Doritos Chicken Bake
4 Cups cooked chicken diced/shredded (store bought rotisserie chicken works good)
1 medium onion - diced
1 Tbs butter
2 cans Rotel Tomatoes
1 can cream of mushroom soup undiluted
1 can cream of chicken soup undiluted
4 oz cream cheese
1 Tbs chili powder (adjusted to level of taste for spiciness and heat)
3 cups shredded cheese - Mexican blend
1 bag nacho cheese Doritos
Preheat oven to 350F
Shred or chop the chicken into bite sized pieces.
Sautee onions in 1 tbs butter in dutch oven until tender. Add 2 cans Rotel, the soups, and cream cheese to the onions. Cook until cream cheese has melted, stirring often. Add chili powder and chicken mixing thoroughly.
Spray 9x13 inch casserole dish with Pam, coarsely crush Doritos and layer 1/3 on bottom of dish, the layer chicken, and cheese, repeat finishing with a layer of Doritos for a crunchy topping.
Bake 350 for 30 to 35 minutes until hot and bubbly.
This is a PERFECT dish for a pot luck!
Thursday, February 21, 2013
Tuesday, January 1, 2013
Oven Crisped Herbed Fish
Oven Crisped Herbed Fish
3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted
1 lb white fish fillets
Garnish lemon wedges
Notes: Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so. Choose among red snapper, sole, or orange roughy for the fresh fish.
Preheat oven to 375F. Lightly coat baking sheet with some butter.
Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well. Lightly coat fish fillets with melted butter, then roll in crumb mixture. place fish on the prepared baking sheet. Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.
Serve immediately with lemon wedges.
Variation: For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2 tsp dried marjoram and 2 tsp dried thyme.
Makes 4 servings.
3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted
1 lb white fish fillets
Garnish lemon wedges
Notes: Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so. Choose among red snapper, sole, or orange roughy for the fresh fish.
Preheat oven to 375F. Lightly coat baking sheet with some butter.
Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well. Lightly coat fish fillets with melted butter, then roll in crumb mixture. place fish on the prepared baking sheet. Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.
Serve immediately with lemon wedges.
Variation: For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2 tsp dried marjoram and 2 tsp dried thyme.
Makes 4 servings.
Saturday, November 24, 2012
Thanksgiving leftover Turkey Enchiladas
Thanksgiving Turkey Enchiladas
about 2 cups of leftover turkey, pulled & shredded
1 small (4 oz) can green peppers (mild)
1 large (28 oz) can green enchilada sauce
1 tbsp taco seasoning
good handful shredded cheese plus more for topping.
flour tortillas about 6
Shred the leftover turkey using to forks to pull apart, making sure there is no skin or bone. Be sure to use a mix of dark and white meat for the most flavor.
Add green peppers juice and all, about a 1/4 C of the enchilada sauce, the taco seasoning, and cheese and mix together.
pour remaining enchilada sauce into a pie dish, and dip each tortilla in sauce to coat (both sides) fill with turkey mixture and wrap.
Place side by side in 13x9" casserole or baking dish. Cover with any remaining enchilada sauce and more cheese.
Bake 350 about 30 minutes. Until cheese is melted and sauce is bubbly.
Serves 2 to 3 Can double or triple.
Monday, September 17, 2012
Chicken Dumpling Soup
Quick and Easy Chicken dumpling soup.
1 store bought rotisserie chicken - garlic or rosemary is best. shredded.
1 medium onion - chopped
2-3 carrots, cut into bite size pieces
2-3 stalks celery - use from the heart - chopped (including leafy tops)
2 cloves garlic
2 tsp poultry seasoning
2 tsp butter
1 tsp olive oil
1 jar turkey gravy
1 box chicken broth
1-3 bay leaves
1 tube refrigerator biscuits
Shred meat off the chicken into bite sized pieces; set aside.
chop onion, celery, carrots, into uniform bites
In large soup/stock pan, melt the butter, and olive oil. Saute onions, carrots and celery, and add poultry seasoning mix. Do not brown onions, cook until translucent then add garlic and stir constantly taking care not to burn it. Add chicken broth, shredded chicken and turkey gravy and bay leaves. Let boil until carrots are tender. Take refrigerator biscuits and cut each into quarters, roll into ball and drop into boiling broth. cover and cook about 10 minutes.
Great comfort food for a cold!
Not so quick method... but worth it if you have the time!
UPDATE: I've played with this recipe many times over the years, I've found, while not the quickest, it is the best to take leg quarters and brown them in the bottom of your soup pan, (in a little olive oil), chunk up some celery, onion and carrots and let it slow boil to simmer for a couple hours. Remove all, trash the veggies, and shred the chicken off the bones. I usually have some reserve broth from the chicken enchiladas and use that (defatted), but boxed broth works well too. The refrigerator biscuits are great, but have made the dumplings with Bisquick (2 cups Bisquick and 2/3 cup milk) and added herbs (2 tbs parley flakes, 1 1/2 tsp poultry seasoning, 1 tsp marjoram) and dropped into the broth when it is at a rolling boil, let cook covered about 5 minutes-- these were perfect dumplings.
1 store bought rotisserie chicken - garlic or rosemary is best. shredded.
