Simply Sour Cream Chicken Enchiladas

Ingredients:

http://www.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926

Servings:8

Units: US | Metric

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8 inch) flour tortillas, softened
• 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies
•  
•  

  Directions:

  1. 1
     In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. 2
     Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. 3
     Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. 4
     Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. 5
     Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. 6
     Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Simply Sour Cream Chicken Enchiladas

Ingredients:

http://www.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926

Servings:8

Units: US | Metric

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8 inch) flour tortillas, softened
• 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies
•  
•  

  Directions:

  1. 1
     In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. 2
     Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. 3
     Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. 4
     Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. 5
     Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. 6
     Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Enchanting Halloween Lanterns | Adventure in a Box

Enchanting Halloween Lanterns | Adventure in a Box

Enchanting Halloween Lanterns | Adventure in a Box

Enchanting Halloween Lanterns | Adventure in a Box

Crispy Potato Roast

 http://www.joyouslydomestic.com/2012/12/crispy-potato-roast.html

 

I about died when I saw a version of this recipe on Martha Stewart's website.  I am a huge potato fanatic and these just looked stunning!  I altered a couple of things in her recipe, but followed her technique and concept.

I used some pancetta in my version.  Bacon may work fine, too.

The key to this recipe is getting the potato slices as thin as you can, so prepping the potatoes takes a little time.  Also, patience is a must as this dish bakes for about two hours total. (It's totally worth it - trust me!)

This is a dish that is super impressive-looking and would really wow at a dinner party!

For nutritional value information, you can visit my post of this recipe on My Recipe Magic.  Click on the "Nutrition" tab at the top of the post there.



Ingredients:

3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 - 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Directions:

Preheat oven to 375 degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture.

Slice the potatoes as thin as possible crosswise.  Arrange potatoes vertically in the baking dish.  Wedge onion or shallot slices throughout potato slices - in about 3 or 4 sections of each potato.  Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes).  Brush with the remaining butter and oil mixture.

Bake for 1 hour and 25 minutes uncovered.  If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices.  Also, a butter knife can be used to separate some of the slices if there are some sticking together too much.

While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.

Remove potatoes from oven.

Add pancetta by scattering around throughout the potatoes.  Lay the thyme sprigs on top of potatoes. 

Bake for an additional 35 minutes.  Remove from oven.

Sprinkle on a little more kosher salt.  Serve immediately.  Sour cream is a great accompaniment to the potatoes.

Crispy Potato Roast

 http://www.joyouslydomestic.com/2012/12/crispy-potato-roast.html

 

The Chinese lantern

 

The Chinese lantern plant, also known as the winter or bladder cherry,

bears a small fruit in the tomatillo family with a sweet flavor.

Photo by Ivaschenko Roman

Read more: 

The Chinese lantern

 

The Chinese lantern plant, also known as the winter or bladder cherry,

bears a small fruit in the tomatillo family with a sweet flavor.

Photo by Ivaschenko Roman

Read more: 

fig-balsamic-roasted-pork-tenderloin. (Skinnytaste.com)

http://www.skinnytaste.com/2014/10/fig-balsamic-roasted-pork-tenderloin.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+weightwatcherspointsrecipes+%28Skinnytaste%29

fig-balsamic-roasted-pork-tenderloin. (Skinnytaste.com)

http://www.skinnytaste.com/2014/10/fig-balsamic-roasted-pork-tenderloin.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+weightwatcherspointsrecipes+%28Skinnytaste%29

Potato Salad

Portions:  8 servings
Cook time: 20 minutes
Prep Time:  10 minutes
Calories Portions: 285
 http://www.allfood.recipes/potato-salad/

Ingredients:
1 lb potatoes, peeled and cubed
5 hard boiled eggs
6 whole baby dill pickles, diced
1 red onion, diced
1 cup mayo
1 tbsp milk
1 tbsp mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
Steps:
1. Bring a large pot filled with water to a boil. Add the potato chunks and boil for 2 minutes. Cover and reduce heat to a simmer. Simmer for 10-15 minutes, until potatoes are fork tender. Drain the potatoes and allow to cool.
2. In a small bowl combine the mayo, milk, mustard, sugar, salt and pepper. Whisk until well mixed.
3. Peel the hard boiled eggs. Chop 4 of the eggs, into chunks (set the remaining egg aside).
4. In a large mixing bowl combine the chopped eggs, pickles, onions, radishes and potatoes. Mix with a wooden spoon. Stir in the mustard dressing. Mix until all the potatoes are coated evenly.
5. Slice the remaining egg into thin slices. Transfer the potato salad into a serving dish. Top with the egg slices and serve.
Tip:Use vegan mayo and omit the eggs for vegan option. Use coconut milk for a dairy free option. Recipe is gluten free.

Potato Salad

Portions:  8 servings
Cook time: 20 minutes
Prep Time:  10 minutes
Calories Portions: 285
 http://www.allfood.recipes/potato-salad/

Ingredients:
1 lb potatoes, peeled and cubed
5 hard boiled eggs
6 whole baby dill pickles, diced
1 red onion, diced
1 cup mayo
1 tbsp milk
1 tbsp mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
Steps:
1. Bring a large pot filled with water to a boil. Add the potato chunks and boil for 2 minutes. Cover and reduce heat to a simmer. Simmer for 10-15 minutes, until potatoes are fork tender. Drain the potatoes and allow to cool.
2. In a small bowl combine the mayo, milk, mustard, sugar, salt and pepper. Whisk until well mixed.
3. Peel the hard boiled eggs. Chop 4 of the eggs, into chunks (set the remaining egg aside).
4. In a large mixing bowl combine the chopped eggs, pickles, onions, radishes and potatoes. Mix with a wooden spoon. Stir in the mustard dressing. Mix until all the potatoes are coated evenly.
5. Slice the remaining egg into thin slices. Transfer the potato salad into a serving dish. Top with the egg slices and serve.
Tip:Use vegan mayo and omit the eggs for vegan option. Use coconut milk for a dairy free option. Recipe is gluten free.

