Easy Enchiladas

These are simple to make and taste good. Normally I can get 10 enchiladas in a 9x13, but this time around I was using Misson's new Homestyle tortillas, which are very thick, so I only got 8 enchiladas in the pan. I only use about half of the can of refried beans.

EASY ENCHILADAS

10 soft taco size flour tortillas
1 can refried beans
2 cans (or one large can) enchilada sauce (I like Old El Paso)
3 cups shredded cooked chicken
2 cups shredded cheddar or Mexican cheese blend
1 small can sliced olives, drained.

Preheat oven to 350 degrees.

In a medium bowl combine chicken and about 1/2 - 2/3 of a can of enchilada sauce (just enough to moisten and coat the chicken).

To assemble enchiladas, spread half of each tortilla with about 1-2 Tbsp. refried beans:


Spoon chicken on other half and top with cheese:


Now roll tightly, starting on chicken side. The refried beans will act as a seal. Place enchiladas in 9x13 baking dish:


Pour remaining enchilada sauce over enchiladas. Sprinkle any remaining chicken on top:


Sprinkle olives and remaining cheese on top:


Bake for 20 - 30 minutes, or until heated through and bubbly. Serve with sour cream.

Roasted Cauliflower

Once again, this recipe is from an old issue of Good Housekeeping. It's a different spin on cauliflower - a refreshing change from the usual steamed stuff. There's lots of flavor and it's even healthy! It is suggested to serve with fresh chives as garnish. But I don't bother with that because fresh chives are expensive.


ROASTED CAULIFLOWER

1 head (2 lbs) cauliflower, trimmed and separated into 1-inch florets
1 medium onion, coarsely chopped
2 Tbsp reduced-sodium soy sauce
1 Tbsp olive oil
1 clove garlic, minced or crushed with press

Preheat oven to 400. In large bowl or gallon-size Ziploc bag, toss ingredients to coat. Spread on a foil-lined jelly-roll pan or large cookie sheet.

Roast cauliflower 30 minutes or until tender and browned, stirring occasionally.

Katie Couric's Lemon Chicken

I found this recipe in the May 2007 issue of Good Housekeeping. I have wanted to try it since then and today was the day. We have a lemon tree in the backyard that is going bananas (ha ha) so I had more than enough fresh lemon juice. Too much, in fact. I added more lemon juice than was called for in the recipe and the sauce turned out too tart. So now I know to follow the recipe exactly. The little lumps you see in the sauce is lemon pulp. We have some hearty lemons ...

I LOVE lemon chicken! And this is not very unhealthy, even if it is fried, because the fats are divided between butter and olive oil. Just try it and I think you will like it very much. Unless you hate lemon. Like my daughter. Then you will gag and your eyes will roll into the back of your head as you spasm to the floor.

Just a warning.


KATIE COURIC'S LEMON CHICKEN
(adapted by moi)

4 boneless, skinless chicken breasts
1/2 cup flour
2 Tbsp. butter
2 Tbsp. olive oil
1 (14 oz) can (or 1 3/4 cups) chicken broth
1/4 cup fresh lemon juice
salt and pepper to taste

Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.

In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning over once, until juices run clear. Remove chicken to serving plate.

Stir 1-2 Tbsp. reserved flour into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Season to taste with salt and pepper.

Pour sauce over chicken as desired. Serve with white or brown rice.

Cookies and Cream Fudge

This stuff is addicting. I added sweetened dried cranberries to make it more festive for the holidays. You do not have to add the cranberries if you don't want to. But if you leave out the cranberries, I'd recommend adding a few more Oreos.


COOKIES AND CREAM FUDGE

3 cups (18 oz - or 1 1/2 bags) white chocolate chips
1 can (14 oz) sweetened condensed milk
14 Oreos
2/3 cup sweetened dried cranberries

Line an 8x8 square baking dish with aluminum foil. Chop or break Oreos into quarters (cookies will likely break into smaller pieces but that's okay). Shake out broken cookies in sieve or small-holed colander to remove smaller crumbs.

