Wednesday, November 30, 2016

DEVILED EGGS


My son and I love deviled eggs!

When I first started making them, I didn't have a clue what I was doing.  I was 18 with no recipe and no idea what goes into deviled eggs.

Now, 35 years later, I have made these probably 1,000,000 times (okay...maybe not that many but so very, very close! Haha!)

Weird thing happens every time I make these though...several of them go missing before I can serve them...Christopher!!!  So, I've learned over the years to make extra!

I really need to play around with some different ingredients to add to the eggs....bacon, jalapenos, cilantro, tabasco, sour cream, etc.  I think that any of those ingredients would make these like super-duper good!!

I usually make these by just eyeing the ingredients without measuring.  However, blogging requires me to try to determine ingredient amounts.  The ingredients are approximate so, just remember that you can always add but you cannot take away.  You may want to add a little more of this or that and you can totally do that.  Get creative...have fun...enjoy!

DEVILED EGGS

2 dozen eggs, boiled
6 tbsp. Mayonnaise
2-1/2 tbsp. Dill Relish (I like Dell Dixie)
2 teaspoons Worcestershire Sauce
1-2 teaspoons Mustard
Salt to taste
Ziploc Bag

Place eggs into a large pot with enough cold water to cover and bring to a boil.  Boil for 10 minutes.
Remove the pot from heat and pour off the water.  Let cool.

Peel the eggs and then cut in half lengthwise.  Remove the yolks from the eggs, placing them in a medium mixing bowl.  Place the white part of the egg in a deviled egg tray or a plate.

Using a hand mixer, add all the ingredients and mix well.

If the mixture seems to dry, add more mayo, dill relish, and mustard until you get it to a thick, paste-like consistency.

Open a gallon size ziploc bag and spoon in the yolk mixture and smoosh (how do you like that recipe lingo?) all of the way down to the bottom of the bag.

Cut a small piece of one of the corners off.  

Close the bag and then remove the air...twist the bag one or two rotations holding the bag in the corner of your hand between the thumb and your index finger.

 Squeeze the mixture into each egg half.




Top with your choice of ingredients...pimentos, bacon, paprika, etc.

Cover and refrigerate.

ENJOY!


Monday, November 28, 2016



MEXICAN CHICKEN VEGETABLE SOUP

2 lbs. Boneless Chicken breasts and thighs, sprinkled liberally with TexJoy Steak Seasoning and Garlic Powder.  Bake in 400 degree oven for approximately 30 minutes or until chicken is 165 degrees.
2-3 tbsp. Olive Oil
1 cup chopped green onions
1/2 cup chopped onion
1/2 Large Poblano Pepper, chopped
1/2 Medium Green or Red Bell Pepper
8 Garlic Cloves, chopped
4 Celery Stalks, chopped
10 Baby Carrots, chopped into bite size pieces
1 can Rotel Tomatoes, (I used the one with lime juice and cilantro)
3 quarts Homemade Chicken Stock or Campbell's Chicken Broth (this is an approximate amount.                 You may want to add more broth or water depending on how much liquid you like in your                    soup)
1 small bag frozen Baby Lima Beans
1 small bag frozen Sweet Corn
1 large Yellow Squash, sliced into bite size pieces
6-8 Baby Bella Mushrooms, sliced (can use mushroom of your choice)
1/3 cup Cilantro, minced
2 Dried Red Chiles (optional)
Salt and Pepper
Toppings:  Chopped avocado, shredded cheese, green onions, fresh chopped cilantro

In a large soup pot, add olive oil and first 7 ingredients.  Saute on low to medium heat until onion is transluscent.

Add the Rotel tomatoes and chicken stock.

Chop the chicken and add to the soup, along with the rest of the ingredients.  Cook for another 30 minutes or longer.  Serve with toppings.

ENJOY!


