#23 dinner

it’s been awhile since i’ve blogged about my cooking adventures.  both of these recipes are totally blog worthy. my edits in pink.

CHICKEN ENCHILADAS (source: what’s cooking in the orange kitchen)

verdict: SO TABLE POUNDING GOOD!

IMG_0499

Filling:
1-2 tbsp vegetable oil
1 pound lean ground meat (beef, turkey or chicken will all work) 2 chicken breasts, shredded ( i boiled them in chicken stock & seasoned it with salt & pepper)
1 medium red onion chopped
1 bell pepper finely chopped(I used red but any color will work), reserve half for sauce 1 small can of green chiles
1 clove of garlic, pressed
1/2 cup sour cream
1 cup shredded cheese (I used a reduced fat generic target 4 mexican cheese blend & pepperjack)

Sauce:
1 tbsp vegetable oil
half of the reserved bell pepper
1 can (15 ounces) tomato sauce
2/3 cup water (used a little less)
1 tbsp chili powder
1 tbsp dry parsley
1/2 tsp garlic powder
1/4 tsp cumin, dash of cayenne pepper (to taste & add heat)

salt and pepper to taste

For assembly:
8-10 8 inch tortillas ( I used flour)
1/2-1 cup shredded cheese

Preheat over to 350 degrees.

In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat  and green chiles to the pan and brown and mix together. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese.

In a small sauce pan heat the vegetable oil and cook the bell pepper until tender. Then add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes. Then pour into a pie plate.

Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in a greased baking dish. Repeat until you’ve used all of the filling.

Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly. i prepared it, waited for it to cool & popped it in the fridge to be made the next day, it was heaven.

STRAWBERRY SOUR CREAM BREAD (source: closet cooking)

verdict:  so delish that i made it again tonight as muffins with crumb topping! awesome way to use left over super ripe strawberries.

IMG_0497

Ingredients:
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
1/2 cup toasted pecans walnuts (coarsely chopped)
2 cups strawberries (fresh or frozen)

Directions:
1. Cream the butter and sugar in a bowl.
2. Beat in the eggs one at a time.
3. Beat in the vanilla.
4. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
5. Mix 1/3 of the dry ingredients into the wet.
6. Mix 1/2 of the sour cream into the wet ingredients.
7. Mix 1/3 of the dry ingredients into the wet.
8. Mix the remaining sour cream into the wet ingredients.
9. Mix the remaining dry ingredients into the wet.
10. Mix in the strawberries.
11. Pour the batter into a greased 9×5 inch loaf pan.
12. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

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