Green Chile Enchiladas

I apologize for disappearing from the food blogging world for a while, but I've had a little case of morning sickness that hasn't made cooking or eating very pleasant. Well, now that I'm over that (mostly), I'm back to loving food, and hopefully can keep up a little better on my blog!!

These enchiladas are an original recipe that I created while I was in college. Evidently I was a little more creative then than I am now! So, for those of you who were my room mates, you have probably had these. I hadn't made them in a really long time and forgot how good they were, so I had to post them. They take a little time to do all of the prep work, like chopping the veggies, but they're really not difficult to make, and SO worth it!! They are excellent with either hamburger or chicken. This time my wonderful husband grilled the chicken, and they turned out really good! You can make these vegetarian by leaving out the meat. The flavor of the enchilada sauce is so good! Make sure you try these!

Ingredients:

28 oz can Green Chile Enchilada sauce, or more if you like it sausy (La Victoria is my favorite)
1 medium Zucchini, sliced
½ Bell Pepper (red, green, yellow, or whatever you like)
2 Carrots, grated
2 small Tomatoes chopped
1 medium Onion, chopped
1 15 oz can black beans, drained
1 lb. Hamburger or chicken

12 flour tortillas

½ pkg. Taco Seasoning
1 Clove Garlic
8-10 oz Jack or cheddar cheese, grated

If you are using hamburger, brown the meat. Add ½ package taco seasoning and half of the water called for, and continue to cook according to the package directions. If you are using chicken, drizzle chicken with 1-2 tsp of cooking oil and sprinkle with taco seasoning. Grill or saute until chicken is no longer pink. Once the chicken is cooled enough to handle, cut it into bite sized pieces.

Saute onion, bell pepper, and zucchini with a little bit of oil or cooking spray and garlic for just a couple of minutes, until they are tender. Don't cook them too long, or they'll become soggy. Add tomatoes and carrots last since they cook the fastest. (sorry for the steamy picture...but I love the beautiful color of the veggies once you put everything together!)

Here are step by step pictures of putting them together. First spread a couple of large spoon-fulls of sauce on the bottom of your greased pan. (Note about the pan: I used an 11x15 pan this time, but if you don't have one, use a 9x13 and also an 8x8 pan to fit all of the enchiladas, you may half this recipe!!)

First, put a spoon full of beans on the tortilla,

then, add some chicken,

and veggies

roll them up and put them in your pan.

Pour the rest of the can of sauce over your enchiladas, and then make sure that the edges of the tortillas are covered with sauce so that they don't turn out dry and crunchy after baking.

Cover pan with foil and bake at 350 for 30 minutes or until hot and bubbly. Remove pan from the oven and sprinkle the top with cheese. Put the pan back into the oven for another 5-10 minutes or until the cheese is melted. Serve hot with sour cream.

Chocolate Waffles

I will forever be in debt to my fabulous mother-in-law, not only for raising such a wonderful son, but for giving me one of my favorite easy dessert recipes! Just to clarify...these are DESSERT, not breakfast. These Chocolate Waffles are SO good, and so versatile. We have topped them with so many things, including a smear of peanut butter and vanilla ice cream, bananas and ice cream, mint ice cream, just plain vanilla...they are good with so many things! The best thing is that they are made from ingredients that I always keep around the house. These are great to make if you're in a time crunch and don't have a half hour to bake a cake or a pan of brownies. All you have to do is make the batter, and then when you're ready to serve dessert, you just put some batter in your hot waffle iron and wahla...hot...yummy...dessert. Make 'em, you'll be so glad you did!!

½ C Butter, at room temperature

¾ C Sugar

2 Eggs

1 C Milk
1 ¼ C Flour

4-5 Heaping Tbs. Unsweetened Cocoa Powder

1 tsp. Baking Powder

½ tsp. salt

½ tsp. Cinnamon

Preheat waffle iron. Combine the flour, cocoa powder, baking powder, salt and cinnamon in a small bowl. Cream the butter, sugar, and eggs with a mixer for 2-3 minutes or until well combined. Gradually add dry ingredients, alternating with the milk. Pour ¼ to 1/3 cup batter into hot waffle iron (depending on the size of your waffle iron). Cook chocolate waffle for slightly less time than a regular waffle. Chocolate waffles do not get crispy like regular waffles, so don’t over cook! Remove from iron and immediatly top with your favorite ice cream and toppings. Serves 6.

Oh my...look how that ice cream just melts on those hot waffles. Need I say more?

Frosted Flake French Toast with Buttermilk Syrup

I woke up this beautiful snowy Valentines Day to the sounds of my wonderful husband making breakfast for me! Back in December, we took a trip to Vegas and we ate breakfast at a little cafe inside the hotel where we were staying. My husband ordered this French Toast that was rolled in Frosted Flakes. My first thought was...gross. But, it was SO good. So, on V-day he re-created this gem, and I was SO excited! (I should let him cook more often, he really is brilliant!) The combination of the frosted flakes and the buttermilk syrup was really sweet. So, an addition of some slightly tart strawberries was perfect. You must try this...now!

