Chicken Enchilada Bake

So I've realized I have made a lot of Mexican type dishes lately (not truly Mexican, but you get the idea). This is from the Taste of Home magazine.

4 1/2 cups cubed chicken

1 can (28 oz) enchilada sauce

1 1/4 c sour cream

9 tortillas, cut into 1 1/2 in pieces

4 cups shredded cheese.

In a greased 13x9 baking dish, layer half the chicken, enchilada sauce, sour cream, tortillas, and cheese. Repeat layers.

Cover and bake at 375 for 40 minutes. Uncover and bake for 10 more minutes. Let stand 15 minutes before serving.

The recipe actually calls for green enchilada sauce, but since I had to find a recipe for the sauce that had things I had, I used a red enchilada sauce. I also halved the recipe because it does serve 10.

Red Enchilada Sauce (from allrecipes.com)

1/4 vegetable oil

2 Tbsp flour

1/4 c chili powder

1 (8 oz) can tomato sauce

1 1/2 c water

1/4 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion salt

salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown, stirring constantly to prevent flour from burning.

Gradually stir in tomato sauce, water, and spices. Continue cooking over medium heat about 10 minutes to until thickened slightly.

I didn't halve the enchilada recipe and found that I had too much sauce, so next time I will halve it.

Italian Cheeseburger Pasta

This is more of a twist on spaghetti than anything.

1 lb ground beef

2 3/4 cup spaghetti sauce

2 cups water

2 cups uncooked pasta

1/2 cup shredded cheddar cheese

Brown hamburger, drain off excess fat. Stir in sauce, water, and pasta. Bring to a boil, reduce heat to medium. Cook and stir for about 25 minutes. Sprinkle with the cheese and serve.

I thought this was really good. Ian loved the noodles of course. He didn't touch the hamburger part. Though the other night at my parents, he ate some browned hamburger, of course he said it was chicken (his idea, not ours, but we didn't correct him).

Cabbage and Rice

We went to our ward garden yesterday morning. We got some cabbage. I looked up some recipes for cabbage. I found one with cabbage and rice and I though I would try it, but I didn't really follow it. So this is my recipe.

1 cabbage, chopped up

minced onion

garlic salt

oil

rice

bacon (already cooked), crumbled.

Heat the oil. Fry cabbage, onion, and garlic salt. Add rice and bacon and heat through.

Apple Sauce Help!

So we got some apples from our ward garden (they have a ton there and it seems like no one has picked any). So today I thought I could dry some and make some applesauce. I tried making some applesauce today. If anyone has made it and will give me some tips, I appreciate it. How long do you boil/simmer the apples for (it seemed to take forever and still didn't seem long enough)?

Also, if you have any tips on drying apples (in an oven) before I try. I want to try making apple juice, but it seems like you need a juicer to do that and I don't have one.

Crispy Ranch Chicken

2 cups crispy rice cereal

1/2 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

2 egg white, beaten

2 skinless, boneless, chicken thighs (I used breasts)

Preheat oven to 350. Spray baking sheet. Combine the rice cereal, Parmesan cheese, and ranch salad dressing mix in a bowl.

Place beaten egg in a bowl. Dip each piece of chicken in egg and then in the cereal mixture to coat evenly.

Arrange on baking sheet. Bake until golden brown and juices run clear when cut, about 20-25 minutes.

I halved this recipe and used chicken breasts instead of thighs, okay so I didn't notice it said thighs until I started typing this up. It was good. We had this with mashed potatoes. Ian kept asking for more chicken.

Crockpot Pot Peach Cobbler

4 cups sliced peaches (fresh or canned, if canned reserve juice)

2/3 cups rolled oats

1/3 cup all purpose baking mix (like Bisquick or Jiffy mix)

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp cinnamon

1/2 cup water or reserved peach juice

Place peaches in greased slow cooker. Mix dry ingredients together. Stir in water until well mixed. Spoon batter into cooker and stir into peaches, just until blended. Cover and cook on low 4-5 hours.

Serve warm with ice cream or frozen yogurt.

I found this in my mom's new Fix-It and Forget-It cookbook (it's called Just Peachy). It is really good.

Parmesan Pork Tenderloin

"Use seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sauteed summer squash."

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS:

• 1 pound pork tenderloin
• 3 tablespoons fine dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons vegetable oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 small zucchini or summer squash, thinly sliced

DIRECTIONS

1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick.
Place each slice on its cut surface and flatten with heel of hand to 1/2- inch thickness. Combine crumbs, Parmesan cheese, salt and pepper;
dredge pork slices to coat.

2. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini
or squash to skillet and saute 5 minutes or until tender.



I made this for Jon a couple of weeks ago. He really liked it. I put it with some Pasta Roni Fettucine, which was good. Also, I'm still not sure if one clove of garlic is the entire garlic thing, or one of the chunks you pry from it. So, being a garlic lover, I decided to put in the whole garlic thing. If it is indeed the whole thing, you might not want to put the entire thing in. I thought that amount of garlic was a little too much. And let's be honest here, it took me about 2 hours to make this, even though the recipe says you should be done in 25 minutes. Of course, I am a slow chopper/grater/meat cutter (I also bought meat with bones...I don't recommend that, it adds a lot to the prep time).