Saturday, October 30, 2010

Pineapple Enchiladas

(the innards- look at the lovely colors!!)

Pineapple Enchiladas

2 teaspoons olive oil

1 large yellow onion, chopped

1 medium red bell pepper, chopped

1 (20-ounce) can pineapple, drained (save juice)

1/3 cup pineapple juice (reserved)

1 (15-ounce) can black beans, drained

1 (4 1/2-ounce) can chopped green chilies

1 teaspoon salt

1 t. cumin

1 t. chili powder

1 t. garlic powder

1/2 cup fresh cilantro, chopped

3 cups shredded cheddar cheese, divided

1 (10-ounce) can green enchilada sauce

8 flour tortillas (8 or 9 in) 1 cup cooked chicken, chopped (optional)

Heat oil in a large skillet. Add onion and bell pepper, cook 4 to 5 minutes or until softened. Stir in pineapple, beans, chilies, and spices. (Add chicken.) Cook and stir until thoroughly heated. Remove from heat and stir in cilantro. Spread a thin layer of enchilada sauce on the bottom of the 9x13 pan. Spread 1 tablespoon enchilada sauce on each tortilla, then spoon about ¾ cup vegetable/meat mixture and cheese on each. Roll up tortillas and place in baking dish. Mix reserved pineapple juice and remaining enchilada sauce and pour over enchiladas. Sprinkle with remaining 1 cup cheese. Bake tightly covered for 30 minutes, then remove foil and bake for 5-10 more minutes, until cheese is melted and sauce is bubbly. Top each enchilada with a dallop of sour cream and a sprinkling of fresh chopped cilantro. *VEGETARIAN OPTION: Omit chicken and add another can of black beans instead.

Thursday, October 28, 2010

Broccoli Cheese Soup

If we were giving prizes away at Fabulous Friday I think this soup would have been a blue ribbon winner for sure. I'm pretty sure I saw people licking their bowls and weeping over the empty crockpot. :)

Thanks Alyssa for sharing this yummy recipe with us.

Cheesy Cream of Vegetable Soup

2 cups diced potatoes
1 cup diced onion
1 cup diced carrots
1 cup diced celery (I replaced with broccoli)
6 teaspoons or cubes of chicken bouillon
Simmer above to semi-soft.

1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon powdered mustard
3 Tablespoons flour
2 cups milk

Do not drain vegetables. Add the white sauce to cooked vegetables. Add 2 1/2 cups grated cheddar cheese. Heat together but do not boil.

Tuesday, October 26, 2010

Thai Peanut Chicken

I first tried this dish at my sister's house and FELL. IN. LOVE. I crave it often. It is not for people watching their waistline, but if you ever give yourself a "free day", I suggest you make this.

Thai Peanut Chicken

1 1/4 cup sugar
2 tsp salt
1 tsp black pepper
1/2 cup oil (I use olive, but any will do)
1/3 cup + 2 tbsp rice vinegar
1/8 cup soy sauce

1 lb chicken, cubed
3/4 cup carrots
3/4 cup onion, diced
2 tbsp honey
2 tbsp peanut butter
8 oz angel hair pasta
crushed red pepper flakes, to taste

Garnishments- optional

Mix ingredients for dressing. Use 1/4 cup to marinate the chicken and marinate 3 hours.

Cook chicken. Drain of excess liquid and brown the meat. Cook vegetables until tender. Add to chicken. Add honey, peanut butter and red pepper flakes to remaining dressing. Cook Pasta. Mix everything together. Garnish with cilantro and peanuts as well as squeeze lime juice over the dish, if desired.

Monday, October 25, 2010

Sausage Soup

Here's another soup recipe from Fabulous Friday. This one comes from Teresa Throop.