1 medium onion - chopped
2-3 carrots, cut into bite size pieces
2-3 stalks celery - use from the heart - chopped (including leafy tops)
2 cloves garlic
2 tsp poultry seasoning
2 tsp butter
1 tsp olive oil
1 jar turkey gravy
1 box chicken broth
1-3 bay leaves
1 tube refrigerator biscuits
Shred meat off the chicken into bite sized pieces; set aside.
chop onion, celery, carrots, into uniform bites
In large soup/stock pan, melt the butter, and olive oil. Saute onions, carrots and celery, and add poultry seasoning mix. Do not brown onions, cook until translucent then add garlic and stir constantly taking care not to burn it. Add chicken broth, shredded chicken and turkey gravy and bay leaves. Let boil until carrots are tender. Take refrigerator biscuits and cut each into quarters, roll into ball and drop into boiling broth. cover and cook about 10 minutes.
Great comfort food for a cold!
Not so quick method... but worth it if you have the time!
UPDATE: I've played with this recipe many times over the years, I've found, while not the quickest, it is the best to take leg quarters and brown them in the bottom of your soup pan, (in a little olive oil), chunk up some celery, onion and carrots and let it slow boil to simmer for a couple hours. Remove all, trash the veggies, and shred the chicken off the bones. I usually have some reserve broth from the chicken enchiladas and use that (defatted), but boxed broth works well too. The refrigerator biscuits are great, but have made the dumplings with Bisquick (2 cups Bisquick and 2/3 cup milk) and added herbs (2 tbs parley flakes, 1 1/2 tsp poultry seasoning, 1 tsp marjoram) and dropped into the broth when it is at a rolling boil, let cook covered about 5 minutes-- these were perfect dumplings.
Wednesday, August 29, 2012
Gumbo-laya
1/2 cup olive oil
1 C diced ham
1 cup chorizo (or soyrizo or andouille)
1 large onion diced
1 red bell pepper diced
5 garlic cloves minced
1 3 lb chicken cut into bite size pieces
3 cups Valencia rice or 2 Saffron rice foil packs
4 cups chicken broth
1/2 cup red or marsala wine
2 tsp salt
1 cup frozen green peas
1/4 cu minced parsley leaves
Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve. *Cooks note this will draw the oil from the chorizo and flavor the pan*
Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked. Take out and set aside.
Add chicken pieces and saute for about 15 minutes until browned and fully cooked. Add veggies back and 2 cups broth.
In large pot combine the rice, wine. Add salt. Stir Turn up heat and bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer for 20 to 30 minutes until the rice is cooked and fluffy. (You may have to add more broth).
** note you can add sautted shrimp or mussels when combining all ingredients.
1 C diced ham
1 cup chorizo (or soyrizo or andouille)
1 large onion diced
1 red bell pepper diced
5 garlic cloves minced
1 3 lb chicken cut into bite size pieces
3 cups Valencia rice or 2 Saffron rice foil packs
4 cups chicken broth
1/2 cup red or marsala wine
2 tsp salt
1 cup frozen green peas
1/4 cu minced parsley leaves
Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve. *Cooks note this will draw the oil from the chorizo and flavor the pan*
Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked. Take out and set aside.
Add chicken pieces and saute for about 15 minutes until browned and fully cooked. Add veggies back and 2 cups broth.
In large pot combine the rice, wine. Add salt. Stir Turn up heat and bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer for 20 to 30 minutes until the rice is cooked and fluffy. (You may have to add more broth).
** note you can add sautted shrimp or mussels when combining all ingredients.
Tuesday, August 28, 2012
Rosemary Ranch Chicken Kabobs
**Note - harvest extra Rosemary and use the stems as the skewers
Directions
Monday, August 6, 2012
Baked Vegetarian Chimichangas
This is a "throw together" meal. Measurements are estimated and eye-balled, it's all pretty much "to taste"
1 bag shredded coleslaw mix (green cabbage, purple cabbage and shredded carrots)
1/2 onion finely chopped
1 can chopped tomato OR 1 can of Rotelle tomatoes for spice
1 chipotle (chopped) in adobo sauce (add extra sauce --this stuff is HOT be careful)
1 small can chopped green chiles (optional)
Spices:
Salt & Pepper to taste
cumin about a tsp or so
smoked paprika - meh... about a 1/2 tsp
OR
couple tbs taco seasoning
If you wanted to add meat, you could slice up some cooked ham or turkey, or brown some hamburger meat with the taco seasoning.
Combine all together and let sit for a couple minutes to blend flavors.
12 flour tortillas (made without lard)
Spray a 13x9 casserole dish with pam. Warm tortillas and place filling and wrap. Place seam side down in dish. Spray tops with pam or rub with butter. Bake at 350 for about 25 minutes, then under broiler until golden brown (low about 20 minutes.. high- keep an eye on it, goes fast).
Great with spanish rice as a side dish.
1 bag shredded coleslaw mix (green cabbage, purple cabbage and shredded carrots)
1/2 onion finely chopped
1 can chopped tomato OR 1 can of Rotelle tomatoes for spice
1 chipotle (chopped) in adobo sauce (add extra sauce --this stuff is HOT be careful)
1 small can chopped green chiles (optional)
Spices:
Salt & Pepper to taste
cumin about a tsp or so
smoked paprika - meh... about a 1/2 tsp
OR
couple tbs taco seasoning
If you wanted to add meat, you could slice up some cooked ham or turkey, or brown some hamburger meat with the taco seasoning.
Combine all together and let sit for a couple minutes to blend flavors.
12 flour tortillas (made without lard)
Spray a 13x9 casserole dish with pam. Warm tortillas and place filling and wrap. Place seam side down in dish. Spray tops with pam or rub with butter. Bake at 350 for about 25 minutes, then under broiler until golden brown (low about 20 minutes.. high- keep an eye on it, goes fast).
Great with spanish rice as a side dish.
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