Enchiladas

I just made this recipe last night for the first time. If you are looking for one of the best Enchilada recipes, this is for you—soooo good!

Creamy Ranch Chicken Enchiladas

Ingredients:

2 chicken breasts

1 4 oz. can green chili

1/4 cup chicken broth

2 T Ranch dressing mix, separated

1/4 t. ground cumin

2 oz. cream cheese

1 cup prepared cream of mushroom (1/2 can, 1/2 cup milk)

1 can cream of chicken

1/4 c. milk

1 1/2 cups cheese, separated (I used half cheddar and 1/2 Monterrey Jack)

1/4 t. oregano

7 small flour tortillas

Directions:

Cook chicken, green chili, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Remove skin and bones from chicken. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk,1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread ~1 T of the chicken mixture and the soup/cheese mixture in the middle of the tortilla. Roll and place in a greased baking dish. I had a little of the chicken mixture left, so I added it to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 30 minutes, or until cheese just starts to bubble and brown. Serve with sliced olives, shredded lettuce, sour cream and salsa.

Tortellini Salad with Turkey Wraps

This recipe serves 6

I served this yummy dinner for my mom when she was visiting and she kindly reminded me to post it on my blog, which I forgot to do. So here you go! It's sort of a summer meal, but in AZ you can get away with eating it all year round. Makes great leftovers!

Tortellini Salad

2pkgs (9oz) refrigerated cheese tortellini

1 (14oz) can artichokes, quartered, drained

1 C Caesar Dressing

3 oz Salami, chopped

1 (2 1/4 oz) can sliced black olives, drained

4 green onions, chopped

Freshly shredded parmesan cheese

Salt and pepper taste

1- Cook Tortellini according to package. Drain and rinse. Make sure it is cooled.
2- Toss together tortellini and remaining ingredients, serve immediately.

I served it with Smoked Turkey Wraps

Get some spinach tortillas and spread with chive cream cheese, then add the following ingredients, or experiment with whatever you like.

Smoked turkey sliced fresh from the deli

Crumbled bacon

Tomatoes

Olives

Spinach

Yellow Bell Peppers

Lettuce

Add some salt and pepper, cut in half.

Serve with some fresh pomegranate seeds added to a nice glass of lemonade and you have one YUMMY meal!!!

Gourmet BLT

I was craving a BLT and came across this version and BOY did I fall in love with it! If you want a gourmet BLT this is your recipe. I made this with cut up potato's that I home fried and seasoned with cajun and garlic salt—YUM!

Bart's Ultimate BLT

Yield: Makes 1 sandwich

Ingredients
2 1/4- to 1/2-inch-thick slices of artisan levain or sourdough bread
2 tablespoons Basil Aioli
3 pieces applewood-smoked thick-cut bacon, cooked
1 ripe medium tomato, sliced
1/3 cup loosely packed arugula leaves
2 ounces fresh mozzarella, sliced
Salt and pepper

Preparation
1. Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.

Basil Aioli

Yield: Makes 1 cup
Ingredients
1 cup loosely packed basil leaves
1/2 cup extra-virgin olive oil
1/2 cup canola oil
2 egg yolks
2 cloves garlic, minced
1/2 teaspoon each dried mustard, lemon juice, salt, and pepper
Preparation
1. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

3. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.

Sunny Skillet Breakfast with Pecan Sugared Bacon

Mike and I LOVE breakfast for dinner! I found this recipe and all I can say is that my mouth waters thinking about it. It is so savory and sweet—the perfect combination of flavors!

Sunny Skillet Breakfast

Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

Prep Time: 15 minutes
Cook Time: 30 minutes
Stand: 5 minutes
Yield: Makes 6 servings

Ingredients
3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 teaspoon salt, divided
6 large eggs
1/4 teaspoon pepper

Preparation
1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.

2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.

3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.

4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.

*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.

Pecan Sugared Bacon

Prep: 15 min., Bake: 25 min., Stand: 5 min.

Yield: Makes 6 servings

Ingredients
2 tablespoons coarsely chopped pecans
2 tablespoons brown sugar
1 1/2 teaspoons freshly ground pepper
12 thick-cut bacon slices

Preparation
1. Preheat oven to 400°. Process pecans in a food processor 20 seconds or until finely chopped. Stir together pecans, brown sugar, and pepper.

2. Place half of bacon in a single layer on a lightly greased wire rack in an aluminum foil-lined baking sheet. Repeat procedure with remaining bacon, placing on another lightly greased wire rack in a second foil-lined baking sheet. Press pecan mixture on top of bacon slices, coating well.