In a medium saucepan over low heat, combine sweetened condensed milk and chocolate chips; stir until chips are completely melted. Remove from heat and stir in cookies and cranberries. Pour into baking dish and refrigerate until firm (at least 2 hours). Pull fudge out of dish and remove foil. Cut into individual-size pieces.

Chili Cornbread Casserole

I adapted this recipe from a box of Stove Top cornbread stuffing mix. I had made the original before and didn't quite like the outcome, so this time I adjusted it a bit. Now, in the recipe I'm posting, I suggest simmering the chili for at least 45 minutes. That's because I don't like chewy ground beef. Simmering it for a while softens the beef and makes it more palatable to me. It also reduces the liquid in the chili. You do not have to do the simmer - but understand that your casserole will be a little more gooey - which is not necessarily a bad thing! Also, you could sub 1 1/2 cups of salsa (for a total of 2 1/2 cups in the recipe) if you don't have the diced tomatoes and green chiles on hand.

This is a great recipe for a cold night!


CHILI CORNBREAD CASSEROLE

1 box (6 oz) cornbread stuffing mix
1 1/2 cups hot water
1 lb. ground beef
1/2 cup chopped onion
1 can kidney beans, undrained
1 can black beans, undrained
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with green chiles
1 cup salsa
2 Tbsp. chili powder
2 tsp. cumin
pepper to taste

In a large skillet, brown ground beef with onions; drain. Add beans, tomato sauce, diced tomatoes, salsa, chili powder, cumin, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes.

Preheat oven to 350 degrees. In a medium bowl, pour hot water over stuffing and fluff with fork. Pour chili into 9x13 casserole dish. Top with stuffing. Bake for 30 minutes.

Serve with shredded cheddar cheese and sour cream.

Cream Cheese Sugar Cookies and Frosting

Caralie and I really love these cookies. They taste great and keep their shape when baking. This is the recipe to use if you have cookie cutters with distinct shapes (like an angel) that you don't want to turn into a blob in the oven. I didn't have a problem with the dough being too sticky, but I live in a dry climate. Just use flour on your work surface and rolling pin as needed.


CREAM CHEESE SUGAR COOKIES

1 1/2 cups sugar
1 cup (2 sticks) butter, softened
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 cups flour
1 tsp. baking powder

In a large bowl, cream sugar and butter. Add cream cheese and beat until fluffy. Beat in egg and extracts. Slowly add flour and baking soda, blending well after each addition. Cover dough with plastic wrap and chill for at least one hour.

Preheat oven to 350 degrees. Lightly flour work surface. Dividing dough in thirds, roll out first third to no less than 1/4 inch thickness. Dip cookie cutters first in flour, and then cut dough. Place cookie shapes two inches apart on an ungreased baking sheet. Bake for 10-12 minutes or until set. Let cool for 3 minutes on sheet then transfer to wire racks to cool completely.

Repeat until all the dough has been used. Makes about 3 dozen cookies - depending on cutter size.


SUGAR COOKIE FROSTING

4 cups powdered sugar
1/2 cup shortening
5 Tbsp. milk
1 tsp. vanilla
food coloring, as desired

In a medium bowl, beat shortening with 1 cup powdered sugar with an electric mixer. Add milk and vanilla and beat until smooth. Slowly add remaining 3 cups of sugar until well blended. Beat until frosting is stiff (about 3-5 minutes). Add food coloring.

Salsa Chicken Casserole

Again, I found this recipe at Allrecipes.com. You can find it here. Sorry I don't have a photo - I forgot to take one.

I've changed the recipe a little because I think the original calls for too much rice and a bit too much cheese. I also eliminated the onion because there's already onions in the salsa. But that's just my opinion; you can always use the original recipe.

SALSA CHICKEN CASSEROLE

1 cup uncooked long-grain white rice
2 cups water
4 cups diced cooked chicken breast
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 1/2 cups mild salsa
3 cups shredded cheese (Mexican blend or whatever)

Place rice and water in saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. In a medium bowl, combine soups and salsa.

Spread half of rice in bottom of baking dish. Layer half of chicken, half of soup mix, and half of cheese. Repeat layers.

Bake for 30-40 minutes or until bubbly. Serve with sour cream.

This could also be a great filler for burritos.