Chicken Enchiladas

Chicken Enchiladas! Well, sort of. I made this into more of a Chicken Enchilada Stew. Whoo! Yummy! Who wouldn't like a little cheesy goodness for St. Patty's Day?

I really messed around with this recipe from Eating, Etc. because 1) I was hungry 2) It was already late and I wanted to eat 3) I was hungry and 4) When I'm hungry I'm irritable and cranky.

So, if your looking for an easy, quick Mexican/enchilada recipe, it don't get much easier than this. And really...cheese and sour cream? Sign me up!

New Mexican Chicken Enchiladas adapted from Eating, Etc.

1T olive oil

1lb boneless skinless chicken breasts, chopped in bite-sized pieces

1/4tsp salt

1/4tsp black pepper

1/4tsp cayenne pepper

1T olive oil

1 chopped onion, coarsely chopped

3 green onions, chopped

1 green pepper, chopped

1 7oz can chopped green chiles

1 clove fresh minced garlic

1/2tsp salt

1/2tsp ground black pepper

1 tsp oregano

1/4tsp cayenne pepper

1 c sour cream

2-1/2c grated colby cheddar-jack cheese

white corn tortillas

In medium skillet, over medium heat, sauté chicken in olive oil, with salt, black & cayenne peppers.

In a large skillet, over medium heat, sauté onion, green onions, green pepper, green chiles, garlic, salt, black pepper, oregano, & cayenne pepper.

Reduce heat to low and stir in sour cream & the cheese until cheese is melted & well-mixed.

Add chicken and mix well.

In medium skillet coated with olive oil, over medium low heat, warm tortillas on both sides until softened.

Place tortilla in a bowl and top with chicken and cheese mixture.

Baked French Toast

It's Annie Bananie's birthday week and I made her breakfast! Yay! 

Someone used to make me what I remember as a french toast casserole. It was kind of like a bread pudding. I asked for the recipe and tried my hand at it. The best part about this breakfast was that you make it the night before and then just pop it in the oven in the morning! And who can go wrong with bread and maple syrup?! Not me, thats for sure! 

When I make french toast, I usually use Challah bread because it is sweet and soft. I don't think it would work in this recipe, though because it would just get soggy. If you figure out how to make it happen, let me know please!

Baked French Toast

Ladyjaypee

1 dozen eggs

1 cup milk

1/2 cup maple syrup

1 loaf french bread, cubed

8 oz. cream cheese

1 teaspoon cinnamon

Lightly spray a 9 by 13 inch dish with cooking spray.

Whip together eggs, milk, maple syrup and cream cheese.

In prepared baking dish, layer half of the bread cubes.

Pour half the egg mixture over the bread cubes.

Add other half of bread cubes.

Pour the remainder of the egg mixture over bread cubes.

Sprinkle with cinnamon. 

Cover with plastic wrap and refrigerate overnight.

Bake at 350 degrees for 45 minutes.

Serve with maple syrup and butter.

Thanksgiving Spread and Sweet Potato Casserole

Happy food hangover day! Or something of the sorts...

I had such a great Thanksgiving and have enough recipes to get me through several weeks of blogging!

I packed all my goods into a large (and I do mean large!) shoulder bag on Thursday and headed over to my friend India's apartment, where I found her assembling her father's recipe for homemade stuffing.

We assembled and baked and cut and diced and played around in the kitchen the entire afternoon and had fun arranging all our dishes in the oven.

Mid afternoon our friend Diandra joined us and made a delicious Walnut Soup and salad for us. Of course, we had to assemble all the food on India's kitchen table for picture time. Smile food!


In case you are wondering what all is on the table, here is our list:

Brisket (random, I'm aware)
Green bean casserole
Sweet potato casserole
Stuffing
Wheat rolls
Salad
Macaroni and cheese
Cornbread

We filled our plates to the nines and I (brilliantly) remembered to photograph my plate full of deliciousness. Jealous? You should be!


Even through all the rich food we inhaled, there was no way we weren't ready for dessert (obviously). India made her Dad's Apple and Berry Crumble (which I sheepishly didn't get a picture of) and a Pumpkin Caramel Cheesecake from yours truly.

I probably don't need to tell you that we didn't even make a dent in the food that night and had so many leftovers its a bit out of control. Hope your Thanksgiving was as coma-inducing as ours was. Here is the recipe for the Sweet Potato Casserole I made. It is probably my favorite holiday dish and demand it every time I go home.

Sweet Potato Casserole
All Recipes

5 sweet potatoes (I used 3 extra large ones)
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs vanilla extract, cinnamon, sugar and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar and chopped pecans. Mix with your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.