Ingredients:
1.5 lbs. ground beef
1/2 white onion
1 16 oz. can refried beans
1 16 oz. can enchilada sauce
12 white corn tortillas
8 oz. cheddar cheese
8 oz. mozzarella cheese
Assembly Directions:
Dip tortillas in sauce. Layer in 9 x 13 pan. Spread with half of the beans. Layer 1/2 of the meat and cheese. Repeat.
Bake at 350 for 20-30 min. or until bubbly
Tuesday, January 31, 2012
Sunday, January 29, 2012
Sausage and Chicken Gumbo
Ingredients:
Roux Mix (I use Tony Chachere's Creole Instant Roux Mix)
Tony Chachere's Original Creole Seasoning
1 tbs chopped garlic
1 chicken
8 cups stock
1 1/2 lbs. sausage (I use Kountry Boy smoked pork and beef w/garlic)
4 cups onion
2 cups celery
2 cups green pepper
Season and brown chicken in oil over medium heat, add sausage to pot and saute w/chicken. Remove both from pot.
Make roux. Add onions, celery, green pepper. Add garlic and stir continuously. After veggies reach desired tenderness, return chicken and sausage to pot and cook w/veggies, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat and simmer and cook for an hour. Season to taste with Tony Chachere's seasoning.
DINNER DIVAS:
Thaw and heat.
Serve over rice and with a side of french bread. If you want, you can garnish with green onions.
Roux Mix (I use Tony Chachere's Creole Instant Roux Mix)
Tony Chachere's Original Creole Seasoning
1 tbs chopped garlic
1 chicken
8 cups stock
1 1/2 lbs. sausage (I use Kountry Boy smoked pork and beef w/garlic)
4 cups onion
2 cups celery
2 cups green pepper
Season and brown chicken in oil over medium heat, add sausage to pot and saute w/chicken. Remove both from pot.
Make roux. Add onions, celery, green pepper. Add garlic and stir continuously. After veggies reach desired tenderness, return chicken and sausage to pot and cook w/veggies, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat and simmer and cook for an hour. Season to taste with Tony Chachere's seasoning.
DINNER DIVAS:
Thaw and heat.
Serve over rice and with a side of french bread. If you want, you can garnish with green onions.
Tuesday, January 24, 2012
Baked Chicken Chimichangas
2 1/4 c cooked chicken, shredded
3/4 c queso fresco or Monterey jack cheese, shredded
3 T chopped green onions
1 t oregano
1/4 t cumin
1 clove garlic, or minced (or 1 t prepared chopped garlic)
3 T diced green chiles
1 1/2 c refried beans
6 T salsa verde
6 8" tortillas
Preheat oven to 375 degrees. Prepare a sheet by lining with foil or parchment paper. If using foil, spray the foil with nonstick cooking spray.
In a large bowl combine the cooked chicken, cheese, green onions, oregano, cumin, garlic and green chiles.
Before assembling chimichangas warm the tortillas in the oven, microwave or heated skillet so they are pliable for folding and rolling.
To assemble, place a tortilla on a sheet of of deli paper or waxed paper. Spread 1/4 c refried beans down the center of the tortilla, stopping about 1/2" from edge. Top with 1/2 c chicken mixture and 1 T salsa verde. Fold in the short sides of the tortilla, then roll up the tortilla to close.
Place chimichangas on prepared baking sheet and bake for 12-15 minutes, or until lightly browned. Serve with additional salad verde.
DINNER DIVAS:
Remove and thaw in fridge for 48 hours.
Preheat to 375.
Line a cookie sheet with foil and coat foil with nonstick cooking spray. Unwrap chimichangas and bake on sheet for 15-20 minutes or until lightly browned and heated through.
Saturday, January 21, 2012
Chicken in a Pot
5 - boneless, skinless chicken breasts
1 - pkg italian dressing mix
6 oz - cream cheese, softened
1 - can of cream of mushroom
1 - can of mushroom stems and pieces, drained
1 - box of angel hair pasta
Place chicken in a crockpot. Sprinkle dressing packet on chicken breasts in crockpot. Do not add water. Cook on low 6-8 hours. Stir in rest of ingredients. Turn crockpot to high and heat through. This should take 30 minutes.
