Benchiladas

23Jan10

For my very first post back I was 100% sure I had to blog about Annie’s “Benchiladas”. Of all the recipes I have tried in the last few months, this has to be one of my very favorites. It’s a new take on a chicken enchilada… definitely not authentic by any means, but so delicious! I made these for the first time a few months back, and when I had a large gathering over the holidays I made these again. Everyone agreed that these were amazing. Enjoy!

PS… you should click the link and see his pictures… they do the recipe much more justice then mine!!!

Cheesy Chicken “Benchiladas”
Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded mexican cheese- we used about 4 cups per Annie’s suggestion, we love cheese!

Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.


I’m back!

23Jan10

Ok so I am aware it has been a LONG time since my last blog post….  I had a beautiful baby boy in August, and since he is now almost 6 months old, I thought it would probably be a good time to get back to blogging! I have taken pictures of my recipes for months, and now that I am going through them I realize I forgot what recipes i used for some of them!!!!! It’s definitely been too long!!!! So, I hope you enjoy the recipes I actually remember 🙂


Beefy Casserole

11Jun09

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I stole this one from Shelly at Loves to Nom…. I was looking for a easy recipe to use up some ground beef, and of course this one jumped out at me because it was full of cheese. This really reminded me of the flavor of the infamous taco bake recipe, but without the mexican spice to it. It was quick and easy to make, and DH and I both liked it 🙂

Ingredients:

 

  • 3/4-1 pound of ground beef
  • 2 1/2 cups of elbow macaroni (uncooked)
  • 1 cup sour cream
  • 4 oz cream cheese, softened
  • half onion, diced
  • 1 can tomato sauce
  • Handfuls of shredded cheese (we used colby jack)

Directions:

 

  1. Preheat the oven to 350 degrees.
  2. Cook the macaroni per package directions. Drain and dump into a 9×13 baking pan.
  3. In the meantime, brown ground beef with onion. Drain.
  4. Dump in the tomato sauce and cream cheese.
  5. Reduce heat and cook until cream cheese melts in. Mix in sour cream.
  6. Pour the mixture over the macaroni ( I mixed it all together at this point)
  7. Cover with handfuls of cheese
  8. Bake for 15 minutes, for bubbly brown cheese broil additional 2 minutes.

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This is a million years old recipe straight from the Bisquick box that I decided to try one day. It is not surprising to me why this recipe is still around after all these years. It was really tasty and extremely easy to make!!! I love it, and have made it several times since first trying this recipe…… if you are looking for a quick and easy way to use up some hamburger, this would be it!

Ingredients:

  • 1 lb ground beef
  • 1 large onion, chopped (1 cup)
  • 1/2 teaspoon salt
  • 1 cup (4 oz) shredded cheddar cheese (of course I use about 1 1/2 cups at least!)
  • 1/2 cup Original Bisquick mix
  • 1 cup milk
  • 2 eggs

Directions:

 

  1. Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray
  2. In a skillet, cook ground beef and onion until browned. Drain. Stir in salt.
  3. Spread beef mixture into pie plate
  4. Sprinkle with shredded cheese
  5. In small bowl, stir remaining ingredients with whisk until blended. Pour into pie plate.
  6. Bake 25-30 minutes, or until knife inserted into center comes out clean

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I stole this recipe from Lindsay’s blog, and it was super yummy!!! Justin thought I was kind of crazy putting alfredo and chicken on a pizza (he is more of a pizza sauce and pepperoni pizza type of guy)! But, we both really liked it and it was easy to make! We received a pizza stone kit for our wedding and used it to make this….. it made it turn out really well! Thanks for another good one Linds ❤

Ingredients:

  • 1 prepared pizza crust
  • 2 small or 1 large chicken breasts, cooked and cut into small pieces
  • 1 cup of your favorite alfredo sauce (we like Classico brand)
  • Minced garlic, to taste (we used a lot because we love garlic!)
  • Shredded Mozzarella Cheese
  • Bacon bits ( we omitted)

Directions:

  1. Preheat oven according to pizza dough package instructions. If using a pizza stone kit, place the stone in the oven prior to preheating.
  2. Mix alfredo sauce with minced garlic and appx. 1/4 cup mozzarella cheese (you can melt the cheese, but we chose not to)
  3. If using a pizza stone kit, sprinkle the transfer board with cornmeal and place pizza dough on top.
  4. Pour sauce onto pizza dough and spread evenly.
  5. Add chicken pieces to pizza
  6. Sprinkle cheese on top…. as usual I probably add way too much!
  7. Bake in oven according to pizza dough instructions.

