1-2/3 oz Old Paso Enchilada Sauce Mix
6 oz Canned Tomato Paste
2 T olive oil
2 Onions, chopped
1 Green Pepper, chopped
3 cloves Garlic, minced
1-1/2 c uncooked Yellow Cornmeal
15 oz Canned Black Beans, drained and rinsed
15oz Canned Corn, drained
2 c Cooked Chicken Breast, diced
1-1/2 c Cheddar Cheese, shredded
Preheat oven to 350. Prepare enchilada sauce according to package directions, using tomato paste and 3 cups of water.
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to 2 cups of water in a medium bowl and stir to combine. Gradually add cormeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickend, about 4 to 6 minutes.
Coat 9x13 inch baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes.
Slice into 8 pieces and serve.
[I RECOMMEND USING ABOUT HALF THE ENCHILADA SAUCE SUGGESTED]
[Thanks to old college friend Sande Golightly Nascimento!]
Saturday, April 25, 2009
PASTA FAGOLI SOUP -- Compare to Olive Garden!
1 lb Ground Beef
1 lb Italian Sausage [I prefer all Ground Beef]
1 c Bacon, cooked and crumbled
14 oz Baby Carrots
1+ c Chopped Onion
1 c Green Bell Pepper, chopped
1-1/2 c Chopped Celery
1qt Tomato Juice or Homestock Tomato Soup
48 oz Diced Canned Tomatos with garlic and basil
2 cans Dark Red Kidney Beans [I substitute 1 can black beans]
1 can Light Red Kidney Beans
1 qt Chicken Stock -- add as needed to the thickness you want
2 T Basil
1T Oregano
7 cloves Garlic
Salt to taste
1 lb Dry Pasta
Optional:
1 can Black Olives
Saute onion
Cook beef and sausage until browned
Just throw in everything -- EXCEPT THE PASTA.
Simmer for 30 minutes or longer.
Add pasta, continue simmer another 20 minutes or until pasta is tender.
Serve with freshly grated parmesan cheese.
Makes a large pot. Will serve 12+ hearty appetites!
[Thanks to epicurious.com!]
1 lb Italian Sausage [I prefer all Ground Beef]
1 c Bacon, cooked and crumbled
14 oz Baby Carrots
1+ c Chopped Onion
1 c Green Bell Pepper, chopped
1-1/2 c Chopped Celery
1qt Tomato Juice or Homestock Tomato Soup
48 oz Diced Canned Tomatos with garlic and basil
2 cans Dark Red Kidney Beans [I substitute 1 can black beans]
1 can Light Red Kidney Beans
1 qt Chicken Stock -- add as needed to the thickness you want
2 T Basil
1T Oregano
7 cloves Garlic
Salt to taste
1 lb Dry Pasta
Optional:
1 can Black Olives
Saute onion
Cook beef and sausage until browned
Just throw in everything -- EXCEPT THE PASTA.
Simmer for 30 minutes or longer.
Add pasta, continue simmer another 20 minutes or until pasta is tender.
Serve with freshly grated parmesan cheese.
Makes a large pot. Will serve 12+ hearty appetites!
[Thanks to epicurious.com!]
Honey-Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Thanks phemomenon.blogspot.com
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Thanks phemomenon.blogspot.com
Asian BBQ Chicken
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 chicken breasts
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Thanks Our Best Bites
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 chicken breasts
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Thanks Our Best Bites
Asian BBQ Chicken Pizza
Pizza dough
Asian BBQ Chicken
Mozzarella cheese
Red onion
Fresh cilantro
Alfredo sauce
1. Make a batch of Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you're making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)
2. Whip up a batch of pizza dough (we like to use our recipe for focaccia bread). Follow directions for baking or grilling.
3. When it's time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 2-3 breasts for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.
4. When it's done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!
Thanks Our Best Bites
Asian BBQ Chicken
Mozzarella cheese
Red onion
Fresh cilantro
Alfredo sauce
1. Make a batch of Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you're making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)
2. Whip up a batch of pizza dough (we like to use our recipe for focaccia bread). Follow directions for baking or grilling.
3. When it's time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 2-3 breasts for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.
4. When it's done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!
Thanks Our Best Bites
Pizza Sauce
Pizza Sauce
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning (see below)
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)
Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Mix ingredients and allow to stand until ready to use. It make enough for two average-sized pizzas. You can also freeze it.
Thanks Our Best Bites
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning (see below)
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)
Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Mix ingredients and allow to stand until ready to use. It make enough for two average-sized pizzas. You can also freeze it.
Thanks Our Best Bites
Alfredo Sauce
This sauce is so easy and delicious. I think it tastes similar to Olive Garden's Alfredo Sauce. Thanks Our Best Bites for another Delicious Recipe
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly.
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly.
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