The Best Enchiladas!

 I just have to say, Amber's Kitchen is my new favorite source for recipes!  I started following her for bread recipes and then started branching out and trying her main dishes.  Every one I have tried has been our favorite!  Please check her out!  (Her cinnamon rolls are perfection!). With my husband's allergy to chicken, I really haven't had the nerve to try chicken enchiladas with turkey.  I just didn't think they would turn out right.  But after I saw the cream sauce to pour over these enchiladas, I just had to try them.  So I cooked my turkey all day in the crock pot so it was just falling apart and then added it to the recipe.  My husband looked pretty skeptical at first, but after the first bite gave me some of the biggest praise I've received since cooking without chicken, pork, and beef.  So I definitely had to save this recipe!

Ingredients:

*4 cups of shredded chicken breast
*1/2 teaspoon salt
*1/2 teaspoon chili powder
*1/2 teaspoon cumin
*2 tablespoons honey
*2 granulated lime packets or the juice of one lime
*8-10 soft taco size tortillas
*1.5 cups grated cheese 
*4 tablespoons butter
*1/2 cup flour
*1 16 oz. jar salsa verde (or use a large jar of enchilada sauce)
*2 cups chicken broth
*1/2 cup heavy whipping cream

Directions:
1. In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until we’ll combined. 
2. When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes. 
3. Add heavy cream and remove from heat. 
4. Season the shredded chicken with salt, chili powder, cumin, lime, and honey. Mix together. 
5. Layer tortillas with chicken, then cheese. Roll up. 
6. In a 9x13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce and sprinkle with the remaining cheese. 
7. Bake at 400 for 15-20 minutes, uncovered. Serve immediately!

Maple Baked Salmon

 Ever since my husband became allergic to red meat and soy, we have been looking for a good salmon recipe that he loves.  This is the best one I have found by far.   I substituted coconut aminos for the soy sauce, dried mustard powder for Dijon, and added in a little Worchestershire sauce and it turned out great!  Thanks Taste of Home for a great recipe!

6 Salmon Fillets(6 oz. each)

1/4 cup brown sugar

1/4 cup maple syrup

3 Tbs. Coconut Aminos

1 Tbs. Mustard

1/4 tsp. pepper

Preheat oven to 425°. Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, combine brown sugar, syrup, soy sauce, mustard and pepper. Pour over salmon. Cover and bake 10 minutes. Uncover and bake 8-10 minutes longer or until fish flakes easily with fork.

Yummy, easy, and healthy potstickers

 My husband and I LOVE Asian food.  Unfortunately, now that my husband is allergic to beef, pork, chicken, soy and peanuts, it is no longer safe for us to buy Asian food at a restaurant.  So I simply had to learn how to make it!  I first attempted to make my own wonton wrappers.  They turned out well, but took a lot of time.  And now that I am often bouncing a newborn while I cook, I do not have time to make my own wrappers.  But then I found that Kroger actually sells refrigerated wrappers and the ingredients are safe for my husband!  Total game changer.  We also discovered that Coconut Aminos is an absolutely delicious replacement for soy sauce!  Now I make these at least every other week.  It is my husband's favorite meal right now.  I can substitute ground turkey for the meat because all the seasonings hide the fact that it is turkey.  I also like to use a bag of coleslaw salad instead of just chopping up cabbage for the recipe.  Super easy!  I think the thing that takes the longest is shredding the fresh ginger.  But please don't skip that step because the ginger is what makes these taste so fresh and delicious!  HERE is where I found the original recipe.

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• 1 pound ground chicken or pork (I use turkey)
• 1 cup shredded green cabbage (I use a fresh coleslaw mix)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tbsp soy sauce (I use coconut Aminos)
• 1 tbsp freshly ginger, grated
• 1 tsp sesame oil (I use coconut oil simply because I don't have any)
• 2 tbsp vegetable oil (I use coconut oil)
• 1 package round wonton wrappers (about 45)

Make the filling for the potstickers

1. Put ground chicken or pork, shredded cabbage, garlic, green onion, ginger, soy sauce and sesame oil in a bowl and mix together until well combined.

Assemble the potstickers

1. Fill a small bowl with water and set aside.
2. Arrange wonton wrappers on a work surface like a table or counter.
3. Put 1 tbsp of filling in the center of each wonton wrapper.
4. Dip your finger in the water and run around the edges of each wonton wrapper to moisten it.
5. Fold the wrappers in half over the filling (to create a half-moon shape), then pinch the edges of the wrappers together to seal them.

