White Chicken Enchiladas

I was part of a dinner group a few years ago and one of the gals brought over some White Chicken enchiladas. They were really good and my hubby even said he liked them almost as much as he likes my regular Red Enchiladas. After perusing the blogosphere for a bit looking for a good recipe, I found a few that looked interesting, but I really wanted this one gal's recipe. I finally got around to asking her for it and decided to combine it with a few of the other recipes I'd found to make the ultimate White chicken enchiladas. I must say- this one turned out pretty dang good! It's a bit different, but really good. Hopefully you'll enjoy the change-up from regular old red enchiladas.

Combination of recipes from HERE and HERE and my friend Ashley.

Here's what you'll need:

3 c. cooked, shredded chicken
1 can rotel tomatoes
8 oz. cream cheese, softened
1/2 can cream of mushroom soup
1/2 c. green salsa, divided
1 lb. shredded cheese, divided (colby or cheddar works great)
1 sm. can diced green chilis
Taco seasoning
8-10 Tortillas
1 pint heavy whipping cream

What to do:
Preheat oven to 350.

Note: I like to boil frozen chicken breasts (about two large breasts make 3 c. shredded chicken) in Taco seasoning for this recipe. I don't have to worry about burning it this way and it just cooks relatively quickly with no mess. Once the breasts are finished, it works great to stick them in a kitchen aid with the paddle attachment to shred them.

Combine the shredded chicken, softened cream cheese, drained rotel tomatoes, cream of mushroom soup, 1/4 c. green salsa, green chilis and 1/2 c. shredded cheese. Add taco seasoning to taste. (I like mine really flavorful, so I add anywhere from 1 T. to 2 T.)

Place 2-3 T. chicken mixture down the middle of each tortilla. Roll and place in 9x13 pan. I can usually fit 8-9 tortillas in one pan.

Once all the tortillas are rolled an in the pan, cover with 1 pint heavy whipping cream mixed with 1/4 c. green salsa. I know this sounds odd- but just coat all the enchiladas in this thick goodness (and try not to think of the calories... but rather the creamy yummyness!).

Bake in preheated oven for 30-35 minutes.

Garnish with tomatoes, olives, lettuce, sour cream and salsa and enjoy!

Strawberry Limeade

I am loving all the delicious strawberries in season right now. They were on sale and I bought a few packages...like 6. Yum! I already made the Strawberry bundt cake and I've been looking for more recipes that use fresh strawberries so I can use mine up before they go bad. Alysia found this one for me and suggested I try it. It was really good. I made a little modification and thought it was delicious. It's the perfect addition to summer dinner (or Spring, in our case).

Here's what you'll need:
3 c. fresh sliced strawberries (about 1 lb.)
1 c. sugar
2/3 c. fresh squeezed lime juice
4 c. cold bubble water (Club soda or sparkling water)

What to do:
Slice your strawberries and mix them with the sugar. Then use a potato masher and squish 'em really good. Allow to sit at room temperature for about 30 minutes.

Once they've sat for a bit, use an immersion blender or a blender to remove all chunks.

Run this mixture through a fine mesh sieve to remove all the seeds. Then mix it with the 2/3 c. lime juice and 4 c. of bubble water.  Serve cold and Enjoy!

Strawberry Pretzel Jell-O Salad Cups

Try saying that name 10 times really fast! I found this recipe on...(you'll never guess...) Pinterest! I always thought this salad looked/sounded really gross. Who wants to eat pretzels with Straberry Jell-O!? My sister-in-law brought it to a family function and I made myself try it and I absolutely loved it. I think I ate half of the 9x13 pan by myself. It was that good.

Then I came across this recipe on Pinterest that looked super yummy and it even called for individual serving cups! I bought these cute half-pint jars forever back and now I'd finally get to use them!

While I was making it, I thought the cream layer was a little thick and was going to make these again so I could adjust it, but it ended up being just right and tasted quite fabulous!

I found the recipe here and she says it works great for a 9x13 pan too.
Serves: 10

Here's what you'll need:
1 1/2 c. crushed salted pretzels
4 T. white sugar
10 T. unsalted butter, melted

1 c. sugar
2 (8oz.) pkg. cream cheese, room temperature
1 t. vanilla extract
1 (8 oz.) container whipped topping, thawed

1 (6 oz.) pkg. strawberry flavored gelatin
2 c. boiling water
1 (16 oz.) pkg. frozen sliced strawberries (or fresh will work too)

What to do:
Preheat oven to 350.

Crush the pretzels until you reach the consistency you like- chunky or more of a fine powder. I prefer it with a few pretzel chunks still.  Add the 4 T sugar and the 10 T. melted butter. Divide evenly between 10 single serving size cups (make sure they are bake safe).

