My true love gave to me Three French Hens. The three hens represent the three gifts of the Holy Spirit – Faith, Hope and the greatest of all, Love. Now the obvious choice for French Hens would have been a recipe for Coq Au Vin. Ha – too easy!Continue reading “On the Third Day of Christmas”
Welcome to Tuesday in my world. You know, Taco Tuesday or as we call it Tijuana Tuesday. Tuesdays are our night for all things Mexican. As it just so happens, tonight really is all about the tacos.Continue reading “Stand Up Chicken Tacos”
Maybe it was the whole Stay Home ordeal that make Casseroles come back in such a big, big way. Families gathered ’round the supper table just like the good old days. It sure has been fun. Personally, I’me glad that the Casserole is once again taking center stage. At my table, it never left.Continue reading “Bacon Chicken Ranch Casserole”
Maybe it’s a mid-western thing, or a manly thing – one of Hubby’s favorite suppers is Pot Pie. He’s not particular, chicken, beef, turkey. He wants the sauce, the pie crust and lots of vegetables.
If it’s Tuesday, it must be Taco Day, or in our house Tijuana Tuesday. My guys love anything Mexican. So on Tuesdays, anything Mexican goes. And you can’t beat these spicy Enchiladas for an easy weeknight meal.
The Christmas Madness is behind us. In a few days, we will ring in the start of a New Year with friends and family. It’s time to take a deep breath and relax for just a moment.
Hawaiian barbecue in December? Sure, why not. I hear tell people like to go someplace warm for the Holiday. Although truth be told, I cannot imagine Christmas on a beach. But then again, I’ve never had a white Christmas either. Damp, wet, foggy and always cold – that’s my idea of Christmas.
Do you like crunch? How about the flavor of Cool Ranch? And Alfredo Sauce. And tomatoes. Are these striking a cord with you? Great, then we’ve got a casserole that is right up your alley.
Do you love pretty presentations but either aren’t all that good at the detail work or wish it were far more simple? To me, half the joy of cooking is to put something attractive on the table. After all, we eat with our eyes and sense of smell long before that first bite.
Hubby wandered into the kitchen and wanted to know what we had planned for dinner. The man drives me nuts sometimes. I print out a schedule every Saturday morning before we go to the market of the week’s planned meals and stick it on the refrigerator door right under the schedule of weekend events in our area. He manages to notice if there’s a car show nearby on any given weekend, but not what we’re having for dinner on any particular night. We all have our priorities, I suppose.
As I pulled the Crescent Chicken Enchiladas from the oven and called my guys to the table, Hubby gave me a strange look. He had seen the menu for the week posted on the refrigerator as it always is. He knew we were having Chicken Enchiladas. He forgot about the “crescent” part of the description. I’ve got to tell you, as I made and baked the enchiladas, I had my doubts too. It was strangely out of the ordinary even for me. They were really long, one enchilada cut in half was more than you needed for a serving. As Hubby noted, they were different. Guess what? Different was down right delicious!
One Sunday, I made what I consider the perfect Sunday supper, at least when I was growing up, and that’s Buttermilk Pan-Fried Chicken. Of course, you can’t have buttermilk chicken without a big pot of mashed potatoes, plenty of gravy, sweet corn and fluffy biscuits.
As you know, most dinners and it’s just the three of us. While Hubby and Kiddo both have healthy appetites, left overs are to be expected. And so it was with all that delicious chicken. I put the chicken into a gallon zip-lock bag and stuck it in the refrigerator for future use. There it sat, next to two Tupperware containers of left over soups.
Hubby and I had talked about how both the inside and outside refrigerator were beginning to fill with left overs, and that there were only so many lunches to be made. It’s the slow season in the Event business, the lull after the holidays. Kiddo only works a few days a week, so it’s just Hubby turning left overs into hot lunches at the office. While there was a big Chuck Roast in the outside refrigerator just waiting to be transformed into my wonderful Mexican Roast Beef with Chipotle Cream Sauce, such a delicious meal was bound to render more left overs.
