Chicken Enchilada Casserole

It’s a weeknight winner!  Open cans, open packages, cut tortillas in half – not too labor intensive.
Ingredients:

  • 2 Tab oil
  • 3 garlic cloves, finely chopped (could come in a jar)
  • 1 jalapeño, seeded and finely chopped, optiomal
  • 1 large onion, diced (could be from the freezer section)
  • 3 c (1 lb) shredded cooked chicken (you know – from Coscto)
  • 2 (4-ounce) cans diced green chiles
  • 1/2 tsp. paprika
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 30-ounce can green enchilada sauce
  • 2/3 c sour cream (2 lg scoops, mor2 or less.  Don’t dirty a measuring cup)
  • 18 corn tortillas, cut in half
  • 3 c grated Monterey jack cheese (about 12 ounces) (that comes packaged too) (or maybe whatever grated cheese you have)
  • Fresh cilantro, chopped, for serving  – if you like celantro.

Directions:

  1. Preheat the oven to 350°.
  2. In a large skillet, heat the oil over medium heat.
  3. Add the garlic, jalapeño, and onion.
  4. Sauté until softened, about 3 minutes.
  5. Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper.
  6. Reserve 1/2 cup of the enchilada sauce.
  7. Pour the remaining sauce into the skillet, stirring to combine.
  8. Cook until warmed through, 1 to 2 minutes.
  9. Turn offthe heat.
  10. Stir in the sour cream.
  11. Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish.
  12. Line the bottom of the dish with 12 tortilla halves, overlapping as necessary to cover.
  13. Spread with one third of the chicken mixture.
  14. Sprinkl  with 1 cup of the monterey jack cheese.
  15. Repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.
  16. Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes.
  17. Sprinkle generously with chopped cilantro before serving

Serves:  6 – 8
Sourrce:  Ree Drummond, Pioneer Woman

Snickerdoodles

This recipe is a Work In Progress … I’m not 100% happy with how these are turning out as of yet. But, in the meantime, here’s what I’ve tried. They’re still tasty, though they collapse a bit more than I care for.

“Doodles” — of which these are the best-known example — are cookies that rise and fall when baked, leaving them thin and chewy inside. The origin of the name is open to some dispute — the German Schneckennudel (“snail noodle”), which are a sort of cinnamon pastry brought to America by German immigrants. German immigrants in Pennsylvania also had a Snipdoodle coffee cake, which is another possibility.

In any case, they are easy and tasty.

Ingredients

  • 1 c. Butter [1]
  • 1½ c. Sugar
  • 2 Eggs (I add another 1 for altitude correction)
  • 1 tsp. Vanilla extract
    —–
  • 2¾ c. Flour
  • 2 tsp. Cream of Tartar [2]
  • 1 tsp. Baking Soda [2]
  • ¼ tsp. Salt
    —–
  • 2 tbsp. Sugar
  • 1 tsp. Cinnamon

Directions

  1. Heat oven to 400° F (“moderately hot”) [3]
    —-
  2. Mix thoroughly Butter [1], Sugar, Eggs.
  3. Blend together Flour, Cream of Tartar [2], Baking Soda [2], Salt
  4. Stir blend into the mixed body.
  5. Refrigerate for at least one hour (or overnight).
    —–
  6. Shape dough into 1″ balls (1 tbsp. or walnut size)
  7. Roll balls in Sugar/Cinnamon mixture.
  8. Place balls 2″ apart on an ungreased baking sheet.
  9. Bake for 8-10 minutes. [3]

Makes 6 doz. cookies (or so it says)

Notes

[1] The original Betty Crocker recipe calls for shortening with butter or margarine. Using butter alone may be making them spread more, though the refrigeration should counter that some.

[2] In theory, the 2 tsp Cream of Tartar and 1 tsp Baking Soda should be the same as 4 tsp Baking Powder. Some sources indicate that the Cream of Tartar actually adds a “tangy flavor” that should be in the cookie, differentiating it from a normal sugar cookie; that’s a variation to try.

