olive oil
3 boneless, skinless chicken breasts, cut into 1" cubes (or smaller)
2 tsp. cumin
salt and pepper to taste
1/2 onion, diced
3 cloves garlic, diced
16 oz. light sour cream
4 green onions, chopped
2 (4.5 oz) cans diced chilies
2 c. shredded Mexican-blend cheese
8 oz. block of light cream cheese, cut into 8 long strips
8 large flour tortillas
jar of enchilada sauce (16 oz?)
Preheat oven to 375, and spray a large casserole dish with olive oil (13x9).
Over medium to medium-high heat, saute chicken with salt, pepper, and 1 tsp. cumin. When almost cooked thru, add in onion and garlic, cooking till translucent.
In a large bowl, mix sour cream, 1 tsp. cumin, green onions, chilies, and 1 c. cheese. Add in chicken mixture (if it has a lot of liquid in it, drain that off first...gross I know).
Spoon about 1/2 c. of filling in the center of each tortilla, then lay a strip of cream cheese on top. Fold up ends of tortilla, then roll up to seal. Place seam side down in casserole dish. You will probably have to cram the enchiladas in the casserole to get them all to fit!!
Pour the jar of sauce over the enchiladas, then cover with tinfoil. Bake at 375 for about 20 minutes, or until filling is heated thru, and sauce begins to bubble. Remove the foil, sprinkle the remaining cup of cheese over the top, baking for another 5-10 minutes till cheese is melted and bubbly.
YUM!!!
Thursday, September 24, 2009
Santa Fe Stew
Santa Fe Stew
2 lbs. ground chicken, venison, or beef (or combination)
1 onion, diced
2 packages Ranch Dressing mix
2 packages Taco Seasoning
1 16-oz. can of each of the following (do not drain):
black beans
kidney beans
pinto beans
diced tomatoes with chilies (you can use 2 cans)
1 large can of diced tomatoes
2 cans of white corn
2 cups of water (can be discarded if you’d like less broth)
Brown meat with onions, drain. Stir in the 4 seasoning packets. Add remaining ingredients and simmer for at least 2 hours.
Serve with sour cream, shredded cheese, green onion, and tortilla chips
2 lbs. ground chicken, venison, or beef (or combination)
1 onion, diced
2 packages Ranch Dressing mix
2 packages Taco Seasoning
1 16-oz. can of each of the following (do not drain):
black beans
kidney beans
pinto beans
diced tomatoes with chilies (you can use 2 cans)
1 large can of diced tomatoes
2 cans of white corn
2 cups of water (can be discarded if you’d like less broth)
Brown meat with onions, drain. Stir in the 4 seasoning packets. Add remaining ingredients and simmer for at least 2 hours.
Serve with sour cream, shredded cheese, green onion, and tortilla chips
Saturday, June 14, 2008
Chicken and Sausage Gumbo
Just thought I'd update my blog since I haven't in forever :)
Here's a YUMMY gumbo recipe that I'm making for Wes and his dad for Father's Day.
This is a pretty involved recipe, but it is very worth it! It is even better a day or two later! Serves a houseful!
3 large boneless skinless chicken breasts, diced into small chunks
1 pkg. Cajun Style sausage (I found it in the meat dept. at Publix), cut into pieces about the same size as the chicken
2 stalks of celery, diced
1 medium green pepper, diced
1 medium onion, diced
3 cloves of garlic, pressed
2 large cans of crushed or diced tomatoes (depending on the consistency you want)
1 bag of frozen chopped okra, thawed (leave out while you're cooking and it will be thawed enough)
1 box of chicken broth
1 stick of butter
½ c. flour
Small amt. of olive oil (around a tablespoon?)
Old Bay seasoning
Salt
Pepper
Cayenne
Oregano
Parsley
Season the chicken with a generous amount of Old Bay and salt. In a cast iron skillet (if available), sauté the chicken in olive oil, until just done. Put the chicken on a plate and tent with foil.Add the sausage to the skillet, cook until done. Drain on a plate lined with paper towels, and tent with foil. Wipe out the skillet with a paper towel, leaving a small amount of grease and any small bits of sausage. Turn the heat to low, and melt the butter in the skillet. Slowly whisk in ½ c. of flour, a small amount at a time, making sure to scrape up any bits off the bottom of the skillet. Whisk constantly as roux simmers, until dark brown, about 20 minutes. **CAREFUL…this will burn easily (I speak from experience)**Add the celery, green pepper, onion, and garlic to the roux, and continue to stir for approximately 5 minutes. Add about ½ of the chicken broth, and stir until thickened. Remove skillet from the heat.