Sunday, August 21, 2016

PIONEER WOMAN'S CURRIED CHICKEN SALAD


Pioneer Woman's Curried Chicken Salad on Parmesan Crisps

I have my favorite chicken salad that I have been making for years.  I posted the recipe on this blog a few years ago.  (click here for recipe)  It is full of wonderful ingredients like grapes and almonds.  I have made that recipe like a million times (I may be exaggerating just a little).  Anyway, I was watching Pioneer Woman the other day and she was testing recipes for her new restaurant...which is now on my bucket list!  She made two different versions of chicken salad...one was like my recipe and one was called Curried Chicken Salad.  She served it to 6 of her friends and family and let them choose which one they like best.  Yep...you guessed it...they chose the curried version hands down.   Well that got my curiosity up and I decided I needed to see what was so great about adding curry to the chicken salad.

First of all, I don't think I have ever had curry in anything I have eaten.  I know, I have lived a sheltered life.  Second of all, I don't even know what curry is!  My son, the chef, explained that there are different kinds of curry with different ingredients with different measurements.  Oh geez Louise...this is getting out of my comfort zone and out of my very small culinary world!  But I am so intrigued by Pioneer Woman's little contest and findings that I keep moving forward.

I chose a curry powder that had tumeric, fenugreek, and coriander as the first three ingredients.  It was by a company called Morton & Bassett.  So, with that obstacle conquered I was ready to start putting ingredients together.

I decided to make both chicken salads...my tried and true recipe and the curried version.  I changed both of them up a little by using baked chicken breasts.  I have always used canned chicken and Pioneer Woman uses an entire roasted chicken.  I sprinkled them liberally with garlic powder and garlic salt.  Since I didn't know anything about curry powder, I didn't want to use a spice that would conflict and I think garlic was definitely the right choice.

The results....the curried chicken salad was full of amazing flavor.  I absolutely loved it.  I feel like I have been living in a culinary bubble and I just popped out of it...yayyyy for me!  It was very creamy from the mayo and yogurt, but it was crunchy too because of the almonds and celery.  It had just the right amount of sweetness from the raisins and sugar but the flavor was boosted with the salt and pepper.  I just love sugar and salt together....example my watermelon with salt sprinkled on or an apple with a little sugar on it...but I divert.  Bottom line....I like my sugar with a little bit of salt.

Conclusion:  I like them both and I cannot choose!  I am definitely keeping my recipe but I definitely going to make the curry chicken salad too.  Why do I have to choose...I don't and that makes my world a little better and a little bigger.

CURRIED CHICKEN SALAD

2-1/2 pounds Chicken Breasts (5 or 6 large)
Garlic Powder and Garlic Salt
3/4 Cup Golden Raisins
1/2 Cup Slivered Almonds
4 Green Onions, chopped
3 Stalks Celery, chopped very small
1/2 Cup Mayonnaise
1/2 Cup Plain Greek Yogurt
1/4 cup Heavy Cream
3 Tablespoons Curry Powder
2 Tablespoons Fresh Cilantro, chopped
1 Tablespoons Brown Sugar
Salt and Freshly Ground Black Pepper

Sprinkle the chicken breasts liberally with garlic powder and garlic salt.
Bake in a 400 degree over until done, approximately 45 minutes depending on size of chicken breasts or until a instant-read temperature probe inserted into the center of the breast reads 165 degrees
Chop into small bite-size pieces and place in a large bowl.
Add raisins, almonds, onions, and celery to the chicken and set aside.

In a small bowl, combine the mayonnaise, yogurt, heavy cream, curry powder, cilantro, brown sugar, and some salt and pepper.  Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning.
Allow to chill for several hours or overnight.

Serve over mixed greens or bread of your choice.  (it is good no matter how you serve it)

Serves 6 people easily

ENJOY!









Monday, August 15, 2016

PIE CRUST

Today was life changing!  I made a homemade pie crust for my first time ever. LoL!

I don't know why I waited because it was literally the easiest thing I did all day.  It was so flaky and so light that I am still a little giddy! I used Pioneer Woman's recipe and it took me less than 10 minutes to make it and then another 15 minutes to let it cool in the freezer.  So, 25 minutes later I have a pie dough that, when baked, beat any bought pie crust I have ever had.  There is seriously no comparison!

Thank you Pioneer Woman...I am high "five-ing" you from my Little Magnolia Kitchen!

