creamy green chile chicken enchiladas.

photo credit

Creamy Green Chile Chicken Enchiladas from Michelle:

via Mel's Kitchen Cafe

Filling:

3 cups cooked, chopped chicken

2 (4 oz.) cans green chilies

1 package (8 oz) cream cheese, cubed

1 can black beans, rinsed and drained

Sauce:

2 T butter

1/2 cup chopped onion (about 1/2 medium onion - I had red onion the first time I made this and liked it so much that I've used red every time since)

2 T flour

1/3 cup chicken broth

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

1 can (7 oz) green chile enchilada sauce

1/2 cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded

8 medium (soft taco size) flour tortillas (I use the Tortilla Land tortillas that you have to cook - love those!)

Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chilies. Mix well. Add the chicken and the black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, ab out 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pout the white sauce over the top of the enchiladas. Top with remaining cheese. Bake 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

braciole.

photo credit

Braciole from Michelle:

via Rachael Ray

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) - I do 1 pound beef and half a pound of ground pork

Salt and Pepper

1/2 cup Italian bread crumbs

1 egg

2 cloves garlic, minced

1/4 small white onion, grated

2 T golden or dark raisins, chopped

2 T pine nuts, chopped (optional - I don't use them)

3 T grated cheese, Parmigiano or Romano

2 T chopped flat-leaf parsley (I use dried)

1 cup arugula leaves or baby spinach (I use spinach)

6 slices proscioutto di Parma (I use thin sliced ham)

6 slices deli sliced provolone

Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F

Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2 inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula/spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion and serve.

peanut butter cup cookies.

Peanut Butter Cup Cookies from Brittany brought by Michelle:

Cookie:

1 cup butter

3/4 cup brown sugar

1/2 cup sugar

1/2 cup peanut butter

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

36 Reese's peanut butter cups, unwrapped (not regular size, not mini, just the small ones)

Glaze:

2 cups chocolate chips

1/4 cup peanut butter

2 tsp shortening (or coconut oil)

Combine butter, sugar and peanut butter. Add egg and vanilla. Mix, then add flour, baking soda and salt. Makes a soft dough. On counter, divide dough into fourths. Divide dough into 36 balls, push a peanut butter cup into each ball and wrap the dough up around to cover the peanut butter cup. Place on cookie sheet and allow room for cookie to spread while baking. Bake at 375 for 8-10 minutes. Melt glaze ingredients and drizzle or frost center top of each cookie. Enjoy.

ceviche dip. {winner!!}

photo credit

Ceviche Dip from Michelle:

1 cup raw shrimp, chopped into bite size pieces

2 limes, juiced

2 lemons, juiced

8 oz package grape tomatoes, quartered

1/3 cup red onion, chopped small

1 tsp minced jalepeno (I used jarred)

1/3 cup cilantro, chopped

2 clementine oranges, juiced

1 avocado, chopped

garlic salt

olive oil

coarse salt and cracked pepper

Cover shrimp with juice of limes and lemons in fridge and let macerate (the citrus juice will "cook" the shrimp and they will turn pink). It should take about 30 minutes. Drain the juices off the shrimp. Add remaining ingredients and mix. Drizzle with olive oil and season with garlic salt, salt and pepper. Serve with tortilla chips.

pizza pasta aka twice baked penne.

photo credit

Pizza Pasta (Twice Baked Penne) from Michelle:

1 lb. penne

1 lb. mild Italian sausage

3 1/2 cups red sauce (your favorite brand)

1 cup cream

2 cups mozzarella cheese

1 cup parmesan cheese

Boil noodles al dente, drain. Cook and crumble sausage. Mix everything but the parmesan cheese. Put in a baking dish and top with parmesan. Bake at 350 for 20-25 minutes.

tomato basil dip.

photo credit

Tomato Basil Dip from Michelle:

1 cup seeded and diced Roma tomatoes
1/4 cup chopped sun dried tomatoes
1-2 tsp minced garlic
1 cup chopped basil leaves (the amount in one regular sized package of fresh basil)
1 cup mayo (plus a little more if needed)
4 oz Monterey Jack cheese
1 cup parmesan cheese

Mix all ingredients and bake at 325 for 20-25 minutes. Serve with crustinis.

creamy pasta salad with marinated veggies.

photo credit

Creamy Pasta Salad with Marinated Veggies from Michelle:

1/2 cup Italian Dressing (I like Girhard's)

2 cup cherry tomato halves

1 cup sliced cucumber

1 cup sliced mushroom

1/4 lb salami or pepperoni cut into thin strips

3/4 cup sour cream

1/4 cup (1 oz) grated romano (or parmesan)

1/4 cup sliced green onion

2 cups wide egg noodles (or 4 cups if more salad is needed)

Pour dressing over tomatoes, cucumbers, mushrooms, pepperoni and marinate over night. Combine sour cream, cheese and onions-pour over noodles. May combine or leave separately (putting noddles on plate and then spooning marinade mixture over the top.)

easy eggplant parmesan.

photo credit

Easy Eggplant Parmesan from Michelle:

This recipe is not very exact (I got it from a guy J).

