Category: Entree

Creamy Chicken Enchiladas

On By sarafillmerIn EntreeLeave a comment

This recipe was sent to me by my mother-in-law.  I had been making a similar recipe that involved Rotel, but we like this version better.

  • 1 tablespoon butter or margarine
  • 1 can medium red enchilada sauce
  • 4-8 ounces of cream cheese, softened, depending on taste
  • 4-5 shredded, cooked chicken breasts
  • 8 8” flour tortillas
  • 2 cups shredded cheese of your choice
  • 1 pint whipping cream

Preheat oven to 350°. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat.  Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon a generous amount of chicken mixture and enchilada sauce down the center of each tortilla. Roll up tortillas and place seam side down in the lightly greased 9×13 baking dish. Sprinkle with cheese and drizzle with remaining enchilada sauce and whipping cream. Cover with foil and bake at 350 for 30 minutes. Take off foil and cook for another 15 minutes, or until top is golden brown.

Homemade Chicken Strips

On By sarafillmerIn EntreeLeave a comment

Another great find from the Pioneer Woman. I personally think these are better than Chick-Fil-A.

  • 1  pkg chicken tenders
  • 2  teaspoons Lawry’s (or favorite seasoning)
  • 1 1⁄2 cup flour
  • Buttermilk
  • Vegetable Oil

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in butter milk for 15-20 minutes (or longer if you’d like). In another bowl, combine 11⁄2 cups flour and 2-3 teaspoons of Lawry’s. Mix this together well. Next, add about 1⁄4-1⁄2 cup of butter milk into the flour mixture and stir lightly with a fork as you add it. Heat about 1” of vegetable oil in a large skillet over medium-low to medium heat. Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate. Serve with your favorite dipping sauce.

3-Ingredient Crockpot Chicken

On By sarafillmerIn EntreeLeave a comment

Another three ingredient meat courtesy of mychocolatetherapy.com. Great for soups, tacos, or enchiladas.

  • 6 boneless, skinless chicken breasts
  • 1 jar salsa
  • 1 packet of taco seasoning

Place the chicken breasts in your slow cooker and cover completely salsa and taco seasoning. Cook on low for 6-8 hours, or until meat shreds easily. Serve in tortillas with desired fixin’s.

Pulled Pork

On By sarafillmerIn EntreeLeave a comment

This recipe takes quite a bit of prep time, but it’s totally worth it. It makes a ton of food for leftovers, or a big gathering. Also courtesy of kevinandamanda.com. =)

Dry Rub

  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • 1 tablespoon ground pepper
  • 1 tablespoon paprika
  • 1⁄2 cup brown sugar

Brine Solution

  • 1⁄2 cup salt
  • 1⁄2 cup brown sugar
  • 2 quarts cold water
  • 2 bay leaves
  • 3 tablespoon dry rub mix

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225° oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this)

Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this) Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200°, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170° or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

 

Chicken Tortilla Soup

On By sarafillmerIn Entree, SoupLeave a comment

This recipe comes from allrecipes.com. I altered the recipe a little bit, but it was delicious, and really good as leftovers. As always I doubled the chicken so if you like a little less just cut it in half.

  • 2 lbs. shredded chicken
  • 1 15 oz can of diced tomatoes
  • 1 10 oz can of enchilada sauce
  • 1 medium onion, chopped
  • 1  4 oz can chopped green chile peppers
  • 2  cloves garlic, minced
  • 3  14.5 oz cans of chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1⁄2 10 oz package frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chopped cilantro

Place all ingredients in your slow-cooker/crock pot. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. I put my chicken in frozen and shredded it about an hour before serving. Serve with crumpled tortilla strips, cheese and avocados. If you are feeling frisky you can make your own tortilla strips using corn tortillas brushed with oil and baking in a 400 degree oven for about 15 minutes.

Tomato Basil Soup

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This recipe is a dead ringer for La Madeleine’s. I found it on a website called girltalkhome.com.

  • 4 cups canned crushed tomatoes
  • 12 fresh basil leaves
  • 1 cup heavy cream
  • 1 stick sweet unsalted butter
  • 1⁄4 teaspoon cracked black pepper
  • salt to taste

Simmer tomatoes in a saucepan for 30 minutes. Puree, with the basil leaves in a blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Baked Potato Soup

On By sarafillmerIn Entree, SoupLeave a comment

This recipe is brought to you by Paula Deen. While not the thing to eat if you’re worried about your cholesterol, it is nevertheless very yummy.

  • 8-10 slices of bacon
  • 1 onion, diced
  • 1⁄2 cup all purpose flour
  • 3 14.5 oz cans chicken broth
  • 5 potatoes, baked, peeled, and diced
  • 1  teaspoon dried parsley flakes
  • 2  cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream

In a Dutch oven, or stock pot, cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in diced potatoes, parsley bacon and half & half cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.

Texas Chili

On By sarafillmerIn Entree, SoupLeave a comment

This recipe comes courtesy of a website called 70sbig.com. Bryan loves it because of all the meat that is packed in this chili. It is very good, but can be a bit spicy, so if that’s not your thing, cut down on the amount of chili powder you put in.

Spice Mix

  • 2-3 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mexican oregano leaves
  • 1-2 teaspoon black pepper (to taste)
  • 1-2 teaspoon salt (to taste)

Chili Ingredients

  • 2 pounds coarse ground beef
  • 2 1⁄2 pounds stew meat
  • 1 can diced tomatoes
  • 1 can Rotel
  • 4-5 minced garlic cloves
  • 1⁄2-1 cups chopped white onions
  • 1⁄4-1⁄2 cup chopped cilantro
  • Lime juice from 1 lg. lime
  • Thickener (flour, etc.)
  • 20 oz. can of beer
 

Preparation for this recipe is very simple. Prepare the spice mix and set aside. Brown the ground beef and stew meat, then put all the chili ingredients into a crock- pot in the order they are listed, with the exception of the thickener, adding more or less beer depending on taste. Add in the spice mix and stir until mostly mixed. Put the lid on the crock-pot and cook for 6-8 hours, adding in the thickener (we like Wondra) about an hour before eating. Top with shredded cheese or pair with cornbread to complete the meal.