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This may not be the most original pasta salad, or the most fancy, but is my go to pasta salad recipe. DH and I love it, and we have been found running to the grocery store on random weekend nights just to buy the ingredients to make it. My FIL has been making this recipe for as long as I have known my husband (eep 10 years) and it never gets old!!!

TIP: Stock up on the seasoning early, because in the summer it is almost always sold out from the stores!!!

Ingredients:

  • 1 lb box of rotini pasta… some times I use the tri color pasta to make it prettier!
  • 1 block sharp cheddar cheese, chopped into cubes
  • 1 bock monterey jack cheese, chopped into cubes
  • Celery, diced
  • Carrots, chopped
  • any other veggies you like- sometimes we add broccoli, which is good. (Total of about 3.5 cups veggies is good)
  • 1 cup Kraft Seven Seas Italian Dressing (or your favorite Italian Dressing)
  • 4 TBS McCormick Salad Supreme Seasoning
  • Depending on the day or my mood, we sometimes add diced ham or chopped up pepperoni.

Directions-

  1. Boil pasta according to package directions, rinse with cold water.
  2. Throw all ingredients except seasoning and dressing into large bowl with pasta, and mix well.
  3. Add salad dressing and mix well
  4. Add seasoning last…. this way bits of the seasoning stick to the cheese (YUM!)
  5. ENJOY!

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For some reason, I can’t cook chicken. I haven’t been able to since I became pregnant. I can eat it at a restaurant, but I can’t look at to cook it. Yuck. Sooo we had ground beef to use, and I wanted to find something new and easy to make. I found this recipe on Recipezaar. I personally have never had salisbury steak, and in all honesty thought it was truly steak. So I have no clue if this is what it is supposed to taste like… but it was GOOD! Hubby and I both ate it right up!!!

Ingredients:

 

  • 1 (10 1/2 ounce) can condensed golden mushroom soup, undiluted ( I used regular 98% fat free cream of mushroom, and it turned out fine)
  • 1 1/2 lbs ground round
  • 1/2 cup dry breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup chopped onion
  • salt and pepper
  • garlic salt or garlic powder
  • 1/3 cup water

 

Directions:

 

  1. Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. DO NOT ADD THE WATER! (Yes I did this, and my patty’s were a wee bit soggy!)
  2. Shape into 6 patties.
  3. Place in shallow baking dish.
  4. Bake at 350 degrees for 40 minutes.
  5. Drain off fat. (TIP- to avoid this step, place the patties on pieces of bread before baking. When you get to this step, remove the grease soaked bread, and continue. I did it and it worked awesome
  6. Combine remaining soup and water; pour over patties.
  7. Bake an additional 10 minutes or until thoroughly heated.

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Garlic Fries

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YUM! I found these on Lindsay’s blog, I decided to trick my potato hating husband, and get him to eat real potatoes by making them into fries. These were REALLY easy, and so delicious. The husband actually ate them, which is a huge accomplishment around here when it comes to potatoes! I think I needed to use more EVOO, because they were really stuck to the pan when I was done baking them.

Ingredients:

 

* 2-3 potatoes for two people ( I used one GIGANTIC potato)
* Garlic powder
* Salt and pepper 
* EVOO
Directions:
1. Pre-heat oven to 350 degrees.
2. Cut potatoes into french fry strips. Toss with EVOO, salt, pepper, garlic (and any other seasonings you like!)
3. Bake in oven for 30-45 minutes or until crispy.