Tomatillo Enchiladas

I made these enchiladas when my parents were here visiting. We ate most of them in one night and it makes two 9x13 trays! They were a little spicy for the kids, but the rest of us loved them. I will definitely make these again! Thankfully my kids love the sides - avocados and refried beans. This was another wonderful recipe from What's On My Menu (Marci's recipe blog).

Ingredients:

3 cups cooked chicken

1 8 oz pkg cream cheese

8 oz sour cream

8 oz monterey jack shredded cheese

1 onion, chopped

1/4 cup cilantro, chopped

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp ground black pepper

24 corn tortillas (6 inch) - I prefer yellow corn

tomatillo cream sauce - recipe below
8 oz colby and monterey jack shredded cheese

green onion, chopped (oops, i forgot these)

Tomatillo cream sauce:

1 (28 oz) can tomatillos, drained ( I could not find these)

1 can chicken broth

1can (4 oz) chopped green chiles

2 tsp ground cumin

2 tsp chili powder

1/2 tsp salt

1 cup whipping cream

In skillet combine canned tomatillos, chicken broth, green chiles, cumin, chili powder, and salt. Bring to a boil then reduce heat and let simmer for 20 minutes. Place mixture in blender and pulse a couple of times. Return to skillet and add whipping cream at low heat and cook another couple of minutes.

*I simply used a 28 oz jar of salsa verde, a little chicken broth and the whipping cream. I omitted all other ingredients from the sauce.

Direction:

Preheat oven to 350 degrees. Grease two 9x13 in pans. Combine chicken and the next 8 ingredients. Place a spoonful in the middle of each tortilla and roll tightly. I always warm the tortillas in the microwave before rolling to prevent the tortillas from breaking. Place each roll seam side down in baking dish. Pour tomatillo cream sauce over the enchiladas, sprinkle with chesse, and bake for 35-40 minutes.

PS: I've now made the sauce both ways and it is much more spicy using the salsa verde (which we like). So.... if I were to use the canned tomatillos, etc I would jazz it up quite a bit with some spices and maybe even some jalapenos.

Jill

Aunt Zula's Cobbler

This recipe was given to me by my mother-in-law, Pat. It originated from her great Aunt Zula. I used black rasberries in mine, but you can use any fruit. We serve it warm with some vanilla ice cream and it is soo yummy.

Ingredients:
1/4 cup sugar
1/4 cup brown sugar
2 Tbsp corn starch
1/2 cup water
1 Tbsp lemon juice
4 cups of fruit

Ingredients for Topping
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup soft butter

In saucepan combine sugar, brown sugar, corn starch, and water. Blend well and cook over medium heat stirring constantly until thick. Add lemon juice and fruit. Pour into 2 qt baking dish and heat until bubbly at 375 degrees (350 if glass dish)

For topping:
Combine flour, sugar, baking powder, and salt. Add milk and soft butter and beat until smooth. Spoon over fruit mix. Combine 2 Tbsp brown sugar and 1/4 tsp nutmeg and sprinkle over dough. Bake at 350 degrees for 40 minutes

Jill

Toad in a Hole

What is up with this name?? My family has always called this favorite simple breakfast a "toad in a hole". I loved eating these as a kid and it still hits the spot occasionally. My kids are still learning to love it.

Ingredients:
slice of bread

butter or margarine

egg

salt and pepper

Read carefully because it can be tricky! Butter both sides of bread (whatever kind you choose). Cut out the center with a favorite cookie cutter or a juice glass. Heat buttered skillet to medium and cook bread for a minute or so before frying egg in the center. Cook egg to desired texture flipping once. Cook the cut out as well, my favorite part. Season with salt and pepper and serve.

Jill

Fried Rice

I made some fried rice with dinner tonight and it was a hit! Kailyn couldn't shovel fast enough until I brought out the edamame (their fav). It was easy and yummy!! I will definitely make again. I got this recipe from the Family Fun website. I love that website by the way - tons of fun ideas for kids!!

Ingredients:
2 1/2 Tbsp vegetable oil (I use Canola)
1/2 tsp sesame oil (I was all out so just omitted)
4 scallions, sliced
1 cup of frozen peas, thawed (I just noticed this and put them in frozen, still good)
1 med carrot peeled and grated
3 cups long grain white rice (chilled)
3 large eggs
2 Tbs soy sauce

Heat 2 Tbsp of vegetable oil and sesame oil in large skillet over medium heat. Add vegetables and saute for about 1 minute. Add rice and cook another couple of minutes. In a separate bowl mix 3 eggs with a whisk. Push all ingredients from skillet to the edge of the pan and add the rest of the oil in the middle. Cook eggs until almost done before mixing with the other ingredients. Add soy sauce and cook another couple of minutes.

