Sour Cream Cheese Chicken Enchiladas

Another blast from the past!! Again, this is one I make quite often. I have varied it from time to time, but the basic recipe stays the same. Easy to make, and yummy to eat!!

 

Sour Cream Cheese Chicken Enchiladas

 

10 four tortillas

4 chicken breasts

Lowery’s season salt

1/2 stick butter

1 med. onion, chopped

1/2 can Ro-tel tomatoes

1 8oz package cream cheese

1/2 cup sour cream

1 1/2 cup shredded Monterey Jack cheese

1 1/2 cup whipping cream

salt and pepper to taste

In a greased, cast iron skillet (and let me just say, if you don’t have a cast iron skillet, just use what you have! I love my cast iron skillet and use it any time I need a skillet), on medium high, cook the chicken, seasoning with Lowery’s season salt. Place a lid on the skillet and allow the chicken to cook, turning to brown evenly. When done, remove from the skillet  and begin to shred or coarsely chop. Add the 1/2 stick of butter, onions, and Ro-tel tomatoes to the skillet. Cook until the onion is done. Add the cream cheese and begin to melt it. When the cream cheese is almost melted, add the sour cream, stirring constantly. Add the chicken to the skillet. Stir to combine.

Grease a 9×13 baking dish. Remove the skillet from heat and begin to spoon the chicken mixture onto a tortilla shell and roll. Place seam side down in the baking dish. Repeat until all the mixture has been used. Sprinkle the cheese over the top, then pour the whipping cream on top. Bake uncovered at 350*F for 30 minutes.

I used jalapeno and cheddar tortilla wraps for an extra kick. There were only 6 in the package, so I used a lot of filling in each shell.

Enjoy!

 

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A variation I have made is to put a can of Campbell’s Cream of Chicken/Mushroom soup, undiluted, in with the Ro-tel tomatoes. Makes this mixture very creamy! Also, I add shredded cheese to the chicken mixture inside the tortilla wrap. Then, I top with the remaining chicken mixture, and leave off the whipping cream.

 

Also, you can use the chicken mixture, if you have any left, as a dip with tortilla chips! Mmmmmmm!!

Breakfast Casserole

I know, I know…everyone has a breakfast casserole in their back pocket. Yes, yes, yes. I want to share mine with you, though. Just in case there is something a little different in this one that maybe you haven’t tried before in yours.

This is a casserole I make quite often. I’m not a fan, but the kiddos are, so I  make it for them. It is great to throw together the night before, refrigerate, then bake in the morning.

 

Breakfast Casserole

1 lb mild sausage ( I use Jimmy Dean Sage sausage)

6 eggs, beaten

2 cups milk**

1 cup grated cheese*** ****

2 slices of bread, cut into cubes. Add those crusts in there, too.

1 tsp salt

1 tsp dry mustard*****

 

Fry and drain sausage. Place the bread cubes and sausage in the bottom of a greased 10×13 baking dish. Blend all other ingredients and pour over sausage and bread cubes. At this point, if it is the night before you plan to serve it, cover and refrigerate it overnight. Otherwise, if you decided to wait and make it the morning (or that night for supper), Bake at 350*F for 45 minutes.

 

**I have often used 1 cup of milk and 1 cup of whipping cream. It gives the eggs a creamy texture.

***I am a huge proponent of buying blocks of cheese and grating them yourself instead of buying the shredded cheese.  Shredded cheese has a white film (it is a preservative) on it that makes it a little more difficult to melt well. Plus, if you go through as much cheese as I do, buying a large block of cheese is more economical.

****I use a combination of grated mild and sharp cheddar cheese and it is closer to 2 cups of cheese.

*****Dry mustard…love it! I use more than a tsp. Probably closer to a tablespoon. I put about 1/2 tablespoon in the egg mixture, and I sprinkle about 1/2 tablespoon onto the sausage/bread cube mixture.

 

I will often serve this with a side of homemade canned figs. Speaking of…Mama, Nannie, if you are reading this…I need some more figs!!!

 

 

Rerun Friday: Caramel Apple Salad

Hi all! No, I haven’t forgotten about you all! I’ve been super busy keeping up with the kids, the house, the kids, the house…you get the idea!

 

So I think for the next few posts, I’m going to repost recipes I’ve done in the past. We’ll begin with one of my fall favorites:

 

Caramel Apple Salad

1 large box  instant vanilla pudding mix

3 cups milk

1 8oz container Cool-Whip

6 -8 medium Granny Smith apples

5 – 6 Snicker bars

1/4 cup Caramel syrup

 

In a large bowl, whisk the milk and pudding until smooth. Fold in the Cool Whip. Set to the side. Core and chop the apples. Chop the Snickers. Fold apples and Snickers into pudding. Drizzle caramel syrup into mixture, stir until combined. Refrigerate until set.

Mexican Cornbread

Now, everyone has their own version of Mexican Cornbread. Mine’s not anything special. It is good, though. At least, The ChemE and Prissy think it is. The boys could care less. Go figure.