It was time to get creative. As I stood in front of the open refrigerator door and stared at all the containers, a thought came to mind. We had plenty of tortillas on hand, always do. Portuguese Liguica Sausage wouldn’t take long to thaw. We had cheese, and sour cream and several cans of fire roasted tomatoes. It wasn’t long before a delicious stuffed tortilla recipe began to form in my mind. Kiddo had the day off. He joined me in the kitchen as we piled ingredients on the counter and bounced ideas back and forth. His input as far as seasonings and extras was of great help. Kiddo’s been working so much, I’ve missed these creative sessions we once enjoyed. One taste and between the two of us, we knew we had a hit on our hands.
Portuguese Grilled Burritos
2 Cups Cooked Chicken Meat
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Mexican Chili Powder
1 Link Liguica Sausage, diced
1 Can Ro-Tel Fire Roasted Tomatoes with Green Chilies
2 roasted Jalapeno Peppers
6 Large Flour Tortillas
6 tablespoons Sour Cream
1 cup Mexican Cheese Blend, shredded
Chop chicken into small pieces. Place in a mixing bowl.
Season chopped chicken with Cumin, Cayenne Pepper and Chili Powder. Work seasoning into the meat with your fingers. Cover and let sit for 30 minutes.
Dice Liguica into small pieces. Set aside.
Heat a dry cast iron skillet over medium heat. Once hot, add sausage to the skillet. Cook, stirring constantly, until hot.
Add chopped chicken to the skillet. Stir and let heat through.
Open canned tomatoes, and pour into the skillet with the sausage-chicken mixture. Lower heat and let simmer.
Roast jalapeno peppers in a small cast iron skillet until just beginning to blacken and blister.
Stem peppers, dice and add to sausage-chicken mixture. Include seeds for more heat, discard pepper seeds if looking for a filling that is more to the mild side.
Heat a flat griddle over medium heat. Spray griddle with a little cooking spray.
Heat tortillas, spraying with cooking spray as needed to make tortillas pliable.
Stack warmed tortillas on a plate.
Spread sour cream inside tortilla, one at a time. Pile cheese down the center of the tortilla. Be generous. The cheese is going to add gooie deliciousness to every bite.
Spread several spoonfuls of filling over the top of the cheese. Fold in the ends, then fold/roll tortilla tightly.
Place filled tortilla on the griddle and grill until golden brown and the cheese has melted.
Repeat until all the tortillas have been filled, grilled and ready to serve.
Enjoy with a side of refried beans and a few more roasted jalapenos, if desired.
Have you ever had a Lasagna Roll-Up? These things are awesome! Great for supper time, pretty as an appetizer or to serve up something different at your next pot luck. I’ve made Lasagna Roll-Ups using just an Italian Cheese filler, with Italian Sausage, a traditional meat filling and with today’s share, cooked chicken. Any cooked chicken will do, from last night’s left over roasted chicken to a rotisserie chicken from your local deli.
How’s the weather in your neck of the woods? As I sit here, sipping my morning coffee and looking out the dining room window, I see just how foggy today is going to be. Cold and damp. It’s one of those mornings when you just want to snuggle under the blankets and hibernate. It’s also one of those mornings that makes you dream of big bowls of soup. Yeah, soup. I love soup on foggy days, don’t you?
Taco Chicken Soup with Rice-A-Roni
2 Cups cooked Chicken meat
1/2 White Onion, Chopped
2 Cups Mexican Corn
3 Cups Chicken Stock
1 Box Chicken Rice-A-Roni
Salt to taste
Pepper to taste
1 tablespoon Celery Salt
1 tablespoon Taco Seasoning
2 Tablespoons Tomato Paste (from tube) Continue reading “Taco Chicken Soup with Rice-A-Roni”
Did you know that the artichoke, specifically the globe artichoke, is actually the unopened flower bud of a thistle-like plant. These unopened flowers were a passion of Catherine de Medici in fifteenth-century Florence, Italy. Catherine became the wife of Henry II, king of France. King Henry excluded Catherine from the political arena. Upon his death, she became ruler of France through her sons, each of whom she outlived.