HOMEMADE PIE CRUST

3 Cups All Purpose Flour
3/4 Cups Shortening
1-1/2 Sticks (12 tablespoons) Salted Butter (Cold)
1 Egg, Beaten
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 Teaspoon Salt

Put the flour in a large bowl.
With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes.
In a small bowl, beat the egg with a fork and pour it into the flour mixture.
Add the cold water, white vinegar, and salt.  Stir gently to combine.
Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag.
Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later.
Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it is still a good idea to put them in the freezer for 15-20 minutes to chill)  Note: I did this and then I had to wait for 15 minutes before I could work with the dough.  I am thinking that I might try 5 minutes next time.
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

ENJOY!




Wednesday, August 3, 2016

SIRLOIN VEGETABLE SOUP




I was in a hurry the other day....like most days...but I still really wanted to eat something homemade.  I also wanted to cook something that my little 3 year old grandson might eat.  So, after wracking my brain, I finally decided to make a soup.

I have never made this soup before.  I actually used Pioneer Woman's Hamburger Soup recipe as a guide because I figured it would be the best.  But, I changed it, of course.  I wanted more depth of flavor so I kept adding garlic, spices, onions, worcestershire, etc.  I did not add anything spicy because of my grandson.  It was a hit.  My husband said it was the best soup he had ever eaten...so he got his picture in the post (don't tell him though, he was just being goofy in this pic).  My grandson didn't eat any of it. Ugh!  But he is 3 so ya just never know! Haha!  He actually ate a peanut butter and jelly sandwich which is always a good choice and if I had a picture of him eating that, I would've posted it because he is just so precious!

This soup was done from start to finish in 45 minutes.  The potatoes take the longest so the smaller they are, the quicker the soup cooks.  Pioneer Woman's recipe called for carrots, but no baby lima beans or corn.  I didn't have any carrots but I had the other ingredients so that is what I used.  This soup is versatile and you can switch out veggies for the ones you like.  You could serve this with rice or tortillas.  And it is so full of flavor!  It is a recipe that I will be making over and over again!


SIRLOIN VEGETABLE SOUP

2-1/2 lbs. Ground Sirloin
Garlic Powder (I use a lot)
Salt and Pepper
4 Green Onions, chopped
1 Medium Onion
3 Stalks Celery, chopped
6 Cloves Garlic, minced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
4 Red New Potatoes, peeled and chopped
1 regular bag frozen Corn
1 regular bag frozen Baby Lima Beans
3-10 ounce cans Campbell's Beef Broth
2-10 ounce cans Water
2 teaspoons dried Oregano
1 teaspoon Cumin
1 teaspoon Italian Seasoning
Garlic Powder (1-2 tablespoons or more...I don't think there is such a thing as too much garlic)
1 teaspoon Worcestershire Sauce
2-10 ounce cans Mild Rotel Tomatoes and Chiles
1-6 ounce can Tomato Paste
Red Chili Flakes or Cayenne Pepper or Hot Sauce for heat (if desired)

Place the meat in a large Dutch Oven and add green onions, onions, garlic, celery and a lot of garlic powder.  Also, add salt and pepper at this time to the meat.  Cook until the meat in done and then drain the grease.

Return to the stove and add the rest of the ingredients.  Return to a boil, then reduce heat and cook until the potatoes are tender.  Salt to taste.  Top with shredded cheese and/or chopped green onions, if desired.  Serve with cornbread or garlic bread.

ENJOY!




Tuesday, June 9, 2015

BREAKFAST CASSEROLE



This casserole is going down as my new favorite large-crowd breakfast dish!  Actually, this can be halved so it is going down as my new favorite breakfast dish...period!   It is so versatile and you can take it in any flavor direction that you want just by changing your spices.

I wasn't sure how this recipe was going to turn out so I didn't take a lot of pictures.  In fact, I only took two!  So wish I would've taken a picture of the layers of cheesy eggs, on top of sausage, on top of golden fried potatoes.  It was pure divine yumminess.  Not guilt-free, but this isn't something I would eat everyday.  I probably will save this dish for special times such as Christmas morning, brunch with friends, or when I have company!

My son made a dish similar to this while we were on vacation.  I called him to ask him what he put in it but he didn't write it down, or have a recipe either.  He just combined flavors that he liked, so I just did the same thing.