In a large stockpot, put the two cans of tomatoes over medium low heat. Add the roux/veggie mixture to the tomatoes (easiest way for me was with a large ladle). Once you've gotten as much of the roux out of the skillet, add the rest of the chicken broth and stir to get the last of it out of the skillet, then pour into the tomato mixture. Add the okra to the pot, along with Old Bay (1T), salt (½ T), pepper (1 T), cayenne (1 tsp), oregano (1 tsp) and parsley (1 tsp) to taste—these are approximate measurements.Allow to simmer for about 15 minutes, and then add in the chicken and sausage. Simmer for at least 20 minutes more. Serve over rice. YUM!
Here's a YUMMY gumbo recipe that I'm making for Wes and his dad for Father's Day.
This is a pretty involved recipe, but it is very worth it! It is even better a day or two later! Serves a houseful!
3 large boneless skinless chicken breasts, diced into small chunks
1 pkg. Cajun Style sausage (I found it in the meat dept. at Publix), cut into pieces about the same size as the chicken
2 stalks of celery, diced
1 medium green pepper, diced
1 medium onion, diced
3 cloves of garlic, pressed
2 large cans of crushed or diced tomatoes (depending on the consistency you want)
1 bag of frozen chopped okra, thawed (leave out while you're cooking and it will be thawed enough)
1 box of chicken broth
1 stick of butter
½ c. flour
Small amt. of olive oil (around a tablespoon?)
Old Bay seasoning
Salt
Pepper
Cayenne
Oregano
Parsley
Season the chicken with a generous amount of Old Bay and salt. In a cast iron skillet (if available), sauté the chicken in olive oil, until just done. Put the chicken on a plate and tent with foil.Add the sausage to the skillet, cook until done. Drain on a plate lined with paper towels, and tent with foil. Wipe out the skillet with a paper towel, leaving a small amount of grease and any small bits of sausage. Turn the heat to low, and melt the butter in the skillet. Slowly whisk in ½ c. of flour, a small amount at a time, making sure to scrape up any bits off the bottom of the skillet. Whisk constantly as roux simmers, until dark brown, about 20 minutes. **CAREFUL…this will burn easily (I speak from experience)**Add the celery, green pepper, onion, and garlic to the roux, and continue to stir for approximately 5 minutes. Add about ½ of the chicken broth, and stir until thickened. Remove skillet from the heat.
In a large stockpot, put the two cans of tomatoes over medium low heat. Add the roux/veggie mixture to the tomatoes (easiest way for me was with a large ladle). Once you've gotten as much of the roux out of the skillet, add the rest of the chicken broth and stir to get the last of it out of the skillet, then pour into the tomato mixture. Add the okra to the pot, along with Old Bay (1T), salt (½ T), pepper (1 T), cayenne (1 tsp), oregano (1 tsp) and parsley (1 tsp) to taste—these are approximate measurements.Allow to simmer for about 15 minutes, and then add in the chicken and sausage. Simmer for at least 20 minutes more. Serve over rice. YUM!
Sunday, December 9, 2007
3 Months Later...
...I have finally cooked!! And boy did I...
Saturday was Wes's company Christmas party at our house. No biggie...hotdogs, hamburgers, salespeople bringing appetizers. Well, that's too simple for me, of course. So I decide I want to make chili. Not too hard, right? HA! Of course I can't just do the chili seasoning mix + ground beef + tomatoes = chili. Nooo way. So here's what I made. It turned out GREAT...but I think we'll be eating it for the next month and a half. I definitely had to send Wes out to Wally World to buy a TURKEY FRYER to cook it all in because it made so much. Oops.
6 lbs. ground beef (shoulda realized it was going to make a ton at this point...)
