This recipe is another copy cat recipe -- this time from Chi Chi's. It is well liked by all members of the family and is very inexpensive to make.
Chicken Enchilada Soup
1 pound boneless, skinless chicken breasts
3 cups water, divided
1 Tbsp. vegetable oil
1 cup enchilada sauce
1/2 cup diced onion
2 cups shredded Cheddar cheese
1 clove garlic, minced
1 tsp. salt
1 Quart chicken broth
1 tsp. chili powder
1 cup Masa Harina
1/2 tsp. ground cumin
1. In a large pot over medium heat, cook chicken breasts in oil until cooked. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are clear. Pour in chicken broth.
3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken pieces and add to the pot. Reduce heat and simmer 30-40 minutes, until thickened.
**note: If you can not find Masa Harina (mexican flour), you can use Maseca Flour.**
Sunday, February 8, 2009
Cherry Cheesecake
2 cups graham cracker crumbs
1 stick butter or margarine (melted)
1/3 cup white sugar
Combine above ingredients and pack lightly in a 9x13 pan. This is the crust.
2 pkgs cream cheese (do not use light or fat free as it will get watery)
2 cups powdered sugar
16 oz cool whip (do not use fat free or light here either)
Beat cream cheese and sugar together until well mixed and fold in whip cream and spread on top of graham cracker crust.
You may use canned cherry filling for the top (you may also use raspberry or blueberry filling). Another good variation is using oreo crumbs for the crust instead of graham crackers.
Refrigerate.
1 stick butter or margarine (melted)
1/3 cup white sugar
Combine above ingredients and pack lightly in a 9x13 pan. This is the crust.
2 pkgs cream cheese (do not use light or fat free as it will get watery)
2 cups powdered sugar
16 oz cool whip (do not use fat free or light here either)
Beat cream cheese and sugar together until well mixed and fold in whip cream and spread on top of graham cracker crust.
You may use canned cherry filling for the top (you may also use raspberry or blueberry filling). Another good variation is using oreo crumbs for the crust instead of graham crackers.
Refrigerate.
Buffalo Wings
It's no secret that I love wings. In fact, we have wings from Jakes approximately twice a month. Since they can be kinda spendy, I did some trial and error (and more trial and error) and finally arrived at a copy cat recipe that is a dead ringer for the best wings in the state!
Buffalo Wings
8 Tbsp. Emerills Red Hot Sauce
1/2 stick margarine
1/4 tsp Worcestershire sauce
1/2 tsp cayenne pepper
1/8 tsp garlic salt
dash of black pepper (I use more than a dash)
Mix all of the above together over heat until margarine (not butter!) is melted. Keep warm.
Fry wings in a fry-daddy at 340F for 15 minutes. I use 16-18 wings for my batch. Pull them out of the grease, drain them quickly on a paper towel, and coat them in a large tupperware container with the sauce. (Cover the container and shake vigorously).
Remove the wings and place into the oven on 250 degrees for about 10-15 minutes. Save the extra sauce that didn't "stick" and keep that warm. Remove the wings from the oven and recoat with the warm sauce.
This recipe makes medium-hot wings similar to Jakes. If you want their Nuclear or Super-Nuclear wings, add some Tabasco Sauce and Jalapenos to the above mixture.
Buffalo Wings
8 Tbsp. Emerills Red Hot Sauce
1/2 stick margarine
1/4 tsp Worcestershire sauce
1/2 tsp cayenne pepper
1/8 tsp garlic salt
dash of black pepper (I use more than a dash)
Mix all of the above together over heat until margarine (not butter!) is melted. Keep warm.
Fry wings in a fry-daddy at 340F for 15 minutes. I use 16-18 wings for my batch. Pull them out of the grease, drain them quickly on a paper towel, and coat them in a large tupperware container with the sauce. (Cover the container and shake vigorously).
Remove the wings and place into the oven on 250 degrees for about 10-15 minutes. Save the extra sauce that didn't "stick" and keep that warm. Remove the wings from the oven and recoat with the warm sauce.
This recipe makes medium-hot wings similar to Jakes. If you want their Nuclear or Super-Nuclear wings, add some Tabasco Sauce and Jalapenos to the above mixture.
Sunday, February 1, 2009
Tortilla Rollups
These rollups are the favorite of Tyler and John. They can be made as spicy as you like, by changing the spice level of the ingredients you add. This recipe makes quite a few, but can easily be doubled or tripled if you are feeding a crowd.
Tortilla Rollups
1 pkg Flour Tortillas (10)
8 oz. cream cheese
8 oz. sour cream
8 oz. Picante Sauce - Hot
4 oz. chopped black olives
4 oz. chopped jalapenos or green chilies
8 oz. shredded cheddar cheese
small onion, finely chopped
Cream all ingredients together. Spread about 1/2 cup mixture on each tortilla and roll up tightly. Refrigerate for at least 2 hours, but overnight is best. Just prior to eating, you can slice into bite size pieces or cut each roll into three chunks if you prefer larger pieces to hold. Enjoy!
Tortilla Rollups
1 pkg Flour Tortillas (10)
8 oz. cream cheese
8 oz. sour cream
8 oz. Picante Sauce - Hot
4 oz. chopped black olives
4 oz. chopped jalapenos or green chilies
8 oz. shredded cheddar cheese
small onion, finely chopped
Cream all ingredients together. Spread about 1/2 cup mixture on each tortilla and roll up tightly. Refrigerate for at least 2 hours, but overnight is best. Just prior to eating, you can slice into bite size pieces or cut each roll into three chunks if you prefer larger pieces to hold. Enjoy!
Saturday, January 24, 2009
Grandma's Comfort Soup
I find it only fitting that the first recipe posted is one that was given to me by my Grandma. She created this soup and tweaked it into comforting perfection. This soup was given to me, by my Grandma, in care packages while at college. All I had to do was thaw and reheat -- and the love of Grandma filled my home.
created by Dena Pater
1 Qt. Chicken Broth
6 cups Water
1 lb Hamburger
5-6 peeled and cubed potatoes
1/4 cup rice (not Minute Rice)
1 cup shredded carrots
8 oz (or less) Egg Noodles
Diced onion, to taste
Add the chicken broth and water to large kettle. Heat to a boil. While the liquid is heating, peel and dice the potatoes. Once the broth is boiling, add potatoes, hamburger, carrots, rice and onion. You will need to break up the hamburger as it's boiling. (You could also roll them into little meatballs if you desire).
When you have approximately 12 minutes left until the potatoes are tender, add the egg noodles. Continue to cook until the noodles and rice are tender. The best part is, these ingredients are estimates and can be adjusted to your liking! You may need to add more water/broth if it gets too thick.
Enjoy!
Grandma's Comfort Soup
created by Dena Pater
1 Qt. Chicken Broth
6 cups Water
1 lb Hamburger
5-6 peeled and cubed potatoes
1/4 cup rice (not Minute Rice)
1 cup shredded carrots
8 oz (or less) Egg Noodles
Diced onion, to taste
Add the chicken broth and water to large kettle. Heat to a boil. While the liquid is heating, peel and dice the potatoes. Once the broth is boiling, add potatoes, hamburger, carrots, rice and onion. You will need to break up the hamburger as it's boiling. (You could also roll them into little meatballs if you desire).
When you have approximately 12 minutes left until the potatoes are tender, add the egg noodles. Continue to cook until the noodles and rice are tender. The best part is, these ingredients are estimates and can be adjusted to your liking! You may need to add more water/broth if it gets too thick.
Enjoy!
Subscribe to:
Posts (Atom)