This dish can be assembled up to 8 hours ahead of time; refrigerate, covered, until ready to bake (add a few minutes to the cooking time).
1/2 leftover thyme-roasted chicken, skin removed, meat shredded (see notes below)
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 oz) pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered (remove ribs and seeds for less heat, if desired)
1 t. chili powder
8 (6 inch) corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 oz)
1. Preheat oven to 425. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 t. salt, and 1/4 t. pepper until smooth. Pour 1 cup of sauce in bottom of an 8 in square pan.
3. Layer tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll tortillas; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 min before serving.
NOTES: You can cut way back on the amount of chicken by using black beans and mushrooms as a substitution...delicious! I will also leave out the jalapeno if I do not have one and just up the garlic a little. It is also yummy to use the water you boil the chicken in to thin out your sauce. The recipe calls for a thyme roasted chicken, but I boil a few breasts in a pot with a few dashes of thyme and that works fine as well!
Sunday, October 24, 2010
Caramel Apple Cake
1 pkg. yellow cake mix
1 pkg. Vanilla or French Vanilla Instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, and coarsely chopped
20 caramels, unwrapped
1/4 cup milk
Preheat oven to 350. Grease and flour a bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl until well blended. Gently stir in apples. Pour into pan. Bake 50 min to 60 min until inserted toothpick comes out clean. Cool 20 min and remove from pan. Cool completely on wire rack.
Microwave caramels and milk on HIGH for 90 seconds, stirring every 30 seconds, until blended. Cool 10 min, until slightly thickened. Drizzle over cake.
1 pkg. Vanilla or French Vanilla Instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, and coarsely chopped
20 caramels, unwrapped
1/4 cup milk
Preheat oven to 350. Grease and flour a bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl until well blended. Gently stir in apples. Pour into pan. Bake 50 min to 60 min until inserted toothpick comes out clean. Cool 20 min and remove from pan. Cool completely on wire rack.
Microwave caramels and milk on HIGH for 90 seconds, stirring every 30 seconds, until blended. Cool 10 min, until slightly thickened. Drizzle over cake.
Thursday, October 14, 2010
Spiced Pumpkin Soup
From Napa Valley Grille restaurant in the Mall of America
1 lb pumpkin puree (1 sm. can + a bit more)
1/2 stalk of celery, diced
1 yellow onioin, diced
2 carrots, diced
1 T fresh ginger, minced
1 T allspice
1 T cinnamon
3/4 c. brown sugar
1 1/2 c. heavy cream
4 T. butter
6 c. vegetable stock (3, 14 oz cans)
salt and pepper to taste
paper thin apple slices, cut into small bits for garnish
Sweat celery, onion, carrots and ginger together until tender with a little vegetable oil. Add cinnamon and allspice and let flavors develop. Add vegetable stock and pumpkin puree. Bring to a simmer and let cook for 30 min. DO NOT BOIL! (Boiling will make your soup turn a brown rust color)Add sugar, cream and butter. Puree in a blender. Add salt and pepper to adjust flavor at the end. If your soup is too thick, add more liquid. Garnish with apple bits.
1 lb pumpkin puree (1 sm. can + a bit more)
1/2 stalk of celery, diced
1 yellow onioin, diced
2 carrots, diced
1 T fresh ginger, minced
1 T allspice
1 T cinnamon
3/4 c. brown sugar
1 1/2 c. heavy cream
4 T. butter
6 c. vegetable stock (3, 14 oz cans)
salt and pepper to taste
paper thin apple slices, cut into small bits for garnish
Sweat celery, onion, carrots and ginger together until tender with a little vegetable oil. Add cinnamon and allspice and let flavors develop. Add vegetable stock and pumpkin puree. Bring to a simmer and let cook for 30 min. DO NOT BOIL! (Boiling will make your soup turn a brown rust color)Add sugar, cream and butter. Puree in a blender. Add salt and pepper to adjust flavor at the end. If your soup is too thick, add more liquid. Garnish with apple bits.
Carmel Dip
1 stick butter, melted
2 c. brown sugar
1 c. white corn syrup
1 can sweetened condensed milk
pinch of salt
In a med. saucepan, combine all ingredients. Over med. heat, bring to a boil. Boil for 3 minutes, stirring constantly. Let cool and use as a dip for apples. Carmel will thicken as it cools.
Makes 1 quart
2 c. brown sugar
1 c. white corn syrup
1 can sweetened condensed milk
pinch of salt
In a med. saucepan, combine all ingredients. Over med. heat, bring to a boil. Boil for 3 minutes, stirring constantly. Let cool and use as a dip for apples. Carmel will thicken as it cools.
Makes 1 quart
Monday, October 11, 2010
Asian Chicken Salad
Asian Chicken Salad
...another great salad from Jenny Bollwitt!
1 head napa cabbage
1 bunch green onions
green/yellow/red bell peppers (or any combination of bell peppers)
Topping:
1 package top ramen
3/4 cup sliced almonds
2-3 T butter
Dressing:
1/2 cup rice vinegar
3/4 cup sugar
1 cup canola oil
1 tsp salt
1 tsp pepper
Chop vegetables, combine.
Topping: Toast almonds in 2-3 T butter until golden brown. Remove from heat, add noodles and seasoning packet.
...another great salad from Jenny Bollwitt!
1 head napa cabbage
1 bunch green onions
green/yellow/red bell peppers (or any combination of bell peppers)
Topping:
1 package top ramen
3/4 cup sliced almonds
2-3 T butter
Dressing:
1/2 cup rice vinegar
3/4 cup sugar
1 cup canola oil
1 tsp salt
1 tsp pepper
Chop vegetables, combine.
Topping: Toast almonds in 2-3 T butter until golden brown. Remove from heat, add noodles and seasoning packet.
