Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, July 29, 2014
Mango Pound Cake
Although I used fresh mangoes in my pound cake, you could use frozen mangoes. The mangoes made the cake very moist. I put a buttermilk frosting on it, but you could also just sprinkle it with powdered sugar.
Thursday, July 17, 2014
Black Bean and Corn Salad
There are a lot of black bean and corn salads out there but I adapted a couple recipes to come up with my own version.
Friday, June 27, 2014
Pineapple Mango Salsa
The first thing I had to make was salsa. We love our salsas and mango is my favorite. I was so lucky that one of our pineapples was also ripe. It is so wonderful to make fresh food from your own fruits. It doesn't get any better than that.
Wednesday, June 18, 2014
Fresh Fruit Dip
Monday, May 5, 2014
Coconut Chicken Curry
Wednesday, February 5, 2014
Warm Up with Pasta e Fagioli
Tuesday, January 28, 2014
Sour Cream Chicken Enchiladas
I did not put the onions in this batch, since my stomach doesn't like them. You can change up the cheeses to suit what you like, these make a great combo.
Next I made the roux.
I added the sour cream and green chilies to the roux and poured it over the tortillas. Added the remaining cheese and baked it at 400 degrees for 20 minutes. Yummy!
Recipe: Print
Sour Cream Chicken Enchiladas
Ingredients:
1 lb shredded chicken breast(can used a roasted chicken)
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:
1. In frypan, cook onion in oil over medium-high heat until golden. Add shredded chicken and heat through.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with non-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
I hope you enjoy this as much as we did.
Sunday, December 1, 2013
Southwest Turkey Burger and Kale Chips
This turkey burger and kale chips makes a super healthy meal with great taste.
Thursday, October 31, 2013
Apricot-lime Shrimp
Wednesday, October 9, 2013
Sour Cream Coffee Cake
Need a moist and delicious coffee cake, then you should consider this sour cream coffee cake. I needed to send some good to my husband's office and I picked this. It was a hit, they loved it.
Monday, September 30, 2013
Fall reminds me of stews
Now that fall is officially here and the weather has turned cooler, well maybe not everywhere, still warm here in southern Florida, it is time for stew.
My husband craves Brunswick stew. He loves this stuff. His brother lives in Georgia and when we go there, we have to stop at every BBQ stand to try their Brunswick stew. Some are better than others. Last month when we were visiting my son, my husband was looking through a new cookbook and found this Brunswick stew recipe. That meant that I had to make it.
Thursday, September 26, 2013
BBQ Pork Sandwiches
A few years ago I was watching the Food network and Paula Deen was making these BBQ pork sandwiches. I made them for my husband - and the rest is history!
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