1 large eggplant

Mozzarella

Parmesan

Mushrooms (sliced)

Spaghetti sauce

Bread crumbs (Italian flavored)

Fresh/dried basil, Oregano, Crushed red pepper flakes

Salt & Pepper

Olive oil

  

Clean and slice the eggplant in 1/4" to 3/8" slices.  Lightly prepare a cookie sheet with olive oil, then place the eggplant slices on a cookie sheet and drizzle olive oil and salt on top.  Broil the eggplant until you begin to see a light brown color on the eggplant, then flip them over and repeat.  Prepare an 8X8 pan lightly with olive oil, and then start layering your ingredients as follows:

Toasted Eggplant

Sauce

Mushrooms

Mozzarella

Bread Crumbs

Parmesan

-Repeat-

Top off with as much cheese and bread crumbs as you want

Cover with foil and bake at 350 until it starts to smell good.  Once you start to be able to smell it in the kitchen remov the foil to begin to brown the top (if it's going slower than you want feel free to turn up the oven and keep a close eye on it).

gyoza.

photo credit

Gyoza AKA Potstickers from Michelle

½  lb. of ground pork makes about 50 gyoza and the skins usually come in packages of 50, so you can base your amounts off of that. 

1 lb. ground pork

An equal amount of finely shredded cabbage to the pork

2 cloves of garlic

An equal amount of freshly grated ginger to the garlic

4 green onions, chopped

Lots of fresh ground black pepper

Soy sauce

Sesame oil

Gyoza skins (or small wonton skins)

Mix all the ingredients.  Place about small amount (1-2 teaspoons) on each skin.  Wet one half of edges with water and seal the other half to it. Once they are all assembled, cook them in batches by heating a little oil in a frying pan and frying on each side.  Then put a little bit of water in the lid of the pan, pour it into the pan and cover it to steam them for a couple of minutes.  Serve with Ponzu (bottled citrus soy sauce -- on Asian aisle) and chili oil.  

mediterranean dip.

photo credit

Mediterranean Dip from Michelle:

 Yield: 1 12-inch round plate of dip

For the cilantro pesto:

1½ cups fresh cilantro
2 cloves garlic, chopped
1/4 cup olive oil, divided
1/4 cup pecans
¼ cup Parmesan cheese (freshly grated if you have it)

To assemble the dip:
Hummus (store-bought or homemade)
Cilantro pesto (above)
Cucumber, seeded (or unseeded English cucumber) and diced
Red onion, diced
Banana peppers, chopped (I leave these  out)
Sliced olives (black or Kalamata) (I leave these  out)
Crumbled feta cheese
Sun-dried tomatoes in olive oil

 

DIRECTIONS
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)

To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and sun-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro (oops, I didn't do this). Serve with pita chips.

veggie dip.

photo credit

Veggie Dip from Michelle:

1 cup mayo

1 cup cottage cheese

1/2 cup buttermilk

1 tsp onion salt (or onion powder + 1/2 tsp salt)

1 tsp garlic salt

1 tsp Accent (or salt to taste)

1 tsp pepper

2 T dried parsley

Blend in blender. Chill and serve with veggies.

french onion soup.

photo credit

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.

truffle hot chocolate balls {winner!}

photo credit

Truffle Hot Chocolate Balls from Michelle:

Recipe from Mels Kitchen Cafe

book: Polar Express

*Makes about 9-10 hot chocolate balls

12 ounces semisweet chocolate chips (about 2 cups)

1 cup heavy cream

1 tablespoon sugar

1/8 teaspoon salt

In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you'll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven't melted completely.

Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours. Scoop out about 1/4-cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet. My cookie scoop is about 1 1/2 tablespoons. I mounded two of the heaping cookie scoops full of ganache on top of each other to form one ball. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.

To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one unwrapped truffle hot chocolate ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm!

coconut shrimp curry.

photo credit

Coconut Shrimp Curry from Michelle:

Adapted from Melskitchencafe.com

INGREDIENTS:
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

DIRECTIONS:
For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

*I cut down the salt as suggested, leave off the cilantro and sprinkle with coconut.

s'mores bars.

photo credit

S'mores bars from Michelle:

12 graham crackers
1/2 cup unsalted butter
1/2 cup packed brown sugar
a big pinch of sea salt
1/2 tsp pure vanilla extract
5 milk chocolate hershey bars
1/2 bag marshmallows

Preheat oven to 350. Line 11x17 inch baking sheet completely with foil.  Line the bottom of the baking sheet with crackers. Break the graham crackers in half for cleaner servings.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for two and a half more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers. You'll want to spread it quickly, as it will begin to set as it is poured.

Bake the caramel-covered crackers for about 7 minutes. Watch carefully and when the caramel starts to bubble, remove from oven. Immediately cover with chocolate. Break the bars up into the little rectangles. Sprinkle marshmallows over the chocolate evenly. Place the bars under the broiler for 30-60 seconds (watch carefully!) until marshmallows are to the desired toasted-ness. Once completely cool, break into pieces and enjoy.

