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 Posted: Sun Mar 25, 2007 10:30 am
fawN, will you post your recipe for the green chili chicken enchiladas?
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Posted: Sun Mar 25, 2007 3:05 pm
jellysundae fawN, will you post your recipe for the green chili chicken enchiladas? Surely! Green Chili Chicken Enchiladas2 or 3 chicken breasts 10-12 corn tortillas 1lb shredded cheddar 1 can cream of.. soup (I like cream of broccoli!) Olive oil or Vegetable oil (about 1/3 cup?) Several T's diced green chili (can dice your own fresh roasted, but only avail in the fall in NM it seems, so the rest of the year I use frozen Bueno green chili, which might also only been avail in certain locales in the world)  Geeeez! I'm looking at their website where you can purchase this, but their shipping cost is $50!!! eek Boil the chicken breasts in a large pot of water for about.. 20 minutes? Defrost (or dice) the green chili. Cover the bottom of a small skillet with a few mm's of oil, enough to drown a corn tortilla in, but not too much to heat! I use a round skillet that's barely bigger than the ~6" corn tortillas because a big skillet would waste too much oil! Heat the oil on high until it sizzles when you start to dip a corn tortilla in, then lower heat to low. Dip each corn tortilla in the oil for a couple seconds and flip for a couple seconds, then remove (I use metal tongs) and lay on paper towels to drain the oil. I put 4 corn tortillas next to each other on a few paper towels, then cover with another paper towel and start a new layer, then press them all when I'm done to soak up more oil. More oil can be added if it gets too low while frying tortillas (and Jaz pointed out this would help to cool it because it sometimes gets SO hot it's splattering on me!) In medium-large mixing bowl, mix 1 can of condensed favorite cream of- soup, about 1/2 can to 3/4 can of water, and however much green chili to taste (I use several tablespoons, and it's never been too spicy!) Drain the chicken breasts when cooked and hand-shred them in the collander (sometimes under cold running water because they're hot!) I shred them pretty finely, but not obsessively so, and discard the fatty bits I come across instead of trimming them before/after. Set out a casserole dish or pyrex dish and decide how many corn tortillas will fit per layer, and how many layers you'll need. I use an oval casserole dish and do 2 tortillas per layer and usually 5 layers. Then I put about 1/5 of the chicken and spread it along the bottom, then drizzle some soup/chili mixture over it, then sprinkle a handful of shredded cheese, and lastly cover with 2 corn tortillas, then repeat for each layer, making sure to leave a little soup and a good amount of cheese to go on the top layer of tortillas. Then cover and stick in the oven at about 375 for 20-30 minutes or until cheese is melted. I know Jaz makes enchiladas that are very similar to mine, but since this Bueno Green Chili isn't available everywhere, maybe she has other tips on what she uses! Plus, her recipe here too would be excellent for balance, or finding a good combination!
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Posted: Mon Mar 26, 2007 5:59 pm
Gonna copy your recipe here otherwise we'll lose it in that gigantic thread! lol jurupamae Here is the recipe although I don't make the mango salsa (it's a little too weird for me) but I generally cook up some asparagus or broccoli or something for a side. I also don't grill it. I bake it at 350 for about 45 minutes or so. You can also use chicken breast if you aren't real fond of thighs. I love it. You can also play with the spices so it can be as spicy or as sweet as you like: Jerk Chicken Thighs with Mango Salsa Ingredients 3/4 tsp ground cinnamon 3/4 tsp ground allspice 1/2 tsp garlic salt 1/4 tsp dried thyme 1/4 tsp table salt 1/4 tsp black pepper 1/8 tsp cayenne pepper, or to taste 2 Tbsp fresh lime juice, divided 1 pound boneless, skinless chicken thigh(s), about 6 thighs 1 large mango(es), diced 2 small shallot(s), finely chopped 1 large jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands) 1 Tbsp cilantro, fresh, minced 1/8 tsp table salt, or to taste Instructions Preheat grill to medium heat. Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend. Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl. Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
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Posted: Mon Mar 26, 2007 6:28 pm
ooh i'm glad you copied that over here!
those enchiladas really do sound good!
and i could cut the recipe down easily aswell, i have chilis in my freezer now whee i grab them when i see them in the supermarket and hoard them domokun
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Posted: Mon Apr 16, 2007 10:14 am
amersemt Alrighty, by popular demand...the recipe for Tater Tot Hotdish/Casserole...
1lb Ground Beef
Canned veggie of choice (we use creamed corn+whole kernel corn, so two cans)
cream of whatever soup (I prefer chicken, but most people use mushroom)
1 pkg of Tater Tots
In a rectangular glass casserole dish (11 x 7 I think). Put the raw hamburger in the bottom and flatten it as much as possible usually about a half inch thick I'd say. Mix your veggies and the soup together and put that on top of the beef. Then place the tater tots on top of that so the flat ends are top and bottom and they are in rows. Extras can just be tossed on top. Then you just bake it for 1 1/2 hours at 325-350...the tots just get more crunchy at 350.
