Life as an Enchilada

I sit here starring at the clock, knowing that I need to make a decision on dinner. I have chicken and hamburger in the fridge; what else do I have? Cheese, tomatoes, onions, three day old left-overs, fresh cilantro... hmmm how about enchiladas? I have half an advocado, all the spices, and tortillas -

Houston we are a go!

CHICKEN ENCHILADAS SUIZAS RECIPE

Suiza refers to the creamy sauce that bathes the enchiladas.

PREP TIME: 10 Minutes COOK TIME: 40 Minutes READY IN: 50 Minutes SERVINGS: 8
NOTE: You can do this much a day ahead and store in the fridge.

INGREDIENTS:
• 6 boneless, skinless chicken breast halves
• 1 tablespoon butter
• cup chopped onion
• 1 green bell pepper, seeded and chopped
• 8 oz. grated cheddar cheese
• 1 4-oz. can diced green chiles
• 1 cup purchased green chile salsa
• 1/2 cup chopped fresh cilantro
• 4 teaspoons ground cumin
• salt and black pepper
• 12 to 15 7-inch flour tortillas
• 10 oz. Monterey Jack cheese, grated
• 1 cup whipping cream
• 1/2 cup chicken broth

GARNISH:
chopped avocado, chopped tomato, or chopped fresh cilantro.

DIRECTIONS:
1. Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
2. Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along the edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.
3. Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Chicken Tortilla Soup

Oh this was yummmy!
I have a sick kiddo, who needed some chicken soup for his cold. I didn't have the correct ingredients for a traditional chicken noodle soup, but had everything for chicken tortilla. I started mine early in the morning rather than marinating overnight.

CHICKEN TORTILLA SOUP

A little spice and it’s all nice

Marinate Time: 8 - 24 Hours
Prep Time: 20 Minutes
Cook Time: 1 hour
Ready In: Next Day
Servings: 8-10

INGREDIENTS:

• 3 large skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 tablespoons ground cumin
• 1 medium white onion
• 3 tablespoons diced green chilies
• 2 teaspoon chili powder
• 2 tablespoons butter
• 4 (14.5 ounce) cans chicken broth
• 2 cups frozen corn kernels
• 12 oz can Black Beans, drained
• Juice from ½ a lime
• 4 tablespoons chunky salsa
• 3 tablespoons salsa verde
• 1 pound corn tortilla chips
• 1 cup shredded Monterey Jack cheese
• Avocado

INSTRUCTIONS:
1. Cut chicken into 1 inch cubes. Chop onion and mince garlic. In a large bowl marinate chicken, onion, green chilies and garlic in olive oil, one teaspoon of the chili powder and cumin over night.
2. In a large pot, melt butter, stir in remaining chili powder. Sauté the chicken mixture until onions are transparent.
3. Add chicken broth, corn, black beans, salsas, and lime juice. Bring to a boil and reduce heat. Simmer 45 minutes.
4. Halve, pit and slice avocado. Crumble tortilla chips in bowl bottom, spoon in soup and top with cheese, sour cream and avocado.

2010 Easter Dinner

Easter around my home is a quiet affair. Being a mixed family of Christian, Atheist and Wiccan, the holiday reflects our desire to spend time together rather than any significant religious event.

The evening before, I color eggs with whom ever wants to help. This years eggs are brilliant base colors, some have glitter and some have marbling. After repeated Easter hunts, the eggs will be turned into Deviled Eggs.

Tonight's menu features a slow cooked ham, carrots, and au gratin potatoes. with the pièce de résistance being an angel-lush cake.

Easter Ham

Ingredients
Spiral cut ham (approx. 7 pounds) uncooked
20 oz can crushed pineapple, un-drained
1 1/3 cup Un-Packed brown sugar
1/4 cup stone ground mustard

Directions
1. Line crockpot with either a crockpot liner or foil
2. Place ham into crockpot to check for fit, trimming where needed. Remove ham from crockpot before continuing
3. Spread 1 cup un-packed brown sugar on bottom of crockpot
4. Mix Pineapple, remaining brown sugar, and mustard
5. Place ham in crockpot and cover with pineapple mixture
6. Cook on either Low for 10-12 hours or High for 5-6 hours

Au Gratin Potatoes

Ingredients

8 russet potatoes, sliced into 1/4 inch slices
1 or 2 onions, minced
1 TBS Minced Garlic
1/4 cup white wine
Season salt and pepper to taste
1/4 cup and 2 tablespoons butter
1/4 cup and 2 tablespoons all-purpose flour
1 teaspoon salt
4 cups milk
3 cups shredded Cheddar cheese
Breadcrumbs or crushed Potato Chips
Cooking Spray

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a casserole dish with cooking spray.
2. Slice potatoes and place in a bowl to set aside, season with salt and pepper to taste.
3. Mince onion, melt 2 tablespoons butter over medium heat in a saute pan, add onion and garlic and saute for two minutes, constantly stirring. Add wine to de-glaze the pan, simmer until reduced by half. Toss with potato slices
4.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
5. Add approximately 1/4 of the potato mixture to casserole dish, pour 1/4 cheese sauce over the potatoes; alternating potatoes and sauce, end with sauce. Cover the dish with aluminum foil.
6.Bake 1 hour 15 minutes in the preheated oven. Remove foil and add breadcrumbs or crumbled chips. Bake uncovered an additional 15 minutes.

Angel-Lush

Ingredients
20 oz can crushed pineapple, un-drained
1 (3.4 oz) pkg vanilla pudding mix
1 cup thawed whipped topping
1 angel food cake - cut into three layers
mixed fresh berries

Directions
1. Mix pineapple, dry pudding mix and whipped topping in a bowl
2. Stack cake layers on a plate, spreading pudding mixture between layers and on top of cake
3. Refrigerate at least one hour, garnish with berries

Happy Easter all,

Autumn