Thursday, October 27, 2011
This is one Jason really likes. I got it from a Taste of Home magazine a while ago. For some reason it tastes better the second day as left overs. Be careful not to over cook the chicken, it can get dry really easy.
1 cup chopped onion
1tsp minced garlic
1Tbsp vegetable oil
4 cups cooked cubed chicken
3 cans (10 oz) enchilada sauce
1 carton (15 oz) ricotta cheese
1/2 cup minced fresh cilantro (it over powers the recipe, I suggest much less)
12 no-cook lasagna noodles
4 cups (16 oz) shredded Mexican blend cheese
2. Stir in chicken and enchilada sace. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.
3. Meanwhile in a small bowl, combine the eggs, ricotta cheese and cilantro.
4. Spread 3/4 cup chicken mixture into a greased 13in x 9in x 2in baking dish. Layer with 3 noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
5. Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Prep time: 25 minutes
Bake time: 40 minutes +
Yield: 10-12 servings
Saturday, October 22, 2011
This is one of my favorites for when we are going on a road trip. They can be eaten hot or cold. They are easy to handle with no cutlery or plates required. I usually make up a double batch as they go fast. I got the recipe from my step mother-in-law and have typed it up as the original writer put it with just a few of my own changes. I don't actually know Cindy Sower.
1 cup cooked chicken cubed (If you cook chicken breasts you can shred them warm)
3 oz package cream cheese softened
3 tablespoons finely chopped or grated onion
1/4 cup parmesan cheese
1/4 cup mayonnaise
1 egg white
1 tsp dijon mustard
1/2 to 3/4 tsp sugar
grated mozzarella cheese
English Muffin halves
chopped celery (optional: gives a little crunch and color)
Combine mayonnaise, cream cheese, egg white, onion, mustard, sugar and blend them together...then add parmesan. Once you have done this you may add the chicken and mix together.
I usually mix it together the night before I want to make it and put it in the refigerator to set. This usually gives it a better flavor and is easier to work with the next morning.
On a braoiler pan lay out your muffin halves. Take a fork and scoop some of the mixture and put it on the muffin. You be the judge on how thick you want it. Sprinkle the mozzarella cheese over each muffin; don't be afraid to be a little generous.
Broil until golden brown, about 10-12 minutes. Watch carefully as they can burn easily. Suggested to broil from the middle of the oven (where you bake cookies). If your oven broils really high, turn it down a little.
As I said we usually make the chicken mixture the night before. I usually make a double batch, and use the larger cream cheese (the 8 oz and use it all, makes it creamier). The muffins are great leftovers. You can put them in Tupperware or in Ziploc bags and put them in the refrigerator. You can eat them cold if you take them on a picnic or road trip or just throw them in the microwave.
When I go to a party, I usually broil them right before I leave the house. I put aluminum foil in a dish and put the muffins on top. I usually cut them in half for parties and put foil over them but not to tight or they become mushy.
After Thanksgiving we use our left over Turkey to substitute for the chicken.
Tuesday, October 4, 2011
I got this recipe years ago (11 to be exact) from the lady that does my mom's nails. I forgot about it for a really long time and have recently started using it again. It has become one of my very favorites. A little while ago I made this and put it in a casserole dish for a friend when she had a baby. She loved it and wanted the recipe so I thought it would be easiest to just start a blog and put it on along with some other favorites. Enjoy!
Bag of baby Spinach
Pasta (any type)
Fresh Salsa (or chopped raw onion and tomato)
Shredded Parmesan Cheese
Servings: Plenty for 4-6 people
Cook the pasta, drain and return to pot. Add a little butter or oil to keep it from sticking to itself.
Heat a pan on the stove. Get it hot before you drizzle some ranch dressing on it, about 1/2 a cup depending on how much chicken you put it. Let the dressing get a little bubbly and hot. Put the chicken in and saute it in the Ranch Dressing just enough to coat the chicken. Saute until the dressing has reduced to an oil. If you can cook it high and get a slight sear on the chicken it tastes great. Best if the chicken is already cooked before you put it in the pan. That is why I use the rotisserie chicken you buy at the grocery store, that and it doesn't get dry. Any chicken will work though.
Rinse baby spinach. Put a handful on a plate and microwave it for 10-20 seconds. It will lay flat on the plate. The small water droplets from the rinsing will keep the spinach from drying out.
Cover the spinach with a layer of cooked pasta.
Put a layer of fresh salsa on top of the pasta. (I didn't have salsa when I made this last so I just chopped up some raw onion and cherry tomatoes and it worked great. I think I liked the taste better actually.)
Put the chicken on top of the salsa and then sprinkle the Parmesan cheese over everything. You can add salt and pepper if you would like.
Then for dessert. This has got to be the yummiest thing in the frozen food section of any grocery store. It's the Hersey's chocolate pie. I usually restrict myself and only buy one when I have company coming over. That way I am less likely to eat the entire thing by myself. :)