Chicken Enchilada Pasta

I love the satisfaction of taking the time to cook a meal (even if I get a little impatient). Especially when the meal turns out delicious!

Chicken Enchilada Pasta Recipe (From Chef in Training):

Ingredients:

• 2-3 chicken breasts cooked and shredded (Whenever I need shredded or cubed chicken I boil it. Season with salt and pepper on both sides. Place in a large frying pan. Cover with water and boil until cooked through. This keeps the chicken nice and tender and juicy.)
• 2 Tbsp. olive oil
• 2 garlic cloves minced 
• 1 medium onion diced
• 1 medium red pepper diced
• 1 (4 oz) can diced green chilies
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin (Apparently we don’t have any cumin at my house… I thought we did! I substituted some ancho chile powder I found in the pantry. It smelled like taco seasoning, so I thought it would be appropriate.)
• 2 (10 oz.) cans green chili enchilada sauce
• 2/3 cup red enchilada sauce
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• penne pasta

Directions:

1. Cook chicken, drain, and shred (you could use a rotisserie chicken to make it even easier). Meanwhile boil pasta according to package and chop the veggies.

1. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Next, add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. After you let it simmer, add cheese and stir until the cheese is melted and heated through. Next, add in the sour cream… **DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
2. Drain pasta & return to pot. Pour sauce over pasta and mix well.

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Happy Memorial Day!

Today was filled with planting and cooking!

I started an herb garden – basil, oregano and parsley. But I wanted more! So, I bought some seeds since they are 98 cents a pack and will be starting a bigger herb garden from “scratch.” Hopefully (finger’s crossed), in a few weeks, my thyme, more basil, chives and mint will be popping up. Once the plants are ready to leave the seedling pots, I’m having Bob build me a big wooden planter. This way I can keep the herbs on our sun porch for easy access.

Before all the planting, I made crepes for breakfast. This time, I whipped up a chocolate pudding filling. I found the recipe on Pinterest and it’s super easy. Take a box of pudding, I chose chocolate, mix it with half the milk the directions call for and them mix in a container of cool whip. It was light and fluffy and delicious. Since there was leftovers, we pulled it back out for dinner to eat with our fruit.

For dinner –  chicken salad, veggies, berries and of course… wine. Enjoyed on my mom’s new patio furniture! (At least for a bit before it started raining).

This chicken salad recipe, in my mind, is the perfect recipe. It has fruit, nuts and a little veggies. I never thought I’d find a chicken salad that I like more or just as much as the one Miss Amy made when I lived at the Tri Delta house at Butler. Chicken salad days meant everyone was eating lunch or dinner at Tri Delta… it was that GOOD.

This recipe is definitely just as good.

Recipe (From The Yummy Life):

Ingredients

• 4 cups chopped, cooked chicken or turkey breast
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans
• 1/2 cup diced celery
• 1/2 cup low-fat Greek yogurt
• 1/4 cup light mayonnaise
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)

Directions

In large bowl, stir together all ingredients until well combined.

Rhubarb Scones

I still had some fresh rhubarb from my Grandma, and I didn’t want it to get bad before I used it. So, I decided to try making Rhubarb Scones for breakfast.

Recipe (From Kitchen Confidante):

Ingredients:

2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped rhubarb
1/2 cup lowfat buttermilk
2 eggs
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 400 degrees.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, cut the butter into the flour, until you have course crumbs. This can also be done with two knives or a food processor. Stir in the rhubarb.

Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture ad stir until just moist.

On a lightly floured surface, turn the sticky dough (IT WILL BE VERY STICKY) out and knead lightly. On a baking sheet lined with parchment or silicone mat, pat the dough onto a 9 inch circle. Score into 12 wedges. Combine sugar an cinnamon and sprinkle the dough. Bake for 20 minutes, or until golden. Serve warm.

Tortellini Soup and Rhubarb Cake

Tonight’s dinner was light, simple and delicious. Plus, we had a yummy and summery dessert!

Tortellini Soup Recipe

Ingredients:

1 tablespoons olive oil

1/2 cup chopped onion

2 gloves minced garlic

1/2 teaspoon dried oregeno

1 – 15oz. can diced tomatoes, with juices

4 cups veggie or chicken broth

Tortellini (frozen or fresh)

3 cups fresh baby spinach, loosely packed

Salt and peppar

Grated Parmesan, for serving

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes.

2. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.