Place on a baking sheet and bake for 6-7 minutes. Remove from oven and allow to cool before adding your cream topping.

Cream the sugar, cream cheese and vanilla until smooth. Fold in the whipped topping. Divide evenly between the 10 cups. I didn't quite use all mine. I didn't want the cream layer to take up the entire cup, so I had about 1/4 c. - 1/2 c. leftover. Ellie and Anna were very grateful- they got to dip the beaters over and over again in the leftover cream. ;)

Boil 2 c. of water and then dissolve the gelatin in it. Add the frozen strawberries and place in the fridge for 5 minutes or so- to allow it to thicken a little and cool down so it doesn't melt your cream layer.

Divid evenly among the 10 cups.

Refrigerate for at least an hour and then Enjoy!

Strawberry Yogurt Bundt Cake

It's strawberry week!  We decided that we can't get enough strawberries at the moment and relized that we've all been trying lots of new strawberry recipes the last couple of weeks.  So we decided to dedicate the whole week to the beautiful, plump, absolutely Spring-like strawberry.  So, if you have one of those big strawberry flats from Costco, that you need to use up, this week is for you!

And I can't think of a better recipe to kick off our strawberry celebration.  This cake is both beautiful and delicious.  It's no secret that I love a good, moist cake, full of fruit. They remind me of the German cakes my mom used to make growing up. And for some reason, putting it in bundt form makes me reminisce even more so. So, when I saw this cake, I almost had to make it. I had hoped it would remind me of a delicious European cake and boy, did it ever.

Moist, tender, delicious... a perfect Springtime dessert that came together simply and beautifully. The fresh strawberries inside are both delicious and really make the cake beautiful.  I simply had to take a picture before the glaze, and it's delicious with or without the glaze.  I could eat this cake everyday... and finished the entire thing almost practically by myself, for breakfast, lunch, and dinner.  I'm already looking for an excuse to make this again... and I'll probably eat it all by myself again, too. 

Source: A Spicy Perspective
Feeds: about 12

1 cup butter, softened (2 sticks)
2 cups sugar
3 eggs
4 Tbsp. lemon juice, divided
zest of 1 large lemon
2 1/2 cups flour, divided
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain or vanilla yogurt (she recommends Greek, but I used regular yogurt and had no problems)
12 oz. fresh strawberries, cleaned and diced
1 cup powdered sugar

1. Preheat oven to 325. Grease and flour a 10 inch Bundt pan.  Sift together 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.


2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 Tbsp. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

3.  Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tbsp. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

 

Heart Attack on a Stick

I saw these on Pinterest and knew I had to try them. They aren't technically called a heart attack on a stick (but rather Chocolate and Carmel Cinnamon roll skewers), but once you see the calories (850 calories/skewer!!!!) you'll understand why someone called them this and why it's so fitting. :)

Unfortunately, they were pinned wrong, so I had to go searching for the correct recipe. But they looked really good...so I knew I had to find them!  I am so glad I searched. Here's where I found them. These were so dang delicious, I can't even begin to tell you. They are also so far from healthy, I can't begin to tell you either. But that's okay, just don't eat a whole one by yourself and it's not so bad (or do what I did and only eat half at a time and then you'll feel better about it...or just skip lunch...and maybe dinner too...to make up for the calories!)

Here's what you'll need:
1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls
4 (12 or 10 in.) wooden skewers
25 caramels, unwrapped
1 T. milk
3/4 c. Milk Chocolate Chips
1 t. Vegetable Oil
chopped nuts (opt.)

What to do:
Heat the oven to 350. Line a large cookie sheet with parchment paper or spray with some Pam. Separate the dough into 5 rolls. Unroll each roll into a strip and thread each strip onto the wooden skewer. Place on the cookie sheet.

Bake 13-19 minutes or until the rolls are golden brown. Remove from cookie sheet and place on cooling racks. Put the parchment paper under the cooling cinnamon rolls...it's gonna get messy!

In a small saucepan, over low heat, heat the unwrapped caramels and milk until melted. Generously drizzle over the skewers. If you're using nuts, roll in the crushed nuts right now.

In a small freezer ziplock bag, microwave the chocolate chips in 30 second increments, until melted. Snip a corner off the bag and drizzle over the skewers as well.

Warm the icing that came with the cinnamon rolls and use a spoon or fork to drizzle it over the skewers as well.

Serve warm, and then devour. Very slowly and in small portions...so you don't make yourself sick by the yummy, chocolatey, carmel-y, frosted goodness.

Enjoy!

Apple Pie Eggrolls

It's another Pinterest find! For my sister's birthday this year, she wanted something different than the standard cake.  She showed me some of her top picks and this one looked easy, delicious, and unique.  And it happened to fit all of the above criteria.  These were delicious.  My husband could have eaten them all.  They were easy to put together and made for a really fun and unique dessert... although difficult to put a birthday candle in :)  Top them with some vanilla ice cream and you have a delicious dessert!

