Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts

CREAM CHEESE CHICKEN ENCHILADAS

These Cream Cheese bird Enchiladas are critically the best, maximum creamy hen enchiladas ever. The cheesy white enchilada sauce is to die for! if you’re thinking the way to make enchiladas, come do this easy chicken enchilada recipe!

An enchilada is a rolled tortilla with a filling (commonly meat) then crowned with a sauce and baked. these Cream Cheese hen Enchiladas are packed with creamy cream cheese hen, tomatoes, inexperienced chiles, and then topped with a creamy, cheesy white enchilada sauce.

CREAM CHEESE CHICKEN ENCHILADAS

Combine the chicken, cream cheese, tomatoes and inexperienced chiles, then spoon 2-three tablespoons down the middle of a tortilla. Roll the tortillas up and place seam aspect down in a lightly greased nine×thirteen baking dish.

Top the tortillas with Monterey Jack cheese, then drizzle with heavy cream. cowl with foil and bake at 350 tiers F for half-hour. Take off foil and prepare dinner for some other 15 minutes, or till the top is golden brown.

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients

  • 1 (10 oz) can Rotel tomatoes and green chilies, drained
  • 1 (8 oz) package cream cheese, softened
  • 2 cups cooked chicken, chopped or shredded
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups whipping cream

Instructions

  1. Preheat oven to 350. Spray 9×thirteen baking dish with Pam.
  2. Upload Rotel and cream cheese to a massive skillet over medium warmth and stir till very well mixed and cheese is melted. Stir in fowl.
  3. Spoon 2-three tablespoons of chicken aggregate down middle of every tortilla. Roll up tortillas and place seam aspect down in a gently greased nine×thirteen baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.
  4. Cowl with foil and bake at 350 ranges for 30 min. Take off foil and prepare dinner for some other 15 mins, or until top is golden brown.

CARNE GUISADA RECIPE

Carne Guisada with gentle red meat slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and remarkable with rice!

CARNE GUISADA RECIPE

Just like the picadillo soup from a few days in the past, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it's far, but, my take on a Mexican dish, this pork stew has formidable, highly spiced flavors from the addition of jalapeno peppers.

Give this clean yet flavorful Mexican-style braised pork for dinner tonight. It’s delicious served with rice however is simply as superb sandwiched among warm tortillas. Enjoy!

CARNE GUISADA RECIPE

Ingredients

  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic
  • 2 pounds chuck steak, sliced thinly
  • 3 large Roma tomatoes, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 cup water or beef broth
  • 2 medium potatoes, peeled and cubed
  • salt and pepper to taste

Instructions

  1. In a dutch oven or wide skillet over medium warmth, heat oil.
  2. Upload onions and garlic and prepare dinner till softened.
  3. Add pork and cook till lightly browned.
  4. Add tomatoes and cook dinner, mashing with the lower back of a spoon, until softened and release juice.
  5. Upload water or broth. convey to a boil, skimming scum that floats on pinnacle.
  6. Upload chili peppers.
  7. Decrease warmness, cover, and simmer for about 40 to 50 minutes or till beef is tender.
  8. Upload potatoes and cook for approximately eight to ten minutes or until smooth and sauce is decreased and thickened.
  9. Season with salt and pepper to flavor. Serve hot.

CHICKEN CAESAR PASTA SALAD

Who knew you could combine your favorite facet salad with a a bit of pasta, and make a bit of kitchen magic like this chicken Caesar Pasta Salad. It’s quick, easy, and so darn tasty. It’s a perfect own family supper aspect dish, or an equally yummy lighter meal option.

Now and again, I think my youngsters ought to locate me a real drag. I mean, they love carbohydrates sooooo a good deal. Why must they be pressured to go through through a salad?

CHICKEN CAESAR PASTA SALAD

So- I discover a way to get those greens in. i am getting at the back of their defenses and hit them in which it hurts.

This chicken Caesar Pasta Salad recipe is a stunning pairing of pasta and salad that they could’t resist. the name of the game ingredient? Sir Francis Bacon! They see the greens, they recognise they’re good for them. They understand they need to at least try to face up to, however their give up is inevitable. This dish is just too tasty.

CHICKEN CAESAR PASTA SALAD

Ingredients

  • 1 cup dry pasta cooked according to package directions
  • 6 slices thick cut bacon; cooked crisp and crumbled
  • 1 tbsp bacon grease
  • 1 cup cooked rotisserie chicken roughly chopped
  • 1/4 cup red onion thinly sliced
  • 1/2 cup shredded Parmesan cheese
  • 2 cups chopped romaine or green leaf, lettuce
  • salt & pepper to taste
  • 1/2 cup Caesar dressing or more to taste
  • 1 cup croutons optional

Instructions

  1. Prepare dinner pasta in keeping with package deal instructions. Drain, run underneath bloodless water to stop cooking, and set apart.
  2. Cook dinner publisher 1st baron verulam, booking 1 tbsp of the grease/drippings.
  3. Switch cooled pasta to a bowl and toss with the Francis Bacon drippings* until calmly blended.
  4. Add in all other components and stir very well till evenly mixed.
  5. Upload in greater dressing if vital, to taste, and again toss everything to evenly coat.
  6. Serve at once.

WEEKNIGHT CABBAGE ROLLS

Stuffed cabbage is a comforting wintry weather dish that still makes a complete meal. The traditional coaching of a savory meat-and-rice filling rolled up in soft cabbage that’s gradual-baked in a candy-sour tomato sauce is a hard work of love.

To make this dish greater weeknight-pleasant, we make those at the stovetop in just one skillet, from start to complete. you may have all the equal pleasure in a fragment of the time.