4-5 slices of French Bread, or any other bread you like

2 Cups Frosted Flakes cereal, crushed

2 Eggs

1/4 C Milk

1/4 C Buttermilk

1/2 tsp. Salt

1/2 tsp. Vanilla

Sprinkle of Cinnamon

A Dash or Pinch (just a tiny bit) Nutmeg

Whisk together the milk, buttermilk and eggs until smooth. Add the salt, vanilla, and spices until everything is incorporated. Heat a frying pan to medium low heat. Add a small pat of butter (maybe a teaspoon or so per slice of bread). Once butter is melted, dip bread, one side at a time into egg mixture, and then into frosted flakes. Make sure both sides are covered in cereal. Put bread into the heated pan and cook for about 3-4 minutes on each side, or to desired doneness. (Some people like their french toast a little soggy in the middle, some like it really set up, so cook it how you like it!) Top with sliced strawberries or other fruit and drizzle with buttermilk syrup (recipe to follow). (I say "drizzle" because it's really sweet, and you might be sorry if you dump it on!) Makes about two adult sized servings.

Buttermilk Syrup

(compliments of my husband's co-worker Ashly...thanks Ashly!)

1 cube butter

1/2 cup buttermilk

1 cup sugar

1 tablespoon Karo Syrup (lite corn syrup)

Add this all together and stir. Use a bigger pot than needed because when you add the baking soda it boils up high. Heat everything on low heat, stirring constantly until ingredients dissolve and sauce thickens. When sauce has thickened, add 1/2 teaspoon baking soda and 1 teaspoon vanilla. Stir and remove from heat.

(note from me: I didn't make the syrup, but I imagine if you cook it for a few minutes longer, it will be a bit more caramely...yum!)

Creamy Crock Pot Chicken

I love this recipe because it's easy. It only has 6 ingredients! You make it in the crock pot, and it's just SO good. I have had this recipe forever, and I can't remember where I got it, but it works great for Sunday dinner, and is forgiving enough to take to a neighbor when they are in need of a meal. Last time I made it, I served it with a green salad, and this bread, which made such a fabulous meal.

1- 1 1/2 lbs Boneless Skinless Chicken Breasts or Tenders

1/4 C (half of a stick) Butter

1 package Good Seasons Italian Salad Dressing Mix (just the dry mix, not all mixed up into dressing)

Place the chicken into a 3-4 Quart slow cooker. Cut up your 1/2 stick of butter and toss it over the chicken. Sprinkle all ingredients with the dressing mix. Cover and cook on low for 2 1/2-3 hours, or until the chicken is done and will shred easily with a fork. Ok...I know that these instructions sounds weird because you don't add all of the sauce ingredients and stuff, but it works just fine, don't worry. This semi-plain chicken doesn't take as long to cook as a full slow cooker would, so just keep an eye on it to make sure that your chicken doesn't get too done and start to dry out. The cooking time will vary depending on how hot your crock pot cooks.

After shredding your chicken (I just stick two forks right into my crock pot and shred it.) add:

1 can Cream of Chicken Soup

1 8 oz package of Cream Cheese, softened (I've used lite, and it works fine)

1 Cup of milk

Stir and let everything cook on low for another hour. Serve over rice or egg noodles. Serves about 4 adults. Warning: This is addicting and the leftovers are even better!

Oreo Mint Truffles

I wanted to post something that would be fun to make for Valentines Day. These are so simple! I made them at Christmas time, and everyone loved them. Nobody could figure out what was in the middle! I would suggest making these the day before or on the day that you will serve them, just so that they are fresh and the middle doesn't get too gooey.

1 Package Oreo Cookies

8 oz Cream Cheese, at room temperature

10 oz Package Andes Creme De Menth pieces (found next to the chocolate chips, or substitute of package of regular Andes Mints if you can't find these)

Line 2 cookie sheets with waxed paper or parchment. Crush the Oreo Cookies in a food processor or blender. The idea is that you want very small crumbs. If you want to, you can reserve a few tablespoons of crumbs to garnish your truffles with. Place crumbs and cream cheese into a mixing bowl. Using your hand mixer or stand mixer, mix the cheese and crumbs just until they are incorporated.

I made some truffles small, and some larger, and I liked the larger truffles better, but the size is up to you! I used my small cookie scoop, which is about a tablespoon, and popped each out into my hand, and rolled them into a ball. If the Oreo mixture is really sticky, you can try putting some powdered sugar on your hands or try chilling the Oreo mixture for a few minutes. Place the little balls on one of the parchment covered cookie sheets, and put them into the freezer for 20-30 minutes. Chilling them helps them to stay together when you dip them. But, you also don't want them too cold, or it might make your chocolate covering crack. If they crack, just drizzle them with some white or red chocolate and eat them anyway!

