Author: Nicole

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Recipes

Colie’s Cheesy Chicken Enchilada Casserole

Nicole



Admittedly I am horrible at following a recipe. Why? Because I can always think of a way to do it “better” or I need to use up something in the refrigerator, or I am missing something I need.  For once none of these were the case. I liked the concept of the recipe I found online, but it wasn’t what I was going for. I had pre-cooked chicken that I roasted in the crockpot for chicken enchiladas that I wanted to use, but this recipe called for the chicken to start uncooked.  I didn’t want to be bothered!


This was super simple and quite tasty! I was a little nervous about how it would turn out, but it turned out so yummy, and we had a ton left over! Literally we ate 1/3 of the casserole for dinner as a side I served Sweet Corn Cakes.


I loved the ease of the recipe, and loved the flavor! Just remember for those people who are nervous in the kitchen if you never stray away from a recipe you will never know what you can create! The best recipes are created by accident. Brownies were created  from a failed cake recipe.


Ingredients:
  • 2 tablespoons margarine
  • 1 pound of cooked skinless boneless chicken breast shredded
  • Salt and pepper to taste
  • 1 teaspoons cumin powder
  • 1 teaspoons garlic powder
  • 1/2 teaspoon taco seasoning
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup canned corn (drained)
  • 1 small can of diced green chilies
  • 1 14oz can of diced tomatoes (undrained)
  • 16 corn tortillas
  • 2 cans of Old El Paso enchilada sauce (I used Mild)
  • 2 cups shredded Kraft Mexican Cheese
  • 1 cup mozzarella Cheese
  • 1 cup cheddar cheese

 Directions:
  1. To a skillet add margarine, and onion. Sauté until onions are translucent, then add the garlic (do not allow the garlic to brown or it will taste bitter) and cook for another minute.
  2. To the skillet add salt, pepper, cumin, garlic powder, and taco seasoning and mix well.
  3. Next add corn, green chilies, diced tomatoes, and shredded chicken all the mixture and heat thoroughly.
  4. Now to prepare your casserole! Combine all your cheese into a bowl and mix together well.
  5. Pour the enchilada sauce in a bowl, then spoon enough sauce into a 9×13 baking dish to cover the bottom.
  6. Take a corn tortilla and divide it into 4’s (you can do multiple at a time). Take each one of the fours and dip them into the enchilada sauce coating each piece front and back, then line the bottom of the pan with the tortillas, keep tearing and dipping until the entire bottom of the pan is lined with tortilla pieces.
  7. Now over the tortilla pieces spread out enough of your chicken mixture to cover the tortillas, then cover the chicken mixture with cheese (be generous).   
  8. Keep repeating this process until you are out of the chicken mixture. I was able to get four layers, but it will depend on how much of the chicken mixture you add to each layer.
  9. Your final layer should be dipped tortilla pieces covering the top of your casserole. Last top your tortilla pieces with the remaining cheese.
  10. Bake on 350 for 30 minutes or until it’s bubbling from the bottom up.

*Note you can  easily spice this recipe up by using hot or mild Rotel tomatoes in place of the diced tomatoes, you can also change the degree of heat in the enchilada sauce, mild, medium, or hot!*
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Recipes

Sawmill Gravy Cream Gravy

Nicole

As a lot of you know I have been a huge fan of Kittencals for a long time. She has some wonderful recipes that are almost always a must have in our home. It’s rare that we find something we don’t like. If we do it’s probably because someone is being over picky that night, or just doesn’t like what we are having for dinner in general. This recipe is another fantastic winner for Kittencal!
This gravy is my new favorite! It’s creamy and bursting with flavor! I couldn’t have found anything better in gravy!!  The first time I made it I didn’t have any bacon drippings so I used two tablespoons of butter instead and it was fantastic. If you want a totally great twist add bacon or sausage drippings … to die for!

Ingredients:
  • 2 tablespoons bacon pan drippings
  • 1/4 cup flour
  • ¼ to ½ teaspoon black pepper (start with ½ and see if you want more)
  • Salt (optional)
  • 1 pinch garlic powder
  • 1 1/2 cups chicken or beef broth
  • 1/2 cup Milk or half-and-half

Directions:

  1. Heat the pan drippings over medium heat.
  2. Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
  3. Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
  4. Cook until slightly thickened (about 4-5 minutes).
  5. Season with more black pepper and salt if desired.

 Original Recipe



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Recipes

Roasting Pumpkin Seeds

Nicole

One of my favorite things about carving a pumpkin is roasting the seeds. I love pumpkin seeds. They are nutritious and delicious. I love the nutty flavor! Heck you already paid for the fun of the pumpkin why not get free snacks out of the deal?

