Monday, April 28, 2008

Chicken Enchiladas

I got this recipe from my favorite college roommate, Rosanna, and have made it about a billion times - we love 'em! The recipe is super versitle - you can use corn tortillas instead of flour, whatever kind of cheese you want, etc. I even used jalepenos instead of the green chilies on my last batch - it was really hot, but REALLY good!
You can also use all reduced fat ingredients - it still tastes great that way.

Brown 1 lb. chicken with salt and pepper.
Mix together:
1 can cream of chicken soup
1 medium container sour cream
1 small can diced green chilies
handful of monterey jack cheese
Add the chicken.
Roll mixture into flour tortillas. Place in a greased 9x13" pan. Top with leftover filling and monterey jack cheese.
Bake at 350 for 20-30 minutes.

Thursday, April 17, 2008

Corn Bread

This is a sweet, yummy cornbread recipe that Steve got from his cousin. He was rather popular with all of the ladies at church before we got married due to this recipe. :)

Beat in mixer:
2 eggs
1/2 cup soft butter
2/3 cup sugar
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)

1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Bake in greased 9x13 pan at 375 for 30 minutes.

Pizza Dough

My mom sent me this recipe and we use it every Friday night. It makes a delicious, soft, thick crust. Steve likes to cut it in half to make thinner pizzas.

1 cup warm water (110 degrees)
1 tablespoon sugar
2 1/4 teaspoons yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups flour

Stir water, sugar, and yeast til dissolved. Add olive oil and salt. Stir in flour until well blended. Let rest 10 minutes.
(I usually knead it at this point to increase the elasticity, but it's not written in the recipe.) Form dough and place on pizza stone. Add toppings. Bake 15-20 minutes at 425.

Tuesday, April 8, 2008

Chocolate-Orange Torte

Sooooo yummy! I just found it on :)

1 2 1/4-ounce package slivered almonds (1/2 cup)
4 oranges
1 20-ounce package double-chocolate muffin mix
1 cup sugar

Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.
Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.

Monday, April 7, 2008

60 Minute Rolls

I've been totally struggling to make bread "work" since I moved from Texas to Utah, but these rolls are fool-proof and super easy - I do every step in my mixer with the bread hooks (including the kneading). I feel like I'm totally cheating, but they turn out, so it's worth it! :)
This dough is also great for pigs in a blanket and cinnamon rolls. :)

3 1/2 - 4 1/2 cups flour
1 teaspoon salt
1 cup milk
1/4 cup butter
3 tablespoons sugar
2 tablespoons yeast
1/2 cup water

Mix 1 1/2 cups flour, sugar, salt and yeast. Set aside. Combine milk, water and butter in a microwave safe bowl. Microwave until quite warm. All butter need not be melted. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough flour to make a soft dough. Turn out onto a lightly floured surface (I cheat here and just keep it in the mixer on the knead setting); knead until smooth and elastic (about 5 minutes). Place in greased bowl, turning to grease the top of the dough. Cover lightly and place bowl in a pan of warm water. Let rise 15 minutes. Shape into rolls, let rise 15 more minutes.
Bake at 425 for 12 minutes or until golden.

Hamburger Stroganoff

This recipe is super easy, super quick and super cheap.

1/2 lb hamburger meat
1 can cream of mushroom soup
1/2 cup sour cream
a couple of drops of worchestershire sauce

Brown hamburger and drain. In pan, combine all the ingredients and cook until heated. Serve over noodles or rice.

Creamy Chicken and Cheddar Rice

This taste's just like Marie Callendar's chicken and broccoli and rice, but better!
(I got this one from Kraft's Food and Family Magazine)

1 lb chicken, cut up
1 teaspoon garlic powder
1 can (10 3/4 oz) cream of mushroom soup
1 soup can milk
1 1/2 cups minute rice, uncooked
2 cups broccoli
1 cup shredded cheddar

Cook chicken with garlic powder.
Add soup and milk. Bring to a boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 minutes or until rice is tender.
Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.
Serves 4.

Buttermilk Biscuits

These went over VERY well when I made them last week. Very light and fluffy.
I had to add an extra 3/4 cup for altitude up here, but this recipe worked perfectly as is when I was in Texas.

2 cups flour
1/2 teaspoon salt
1 cup buttermilk
5 tablespoons butter or shortening (butter flavor)
3 teaspoons baking powder
1/4 teaspoon baking soda

Mix flour, baking powder, salt and baking soda in a bowl. Cut in butter or shortening. Add and very gently mix in buttermilk, kneading it. Turn dough onto a floured board and pat to a thickness of 3/4". Cut with biscuit cutter and place on ungreased cookie sheet. The key to light, fluffy biscuits is to be very gentle with the dough.
Bake at 450 for 10-12 minutes until lightly browned.