3. Mix in the oregano and diced tomatoes.

4. Add the broth to the pot.

5. Bring the mixture to a boil.

6. Add the tortellini to the pot and cook according to the package directions.

7. One minute before the tortellini is fully cooked, stir in the spinach.

8. Remove from heat.

9. Season with salt and pepper. Serve warm with grated

Rhubarb Cake Recipe (Courtesy of my Grandma Hangartner)

Ingredients:

1 1/2 cup sugar

3 cups chopped rhubarb

1 box white or yellow cake mix

1 cup whipping cream

1 package strawberry jello

Cool Whip for topping

Directions:

1. Pour sugar over the chopped rhubarb and set aside.

2. Prepare cake mix as directed and pour into a greased 9 x 13 pan, but do not cook.

3. Pour whipping cream and jello into rhubarb and stir.

4. Spoon the rhubarb mixture over the cake batter.

5. Bake 1 hour at 350 degrees.

6. Let cook for at least 20 minutes and serve with Cool Whip.

*The rhubarb mixture starts on top, but mine sunk to the bottom. I don’t know if that was suppose to happen, but it looked and tasted delicious!

Tater Tot Casserole with a Twist

Here is an easy and delicious week night meal. It takes only about 10 minutes to prep and 45 minute to bake. It’s your average tater tot casserole with a taco twist…

Ingredients:

1 bag frozen tater tots

1 lbs ground beef (I used ground venison)

2 cans French style green beans

1 family size can cream of mushroom soup

1 package taco seasoning

Directions:

1. Brown hamburger, drain and add water and seasoning according to taco seasoning instructions.

2. Spread hamburger on the bottom of 9 x 13 inch pan. Layer beans on top. Next layer is the soup. And on top place the tater tots.

3. Bake in 375 degree oven for about 45 minutes, or until tater tots are browned and crispy.

 

 

 

 

 

 

 

 

 

 

OUTFIT OF THE DAY

 

Mother’s Day Breakfast – Strawberry Rhubarb Baked French Toast

Thanks to my Grandma, we have a fresh stock of rhubarb and I put it to good use this morning to celebrate Mother’s Day.

Strawberry Rhubarb French Toast Recipe (From Two Peas & Their Pod)

Ingredients:

1 loaf French Bread
6 large eggs
2 1/2 cups milk
3/4 cups granulated sugar
1 teaspoon orange zest
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup sliced strawberries
1 cup sliced rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces

Directions:

1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs and milk. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add sugar mixture to the eggs and milk. Add in vanilla extract and cinnamon. Stir until combined. Pour evenly over bread. Combine strawberries and rhubarb together in a medium bowl. Pour evenly over French toast. Take a spoon and poke the strawberries and rhubarb down into the bread. Cover the pan with saran wrap and store in the refrigerator for several hours or overnight.

One of my favorite flavor combinations is strawberry and rhubarb!

3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FRIDAY’S OUTFIT

I know it’s a little late, but here is Friday’s outfit.

Grilled Tuna Sandwich & Chicken Casserole with Broccoli

Tuesday’s dinner – one can of tuna, some shredded carrots, a little mayo and a little Grey Poupon. Grilled up on the George Foreman and it’s a basic tuna panini.

 

 

 

 

 

 

 

 

 

 

 

Tuesday’s Outfit

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wednesday’s Dinner

Tonight’s dinner was semi-homemade. A couple nights ago, I wanted strawberry shortcake so I bought a box of Jiffy Baking Mix (because I couldn’t find the Bisquick). On the back was a recipe for a chicken casserole with broccoli and I decided it sounded tasty.

Ingredients:

1 cup Jiffy Baking Mix

1 1/2 cups pre-cook chopped chicken or 2 cans chunk chicken, drained

3 eggs

1 cup milk

1 1/2 cups shredded cheddar cheese

10 oz frozen chopped broccoli

seasoned salt

pepper

Directions:

1. Preheat oven to 400 degrees; grease 2 quart casserole dish

2. Place chicken, broccoli and cheese in prepared casserole dish

3. Blend Baking Mix, milk, eggs, salt and pepper in a separate mixing bowl until blended

4. Pour into dish over chicken, broccoli and cheese

5. Bake for 35 – 40 minutes or until knife inserted in center comes out cleans. Let cool 5 minutes before serving.

notice the gooey cheese in the middle

 

 

 

 

 

 

 

 

 

 

 

 

Today’s Outfit