Sunday, January 29, 2012

Fruit Enchiladas

My mom was visiting recently and we were chatting food, of course.  Food is one of my favorite topics.  She mentioned these fruit enchiladas that she once made for her bridge group.  I had all of the ingredients except pie filling so we made a trip to the store.  She recommend peach pie filling but our local Target didn't have peach so we went with apple.  These are heavenly - but must be served warm with vanilla ice cream.   This recipe could easily be doubled or tripled!

Fruit Enchiladas

1 can fruit pie filling
2 sticks butter
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp cinnamon
1 1/4 cup water
10-12 small flour tortillas

Preheat oven to 350. Melt butter in small sauce pan.  Add sugar, cinnamon, vanilla and water.  Heat just until sugar is dissolved without bringing to a boil.  Fill each tortilla with about one tablespoon of pie filling.  Roll up and place seam side down in a greased 9 x 13 baking dish.  Pour the glaze over the tortillas and bake covered for 45 minutes.  Baste the enchiladas after removing from oven.  Serve warm with vanilla ice cream.

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Thursday, January 26, 2012

Smoky Pork Chops

I recently found this recipe in a Cooking Light magazine.  I don't cook pork that often so I gave this a try. It was easy and something I could do in my grill pan.  I got mixed review from the girls but Chris and I really enjoyed the flavors.  This was my first time using smoky paprika!  Also, I couldn't find cumin seeds so I substituted ground cumin.  Cooking Light says toasting the cumin seeds before grinding them adds to the smoky flavor.

Smoky Pork Chops  - adapted from Cooking Light

1 Tbsp cumin seeds
1 Tbsp brown sugar
1/2 tsp hot smoked paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
4 (4oz) boneless center-cut pork chops
cooking spray

Cook cumin seeds in small skillet over medium heat 1 minutes, stirring often.  Place in a clean coffee grinder and process until ground.  ( I used ground cumin as I couldn't find cumin seeds)  Combine with sugar, paprika, salt and pepper - rub evenly over pork.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Add pork and cook 5 minutes on each side.  yields - 4 servings

*I served with steamed broccoli and garlic mashed potatoes

calories 224; fat 11.5; protein 24/8; carbs 4.3; fiber .3; chol 70 mg; iron 19 mg; sodium 201 mg; calc 47 mg

Sunday, January 22, 2012

Caramel & Chocolate Kettle Corn Crispie Bars

My friend Donna served this at her holiday ornament party.  She found this amazing recipe in her June 2011 issue of Midwest Living.  When we first moved to Omaha, I started getting Midwest Living but stopped after a while and continued enjoying my Southern Living.  I checked out the website for Midwest Living and there are a ton of good recipes.  I think I am a fan again!

This recipe won the Midwest Living "Best of the Midwest Recipe Contest".  It is full of all things I love, and I truly could not stopping eating these bars.  It is a no bake recipe so that is even more exciting.  I had a little difficulty finding popped kettle corn but eventually found a few brands.  I know you will be thrilled with this new bar recipe..... rich and delicious!

Caramel & Chocolate Kettle Corn Crispie Bars (Midwest Living, June 2011)

8 cups kettle corn
1  8 oz pkg chocolate-covered toffee pieces
1 cup pecans, toasted and finely chopped
2/3 cup light colored corn syrup
2/3 cup sweetened condensed milk
1/2 cup packed brown sugar
5 Tbsp. butter
3 Tbsp. granulated sugar
1 tsp vanilla
1   12 oz pkg semi sweet chocolate pieces or milk chocolate, melted
1/4 cup caramel ice cream topping, optional
2-3 tsp coarse sea salt

Line a 9 x 13 baking pan with foil, extending over the edges of pan.  In a very large bowl, toss kettle corn, toffee pieces and pecans, set aside.  For caramel sauce:  In a small saucepan, combine corn syrup, condensed milk, brown sugar, granulate sugar and butter.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and heat 6 - 8 minutes or until a light golden brown, stirring frequently.  Remove from heat and stir in vanilla.  Pour over kettle-corn mixture, stirring with a wooden spoon until coated.  Transfer to prepared pan, pressing firmly with back of spoon or a piece of waxed paper. Spread melted chocolate over the top.  If you like, drizzle with caramel topping and sprinkle with sea salt. Chill 45-60 minutes or until chocolate is set.  Use foil to lift from pan.  Use sharp knife to cut into bars, wiping blade with wet paper towels. Makes 20-24 bars.

Nutrition facts - 297 calories, 17 grams fat, 15 mg cholesterol, 258 mg sodium, 37 grams carbs, 2 grams fiber, 2 grams protein

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Tuesday, January 17, 2012

Mozzerella/Pesto Grilled Cheese

I recently saw this sandwich on Pintrest and started salivating on the spot.  I knew I would just love it.  I still recommend that you visit Pintrest if you have a little extra time.  It is addicting but I have found some of my favorite new "everythings" on there.  After finding this yummy grilled sandwich on Pintrest, I was then linked to a new blog (at least to me) An Edible Symphony.  Come to find out, this is a Tyler Florence Recipe from the Food Network.  Tyler uses homemade pesto but I was in a hurry to enjoy this sandwich so I went for the prepared pesto find in the refrigerated section of your grocery store.

I LOVE this sandwich.  I cannot tell you how much I LOVE this sandwich.  I think I would eat it every day..... until I got tired of it.  My hubby wasn't home but I know he would love it too. The girls ate it - minus the tomato - and also enjoyed it.

