Chicken Enchiladas May 22, 2012

(my preheated enchilada topped with homemade Pico De Gallo and lettuce)

I came across this recipe on foodwagker.  I haven’t made or eaten Enchiladas in a long time and kind of had a taste for them.  I usually make Enchiladas with a red sauce, but loved the change with the recipe having a white sauce.  I also really like that this recipe doesn’t have any canned soup in it.  Don’t get me wrong,  do make recipes with canned soup, but really like when I find them without that ingredient.  I like making things from scratch.

Try these for yourself.  I don’t think you would be disappointed.  My changes are in parenthesis.

Chicken Enchiladas

10 soft taco shells (if you want more chicken filling per shell, use only 7-8 shells for the amount of filling, as I would do next time)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

2 Tbsp. Corn Starch

2 cups chicken broth

1 Clove of Minced Garlic

1/2 Teaspoon of Salt and Pepper

1 cup sour cream

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Cumin

1 Teaspoon of lime juice

1 Finely Chopped jalapeno Seeded

Preheat oven to 350 degrees.  Grease a 9×13 pan.

In a medium size bowl mix chicken, 1 cup of cheese and garlic.  Roll mixture into tortillas and place into pan.

In a sauce pan melt the butter and stir in corn starch and cook for one minute.  Add broth and whisk until smooth.  Keep over heat until it bubbles and becomes thick.  Stir in sour cream, chopped jalapeno, cumin, onion powder, garlic powder, lime, salt and pepper.  Do not let it boil.

Pour mixture over enchiladas and top with the last cup of cheese.

Bake for 25 min. until the cheese is melted and browned and the enchiladas are heated through.

Recipe from Budget Savvy Diva

The Perfect Chocolate Chip Cookie? May 18, 2012

I have a hard time saying any recipe is perfect.  I don’t like to say it here because everyone has their own taste buds and opinions about what they like or dislike in taste and texture.  There are many who claim they have THE perfect chocolate chip cookie recipe.  Another person can go and make them and not agree.  In my opinion, each person has to go find their own perfect Chocolate Chip Cookie.  I’ve posted quite a few chocolate chip cookie recipes on my blog so far.  Check them out here, here, here, here and here.  And now, I’ve made one more batch of a supposed Perfect Chocolate Chip Cookie.  I don’t want to say I disagree with the name, they are really really good, BUT if you don’t like a chewy cookie and an almost underdone center, these probably are not for you.  Try Alton Brown’s recipe here if you like the crunch on the outside with a chewy center.

For this recipe, I am going to link you directly to the blog The Perfect Chocolate Chip Cookie by Ashley and Sierra.  They have a TON of tips and suggestions to make that perfect chocolate chip cookie.  I used their recipe and followed it to a T.  Measuring the ingredients and all!  I WILL be making these again, they are delicious!  If you have a favorite chocolate chip cookie, I would love to hear about it!

Fudge Brownies May 14, 2012

I love brownies.  It is a super chocolatey dessert/treat that many people enjoy.  Some like them warmed up with ice cream, others like them plain and still others like their brownie topped with a bit of frosting.  I like them all ways listed!  You can’t go wrong with a brownie.  I’ve made a handful or two brownie recipes in my life.  The plain chocolate brownies with no fancy add-ins or toppings.  I think I found my fav as of now!  It’s from, of course, King Arthur Flour.  They have quite a few brownie recipes on their page, but I am talking about their Fudge Brownies.  I made the recipe exactly as written.  Added the chocolate chips after waiting 20 minutes for the warmed mixture to cool.  I didn’t have the exact cocoa they asked for, so I used what was on hand.  The first day I tried them I wasn’t sure I loved them but after letting them sit for a day or two I have decided they are the awesome!  Of course this is my opinion only.  Next time I may skip the chocolate chips and add walnuts to the mixture because I LOVE walnuts in my brownies!  Adds a nice nutty crunch!

