Remember last week when I made the creamy chicken chili? Well, I had tons of leftovers that I put into the freezer. I decided to use the rest to make enchiladas. I made up my own recipe last night and I have to say they were pretty tasty.
I took a 8-oz container of sour cream and a can of Hatch Green Chili Enchilada sauce and whisked them together in a bowl.
Then I took corn tortillas and filled them with onion, the chicken, Mexican blend shredded cheese and rolled each one placing them in a 9×13 greased dish. The dish fit 10 enchiladas. I poured the sour cream mixture over the top, topped with shredded cheddar cheese and baked for 45 minutes at 350 degrees. I served them with a southwestern chopped salad.
I still have chicken left from the original recipe! So, one meal will now turn to three when I use the rest to make grilled tacos.
Have a thrilling Thursday.
I made Crock Pot Cream Cheese Chicken Chili last night…another recipe I got off of Pinterest.
I have to say, mine didn’t look like the photo. I followed the directions perfectly, but it needed more liquid. It didn’t affect the taste at all. It had the perfect amount of spice and was rich and creamy. Since it was thick, I modified it by making some saffron rice and ladled the soup into bowls of rice. Mr. Bee loved it. It makes alot, so I put the rest in the freezer to make chicken enchiladas for another weeknight dinner.
If you’re interested in the recipe access it on my Pinterest board — The Queen’s Food.
Miss Bee’s favorite thing is soup. When I saw a recipe for Cheese Tortellini and Italian Sausage soup on Pinterest I gave it a try. Unlike the barfy oatmeal, this was a winner. Mainly because you can dump everything in the slow cooker and do nothing. My favorite meal. It was so good. Mr. Bee had three bowls and said it could rival a restaurant-style soup any day. I made a batch of Beer Bread and had sliced apples as a side.
Brown in a skillet one package of Italian sausage. I used Johnsville. Drain on paper towels.
Into a greased slower cooker set on low:
one package of cheese tortellini (any brand is fine)
one bag of spinach
2 cans of Italian-style diced tomatoes
2 cans of chicken stock
On top of soup ingredients, placed one block of cream cheese cut into cubes.
The recipe says to cook for 5 hours, stirring only twice. I think I cheated and stirred it three times. I think the more you stir it the more likely you are to tear up the pasta. The cheese melts and makes the soup all creamy.
Follow up thoughts: Needs salt and pepper which I added at the end. I did use no-salt tomatoes, so be sure to taste the soup first. Also, I would suggest chopping the spinach first. I just tossed in a bunch of spinach with stems on and it was a little harder to eat.
I think this would be the perfect dish for when you’re taking dinner to a friend in need. Have a great hump day!
Mr. Bee is always good about sharing his English heritage with Miss Bee. I suggested that this past Sunday after church we make a trip to Central Market to get food to have a “plowman’s” lunch. Miss Bee has made several trips to England in her short life and enjoys these lunches at the local pubs.
Coined a “plowman’s” lunch because it’s a portable food that farmers can tie up in a cloth or pouch and carry it with them back to work. It usually consists of cheese, chutney, bread and maybe a piece of fruit.
Mr. Bee was in charge of the cheese. He selected a sharp cheddar and a cheese with honey and fig. Miss Bee sounded in with a sweet cranberry infused cheese and her fave herbed soft cheese. We definitely took liberties here with the variety.
Miss Bee and her cheese. A funny story…. recently Mr. Bee picked up a block of Chihuahua cheese (you, know from Chihuahua, Mexico). Miss Bee came up to the counter took a slice and inquired what kind of cheese it was. He told her. Her face went white and she put the cheese down. I asked her what was wrong. She replied, “that cheese is made of Chihuahuas”. It took me a second and I started laughing. In her mind she was thinking hundreds of Chihuahuas were lined up on a milking farm with milkers attached to their teeny, tiny teats.
Back to lunch. We sliced some Granny Smith and Fuji apples.
Purchased some hearty loaves of bread.
Jars of Branston Chutney and a jar of Hayward’s pickled onions.
A jar of Italian honey drizzled over a slice of cheese and bread.
Oh, and that block of brown ick at the top? That’s Mr. Bee’s goose-liver pate.
