Enchilada Lasagna

E,

It's enchiladas! It's lasagna! It's delicious! You really can't go wrong with this recipe.

(Is it just me or is this picture a bit fuzzy? Oh well, I will fix it later!)

Ingredients:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Directions:

1. Preheat oven to 425. Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
2. In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

3. Prepare the dish you will assemble the lasagna in. 

4. To assemble: Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese. 

5. Cook 25 minutes! ;)

Roasted Red Pepper and Goat Cheese Alfredo

Erin,

This recipe is amazing. And also, easier than I expected. The roasted red pepper and goat cheese come together to make an incredible alfredo sauce to serve over pasta. It almost reminds me of vodka pasta, it's creamy and delicious! I served the sauce over linguine but next time, I might try ravioli. It's so versatile, I think it'll go great on almost anything ;)

Ingredients:

2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

Directions:

1. Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
2. In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
3. Uncover peppers, peel off skin and remove stem and seeds. (The skin will literally fall off as will the stem, and the seeds are easy to get rid of)
4. Chop into large pieces and place into sauce along with parmesan cheese.
5. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender.
6. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

Easy Green Chili Enchiladas

E,

I've been obsessed with the Pioneer Woman lately! I found this recipe for green chili enchiladas and I couldn't believe how easy they were to make. Like, seriously easy. And they were so fantastic! Sam was raving about them all night. I will definitely be making these again. (Photo courtesy of the pioneer woman :))

Ingredients:

1 whole Onion, Diced
2 Tablespoons Butter
1 can (15 Ounce) Green Enchilada Sauce
2 cans (4 Ounce) Chopped Green Chilies
12 whole Corn Tortillas
2 cups Freshly Grated Cheddar (or Any Cheese You'd Like)
Sour Cream
Salsa
Pico De Gallo (optional)
Guacamole (optional)

Directions:

1. In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
2. In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.
3. In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
4. To serve, stack three cheesy tortillas (I only stacked 2) on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.

Queso Smothered Chicken

Erin,

I'm not going to lie to you.. this recipe is not very healthy. But, it's delicious. There is nothing not to like about this recipe. I will make it over and over and over again! Just look at how yummy it looks! (Picture courtesy of plainchicken.com)

Ingredients:

1 bottle Lawry's Baja Chipotle 30 minute marinade (or Mesquite)
4 boneless chicken breasts, pounded to an even thickness
1 Tbsp olive oil
1 cup orzo
2 cups chicken broth
2 Tbsp tomato paste
2 tsp chili powder
8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Directions:

1. Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the orzo.

2. Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned.  Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.

3. Combine Ro-tel and Velveeta in a medium bowl.  Heat on HIGH in the microwave in 30 second intervals until cheese is melted.

4. To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.

Cocktail Meatballs

Another gem from my Oscar party. These little cocktail meatballs were super tasty and easy to put together. They cook in the crock pot for about an hour and then I served them right out of the crock pot (on warm) with toothpicks.

Ingredients:
1 lb lean ground beef
1 egg
2 tablespoons water
1/2 cup of breadcrumbs
3 tablespoons minced onion
1 (8oz) can jellied cranberry sauce
1 tablespoon brown sugar
3/4 cup of chili sauce
1 1/2 teaspoons lemon juice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

3. Bake in preheated oven for 20 to 25 minutes, turning once.

4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

"Funeral" Sandwiches

E,
Sorry I haven't posted in so long! I made these "funeral" sandwiches for an Oscar watch party that we had a few weeks back and they were delicious! I found the recipe floating around Pinterest and I just couldn't resist. They are pretty simple to make but oh my, they are delicious. They practically melt in your mouth! Next time you have a get together, make this dish! :)

Ingredients:

1 package of King's Hawaiian Rolls
1/2-1 lb. good ham deli meat
Swiss cheese, thinly sliced
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder

Directions:
1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.
2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.
3. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered, or until cheese is melted and bun tops are a bit golden.

Mango Margaritas ;)

Erin,

When S and I were in Puerto Rico last week, my days consisted on lying on the beach, reading and drinking mango margaritas. When we arrived back in DC, I wasn't ready to let go of the margaritas. After searching the internet for recipe, I came across a recipe that was super easy and super yummy. These margaritas are so so good even mom will like them :) Yields 8

Ingredients:

2 whole Limes
2 jars (20 Ounce) Mango Chunks, Drained. (You can find these in the produce aisle, right there with chopped fresh fruit)
1-1/2 cup Tequila
1-1/2 cup Triple Sec
1/4 cup Sugar

Directions:

1. Throw the mango chunks into a blender. Pour in the tequila, triple sec, and sugar. Squeeze in the juice of the limes, then top off the whole thing with ice. Blend it until it's totally smooth. Give it a taste, then add more of what you think it needs (alcohol, sugar, lime, etc.) Enjoy!

The Pioneer Woman's Spinach Salad

Erin,

This spinach salad rocks. It has bacon, eggs, onions, and mushrooms. I know you are not a huge fan of mushrooms or onions but it really makes the salad. Just give it a try, you will thank me later.



Ingredients:
3 hard boiled eggs, sliced
7 slices Thick Cut Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 ounces (1 package) Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt

Directions:
1. Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside.
2. Add 2 additional tablespoons of bacon grease to a separate skillet over medium heat.
3. Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced(About 15 minutes). Remove to a plate and set aside.
4. Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

To make the dressing:
1. Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and crumbled bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.

Cinnamon-Sugar Muffins

Erin,

You have probably seen this recipe for cinnamon-sugar muffins floating around Pinterest lately. I decided to try them out this afternoon for a mid-afternoon snack and they were awesome. You probably have all the ingredients on hand already so if you are looking for a quick and easy snack to make, this is it. (Sorry for the poor quality picture!)



Ingredients:

5 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Melted butter and cinnamon-sugar (I used 1 stick of butter and a combination of 1/2 cup of sugar and 1 teaspoon cinnamon)

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened.
2. Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

Spinach Quiche

Erin,

I love quiche. I am obsessed with quiche. And until recently, I never realized how easy it is to make. I made this spinach quiche for a brunch party we had for S's birthday and it was fantastic. So good. Like,  I could eat it everyday for the rest of my life.  Quiche is such a versatile meal, it's great for breakfast, lunch, or dinner. Try this recipe and I promise you won't regret it ;)

  

Ingredients:

 3 cups fresh spinach

1 small white onion
1/2 tablespoon vegetable oil
4 eggs
1 1/2 cups  milk
1 cup sharp cheddar cheese
1 package veggie dip
9 inch pie crust (I used pre-made)

Directions:

1. Preheat oven  to 350 degrees F.
2. In a medium skillet, heat oil on medium heat and saute onion until transluscent. Then add spinach and saute until spinach is wilted. Remove from heat.
3. In a mixing bowl, whisk eggs together and then stir in milk, veggie dip, cheese, and add spinach mixture. Mix until evenly distributed. Then pour into prepared pie crust.
4. Bake for 50-60 minutes, until an inserted toothpick comes clean. Remove from oven and let set for 20 minutes before serving :)