What King Arthur says about these brownies:

“Fudgy, cakey, fudgy, cakey… can’t make up your mind?  If you’re looking for a brownie that’s right in between those two styles, you’ve found it.  These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds.
Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4″ to 1″ tall when cut.  They’ll be ultra-moist without crossing the line into gooey/underbaked.”

Fudge Brownies

1 cup (2 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups Double-Dutch Dark Cocoa  or Dutch-process cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

1 tablespoon vanilla extract

1 1/2 cups King Arthur Unbleached All-Purpose Flour

2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly greased 9″ x 13″ pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Recipe from King Arthur Flour

Cajun Chicken Alfredo May 9, 2012

I love anything alfredo.  Something about that creamy white sauce.  This Cajun Chicken Alfredo was as good as any restaurant dish I’ve had.  The chicken had a nice kick from the Cajun seasoning and I loved the grill taste (the original recipe has you saute it, I decided to let my husband join in on the cooking and grill it).  The sauce turned out great, even with using part heavy cream part skim milk.  I would try a different vegetable next time.  I’m not sure how I don’t have much experience with sun-dried tomatoes, what the original recipe called for, so I chose to use an orange pepper, that’s what I had in the house.  Next time I would try broccoli or asparagus.   Overall I was extremely happy with this dish and will be making it again!

Cajun Chicken Alfredo

4 (5-ounce) boneless, skinless chicken breasts

1 cup blackening spice (recommended: Paul Prudhomme’s Chicken)(I used MUCH less)

2 tablespoons extra-virgin olive oil

3 tablespoons minced garlic

1 cup roughly chopped marinated sun-dried tomatoes (I used orange pepper, but I would think broccoli, asparagus or other veggies would work also)

1/4 cup white wine

3 cups heavy cream (I used 1 cup cream and 2 cups skim milk – turned out fine)

3/4 cup grated Parmesan

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 pound cooked fettuccine

1/2 cup sliced scallions (I forgot to top the dish off with this)

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and grill till cooked through.  Keep warm.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil.  Add garlic and lightly caramelize.  Then add the sun-dried tomatoes or other vegetable.  Deglaze the pan with the white wine.  Add the heavy cream/milk, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Slice chicken against the grain.  Place pasta mixture on plate.  Top with sliced chicken.  Sprinkle with remaining Parmesan.

Recipe from Foodnetwork.com (ingredients exact instructions adapted)

Peanut Butter Torte May 4, 2012

I’ve been eyeing this recipe from Baking From my Home to Yours by Dorie Greenspan ever since I purchased the book…almost 4 years ago!  We got together with some friends, and knowing how much they love their rich desserts, I thought this would be the perfect one to bring along.  This Peanut Butter Torte consists of an oreo crust with a peanut butter mousse filling and topped with a chocolate ganache.  I knew it was going to be a rich one and a sliver of a piece was all one person needed.  I would not recommend eating a piece on a full stomach.  When I did, I took this torte as being TOO rich.  But after eating a piece on a not-so-full stomach, it was divine!

Dorie recomends serving this with a strong espresso, black tea, hot cocoa or a not-too-thick not-too-sweet coffee milk shake.  I would agree with her on the espresso or tea.  As far as the cocoa or milk shake (even though it’s not-too-sweet), I think it’d be too much sweetness at once.  But that’s for you to decide, you may even want a big glass a milk to wash this torte down!

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk (I used skim and turned out fine)

4 ounces bittersweet chocolate, finely chopped

Getting ready: Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat. (I used a 9 1/2 inch).  

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl.  Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Recipe from Baking From my Home to Yours by Dorie Greenspan

Taco Mix April 30, 2012

This doesn’t need much intro.  Instead of buying those taco seasoning packets, I’ve started making my own using this recipe.  I use 2 T per pound of meat and it seems like the perfect ratio.  As mentioned in the Chicken-Taco Cornbread Pie, I used 3 T and it was a little spicier than we like it – even for my husband, which is a shocker, so I will reduce that to 1.5-2 T next time I make it.