Once your little Oreo balls are chilled, melt the mint chocolate pieces. You could also use a regular chocolate coating chocolate instead of the Andes mints. If you like dark, use dark, if you like milk, use milk. If you're daring, use white! Place the mints or coating into a small bowl and pop them into the microwave for 30 seconds. Stir. Put them back into the microwave for 20 second intervals, stirring well between each, until your chocolate is smooth.

Remove the Oreo balls from the freezer and begin dipping. Start out doing about three at a time. I suggest doing three at a time because you want them to still look wet when you put them back into the freezer to set up. If you do too many at once, the first few will start looking dry. Putting them into the freezer while still wet gives them a nice shine. Once you get the hang of it, you can do it faster, and dip more at a time.

Before they dry, sprinkle each with the crumbs you set aside or some unsweetened cocoa powder (this might taste best with the non-minty chocolate coatings), or drizzle with a contrasting color of melted chocolate. You could even get some red chocolate and draw a heart on top! Oh, cute! (Hint: Go to your local craft store or candy supply, and get a little squeeze bottle. If you can find a ketchup or mustard squeeze bottle with a small tip, that would work too. Melt your contrasting color of chocolate, and pour it into the bottle. This makes a great little tool for drizzling!) Place the truffles into the freezer for 2-3 minutes or until the chocolate is completely set. Repeat until all truffles are dipped. At this point, you can pop them inside some little candy cups and place them in a cute box (or cellophane bag!)...and there you have it...the perfect valentine!!

Hot Cereal

I love hot cereal. There's nothing like a bowl of warm yumminess on a cold snowy morning. My current favorite right now is a mixture of cracked wheat and oatmeal....mmmmmm. This is low fat and high in fiber, and really good for you if you don't load it down with sugar. Oh, and did I mention cheap? You can find cracked wheat at lots of health food type stores, or order it online. My secret to not adding tons of sugar (I have a hard time with this cuz I have a sweet tooth!) is to add a bit of unsweetened applesauce and some raisins, and then it only needs a little sugar. This is my favorite way to prepare it:

1/4 C Cracked Wheat
1/4 C Old Fashioned Oats (don't use quick oats, or you might have a soggy mess)
1 1/2 C Water (or 3/4 C water, 3/4 Cup milk...this makes it a little creamier)
Pinch of Salt
1/4 C Raisins or Craisins (you could also use fresh or frozen blueberries, but I wouldn't add them until the last few minutes of cooking time)
4 tsp. Brown Sugar
1/2-1 tsp Cinnamon (depending on how much you like cinnamon)
2 Tbs. Applesauce

Add cereals, salt, and water to a small pot and simmer, stirring periodically, on low heat for 13-15 minutes, or until it reaches your desired consistency. If you are using milk instead of water, be sure not to let it get above a simmer. If you like your raisins soft and plump, add them in at the beginning. Remove from heat and stir in remaining ingredients. Serve with additional milk (or sugar, or honey), if desired. There are lots of possibilities, be creative and have fun with your cereal! If you split this into two servings (as written), it is about 3 weight watchers points per serving.

**If you need to have a quick breakfast during the week before work, make a double batch of this on Saturday or Sunday and put it in the fridge. Each morning, just spoon some out, add a little milk, and reheat it in the microwave. I was surprised at how good and fresh it tasted after being reheated!

Mini Meatloaves

I stumbled upon this meatloaf recipe a while back when I was searching for a recipe that didn't call for 2 pounds of hamburger. This has been my favorite meatloaf recipe since. You can make it for two people, or ten (put your math skills to the test!). It doesn't have to cook for hours, and everyone I've made it for loves it. Oh, and the little loaves really are quite cute!

1 egg
¼ C Milk
1/3 C crushed Saltine crackers
3 Tbs. chopped onion
¼ tsp. Salt
1/8 tsp. Sage
Dash of Pepper
½ lb Lean Ground Beef (I usually use one with 10% fat or less. Figure 1/4 lb per person, or more if you have hungry boys at your house.)
¼ C Ketchup
2 Tbs. brown sugar
¼ tsp Worcestershire sauce

In a bowl, beat the egg. Add milk, cracker crumbs, onion, salt, sage and pepper. Crumble beef over mixture, then get your hands in there and mix well. Don't over mix. Just squish it together until everything is incorporated.














Then, shape into loaves, place in a shallow baking dish or cookie sheet lined with foil. (This makes clean up SO much easier!)















Now for the sauce! Do not skimp on the sauce! Spread it all on there, and try not to lick your fingers. In a small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Stir until sugar is mostly dissolved and then spoon it evenly over meat loaves. Bake at 350 degrees for 40-45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. I love to serve these with baked potatoes, green beans and salad!