Chicken Enchiladas and Black Bean Salsa

Black Bean Salsa

I was pleasantly surprised with how much I loved the Black Bean Salsa.  I saw a recipe on-line here:

Chicken with Black Bean Salsa

I made the Black Bean Salsa but I altered the recipe just a bit.....

Black Bean Salsa
1 small container of cherry tomatoes, quartered
1 can Black Beans (rinsed and drained)
1 small can of white corn
Juice from 2 limes
1 tsp extra virgin olive oil
1 tsp sea salt
2 tablespoons of chopped red onion

Mix all together and serve as a side or serve with tortilla chips. 

We also made Chicken Enchiladas.  This is a recipe from one of my friends, Lara.  It is quick and delicious!  My son, Will, gobbled these right up!

Combine in the same bowl, chicken, sour cream, chilies.

  Mix well and fold in the cheese that you shredded.

Take mixture and place in tortillas.  Roll the tortilla up and place in a greased pan. 

Pour the red sauce and cheese over the enchiladas.  Cover and put in the oven @ 425 for 30 minutes. 

Take cover off and cook until cheese is melted or for about 15 more minutes.  I have already taken the kids servings out to cool in this picture. 

This is my plate......I ate my Black Bean Salsa with some chips!  Yum, yum!

Chicken Enchiladas (makes about 8)
Ingredients:
1 Rotisserie Chicken  or 3/4 pieces of boneless & skinless chicken (cooked & cubed)
1 small onion (I didn't use an onion)
1 can of chopped green chilies
1 block of Monterey Jack Cheese
12 oz Sour Cream
Tortillas
2 cans of Red Sauce
Yellow Cheese (any kind)

Shred the chicken from the rotisserie chicken (or cube and cook the chicken breasts with chopped up onion). 

Grate the Monterey Jack cheese.

Combine in the same bowl, chicken, sour cream, chilies.  Mix well and fold in the cheese that you shredded.

Take mixture and place in tortillas.  Roll the tortilla up and place in a greased pan. 

Pour the red sauce and cheese over the enchiladas.  Cover and put in the oven @ 425 for 30 minutes. 

Take cover off and cook until cheese is melted or for about 15 more minutes. 



My Cooking Wishlist......

Here are a few recipes I want to try for dinners. 

Slow-Cooker White Chicken Chili from My Recipes

King Ranch Casserole from Christy Jordan at The Southern Plate

Pulled Pork Sliders from Christy Jordan at The Southern Plate

I just love looking at recipes and finding new things to cook!  I will post once I try these out! 

My Baking Wishlist.....

These are some recipes on my baking wishlist.....I hope to be able to try these out soon!!!

Devil's Food Cupcakes with Marshmellow Filling from My Recipes

Mississippi Mud Cupcakes from My Recipes

Cream Cheese and Oats Bars from Bake or Break

These all look soooo good!  I can't wait to try them!

Pillow Cookies

I have been a huge fan of Bakerella for years now!  She is incredible!  I always check her site for new recipes and I found this one that looked delicious! 

Bakerella's Pillow Cookie Recipe

So, I decided to try it!  And, I am so glad I did........





Blurry picture, but it shows how you put the brownie in the middle of the cookie dough.






They are VERY big!





....and very Yummy!



Sorry, the pictures are not great but they turned out really yummy!  And, they are HUGE!

Brownie Pillow Cookies
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth.
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes. 

** Recipe from Bakerella - Here is her website:  http://www.bakerella.com/



Broccoli Casserole ~ very easy!

I have all three kiddos this week - my two boys and my niece.....so I am all about easy recipes!  We had spaghetti, broccoli casserole and fruit for dinner last night.  My Dad just brought me fresh broccoli from his garden so I made a broccoli casserole with it.  Fresh broccoli just can't be beat!!  It is tender and it is delicious just by itself BUT the kiddos need some cheese to get them to eat these veggies.  ;) 

I used my Mom's recipe for her Broccoli Casserole but I needed to speed up the process to referee the kiddos.  See the recipe below:

This is all you need and 2 tablespoons of butter.  I used a bag of the fresh broccoli, 1/2 of the large Velveeta cheese,  3 tablespoons of milk, 2 tablespoons butter and a sleeve of wheat Ritz crackers. 