Source: craigandwhitney

pei wei's vietnamese salad rolls.

photo credit

Pei Wei's Vietnamese Salad Rolls from Michelle:

I don't have measurements for any of this. I just eyeballed it. Think of it like a salad with the cabbage as the main ingredient and everything else as the mix-ins.

Ingredients

Rice Wrappers, King Soopers - Asian Aisle (also known as spring roll skins)

Green Leaf Lettuce (or Bib Lettuce)

Napa Cabbage, shredded

Green Onions, chopped

Mint, chopped

Carrots, cut into about 1" matchsticks

Peanuts

Chicken, diced (I used about 6 chicken tenders that had been drizzled with soy sauce, honey, garlic powder and red pepper flakes and then cooked through)

*Pei Wei's have rice noodles in them. I didn't like the consistency when I tried to prepare them, so I leave them out.

Lime Vinaigrette

2 T lime juice (about 1 lime)

1 1/2 tsp water

1 T sugar

1 tsp. salt

pepper

3 T oil

Combine everything but oil in a small jar and shake until sugar and salt are dissolved. Then add oil and shake well.

Peanut Dipping Sauce

2 T soy sauce

1 T rice wine vinegar

2 T brown sugar

4 T peanut butter

1 tsp chipotle Tabasco

1 tsp honey

1 tsp sweet chili sauce (Asian aisle)

1 tsp lime vinaigrette

Mix all salad ingredients except lettuce. Dip rice wrapper in warm water until soft (about 1 minute). Place wrapper on plate. Stack 2 pieces of lettuce in the center. Cover with a large handful of the salad mixture. Drizzle with lime vinaigrette. Then fold the two sides in and roll (like a burrito). Repeat until desired amount of rolls are made. Do not let rolls touch each other, they will stick. Dip in Peanut Sauce and/or Sweet Chili Sauce.

bacon wrapped thingies.

photo credit

Bacon Wrapped Thingies from Michelle:

Celebrity: Ree Drummond (the pioneer woman)

20 whole Fresh Jalapeños, 2-3 inches in size

2 cubes cream cheese, softened

1 bound thin (regular) bacon sliced into thirds

If you have them, slip on some latex gloves for the pepper prep. Cut jalapeños in half, length-wise. WIth a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeño half. Wrap jalapeño with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375 degree oven for 20-25 minutes. If after 2o minutes the bacon doesn't look brown enough, just turn on the broiler for a couple minutes to finish it off. These are the best when the jalapeño still has a bit of bite to it.

greens with creamy fresh herb dressing and croutons.

photo credit

Greens with Creamy Fresh Herb Dressing and Croutons from Michelle:

Adapted from Martha Stewart's Mary Quite Contrary Salad

4 cups brioche, cut into 1/4 inch cubes (I've used cut up French bread or rolls)

1/3 cup low-fat buttermilk

3 T sour cream

3 T Girard's Champagne Vinaigrette

1 tsp sugar

Course salt

1/2 cup extra-virgin olive oil

1/4 cup finely grated Parmesan cheese (1 ounce)

3 T finely chopped fresh flat-leaf parsley

2 T finely chopped fresh dill

2 T finely chopped fresh mint

2 heads Bibb lettuce, torn into pieces (I used green leaf lettuce, probably 1-1 1/2 heads since they are bigger)

Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, 5 to 6 minutes. Let cool.

Meanwhile, whisk together buttermilk, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Gradually whisk in oil, then cheese and herbs. Add lettuce, toss to combine. Garnish with croutons.

betty crocker chocolate chip cookies.

photo credit

Betty Crocker Chocolate Chip Cookies from Michelle:

My days are spent in near constant attempts at talking myself out of making these. When I fail, I usually double the recipe and freeze most of them to be pulled out and thawed a few at a time every free hours over the next week or so in order to fully satisfy my cookie craving. That quiets the monster within for a while until I eventually surrender again.

3/4 cup brown sugar

3/4 cup sugar

1 cup (2 sticks) butter at room temperature

1 egg

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1ish cup chocolate chips

Cream buyer with sugars. Add egg. Add soda, salt and flour (one cup at a time). Add chocolate chips. Eat as much dough as you feel appropriate. Then form into balls (I like the size that the Pampered Chef small cookie scoop makes because then I can eat more cookies). For small cookies bake for 8 minutes. If you make bigger cookies, bake them longer.

buffalo chicken dip.

photo credit

Buffalo Chicken Dip from Michelle:

8 oz cream cheese

1/2 cup ranch or blue cheese dressing

3 shredded chicken breasts

approx. 1 cup Frank's Red Hot Sauce (found by Tabasco at store)

Shredded cheese (mexican blend or cheddar jack)

Spread brick of cream cheese in bottom of a 9x13 pan. (You can heat it in the microwave for a bit to soften it). Spread 1/4 cup ranch or blue cheese dressing over it. Then add shredded chicken breasts that have been mixed with Frank's Red Hot Sauce. Use about a cup pouring it on until it's thouroughly coated. Spread that over the top. Then add another 1/4 cup ranch/blue cheese dressing. Then add a layer of shredded cheese. Bake in oven until cheese is slightly browned. Serve with tortilla chips.