3. Bake at 400° for 22 to 25 minutes or until browned and crisp. Let stand 5 minutes.

White Chocolate Popcorn

Another yummy treat was this Gold Dusted White Chocolate Popcorn (what a yummy Holiday treat to have with some Pumpkin Cider right???)



Prep: 10 min., Stand: 15 min. We adapted this recipe from one on the Jolly Time Popcorn Web site (www.jollytime.com) called Glitterrazzi Popcorn. Find the edible gold dust at cake or party supply stores.

Yield: Makes 10 cups

Ingredients
1 (3.3-oz.) bag butter-flavored microwave popcorn, popped (I made mine homemade, on the stove)
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon
Edible gold dust


Preparation

1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.

2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.

3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container up to 3 days.

Romaine Salad Recipe

I LOVE salads!! I made this salad with a pasta dish, twisted parmesan breadsticks, and for dessert had tahitian gelato and raspberry sorbet with fresh pomegranate seeds!

Hearts of Romaine Salad

Yield: Makes 8 servings

Ingredients
1/4 cup extra virgin olive oil
1/4 cup Champagne vinegar or white wine vinegar
2 tablespoons minced shallots
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 romaine lettuce hearts
8 radishes, halved and thinly sliced
Garnishes: freshly shaved Parmesan cheese, chopped fresh chives

Preparation
1. Whisk together first 7 ingredients until blended. Cover and chill 30 minutes. (Dressing may be stored in refrigerator up to 3 days.)

2. Cut romaine hearts in half lengthwise, keeping leaves intact. Arrange halves on individual serving plates. Sprinkle with radishes. Drizzle with vinaigrette. Season with salt and pepper to taste. Garnish, if desired.

Weeks Activities

This weeks activities:

• Mike took me on a mile hike about 10 minutes from our house—a point overlooking the entire valley. A lot different terrain than Seattle and Utah but nonetheless beautiful. I am glad we can enjoy the outdoors together and love being active people.
  
  
  
  Mike was sweet enough to loan me his sweat shirt, man it was windy!
  
  
  

• For date night this week we stayed in and Mike planned a romantic dessert picnic on our living room floor—chocolate fondue and fruit. It was a yummy, perfect idea!

• I forgot to write last week that Mike has been skateboarding lately at a local skate park. He has also taken up swimming in our pool as part of his cardio regime. I have to say he's looking mighty fine and buff these days!

• We have been enjoying the second book to Hunger Games (looking forward to how it ends)
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• For FHE's on Monday nights we have listened to these marital relation cds by Matt Townsend; good reminders to work on throughout the week to make sure we edify our relationship and remember that marriage continues to be our number one priority.

• We went to a consignment shop—Kid to Kid, and bought our first stroller/car seat! Can't believe my little man is going to be riding in these soon!
  
  
  

• We rented Eat, Love, Pray one evening, which I actually enjoyed. There were many lessons I thought were so applicable for my life; it was a good reminder to listen to your heart, to not let fears hold you back, and to keep your life balanced.

• Thursday night we finally decorated our Christmas tree and put up all of our Christmas decorations. I love having the spirit of Christmas in our home! Nika loves hanging out under the tree every year as well!

Here are a few pics of our apartment since I haven't posted any:

The man of the house

Our patio

Our birds house

Merry Christmas

• We picked up my lovely mother on Friday. It was SOOOOO good to see her; I just love my mom! I love spending time with her, we have such a close-knit bond; I enjoy every time I get to be in her company. I can't wait to start working on some projects together, go out to eat, show her around AZ, etc.! I LOVE having fun things to do to keep me busy.

We took her to one of our favorite sandwich places called Which, Which. YUMMY hot sandwiches with all the condiments and veges you could possibly want on it! Then we walked around Westgate and showed her our apartment before taking her to Dave and Kimbers. The kids were SOOOO happy to see "grandma!" Tyler even made the comment "when are Mike and Amanda leaving?" so she could have grandma all to herself; it was so cute.

This is how mom lives it up when dad's not around: loadin up on Margaritas! :)

• Today, Saturday, is my baking/cooking day. I just LOVE cooking! I'm making two different breads (sandwich bread and french bread), spiced pumpkin bread with cream cheese frosting, carmel apples (chocolate with peanut butter, chocolate with nuts, and white chocolate with cinnamon sugar), a bacon and leek dip, an olive with parmesean cheese spread, sausage and a cheese ball with crackers, and chili—all for tonights gathering/dinner at our place. Then we are all going to Goodyear Ballpark to play in 40 tons of snow, ice skate, and walk around the arts and crafts booths. So many fun things to do in AZ, I love it!

Below I've posted these yummy recipes for you to enjoy!