Cook the potstickers

1. Heat the oil in a large non-stick frying pan over medium heat (to speed up the process, I use 2 frying pans at the same time).
2. Put the potstickers in a frying pan in a single layer and cook for 2 minutes. Carefully flip potstickers with a spatula. Add ¼ cup of water to the frying pan. Cover and cook for 4 minutes.
3. Serve the potstickers with soy sauce I use coconut aminos) for dipping.

Ritz chicken

 I know Ritz crackers are not that healthy, but my girls love them and they love this recipe.  It gets them to eat chicken and ask for more so I actually make it for them about once a month.  Thanks Six Sisters for a great kid-friendly recipe!

Ingredients 

• 4 chicken breasts
• 1 cup Ritz crackers, crushed
• 1/2 teaspoon garlic salt
• black pepper to taste
• 2 eggs, beaten
• 1/2 cup butter
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Directions: 

1. Preheat oven to 375 degrees.
2. In a small bowl, mix together crackers, garlic salt, and black pepper.
3. Dip each chicken breast in the beaten eggs, and then dredge in the cracker mixture, coating it completely.
4. Place each coated chicken breast in a 9x13 pan.
5. Cut the butter up into small pieces, and put them over the top of the chicken breasts.
6. Bake for 30-35 minutes, until chicken is cooked through.

Cheesy Garlic, Sausage, and Bacon Pasta

My husband absolutely loves it when a recipe contains more than just one meat.  And I love anything with a cream sauce.  So this recipe makes us both happy!  I got the idea from this recipe, but the whole carbonara process seemed too time consuming to try out with a fussy baby on my hip so I just added some flour and cream to the bacon and sausage drippings to make a normal cream sauce for the pasta and it was delicious!  But I'm sure actually making it as carbonara wold be wonderful as well so feel free to give yourself more time than I did and try it out.

• 3 Tablespoons of flour
• 1 1/2 cup of heavy cream
• 1 1/2 pound of spaghetti - cooked
• 1 lb of sliced smoked sausage
• 1/2 pound of bacon - after cooked cut into pieces
• 1- 2 teaspoon of minced garlic *depending on taste
• 1 cup of grated Parmesan Cheese
• 1 extra cup of Italian blend cheeses* (can be the mixed bag style in stores)

Directions:

Fry bacon and use drippings to brown sausage. Reduce heat and add garlic to simmer with sausage.  Add a few tablespoons of flour to create a roux and mix well.  Add cold cream and stir til the sauce thickens. Add Italian blend cheese.  Add bacon and pasta and combine.  Sprinkle Parmesan on top and serve.

Pioneer Woman's Chili!

I love the flavor of this recipe from The Pioneer Woman!

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12-14 Oz. Size) Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Individual Bags Of Fritos
• Grated Sharp Cheddar Cheese
• Diced Red Onion (Optional)

INSTRUCTIONS

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. 

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. 

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. 

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Chicken Cordon Blue Casserole

We love Chicken Cordon Blue and this is a great recipe!  Thanks to Tasty Chicken for the recipe!

Ingredients

• FOR THE CASSEROLE:
• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
• ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ pounds Thin Sliced Baby Swiss Cheese
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon Dijon Mustard
• ¾ teaspoons Salt
• ½ teaspoons Smoked Paprika
• ¼ teaspoons White Pepper
• FOR THE TOPPING:
• 1-½ cup Panko Breadcrumbs
• 4 Tablespoons Butter, Melted
• ½ teaspoons Seasoning Salt
• 1-½ teaspoon Crushed Dried Parsley

Preparation Instructions

(2/19/2015—Please note: due to comments about the salt content of this recipe, the amount of salt has been reduced.)
Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving

Sliced Tenderloin Steak in Butter Sauce

• We really enjoyed this sauce!  Thanks Ang Sarap for the recipe!
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• 3 pcs 150 g tenderloin steak cuts
• 4 tbsp butter
• 2 tbsp cream
• 2 tsp flour
• 4 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

