Three Cheese Beef Enchiladas

I got this recipe from one of my girlfriends in Billings at "Foodies". She admits she is a picky eater. She loves this as does her kids, and all of my family. It is high calorie and fattening, so how can it not be delicious?

1 lb Hamburger

1 1/2 cups Shredded cheddar cheese

1- 3 oz cream cheese

1 1/2 cups shredded mozzarella cheese

1 cup salsa (I use my homemade salsa)

1/2 sliced green onion

1 teaspoon cumin

10 flour tortillas (7 if they are Burrito size)

Brown hamburger (I also added some chopped onion), and drain off fat. Combine 1 cup of each cheese, cream cheese, 1/2 onions (I leave out if I have added chopped onion to the brown beef.), 1/4 cup salsa (salsa) and the cumin.  Mix well with the hamburger. Spoon into tortillas and roll. Place in baking dish seam side down. Spoon remaining salsa and remaining cheese over all tortillas. Bake at 400 degrees for 20 minutes or until desired crunchiness.

Creamy Chicken & Chile Enchiladas

I thought I might as well put all my enchilada recipes on the blog while I was at it. I only have three and we love them all.  They are all Carpenter Kid approved, don't know that that will mean much for anyone checking this blog out.  My kids are good eaters and aren't to picky --Thank GOODNESS! I hope you enjoy these simple and tasty recipes.

1 lb cooked chicken, diced

1-8 oz pkg cream cheese, cut into cubes (I use 1/3 less fat version-can't tell)

1 -4 oz can chopped green chiles

1 dozen flour tortillas (soft taco's or fajita

2 -10 oz cans green chile enchilada sauce

3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 10-inch non-stick skillet cook chicken until no longer pink. Add cream cheese and chiles, reduce heat to medium.  Cook until blended and cream cheese is melted.

Spoon chicken filling into tortillas, roll up and place seam side down in a baking dish. Pour enchilada sauces over the top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

We typically serve this with a nice Green toss salad, and corn or other vegetable.

Chicken Enchiladas

These enchiladas are always a hit with my family and anyone that has sat down at our table with us when we are serving them.  I love them because the are simple to prepare and taste great.

1 dozen flour tortillas

1 1/2 cups grated cheddar cheese

1 cooked chicken, diced or 3 whole breast

1- 4oz can diced green chiles

1 cup sour cream

1 chopped onion

1 can cream of mushroom soup

1 small can chopped black olives

combine all ingredients, except tortillas. Roll chicken mixture in tortillas.  Place seam side down in a greased 9 x 13. (I use to pans so I don't have to pack them to tightly). Leave uncovered if you like crunchy enchiladas (my favorite) or cover with foil for soft (leftovers are always soft that's probably why I like crunchy adds variety). Bake at 400 degrees for about 30 minutes. 

If you assemble and cook immediately the time can be adjusted because your filling will already be warm.  This recipe works great to make ahead of time and refrigerate until ready to cook--love that on fast Sundays.

Microwave Applesauce

My sister-in-law Echo gave me this recipe when I was telling her I was going to make applesauce with my boys "Joy School" this week. It was so fun. The kids had fun helping peel, core, and slice the apples with the little apple core machine. They gobbled it up asking for seconds and thirds. The four children would have eaten the entire recipe had I allowed it. I highly recommend this recipe if you like apple treats. We ate it warm! What a great fall snack, treat, or dessert. I love that it is simple and quick as well.

3 Golden Delicious Apples

3 Fuji Apples (Have also used Gala)

1 cup Apple juice (I used 1 Capri sun 100% juice pouch)

2 Tablespoons butter or margarine

3 Tablespoons honey

1/2 teaspoon cinnamon

Peel, core and quarter apples (I used my apple peeler/core/slicer.) Combine everything in a microwave safe bowl with a lid. Place lid on bowl and leave on side partially opened for a vent (or use plastic wrap with a vent hole). Microwave on high for 10 minutes. Mash with a potato masher to desired consistency.

Fresh Peach Dessert

My Aunt Julie gave this recipe to our family years ago. It gets rave reviews everytime I make it. My sister Sherri makes a great homemade white cake that makes a great crust. When pressed for time I use a moist cake mix from the store and it works super. It really is the peach topping that makes this dessert to die for!

