Chicken Enchilada Pie

I normally make chicken enchiladas rolled up using corn tortillas.  This time I made a pie instead.  I wanted it to last longer than 1 or 2 days.

You will need:

1 rotisserie chicken(I get the garlic flavored one and you will only need part of the it)
1 small onion chopped
2-3 garlic cloves chopped
4-6 whole roasted green peppers chopped
1 can nacho cheese soup or sauce
1 small can enchilada sauce(I use the red sauce)
corn tortillas
2-4c grated cheese(I used the fiesta cheese that has a mixture of cheeses in it)

Heat the oven to 350 degrees

Saute the onion and garlic in a bit of oil until it the onion is translucent.  Mix around 2 cups of the chicken shredded, the chopped green peppers, 1 cup of grated cheese, and the nacho cheese in a large bowl.  Add the onions and garlic and mix.  You might want to add a bit of milk to thin the chicken mixture.  Don't add too much or it will be soupy.

Pour around half of the can of enchilada sauce in the bottom of a 13x9 inch cake glass cake pan.  Spread it around.  Lay 6 corn tortillas on top of the sauce.  The tortillas will overlap a bit, but that is okay.  Spread a third of the chicken mixture on top of the tortillas.  Sprinkle some grated cheese on this.  Repeat 2 more times.  Add the final layer of tortillas to the top of the pie.  Spread the remaining enchilada sauce on top of the final layer of tortillas.  Sprinkle whatever amount of grated cheese you want on top.  I like cheese, so, I tend to put lots of cheese on top.

Cook it in the oven until it is heated thoroughly and the cheese is melted on top.  It will take anywhere from 30-45 minutes to be thoroughly heated.  Keep an eye on it so that the cheese on top doesn't burn.

Suggested garnishes:  shredded lettuce, chopped onions or chopped green onions, diced tomatoes, sour cream, sliced olives, Picante sauce, and Habenaro sauce(for those who like it spicy).

I'll add a picture as soon as I can get one taken......

Turkey Kiev

I wanted something different for Thanksgiving dinner.  Neither one of us can sit down and finish a whole turkey between the two of us.  We can only handle so much turkey before we are tired of it.

This is what I came up with.....

It's a cross between a Kiev and Cordon Bleu.  I call it Turkey Kiev.  =)

Here is the list of ingredients that you will need:

3-4 turkey cutlets
1 c fresh or frozen broccoli chopped
1-2 garlic cloves chopped
1/8 c chopped onions
6-7 slices of Swiss cheese
1 c flour
2 eggs beaten
1 c bread crumbs
1/2 c grated dry parmesan cheese
1T Italian seasoning
salt
pepper
butter
oil
toothpicks

Melt some butter in the frying pan.  Saute the garlic, onions, and broccoli in the pan.  You can add a bit of salt to it if you want.  Set it aside...

You can either butterfly your cutlets or you can just simply pound them until they are approximately 1/4 of an inch thick.  I was in a bit of a hurry and didn't butterfly mine.  Nor did I pound them that thin.  It still turned out ok.

After you get done pounding them add 1 1/2 slices of Swiss cheese to the center of each turkey.  Divide the broccoli mixture between the cutlets and then roll them up.  Put 2 toothpicks in the rolled up turkey to hold it together.   Set them aside.

Mix the parmesan cheese, Italian seasoning, and bread crumbs together in a pie pan or shallow container.  Put your flour in a pie pan or a shallow container. 

Heat some oil in a frying pan.  Not sure how much I used.  I never measure it.

Salt and pepper your rolled up cutlets.  Roll them in the flour.  Dip them in the eggs and then roll them in the parmesan mixture.

Add the turkey to the hot oil and cook until done.  Sorry, I didn't time it, so, I can't tell you how long it will take to cook.  I believe it was less than a half hour though.

Enjoy!

Reminder.....don't forget to take the toothpicks out before you serve it!

Hope you had a wonderful Thanksgiving.

There are a lot of things to be thankful for.  Some people wait for the holiday to be thankful.  Me, I'm thankful each and every day.

Sometimes there are times that I wish that I had the money for this, that, and the other, but then I get to thinking....I am thankful that I have a job, food on the table, and a roof over my head.

Most of all, I am thankful that I have two children that have turned out to be pretty awesome.  My S.O. is a pretty awesome guy.  There will never be another one like him.  I'm thankful for the friends that I've made who are far and near.  All are dear......

Something Different for Thanksgiving....