Taco Mix (T=tablespoon & t=teaspoon)

2 T chili powder

1/2 t garlic powder

1/2 t onion powder

1/2 t red pepper flakes

1/2 t oregano

1 t paprika

1 T cumin

2 1/2 t kosher salt

2 t pepper

Mix all ingredients together.  Mix 2 T mix with 1 pound of meat.

Recipe from Beth (Tried & True)

Crunchy Granola April 25, 2012

I loved my first batch of granola so much I decided to make another.  This time I tried King Arthur Flour’s Crunchy Granola.  Turned out wonderful!  As far as which I like better, to be perfectly honest, I liked this one a tiny bit better.  The recipe below calls for coconut, which is optional.  I would leave it out next time.  Even though I do like coconut and the Crunchy Granola, below, disappeared TOO quickly, I still would have left it out – something about it, mainly when eating it like cereal with milk – when I ate it in on top of yogurt, I didn’t seem to notice the coconut.  I also should have added a bit more ‘wet’ igredients.  Maybe another 2 T oil and 2/3 cup syrup.  After mixing, it seemed a bit too dry, but continued on without changing anything the first time around.  Don’t let this stop you from trying it, especially if you LOVE granola.  It is another great recipe and has some great reviews on King Arthur Flour, where the recipe came from.

Crunchy Granola

3 1/2 cups old fashion oats

1/2 cup flaked unsweetened coconut (opt)

1/2 cup stabilized wheat germ

1/2 cup sliced almonds

1/2 cup diced pecans or walnuts (I used 1/2 of both and omitted the sunflower seeds)

1/4 cup vegetable oil

1/2 cup pure maple syrup (the real stuff!)

1/2 T vanilla

2 1/2 cups mixed dried fruit (I omitted since I enjoy granola with yogurt and fresh fruit)

In a large bowl combine oats, coconut, wheat germ, nuts & seeds.  Mix in another bowl the oil, salt, syrup and vanilla.  Pour wet ingredients over dry till everything is combined.  Spread on large lightly greased baking sheet and bake at 250 for 90 minutes stirring every 15 minutes until light-med. gold brown.  Cool and stir in dried fruit if using.

Recipe from King Arthur Flour

my FAVORITE way to eat granola!

Spinach Lemon Orzo Soup April 21, 2012

I’m not sure why this Spinach Lemon Orzo Soup caught my attention when I was going through the recipes on Sprinkled with Flour.  It might have been the picture, or the orzo (what’s orzo?  I thought…) or the lemon spinach combo.  Whatever it was, I wrote down the recipe and finally got to make it a couple of weeks later after getting back home from my trip.  I’m glad I did!  It is a good soup that is different from any other I have made.  It has a subtle lemon flavor and just the right amount of ‘kick’ from the red pepper flakes.  This soup was really simple to throw together.  I actually had it made a bit before I was ready to eat it, so I turned it wayyyy down.  The orzo ended up soaking some more liquid so I believe I added a bit more water.  I also didn’t think it necessarily needed the cornstarch/water mixture to thicken, but you may find it needs it.

You probably already know, but in case I am wrong, Orzo is a ‘rice-shaped pasta’.  I loved it and will be trying other recipes with it!

Spinach Lemon Orzo Soup (serves 8)

2 T Olive Oil

1 whole Large Onion, Chopped

2 cloves Garlic, Minced

1 whole Lemon, Zested And Juiced

1 tsp Red Pepper Flakes (I halved and was the perfect amount of spice for MY taste buds)

1 tsp Dried Thyme

2 cups Fresh Spinach Leaves, Packed

1-½ cup Uncooked Orzo Pasta

8 cups Vegetable Or Chicken Broth

2 T Water

1 T Cornstarch

¼ cups Freshly Grated Parmesan Cheese, More Or Less As Needed

Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.

Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.

Serve immediately garnished with freshly grated Parmesan.

Cassie’s notes: This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach—just make sure you thaw, drain and squeeze out the excess water.

