Wednesday, August 30, 2017

Sour Cream Chicken Enchiladas

Hey everyone! Long time no recipes. I've decided to go back to my roots. Almost 9 years ago I started this blog as a way to save recipes that we've tried and loved; a virtual recipe box, so to speak. 
Eventually a few people started reading it and it grew larger than I anticipated, or really even had the time or energy to upkeep. So, I quit. Here and there I'd make something pretty and try (and try and try and try) to take beautiful (enough) photos to post something.
A couple of years went by and I realized that I was missing the original intention of this space-- a place to save recipes I came across and loved and share them with people I care about. So here I am, sharing a recipe that I know I will want to make again. 
Like so many of the foods I make, it was definitely not pretty enough to photograph, but it was certainly delicious.
Enjoy!

Sour Cream Chicken Enchiladas
print this recipe


Ingredients:
2 cups rotisserie chicken, shredded
8 tortillas, corn or flour
2 cups Monterrey jack cheese, shredded
1-2 cups shredded taco blend cheese
1 Tablespoon olive oil
1 small onion, diced
4 Tablespoons butter
1/4 cup all-purpose flour
2 cloves garlic, minced
15 oz chicken broth
7 oz diced can diced green chilies
1/4 teaspoon cumin
1/8 teaspoon oregano
1 cup sour cream
salt and pepper to taste

Directions:
Preheat oven to 350 degrees.

Shred the rotisserie chicken and set aside.

Add the olive oil to a small pot and cook the onion until soft. Mix in the chicken and set aside.

Sprinkle some of the Monterrey Jack cheese and some of the chicken mixture into a tortilla. Roll up and set seam-side down in a lightly oiled 13x9 pan. Continue with each of the tortillas. 

In a small pan over medium heat melt the butter and saute the garlic until lightly golden. Add the flour to make a roux. Pour in the chicken stock. Simmer on medium heat until thickened. Stir in sour cream, green chilies, cumin, and oregano.

Pour the sour cream mixture over the top of the rolled up enchiladas. Top with the taco cheese. Bake for 15-20 minutes, or until the cheese is melted.


Laura's Recipe Collection Original Recipe

Sunday, April 12, 2015

Greek Pasta Salad



This delightful pasta salad has been a regular in our picnic & potluck arsenal for years. I will warn you that it makes an enormous batch, however this is actually a blessing as it makes for a great healthy workday lunch.  It is so simple to put together, easily customized, chock full of healthy vegetables and, most important of all, it is delicious!



Greek Pasta Salad
print this recipe


Ingredients:
For the dressing
4 cloves garlic, minced 

2 teaspoons dried oregano
2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 teaspoon salt

1 teaspoon black pepper
1/2 cup olive oil

For the salad
1 pound pasta such as fusilli bucati or gemelli

1 medium cucumber, peeled and chopped into 1/4 inch pieces
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
8 ounces crumbled feta
3 cups baby spinach

Directions:
Combine dressing ingredients in a small bowl and whisk until combined.

Cook the pasta according to package directions. Drain and rinse with cold water. Combine all ingredients in a large bowl. Chill, then serve.

Source: Myrecipes.com

Sunday, December 21, 2014

Raspberry Meyer Lemon Scones


I am perpetually slow to follow trends. I think I first got the "Rachel" haircut in 2005. I often start watching TV shows a few years after the series goes off the air. And did you know that you can now do things like surf the internet on a phone? Crazy, right? 

Anyhow, being the girl perpetually late to the party I just recently discovered Meyer lemons and I have to say, where have they been all my life? They are the perfect combo of sour and sweet, fruity and tart. After using them for the first time I immediately started daydreaming about combining them with raspberries in a delightful scone. Months later-- see what I'm saying? Slow on the giddy up-- I finally made them by slightly adapting my Lemon Blueberry Scones recipe and they were everything I'd been hoping for and more.

Raspberry Meyer Lemon Scones
printable recipe


For the scones
Ingredients:
2 ¼ cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼ inch cubes
¾ cup fresh or frozen (not thawed) raspberries
1 cup heavy cream
1 teaspoon zest of Meyer Lemon


For the glaze
Ingredients:
1 tablespoon lemon juice
1/2 cup confectioners sugar


Directions:
Place an oven rack at the middle setting. Preheat the oven to 425.


Blend the flour, baking powder, sugar and salt in a large bowl. Set aside.


Using a pastry cutter or food processor cut the butter and lemon zest into the flour mixture until the mixture resembles coarse sand. A few larger butter lumps will remain. Add the blueberries and gently fold with a spatula to evenly distribute the berries.