1. Generously season tenderloin steak cuts with salt and freshly ground black pepper then let it rest for 15 minutes in room temperature.
2. Place a heavy skillet in high heat then add a bit of oil, place steak and cook for 4 minutes on each side. Remove from skillet then let it rest for 5 minutes in a plate.
3. Slice the beef tenderloin pieces into bite sized cubes, reserve any liquid that comes out of it.
4. In a large sauce pan add butter and minced garlic, cook in low heat while agitating the sauce pan by moving it back and forth into the flame. Once garlic turns light brown gently sift the flour using a small sieve above the pan into the garlic butter mixture, mix to combine then add the reserved liquid from beef and cream, continue to cook for a minute or two in low heat until sauce becomes thick.
5. Add the sliced beef and mix it together with the butter sauce, remove from pan then serve.

Cheesy Smoked Sausage and Pasta Skillet

Yummy!  Thanks to Yellow Bliss Road for this simple recipe!

• 1 Tbsp olive oil
• 1 lb Hillshire Farm Smoked Turkey Sausage, sliced
• 1 cup diced onion
• 1 Tbsp minced garlic (about two fresh cloves)
• 2 cups Chicken Broth
• 1 (10 oz) can diced tomatoes
• 1/2 cup milk or heavy cream
• 8 oz dry pasta (any small pasta will do)
• 1/2 teaspoon salt and pepper, each
• 1 cup shredded Cheddar-Jack cheese
• 1/3 cup chopped scallions, for garnish

Instructions

1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
4. Makes about 4 servings

Chicken Cordon Blue Soup

This is seriously delicious!  Many thanks to Chef in Training for the great recipe!

Ingredients

• ¼ cup butter
• ¼ cup flour
• 2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
• 2½ cups milk
• 1 Tablespoon chicken base, or two chicken bullion cubes crushed
• 8 oz. cream cheese, softened
• 2½ cups chopped rotisserie chicken (cooked chicken breast will work)
• ½ cup cooked and chopped bacon
• 1 cup cubed ham
• 2 cups grated Swiss cheese

Instructions

1. In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Cheesy Skillet Meatballs

• I thought this was a great way to do meatballs and my husband enjoyed them as well!  Thanks to The View From Great Island for a  great recipe!
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• 1 lb ground beef
  
• 1 large egg
• 1/2 cup breadcrumbs
• a small red onion, finely minced (about 1/2 cup)
• 1 tsp onion salt
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp fresh cracked black pepper
• 1 heaping Tbsp ketchup (I used my favorite Jalapeno Ketchup)
• 1 heaping Tbsp A1 sauce
• 16 oz jar of your favorite tomato sauce
• 2 cups shredded mozzarella cheese (a little more if you like things really cheesy)

1. Set the oven to 350F
2. Crack the egg into a large mixing bowl and beat well with a fork. Add the meat, breaking it apart as you add it to the bowl Add in the rest of the ingredients EXCEPT the tomato sauce and the mozzarella cheese. Mix to combine everything well, using your fingertips. Don't compact the meat, and don't over mix it, you want these meatballs to be fluffy and light.
3. Scoop out the meat into approximately 22 balls and roll the balls round with your hands. I used my 1 1/2 inch cookie scoop.
4. Set the meatballs on a baking sheet and cook for 15 minutes.
5. After you put the meatballs in the oven, pour the sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
6. Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
7. Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
8. Serve immediately with garlic toasts.
9. To make the toasts, thinly slice a baguette and brush one side with olive oil. Set the toasts oil side down on a very hot grill pan for a few minutes until toasted. Rub the cut side of garlic along the toasted surface of the hot bread.

3 Cheese Stuffed Shells

The Pioneer Woman gives us another great recipe!  My husband liked this so much that I used the filling for my lasagna as well!

Ingredients

• 8 ounces, weight Jumbo Pasta Shells
• 30 ounces, weight Whole Milk Ricotta Cheese
• 8 ounces, weight Parmesan Cheese, Grated, Divided
• 1/2 cup Grated Romano Cheese
• 1 whole Egg
• 12 leaves Basil, Chiffonade
• 2 Tablespoons Minced Parsley
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 pound Italian Sausage
• 1/2 cup Red Wine
• 1 whole (28 Oz. Size) Crushed Tomatoes
• 1 whole (15 Oz. Size) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/2 teaspoon Salt
• 2 Tablespoons Minced Parsley

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two. 

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined. 

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. 

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Serve with crusty French bread.