We get tired of turkey before we eat the whole bird.  This year I am going to try something different.  I found some turkey cutlets at the store where I work.  My plans are to make a Turkey Cordon Bleu of sorts...I like to come up something different.  I get tired of eating the same thing over and over. 

Here's what's on the menu Friday at our house.  Nope, that's not a mistake.  I'm going to spend time with my kids after I get off work on Thursday and the S.O.'s parents Friday morning.  Grumpy is going to stay at home.  He's not too sociable....I still love him though.  =)

Now for the menu....

New turkey recipe that I'm going to create on Black Friday
Frozen turkey with gravy for him(that's what he wants)
Stuffing
Candied Yams
Green Beans
King's Hawaiian dinner rolls
Pumpkin pie
Pecan pie ala mode

Hamburger Veggie Soup

I was asked for a Hamburger Veggie Soup Recipe that I was going to cook after work yesterday.  =)  Please note....I hardly ever use a recipe, so, this won't be an exact one.  I will give you the base for the soup and then you can season it and add whatever veggies your heart desires.

I don't add salt to my soup as neither one of us really like a lot of salt in our food.  I add a wee bit when I go to chow down.....He doesn't add anything.  There is salt in the V-8 and the canned vegetables that are used in this recipe.

You might want to make this in a large pot depending on how much soup you want to make and or whether you like leftovers or not.

Soup Base 

1-1/2 lbs. hamburger

1 small or medium onion chopped

5-6 garlic cloves chopped(I like garlic)

1 bottle of  V-8 or spicy V-8

1 can of Rotel or tomatoes if you don't like spicy

salt

pepper

garlic powder optional

macaroni optional

Brown hamburger, onion, and garlic in the pot you are going to be making the soup in.  Drain it.  Put back in the pot and add the rest of the ingredients plus whatever veggies you choose.  Bring it to a boil and then turn it down on medium low.  Cook it until the veggies are cooked to your liking.  I mostly use fresh or frozen vegetables in my soup.  The canned ones are too over processed for me.

Here is a list of the veggies I add to my soup and the approximate amount:

1 c frozen peas

1 c frozen corn

1 c frozen carrots or some freshly sliced carrots

1 c green beans

1 can pinto beans drained

1 can kidney beans drained

The variation of veggies you can use are endless.  I can't vary too much on mine or I hear this voice in the background grumbling.  LOL!!!  Seriously, he likes my soup the way it is.

We like macaroni in ours.   I put somewhere around 1 cup of  macaroni to the soup when I add the veggies.  I also add 4 cups of beef broth to the soup to give it a little more liquid for the macaroni to cook in.  The amount of macaroni in this recipe is a bit much because this is soup the first day and goulash from there on.....you could probably omit the beef broth and macaroni or put a lot less mac in the soup.

Tweak this recipe and add whatever spices or veggies the way you like.  All I can say is Bon Appetit and enjoy!

One crockpot chicken. Three different meals....

Crockpot Chicken

1 whole hormone free chicken

1/2 large onion chopped

4-5 cloves of garlic

a handful of baby carrots (some that I needed to use up)

one celery heart chopped

1 c water

sea salt

cracked pepper

garlic powder ( I love garlic)

paprika

Put all of the veggies(I try to get organic veggies most of the time) along with the innards in the bottom of the crockpot.  Add the water.  Rinse the chicken after you take out the innards.  I didn't measure the seasonings out.  I normally don't, unless, I am following a recipe.  Anyhow, sprinkle the seasonings on both sides of the chicken.  Add this to the mix in the crockpot.  I put this on low for the 8 hr. setting.  It was falling off the bone in 6 hours.  I let it cook a little longer due to a much needed nap.

No picture this time.  I didn't get a picture of the chicken before I started to pick it clean....

Posts of the three different meals will follow.....

ETA-Well that didn't work out like I wanted it to.  I never got around to writing up the 3 recipes.  =(

22 Years Later....

I'm finally getting ready to quilt this baby quilt.  It originally was going to be for my son, but now I am going to finish it for his daughter, my granddaughter.  I didn't know anything about quilting back then.  I know a wee bit more now. 

I finished loading this in my quilting machine yesterday before I went to work.  Today, I am going to get get the machine tweaked so that I can get this quilted.  I miss our little buddy, Diablo, but I won't have to worry about him thinking that the quilt is his bed.  He liked to lay up on the last quilt that I had loaded in the machine.  That was around four years ago.  Plus or minus.....

Have a great day!