Chicken-Taco Cornbread Pie April 17, 2012

I recently got a new cookbook called Tried & True.  It is full of recipes that a bunch of moms submitted claiming they were easy quick family friendly recipes.  I went through the book the day I received it.  I then sat on the couch and went through it again that night, and of course, once again the next day.  I LOVE paging through recipe books trying to imagine what each recipe would bring to the table.  Call me a nerd, that’s ok, I’m not going to stop!

I’ve made a few recipes already from this book, hoping to post the others also, but the other night I made something called a Chicken-Taco Cornbread Pie.  I LOVED it!  I think it was something about the cornbread on top that made it so good.  It’s a really simple meal thrown into a pie plate and baked.  I served it with…nothing!  Probably would have served a salad, but I only eat salads in the fam and I had one for lunch, so instead, my husband and I ate 3/4 of the pie!!!  (my husband liked it also, as far as how much he liked it, you will have to ask him) My daughter enjoyed making it with me, trying the chicken as it was simmering and digging her hand into the cheese, but she wasn’t a big fan of the cornbread and the chicken mixture was too spicy for her – my fault!  I will be making this one again!

Oh yes, I also had plans to make THIS Dessert Pizza that night but totally forgot until the Cornbread Pie was in the oven – but that didn’t stop me!  I still put it together and we ate it later in the night, which was a good thing b/c my husband and I were stuffed after dinner…  That dessert was excellent.  It kind of reminds me of an apple pie but better, with more crumble topping and less apples :)

Chicken-Taco Cornbread Pie

1 T vegetable oil

1 1/2 lb boneless skinless chicken breasts, chopped

1 green pepper, chopped

1 pkg (1-1/4 oz) Taco Seasoning (I used homemade and it only needed 1.5-2 T…I put in 3!!!  I didn’t know how spicy it was going to be)

3/4 cup water

1 cup shredded cheddar cheese

1 pkg (8 1/2 oz) corn muffin mix + ingredients as listed on box to make corn muffins

Preheat oven to 400 degrees.  Heat oil in large skillet on medium high heat.  Add chicken; cook and stir 5 min. or until done.  Stir in peppers, seasoning mix and water.  Bring to boil; simmer on med-low heat 10 min.  stirring occasionally.

Spoon into 9-inch pie plate (I added probably 1/3 of the juice, not all of it), sprinkle with cheese.  Prepare muffin mix as directed on pkg; spoon over cheese and spread, completely covering cheese layer.

Bake 20 min. or until golden brown.  Let stand 5 min. before serving.

Recipe from Kelly (Tried & True)

Broccoli & Cheese Patties April 14, 2012

I’ve been making these for my daughter to get some good veggies in her.  She usually eats them up pretty easily, without ketchup or any other dip, but would be willing to try a dip if she didn’t.  I enjoy them myself.  The recipe came from Weelicious.com.  I’ve made these 3-4 times now and they are easily frozen, which is a bonus.

Don’t mind my “in the cooking process” pictures - I figured that is when I can find time to grab a picture so I don’t have to worry about it while I’m getting dinner on the table.

Broccoli & Cheese Patties

1 russet potato, peeled and cubed

1 cup broccoli florets (I include some stem)

1/2 cup cheddar cheese, shredded

3 T panko or bread crumbs (I prefer panko!)

1/2 t salt

1 lrg egg

1/8 tsp garlic powder

1/8 tsp onion powder

1/2 cup panko or bread crumbs

1 T canola or vege oil (I use cooking spray)

Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.

Add the broccoli to the steamer pot and steam the vegetables for an additional 2-5 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

Mash the potatoes in a large bowl and chop the broccoli florets into small bite-size pieces.

Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

Place the remaining 1/2 cup of panko in a separate bowl. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty. (At this point, place the patties on a baking sheet and freeze for one hour.  Put the patties in zipper bags and label. Defrost when ready to use and cook following below instructions.)

Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.  Pan-fry for 3-4 minutes on each side until golden.

Serve with ketchup or any favorite dipping sauce.

Recipe from Weelicious.com