Add in the heavy cream and stir gently until well combined.


Gently fold the dough into a slightly sticky ball. Roll out into a disc 3/4 inch thick. Slice into 8 wedges and place on a parchment-lined baking sheet.


Bake for 12-15 minutes or until the scones are lightly golden brown. While scones are baking mix the lemon juice and confectioners sugar in a small bowl until smooth.


Immediately after removing from the oven spread or drizzle glaze onto the warm scones. Cool on a wire rack for 10 minutes.

Source: Adapted from Baking Illustrated and glaze adapted from Baking Bites

Sunday, April 6, 2014

Single Serving New York Cheesecakes


For all you Friends fans out there, you are likely familiar with the episode where Rachel and Chandler steal and eat cheesecakes. Well, I was watching this episode a few nights ago and was overcome with a hankering for some cheesecake. Since I didn't have the desire, or the ingredients, to make a whole cheesecake I went searching for a single serving recipe and oh boy did I find one! 

These little babies were exactly what I was looking for! They are so simple, quick to prepare and in about 45 minutes you can have your own glorious cheesecake. (eating off the floor a la Rachel and Chandler is optional)

Single Serving New York Cheesecake
makes 4 single serving cheesecakes

Ingredients:

4 graham cracker squares (2 full sheets)
3 Tablespoons sugar
1 Tablespoon unsalted butter, melted
4 ounces cream cheese, at room temperature
1 1/2 Tablespoons sour cream
1/4 teaspoon vanilla extract
3 Tablespoons beaten egg (1 large egg is about 4 Tablespoons)

Directions:


Pre-heat oven to 325. Prepare a standard sized muffin tin either with paper liners or lightly greased.

Crush the graham crackers into crumbs. Mix the crumbs with melted butter and  1 Tablespoon of sugar until fully combined.

Scoop the crust mixture evenly between 4 muffin cups and press firmly to the bottom of the pan.

In a medium bowl whip the cream cheese until smooth. Add the sour cream, remaining sugar and vanilla and whip until creamy. Gently fold in the egg. Do not over-mix the batter with egg or your cheesecakes will crack.  Spoon the batter into each of the muffin cups. 

Bake for 22 minutes, or until the tops of each cheesecake have just set.

Let cool at room temperature for 15 minutes, then remove from the pan and cool completely in the refrigerator. 

Adapted from Love, H

Saturday, July 14, 2012

Blueberry Bagels



July marks one of my favorite food seasons of the year. Some people love fall (myself included) for the pumpkin, spice, and comfort food. (Or Pumpkin Spice Lattes, which embodies all three of those traits!) But for me, no time of year beats blueberry season! For the next few weeks it is seemingly all blueberries, all the time around here.  Now granted, this recipe has dried blueberries, but they’re no less amazing than their fresh counterparts when paired with my absolute favorite bagel recipe. Combine this with a pumpkin spice latte and you have my favorite breakfast! :)
Blueberry Bagels
print this recipe

makes 12 large bagels or 24 minis
Ingredients:
For the Sponge
1 teaspoon instant yeast
4 cups unbleached bread (or high-gluten) flour
2 1/2 cups water, at room temperature

For the Dough
1/2 teaspoon instant yeast
3 3/4 cups unbleached bread (or high-gluten) flour
2 3/4 teaspoons salt
1 tablespoon dark malt syrup (or honey, or brown sugar)
1 1/2 cups dried blueberries, rinsed
To finish
1 tablespoon baking soda
cornmeal or semolina flour for dusting
Directions:
To make the sponge
In a medium mixing bowl combine the yeast and flour. Stir in the water until the mixture is well saturated. It will look like thick pancake batter. Cover with plastic wrap and let sit at room temperature for 2 hours. The sponge will be very bubbly and about double in size.
To make the dough
In the bowl of an electric mixer combine the sponge and the yeast. Add in the 3 cups of the flour, salt, malt syrup and blueberries. Gradually add the remaining flour until well-combined.
Continue to knead the dough, either in the mixer or by hand on a lightly floured surface, for about 10 minutes. The dough will be very firm and stiff, but satiny and smooth.
Divide the dough 4 1/2 ounce pieces, or 12 even pieces. Roll into balls and cover with a damp towel. Let rest at room temperature for 20 minutes.
Line 2 baking pans with parchment paper and mist lightly spray oil. Place the rolls on the pans about 2 inches apart and cover with plastic wrap. Shape the rolls into bagels by poking a hole in the center and gently rolling the bagel to about 2 inches in diameter.  Let rest for 20 minutes at room temperature.
To check if the bagels are ready to rest in the refrigerator, fill a small bowl with water and drop one of the bagels into the water. If the bagel does not float within 10 seconds, pat dry and place back onto the pan and replace the plastic wrap. Let sit at room temperature for another 10 minutes and re-test with the float method.
Once the bagels are ready for retarding, place the plastic wrap covered pans into the refrigerator overnight.
When ready to bake the bagels pre-heat the oven to 500 degrees with the oven racks in the center settings.  Bring a large pot of water to boil and add in the baking soda. The water will fizz quite a lot so be careful!
Sprinkle parchment-lined pans with cornmeal to prevent bagel sticking.
Gently drop bagels, one at a time, into the boiling water, leaving enough space for them to expand a bit. After 1 minute (or 2 if you like chewy bagels) turn them over and let boil another minute (or two for chewier bagels). Remove the bagels from the water with a slotted spoon and place onto the parchment. Once all of the bagels are boiled, place the pans in the oven and bake for 5 minutes. Rotate the pans 180 degrees, switching shelves, and bake for 5 more minutes or until the bagels are lightly golden.
Place on a cooling rack for 15 minutes.
Source: The Bread Baker’s Apprentice by Peter Reinhart