[3] The Betty Crocker recipe runs hotter than most: 400° for 8-10 minutes.  The batch I ran with that collapsed pretty hard; possible variations are 12 minute, or more like 375° and even longer.

Source: The classic Betty Crocker’s Cooky Book (1933), originally submitted by Mrs. Ronald Anfinston, Benson, Minnesota, with a few added notes from elsewhere.

 

 

Banana Bundt Cake

 

Banana cake for those who don’t want it “too banana-ie”.  Cream Cheese Glaze is good.  Brown Sugar Icing is good.  You decide!
Besure to measure the volume of your bunt pan – mine is 8-9 cups.  I had to divide the dough and cook the cake twice.

Cake Ingredients:

  • 1 c sour cream (8 ounces), at room temperature
  • 2 large eggs, at room temperature (add 1 more for altitude)
  • 1 stick (4 ounces) plus 1 tablespoon butter, melted, divided
  • 3 1/2 c plus 1 tablespoon all-purpose flour, divided
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 c very ripe mashed bananas (3 large or 4 medium )
  • 1 2/3 c granulated sugar
  • 1/2 c packed dark or light brown sugar
  • 1/2 c neutral oil, such as canola or vegetable
  • 1 Tab vanilla extract
  • 1 tsp kosher salt
  • 1 c pecans (about 4 ounces), finely chopped (optional)

Cream cheese glaze and garnish ingredients:

  • 4 oz cream cheese, room temperature
  • 1/4 c pecans (about 1 ounce, optional)
  • 2 Tab milk
  • 1 tsp vanilla 
  • 1/2 c powdered sugar

Brown Sugar Icing:

  • ¼ c butter cut into cubes
  • ½ c brown sugar packed
  • 2 Tabmilk
  • ¼ tsp vanilla 
  • ¾ c powdered sugar
  • ¼ c chopped toasted walnuts or pecans

Cake Directions:

  1. Heat the oven to 350°.
  2. Mix 1 tablespoon of the melted butter and 1 tablespoon flour together in a small bowl until smooth.
  3. Brush a 12- to 16-cup Bundt cake pan with all of the paste, making sure to brush the tube. (Baking spray with flour works too)
  4. Mix the remaining 3 1/2 cups flour, baking powder, and baking soda together in bowl.
  5. Peel and mash bananas in a large bowl until smooth.
  6. Mix in sour cream, 2 eggs, remaining melted butter, sugar, brown sugar, oil, 1 vanilla, and salt until smooth.
  7. Add the flour mixture.
  8. Add pecans if using.
  9. Fold until just combined and no dry bits of flour remain. The batter will be lumpy.  Do not over mix.
  10. Scrape the batter into the Bundt pan.
  11. Smooth the top.
  12. Bake until a comes out clean and the cake is starting to pull away from the edges of the pan, 50 to 65 minutes.
  13. Place the pan on a wire rack and let cool for 15 minutes.
  14. Flip the cake out onto the rack and let cool completely before glazing, about 1 1/2 hours more.
  15. Meanwhile, toast the pecans for garnish if using. Spread pecans on a rimmed baking sheet. Bake until evenly golden-brown and fragrant, about 5 minutes. Let cool completely, then finely chop.

Glaze Directions :

  1. Mix cream cheese, milk, and vanilla in a medium bowl until smooth.
  2. Mix in powdered sugar until smooth. It should be able to coat the back of a spoon, with the excess slowly dripping off.
  3. Transfer the cooled cake to a cake stand or serving platter.
  4. Spoon the glaze over the top of the cake, nudging it with the back of the spoon over the sides so it drips down.
  5. Sprinkle with the finely chopped pecans and let sit for at least 5 minutes before slicing (this is a soft glaze that does not harden completely).

Brown Sugar Icing Directions: 

  1. In a small saucepan combine butter, brown sugar and milk.
  2. Bring to a simmer, stiring frequently.
  3. Cook until the sugar is dissolved, a minute or two.
  4. Remove from the heat and cool for 5 minutes.
  5. Add vanilla.
  6. Add powdered sugar ¼ cup at a time, stirring vigorously, until desired consistency. The icing will start to firm up quickly.
  7. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.