I have never cooked Chorizo sausage but I will be cooking it from here on out.  It was packed with so much spicy flavor that it brought the casserole up a notch...or two....or three!!  My son used fresh, russet potatoes in his casserole but I just didn't want to go to the trouble.  I was looking for a shortcut and I thought of the potatoes.  I didn't want to have to get up early to peel and chop potatoes and the OreIdas do all the work for you, so there you go.  However, if you want to make it all completely from scratch, then you definitely could.

I used three different skillets only because I didn't have a recipe and had not thought the whole thing through.  But, I wrote this recipe to help, you and me both, cut down on the amount of skillets used and therefore, cut down the amount of cleanup involved.  I love to cook but I HATE to clean up!

I made this for breakfast for friends and I served it with Salsa, fruit, and blueberry muffins.  My husband came home and ate it for lunch.  It is one of those dishes that can be served all day long, and, actually, for any meal.

Invite some friends over for this breakfast casserole and coffee...it is a great way to start the Summer off right!

HAPPY SUMMERTIME Y'ALL!


BREAKFAST CASSEROLE
(Serves 8-10 depending on what else is served and how big the appetites are)

1 - 32 ounce bag frozen Ore Ida Diced Potatoes
4 Tablespoons Canola Oil
2 teaspoons Chili Powder
1 teaspoon Cumin
Salt and Pepper to season the potatoes
1 lb. Chorizo Sausage
1 lb. Breakfast Sausage (I used Owen's Mild)
16 Eggs
1/4 cup Sour Cream
Salt and Pepper to season the eggs
1 medium Onion, diced
1 bunch Green Onions, chopped
1 medium Poblano Pepper, diced
4 cloves Garlic, minced
1/4 cup Cilantro, chopped
2 cups Cheddar Cheese, shredded
2 teaspoons Chili Powder
1 teaspoon Cumin

1.   In a large non-stick skillet over medium high heat, heat the canola oil.

2.   Add the Potatoes and sprinkle the chili powder, cumin, salt and pepper over them.

3.   Cook the potatoes, without turning, for about 10 minutes.  Turn the potatoes and cook another 7-10 minutes until golden brown.

4.   Spray a 13 X 9 baking dish with Pam and then place the potatoes in evenly.

5.   In the skillet you cooked the potatoes, or another skillet, brown the chorizo and the breakfast sausage.  Scoop the cooked sausage onto the potatoes evenly.

6.   You can either save some of the grease from the cooked sausage or you can start fresh with canola oil or butter to saute the veggies.

7.   In the skillet you used for the sausage or another skillet and using about 2-3 tablespoons of the sausage grease, canola oil, or butter, add the onion, green onions, garlic, and poblano pepper.  Cook until softened.

8.   Whisk or beat the eggs and the sour cream.  Add the cooked veggies, cilantro, cheese, chili powder, cumin and salt and pepper to taste.  Stir to combine.

9.   Pour the egg mixture over the potato and sausage mixture.

10.  Bake at 350 Degrees for 35-45 minutes until golden brown and center is set.


ENJOY!




Friday, March 27, 2015

TWICE BAKED POTATOES




TWICE BAKED POTATOES

4 large Baking Potatoes
8 slices Bacon, cooked until crispy,  divide in half
1 cup Sour Cream
1/2 cup Milk
4 tablespoons Butter
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup shredded Cheddar Cheese, divided in half
8 Green Onions, chopped and divided in half

Preheat oven to 400 Degrees.

Bake for 1 hour or until a fork goes through the middle of the potato with ease.  The time will depend on the size of the potato.

When potatoes are done, set aside for 10-15 minutes to let them cool a little bit.

Decrease heat in the oven to 350 Degrees.

Slice the potatoes in half lengthwise and scoop out the middle.

Place the potatoes on a baking sheet.

Put the scooped out potato in a large bowl and add the butter and half of the cheese.

When cheese is melted, add the sour cream, butter, milk, half of the green onions, half of the bacon, salt and pepper.  Mix by hand, or with an electric hand mixer, until all are incorporated.

Spoon evenly into each potato and top with the rest of the cheese, green onions and bacon.



Place in the oven for an additional 15 minutes or until the cheese is melted on top.

Serve immediately.

ENJOY!

Tuesday, March 24, 2015




KEY LIME PIE

Graham Cracker Crust

Preheat Oven to 375 Degrees.