8 cans diced tomatoes
6 cans RoTel tomatoes
4 cans tomato paste
2 cans pinto beans
2 cans dark red kidney beans
2 cans light red kidney beans
2 cans cannelini beans
2 cans chili beans
2 canned chipotle peppers in adobo sauce (I stuck them in the food processor with a couple of spoonfuls of the diced tomatoes to chop them up well. Feel free to add more chipotles, this chili wasn't very spicy)
2 large red onions, diced
1 head of garlic, diced
2 green peppers, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1/2 to 1 beer--I used a Fosters because it was in the fridge :)
2 packets of chili seasoning mix
about 2 T. Worcestershire sauce
ground cumin
chili powder
salt
Tabasco
water
I first sauteed the bell peppers, onions, and garlic (in batches) in a little bit of olive oil. I then added that into a pot with 6 cans of diced tomatoes, the RoTel tomatoes, the 2 cans of chili beans, the cans of all the other beans (drained and rinsed well), the beer, the chipotle peppers and some seasonings (salt, cumin, chili powder, Tabasco, Worcestershire). I let this mixture simmer for a bit. At this point, it was near midnight, so I went to bed :). Assuming you're doing this all in one fell swoop, just let the veggie mixture simmer while you brown the beef in batches. Drain well each time. Also, I added a bit of the last 2 cans of diced tomatoes and the seasoning mixtures each time (once the beef was cooked) and let it simmer for just a few minutes before adding it to the veggie mixture. I also was mixing the tomato paste and water and adding it to the pot to get the amount of liquid in the pot that looked good. Writing this all down, it doesn't seem nearly as complicated--and time consuming--as it was. Anyway, I let it all simmer (in the turkey fryer pot on the side burner of the grill) for about 3 to 4 hours. I continued tasting it and adding whatever it seemed like it needed during that time. I served it with fritos, grated cheese, and sour cream. YUM! In fact, I'm going to go eat a bowl right now :)
Saturday was Wes's company Christmas party at our house. No biggie...hotdogs, hamburgers, salespeople bringing appetizers. Well, that's too simple for me, of course. So I decide I want to make chili. Not too hard, right? HA! Of course I can't just do the chili seasoning mix + ground beef + tomatoes = chili. Nooo way. So here's what I made. It turned out GREAT...but I think we'll be eating it for the next month and a half. I definitely had to send Wes out to Wally World to buy a TURKEY FRYER to cook it all in because it made so much. Oops.
6 lbs. ground beef (shoulda realized it was going to make a ton at this point...)
8 cans diced tomatoes
6 cans RoTel tomatoes
4 cans tomato paste
2 cans pinto beans
2 cans dark red kidney beans
2 cans light red kidney beans
2 cans cannelini beans
2 cans chili beans
2 canned chipotle peppers in adobo sauce (I stuck them in the food processor with a couple of spoonfuls of the diced tomatoes to chop them up well. Feel free to add more chipotles, this chili wasn't very spicy)
2 large red onions, diced
1 head of garlic, diced
2 green peppers, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1/2 to 1 beer--I used a Fosters because it was in the fridge :)
2 packets of chili seasoning mix
about 2 T. Worcestershire sauce
ground cumin
chili powder
salt
Tabasco
water
I first sauteed the bell peppers, onions, and garlic (in batches) in a little bit of olive oil. I then added that into a pot with 6 cans of diced tomatoes, the RoTel tomatoes, the 2 cans of chili beans, the cans of all the other beans (drained and rinsed well), the beer, the chipotle peppers and some seasonings (salt, cumin, chili powder, Tabasco, Worcestershire). I let this mixture simmer for a bit. At this point, it was near midnight, so I went to bed :). Assuming you're doing this all in one fell swoop, just let the veggie mixture simmer while you brown the beef in batches. Drain well each time. Also, I added a bit of the last 2 cans of diced tomatoes and the seasoning mixtures each time (once the beef was cooked) and let it simmer for just a few minutes before adding it to the veggie mixture. I also was mixing the tomato paste and water and adding it to the pot to get the amount of liquid in the pot that looked good. Writing this all down, it doesn't seem nearly as complicated--and time consuming--as it was. Anyway, I let it all simmer (in the turkey fryer pot on the side burner of the grill) for about 3 to 4 hours. I continued tasting it and adding whatever it seemed like it needed during that time. I served it with fritos, grated cheese, and sour cream. YUM! In fact, I'm going to go eat a bowl right now :)
Tuesday, October 16, 2007
Yummy Chicken Recipe--from MC
We had this a couple of nights ago, and it was great! I stole it from MC, but she made it in the crock pot, and I didn't think of it until the evening I wanted to have it...so this is my version of MC's Ranch Crockpot Chicken!