It is super easy to make and surprisingly tasty, and I personally think it tastes even beter reheated. Oh, yeah, 'hotdish' is definitely a Minnesota term. lol There's even a wiki article on it! http://en.wikipedia.org/wiki/Hotdish It even has a picture of Tater Tot Hotsdish! Although, I prefer my tots to be more lined up than the pictured one. razz amersemt Also, there are a mutitude of other recipes out there for tater tot hotdish, but this is our "family" recipe, so it's what I'm used to. There is also Tuna Noodle Hotdish, which might be more widely known. It's even easier to make!
1 can tuna (I prefer the albacore)
1 can cream of whatever soup (again, I prefer chicken)
1 box of noodles (any kind works, I like to use bow-tie, shells, or macaroni)
1 veggie (we use canned peas)
All you do is boil your noodles and when they are done, everything gets mixed together in a casserole dish. Yummy! My mom also adds shredded cheese to her recipe, but I prefer it without.
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Posted: Thu Oct 11, 2007 1:45 pm
Hi, I thought i'd post a recipe i've tried recently thats really good!
Mini pumpkin muffins! biggrin
* 3 cups all-purpose flour
* 4 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
Directions:
COMBINE all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.
RECIPE TO ATTACH:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.
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Posted: Sat Oct 20, 2007 6:15 am
I made this last week and it was a real winner in my household - it was a Giada recipe!
Italian Baked Chicken and Pastina
1 cup pastina pasta (or any small pasta - I used little shells)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice (I actually used a can of rotel)
1 cup shredded mozzarella (fresh is best!)
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
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Posted: Mon Jan 07, 2008 3:45 pm
magikjaz Recipe #1 Pork Chops w/ optional gravy (This is kevin's favorite...besides sloppy joes and tater tots lol) I buy the thin cut pork chops. Take flour and season (i put in cayenne, salt and pepper...last night i put in a taco seasoning package) dredge (cover) chops in flour, put on plate and put in fridge for at least an hour. To cook, put enough oil in frying pan to cover bottom about 1/8 inch thick (i use veg oil) and heat. take chops out of fridge and dredge in flour again, making sure to shake off excess flour, then fry in hot oil in pan 1 1/2 minutes per side (remember these are thin cut chops) Put on papertowels to absorb some of the oil. When done frying all the chops pour out most of the oil, leaving only about 2 tablespoons, (trying to leave most of the drippings in the pan) then pour remaining flour in the pan and cook for about a minute in the oil. Take a HUGE cup of warm water (i use a 32 oz cup) and using a wisk, begin pouring into pan and wisking to make sure there are no lumps. Pour water in until it's the consistancy you want but remember it will get thicker as it cools, so make sure you make it slightly thinner than you want. Cook on stovetop on medium/low wisking constantly for about 5 minutes. Taste. Add salt if needed. If it tastes slightly flour-y cook for another 3 mintues. I usually make cajun sides dirty rice or New Orleans style rice (lipton sides) to go with, then i serve with gravy over the rice. The chops don't need the gravy usually, but sometimes i serve it over anyways. I'm trying this tonight for dinner!! biggrin I'm not sure yet whether or not I'll try the gravy. We'll see! I may do without this first time so I'll be more likely to try it again since it won't take as long or be too hard! I also made Hot and Sour Soup last week, and it turned out pretty much like my mom makes! Except I had too many tiger lily buds and I could have used half the package. I found all the ingredients (black mushrooms, black fungus, bamboo shoots, and tiger lily buds) all in the same aisle (Hong Kong) of our world market grocery store. And cutting and destemming the mushrooms was the hardest part because I think I didn't let them soak long enough because they kept floating to the top!
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Posted: Fri Jan 18, 2008 2:46 pm
I totally forgot about that recipe!!!!
I need to get kevin to get me some chops this weekend to make it
how did it turn out?
and I have another recipe for enchilada casserole
1lb ground beef
1/2 onion
1tbsp minced garlic
cumin, chili ancho, salt and pepper to taste.
Brown up the beef with the onion, garlic and other spices. Once done add enchilada sauce packet and water (according to envelope) and simmer about 5 minutes. Then add a can of refried beans and simmer another 5 minutes.
Then take a package of corn tortillas and cut into quarters and line a baking pan with a layer (kinda like making a lasagna) then spoon the meat/bean sauce on top and sprinkle some colby jack cheese. repeat. (i made 3 layers) sprinkle lots of cheese on top and then put into a 350 oven for about 15 minutes (until cheese is bubbly and melty). take out of oven and let it sit for about 5 - 10 minutes to set up. Cut and enjoy.
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Posted: Sun Jan 20, 2008 7:44 pm
It turned out good! Except I used too much oil in the pan and they were kinda drowning in there.. And I think I used too much flour and not enough spices, so I'll adjust those next time! But I see now why you coat with flour and stick in the fridge for an hour; because the meat soaks up the flour and then you can recoat!
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Posted: Mon Jan 21, 2008 3:46 pm
This is the perfect thread for Breve!
*Wants to cook more for her boys!* I'll have to scan though here when I have a bit more time!!!
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