It was a nice Sunday lunch. Sitting around the table casually breaking bread and eating cheese. It’s the perfect meal. Filling, doesn’t heat up the kitchen and all the ingredients can be reused during the week. Give it a try.
Awesome slow cooker recipe for Chicken Parmesan from Full Bellies. I started with Six Sisters Stuff and visited their recipe index and found 25 slow cooker recipes. They also have tons of freezer meals that you prep in a gallon zip lock then throw into your slow cooker. Yummy.
So last night I made the chicken parm. It smelled so good. Only took 4 hours on high. Layers of chicken, mozzarella cheese and marinara sauce. It was pull apart, juicy and the perfect comfort food. I served it with whole wheat spaghetti, grilled zucchini (ala Mrs. Burdette), and steamed lemon broccoli. Earnie deemed it the best dinner she’s had at Windwood in quite a while.
Check out both sites for delish recipes. Have a fab Friday.
We like to come up with all sorts of engaging activites for our residents at Windwood Trail Haus. Earnie’s homework, and activity in the Day Room on Monday, was making her famous Brunswick Stew.
When I was growing up she made this all the time. It never occurred to me that when I be-bopped into her room Sunday night to give Earnie her little last call cookie that she would look at me blankly when I suggested she make it for Monday’s dinner. She said it had been so long since she made it she wasn’t sure what the ingredients were. Actually, I don’t recall her making it since she and Ray moved in back in 2007.
Earnie has a stock pile of recipes in a box. All kinds, mostly ones she has cut out from the paper over the years. I suggested she take a look see in her box of recipes and maybe that might trigger it for her. Good brain work going on here, I was thinking. She found the recipe, although I am not sure it’s the actual one she used to prepare. But, it’s pretty close.
Apparently, Earnie stayed up until 2 a.m. looking for the damn recipe. Meanwhile, she was doing something to her computer. It was about that time that I was woken up from a sound sleep hearing the musical stylings of Susan Boyle down in Earnie’s room. I had all four cats on top of me and even they were jolted from sleep. They flew off the bed, while I sat straight up thinking maybe I had died in the night and this was the introductory song they sing as you enter the gates of heaven. I’m sure my hair looked a fright, too. I didn’t see Jesus anywhere, so I figured I was still alive. After about 3 minutes of this musical snack, I got out of bed thinking, “I know Earnie has hearing loss, but geesh, this is loud.” I started to make my way out of the room and she must have figured out how to turn it off. When I left for work, I left her this note:
Back to the stew…We had hot, steaming bowls of this last night for dinner with Miss Bee’s cornbread. The cool front had blown in so it was a perfect night for Earnie’s stew. Susan Boyle didn’t make an encore performance last night so it was a good night’s sleep for everyone.
Recenlty, I noticed a yummy recipe on the back of a Sargento shredded cheese packet. I decided to give it a whirl with the grilled hamburgers we were having for lunch to celebrate my friend Miss Penny’s birthday. It’s really more like a baked potato casserole, but they call it a potato salad. The dish is the bomb and would be perfect for pot lucks. Hope you try it!
3 1/2 pounds potatoes peeled, cubed and cooked
2, 8-oz packages of Sargento Shredded Cheese (the recipe calls for mild, I used sharp)
2 cups mayonnaise
1/2 cup chopped onion
1/2 lb. cooked bacon, crumbled
1 red bell pepper, chopped
1 cup sliced black olives (if olives aren’t your thing, I bet you could substitute with green onions)
Place cooked potatoes in an even layer in a greased 9×13 baking dish (I cooked the potatoes until just slightly done so they wouldn’t fall apart). Combine mayonnaise with 3 cups of cheese and onion; spread mixture over the potatoes. Sprinkle potato/cheese mixture with bacon, peppers and olives. Bake in preheated 350 degree oven for 35 minutes (I actually cooked it another 10 minutes because I had cooked the potatoes the night before and the dish was cold). Top with remaining one cup of cheese and bake another 5 minutes. It says it serves 12. That’s about right if you want seconds or leftovers for another meal in the week.
I took some photos of the prep and finished product:
Cooked Potatoes (step one)
Mayo, Cheese and Onion Mixture
Cheese mixture on potatoes
Chopped pepper and olives
Just out of the oven
Note: I was not compensated for this endorsement. Just a housewife looking for a new recipe.