  1. I normally start the seed drying process by first washing the seeds well in cool water. Get all of the pumpkin membrane off your seeds. 
  2. It’s important that the seeds are thoroughly dry before you cook then. The dryer they are the crispier they will be.
  3. Line a jellyroll pan with paper towels, and then I spray the paper towels down with Pam or some other kind of spray oil. This will insure they will not stick to the paper towel.  After a few days of allowing them to dry it’s time to bake them. Please note that the drying process will vary based on your climate. It took ours two days. 
  4. After they are dry line a jelly roll pan with tin foil for easy clean up.
  5. Place the pumpkin seeds on the foil. Add one teaspoon of oil (pecan, or vegetable) to the pan. I don’t really recommend olive oil because it will flavor the seeds, but if that’s what you like go for it.
  6. Next you will need to toss the seeds in the oil, and then spread them out. The more evenly spread out they are the better they will crisp up.
  7. Next you can sprinkle salt on them, spices, or anything else that makes you happy. I prefer just salt, but I know other people who will add garlic powder, curry, or even a little cinnamon sugar.
  8. Heat your oven to 325 degrees. The low temperature will insure that they are roasted slowly. You will cook them for around 20 minutes, but it’s important to check them about every five minutes, and stir them each time you check them for an even roasting.
  9. As they are cooking you will start heading popping sounds those are your seeds springing up from the pan, but no worries they don’t jump too high.
  10. Don’t forget to check your seeds about every five minutes to insure they don’t burn. The thickness of the seeds will determine how quickly they will cook, and you don’t want burnt seeds.
  11. Let the holiday season begin!!

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Recipes

Serendipity’s Frozen Hot Chocolate

Nicole

A few years ago I found this recipe on Good Morning American’s website. I fell in love and knew that if I was ever anywhere near a Serendipity that I would have to try the authentic Frozen Hot Chocolate. They have one in Las Vegas near Cesar’s Palace (of course the original one is in NYC), and it’s just amazing. I think Disney World is the greatest place on earth, and Serendipity is the second greatest place on earth!!

This recipe is super simple, and the best thing I think I have ever had to drink. I don’t use “best-quality chocolate” I just use whatever I have laying around that no one will eat. You know that bowl with a few Hershey Kisses, a few Hershey bars, and so on.

Remember it’s just plan chocolate nothing with nuts, or caramel.  You certainly could use better quality chocolate, but don’t let that stop you from making this.  I have used chocolate bark and it was amazing.  Don’t skimp on the heavy cream that is the deal breaker in this recipe. It’s where the decadence comes from.


Ingredients:
  • 3 ounces best-quality chocolate
  • 2 teaspoons store-bought hot chocolate mix
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups milk
  • 3 cups ice
  • Whipped cream
  • Chocolate shavings

Whipped Cream Ingredients:

  • 1 cup heavy cream, very cold
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons light corn syrup
Directions:
  1. Chop the chocolate into small pieces and melt chocolate in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. 
  2. Add the hot chocolate mix and sugar, stirring constantly until blended.
  3. Remove from heat, slowly add half a cup of the milk, and stir until smooth. 
  4. Cool to room temperature. 
  5. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. 
  6. Blend on high speed until smooth and the consistency of a frozen daiquiri. 
  7. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy!!
Whipped Cream:
  1. Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
  2. Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 5 persons, depending on if you feel like sharing.

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Recipes

Slow-Cooker Stroganoff @Kraft

Nicole

I have to start off by saying that I do not like stroganoff  actually I despise it because it has sour cream in it, and I am not a fan of sour cream. In my opinion stroganoff is good until you add the sour cream. My husband on the other hand loves it. When I found this recipe online I thought I would give it a shot. 

The original recipe calls for ribs, but I really couldn’t rationalize that in my head plus I had a chuck roast I had gotten on sale I wanted to use it.  The recipe actually turned out really good. It’s a super simple recipe that doesn’t really require much attention. I really enjoyed it even with the sour cream. My husband thought it could use more sour cream, so if you are inclined certainly add more sour cream than the recipe requires.

Ingredients:
  • 5 Tbsp. flour, divided
  • 2 tsp.  smoked paprika, divided
  • 1-1/2 tsp. salt, divided
  • 3 lb.  chuck roast
  • 2 Tbsp. oil
  • 1 pkg.  (8 oz.) whole mushrooms, halved or 1 can of mushrooms
  • 1 onion, coarsely chopped
  • 3 cloves  garlic, minced
  • 1/2 tsp. ground black pepper
  • 1 cup  beef broth
  • 2 Tbsp. Worcestershire sauce
  • 1 cup  Sour Cream
  • 1 pkg. (16 oz.) egg noodles

Directions:
  1. Cut chuck roast into 2 inch pieces.
  2. Mix 1/4 cup flour, 1 tsp. paprika and 1/2 tsp. salt together. Add to the cut up chuck roast; toss to evenly coat.
  3. Heat oil in large skillet on medium heat. Add roast pieces; cook 5 min. or until evenly browned, turning occasionally.
  4. Place roast pieces in slow a cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.
  5. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
  6. Meanwhile, cook noodles as directed on package.
  7. Drain noodles; place in large serving bowl. Add meat mixture; stir.

Original Recipe 

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