White Chicken Enchiladas

These were so delicious! And surprisingly, they heat up well. The only thing I will do differently next time is add more cheese to the top before baking.




White Chicken Enchiladas
Adapted from: Pioneer Woman

Ingredients:

• 2-½ cups Cooked, Shredded Chicken
• 1 tablespoon vegetable oil
  
• 2 cups water with one chicken bouillon cube
  
• 12 flour Tortillas
• 1 whole Large Onion, Diced
• 2 whole 4 Oz Cans Whole Green Chilies, Diced
• 1/2 of a Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• 1 cup Monterey Jack/Chedder blend, shredded
  
• Salt And Pepper, to taste

Heat vegetable oill in skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, one can of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other can of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated Monterrey Jack cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.

Baked Potato Soup

Ingredients:
6 medium/large potatoes, baked and cooled
5 slices of bacon
3/4 cup chopped onion
2 cloves garlic, chopped
2 TBSP butter
6 cups milk
1/2 cup flour
1 1/2 cups shredded cheddar cheese
1/3 cup sour cream
salt and pepper
cheese, green onions for garnish as desired

Cook bacon in pot until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pot. Set bacon on paper towels to drain. Add the butter and onions, cook until soft. Add the garlic and cook for a minute more.
Add the flour and stir until well blended. Add the milk and slowly cook until incorporated. Using an immersion blender, blend up the ingredients in the pot until well incorporated.
Let this cook down for about 10 minutes on low heat, adding salt and pepper to taste.
Spoon the cooked potato out of the skin and add to the soup, do this for only FOUR of the six potatoes. Use the immersion blender again until the soup is fairly smooth and the potato is pureed into the soup.
Add the sour cream and cheese and let cook for a few minutes. This is where you want to taste and add salt and pepper as needed.
Take the remaining two potatoes and peel the skin off. Carefully cut into chunks and add to the soup. Stir well to incorporate. Spoon into bowls and garnish with the cooked bacon, green onions and more cheese (if desired).

Praline King Cake

I hit the jackpot with this one, it was PERFECT! Now I did cheat a little, using a boxed dough mix. But the filling was homemade and the end result was just delicious!

1 box of Pillsbury Hot Roll Mix

Filling:
1 cup brown sugar
1/2 cup chopped pecans
1/2 cup flour
1 tablespoon cinnamon
1/2 cup melted butter

Mix all ingredients except for butter. Slowly add butter until the mixture is crumbly.

Icing:
1 cup confectioners sugar
1 tablespoon melted butter
dash vanilla extract
water as needed

Mix all ingredients, adding water as needed. You want the icing to be thin enough to drizzle on the cake, but not too thin that it won't stick to the cake. You can add water if too thick, or more confectioners sugar if too thin.

Colored Sugar:
1 cup sugar, divided into 4 parts
4 different food colorings

Put 2 drops of food coloring into the sugar and stir until well blended.


For the dough:
Make dough according to box. After kneading, let rise for about 30 minutes.
On a well floured surface, roll dough out into a rectangle.
Spread the filling evenly all over the dough, leaving about a half an inch from the sides.
Slowly roll up the dough, starting with the widest end. Roll up as tight as possible, like a jelly roll. Make sure your surface was well floured, or the dough will stick.
Place roll on a well greased baking sheet. Form into a ring and let rise until doubled in size, about an hour.
Cook at 375 for 15-20 minutes, until brown on the outside. Remove the cake and brush with a bit of melted butter.
Immediately ice the cake, and top with colored sugars.

Hassleback Potatoes

These delicious potatoes were a great way to change up a plain baked potato!

Hassleback Potatoes
Adapted from: Carrie's Sweet Life

6 small Yukon gold potatos
salt
pepper
garlic powder
2 tablespoons softened butter
parsley
olive oil

Wash potatoes well. Cut slices into even intervals. I popped them into the microwave for 6 minutes to get the cooking started.
Mix butter, salt, pepper, parsley and garlic powder together, making a paste. Place potatoes on a baking sheet lined with foil. Season with salt and pepper and drizzle with a little olive oil. Spread the butter paste over each potatoe, stuffing some down into the cuts.
Bake at 400 for about 25 minutes, or until tender and brown.
If you don't microwave, cook for 45 minutes in the oven.

Southwestern Egg Rolls

These are actually little won-ton's, but it's the same concept. They were really good. A little time consuming to make, but worth it!

Southwestern Egg Rolls
Adapted from: Annie's Eats

1 can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
3 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 1/2 packages won-ton wrappers (or can use egg roll wrappers, but they will be bigger)

Directions:

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
Take a won-ton wrapper and place a small amount of filling in the middle and fold the corners in. Wet fingertips with a bit of water to seal the folds. Place seam side down on a greased cookie sheet, do not overlap. Bake at 425˚ F. Bake for 15-20 minutes, until lightly brown. I served with ranch dipping sauce.

Peanut Butter Cornflake Balls

What's not to love about sugar, peanut butter and cereal? These are super easy and super yummy!

1 1/2 cups light Karo syrup
1 1/2 cups white sugar
1 cup peanut butter
5 cups Cornflakes or Rice Krispies

Melt the Karo Syrup and sugar on the stove until dissolved. Remove from heat and stir in peanut butter. When creamy and smooth, mix in with cereal. Form into balls and place on greased pan (or wax paper). They will harden quickly. Enjoy!

Pan Sauteed Lemon Chicken and Potato Bundles

This dinner was so yummy and easy! I found both recipes on blogs that I read often.

Potato Bundles
Source: Pioneer Woman Cooks

Ingredients:
6 whole Russet Potatoes
½ whole Yellow Onion, Diced
1 stick Butter
½ cups Heavy Cream
Kosher Salt To Taste
Paprika To Taste
Freshly Ground Black Pepper, To Taste
2 Tablespoons Minced Parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.

Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve bundles right on the dinner plate. Serves 8.

Pan Sauteed Lemon Chicken
Source: Elly Says Opa

2 Tbsp. olive oil
2 fat cloves garlic, peeled and slightly smashed (I omitted this)
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese (I used both)
1/2 tsp. chopped rosemary (I used parsley and basil)
2 chicken breast halves, pounded to about 1/3 – 1/2″ thickness

Heat a nonstick skillet over medium-low heat and add the oil. Once the oil is hot, add the garlic and cook, stirring occasionally, until golden brown and soft, about 7 minutes. Remove the garlic with a slotted spoon, and keep the oil in the pan. (I omitted the garlic)

Zest half the lemon into a dish or bowl, and to it add the breadcrumbs, cheese, rosemary, and salt and pepper to taste.

Crush the browned garlic cloves and whisk in a separate shallow bowl/dish along with the egg and juice from half the lemon.

Season the chicken with salt and pepper. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.

Heat the garlic oil over medium heat and once hot, add the chicken. Cook until done, about 2.5 minutes per side. Serve with slices or wedges of the remaining half lemon.