Buffalo Chicken Enchiladas

I am always looking for different recipes to make for dinner. So, when I came across one of Joey's favorite foods, buffalo chicken, and a Mexican dish mixed together, I had to make it.

Buffalo Chicken Enchiladas

• 1 lb. Boneless, skinless chicken breasts, cooked and shredded
• 14 oz. can Red enchilada sauce
• 1/3 c. Buffalo sauce (I use Frank's)
• 5 Chopped green onions, divided
• 1 1/2 c. Shredded mozzarella cheese
• 4 Large whole wheat tortillas

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray. In a medium bowl, mix together enchilada and buffalo sauce. You can always add more buffalo sauce if you like it spicier. In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 c. mozzarella cheese. Pour in 1/2 c. of the enchilada sauce mixture and stir until combined.

Pour 1/2 c. enchilada sauce into the dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining sauce on top of tortillas and add the remaining mozzarella cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Top with remaining green onions. Enjoy!

Beer Mac n Cheese Soup

This recipe had sounded so intriguing to me, so one night I decided to make it. I must say, it was a hit. It is more like really soupy mac n cheese, rather than actual soup. I don't like beer, but the subtle taste of it really adds to the soup.

Beer Mac 'n Cheese Soup

• 2 T. Olive oil
• 6 Bacon strips, cooked and crumbled
• 1 Medium onion, diced
• 1 Large carrot, diced
• 2 Jalapeno pepper, diced with seeds removed
• 2 Cloves garlic, minced
• 1/4 c. Flour
• 2 c. Chicken broth
• 1 c. Beer
• 1 Pinch nutmeg
• 1 1/2 c. Elbow macaroni
• 1/2 c. Heavy cream
• 1 t. Mustard
• 3 c. Shredded cheddar cheese
• Cayenne pepper to taste
• Salt and Pepper to taste

In the olive oil, cook onion, carrot, and jalapeno peppers in a pot over medium heat, until tender, about 10 mins. Add garlic and cook until fragrant, careful not to let it burn. Mix in flour and cook for 2-3 minutes. Add the broth, beer, nutmeg. Bring to a boil. Add the macaroni and bacon. Cook for as long as it says on the package of macaroni or until noodles are tender. Add the cream, mustard, and cheese and cook until cheese is melted, making sure to reduce the heat so soup does not boil again. Season with cayenne, salt, and pepper.

Recipe adapted from closetcooking.com

Crock Pot Baked Potato Soup

I am aware I like to take large breaks in between posting things, but that just makes it even more special when I do :)

Here is some deliciously easy soup to make on a cold day like today. There is no broccoli listed in the ingredients, but next time I am definitely going to add a head of broccoli.

Baked Potato Soup

• 6 Large potatoes, peeled and cubed
• 1 Large onion, diced
• 2 Carrots, peeled and diced
• 1 Quart chicken broth
• 3 Garlic cloves, minced
• 1/4 c. Butter
• Salt and Pepper to taste
• 1 c. Cream
• 1 c. or more Shredded cheddar cheese
• 6 Bacon strips, cooked and crumbled

Combine all ingredients besides cream, cheese, and bacon in the crock pot. Cook on HIGH for 4 hours or LOW for 8. When potatoes are tender, coarsely mash them until soup reaches your desired consistency. (I still don't have a potato masher, so I used my hand mixer) Stir in cream, cheese, and bacon. Garnish with whatever toppings you please: sour cream, chives, more cheese)

Recipe adapted from crockingirls.com 

Roasted Cauliflower and Aged White Cheddar Soup

It was the first weekend of fall, so what better way to start it off than with some soup and cute decorations?
One day at the bank these farmers came in with a bunch of gourds and pumpkins. Our investor lady bought everything so I got all my fall decorations for free!

I got this recipe from closetcooking.com and boy was it tasty!

• 1 head Cauliflower, cut into bite sized pieces
• 2 T. olive oil
• 1 T. olive oil
• 1 Yellow onion chopped
• 2 cloves Garlic, chopped
• 1 t. dried thyme
• 3 C. Vegetable broth
• 8 oz aged white cheddar, cubed
• 1/2 c. Milk
• 1/2 c. Cream
• Salt and pepper to taste

Place cauliflower in a container with 2 T. olive oil and salt and pepper. Place lid on and shake till fully coated. Line a baking sheet with foil and preheat oven to 400. Bake cauliflower till brown, about 20-30 mins. Meanwhile, in a large pot heat 1 T. olive oil with the onion, garlic, and thyme. Add the broth and cauliflower and bring to a boil. Cover and let simmer for 20 mins. Try to mash the cauliflower to your likeness in the pot. *The original recipe suggested using an electric mixer but I felt that would make a big mess* Mix in the cheese till it melts and add more salt and pepper. Mix in the milk and cream and serve!

Lasagna

I got this recipe from my mother, who got it from the North County Journal in Florissant many, many years ago. 

What you need:

• 1lb Ground turkey
• 26-32 oz Spaghetti sauce (Prego: Heart smart roasted red pepper and garlic is my favorite)
• 16 oz Diced tomatoes (undrained)
• 15 oz Cottage or ricotta cheese
• 1 Egg, well beaten
• 1/4 c. Grated parmesan cheese
• 1 tsp. Basil
• 6 or more uncooked lasagna noodles
• 2 or more cups Mozzarella cheese, divided

How to make it:

• Brown meat with your choice of seasonings, add spaghetti sauce and diced tomatoes.
• Combine cottage cheese, egg, parmesan cheese, and basil.
• Spread 2 cups of meat sauce over bottom of 11x7 baking dish.
• Arrange 3(+) noodles on top, pressing into mixture.
• Spoon cottage cheese mixture on top.
• Sprinkle half of the mozzarella cheese on it.
• Top with 2 cups of meat sauce.
• Press remaining noodles into meat sauce, followed by the rest of the sauce.
• Bake at 375 for 45 minutes.
• Add rest of cheese and bake for another 15 minutes.
• Let stand 10 mins before serving.

Ultimate Nachos

Everyone should know how to make nachos, but why not post this anyway :)

What you need:

• Tortilla chips
• Shredded chicken (see below on how to make)
• Shredded lettuce
• Tomato
• Jalapenos
• Sour Cream
• Salsa
• Cheese sauce (velveeta and rotel of course!)

You can also get crazy and add whatever other toppings you want, but I stuck with the basics.

Shredded Chicken:

1. Put how ever much chicken in a pot.
2. Sprinkle chili powder and whatever other seasoning you want on the chicken.
3. Pour enough lemon juice (or lime) and water in the pot to barely cover the chicken.
4. Bring to a slow boil then cover and reduce heat to a simmer.
5. Cook for 20-23 mins or until no pink is left.
6. Let cool then shred with a knife!