Creamy Chicken Enchiladas

This is one I got from Mom's recipe folder when I left for college.  Nate and I love it and have it regularly.  Super easy and delicious.

8 tortillas
1/2 c chopped onion
1 C cheese
1/4 tsp pepper
2 T butter
8 oz sour cream
1 can diced green chili pepper
4 cloves minced garlic
1 t ground coriander ( I substitute cumin)
2 c cooked chopped chicken ( I use 2 cans of chicken)
3 T flour
2 c chicken broth

Warm tortillas. For sauce cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour into sour cream and add to onion mixture. Stir in broth and chili peppers all at once. Cook until thickened. Remove from heat and stir in cheese.

For filling: stir 1/2 cup of sauce into chicken (I wind up using about 1 cup of the sauce). Place about 1/4 cup filling atop each tortilla and roll up. Arrange rolls seam side down, in lightly greased 9x13 pan. Top with remaining sauce.

Bake at 350 for 35 min.  Sprinkle with cheese after removing from oven.

Serve with delicious guacamole, salsa, sour cream, etc.

Corned Beef and Cabbage

This slow-cooker corned beef recipe is awesome!  I only cook it on St. Patty's day (is corned beef even available at other times of the year?), but this year we enjoyed it so much I bought another one and we made it again the next week.

From Southern Living Slow-Cooker cookbook

4 ish lb cured corned beef brisket with spice packet
1 large onion, sliced
8 large carrots, halved lengthwise and cut into 2-inch pieces
2 bay leaves
3 garlic cloves, sliced
14oz beef broth
2 T brown sugar
1 1/2 T mustard
1t carawayseeds
1 small cabbage, cut into 8 wedges

(I omit the bay leaves and caraway seeds because I never have them, and substitue chicken broth for the same reason.  It still turns out really delicious.)

Place onion and carrot in a 6 quart slow-cooker; place brisket on top of veggies. Sprinkle bay leaves and garlic over brisket.
Combine spice packet, beef broth, sugar, mustard and caraway seeds; pour over brisket.
Cover and cook on HIGH 1 hr. Reduce heat to LOW, and cook 8 hrs. Add cabbage, and cook on LOW 1 1/2 hours or until cabbage is tender. Remove and discard bay leaves and onion (I never do this.  We just eat the onions with the rest of it.)
Cut brisket across grain into slices; serve with cabbage and carrots.  Makes 6-8 servings.

(I also never adjust the temp. because I'm usually putting it on and leaving for the morning.  It does just fine on LOW the whole time)  Total cook time: about 10 hrs

Panini

We have a new found love of Panini's. You can put what ever your heart desires on them. This is one that we like:

Tomato
Avocado
Lunch meat
Pesto
Dijon Mustard
Bread: sourdough, french, garlic herb...you get the idea.

Butter one side of the bread. On the other side spread pesto and mustard. Place butter side down griddle [we can invert our waffle iron and make it a panini iron]. Layer with tomato, avocado and lunch meat. Top with second bread slice, butter side up. Smush the sandwich as it toasts. Flip and repeat.

Brown Sugar-Glazed Carrots

This on comes from the Better Homes and Garden Cookbook

1 pound, peeled baby carrots or medium carrots, halved lengthwise and cut into 2 inch pieces
1 TBLS butter or margarine
1 TBLS packed brown sugar
Dash of salt
Dash of black pepper

In a medium saucepan cook carrots, covered, in a small amount of boiling water for 8-10 minutes or until crisp-tender. Drain and remove carrots from pan.
In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.

I want to try Herbed Glazed Carrots:

Prepare as above, excpet substitute 1 TBLS honey for the brown sugar and add 1 TBLs snipped fresh thyme or 1/2 tsp dried thyme, crushed, to the butter mixture.

Parmesan Potato Wedge

This is in the Better Homes and Garden Cookbook

6 medium potatoes
1/3 cup butter, melted
1 clove garlic minced
1/4 cup Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp pepper

Line a 15 x 10 x 1 inch baking pan with tin foil; set aside. Cut eash potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt and pepper. Add potato wedges and stir to thoroughly coat. Place wedges on the prepared baking pan. Bake uncovered in a 425 oven for about 30 min or until tender.

Parmesan Herb Chicken

2 cups grated Parmesan cheese
1/4 cup minced fresh parsley
2 TBLS dried oregano
2 tsp paprika
1 tsp salt
1 tsp pepper
12 bone in chicken breast halves
1 cup melted butter or margarine

In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. place in two greased 15-in x 10-in x 1-in baking pans. Bake, uncovered, at 350 for 40-45 minutes or until the juices run clear.
Yield: 12 servings

IHOP Pancakes

1 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 beaten egg
1 1/4 cup buttermilk
2 TBLS melted butter
1/4 cup sugar

Mix the flour, baking soda, baking powder and salt. Mix egg with the buttermilk and add to the four mixture, stirring only until smooth. Add melted butter and sugar. Fry on greased griddle.

I got the recipe here

I make my own buttermilk, I just google an easy recipe. 1 TBLS lemon juice for just under one cup milk.