This recipe feeds a crowd!

 

Ingredients:

2 packages Marie Callender’s Corn Bread mix

3 cups of water

2 lbs ground beef

Seasoning to taste

1 can Great Value Fire Roasted tomatoes

1 small package of frozen sweet corn

1 small package of frozen chopped onion

2 cups shredded cheddar cheese

Preheat oven to 375*F

Begin browning the ground beef, adding seasoning to taste. Add the onions and corn, cooking all 3 together until the ground beef is no longer pink. Add the Fire Roasted tomatoes.

In a separate bowl, mix the corn bread mix and water until smooth.

Pour 1/2 of the cornbread mix in the bottom of a greased 9×13 baking dish. Add the ground beef mixture, then add the cheese. Pour the remaining cornbread mix on top, and bake 25-30 minutes or until a toothpick inserted in the middle of the top layer of cornbread comes out clean.

Enjoy!

 

**About the Marie Callender’s corn bread mix, this is an excellent corn bread mix!! There are 3 flavors, regular corn bread, sweet honey corn bread, and Mexican cornbread. All 3 are low fat, and high in flavor, moisture, texture…excellent!! Now, you may be asking yourself, why did she not use the Mexican cornbread mix. Well, I’m really not sure. Perhaps the next time I make this, I’ll use the Mexican cornbread and let you know how it goes!**

 

 

Caramel Apple Muffins

I found this recipe in this month’s Southern Living and decided to give it a try. It was well worth the effort! This is not something you will whip up on a Saturday morning before everyone gets up. Instead, make them for coffee with friends, a special after-school treat, or a special dessert!

First things first, and something I discovered while making this recipe, you are going to need 3 or 4 Granny Smith apples (depending on size. I used smallish ones and it took 4). Peel and dice the apples first. Don’t worry about them turning, you will use them fairly quickly.

 

Ingredients:

Cinnamon Topping (see following)

Stir together 1/3 cup firmly packaged light brown sugar, 1 1/2 TBsp all-purpose flour, and 1/4 tsp. ground cinnamon in a small bowl. Cut in 1 1/2 TBsp butter with a pastry blender or fork until mixture resembles coarse meal. Set aside, you will need it later.

 

1 (8 oz) container sour cream

1 cup of sugar

2 large eggs

1 TBsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

2 cups peeled and diced Granny Smith apples (those I told you to peel and dice earlier.)

Later you will need:

1 (14oz) bag of caramels (unwrapped, of course)

3 TBsp whipping cream

1 cup chopped lightly salted, roasted pecans

Wax paper

Completely optional:

Food-Safe twigs or craft sticks

 

So, first thing you are going to do is preheat your oven to 375*F. Prepare Cinnamon Topping.

Beat sour cream and the next 3 ingredients at low speed with an electric mixer 30 seconds or until blended.

Stir together flour and next 3 ingredients. Add to sour cream mixture, beating at a low speed (VERY IMPORTANT! YOU DON”T WANT FLOUR FLYING ALL OVER YOUR KITCHEN! Trust me on that!) just until blended. (Don’t overmix!!!) Stir in the diced apples. Spoon mixture into a lightly greased 12 cup muffin pan. Sprinkle with the Cinnamon Topping.

Bake at 375*F for 18-20 minutes, or until golden brown and a wooden pick inserted in center comes out clean. Immediately remove from pans to wire racks; cool completely (about 30 minutes)

Now, after about 25 minutes, put all those yummy caramels into a microwave safe bowl (Make sure you take the wrappers off the caramels!) and add the cream. Microwave at High 1 -2 minutes, stirring at 30 second intervals. Let the mixture stand, about 5 minutes or until thick enough to coat the muffins.

Quickly dip the bottom of the muffin (about 3/4 of the way up) into the caramel mixture, and roll the bottom half of the caramel coated portion in the pecans and place muffins, caramel sides up, on lightly greased wax paper. (You can totally not do the pecans! My boys won’t eat pecans, so I did several without.)

If the caramel mixture starts to harden before you finish dipping the muffins, just pop it in the microwave for a few seconds and stir.

That completely optional part:

Insert food-safe twigs or craft sticks into caramel covered portions of muffins.

 

Enjoy!!!

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New Place, New Outlook, New Food Blog!

Well, well, well…

That’s a pretty deep subject, ya know.

I have moved. Again. We’re now down in Texas and I’ve been bitten by the cooking bug again. So, here we are. A blog dedicated to my cooking adventures. That is all that this blog will be about, cooking. Sorry, no fancy pictures of each and every step. If you don’t know yet how to boil water, and need a picture to show you how… this is not the blog for you.

 

I take recipes, tweak them, repurpose them, or heck, I even make them like they are! But I want to share my love of food, cooking, and baking with you…my faithful 3 followers.

 

Tomorrow starts my adventure! We’re going to explore Caramel Apple Muffins!