Wednesday, September 02, 2009

Recipes

I just realized I haven't blogged about food in, um, forever. Well, just for fun I thought I'd share a few of my favorite recipes. Here ya go.


Chicken Tortilla Casserole (Source: Kristine, friend from work)

Ingredients
1 Tbsp. butter
2 lbs. boneless, skinless chicken breast, cut into small pieces
1 onion, finely chopped
2 garlic cloves, minced
1 (15 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1 Tbsp. chili powder
1 tsp ground cumin
1/2 tsp. salt
1/4 tsp. ground pepper
2 cups sour cream
8 oz shredded Cheddar cheese
4 oz. monterey jack or Pepper Jack
1/4 c. chopped fresh cilantro
15 (6") corn tortillas
1 can drained canned corn (optional)
4 oz. shredded cheddar
Chopped fresh cilantro for garnish

Directions
1. Melt butter in a large skillet over medium heat and add the chicken, onion and garlic. Saute for 8 minutes. Stir in the tomato sauce, green chilis, chili powder, cumin, salt and pepper and reduce heat to low and simmer for 15 minutes, stirring occasionally.

2. Preheat ove to 375. Combine sour cream, 2 cups cheddar cheese, Monterey Jack cheese, and 1/4 c. cilantro and mix well.

3. Line bottom of a lightly greased 9 x 13 baking dish with 5 tortillas, tearing tortillas as needed to cover bottom. Layer with 1/3 chicken mixture, 1/3 of the corn and 1/3 of the sour cream mixture. Repeat the process 2 more times.

4. Sprinkle with 1 cup of cheddar cheese and bake for 25 minutes or until cheese melts. Let stand for 10 minutes. Garnish with chopped cilantro.




Buffalo Chicken Dip (Source: Jackie)

Ingredients
1 lb cooked chicken breast, shredded
1/2 bottle Frank's Hot Sauce
1 8oz package cream cheese
1/2 of an 8 oz bottle of Blue cheese salad dressing
8 oz package shredded Mexican Fiesta Cheese
Bag of bite size tortilla chips

Directions
Cook and shred chicken (food processor works great!). Spread cream cheese in bottom of a glass 8x8 baking dish. Mix chicken in small bowl with hot sauce, pour of cream cheese. Pour blue cheese dressing over chicken/hot sauce mixutre (too much will make it too runny). Top with shredded cheese. Bake at 350 for 15-20 minutes or until cheese is melted. Enjoy!


Bubbly Cheddar, Chicken, and Rice Bake (Source: Someone on the internet)

Ingredients
4 cups cooked rice
4 cups diced cooked chicken
1 (8 oz) pkg. shredded sharp cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped pecans, toasted
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups heavy cream
1 cup chicken broth
1 1/2 cups panko breadcrumbs
3 Tbsp. butter, melted

Directions
Stir together first 9 ingredients in a large bowl. Spoon into a lightly greased 13x9 inch baking dish. Combine breadcrumbs and butter; sprinkle over chicken mixture. Bake uncovered, at 375° for 30 minutes or until bubbly and lightly browned.


My Chili Invention (Source: Me!)

Ingredients
2-3 lbs ground beef
2 lbs sausage (Johnsonville Spicy)
2-3 large cans tomato sauce
1 packet Chili seasoning mix
2-3 T chili powder
1 tsp oregano
1/4 tsp paprika
3 cloves of garlic, pressed
1/4 c. Brown sugar
Salt and pepper to taste
1/2 Dark Beer
1/2 c. shredded Mexican Fiesta cheese

Directions
Brown meat, crumble. Place all ingredients in crock pot and cook on low for 4-6 hours. Sprinkle with shredded cheese and serve with cornbread.


Broccoli Salad (Source: Coworker at CHOP)

Ingredients
10 slices bacon
1 head of fresh broccoli, cut into bite size pieces
1/4 c. red onion, chopped
3 Tbsp white wine vinegar
2 Tbsp white sugar
1 cup light mayo
1/4 tsp. black pepper
1 c. sunflower (or sesame) seeds


Directions
1. Place bacon in large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble, and set aside.
2. In medium bowl, combine broccoli and onion. In small bowl whisk together vinegar, sugar, and mayo. Pour over broccoli mixture and toss until well mixed. Refridgerate at least 2 hours.3.
3. Before serving, toss with crumble bacon and seeds.


Almond Chicken and Rice Bake (Source: Some Southern Diva cookbook from a coworker)
Ingredients
Casserole
4 chicken breasts, cooked and chopped (4 cups)
1 cup cooked rice
1 can (10 oz) cream of chicken soup
2 T. minced onion
1 T. lemon juice
3/4 c. mayo
3/4 c. sour cream
1/2 tsp. lemon pepper
Topping
1 cup corn flakes, crushed
1/2 cup slivered almonds, toasted
2 T. butter, melted

Directions
1. Combine all ingredients for the "Casserole"
2. Pour into a lightly greased (8x8) oven proof dish. Cover dish with plastic wrap and refrigerate overnight (if making ahead of time).
3. When ready to bake, toss corn flakes and almonds with melted butter (I just throw the toasted almonds and corn flakes in the food processor). Remove plastic wrap and sprinkle corn flakes evenly over casserole. Bake at 300 degrees for 1 hour.

Mandycotti (Source: Ex-coworker, Mandy)
Ingredients
1 box manicotti shells
1 - 8oz. pkg cream cheese
1 1/2 - 2 cups parm cheese
3 cups mozzarella cheese
2 T. italian seasoning
1 reg size jar red sauce

Directions
Bring water to boil & preheat oven to 350. Cook manicotti shells 7 minutes, drain, and rinse with cool water. Set aside. Combine cream cheese, 2 c. mozz cheese, 1/2 c. parm cheese, & italian seasoning in a bowl. Roll ~2 inch tubes of cheese mixture and stuff into shells, placing them in baking dish. Pour sauce on top and bake ~20 minutes. Take out and sprinkle with remaining cheese. Place back in oven (~10 min) or until cheese is melted.


Mom's baked chicken (Source: Mom :)
Ingredients
4 boneless, skinless chicken breasts
1/2 c. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1/4 lb butter

Directions
Mix flour, paprika, pepper, dry mustard & salt in bowl (or lg plastic bag). Coat chicken. Melt butter in 9 x 13 dish. Do not crowd as place chicken in pan. Bake at 350 for 1 1/2 to 2 hours.



Rich & Creamy Tomato Basil Soup

Broccoli & Cheddar Soup

Broiled Tilapia Parmesan


Strawberry Spinach Salad

Pear Bread

Enjoy!!

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