Serves: 5 (Although I was able to fill 6 egg rolls with the filling)
Source: Miss in the Kitchen

1 tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5-6 egg roll wrappers
vegetable oil for frying

for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon

Directions:
1.  In a medium size pan, over medium high heat, melt butter.  Add apples, brown sugar, and cinnamon.  Cook over medium-high heat, stirring often until apples are tender.  Pour into a bowl and place in the refrigerator to cool, about 3o minutes.

2. Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges.  Repeat with remaining ingredients.

3. Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.  A note of warning:  Because of the moisture in the apple pie filling, I had a LOT of splatter when I dropped the egg rolls in the hot oil.  It was kind of scary at first.  Keep your eye on how hot your oil is and stay close to these while frying.  Please don't start a house fire!

4.  Serve warm, with ice cream and drizzle with some caramel sauce.  Enjoy!
    

Asian Toasted Sesame Chicken Pasta Salad

Every Wednesday night, I begin to stress a bit as I try to figure out what to make for my dinner group on Thursday evening. Some months I'm smart enough to plan ahead, but lately, there's just no inspiration. I have the hardest time trying to figure out what to make. Inevitably, since I've waited until the last minute to plan my meal, I need something quick and easy with ingredients I have on hand.

Thank goodness for Pinterest. I had pinned this recipe a while back and while looking for some inspiration for last week's meal, I spotted this, read over the ingredients and decided it sounded perfect.... I had all the ingredients on hand, it looked quick and simple and the flavors sounded like they would be reminiscent of my favorite Toasted Sesame Salad at Panera Bread. 

And I have to say that I'm only sad I waited so long to try this recipe. It was delicious!  I loved the combination of the Asian sesame dressing and cilantro and green onions. The dressing was slightly sweet and balanced perfectly by the Asian inspired chicken and bright cilantro flavor.  I did complicate the recipe just a bit by marinading the chicken in one of my favorite Asian inspired marinades first, but it only enhanced the flavor and really, marinading chicken doesn't require a lot more time.  Whether you choose to add that extra step or not, just be sure to try this recipe.  It's perfect for this time of  year and I'm pretty sure it's going to be become a regular sight in this house!

Recipe Source: Blog Chef (Salad) and Our Best Bites (Chicken Marinade)

Servings: 4 large servings (More than enough to feed my family of five... three of whom are under the age of 10)

Marinade:

1/4 cup brown sugar

1/4 cup soy sauce
2 T lime juice (about 1 lime)
1/4 tsp cayenne pepper

1/4 tsp curry powder

3-4 garlic cloves, minced
1 tsp fresh grated ginger (I only had powdered, and I used 1/4 tsp)
8 boneless, skinless chicken thighs (I used 4 large boneless, skinless, chicken breasts instead)

Salad:
16 oz. (1 pkg.) farfalle or bow tie pasta

3 cups cooked chicken, cut into chunks (Marinaded and prepared as described below)

1/3 cup cilantro, chopped

1/3 cup green onions, sliced

Toasted Sesame Dressing (recipe follows)

Toasted Sesame Dressing:
1/3 cup rice vinegar
1/3 cup vegetable or olive oil

1/3 cup soy sauce

1 tsp. sesame oil
3 Tbsp. sugar
1/2 tsp. black pepper
1/2 tsp. ginger

1/4 cup sesame seeds

1.  Combine all the marinade ingredients except the chicken in a small bowl.  Whisk to combine and dissolve the brown sugar.  Pour the marinade into a large Ziploc bag or other container and add your chicken.  Refrigerate a minimum of four hours or longer if you have the time, turning the bag often to cover the chicken.

2.  Preheat your grill and spray with oil.  Grill the chicken over medium heat, turning regularly and cooking until the chicken is done.  Allow to cool and then chop into medium sized bites.  Set aside.

3.  Heat a skillet over medium high heat.  Add the sesame seeds and cook, stirring frequently, until the sesame seeds are golden brown.  Remove from heat and set aside.

4.  Heat a large pot of salted water to boiling.  Add the pasta and cook according to package instructions to al dente.  Drain your pasta and transfer to a large serving bowl.

5.  Combine all the dressing ingredients except for the vegetable oil and sesame seeds in a blender or food processor.  With the blender running, slowly add the oil in a small stream, until well incorporated.  Add the sesame seeds.

6.  Add your grilled, chopped chicken to the pasta and add the dressing.  (Note: You may not need all the dressing.  Add a little and stir as you go.  I didn't end up needing all the dressing and it was nice to have some extra on hand the next day to toss with my leftovers!)  Add the cilantro and green onions and toss to combine.