18 Graham Cracker Squares (1 package (not box) equals this amount)
6 tablespoons Butter, melted
1/4 cup Granulated Sugar

Place graham crackers in a food processor and process until they are finely ground.

Combine the graham crackers crumbs with the melted butter and sugar and mix until well combined.

Press into the bottom and up the sides of a 9 inch pie plate.

Bake for 7-9 minutes.

Remove from oven and place on a cooling rack.

Bump oven temperature down to 350 Degrees for the pie filling.

Filling:

4 Egg Yolks
(1) 14 ounce can Sweetened Condensed Milk
2-1/2 ounces Key Lime Juice

Combine egg yolks and milk at low speed.  Slowly add juice.

Pour into the pie crust.

Bake at 350 Degrees for 12-15 minutes.

Remove from oven and place on a cooling rack until completely cooled.

Top with Fresh Whipped Cream

Whipped Cream Topping:

1/2 Pint Heavy Whipping Cream
1/8 cup Granulated Sugar
1/2 teaspoon Vanilla

For the best results, place your beaters and bowl in the freezer for about 15 minutes before starting this recipe.

Take beaters and bowl out of freezer and pour all the ingredients into the bowl.

Beat at high speed until it is creamy and thick, approximately 2-3 minutes.

Spoon on top of your COOLED Key Lime Pie and place in the refrigerator until ready to serve.



ENJOY!




Friday, March 13, 2015

MINI CHICKEN AND BROCCOLI POT PIES



A friend of mine, Debbie Holst Gutierrez, alerted me to the fact that it was National "Pi" Day.  Not your ordinary Pie day, but she was making this really scrumptious looking Dark Chocolate Salted Caramel Oreo Pie,  Well this got me to thinking that I should "celebrate" this day too.  And that is why I ended up making these little delights.

I saw these the other day on Giada At Home, and since my 2 year old grandson, Alex, loves chicken and he loves broccoli, I thought these would be the perfect little bite-sized pot pies for his little hands.  He didn't eat one because he saw his other "love" on the counter moments before we ate....Macaroni and Cheese....it wins out everytime.  Oh well, I enjoyed making them and they were packed with really fabulous flavors.

I will say that these are a little time consuming so if you do not have time, just go ahead and using this filling to making one big pot pie. You will have to cook longer...maybe 30-45 minutes and probably back the heat down a little, but they would still be good.  In fact, I did both.  I doubled this recipe and made the mini's, and also made some individual pot pies that would feed 2 a piece.  I served this with a fruit salad but I think carrots would be great too.

They looked like little mini-quiches.  Wouldn't these be cute for a brunch or a bridal/baby shower?  I think they would be cute to announce that you are having a baby and make everything on the plate little, like little baby carrots, little new potatoes, etc.  They would also be perfect if you were announcing that you were having a new little grandbaby like I am!!

YES!!!! I AM HAVING A NEW GRANDBABY!!!

AND IT IS A BOY!!!!

AND HE IS DUE IN SEPTEMBER!!!

How is that for an announcement?? Haha!!

My daughter, Crystal and her boyfriend Ryan are expecting their first baby boy mid-September.  We are over the moon excited about this new little blessing that is on his precious little way.  This Nannie's heart swells every time I think about it!

I think your kids will  love these, but I loved them just as much....and the extra bonus was that I am expecting a very wonderful package in September!!  Love to you all!



MINI CHICKEN AND BROCCOLI POT PIES
(Makes 12 Minis)

Preheat oven to 400 degrees

1 Box of Refrigerated Pie Dough (2 10-inch pie rounds...I used Pillsbury)
2 tablespoons Flour
2 tablespoons Butter
2 Garlic Cloves, minced
3/4 - 1 cup Whole Milk, room temperature
1/4 cup of shredded Parmesan Cheese (fresh grated is the best)
Salt and Pepper to your liking
1 cup Rotisserie Chicken Breast, chopped small
1 cup fresh Broccoli, steamed and chopped small
1 egg, beaten

Melt the butter in a medium saucepan.  Add your garlic and saute for about 30 seconds.  Stir in the flour and cook for about a minute to remove the raw flour taste.