Friday, February 10, 2012

Chicken Sausage Jambalaya

Chicken Sausage Jambalaya
It’s winter in Michigan. Meaning that (barring the last week or two) it’s cold and snowy. After what feels like months of winter (and the resulting months of minor colds) we’ve been looking for some serious comfort food. I came across a recipe for jambalaya and after making just a few adjustments here and there, came up with what you see here. It was exactly what we needed to pull ourselves out of this cold winter funk. Better still, it comes together in just about a half an hour, making it an easy weeknight dinner. 
Ingredients:
1 Tablespoon olive oil
1 package andouille chicken sausage
1 large red bell pepper, diced
1 medium onion, diced
2 large stalks celery, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1 small jalapeno, finely diced
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 28-ounce can diced fire roasted tomatoes
2 cups chicken broth
1 1/2 cups basmati rice
Directions: Sauté the chicken sausage in a large Dutch oven until cooked through. Add the bell pepper, onion, celery, oil and bay leaves and sauté until tender and slightly golden. Stir in the salt, basil, oregano, thyme, jalapeno, garlic, and red pepper flakes and cook for 1 minute.
Pour the can of tomatoes, chicken broth and rice and bring to a boil. Let simmer for 20 minutes or until rice is cooked through. Remove bay leaves and discard, and serve.
Source: Adapted from Cooking Light

Sunday, December 4, 2011

Spiced Pork Chops with Butternut Squash

Butternut Porkchop

 

Like virtually every other family in existence, from time to time we get stuck in a big dinner rut. Tacos, pasta, chicken, lather, rinse, repeat. So recently I decided that it was time to break the streak and make something new and different for dinner. I pulled out cookbooks and cooking magazine and started to label recipes that looked good. I surprised even myself by marking and eventually selecting this recipe as the winning newcomer to the dinner repertoire. You see, pork, and pork chops especially, have never been my favorite thing. Bad pork chops are just sooo bad. Dry, flavorless and just plain gross. Turns out, that’s only when they’re overcooked with a stinky recipe (light bulb, right?). These came out perfectly. So flavorful and juicy and lovely and the sweet butternut squash combined with the cinnamon and cloves just screamed fall.

Spiced Pork Chops with Butternut Squash
Serves 4

printable recipe

Ingredients:
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground black pepper
1/4 teaspoon salt, divided
1 butternut squash (about 1 1/4 lbs)
1 cup chopped onion
1/4 cup water
1 tablespoon chopped fresh mint

Directions:
Coat a large skillet with cooking spray. Sprinkle both sides of the pork chops evenly with pumpkin pie spice, black pepper and 1/8 teaspoon salt.

Sauté the pork in the skillet for about 3-4 minutes per side, or until cooked through. Remove from the pan and keep warm.

Meanwhile, poke several holes in the butternut squash with a fork and cook in the microwave for 1 minute, then using a vegetable peeler, remove the skin. Cut the squash in half, scoop out the inside and seeds and discard. Cut the squash into 1 inch cubes.

Re-coat the skillet with cooking spray and add the squash, cooking covered for 7 minutes. Add onion to the pan and sauté the squash and onions for 5 minutes. Pour the water into the pan, scrapping the bottom of the pan to loosen the browned bits. Remove from heat. Stir in 1/8 teaspoon salt and chopped mint.

Serve pork with squash spooned on top.

Source: Cooking Light Fresh Food Fast Weeknight Meals

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