Thursday, August 26, 2010


This recipe popped up on my email from Southern Living a few weeks ago and it looked so good, I had to try it out. THESE WERE SO YUMMY! I've tried several different enchilada recipes before, and these were by far the best! I used a rotisserie chicken to make it a little easier and it was perfect. This is definitely going to be one of our new favorites!

Chicken and Green Chile Enchiladas

You will need:
-3 1/2 cups cooked chicken (I used a whole rotisserie and shredded it)
-onion (I used about 1/2 onion, chopped)
-minced garlic (about 2 Tbsp)
-2 (4 oz) cans chopped green chiles
-1 Tbsp fresh cilantro
-3 (10 oz) cans enchilada sauce
-2 cups shredded Mexican cheese
-8 (9inch) burrito size flour tortillas

*Preheat oven to 425
*Saute onion and minced garlic in pan on med heat until tender w/ a little olive oil
*In a large bowl stir together: onion/garlic mixture, chicken, green chiles, fresh cilantro, 1 1/2 cups enchilada sauce, and 1 cup of the cheese
*Spoon about 1/2 cup chicken mixture down the center of tortillas; roll tortillas, and place seam sides down, in a lightly greased 13x9 inch baking dish
*Pour remaining enchilada sauce over tortillas.
*Sprinkle with remaining 1 cup cheese
*Bake COVERED w/ foil for 20 minutes. Uncover and bake 5-10 min more until cheese melts

Friday, August 20, 2010

Spicy Roasted Chicken Breasts with Asparagus and Tomatoes

I saw this chicken recipe on the food network a few weeks ago and knew I had to try it because it looked so yummy. It's one of Paula Deen's sons recipes....I bought their cookbook last year and so far everything I've made out of it has been awesome. These chicken breasts are delicious and so took all of 5 minutes to prepare! I made an extra one for my lunch, and it was just as good the next day!

I'm also adding Kevin's lemon asparagus and tomato recipe. He came up with this dish a few months ago, and I keep asking him to make it over and over. Kevin loves asparagus and I honestly have never been a fan of it...until now. I asked him to tell me step by step instructions, and it was a little "difficult" to get it out of him, but here's the best I can do to re-create it.....

Spicy Roasted Chicken Breasts
You will need:
-1/2 cup mayonnaise
-2 lemons, zest finely grated (I also added a squeeze of the lemon juice)
-2 tsp paprika
-1 tsp celery seeds
-1tsp salt **I totally forgot to add salt and pepper (no idea why) and it was still great
-1tsp ground pepper
-pinch of cayenne pepper
-4 boneless skinless chicken breasts (I used only 3)

Preheat oven to 425. Line a rimmed baking dish w/ foil.
-In a small bowl, stir together all ingredients except chicken breasts. Arrange chicken on baking sheet and slather mayonnaise mixture over chicken. (I ended up using my hands...that's what Paula Deen did). Bake until juices run clear about 20-25 minutes

Lemon Asparagus and Tomatoes

You will need:
-Asparagus (he used a full bushel) cut into 2 inch pieces
-2 Tbsp butter
-6 Roma tomatoes
-2 lemons
-minced garlic

Melt butter in skillet on med-high heat. Add garlic and cook for one minute. Add asparagus and saute with butter and garlic for a few minutes. Add salt and pepper. Add chopped Roma tomatoes. Cover and cook until asparagus is tender (we like ours pretty tender with just a little crunch). Add lemon zest and lemon juice to skillet and stir. Remove from heat and serve!

Monday, August 16, 2010

Candy Bar Pie

I tore this recipe out of a Southern Living magazine a long time ago, and for some reason never got around to making it until just now. This will definitely hit the spot if you have a sweet tooth like me....

You will need:
For pretzel crust-
2 cups finely crushed pretzel sticks, 1/4 cup light brown sugar, 3/4 cup melted butter

To make pretzel crust: Stir together all ingredients and press crumb mixture on bottom and up sides of a greased 9 inch pie dish. Bake at 350 for 10-12 minutes.

For pie filling you will need:
-3 (2.07 oz) snicker bars (these are the regular sized bars)
-1 1/2 (80z) cream cheese, softened
-1/2 cup sugar
-1/3 sour cream
-1/3 cup creamy peanut butter
-2 large eggs
-2/3 cup semisweet chocolate morsels
-2 Tbsp whipping cream
-1/4 cup chopped salted peanuts

-Preheat oven to 325. Cut candy bars into 1/4 inch pieces and arrange over bottom of crust.
-Beat cream cheese and sugar at medium speed until blended.
-Add sour cream, and peanut butter, beating at a low speed until well blended
-Add eggs, one at a time, beating just until yellow disappears
-Spoon cream cheese mixture over candy on crust
-Bake at 325 for 35-40 minutes
-Remove to wire rack and let completely cool. Then cover and chill for at least 2 hours
-Microwave chocolate morsels and cream in a bowl on high for 15 second intervals or until melted and smooth. Drizzle over top of cooled pie and sprinkle with peanuts

Thursday, August 12, 2010

King Ranch Casserole

Every now and then I get on a casserole kick, and this one is just plain yummy. I seen a lot of variations for this recipe, but this is what we've come to prefer. You can also use corn tortillas in place of the tortilla chips, but I like the crunchiness of the if you have little helpers like me, they love to crush the chips up for me and sprinkle the cheese!

King Ranch Casserole

You will need:
-tortilla chips (I used the scoops)
-4 chicken breast (cut into cubes)
-1/2 cup onion chopped
-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 can rotel (I used mild)
-2 cups shredded cheddar cheese
-2 Tbsp butter or olive oil

- Saute onion and chicken in butter on med-high heat until cooked through.
- Combine soups and rotel in a small bowl
-Line baking dish (I used a 12x8 inch) with crushed tortilla chips
-Then layer 1/2 chicken and onion mixture, 1/2 soup mixture, 1/2 of cheese
-Repeat layering with other 1/2 of remaining ingredients
-Bake at 350 for about 25 minutes or until cheese melts