Whisk in the milk, stirring constantly to avoid lumps.  Stir until thickened like a gravy.

Add the Parmesan Cheese and stir to combine.

Taste now to see if you need more salt.  Add pepper to your liking.

Add the chicken and the broccoli.  Stir to coat the pieces.  Remove from heat and set aside.

Using a 3 inch round cookie cutter, cut out 12 rounds.

Using a 2 inch round cookie cutter, cut out 12 rounds.

Grease your mini muffin pan.  I use spray Olive Oil.

Place one 3 inch round in each hole of the miniature muffin pan and work to make sure it is even and comes out of the opening at the top a little all around.  Lightly flatten the edges.

Put a small amount of chicken/broccoli filling in each hole.  Not too much, because you do not want that coming out.

Using a pastry brush, brush some of the egg mixture around the flattened edges and place the 2 inch round piece of pastry on top.  The egg acts like a glue.  Lightly, mash to seal the edges.  After this step, you could use a fork to lightly make marks all around the edge....it just looks cute.

Brush a little more of the beaten egg on top.  It turns the top a beautiful, golden brown when baking.

Next, make a slit on top of each mini pot pie so that the steam can escape while cooking.

Place in the oven for 15-18 minutes.

When they come out, I would let them rest for about 5 minutes before attempting to remove them from the muffin pan.  When they are cool, they come out perfectly but when they are hot, they need a little coaxing.

I just got a small pan and placed it gently on top of the muffins, so not to mash them.  Then I flipped them slowly upside-down and just left them like that for about 30 seconds.  There may be some that are stubborn so if you can wait just a few more minutes, they should come right out or you can try "helping" out of their spots.

And there you go, little mini Chicken and Broccoli Pot Pies.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE














Tuesday, March 3, 2015

CHICKEN ENCHILADA SOUP



Yesterday, I had painters at my house so I couldn't go anywhere.  I kind of like it when that happens.  It means I have to stay home and I can just stay in the kitchen, where I love to be!

I had chicken, some fresh thyme, fresh oregano and parmesan cheese so I was thinking I would make some kind of Chicken Italian soup.  But, I had the Food Network on and someone was caramelzing onions.  It looked so delicious that I started trying to figure out how I could incorporate those onions into my soup and then for some reason, I cannot tell you why, I thought Chicken Enchilada Soup sounded really good.  So good in fact, I completely changed gears and went that route instead.

Now I have never made Chicken Enchilada Soup, I have only eaten it.  My favorite is at Chili's restaurant, but I bet I haven't been to Chili's in 2 years or more.  Every time I would go, I would always get the Chicken Enchilada Soup as a starter.   Anyway, I don't know why, all of the sudden, I started craving it.  I went online to get a base recipe of what an enchilada soup should have.  One of the things it needed was masa flour.  I had some in the pantry but, of course, it was out of date...I don't even remember using it, so it was oldddd.  I already had everything else.  I didn't go by the recipe, I just used it as a guide to get some of the foundation right like how much masa flour to how much liquid.  Aside from that, I did my own thing.  I added and tasted, and added and tasted and then to figure out what needs to be added.  Yesterday, I had a helper.  My taster was my daughter Holly and she was a big help.  We added a couple of things that made the difference between a good soup and an awesome soup!

Since this is my first time to develop and make this recipe, I have only tried it with caramelized onions, so I don't know if just sauteing them would be enough or not...sorry.  But really, these onions do not have to be full out caramelized.  Even slightly caramelized would enhance the flavors of this soup.

I made some mini Jalapeno Cheddar Cornbread Muffins to go with this and they were just the perfect thing to amp up the flavor even more.

This recipe is going on my favorite list....I love it when that happens!



CHICKEN ENCHILADA SOUP

2 pounds Chicken Breasts
Garlic Powder
Steak Seasoning
1 large Onion, chopped
2 tablespoons Butter
2 tablespoons Granulated Sugar
6 Garlic Cloves
1/2 - 1 large Poblano Pepper, chopped
1 Package McCormick Enchilada Sauce Mix
1- 8 ounce can Tomato Sauce
1-1/2 cups Water
6 cans Campbell's Chicken Broth
2 cups Water
2 cups Masa Flour
1 Cup Water
2 tablespoons Chili Powder
2 teaspoons Cumin
1 - 10 ounce bag of frozen Corn 
Optional:  1 or 2 cans of Black Beans
8 ounce Sharp Cheddar Cheese, chopped into chunks
Salt to Taste.
Toppings:
Charred Corn
Shredded Cheddar Cheese
Cilantro
Green Onions

1.  Season chicken breasts heavily with garlic powder and steak seasoning.

2.  Place in a 400 degree oven for 45 minutes or until done.  This will depend on the thickness of the breasts.
I only used the breasts...I saved the thighs for something else.

