. And I also used quite a bit more cheese than the one cup the recipe calls for.

8. Bake at 370 for 25-30 minutes or until biscuits are golden brown.

This was a really yummy dinner. And I'm looking forward to having more for lunch tomorrow. Hope everyone has a great week!

Beanless Chili

After last weeks absence I'm back with new recipe! Since it has been rainy and cold; and just overall miserable the past few days I decided to go with chili. And I found this wonderful recipe at Cooks.com More on the car saga: I stood out in the rain yesterday to look at a car a 1996 Oldsmobile. I may once again my have my own transportation! And let me toll you I definitely could have used this chili yesterday after getting drenched!


Beanless Chili
~Cooks.com

1 TBS olive oil
2 1/2 pounds ground beef
1 can (46oz) tomato juice

1 can (46oz) tomato juice
1 small can tomato sauce
1 small can tomato paste
1/2 cup water
4 TBS instant onion
4 TBS chili powder

4 TBS celery flakes
1 tsp oregano
1 tsp ground cumin
3/4 tsp powdered mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp ground red pepper
2 cans green chilies, drained and chopped

1. In a large saucepan heat oil until hot. Add beef and stir until browned, about 10 minutes. 2. Add all remaining ingredients. Bring to a boil.
3. Reduce heat and simmer covered, stir frequently approximately 3-4 hours.

This chili was delicious, just what the rainy day called for. The only thing I may mention is the whole time I was eating it I was wishing that I had made some cornbread to go along with it.

Cranberry Crème Brûlée Tarlets

Well it's been a long week. Thankfully rather slow at work, which scares me about how busy it will be tomorrow. I have made myself a few pumpkin smoothies from the recipe last week, and they have all been very good. I'm loving having a blender! This weeks recipe comes from the Holiday 2009 BJ's Journal. This is my first foray into deserts, other than things like pies and cookies, and that disastrous taffy that Rachel and I attempted to make.

Cranberry Crème Brûlée Tartlets
~Betty Crocker Test Kitchens
Crust
1 Pkg Pillsbury Refrigerated Pie Crust
Cranberry Filling
1/2 cup cane sugar
1/3 cup water
1 cup fresh cranberries
1/2 tsp ground cinnamon
Cream Cheese Filling
12 oz cream cheese, softened
2 TBS heavy cream
1/2 cup cane sugar
3 eggs
1 tsp vanilla extract
Caramel
1/2 cup Werther's Original hard candies, crushed



1. Heat oven to 450. In a 1-qrt saucepan, mix cranberry filling ingredients; heat to boiling. Cook over medium heat about 10 minutes, stirring occasionally, until thickened, cool.
2.Unroll pie crusts on work surface. Flatten each crust slightly with a rolling pin. I didn't have a rolling pin, so I used a plastic cup. Got terrific results! With 31/2" round cutter, cut 8 rounds from each crust. I actually got 9 from each, again with the cup that I used as a rolling pin. Press rounds in bottoms and up sides of muffin cups, with edges extending slightly. Bake crusts 8-10 minutes or until light golden brown.
3. Reduce oven temperature to 350. In a large bowl, beat cream cheese, cream, sugar, eggs and vanilla with electric mixer on medium speed until smooth. I do not own an electric mixer so I beat mine by hand, and not with one of those newfangled hand mixers either. Nope by hand with a fork!
Spoon about 1 heaping tsp cranberry filling into each tartlet;
top with the cream cheese mixture.4. Bake 10-12 minutes or until center is set. Sprinkle each tartlet with crushed caramel candies. Bake 3-5 minutes or until candy is melted. Cool on cooling rack about 1 hour.
Refrigerate until thoroughly chilled (about 2 hours) before serving. Store in refrigerator.

So right now the Crème Brûlée is cooling in my fridge. I can't wait until I'm able to eat it. Hopefully it will be yummy.

Pumpkin Smoothies

Well this week has been stressful, started Monday morning having to get my car towed to the garage and have it fixed. I do have my car back and running now after having the clutch slave cylinder replaced, which thankfully does not involve having to remove the transmission. But because of the unexpected payments that I had to make for both the tow and to have it repaired I was a little short on cash. So this weeks recipe, brought to us by Betty Crocker; is quick, easy, and most of all inexpensive to make.

Pumpkin Smoothies
BettyCrocker.com
1 1/4 cups vanilla soy-milk
1/4 cup cold canned pumpkin (not pumpkin pie filling)
6 oz French vanilla yogurt
1 Tbs honey
1/2 tsp pumpkin pie spice
1/4 tsp vanilla


1.Place ingredients in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.

2.Pour into 2 glasses. Serve immediately.

As i am typing this up I am enjoying my delicious pumpkin smoothie. It is a liquid pumpkin pie! Which in my mind makes it more enjoyable since it does not have the weird texture that the pie generally has. This is definitely something I will enjoy time and time again. I may have to start keeping pumpkin in my fridge. I would totally recomend this as a wonderful drink to get you in the holiday mood.

Hot Spinach and Artichoke Dip

Update on last week's recipe, I still love it. Even though I've eaten the entire thing myself. Daniel took one look and it and said " No thanks, it smells really good though." And the only person that was even interested in trying it was April, and she couldn't eat it because she's vegetarian and I used chicken broth. But I have about two serving left and then it's goodbye to the pumpkin soup, although depending on if I have to work Thanksgiving or not it may make a reappearance.

Now for this weeks recipe. Hot Spinach and Artichoke Dip. I must be on a Thanksgiving kick a month early because this recipe I have made before, for Thanksgiving last year. The reason I decided to make it again was because it's really yummy. And Daniel hasn't eaten the past two things I've made, so I felt I owed it to the poor guy to make something he would enjoy. And it gave me a reason to by myself a new toy, a shiny new blender!



Hot Spinach and Artichoke Dip
Cosmopolitan November 2009

1 8 oz package cream cheese, at room temperature
1 9 oz package artichoke heart (no marinated)

1 cup steamed spinach, well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 garlic cloves
6 large fresh basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup Mozzarella cheese


1. Preheat oven to 375. Grease a 2-qrt. backing dish2. In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt and pepper. I used the Parmigiano-Reggiano cheese that I had left over from making the pumpkin soup. Also I found that I needed to use a spatula a few times to make sure all the ingredients were mixing properly.
3. Spoon into the baking dish. Top with the Mozzarella. Bake until bubbling and the top is golden brown, 25-30 minutes. I used fresh Mozzarella that I'd cut into circles, tasted good, but not practical for dipping. I would definitely stick to shredded in the future.
4. Serve with crackers, tortilla chips, or toasted rustic bread.
Doesn't that just look good! And how about my new blender? Well so Daniel and I both like spinach and artichoke dip. So the dip is gone. And it tasted so good. This is something I would recommend wholeheartedly to anyone looking for a nice party dip. I would recommend doubling the recipe. I did that last year for Thanksgiving. It is supposed to serve four, but I mean Daniel and I ate it for dinner and we demolished it, so take that into consideration.