I went ahead and cooked the broccoli and melted the cheese.  I added about 1/4 cup of milk to the cheese to melt.  It was too much so I would recommend using 3 tablespoons. Microwave in 30 second intervals and stir in between until melted. 

Put the broccoli in the dish and pour the cheese over the broccoli. 

Then stir everything together.  When you do this, the broccoli will break up into pieces.......especially this fresh broccoli....as I mentioned it is very tender and DELICIOUS!  In the meantime, I put the Ritz crackers in a Ziploc bag and gave it to Will & Claire.  They crushed them up for me AND it entertained them for a second.  :)

Sprinkle the crackers on top of the cheesy broccoli mixture and then pour the melted 2 tablespoons of butter on top. 

This is our finished project.  Since I needed a quick dinner, I cooked broccoli and melted the cheese so everything was already heated throughout.  I just had to broil the top to brown the crackers.  I broiled for approximately 2 minutes.  I highly suggest keeping a close eye on it while doing this........I broiled mine a little TOO much!  :)

Broccoli Casserole Recipe

2 tablespoons of butter

bag of the fresh broccoli (you can use a bag of frozen)

1/2 of the large Velveeta cheese 

3 tablespoons of milk

2 tablespoons butter

1 sleeve of wheat Ritz crackers (or regular, depending on your preference)

Cook the broccoli and melted the cheese. Add about 3 tablespoons of milk to the cheese to melt.  ** You can use more if needed.   Microwave in 30 second intervals and stir in between until melted.  Put the broccoli in the dish and pour the cheese over the broccoli.   Stir everything together.  When you do this, the broccoli will break up into pieces.......especially this fresh broccoli....as I mentioned it is very tender and DELICIOUS!  In the meantime, crush up the Ritz crackers in a Ziploc bag.  Sprinkle the crackers on top of the cheesy broccoli mixture and then pour the melted 2 tablespoons of butter on top.  Since I needed a quick dinner, I cooked broccoli and melted the cheese so everything was already heated throughout.  I just had to broil the top to brown the crackers.  I broiled for approximately 2 minutes.  I highly suggest keeping a close eye on it while doing this........I broiled mine a little TOO much!  :)

Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes

Okay, I admit it.... I have fallen off the diet wagon. For crying out loud, cadbury eggs are out at the stores and HAVE been for over a month. Chocolate is my weakness. I may need to consider giving it up for Lent again. In the meantime I have created a new cupcake -- Mint Chocolate Chip. I decided to get creative in the kitchen on a Friday night as my boys played what they called "the zippy cup game". It entertained them for about thirty minute with lots of laughter so I let it slide when I saw the mess it was creating.... I was planning on cleaning floors tomorrow anyways. :)

So.... Here are the results of my cupcake creation

I just started pulling things from my baking drawer.........

Chopped up Peppermint Patties

Gently Stir into Cake Batter

I used a French Vanilla cake mix and added Chopped up Peppermint Patties to it.  I gently stirred and put into a cupcake tin. 

After that I used a Chocolate Cream Cheese icing to frost the cupcakes.  The recipe is below:

Chocolate Cream Cheese Frosting

1 8 oz Cream Cheese at room temperature

1 1/2 cups powdered sugar

1/2 cup Chocolate Cocoa powder

1 tsp Vanilla

1 tsp Milk (or most depending on your desired consistency of frosting)

Mix cream cheese, sugar & cocoa together.  Then add liquid ingredients.  You can add more milk if needed and more powdered sugar if it's not sweet enough. 

And here we are...

Honestly, these did not turn out exactly how I wanted them to.  The peppermint patties sunk to the bottom of the cupcakes when baked which I thought may happen.  They still had a good flavor to them.  I would definitely pick a different frosting next time, also.  BUT, I did say I was going to post regardless of outcome.....so here we are!!!  :) 

Happy Valentine's Day!!! Oreo Truffle Pops & Heart Shaped Pizzas!