3.  In a small pot, make the enchilada sauce according to the directions on the package.  Set aside.

4.  In a soup pot, melt butter, add sugar and stir.  Add the onions and and cook on medium high heat, stirring frequently, until the onions are medium brown in color. 


5.  Add garlic and cook for about 2 minutes.

6.  Add poblano pepper and cook for another 3-5 minutes.

7.  Add the Chicken Broth and stir well over medium to high heat.

8.  Combine the Masa and 2 cups of water and whisk until creamy and all is dissolved.

9.  Whisk into the soup mixture until it is all mixed in well.

10. Add the last cup of water and stir.

11. Add all of the the Enchilada Sauce.

12. Sprinkle in the chili powder, cumin and stir until all is combined well.

13. Add frozen corn.

14. Add the chunk cheese and stir until all is melted and incorporated.

15. Add your chopped chicken breasts. 
16. Let cook for about 15 minutes.

17. Now is the time to add salt, if needed.  Taste first but remember that Salt is a flavor enhancer so don't be shy!

Top with your choice of toppings.



ENJOY!







Friday, February 27, 2015

BEST YOGURT PARFAIT EVER






Now tell me, doesn't this look like it is just going to be divine?  I am here to tell you, IT IS!!

I was cleaning out a room the other day, getting ready for some remodeling, so I just had Pioneer Woman playing on the television.  I looked up when she started talking about this little treat.  She had me intrigued because she was just gushing over this Greek Yogurt (that is an anomaly to me...not a fan).  She said her Mom taught her how to make it and she described it as "the best thing she has ever put in her mouth"!

I have been battling a sinus infection and on antibiotics, for what seems forever.  I was just thinking that I needed to be eating some yogurt to get some of that balance back in my gut, so she had me there too.  I watched her make it and it was simple enough, but what she did to the yogurt is where she got me hooked into trying it.

She started off with a container of Greek Yogurt but then she added heavy cream, brown sugar, and vanilla, and then finished it by layering it with fresh assorted berries.  I went to the store the next day and made it this morning.

I could not put my spoon down, it was just that good.  I know it has sugar and heavy cream but surely the yogurt and fresh berries cancels out any bad that could do....please tell me that is the truth!!  What a perfect little dish for serving to your family for breakfast, your girlfriends for brunch, or just for anytime you want a snack or light dessert....I so think this could be considered dessert : )

It took me less than 5 minutes to mix up...20 minutes in the fridge...3 minutes to assemble....what could be easier or less trouble.  I think I can safely say that this would make a Greek Yogurt lover out of any hater!  Try it and let me know!



BEST YOGURT PARFAIT EVER

(1) 17.5 ounce container Greek Yogurt (I used Fage)
1/2 cup Heavy Cream
1/2 cup Brown Sugar (I used half light and half brown sugar, but it could be either and be great)
1 teaspoon Vanilla
Assorted Berries
Almonds, Walnuts, Granola
Extra Brown Sugar

Spoon the container of yogurt into a medium size bowl.


Add 1/2 cup heavy cream and teaspoon of vanilla to the yogurt.  Using a whisk, combine until well incorporated and creamy.

Sprinkle the 1/2 cup of brown sugar over the top of the yogurt mixture but 
DO NOT STIR.


Cover with plastic wrap and place in refrigerator for at least 20 minutes.



In a parfait glass, or a small bowl, put a handful of berries.

DO NOT stir the brown sugar into the yogurt, but rather just dip your spoon all the way to the bottom and back up again grabbing some of the yogurt with the brown sugar, and dollop onto the fruit.  Repeat.



Top with a little bit of brown sugar, granola, nuts, if you like.

ENJOY!