1/6/18

3/17/17

Mom's Alfredo

Combine 1/4 C Olive oil, red pepper flakes and 2 cloves of garlic in pan. Heat until garlic is toasted. Remove garlic. Add 1 pint heavy cream. Bring to a boil. Add 7 oz shredded parm. Stir. Remove from heat.

2/13/17

Slow Cooker (Crockpot) Enchiladas


1 lb ground beef
1 can black (or pinto) beans rinsed
1 C salsa
1 can chopped green chiles
1/2 package of taco seasoning
4 flour tortillas (Guerrero - tortillas de harina riquisimas are the BEST store bought flour tortillas)
1 can enchilada sauce (Hatch is the best brand)
2 C cheddar cheese

Brown beef and add beans, salsa, green chiles, taco seasoning and all but about 1/2 cup of the enchilada sauce.

Butter the bottom and sides of the slow cooker. Layer flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce 1/2 C cheese, flour tortilla, the rest of the enchilada sauce, 1/2 C cheese.

Cook for 1-2 hour on high or 2-3 hours on low.

1/20/17

Delicious Chicken Casserole

Delicious Chicken Casserole

Ingredients

·         4 skinless, boneless chicken breast halves
·         2 stalks celery, cut into thirds
·         salt & pepper to taste
·         3 cup cooked rice
·         6 ounces sour cream
1    1 cup chicken broth
·         2 (10.5 ounce) cans condensed cream of chicken soup (I use 2 C homemade)
·     
·         2 cups crushed buttery round crackers
·         1/2 cup butter or margarine, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring to a boil the chicken breasts. Boil until cooked through. Cut into bite-size pieces.
  3. In a large bowl, stir together sour cream, soup, broth, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a re-sealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
  4. Bake in preheated oven for 30 to 35 minutes.

3/8/15

Grain-Free Taco Shells



Line a cookie sheet with parchment paper [I use a Silpat]. Put 4 rounds of SLICED PROVOLONE on it (they will spread so leave space). Bake at 350 for 10 minutes [I did 12 in my oven]. Meanwhile, get a broom and set it between two chairs so it's suspended. Line it with a double-thickness of paper towels. Then drape the golden brown cheese rounds (crispy on edges at that point but still pretty gooey in center) over the broom to cool. Can do other kinds of cheese the recipe says, but provolone starts out the perfect shape.

*Recipe and image from my cousin, Allyson Updike Rogers

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