Our Mini-Pizza Crust



I love holidays and they are even more fun when you have kids because you get to break out all kind of cutesy recipes!  :)  For Valentine's Day, we made mini-heart pizzas and Oreo Truffle Pops.  They are both fairly easy and very festive. 

Our finished project

We used Pillsbury thin crust pizza dough.  I rolled the dough out, used a heart shaped cookie cutter and baked them @ 400 for approximately 10 minutes depending on how big your hearts are.  I let them cool overnight.  The next day, the kids sprinkled them with the toppings of their choice and broiled them for approximately 1 minute.  We used the mini-pepperonis and they were so cute!  The kids loved them!

For the Oreo truffles, I make the truffles and after they are completely cooled, I insert a sucker stick for easy handling and to make my bouquet/center piece. 

The recipe is:
1 box Oreos
1 8 oz block of cream cheese @ room temperature
your choice of melting chocolates (I use white chocolate)

You crush all the Oreos up in a blender of food processor.  After they are all crushed up, add in the block of cream cheese and mix.  Refrigerate the mixture for about 1 hour.  Roll the mixture into balls and dip in the melted chocolate and add sprinkles!  Super cute, yummy and a great center piece!

Oreo Truffle Bouquet

One pot Taco Soup ~ one of my favorites!!!

I usually take recipes and alter them to what I have on-hand or to our household preferences.  This soup started with a Paula Deen recipe and I have slowly changed it into this easy and frequently used recipe.  You throw everything is together, heat up & serve!! 

Ingredients

• 1 rotisserie chicken
• 2 (15 1/2-ounce) cans black beans (drained)
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

 Remove the chicken and chop it up.  You through everything in together and heat on the stove on low for about 30 minutes.  It is so easy!!!  You can also substitute the chicken for 1 lb ground beef.  To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and any other garnishments you choose.

Deep Dish Pizza

 I was inspired to try the Deep Dish Pizza  post on The Southern Plate.  If you have not gone to her website, I highly recommend you to check it out!  There are tons of great recipes and great pictures to go along with it.  I had to alter the recipe to go along with what I had on hand and I am doing weight watchers.  It still turned out pretty good and it was really easy!  My family seemed to enjoy it also, so that is a plus!  :)
Here is the original recipe:

The Southern Plate's Deep Dish Pizza Recipe

Altered Recipe:

• 1lb lean ground beef
• 1 med onion, chopped
• 1 C flour
• 1 bell pepper, chopped (I omit due to picky family)
• 15 ounce jar pizza sauce
• 1/2 C Parmesan (Parmesan is not as easy to spell as one might think…)
• 8 ounce weight watchers mixed cheese
• 1/2 tsp salt
• dash black pepper
• 1 cup skim milk
• 1/2 cup egg beaters
• 1 T oil
• 1/2 tsp garlic salt*
• 1/4 cup fresh oregano*
• **I leave out garlic salt and oregano and just put in two tablespoons dry Italian Seasoning

Preheat oven to 350. Brown hamburger, onion, and bell pepper (if you use). Drain well. Add garlic salt and oregano (or Italian Seasoning). Add pizza sauce. Stir well. Grease a 9×13 inch pan with cooking spray. Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese.  In mixing bowl, add eggs, milk, flour, oil, and salt. Pour over meat in pan. Sprinkle Parmesan cheese over batter. Bake 30 minutes.

Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese.

Mix up the flour mixture.

Pour the flour mixture over the cheese & meat in the pan. 

Sprinkle with Parmesan cheese.

Bake @ 350 degrees for 30 minutes.

Okay, so let's be honest.  I am sure my Deep Dish Pizza was not near as yummy as Christy's at The Southern Plate but it fit my diet and it actually wasn't too bad with the altered version.  I may have to have a cheat night to try the REAL deal sometime soon!   Enjoy!