Dinner Divas
Thaw completely. Prepare pasta according to package directions. Heat chicken mixture in microwave until hot - about 10 minutes on 50% power. Serve over hot pasta.
1 - pkg italian dressing mix
6 oz - cream cheese, softened
1 - can of cream of mushroom
1 - can of mushroom stems and pieces, drained
1 - box of angel hair pasta
Place chicken in a crockpot. Sprinkle dressing packet on chicken breasts in crockpot. Do not add water. Cook on low 6-8 hours. Stir in rest of ingredients. Turn crockpot to high and heat through. This should take 30 minutes.
Dinner Divas
Thaw completely. Prepare pasta according to package directions. Heat chicken mixture in microwave until hot - about 10 minutes on 50% power. Serve over hot pasta.
Friday, January 13, 2012
Paula Deen Shrimp & Wild Rice Casserole
Ingrediants:
2 lbs. medium shrimp (peeled and deveined)
1 large bell pepper, diced
1 large yellow onion, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 cans cream of muchroom soup
2 cups grated cheddar cheese
1 box of wild rice, cooked
Directions:
In a large skillet, saute olive oil, butter, garlic, bell pepper and onion until onion is translucent. Add shrimp. When shrimp are done and add mushroom soup and 2/3 of the grated cheese until cheese is melted. Add cooked rice and pour entire mixture into 9x13 greased casserole . Top with remaining cheese and bake at 350 degrees for 30-45 minutes.
2 lbs. medium shrimp (peeled and deveined)
1 large bell pepper, diced
1 large yellow onion, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 cans cream of muchroom soup
2 cups grated cheddar cheese
1 box of wild rice, cooked
Directions:
In a large skillet, saute olive oil, butter, garlic, bell pepper and onion until onion is translucent. Add shrimp. When shrimp are done and add mushroom soup and 2/3 of the grated cheese until cheese is melted. Add cooked rice and pour entire mixture into 9x13 greased casserole . Top with remaining cheese and bake at 350 degrees for 30-45 minutes.
Monday, January 2, 2012
Dressed-Up Meatballs
Hi friends, I hate to make a repeat, but I'm going to redo my meal from August, so check August's posts for details on the recipe and how to cook it. Jennifer...hope you enjoy! :)
Turkey Empanadas
serves 6
2 cups cooked yellow (saffron) rice
6 oz or 1 cup cooked turkey, cut into 1/2" squares (can use deli turkey)
1 cup shredded Monterey Jack cheese
2 tsp fajita seasoning
1/2 cup chopped black olives (optional)
2 refrigerated pie crusts
Preheat oven oven to 400 F. Lay a sheet of parchment paper or foil on a cookie sheet.
In a large bowl combine the cooked rice, turkey, cheese, black olives and fajita seasoning.
Unroll pie crusts. Spread 1/2 of filling on each pie crust, putting filling on the bottom half of the round. Fold the top of the pie crust over and seal the edges well, forming a half-moon shape. Cut slits in each empanada to allow steam to escape.
Bake for 25-35 minutes or until golden brown. Serve with salsa, guacamole and/or sour cream.
TO BAKE FROM FROZEN:
FYI... I split the filling up into two separate baggies so that you could make it two different times if you want, only thawing one bag of filling and one pie crust at a time. Half of the recipe feeds my family of four that includes two kiddos. I also put the olives in a separate baggie. You will need to mix them into your thawed filling prior to baking if you want them in your empanada. (Jason hates black olives and I figured he might not be the only one out there!)
Remove from freezer and place in refrigerator 48 hours to thaw.
Then follow above baking directions.
Chicken Spaghetti
I know this will not be as good as Kim Reed's chicken spaghetti but hope you will enjoy:)
Ingredients:
8 oz. uncooked spaghetti
1 medium onion
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter or margarine
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken
2 cups shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Directions:
1.Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
2.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
Ingredients:
8 oz. uncooked spaghetti
1 medium onion
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter or margarine
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken
2 cups shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Directions:
1.Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
2.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
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