Sausage Soup

3-4 large potatoes
4 -6 tsp. chicken bouillon
4-6 cups water
1 lb. sausage
2 cups chopped kale
1 cup heavy cream
1/2 cup crumbled bacon (about 8-10 slices) *
Salt to taste

Cube potatoes and place in sauce pan. Cover with enough water to boil, about 4-6 cups and add chicken bouillon. While potatoes are boiling, brown sausage and bacon. When potatoes are tender, add sausage, bacon and kale to sauce pan. Boil for 2 minutes and then add cream and salt if desired.

*I use Hormel real bacon bits for ease.

Chicken Tortilla Soup

{I got this yummy soup recipe from Jacque Edwards and made it for the Fabulous Friday soup assortment.}

1 small onion, chopped
1 clove garlic, crushed
2 tbsp vegetable oil
1 4oz. can chopped green chilies, undrained
2 cans chicken broth (You can use bouillion and make your own broth)
1 can beef broth
2 cans cream of chicken soup, undiluted
1-1 1/2 lbs. cooked chicken (cubed or shredded)
1 cup water
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder

Toppings on the side: avocados, shredded cheese, tortilla strips, and cilantro.

Saute onion and garlic in hot oil in a large sauce pan. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes.

Tuesday, October 19, 2010

Porcupine Meatballs

This is a family favorite that my mom made when I was younger. I now make it all the time for my own family!

1 1/2 pounds lean ground beef (although, I always use ground turkey.)
2/3 cup rice
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
15 ounce tomato soup
2 teaspoons Worcestershire sauce

Mix ground meat with rice, water, onion, seasoned salt, garlic powder, and pepper. Shape into 1 1/2 inch balls.

Place meatballs in ungreased baking dish. Mix soup and Worcestershire sauce and pour over meatballs. Cover and bake at 350 degrees for 45 minutes. Uncover and bake for 15 more minutes.

*When I don't have enough time, I will use my electric frying pan to cook them. I brown the meatballs first then add the sauce and cover. Once I have added the sauce, it usually only takes about 20-30 minutes. Cook covered until the meat is cook all the way through!

Sunday, October 17, 2010

Cornmeal Crusted Chicken with Peach Salsa

My parents visited recently and left behind a few peaches. And, to be honest, I've been wanting to actually cook lately instead of just thawing a frozen meal or throwing stuff into the crock pot. This meal was quick and easy to make and tasted yummy. The recipe is from Betty Crocker

Cornmeal Crusted Chicken with Peach Salsa


5 medium peaches, peeled and chopped (3 cups)
1 large tomato, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tbsp vegetable oil
2 tbsp white vinegar
1/4 tsp salt

1/2 cup yellow cornmeal
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 tbsp vegetable oil

In large bowl, mix all salsa ingredients. Cover and refrigerate until serving time. In shallow dish, mix cornmeal, salt and pepper. Coat chicken with cornmeal mixture. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15-20 minutes, turning once, until juice is clear when center of thickest part is cut. Serve with salsa.

Saturday, October 9, 2010

Taco Soup

Here is the soup I made for our Fabulous Friday. This is Tammy Thompson's recipe, but I have tweaked it a little bit.

1 lb ground beef
chopped onion
2 cans petite diced tomatoes
1 can kidney beans undrained
1 can corn undrained
1 cup salsa (I use Pace Chunky Salsa, Medium)
1 packet taco seasoning

Brown ground beef with onion. Drain. Add remaining ingredients. Bring to a boil. Ladle into bowl. Top with cheddar cheese and sour cream. Serve with tortilla chips.

I put mine in a crockpot and cooked on high for about 2 hours.

Monday, October 4, 2010

Dream Cake

  • Prepare one white cake mix according to directions on box.

  • Combine 1 cup powdered sugar, 8 oz softened cream cheese, and 8 oz thawed cool whip.

  • Spread cream cheese mixture over cooled cake.

  • Combine one container strawberry glaze and sliced strawberries, fresh or thawed. Spread over white layer. (I spread the glaze first then covered it with the sliced strawberries.)

  • Refrigerate at least 2 hours before serving.