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Chicken Enchilada Casserole

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6 chicken breasts– boiled,chopped/shredded

2 boxes– frozen spinach                       3 white onions

3-16oz. containers sour cream             2 tbsp. butter

12 oz. monterey jack cheese                 1 cup chicken broth

2 cans cream of chicken soup              20 corn tortillas

3 Tps chopped jalapeno                        2 Tps jalapeno juice

1/2 cup pace picante sauce                   3/4 cup milk

4 cans small diced green chiles (21oz. total)

Boil chicken. Microwave spinach to thaw and drain. Sautee onions. Mix all ingredients– except tortillas and 1/2 cup of the cheese. Layer tortillas and mixture in a casserole dish, top with cheese. Bake for 30 minutes at 350 degrees. Makes 2 casseroles!

Celebrate Cinco de Mayo with this family favorite. Ole`!

 

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Baird Family Thai Chicken

1 lb chicken breast, cut into strips                 1 med carrot, sliced

1 Tbl Thai red curry paste                               1Tbl olive oil

1 med onion, sliced into strips                       1 Tbl corn starch

1 med zucchini, cut into bite size                  1-14oz can coconut milk

1 red bell pepper, cut into bite size               2 Tbls chopped, fresh                                                                         basil leaves

 

 

Heat the oil in a skillet over med-high heat. Add the chicken and cook for about 4 minutes. Add the onion and Thai curry paste, stirring to coat the chicken. Cook for 3 minutes then add the remaining vegetables. Cook for about 3-4 minutes until the chicken is done and the vegetables are just cooked but not too soft.

 

Dissolve the cornstarch in the coconut milk, then pour into skillet and stir. Bring to a boil and then simmer for 1 minute. Turn the heat off and stir in the basil. Serve over rice immediately.

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10

Claire’s Taco Soup

1lb ground beef                                       2 tbsp taco seasoning

1 can of corn (15oz)                               1 1/2 tbsp dry ranch mix

2 cups of salsa                                         2 1/2 cups of beef broth

2 small cans of green chilies (9oz)      1 can of black beans (15oz)

OPTIONAL FOR TOPPINGS: sour cream, shredded cheese, tortilla chips, cilantro

In a large pot cook ground beef, crumbling and stir occasionally until browned.

Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well

Pour in beef broth and allow to simmer on medium/low for 30-40 minutes

Serve and top with optional toppings.

 

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7

 

Sweet Potato Sausage Bake

4 Cups peeled and sliced sweet potatoes

4 Cups thinly sliced unpeeled tart apples

2 tsp. minced onion                               2 tsp. salt

1/2 Cup maple syrup                             1/2 Cup apple juice

1/4 Cup melted butter

1 lb. pork sausage (I prefer hot or maple flavored)

1/3 Cup dry bread crumbs

1/3 Cup raisins

Preheat oven to 350.  Grease a 2 qt. oblong casserole.Arrange alternating layers of apples and sweet potatoes in the casserole.  Sprinkle each potato layer with onion and salt.  Thoroughly combine syrup, apple juice and butter, pouring over mixture.  Cover and bake for 1 hour.

Brown sausage.  Drain and mix with bread crumbs.  Uncover casserole and spread sausage mixture on top.  Bake an additional 20 minutes, uncovered.  Sprinkle with raisins.

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19

 

Pam’s Easy Jambalaya

1 lb each of sausage (Andouille or we used chorizo), shrimp, peeled and deveined, and raw chicken chopped into bite size pieces.
8 oz tomato sauce                                   1 med onion, chopped
8 oz chicken or vegetable stock           1 bell pepper, chopped
1 tsp dried thyme                                    2 bay leaves
16 oz beef broth/stock                           1/2 tsp salt
1 tsp creole seasoning                           1 Tbs dried parsley
1.5 C white rice                                       3/4 tsp cayenne pepper
4 Tbs butter, sliced into pats                Cooking spray

Preheat oven to 350.  Spray 9×13 baking dish with cooking spray.  Combine all ingredients except for shrimp and butter in baking dish.  Mix well.  Place pats of butter on top.

Cover with foil (throughout cooking) and bake for 45 minutes. Stir to ensure rice is cooking evenly and continue baking for another 30 minutes.  Add shrimp and cook 15 minutes.  VOILA:  Louisiana Jambalaya in the oven!  Top with sliced green onions and enjoy!  Thank you Pam Welsh for sharing … and it’s Gluten Free!

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15

Almost Mamacita’s Salsa

1 lb. Yellow Onions, chopped chunky

3/4 C Vegetable Oil                     6-8 Serrano Peppers

8 C Water                                     5 T Cumin

1 bunch Cilantro, chopped       1 T Sugar

2 T Crushed Red Pepper            4 T Salt

4 28oz. Cans Crushed Tomatoes

 

             In a large gumbo pot, sauté’ onions in vegetable oil til soft.  Do not brown.  Add tomatoes and water.  Chop serranos finely by hand or in a food processor.  (You may want to start with 4 or 5 peppers and add to taste.) Add
serranos and spices to tomato mixture.  Bring to boil.  Let boil for 5 minutes, then reduce heat and simmer for 20 minutes. This makes a large pot of
Almost Mamacita’s
Salsa.  You may wish to cut the recipe in half if you don’t want leftovers to freeze or give away!
Serve
WARM with chips or flour tortillas.

You may not know it, but Carol & Gerry had Mamacita’s
Mexican Restaurant for 16 years.  We shared this recipe 10 years ago, and one of our clients recently shared with us that she makes it all of the time.  So, we thought we would share it again!

Shrimp Primavera

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2 Tbsp olive oil, divided                        1 lb medium shrimp
3/4 tsp kosher salt, divided                   4 C chicken stock
5 oz snap peas, halved crosswise        4 oz baby spinach
1/4 C chopped green onion                   2 Tbsp white vinegar
10 oz uncooked gemelli pasta              2 Tbsp shredded Romano
1.5 C chopped broccolini
1 large red bell pepper, chopped
1/2 tsp crushed red pepper (optional)

Heat 1 Tbsp olive oil in Dutch oven. Sprinkle shrimp with 1/4 tsp Kosher salt.  Add shrimp and cook until cooked through, about 3-4 minutes. Remove shrimp & set aside.  Drain.  Add 1 Tbsp olive oil.  Add bell pepper, snap peas and green onion.  Cook, stirring often, until tender, about 4 minutes.  Add mixture to shrimp; cover and keep warm.
Add pasta, chicken stock and remaining 1/2 tsp salt to Dutch over, bringing to boil.  Boil, stirring occasionally, until pasta is almost tender and stock absorbed, about 9 minutes.  Add spinach and Broccolini, cooking til spinach is wilted.  Stir in shrimp mixture and vinegar.  Top with cheese to serve!

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