Please visit both of the above mentioned sites as I did mine a little differently.  Also, the information listed below is based on just one sandwich - MINE!  :)

Mozzerella/Pesto Grilled Cheese  (adapted from An Edible Symphony and The Food Network

2 slices of Sliced Tuscan bread from Target
1/8 cup prepared Pesto - or more to taste
1 small Roma tomato
1 Slice fresh Mozzarella
slices of fresh avocado

Heat Panani grill or I just used my trusty George Foreman Grill.   Spread one of the slices with pesto, top with mozzarella cheese, sliced tomatoes and avocado.  Top with other slice of bread.  Brush top of sandwich lightly with olive oil.  Add to grill and heat until toasted and heated through.

Saturday, January 14, 2012

Happy Birthday Annie!

Our sweet baby turned 18 today!  I can't even believe!  When we moved to Omaha, Annie was 4 she is 18.  God blessed us with an amazing daughter!  Happy Birthday Annie!

                                               Happy 18th Annie!

Thursday, January 12, 2012

Chicken with Wine/Mustard Sauce

I needed a new chicken dinner that I could make with items from the pantry/refrigerator.  I was visiting one of my favorite blogs - Annie Bakes - and saw this new recipe she had just added.  I tried it, and we loved it.  I served it over our favorite Rice Selects Texmati Rice with a side of steamed broccoli. We ALL loved it.... and that is always nice!  Quick, easy meal to add to your menu line-up!

Chicken with Wine/Mustard Sauce (adapted from Annie Bakes)

4 boneless, skinless chicken breasts
Salt & pepper
2 tablespoons vegetable oil
1/2 cup white wine
1 1/2 cups chicken broth
1 tablespoon flour
2 tablespoons water
2 tablespoons stone-ground mustard
1 tablespoon butter


Preheat oven to 350 degrees.  Heat a large skillet over medium-high heat.  Season the chicken with salt and pepper.  Add the oil to the pan and lay the chicken breasts in the oil.  Cooking about 5 minutes per side or until browned (it will not be cooked through at this point).  Transfer to a baking dish and cook for an additional 10-12 minutes or until cooked through.

Pour the wine into the hot skillet and scrape up the brown bits from the bottom.  Boil until almost all the wine evaporates and it gets a little syrupy.  Add the broth and bring to a boil.

Mix the flour and water together, then whisk it and the mustard into the wine sauce and stir about 1 minute or until it thickens.  Remove from the heat and add in the butter, stirring until it's melted.  Season with salt and pepper.

Remove the chicken from the oven, slice into thin slices and pour the mustard sauce over 

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Tuesday, January 10, 2012

Rob's Easy Chicken and Dumplings

When we were home Christmas, my brother cooked for us several times.  The first night we had Chicken and Dumplings and another, we had a complete Fried Catfish Meal with fries, hush puppies and Fried Shrimp.  Yes, not the healthiest but it was all amazing!  I believe his mother-in-law, Iva, taught him how to make Chicken and Dumplings.  I did adjust mine a little to save some fat and calories but we still loved it.    I think you will be impressed by how easy this recipe is.... and how comforting!

Our middle daughter is a picky eater and she loved this.  She said it reminds her of biscuits and gravy!

This is one of those recipes that isn't an exact science.... all depending how salty, or how peppery or how fattening you want it!  :)

Chicken and Dumplings

4 boneless, skinless chicken breasts
6 bouillon cubes
6 cups water - or more to cover chicken
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter ( I didn't use)
16 small flour tortillas, torn into bite size pieces
salt and pepper to taste ( need to visibly see the pepper)

Boil chicken in water and bouillon.  Take chicken from boiling broth and set aside - eventually cutting into bite-size pieces.  Add soups, butter, and pepper.  Add chicken and more water or broth if needed - on medium heat - bringing to a gentle boil.  Tear tortillas into bite-size pieces and add to mixture, gently stirring often. The tortillas will soften and thicken the broth.  Cook on a low simmer for at least 30 minutes as it thickens.  Add salt and pepper to taste. Enjoy this yummy comfort food!

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Saturday, January 7, 2012

Chili-Cheese Dip

The same day I made the Snicker/Apple Salad, I made this Chili-Cheese Dip to eat while we were watching football and vegging. I am not usually a huge fan of canned chili but this dip was great.  It was perfect for a rainy day!

Chili-Cheese Dip

2 cans of Wolf Brand Chili - no beans
2   8 oz blocks cream cheese, softened
16 oz jar favorite salsa (I used a mixture of mild and hot)
2 small cans sliced ripe olives  (reserve a few to sprinkle on top)
1 cup cheddar cheese, grated
green onions sauteed to soften if desired

Mix ingredients and put in a crockpot to heat.  OR... preheat oven to 350 and spray pan with cooking spray. Top a few of black olives and hit til bubbly around edges. Top with a little extra grated cheese, allow to soften and serve hot with favorite tortilla chips!

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Wednesday, January 4, 2012

Snicker/Apple Salad

The day after Christmas, we were just hanging out at my brother and sister in law's house.  The weather was yucky, and Rob was making us chicken and dumplings (recipe to come).  You would think we wouldn't want much food the day after Christmas.   Like I said - we needed comfort food.  I was thinking .... what can I make that I have never made before... that my girls love and that I know my nephews will enjoy.  Snickers/Apple Salad came to mind.  I am not sure why this is called a salad but none the less - it is so yummy.  My youngest nephew Reid thought it was "awesome".  It got to the point we were just all diving in with our own spoon - forget putting this fun concoction in a bowl for individual consumption!  :)  Please try this salad.  Great for any gathering because EVERYONE loves it!

Snickers/Apple Salad

16 oz Cool Whip, thawed
1 small pkg instant French Vanilla pudding
4 apples, diced
6 full size Snickers, diced

Mix Cool Whip with pudding.  Add apples and snickers.  Sprinkle with a little of the Snickers.  Chill and  Enjoy!

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