2 chicken breasts cooked in frying pan with onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1/2 small can of red enchilada sauce
optional small can of green chilies
2 cups cheddar cheese (or more!)
10 tortillas
Mix soups, sour cream and enchilada sauce (and optional green chilies), and 1/2 cup cheddar cheese together.
Save 1 cup for covering the top of tortillas at the end.
Stir cooked chicken into soup mixture and spoon into open tortillas.
Roll up and place in greased 9X13 pan.
Cover with remaining soup mixture and smother with cheddar cheese.
You can also add more enchilada sauce for those who like a bit more kick.
Bake at 350 for 30 minutes.
We like this with rice and corn on the cob and a fruit salad.
Saturday, June 28, 2008
Thursday, June 19, 2008
Fast and Easy Stroganoff (Yummy too)
This is finished in 20 minutes. This is a great recipe - my kids left nothing for dad tonight... Poor Bob.
*NOTE* I always pre-cook my meat as soon as I buy it from the store - if you don't do that, then add on 10 minutes for browning the meat with onions and salt and pepper.
Boil water for bowtie noodles and cook according to package directions.
Heat up sauce:
browned beef with onions
1 can cream of mushroom soup
1 can cream of celery soup
Add 1 cup of sour cream at the end
(And Bob likes ketchup on his... to each his own!)
VOILA! Dinner! We like green beans and salad with this one, obviously anything you like will work too.
*NOTE* I always pre-cook my meat as soon as I buy it from the store - if you don't do that, then add on 10 minutes for browning the meat with onions and salt and pepper.
Boil water for bowtie noodles and cook according to package directions.
Heat up sauce:
browned beef with onions
1 can cream of mushroom soup
1 can cream of celery soup
Add 1 cup of sour cream at the end
(And Bob likes ketchup on his... to each his own!)
VOILA! Dinner! We like green beans and salad with this one, obviously anything you like will work too.
Friday, June 13, 2008
Summer smoothie
A friend shared this with us. This is so good!
In a blender combine
1 peeled cubed lime
1/3 bag of frozen raspberries
3/4 of a can of frozen apple juice
some water
lots of ice
serve and enjoy!
Dresden
In a blender combine
1 peeled cubed lime
1/3 bag of frozen raspberries
3/4 of a can of frozen apple juice
some water
lots of ice
serve and enjoy!
Dresden
Friday, June 6, 2008
German Pancake
This can be halfed easily. Use cast iron, it is the best! It is fun to see how the pancake forms. Good for breakfast or dessert. The girls LOVE IT!
Makes 2 large pancakes, 4-6 servings each
4 eggs1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
Topping suggestions:
Lemon wedges
Powdered sugar
Berries
Maple or Fruit syrup
Preheat oven to 425°F with the cast iron in the oven.
Whisk eggs, milk, flour, sugar and salt in a large bowl. Let stand for 30 minutes at room temperature.
Remove cast iron from the oven and divide butter between two 9 or 10-inch cast iron skillets (I've done 8" and 12"). Swirl butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.
Cut Big Pancake into wedges and serve with dusting of sugar, berries and a squirt of lemon juice, or just some maple syrup.
Thursday, June 5, 2008
No knead bread
This is as hands off and easy as it gets - and it has the name of "heavenly bread" given by my kids.
Enjoy!
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street BakeryTime: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting¼ teaspoon instant yeast1¼ teaspoons saltCornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Enjoy!
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street BakeryTime: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting¼ teaspoon instant yeast1¼ teaspoons saltCornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
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