1 pkg. Orange or Peach jell-o (Orange gives it better color and flavor in my opinion)
2 cups water
2 teaspoons lemon juice
1/2 cup sugar
3 Tablespoons cornstarch
Cook the above ingredients until clear. Cool before adding 4-5 cups (6-8 peaches) fresh peaches, but do not allow for it to set up. Refrigerate until ready to serve.

Mix together in a separate bowl:
1 can sweetened condensed milk
¼ cup lemon juice
1 (12 oz) cool whip

Lorna Doone cookies or white cake (mix or from scratch) serves as the crust.
For the cookies; lay them flat in the bottom of a cake pan and then top with the condensed milk and cool whip mixture. Then top with jell-o mixture. Return to fridge until set up.

If you choose white cake divide it in half and pour it into two 9 x 13 cake pans and bake as directed; completely cool. Then follow the directions listed with the cookies. (* When using cake mix make the cake as directed on the box and pour into two pans and make the recipe as is the toppings will cover both 9 x 13 pans completely.)

Spring Vegetable Risotto (30 minutes start to finish)

I like to make the portion sizes smaller when I serve it with a grilled chicken tender. If you are looking for a good vegetarian night meal then this would serve that purpose well.  My husband and kids love this, even the baby gobbled it up. It takes three pans to complete this dish but it is completed from start to finish in 30 minutes.

5 Cups Vegetable or Chicken Broth (I used 6 cups broth)

1 1/2 Cup Dry White Wine (I use 1/2 cup white cooking wine-don't know if it's dry or not)

1 Tablespoon UNSALTED Butter

3 Tablespoons Olive Oil

1 Small Yellow Onion, Finely Chopped

2 cups Arborio Rice

1 lb Zucchini, cut into 1/2-inch chunks (1 medium size Zucchini)

2 Cups Frozen Baby Peas

1/4 cup Fresh Mint, minced ( I have never used this, because I don't usually have it on hand)

2/3 Cup Parmesan Cheese

Salt and pepper to taste

Serves 4-6 hearty portions

Cook the risotto:

In a sauce pan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer on low heat. Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tablespoon of the oil. Add the onion and saute until softened, about 4 minutes.  Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute.  Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.

Saute the Vegetable

While the rice is cooking, in a fry pan over medium hear, warm the remaining 2 Tablespoons oil.  Add the zucchini and saute just until softened, about 4 minutes.  Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the Risotto:

When the rice is tender and cream but grains are still al dente at the center, after about 22 minutes, stir in the sauteed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season to taste with salt and pepper, divide among shallow bowls, and serve.

Cookbook: William-Sonoma Weeknight p.64

Flavorful Pot Roast-Crock pot

We had many tasty meals last week that I could blog, but this one was the least time consuming both to prepare and to type up! ;-) We were so impressed with how tender this roast turned out. I don't think that it was because of our fasting that everything tasted wonderful. ;-) We will be adding this to our favorite crock pot collection. I changed the recipe so this is my version of the Flavorful Pot Roast by Arlene Butler from Ogden, UT (got recipe from www.tasteofhome.com)

1 (3 lb-4lb) Boneless Rump Roast (original called for two 2 1/2 lbs each chuck roast)
1 envelope Ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water

Place the roast(s) in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yields 12-15 servings

I added to this recipe:
3-5 ribs chopped celery
1 large onion
3-3 1/2 lbs Russel potatoes cut in to big chunks
1 -1 1/2 lbs baby carrots whole

I followed the recipe as given then topped the roast with these vegetables. I didn't add any other seasoning, but it wouldn't hurt to add a little salt to the top of your vegetables. We had to add it at the table if we desired, which works out great too.

I hope you get a chance to make this one. It is delicious! I didn't make a gravy out of the juices they were perfect over the meal without turning it into an unhealthy gravy. ENJOY!!

Menu:
Crock-pot Roast w/ vegetables
Rolls
Fresh peaches in orange jello
Dessert: Zucchini Brownies with a scoop of vanilla ice cream