Serves: 12 to 16

Source:  thekitchn.com

Note:
To Ripen – Poke unpeeled bananas all over with a fork or knife.  Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they’re as soft as you want.

To freeze –  Peel and place in a freezer-safe bag or container.

How to Make Gravy from Scratch

Because you know you should!  Learn how to make gravy from scratch with pan drippings (or butter) with this quick and easy recipe.

Ingredients:

    • pan drippings from roasted chicken/turkey or 1/4 cup butter
    • 1/4 c flour
    • 2 c chicken stock or broth
    • salt and freshly ground black pepper to taste

Directions:

  1. Pour pan drippings into a 2 cup measuring cup.
  2. Scrap the browned bits the cup.
  3. Skim and reserve fat from drippings.
  4. Pour 1/4 cup of the fat into a medium saucepan. If you don’t have 1/4 cup fat, add enough butter to equal 1/4 cup.
  5. Set over medium heat.
  6. Whisk in flour. Continue cooking for 1 to 2 minutes, whisking constantly.
  7. Add stock or broth to the  drippings in the measuring cup to equal 2 cups.
  8. Slowly whisk in stock mixture until fully incorporated.
  9. Cook, stirring frequently, over medium heat until thickened and bubbly,
  10. Cook and stir 1 minute more.
  11. Season to taste with salt and pepper.
  12. Correct color with Kitchen Boquet

    Servings: 8 – 2 cups
    Source:  Allrecipes Test Kitchen, modifications GK.

    Notes:  

    1. The longer you cook the flour, the more toasted it becomes. The more toasted your flour is the thinner your gravy will be and the more of a rich nutty flavor you will get.
    2. Add any flavor, fat, or liquid you want to. This recipe is all about the ratio of fat to flour to liquid.
    3. If you’d like a bolder flavor, you can season the gravy however you like. Our experts suggest lemon pepper, poultry seasoning, garlic, rosemary, or thyme.

     

    Italian Peas

     Make frozen peas fabulous.
     
    Ingredients:

    • 2 Tab olive oil/butter
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 16 ounces frozen green peas
    • 1 Tab  chicken stock
    • salt and ground black pepper to taste

    Directions:

    1. Heat olive oil in a skillet over medium heat.
    2. Stir in onion.
    3. Cook until softened, about 5 minutes.
    4. Stir in garlic and cook for 1 minute.
    5. Add frozen peas.
    6. Stir in stock.
    7. Season with salt and pepper.
    8. Cover and cook until the peas are tender, about 5 minutes.

    Serves:  6
    Source:   Allrecipies

    Comment from TTV78
    I loved everything about this recipe, except for the cooking of the frozen peas. I recommend putting your frozen peas into a bowl of cold water to thaw for about 20 minutes, drain well, then add to the onion/garlic saute mixture for just a couple minutes to heat through. This way, you’ll avoid the wrinkly and mushy look of overcooked frozen peas, and the peas will stay a vibrant green color. The flavor of this dish is great and is a nice change from the same old blah peas. Thanks for sharing the recipe! 🙂

    Alternative Directions:

    1. Any time that day, heat olive oil in a skillet over medium heat.
    2. Stir in onion.
    3. Cook until softened, about 5 minutes.
    4. Stir in garlic and cook for 1 minute.
    5. transfer to casserole.
    6. add peas, frozen or defrosted.
    7. When time to eat, microwave until hot.

     

     

    Crispy Gnocchi With Tomato and Red Onion

    Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi.  Shelf-stable gnocchi work best, as they are sturdier and crisp up well. DO NOT USE FRESH OR FROZEN. It might work with a small pasta boiled and then browned.

    Top with a sharp cheese such as Parmesan, pecorino. This is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes.

