Tuesday, May 5, 2009

What's For Dinner

I'll share my recipes if you share yours!

Chicken Enchiladas
4-5 chicken breasts, boiled and shredded/diced
1 medium onion chopped
2-3 cups shredded cheddar cheese
2 cans cream of chicken soup
1 cup chicken broth
4 oz can green chilies
8 oz sour cream
12 tortillas
*Combine all ingredients (except tortillas), stuff mixture into tortillas. Spread any remaining mixture over tortillas in 9x13 pan. Bake at 350 for 30 minutes.

Cajun Chicken (we had this with rice, but next time I would make it with alfredo, it's really spicy and it needed a sauce to balance out the flavors.)
4 chicken breasts cut into strips
2 TB butter
1 ½ TB paprika
1 TB garlic powder
1 TB onion powder
1 TB dried thyme
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried oregano
*Heat large skillet on high heat. While skillet is heating combine spices and chicken in zip lock bag, shake to coat chicken with seasoning. When skillet is hot add butter to the pan until it melts. Immediately place chicken breasts in skillet. Cook to sear the spices on the meat, 2-3 min. per side. Once the spices are seared on both sides, reduce stove heat and cook chicken thoroughly.

Shepherd’s Pie (time consuming to prepare, but so good!)
6 medium potatoes
½ pound carrots (or I have also used ½ bag frozen corn)
1 ½ pounds ground beef
1 large onion, chopped
1 jar (12 oz) beef gravy
1 tsp salt
½ tsp rubbed sage
½ tsp dried thyme
¼ tsp dried rosemary
¼ tsp pepper
1/3 c. milk
1 TB butter
Shredded cheese (I’ve used parmesan and cheddar)
1. Peel and cube potatoes. Boil until tender.
2. If using carrots, boil also until tender.
3. Cook beef and onion until meat is no longer pink. Stir in carrots (or corn) and add gravy and spices. Transfer to shallow 3-quart baking dish.
4. Drain potatoes; mash with milk and butter. Spread over meat mixture. Sprinkle cheese on top. Bake, uncovered at 375 for 30-40 minutes.
*If everything is hot, I won’t cook it for the entire time. If I’ve made the potatoes or something earlier in the day and they are cold it usually take the whole time for them to warm completely through.

1 comment:

Anonymous said...

Cinnamon Syrup

1 cup sugar
½ teaspoon ground cinnamon
½ cup light corn syrup
¼ cup water
½ cup whipping cream

In a small saucepan, stir together the sugar and cinnamon. Add the corn syrup and water and mix well. Stirring constantly, bring to a boil over a moderate heat; boil for 2 minutes. Remove from heat. Stir in cream. Cool at least 30 minutes. Syrup will thicken as it cools

Makes 1 1/3 cups.
Syrup may be refrigerated for several months.

Serve warm or at room temperature on French toast, waffles or pancakes.

They had this at our Enrichment breakfast--that I missed. I haven't made it yet, but it sounds delicious!