Tuesday, November 27, 2012

enchiladas {winner!}

Enchiladas from Randi:

1 lb. chicken breast, cooked and chopped or shredded
4 green onions
2 Tbsp fresh cilantro, chopped
3 cans (10 oz. each) green enchilada sauce
8 flour tortillas
1 cup shredded cheddar cheese

Lightly coat a large skillet with cooking spray and [lace over medium-high heat.  Adds green onion and cilantro.  Saute for 2 minutes.  Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes.  Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture.  Roll up and place, seaside down, in the baking dish.  

Pour remaining heated sauce over enchiladas and sprinkle with cheese.  Bake until they are heated though and cheese is melted, about 15 minutes.

Top with sour cream, tomatoes, salsa, lettuce……

Monday, November 12, 2012

french onion soup.

French Onion Soup from Michelle:
based on Julia Child's recipe

5-6 Cups thinly sliced yellow onions
3 tablespoons  butter
1 tablespoon olive oil
1 teaspoon table salt, plus additional to taste
1/2 teaspoon granulated sugar (helps the onions to brown)
3 tablespoons all-purpose flour
6 Cups beef stock
1 C. red wine (I use cooking wine)
1/2 teaspoon ground sage
1 bay leaf
Freshly ground black pepper
2 tablespoons grated raw onion

1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15-20 minutes. Uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes until flour forms a thick paste (add more butter if needed).  Stir in 1 cup of beef stock, and stir heavily for a couple seconds.  Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes.  Add grated raw onion.  Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness.

I love the way it's served at restaurants (with a crouton and broiled cheese on top), but I wasn't able to duplicate it at home, so I sprinkle it with some Italian shredded cheese and buttered, toasted bread for dipping.

summer garden vegetable soup.

Summer Garden Vegetable Soup from Erin:

3 medium zucchini, chopped into bite size pieces
4 medium tomatoes, chopped into bite size pieces
2 T minced fresh parsley
1 tsp dried basi (or 1 T fresh basil chopped)
2 T butter 
1 medium onion, chopped
1/4 cup flour
1 tsp salt
1/4 tsp pepper
3 cups low-sodium chicken broth
1 tsp lemon juice
1 (12 oz) can evaporated milk (can use fat free or low fat)
1 1/2 cups frozen or fresh corn kernels
1/4 cup freshly grated parmesan cheese

In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and sauté, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

oatmeal cake.

Oatmeal Cake from Shalee:

1 1/4 c water
1 c. oatmeal
1/2 c butter
1 c. brown sugar
1 c. white sugar
2 eggs well beaten
1 1/2 c. flour
1 t baking soda
1/4 t baking powder
1/2 t salt
3/4 t cinnamon
1 t vanilla
1/4 t nutmeg 

Bring water to a boil and add oatmeal (can used old fashioned or quick oats). Remove from heat and add butter. Cover and let stand for 20 minutes. 

Meanwhile, mix the rest of the ingredients together and when ready add the oatmeal mixture.Pour into a 9x13 pan and bake 30-35 minutes at 350 until toothpick comes out clean. 

8 T butter (melted)
4 T cream (half and half, milk, or canned milk will work as well)
1 c. brown sugar
1/2 c. coconut
1/2 c. walnuts
1/2 t vanilla 

Heat broiler. Combine brown sugar, butter, and cream. Beat on a high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover. Broil 4-6 inches from heat for 1 - 2 minutes until bubbly and light golden brown. 

*You can leave the coconut and nuts out of the frosting. I threw both of mine in the food processor and turned them into more of a crumb mixture.

tortellini with mushrooms, spinach and italian sausage.

Tortellini with Mushrooms, Spinach and Italian Sausage from Jenni:

1 large package fresh 3 cheese tortellini
2 spoonfuls pesto
1 lb. spicy Italian sausages (I used mild)
16 oz sliced mushrooms
4-6 crushed garlic cloves
1/2 cup chicken stock
3/4 cup 1/2 & 1/2
3-4 handfuls torn baby spinach
grated parmesan cheese

In a large pot of boiling water, cook the tortellini until it’s just done, according to the package directions. Drain and toss with pesto.
In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and add sausage. Sauté, breaking the meat up, until it’s about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off. Add the stock and stir to scrape the brown bits off the bottom of the pan, then stir in the half and half. Cook, stirring, until the sauce thickens slightly.
Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another few minutes, until everything is heated through and the spinach wilts. Serve in shallow bowls topped with Parmesan cheese. Serves 4-6.

banana bread.

photo credit

Banana Bread from Kelly:

1 cup sugar
8 T (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 T milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup chocolate chips


Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

apple crisp

Apple Crisp from Beckie:

1 c. brown sugar
1 c. quick oats
1/2 c. flour
1/2 c. butter
2 t. cinnamon
1 t. salt
1/4 t. nutmeg
1 can apple pie filling

Pour pie filling into greased dish.  Melt butter - add all other ingredients to butter.  Mix well, pour over filling.

Bake at 350 degrees for 20 minutes

sweet potato muffins.

Sweet Potato Muffins from Mindi:

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2  tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/3 cup buttermilk
1/3 cup whole or 2% milk
1/2 cup pureed sweet potato (from 1 baked sweet potato)
1 tsp vanilla extract
1 stick unsalted butter, room temp
3/4 cup packed brown sugar
2 eggs

For topping:
1/2 cup sugar
2 tsp ground cinnamon
1/4 tsp groung nutmeg
1/2 stick unsalted butter, melted

Preheat oven to 350; coat a 12 cup muffin pan with nonstick spray.  Whisk flour, baking powder, salt, baking soda, and nutmeg together in a bowl.  Blend buttermilk, milk, sweet potato puree and vanilla together in a large bowl.  
Cream the stick of butter and brown sugar together ina bowl with an electric mixer until fluffy.  add eggs, one at a time, beating well after each addition.  Alternately stir dry and wet mixtures in to the butter mixture, starting and eneding with the dry;do not over mix.   Fill muffin cups 1/2 full and bake 25 min, or until a toothpick inserted in the center of a muffin comes out clean.
Combine sugar, cinnamon, and nutmeg in a shallow dish.  when cool enough to handle, yet still warm, remove muffins from pan, brush them completely with the melted butter, and rol in the sugar mixture to coat.  serve warm.

corn bread with honey butter.

Cornbread with Honey Butter from Heidi:


1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 T baking powder
1/2 tsp salt
1/3 cup oil
3 T butter, melted
2 eggs, beaten
1 1/4 cup milk

Honey Butter:

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

For the cornbread, add dry ingredients, make a well and add oil, butter, eggs and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9x13 pan.

For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

hot chocolate.

Hot Chocolate from Kelly:

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 tsp vanilla extract
1/2 cup half and half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

individual chicken pot pies.

Individual Chicken Pot Pies from Brittany:
adapted from betty crocker and kelly atwood

1 package or 2 sheets of puff pastry

1/3 cup butter
1/3 cup chopped onion
1 clove garlic, crushed
1/2 teaspoon salt
1/4 tsp pepper
1 3/4 cup chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken (I used rotisserie chicken)
Frozen vegetables to your liking (I used corn, peas and carrots) approx 2 cups

Heat oven to 425. Cut each sheet of puff pastry into 6 equal portions. Place each piece in greased muffin tin and set aside. 

In 2 quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 minutes stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. 

Scoop 1/3-1/2 cup of filling into each crust. Shape excess dough to cover filling. Bake 12-15 minutes or until puff pastry is golden brown.