Spicy Sour Cream and Chicken Enchiladas

OK - Someone posted this recipe on a PHOTOGRAPHY board (of all places, right?) a while back, and I just now got around to making it. I haven't tasted it yet, but it just finished cooking in the oven, and it smells über yummy!

1 8oz container sour cream
1 can cream of chicken soup
1 can chicken broth
4 cups shredded mozzarella cheese (I used monterey jack)
4 boneless chicken breasts
1 large pack of corn tortillas (I used flour - it was what was on hand)
2 serrano peppers (mmmm NO! I used ONE jalapeno)
1 bunch of cilantro (I just eyeballed how much to use. I had a HUGE bunch!)
4 cloves garlic
1 small onion

Boil chicken breasts in water until cooked thoroughly. Set aside and allow to cool. (I boiled the chicken the day before)

In a blender, chop all dry ingredients. Add soup, chicken broth, and sour cream to blender and mix well.
Shred your cooled chicken with a fork or pick apart by hand.
To roll enchiladas: put a little vegetable oil on a small plate. Soak both sides of each tortilla in the oil to soften for rolling.
Pour a small amount of blended sauce on bottom of a 9x13 baking pan.
For each enchilada add chicken and mozzarella cheese, roll, and place in pan. After all the enchiladas are rolled, pour sauce over the top of all enchiladas. Top with remaning mozzarella cheese and bake in preheated 350° oven for 20-30 minutes or until sauce is bubbling.

**I made the full recipe, but I have enough sauce, chicken, and cheese left over to do this again. I just need more tortillas.

*****UPDATE UPDATE!!! I made this again the next night and instead used corn tortillas and it turned to MUSH!!! I suggest cutting the recipe in half, or plan on eating it a couple nights in a row, and to use the flour tortillas instead of corn. Bleh!!!

Chicken/Shrimp/Pork/Beef Fried Rice

Wonderland Fried Rice © Copyright 2007 Kikkoman International Inc. All Rights Reserved

2 bags Success® White or Brown rice (boil-in-bag)
2 Tbsp vegetable oil
1/2 C chopped onion
2 eggs, beaten
1 C chooked shrimp or chopped cooked chicken, pork or beef
1 C frozen peas, thawed
1 C diced red bell pepper
1 tsp garlic powder
3 Tbsp Kikkoman Soy Sauce
2 tsp toasted sesame oil, optional

Prepare rice according to package directions; drain. Heat vegetable oil in large skillet or wok. Add onion; sauté 1 minute. Add eggs; scramble. Stir in shrimp, chicken, pork, or beef, peas , bell pepper, garlic powder, rice, soy sauce and sesame oil; heat through.

**I wish I had had some toasted sesame oil. I think it would've been a nice finishing touch, and it would've added more moisture to my rice that was drying out fast in the pan. I also had to guess-timate on the amount of rice as I was using some cooked leftover rice I had (I cooked WAAAAY too much the other day!). Otherwise, YUMMY! Aiden even ate it! I also suggest buying or making some shrimp sauce to go with it. After visiting too many Japanese restaurants, I need the shrimp sauce!!!**

Strawberry Pie

1 cup sugar (3 Tbsp. for less thick)
1 cup water
4 Tbsp cornstarch
1 quart strawberries
6 Tbsp. strawberry jello
1 pie shell

Bring to boil first 3 ingredients, then add jello.
Put berries in pie shell. Pour cooked mixture over berries. Chill and serve with whipped cream.

Ultimate Chicken Quesadillas

These are always a hit with the Keene's. If we have leftover tortillas, we take the rest of the cheese and make plain cheese quesadillas, which are great for snacking on with some good chunky spicy salsa!

Recipe is © 2003 ConAgra Foods.

Ingredients

	PAM® Original No-Stick Cooking Spray
12	ounces boneless skinless chicken breasts, cut into 1/2" chunks
1	can (10 ounces) Ro*Tel® Mexican Festival Diced Tomatoes with Lime Juice and Cilantro
1	cup shredded Monterey jack cheese, (4 ounces)
1	cup shredded Cheddar cheese, (4 ounces)
4	(10-inch) flour tortillas

Directions Coat a large skillet with cooking spray. Cook chicken and tomatoes over medium heat about 10 minutes, stirring frequently, or until chicken is no longer pink and liquid is evaporated. Set aside. Meanwhile, blend cheeses together and set aside. Place tortillas on flat surface. Spread equal portions of chicken mixture over half of each tortilla within 1-inch of edge. Top each with 1/2 cup cheese blend. Fold other half tortilla over filling to close. Clean skillet; coat again with cooking spray. Cook quesadillas over medium high heat about 3 minutes on each side, or until crisp and browned. Cut into wedges and serve.

© 2003 ConAgra Foods, Inc. Ro*tel is a registered trademark of ConAgra Brands, Inc. All rights reserved.

Bisquick Alternative

I saw this in the Feb 07 issue of Southern Living. So long Bisquick pancakes!

Pancake Mix
makes 6 cups
prep: 10min

6 cups all-purpose flour
3 Tbsp. baking powder
2 tsp. baking soda
2 tsp. salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.

Tired of lemon in your water?

Try putting a slice of cucumber in it instead! I learned this trick from the spa at the Ritz-Carlton hotel in New Orleans last year. I fill a pitcher with water and put in 5 or 6 cucumber slices and let it 'steep' for a while in the refrigerator. It gives a really nice flavor to your water, not overpowering, but very light and refreshing. So many times if I put lemon in my water I want to add sugar, but with the cucumber it is yummy just the way it is. Try it with other fruits too.. melons would be tasty, as would strawberries.

New Soup Recipe!

I had about a cup of dry lentils stored away in my dry goods and I knew I had an onion in the refrigerator that needed to get used. I found a super easy Lentil Soup recipe on Allrecipes.com. It is simmering right now and it smells so yummy! I'm a soup nut. I love creating concoctions from leftover vegetables and beans and sometimes left over meats. I always try to keep some dry lentils and barley on hand to add to my soups to add in a little bit of nourishment to an already super good for you soup! Anyway, here is the soup recipe:

Lentil Soup II

Ingredients:
1 tablespoon olive oil
1 onion, chopped
4 cups beef broth (although I'm sure you could use chicken or even vegetable broth)
1 cup dry lentils, rinsed
1/4 cup tomato sauce
1 teaspoon Italian seasoning
salt and pepper to taste

Directions:
1. In large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil

2. Add the lentils, sauce, and seasoning. Reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

I'll report back as to how it turns out. I can't wait to try it!