http://www.creer-son-bien-etre.org/la-technique-coreenne-du-sujok-peut-soulager-la-douleur-meme-dans-l-urgence

http://www.creer-son-bien-etre.org/la-technique-coreenne-du-sujok-peut-soulager-la-douleur-meme-dans-l-urgence

Tire Graphics

Home http://www.pneugraphicds.ca/

Tire Graphics

Home http://www.pneugraphicds.ca/

40 Restaurant Copycat Recipes

40 Restaurant Copycat Recipes

40 Restaurant Copycat Recipes

40 Restaurant Copycat Recipes

Water balloon with a glow stick

 

Put a water balloon with a glow stick on the inside in a stocking and hang from trees or ceiling.

I found this idea at  http://phoenixtreasures.net/home

Water balloon with a glow stick

 

Put a water balloon with a glow stick on the inside in a stocking and hang from trees or ceiling.

I found this idea at  http://phoenixtreasures.net/home

Easy Meatloaf Recipe – All food Recipes

Easy Meatloaf Recipe – All food Recipes

Easy Meatloaf Recipe

My favorite meatloaf

Moist, juicy, delicious meatloaf with some surprising sauce ingredients that might just make you reconsider your opinion of meatloaf in general!
Ingredients
Glaze:
•    1.5 cups apple cider vinegar
•    1.5 cups light brown sugar
•    1 TBSP yellow mustard
•    ¼ cup ketchup
Meatloaf:
•    1 small onion, finely diced
•    2 whole large eggs
•    1 egg yolk
•    ¼ cup milk
•    ½ cup ketchup
•    2 TBSP A-1 steak sauce
•    ½ tsp salt
•    ¼ tsp ground black pepper
•    ½ tsp dry mustard
•    ½ tsp onion powder
•    ¼ tsp garlic powder
•    1 tsp dried parsley
•    1 TBSP minced garlic
•    ¼ cup panko bread crumbs
•    1 sleeve crushed saltine crackers
•    2.5 lbs 80/20 ground beef

Instructions

1. Place glaze ingredients in a saucepan and mix well. Heat to simmering, and stir frequently while you mix up the loaf ingredients.
2. Finely chop the onion and mix in all of the other loaf ingredients except the ground beef. Stir until well combined, and then add ground beef and mix until fully incorporated.
3. Press down into large oven-safe pan, and make space between the edge of the loaf and the pan.
4. Pour glaze over the loaf, leaving room for the glaze to mix with the fat and juices from the beef. Keep the remaining glaze warm on the stove until the loaf is done cooking.
5. Bake the meatloaf at 375 for approximately 1 hour, or until the internal temperature reaches 160 degrees. Remove from oven, and carefully pour the glaze/sauce mixture from the baking dish into the saucepan. Whisk together well.
6. Slice the loaf and serve with mashed potatoes and a vegetable, spooning some of the sauce/glaze mixture over the individual slices of meatloaf and on the potatoes as well.

Easy Meatloaf Recipe – All food Recipes

Easy Meatloaf Recipe – All food Recipes

Easy Meatloaf Recipe

My favorite meatloaf

Moist, juicy, delicious meatloaf with some surprising sauce ingredients that might just make you reconsider your opinion of meatloaf in general!
Ingredients
Glaze:
•    1.5 cups apple cider vinegar
•    1.5 cups light brown sugar
•    1 TBSP yellow mustard
•    ¼ cup ketchup
Meatloaf:
•    1 small onion, finely diced
•    2 whole large eggs
•    1 egg yolk
•    ¼ cup milk
•    ½ cup ketchup
•    2 TBSP A-1 steak sauce
•    ½ tsp salt
•    ¼ tsp ground black pepper
•    ½ tsp dry mustard
•    ½ tsp onion powder
•    ¼ tsp garlic powder
•    1 tsp dried parsley
•    1 TBSP minced garlic
•    ¼ cup panko bread crumbs
•    1 sleeve crushed saltine crackers
•    2.5 lbs 80/20 ground beef

Instructions

1. Place glaze ingredients in a saucepan and mix well. Heat to simmering, and stir frequently while you mix up the loaf ingredients.
2. Finely chop the onion and mix in all of the other loaf ingredients except the ground beef. Stir until well combined, and then add ground beef and mix until fully incorporated.
3. Press down into large oven-safe pan, and make space between the edge of the loaf and the pan.
4. Pour glaze over the loaf, leaving room for the glaze to mix with the fat and juices from the beef. Keep the remaining glaze warm on the stove until the loaf is done cooking.
5. Bake the meatloaf at 375 for approximately 1 hour, or until the internal temperature reaches 160 degrees. Remove from oven, and carefully pour the glaze/sauce mixture from the baking dish into the saucepan. Whisk together well.
6. Slice the loaf and serve with mashed potatoes and a vegetable, spooning some of the sauce/glaze mixture over the individual slices of meatloaf and on the potatoes as well.

Loaded Baked Potato & Chicken Casserole – All food Recipes

Loaded Baked Potato & Chicken Casserole – All food Recipes

Loaded Baked Potato & Chicken Casserole

serves 4

Ingredients

3 – 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Instructions

Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Loaded Baked Potato & Chicken Casserole – All food Recipes

Loaded Baked Potato & Chicken Casserole – All food Recipes

Loaded Baked Potato & Chicken Casserole

serves 4

Ingredients

3 – 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Instructions

Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

White Kitchens

White Kitchens