    Ingredients:

    • 5 to 6 Tab  olive oil
    • 2 Tab butter
    • 1 (17-ounce) package shelf-stable potato gnocchi
    • 1 1/2 lbs tomatoes – any variety
    • 1/2 red onion, thinly sliced
    • 1 Tab balsamic vinegar
    • Salt and black pepper (to taste)
    • Handful of chopped parsley, plus more for serving
    • Handful of torn basil, plus more for serving

    Directions:

    1. Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high.
    2. Add 2Tab of olive oil plus 2 Tab butter.
    3. Add the gnocchi to the pan, breaking up any that are stuck together.
    4. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
    5. Set aside until ready to serve.
    6. Meanwhile, prepare your tomatoes: If you are using cherry, simply slice them in half. For larger tomatoes, cut into bite-size chunks.
    7. Place the tomatoes and onions in a large serving bowl.
    8. Add the balsamic vinegar and 1 tsp salt.
    9. Season with pepper.
    10. Gently toss.
    11. Set aside until ready to serve.
    12. When  ready to serve, add the gnocchy to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil.
    13. Toss and taste, adding more salt or pepper as needed.
    14. Top with more parsley and basil and eat immediately or at room temperature.
    15. Enjoy!

    Serves:  4 – 6

    Source: wsvn.com/entertainment/bite-with-belkys

    Honey Garlic Glazed Pork Roast

    If you’re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin and takes care of the vegetables too.  

    Ingredients:

    • Pork
      3-4 pound pork loin
      1 Tab olive oil
    • Spice Rub
      1 tsp sweet paprika
      1 tsp garlic powder
      1/2 tsp onion powder
      1/2 tsp dried thyme
      1/2 tsp dried rosemary
      salt and fresh ground pepper, to taste
    • Honey Garlic Glaze (I doubled)
      4 cloves garlic, minced
      1/4 c honey
      3 Tab soy sauce
      1 Tab Dijon mustard
      1 Tab olive oil
    • Vegetables
      1 Tab olive oil
      1 lb brussels sprouts, cut in half
      1 lb butternut squash, peeled, seeds cleaned out, cut into 1-inch cubes (you can also buy pre-cut butternut squash)

    Directions:

    1. Preheat oven to 375˚F.
    2. Line a rimmed baking sheet, not a 9×13 pan, with aluminum foil.
    3. On a cutting board, pat dry pork loin with paper towels.
    4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
    5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. (or don’t pat it so dry!)
    6. Take the spice mix and rub it all over the pork loin.  Yes, all sides, not just the top.
    7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
    8. Transfer pork loin to previously prepared baking sheet, fat-layer side up.
    9. Set aside.
    10. In a bowl, combine garlic, honey, soy sauce, mustard and oil.
    11. Whisk until well combined. If too thick, add a bit more oil or soy sauce.
    12. Reserve 2+ Tablespoons of the sauce to use for the vegetables.
    13. Brush remaining honey mixture over the pork loin.
    14. Roast for 25 minutes.
    15. In the meantime, toss the vegetables with a Tablespoon of olive oil and the reserved honey mixture.
    16. Pull pork roast out of the oven and add the vegetables all around it in one layer.
    17. Tent a piece of foil over the pork so the top doesn’t burn, but the inside continues to cook.
    18. Put it back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚.
    19. Stir vegetables half way through cooking.
    20. Remove baking sheet from oven.
    21. Loosely cover meat and veggies with foil.
    22. Let rest 10 minutes.
    23. Cut the pork in slices and serve with veggies.

    Serves: 8

    Source: diethood.com

    Barbra Streisand’s Instant Coffee Ice Cream

    If you’re up on your Streisand trivia, you probably know that she is something of a coffee ice cream enthusiast.
    Making a few adjustments to the original recipe ensures you’ll get delicious results every time.  Add some salt and some vanilla. Chill your bowl and your freezing vessel.  Use instant espresso instead of instant coffee.  A recipeis just a suggestion!

    Ingredients:

    • 1 c whole milk
    • 24 large marshmallows
    • 4 tsp instant expresso
    • 1 tsp vanilla
    • ¼ tsp kosher salt
    • 1 c heavy cream, chilled
    • Pretzels, for serving Really??  Maybe tiny chocolate chips.