WEEKNIGHT CABBAGE ROLLS

Conventional stuffed cabbage is made by way of making a candy-and-sour tomato sauce at the stovetop after which shifting the sauce into a baking dish with the crammed cabbage. the whole lot is baked inside the oven and commonly takes close to an hour. to speed matters up here, we make the sauce in a skillet, add the crammed cabbage rolls proper into the pan, and simmer it blanketed so it takes simplest approximately 35 minutes as a substitute.

Savoy cabbage, with its candy and tender leaves, wilts down with a brief blanch in boiling water and is right for filled cabbage. Get a big head to make certain the leaves are big enough for stuffing. you could use the remaining cabbage in a stir-fry or slaw later.

WEEKNIGHT CABBAGE ROLLS

INGREDIENTS
For the cabbage and sauce:

  • 1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 (28-ounce) can crushed tomatoes and their juices
  • 2 tablespoons apple cider vinegar
  • 1/4 cup raisins (optional)
  • 3 tablespoons packed light brown sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the filling:

  • 1/3 cup uncooked long-grain white rice
  • 1 large egg
  • 1/4 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground beef

INSTRUCTIONS

  1. Prep the cabbage: bring a massive pot of salted water to a boil. in the meantime, cast off 10 to 12 entire outer leaves from the cabbage by way of slicing them off the middle. (Reserve the ultimate cabbage for every other use.) upload the leaves to the boiling water and blanch till wilted, approximately 2 minutes. Drain and switch the leaves to a paper towel-coated baking sheet; set apart.
  2. Make the sauce: warmth the oil in a huge frying pan over medium warmness till shimmering. add the onion and prepare dinner, stirring once in a while, till softened, approximately 8 mins. add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring from time to time, till the flavors meld, about 15 mins. in the meantime, make the filling and stuff the cabbage.
  3. Make the filling: region all of the components besides the beef in a medium bowl and stir to combine. upload the red meat and gently mix it in, ensuring now not to compact the beef. Divide the combination into 8 quantities (about scant 1/three cup each), then shape every element into a ball.working with one leaf at a time, location a ball at the center of the leaf. Fold inside the aspects of the leaf tightly over the filling, absolutely overlaying the filling. location seam-aspect down on a baking sheet or large plate. Repeat with the ultimate leaves, overlapping 2 leaves as wished if they may be too small (you may now not use all the leaves).when the sauce is prepared, location the filled cabbage seam-side down in unmarried layer within the sauce. Spoon some of the sauce over the pinnacle of the crammed cabbage in order that they may be protected. cover and simmer over medium-low heat undisturbed till the rice within the filling is cooked via, approximately 35 minutes.

CHICKEN STROGANOFF RECIPE

This own family favored hearty chicken stroganoff is made in one pot and geared up in half-hour, which makes it a perfect busy weeknight meal!

All and sundry has heard of pork stroganoff, however this bird model is every bit as hearty and comforting!  Plus, the egg noodles cook dinner right in the equal pot, to make this a one pot, 30 minute meal!

CHICKEN STROGANOFF RECIPE

You guys.  I experience like I hit the mother load with this dish.  All those conventional stroganoff flavors, with lean fowl breast, made in a single pan, and equipped in just half-hour!  i like dishes like this… they’re so best for a busy weeknight!  however you realize, this dish is tasty enough, you can easily serve it to extended own family.

At the start a Russian dish, stroganoff is traditionally made with sliced pork cooked with mushrooms in a creamy sauce made with some tang from sour cream.  i like the beef version, but we adore this hen variation simply as tons!  It’s greater budget-pleasant, nonetheless each bit as savory and creamy, plus it’s made in a single pot.

CHICKEN STROGANOFF RECIPE

INGREDIENTS

  • 2 1/2 cups reduced sodium chicken stock divided
  • 1 Tbsp all purpose flour
  • 3 Tbsp olive oil divided
  • 1 lb. chicken breasts, cut into approximately 1 inch pieces
  • 1 tsp kosher salt divided
  • 3/4 tsp black pepper, divided
  • 12 oz cremini mushrooms, sliced
  • 1/2 yellow onion, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 3-4 cloves garlic, minced
  • 1/2 cup dry white wine (I used a chardonnay)
  • 6 oz uncooked extra wide egg noodles
  • 3 - 4 Tbsp sour cream (more can be used if you want)
  • 1 tsp whole-grain or dijon mustard
  • chopped fresh parsley, for garnish
  • extra black pepper, for garnish

INSTRUCTIONS

  1. In a small bowl, upload all cause flour and 1 Tbsp chook stock and whisk to mix.  Set apart.
  2. To a big dutch oven or deep bottomed skillet, upload 1 half of Tbsp of olive oil and warmth over med-high.  upload fowl portions to pan, upload 1/4 tsp each kosher salt and black pepper.  cook dinner 5 minutes, till golden brown and cooked through.  dispose of to a plate.
  3. Add remaining 1 half of Tbsp of oil to the pan and upload sliced mushrooms and onion.  upload ultimate 1/2 tsp black pepper, paprika, dried thyme, oregano, and pink pepper flakes.  cook mushrooms approximately 6-7 mins, until cooked and barely golden.  upload garlic and cook 30 seconds, stirring regularly so it would not burn.
  4. Pour in wine, scraping the lowest of the pan with a wood spoon to loosen any browned bits of flavor.  cook wine approximately 2 minutes, or until reduced with the aid of about half.
  5. Stir in final hen inventory and bring to a simmer.  once simmering, upload ultimate three/4 tsp salt and egg noodles, stir and cook dinner, exposed, eight minutes or until cooked.  Stir from time to time because the noodles are cooking to save you sticking.
  6. Pour in fowl inventory/flour mixture, stir and prepare dinner 1 minute.
  7. Flip off the heat.  upload in cooked chook, bitter cream and mustard.
  8. Sprinkle with chopped parsley and serve.

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