3 Boneless, skinless chicken breasts
1 pkg. of ranch dressing mix
1 can of cream of celery soup
1/2 can (soup can) milk
1 block of low-fat cream cheese
1 box of long grain and wild rice, cooked
salt and pepper
olive oil
Salt and pepper the chicken, then cook for about 3-4 minutes per side in the olive oil in a large skillet over medium or so heat. While the chicken is cooking, combine the ranch mix, soup, and milk in a large bowl. Remove the chicken--it will not be cooked through yet!--and set aside. Reduce heat to med-low/low, and add the soup mixture to the pan, scraping up all the bits from the pan and stirring for a second. Add the chicken back to the pan, coating in the soup mixture. Cover, and cook until chicken is cooked through.
3 Boneless, skinless chicken breasts
1 pkg. of ranch dressing mix
1 can of cream of celery soup
1/2 can (soup can) milk
1 block of low-fat cream cheese
1 box of long grain and wild rice, cooked
salt and pepper
olive oil
Salt and pepper the chicken, then cook for about 3-4 minutes per side in the olive oil in a large skillet over medium or so heat. While the chicken is cooking, combine the ranch mix, soup, and milk in a large bowl. Remove the chicken--it will not be cooked through yet!--and set aside. Reduce heat to med-low/low, and add the soup mixture to the pan, scraping up all the bits from the pan and stirring for a second. Add the chicken back to the pan, coating in the soup mixture. Cover, and cook until chicken is cooked through.
Thursday, September 6, 2007
Hmm...
So I'm not doing a very good job cooking! Monday night I cooked, Tuesday I was tired, so we had Mexican, Wednesday was my school's Chick-Fil-a night, so I was the good little teacher and got dinner there (remind me not to do that...too many parents wanting to discuss their precious children!!), and tonight we went out to celebrate a friend's birthday (that was a MONTH ago, I'm a bad friend!!). Not much cooking going on in the Vicars' household! And I'll go ahead and tell you...tomorrow night we've got a football game, so I'll be coaching the cheerleaders, and my dinner will come from the booster club. Another non-cooking night!
I apologize to all of ya'll because I'm not posting recipes, but I apologize MORE to my dear husband...poor guy!
I apologize to all of ya'll because I'm not posting recipes, but I apologize MORE to my dear husband...poor guy!
Monday, September 3, 2007
Our Staple Veggie!
I don't know why I haven't posted this yet, because its one of the few veggies I cook that Wes really likes...and its easy too! I have never measured the ingredients, so I'll estimate the best I can!
Garlic Green Beans
1-2 pats of butter
1 tbsp. olive oil
2 tbsp. minced garlic (best if its fresh, but I admit...I've used the jar stuff too)
2 tbsp. flour
1/2 c. milk
salt/pepper
1 bag frozen cut green beans
In a saucepan, combine the butter and olive oil over medium heat. Saute garlic in this. Stir in flour, making sure to get rid of any lumps, as it will thicken quickly. While still stiring, add milk slowly, allowing to thicken. Add salt and pepper, and stir in bag of green beans, coating all in garlic sauce. Cover, reduce heat to low/med-low, and let cook til beans are warmed through.
We're having these, along with wild rice, stuffing, and turkey breast (if it ever finishes cooking...ugh!) tonight.
Happy Labor Day everyone!
Garlic Green Beans
1-2 pats of butter
1 tbsp. olive oil
2 tbsp. minced garlic (best if its fresh, but I admit...I've used the jar stuff too)
2 tbsp. flour
1/2 c. milk
salt/pepper
1 bag frozen cut green beans
In a saucepan, combine the butter and olive oil over medium heat. Saute garlic in this. Stir in flour, making sure to get rid of any lumps, as it will thicken quickly. While still stiring, add milk slowly, allowing to thicken. Add salt and pepper, and stir in bag of green beans, coating all in garlic sauce. Cover, reduce heat to low/med-low, and let cook til beans are warmed through.
We're having these, along with wild rice, stuffing, and turkey breast (if it ever finishes cooking...ugh!) tonight.
Happy Labor Day everyone!
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