Wednesday, September 30, 2009

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

1 Tbsp olive oil
1/2 c onion, chopped
1-2 fresh roasted green chiles, chopped (or 4.5 oz can chopped green chiles)
8 oz cream cheese, cut up and softened*
3-1/2 c cooked, chopped chicken
8-10 flour tortillas
1 1/2 c green chile enchilada sauce
1-2 c Cheddar & Monterrey Jack cheese, grated (as desired)

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.

Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.

Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned.

(When I am short on tortillas, I will make this into a casserole by layer 3 tortillas on the bottom of my 11x13 casserole dish, pour the chicken mixture on them and they cover with 3 more tortillas. Pour sauce on top, sprinkle with cheese and place in the oven.)

Tuesday, September 22, 2009

Old-Time Beef Stew (by Paula Deen)

I am a big Paula Deen fan. There hasn't been one dish of her's I didn't love. Most of the recipes are very easy and have basic ingredients so you'll see many of her recipes here. Here is on of my favorite Fall/Autumn recipes, that I serve with cornbread. I will double all the ingredients except the meat for my family of nine to stretch the meal. It is still wonderful and hearty. Enjoy!

Old-Time Beef Stew
Recipe courtesy Paula Deen

Prep Time:5 minInactive Prep Time:--Cook Time:2 hr 15 minLevel:
EasyServes:6 servings.


•2 pounds stew beef
•2 tablespoons vegetable oil
•2 cups water
•1 tablespoon Worcestershire sauce
•1 clove garlic, peeled
•1 or 2 bay leaves
•1 medium onion, sliced
•1 teaspoon salt
•1 teaspoon sugar
•1/2 teaspoon pepper
•1/2 teaspoon paprika
•Dash ground allspice or ground cloves (I use allspice)
•3 large carrots, sliced
•3 ribs celery, chopped
•2 tablespoons cornstarch


Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Monday, September 21, 2009

Fall is in the air...

I love fall. I love the smells that come from my kitchen during this season. Baked pumpkin bars, oatmeal bread, beef stew, shepherds pie and many other wonderful dishes.

I am going to be posting some of our families favorite fall/cold weather meals here and hope that you too will enjoy them as my family does.

Make sure to come back regularly to see what's new.