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Rio Verde Chicken Enchiladas

While these aren’t the easiest enchiladas in my book, they are so satisfying and fun to prepare for guests.  This is another recipe passed to me by Kyle’s sister Meghan from our trip to visit them in Indiana.  The key to taking these to the next level is to load up with goodies on top: pico, guac, sour cream, cheese, fresh tomatoes, fresh corn, it all works!

Ingredients

4 boneless, skinless chicken breasts, poached and shredded
1 cup chopped onions
3 T grated parmesan cheese
1 cup shredded Monterey Jack cheese
Vegetable oil for softening tortillas
12 (6 inch) corn tortillas-usually more
1 cup tomatillo (green) salsa
2 cups heavy cream or milk
4 eggs
2 cups shredded cheddar cheese
Toppings:
guacamole
sour cream
shredded lettuce
chopped tomatoes
chopped black olives

Directions

Preheat oven to 350 degrees. Combine shredded chicken, onions, parmesan and jack cheeses. Set aside.
In a skillet, heat about ¼ inch of oil and dip each tortilla for 5 seconds per side. Drain on paper towels.  Place 3-4 Tablespoons of the chicken mixture in each tortilla and roll the tortillas up; place seam side down in a 9×13 inch baking dish. Repeat until all filling is used.  Blend the salsa, cream/milk, and eggs. Pour over the tortillas. Sprinkle the cheddar cheese over the enchiladas and bake for 30 minutes. Serve enchiladas topped with your favorite toppings.
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Uncategorized

Buttermilk Oatmeal Pancakes with Wicked Buttermilk Syrup

After Teddy (my second) was born we went on an epic road trip across the American Midwest – with a one-month old baby!  I guess we figured if we weren’t going to be sleeping anyway, might as well do it on the road.  We stopped in West Lafayette, Indiana at Kyle’s sister Meghan’s house.  Our boys quickly bonded over their mutual love of Lightning McQueen and Thomas the Train.  Adam and Meghan were excellent hosts and we gobbled up these pancakes before we drove up to Chicago for some serious fun (and food!).  I love a pancake with a little more substance, and these are perfect.  I like to think it makes up for the syrup I drizzle/drown my pancakes in.

A few notes from Megs: “I like to quadruple this and freeze the pancakes.  They freeze well.  We also add frozen blueberries.”

Ingredients

Pancakes
1 c rolled oats
1 c buttermilk
1 c whole wheat flour
2 T sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ c water
1 egg, lightly beaten
2 T maple syrup
2 T oil
Syrup
1 cup butter
2 cups sugar
1 cup buttermilk
2 Tbsp corn syrup
2 tsp baking soda
1 -1/2 tsp vanilla

Directions

Pancakes:  Combine oats and buttermilk, let stand 15 mins. Add flour, sugar, baking powder and soda, and salt. Mix together the water, egg, maple syrup, and oil. Add to flour mixture. Stir until blended. Pour on hot griddle. (I use 1 1/3 c batter to pour on griddle).
Syrup:  In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.  Allow to boil for about 3 minutes.  Remove from heat and add baking soda and allow it to bubble up.  Add the vanilla and stir.  Mixture will thicken as it cools.

 

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Breakfast, Uncategorized

Fox & The Hound Quiche

Introduction

This is a recipe my sister Abby found, and its been winning me points and brunches and baby showers for over 10 years now.  It’s a quick way to make quiche (no crust!), and it is super versatile since you can add pretty much anything to it.  My favorite combination is broccoli and ham or red pepper and sausage.  If you discover another good combo add it to the comments so others can enjoy!

Ingredients

4 eggs
2 cups milk
1 cup Bisquick baking mix
2 cups shredded cheddar cheese
1 small onion, chopped
1/2 to 3/4 cup favorite meat (beef, hamburger, ham, sausage, pork)

Directions

Preheat oven to 325 degrees.  Brown meat and onion until clear.  If using other vegetables steam or pre-cook them.  Blend remaining ingredients in mixing bowl.  Add in meat, onion, and mix-ins.  Place in a greased 9 inch deep pie pan or baking dish, glass is best.  Let stand 10 minutes and place in oven.  Bake at 325 for 40 to 50 minutes or until center sets.  Let stand for 5 minutes and serve!

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Desserts

Peanut Butter Bars

Introduction

About every 6 months I get a craving for Peanut Butter Bars, and it has to be these ones.  I frantically text my sisters asking if anyone has the recipe handy.  Hopefully having it here will help me out. Everyone has a different preference for Peanut Butter Bars and I personally like them chunky and a little crumbly with a thick layer of Hershey’s “Perfectly Chocolate” Chocolate frosting on top.  Caution: do not make these if you don’t have a cold glass of milk (or gallon) to go with them!

Ingredients

Bars
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1/4 cup peanut butter
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp vanilla
2 eggs
1 1/2 cup flour
1 1/2 cup oatmeal

Frosting
1/2 cup butter (1 stick)
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

Directions

Bars: Preheat oven to 350 degrees.  Mix wet and dry ingredients in separate bowls.  Add wet to dry and mix thoroughly.  Spread in a greased 9×13 baking pan.  Bake at 350 for 25 minutes.  Let cool.  Cover with frosting.

Frosting:  Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk beating to spreading consistency.  Add small amount additional milk if needed.  Stir in vanilla.

Note: Since our family is so large we would usually double the recipe and bake it on a large cookie sheet.  Consider doing that if you need to make a lot for a potluck!

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Main Dish

Meatloaf

Introduction

This was a Sunday dinner special growing up, but as a kid I was never much of a fan.  Only now as an adult do I appreciate how satisfying (and heartwarming) a meatloaf can be.  This particular recipe my Mom made for me the night before I went into the hospital for a scheduled C section.  Served with potatoes and lots of butter, I don’t think I could have had a better last meal!

Ingredients

1 1/2 lb ground beef
1 can tomato sauce (separate out 1/3 cup)
1 medium onion chopped
1/3 cup oats
1 egg
1 tsp. salt
1/4 tsp. pepper

Directions

Preheat oven to 350 degrees.  Mix beef, 1/3 cup sauce, and remaining ingredients thoroughly.  Spread in ungreased loaf pan.  Spread remaining tomato sauce over loaf. Bake at 350 for 75 minutes.

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Desserts

Magnolia Bakery Banana Pudding

Introduction

This tasty dessert is one of my all time favorites.  I was raving about it to my sister Eve telling her she HAD to drive to Chicago if only to try it (and go to Maggie Daley park of course!).  While she’s never had it at the bakery, she told me she had the actual Magnolia recipe and made it for almost every occasion!  She sent it to me and I made it as soon as I got home.  For days after my 2-year-old Archie would ask for “bananana pudding” for breakfast (and lunch…and dinner).  I can’t blame him!

Ingredients

1 14-ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

Directions

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours, but no longer! – before serving.

Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum

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