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White Chicken Enchiladas

Ingredients:
10 soft taco shells
2 cups of cooked shredded chicken
2 cups of shredded Monterey Jack cheese
3 TBSP butter
3 TBSP flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can of diced green chilies

Directions:
1. Preheat oven to 350 degrees, Grease a 9x13 pan.
2. Mix chicken and 1 cup of cheese, roll up in tortillas and place in pan.
3. In sauce pan, melt butter, stir in flour, and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat till thick and bubbly.
4. Stir in sour cream and chilies.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then broil on high for 3 min to brown the cheese.

Ref: Pinterest


This was easy and delicious. And I state that from sitting on a bar stool with my glass of wine, watching Amy make it. :) She used the pre roasted chicken because she also agrees this is the best idea ever when a recipe calls for shredded chicken. Everything else was as simple as the recipes reads. Creamy and delicious, I'm sad there were no leftovers!

Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

ingredients

• Kosher Salt
• 1 pound Dried Rigatoni
• 1 quart (4 cup) Heavy Cream
• 2 tablespoon Chopped Fresh Rosemary
• 8 ounce Fresh Goat Cheese (1 cup)
• 2 cup Shredded Roasted Chicken
• Black Pepper

Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned.  

While the water is coming to a boil, put the cream, rosemary, and a pinch salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and  and simmer to reduce the mixture by half.

Add the chicken to the cream and bring the mixture back to a simmer.  Continue cooking until it coats the back of a spoon, about 30 minutes.

Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes.  Drain the pasta from the water and add to the sauce.

Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer.  Adjust seasoning to taste.

Wine: Fifty Barrels #10
(the #10 is no longer available. It was a barrel they found without a label. oops. I'm just rubbing it in that I got to have a few bottles being a wine club member and it was delicious. :D)

Ref: The Chew on ABC via Pinterest



I've always known I've had a minor mac and cheese problem. And by "problem" I mean I crave it and generally eat the orange Kraft stuff, then I feel guilty. Then Pinterest comes along and I'm realizing just how BIG my mac and cheese problem is. The amount of different mac and cheese recipes I've pinned is ridiculous. This is one of the recipes I found.... and it's AMAZING. And I still feel guilty... but with a smile. :D I did cheat and get the pre done roasted chicken and shred that, but that chicken is delicious and easy. Made this dinner super fast to make. Oh and I paired it with my grilled asparagus marinated in olive oil and a dash of salt and pepper. Because eating asparagus with mac and cheese makes it healthy.... no? Ok i tried at least. hahahahaha

 

Stacked Enchiladas

ingredients
2/3 cup of chopped green pepper
2 tsp canola oil
1 garlic clove minced
1 cup of shredded cooked chicken
1 cup canned black beans rinsed and drained
1/3 cup of thinly sliced green onion
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
sour cream and shredded lettuce (optional)

directions:

In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 min longer or under pepper is tender. Stir in the chicken, beans and onions, heat through. Transfer to a bowl and keep warm.

In the same skillet combine the enchilada sauce and picante sauce. Coat both sides of the tortillas and place them in a greased 9 inch pie plate. Top with 1/3 of the chicken mixture and 1/4 cup of cheese. Repeat layers, top with sauce and cheese.

Cover and bake at 350 degrees for 18-22 minutes or until heated through. Cut into wedges and serve with sour cream and lettuce.

Penne with Roasted Asparagus and Balsamic Butter

 

 Ingredients

1. 1 pound asparagus
2. 1 tablespoon olive oil
3. 2 teaspoons salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1/2 cup plus 2 tablespoons balsamic vinegar
6. 1/2 teaspoon brown sugar
7. 1 pound penne
8. 1/4 pound butter, cut into pieces
9. 1/3 cup grated Parmesan cheese, plus more for serving

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Notes Variations:
• Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
• Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.


Ref: Food and Wine via Pinterest

Sea Themed Cupcakes

Just because I loved them.... :) It was my SCUBA dive instructors birthday, so I made these fun little decorated cupcakes for him. :)

Pesto Chicken Stuffed Shells

Ingredients:

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

Directions:

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Ref: Joelens Blogspot via Pinterest