    Directions:

    1. Heat milk in a large saucepan over medium-low heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
    2. Gradually add marshmallows, stirring and mixing until smooth.
    3. Remove the pan from the heat.
    4. Stir in coffee, vanilla, and salt.
    5. Let cool 15 minutes.
    6. Place cream in a large (preferably chilled) bowl.
    7. Beat with an electric mixer on medium speed until frothy, about 2 to 3 minutes.
    8. Increase speed to high and beat until stiff peaks form.
    9. Give the cooled marshmallow mixture a stir.
    10. Fold in the whipped cream.
    11. Pour into a shallow baking or loaf pan.
    12. Cover with plastic wrap.
    13. Freeze until firm, at least 2 hours or overnight.
    14. Serve topped with pretzels.  (Apparently Streisand’s favorite)

    Serves: 6

    Source:  allrecipes By Sara Haas, RDN, LDN | Published on October 13, 2023.  Originally published in the Singers & Swingers in the Kitchen cookbook in 1967 by Roberta Ashley.

    Lemon Vinaigrette

    This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

    Ingredients:

    ¼ c fresh lemon juice
    1 small garlic clove, grated
    1 tsp Dijon mustard
    ¼ tsp sea salt, more to taste
    Freshly ground black pepper
    ½ tsp honey, or maple syrup, optional (honey used)
    ¼ to ⅓ c extra-virgin olive oil
    ½ tsp fresh or dried thyme, optional (not used)

    Directions:

    1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
    2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
    3. If your dressing is too tangy, add more olive oil, to taste.
    4. Add the thyme, if desired, and season to taste.
    5. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

    Notes:  Use a jar!!  Honey takes a little effort to incorporate.

    Serves:  Makes 1/2 cup.
    Source:  loveandlemons.com/lemon-vinaigrette

    Zucchini Salad with Lemon Vinaigrette

    This raw zucchini salad recipe is a simple, elegant summer side dish.  Sneaky way to get a vegetable in at a BBQ.

    Ingredients:

    • Lemon Vinaigrette
    • 1/4 c minced shallot (used red onion)
    • 3 small-medium zucchini
    • 1/4 c toasted pine nuts
    • 1 Tab chopped chives
    • Handful of basil
    • Shaved Parmesan, optional
    • Sea salt and freshly ground black pepper

    Directions:

    1. Make Lemon Vinaigrette dressing.
    2. Mix in shallots.
    3. Set aside.
    4. Use a vegetable peeler or mandolin slice zucchini into thin strips.
    5. Place the zucchini in a large bowl.
    6. Toss with drizzles of the dressing,
    7. Transfer the zucchini to a platter.Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using.
    8. Drizzle with more dressing.
    9. Season with salt and pepper, to taste.

    Serves:   4
    Source:  loveandlemons.com

    Notes:  Long strips look lovely, but how to eat?  If you plate the zucchini and sprinkle nuts etc. the nuts will not end up left on the platter.
    If family, cut them into four pieces or rounds.  Leave them in the bowl and toss with nuts, chives, and basil when ready to serve.  Dress to taste, sprinkle with Parmesan.

    Lemon Vinaigrette
    This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

    Ingredients:

    • ¼ c fresh lemon juice
    • 1 small garlic clove, grated
    • 1 tsp Dijon mustard
    • ¼ tsp sea salt, more to taste
    • Freshly ground black pepper
    • ½ tsp honey, or maple syrup, optional (honey used)
    • ¼ to ⅓ c extra-virgin olive oil
    • ½ tsp fresh or dried thyme, optional (not used)

    Directions:

    1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
    2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
    3. If your dressing is too tangy, add more olive oil, to taste.
    4. Add the thyme, if desired, and season to taste.
    5. Store in the fridge for up to 1 week. The olive oil will solidify a bit
      in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

    Notes:  Use a jar!!  Honey takes a little effort to incorporate.

    Serves:  Makes 1/2 cup.
    Source:  loveandlemons.com/lemon-vinaigrette