Chicken Enchiladas – my way

I love these enchiladas and they are so easy to make. I did buy the smaller shells this time, but I would definitely not do that again.

Here’s my recipe:

1 rotisserie chicken from the deli

1 16oz jar of your favorite salsa, I like the black bean and corn.

1 16oz can of black beans

2 cups Colby jack cheese

1 package of 12″ tortillas

3 tbsp butter

3 tbsp flour

2 cups of chicken broth

1 cup sour cream

1 4oz can of green chilies

Directions:

Preheat oven to 350.

Shred the chicken into a bowl and combine with salsa, black beans, and 1 cup of cheese. Take a generous amount of the mixture and roll into tortilla. Place in backing dish with the seam side down. Set aside.

In a large saucepan or frying pan on low heat melt butter, add flour and mix together thoroughly. Once the mixture has browned a bit, add chicken broth, mix with a whisk making sure to remove all lumps. Turn heat up until mixture has thickened to the consistency of ketchup, then add sour cream and chilies.

Pour over tortillas and top with remaining cheese.

Bake for 22 minutes uncovered at 350. If you would like to darken the cheese you can broil for a few minutes.

Enjoy!

Christmas Feast of all Nations

On Christmas my sister and I decided to have a feast of all the nations that make up our family. We had Norwegian meatballs, German Spaetzle, and African Chicken Stew (for my girls who are West African). We served it over white rice and it was delicious! They loved it and I will definitely make it again. Maybe next year. I suggest you give it a try too.

African Chicken Stew

Original Recipe can be found here

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins 

  • ¼-1/2 cup oil
  • 3- 3 1/2 pound chicken cut in pieces
  • 5-6 Roma tomatoes or 2 cups tomato puree
  • 1 medium onion sliced
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoon dried thyme
  • 1 Tablespoon smoked paprika
  • 1/4 teaspoon curry powder  
  • 1 bay leaf
  • 1 tablespoon maggi or chicken bouillon granules
  • 2 cups water
  • 2 green onion chopped whites and green parts
  • 3 tablespoon parsley
  • 1- 2 cups of sliced carrots
  • Salt and pepper to taste

Instructions

  1. Season chicken with, salt and pepper. Set aside
  2. In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown.
  3. If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomatos blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
  4. Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of soup with water or stock.
  5. Season with salt according to preference. Remove bay leaf.
  6. Serve over warm rice.

Glorified Grahams

Otherwise known as Christmas Crack by my family….

This is the easiest cookie that we make in our Family Christmas Cookie Marathon Baking day.  It’s always been one of my favorites, and because it’s so easy, it might become one of your favorites too.  It is buttery, sweet and the nuts top it off with saltiness.  It hits all my taste buttons!

Glorified Grahams

Graham Crackers

1 C butter

1 C brown sugar

1 C chopped pecans

Line your cookie sheet (must have sides) with graham crackers.

In a small sauce pan heat butter and brown sugar and bring to a boil. Boil for 2 minutes, stirring frequently. Remove from heat. Pour mixture over crackers, then sprinkle nuts evenly over crackers. 

Bake in a preheated oven (350 degrees) for 10 minutes. Cool slightly and cut into oblong bars. Store in an air-tight container.

Christmas Tradition: Gingerbread Houses

This year we added to the Christmas Gingerbread tradition by baking our own Gingerbread.  This was half out of necessity and half out of adventure.  There were no Gingerbread house kits to be found in the small Northern Minnesota town that I was visiting over the weekend.

I think we will be adding the baking process to this tradition.  It was fun to create our little village, and the gingerbread smells it created were so warm and cozy.  It set the perfect mood, along with the snow covered ground and apple cider simmering on the stove.

Here is the The Gingerbread Recipe that we used.  I would recommend it for building, but not for cookies as there wasn’t enough Ginger flavor for my taste, but you may like it.


Dough

2 Sticks Softened Butter

1 cup Brown Sugar

2 cups Molasses

4 Eggs

8 cups of all purpose flour

1 tsp baking soda

1 tsp salt

5 tbsp ground cloves

5 tbsp ground cinnamon

5 tbsp ground ginger

Directions

In a bowl combine brown sugar and butter and mix until smooth, add molasses and eggs; set aside.

In a large bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger.

Into the large bowl add the wet ingredients, folding in by hand.  Once combined place on a floured surface and roll out to 1/4″ thick, and cut out pieces.  There are many templates online or you could create your own.

Preheat oven to 350.  Place Gingerbread pieces on parchment paper covered cookie sheet and bake for 12 minutes.  Cool completely before assembling house.

Icing

2 lbs powdered sugar

1 tsp cream of tarter

3 egg whites

1/4 cup water

Combine powered sugar and cream of tarter in a bowl.  Add eggs and whip adding water until you get the consistency you like.  I like mine to make stiff peaks.