Caramel Apple French Toast
Caramel Apple French Toast
Angela Smeed makes this every Conference weekend for breakfast. She gave me the recipe the week before conference, so I thought we'd try it! It was DELICIOUS, and it looks so beautiful when it's served!!
Make the night before your breakfast
4 large Granny Smith apples
1 tsp. cinnamon
sugar to taste
3/4 cup brown sugar
3 T light corn syrup
3 T butter
3/4 cup walnuts or pecans
12 slices of firm white bread (Texas Toast)
3 eggs beaten
1 1/4 cup milk
1 tsp. vanilla
1/4 tsp. nutmeg
1. Peel, core and slice apples. Pour 1/2 cup of water over apples. Simmer 4-5 minutes until apples are softened. Drain apples, place in bowl. Gently mix in cinnamon and sugar.
2. Set aside apples. In the same skillet, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until sugar melts and mixture comes to a slow boil. Pour into a 9x13 baking dish. Sprinkle with nuts.
3. Place 6 slices of bread on top of syrup and nuts. Divide apples among bread slices and top with remaining 6 slices.
4. Whisk together eggs, milk, vanilla, and nutmeg. Pour over apple sandwiches. Cover and refrigerate overnight.
5. In the morning, preheat oven to 325 degrees and bake uncovered for 40 minutes.
6. Remove from oven cover with a serving platter and invert (so caramel and nuts are on top). Cut each sandwich in half diagonally and serve with vanilla sauce.
Serves 12
Vanilla Sauce
1/2 cup sugar
1 T cornstarch
2 T butter or margarine
1 T vanilla
1. Mix sugar, cornstarch and 1 cup water in a small saucepan. Cook stirring often, over medium heat until thick and bubbly.
2. Remove from heat, add butter and vanilla.
3. Stir until butter melts.
Angela Smeed makes this every Conference weekend for breakfast. She gave me the recipe the week before conference, so I thought we'd try it! It was DELICIOUS, and it looks so beautiful when it's served!!
Make the night before your breakfast
4 large Granny Smith apples
1 tsp. cinnamon
sugar to taste
3/4 cup brown sugar
3 T light corn syrup
3 T butter
3/4 cup walnuts or pecans
12 slices of firm white bread (Texas Toast)
3 eggs beaten
1 1/4 cup milk
1 tsp. vanilla
1/4 tsp. nutmeg
1. Peel, core and slice apples. Pour 1/2 cup of water over apples. Simmer 4-5 minutes until apples are softened. Drain apples, place in bowl. Gently mix in cinnamon and sugar.
2. Set aside apples. In the same skillet, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until sugar melts and mixture comes to a slow boil. Pour into a 9x13 baking dish. Sprinkle with nuts.
3. Place 6 slices of bread on top of syrup and nuts. Divide apples among bread slices and top with remaining 6 slices.
4. Whisk together eggs, milk, vanilla, and nutmeg. Pour over apple sandwiches. Cover and refrigerate overnight.
5. In the morning, preheat oven to 325 degrees and bake uncovered for 40 minutes.
6. Remove from oven cover with a serving platter and invert (so caramel and nuts are on top). Cut each sandwich in half diagonally and serve with vanilla sauce.
Serves 12
Vanilla Sauce
1/2 cup sugar
1 T cornstarch
2 T butter or margarine
1 T vanilla
1. Mix sugar, cornstarch and 1 cup water in a small saucepan. Cook stirring often, over medium heat until thick and bubbly.
2. Remove from heat, add butter and vanilla.
3. Stir until butter melts.
Tuesday, October 5, 2010
Cream of Chicken and Wild Rice Soup
A hearty filling soup-comfort food to warm you up . . . great for a family or crowd!
2 14 1/2 ounce cans chicken broth
1/2 cup celery, sliced
1/3 cup leek or green onions, sliced
2 Tablespoons margarine or butter
1 cup half and half milk
1 cup carrots, sliced (may use canned to speed things up)
1/3 cup wild rice, uncooked
1/2 teaspoon dried thyme, crushed
3 Tablespoons all-purpose flour
1 1/2 cups cooked chicken, chopped (bite size pieces)
In a saucepan, mix broth, carrots, celery, uncooked rice, leek (or onion), thyme, and 1/4 teaspoon pepper. Bring to a boil, reduce heat. Cover, simmer 50 minutes or until rice is tender.
Melt margarine or butter. Stir in flour, then stir in half & half. Cook and stir 1-minute more. Slowly add half & half mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Best when served immediately or same day. (Next day it separates a bit and has some condensation that can be resolved by re-warming it.) Toppings like chives, bacon or cheese can be added, but are not necessary. The soup stands on its own fine without them.
2 14 1/2 ounce cans chicken broth
1/2 cup celery, sliced
1/3 cup leek or green onions, sliced
2 Tablespoons margarine or butter
1 cup half and half milk
1 cup carrots, sliced (may use canned to speed things up)
1/3 cup wild rice, uncooked
1/2 teaspoon dried thyme, crushed
3 Tablespoons all-purpose flour
1 1/2 cups cooked chicken, chopped (bite size pieces)
In a saucepan, mix broth, carrots, celery, uncooked rice, leek (or onion), thyme, and 1/4 teaspoon pepper. Bring to a boil, reduce heat. Cover, simmer 50 minutes or until rice is tender.
Melt margarine or butter. Stir in flour, then stir in half & half. Cook and stir 1-minute more. Slowly add half & half mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Best when served immediately or same day. (Next day it separates a bit and has some condensation that can be resolved by re-warming it.) Toppings like chives, bacon or cheese can be added, but are not necessary. The soup stands on its own fine without them.
Subscribe to:
Posts (Atom)
