Chicken Enchilada Pasta

I found this dish on Pinterest and was curious to try it. It was a little weird at first because it is a mexican pasta dish. Who thinks mexican food when you take a bite of pasta! It is actually really good and even better second day. I think it's because the sauce thickens up. Anyways, here's the recipe! (I changed it a little, the red text is what I did.)

Ingredients

1 rotisserie chicken, shredded (3 chicken breasts  seasoned with season salt and paprika)

2 tablespoons olive oil

2 garlic cloves, minced (1/4 tsp of garlic powder)

1 medium onion, diced

1 red pepper, diced (Half red pepper, half green)

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind) (White Mexican blend cheese)

1 cup sour cream

Penne pasta (12 oz)

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

1. Shred chicken

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings. (If possible, let sit for a little bit to let sauce thicken.)

Vegetarian Chili

We love this vegetarian chili. It is super easy to make too. We usually serve with a fried corn tortilla and cheese sprinkled on top. Yummm.

Ingredients

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced (I use 1/2 tsp garlic powder)
2 teaspoons ground cumin
1 can (4 ounces) diced green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) petite diced tomatoes
 3/4 teaspoons salt
1 package (10 ounces) frozen corn or 3/4 can of corn
1/2-1 teaspoon chicken boullion (or to taste)


Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. If adding garlic powder instead, add with the rest of the ingredients in the next step.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen or canned corn; simmer until heated through, about 5 minutes. I usually add some chicken boullion near the end to add to the flavor. Serve hot.

Peanut Butter Cookies

I didn't think I liked peanut butter cookies, and then I made these. So yummy! The full recipe makes A LOT of cookies...probably 7 dozen. We halved the recipe and still didn't use up all the dough. We made 3 dozen and it was plenty. The only annoying part is refrigerating the dough for an hour. We tried to skip that step the 2nd time baking these, but the cookies turned out a little crumbly.

Ingredients:

1 cup unsalted butter

1 1/4 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions:

1. Cream together butter, peanut butter and sugars. Beat in eggs and vanilla.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls, roll the top in sugar, and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies begin to brown. Do not over-bake.

Crockpot Chicken Tetrazzini

This is super easy and yummy. It just takes a while to cook in the crockpot...


Ingredients

• 3 cups water
• 4 chicken bouillon cubes
• 1 jar sliced mushrooms, drained (I didn't put this in. Yucky mushrooms!)
• 1 can Cream of Chicken or Cream of Mushroom Soup
• 2 cups cooked, cubed chicken or turkey
• 7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces (I use elbow pasta)

Directions 

1. Place all ingredients in your crockpot EXCEPT pasta. Stir.
2. Cover and cook on high for 3 hours or on low all day.
3. Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.

The Best Ham and Potato Soup

This is my favorite ham and potato soup ever! We even made it once without ham because we were on a vegetarian kick for awhile, and it was still yummy. If you are feeling a little adventurous, you can top with cheese, sour cream, green onions, etc. Enjoy!

Ingredients: 

• 7 cups peeled and diced potatoes
• ⅔ cup diced celery
• ⅔ cup finely chopped onion
• 1½ cup diced cooked ham
• 6½ cups water
• 4 tablespoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 2 teaspoon ground white or black pepper, or to taste (2 tsp os a bit much, I would put in less)
• 10 tablespoons butter
• 10 tablespoons all-purpose flour
• 4 cups milk

Directions:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, and cook soup until heated through. Take about a cup of soup and blend it up in the blender. Mix back into the soup. Serve immediately.

Chocolate-Drizzled Strawberries and Cream Pie

I made this dessert for Easter, and it was a hit! It was a bit runny because I didn't mix the whipped cream mixture enough. Don't make the same mistake! It was still good though. I melted a Symphony chocolate bar and drizzled it on top. Mmmm...(Eat it the same day you make it, it doesn't sit well overnight.)

1 quart fresh strawberries (Don’t use frozen strawberries.)
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Another Our Best Bites Recipe

Baked Creamy Chicken Taquitos

I got this recipe from Our Best Bites cookbook. They are so yummy! I made them for lunch today, and Ryan said they were too good to be lunch food, he felt like we just had dinner. These are really easy to make, especially since I made the shredded chicken (Lisa's method) the night before. Yummy!

Ingredients:

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (I didn't use this, yuck!)
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
Small corn or flour tortillas
Kosher salt (Next time I would skip this too!)
Cooking spray

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

5. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Ryan and I dipped them in salsa. They are tasty!