Jill

Refrigerator Mashed Potatoes

I got this recipe from mom, not sure where it originated. I do remember Mimi always making these for family dinners/holidays, etc. So good!!!

Ingredients:
5 lbs (9 large) potatoes
2 (3oz) pkg cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
2 Tbsp butter or margarine

Cook peeled potatoes in boiling, salted water until tender. Drain and mash until smooth. Add remaining ingredients and beat until light and fluffy. May be refrigerated at this time (covered). Place desired amount in greased casserole dish and dot with butter. Bake at 350 degrees for about 30 minutes.

Jill

Crash Hot Potatoes

12 whole New Potatoes (or other small round potato)
3 Tablespoons Olive Oil
Kosher Salt to taste (I used Sea Salt)
Black pepper to taste
Rosemary (or other herb of choice) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cool them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil
Sprinkle potatoes with salt, ground pepper and fresh chopped herbs.
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Marney

Candy Apple Dessert

I just made this for a dinner last night so it is fresh on my mind. This is incredibly simple and so good.

Ingredients:
1 tub of cool whip
4 apples
6 snickers bars

Slice and chop up your favorite apples and add to cool whip. Cut snickers bars into bite size pieces and add to the mixture. You can also add pineapple. The number of apples and snickers bars are really up to you.

Jill

Chicken and Pasta Salad

Another recipe find from Marci's blog! Another good one to use with leftover chicken. Mark's vote - keeper recipe so it has made it to the blog!

Ingredient:
baby spinach
grilled chicken
feta cheese
pesto
bowtie pasta
toffee flavored almonds
diced tomaotoes
dressing (equal parts Italian dressing and Caesar dressing)

Directions:
Cook bowtie pasta according to package directions and let cool. Toss pasta with prepared pesto. Add all other ingredients to spinach. Toss with dressing just before serving. As for amounts I just added to our preference.

Jill

Cilantro Lime Rice

Love this side dish! Wonderful addition to a Mexican dish. Mark and I are not big fans of the Mexican or Spanish boxed rice so I was thrilled to find this recipe. It makes a lot of rice so I may consider halfing the recipe for our family next time. Guess where I got this?? You guessed it...What's On My Menu.

Ingredients:
1/2 bunch of cilantro
1/2 onion
1 4 oz can of green chiles
3 cups rice
6 cups of water
6 chicken bouillon cubes (I used 6 cups of chicken broth)
4 tsp minced garlic
1 Tbs canola oil
2 Tbs fresh lime juice

Blend cilantro, green chiles, and onion in food processor. Bring water (or broth) to a boil and add all other ingredients. Simmer covered for 30 minutes or until rice is cooked.

Jill

Favorite Pot Roast

This is my all time favorite pot roast.... so far! I have made it several times and it never disappoints. I found the recipe in Paula Deen's Savannah Country Cookbook. You really can't go wrong with Paula Deen unless you are looking for lowfat.

Ingredients:
1 3 lb boneless chuch roast
1 1/2 tsp House Seasoning (mixture of salt, black pepper, and garlic powder). I just sprinkle in some of each
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
2 cloves garlic, crushed
1 10 3/4 can condensed cream of mushroom soup
1/4-1/2 cup chardonnay wine

Sprinkle roast on all sides with House seasoning. Brown roast on all sides in oil in hot skillet. Place roast in crockpot. Layer onion, bay leaves, beef bouillon cubes, garlic, cream of mushroom soup on top of roast. Add chardonnay. Add enough water to cover all ingredients and cook on low for about 8 hours.
I always serve with Marney's rice and peas.

Jill

Puffed Pancakes

I made these this morning for Luke's first day of preschool. He really liked them. They were a bit eggy, but we all enjoyed them. The best part was how easy they were to make and not the mess of traditional pancakes. This is another recipe from Marci's blog.

Ingredients:

1 Tbsp butter (real butter)
6 eggs

1 cup of milk (i used 1/2 1% and 1/2 whole)

1 cup of pancake mix or bisquick (i used bisquick)

Preheat oven to 425 and place the butter in a 9X13 dish. Let the butter melt in the dish while oven is preheating. Combine all other ingredients in blender. Once butter is melted and oven heated pour ingredients in dish and bake or about 15 minutes. When done sprinkle with powdered sugar. Serve with maple syrup or fresh fruit.

Jill