Enchiladas

Enchilada Sauce Ingredients:

·         ¼ C. butter

·         1 finely chopped onion

·         1 clove garlic minced

·         ¼ C. Flour (mesa-harina flour gives it a more authentic taste)

·         1 can chicken broth

·         1 small can green chiles

·         1 ½ T. Chile Powder (if you’re feeling adventurous, you can grind dried red peppers for the powder)

·         1 small can of tomato sauce

·         Shake of oregano

·         ¼ tsp. cumin

·         Shake of parsley

Melt butter and sauté onions and garlic.  Stir in flour.  Mix together the chicken broth, the chile powder and the tomato sauce.  Stir into flour rue.  Add green chiles.  Stir. Add pepper, oregano, cumin, parsley and simmer until ready to use.

I usually boil and shred two breasts of chicken for this recipe.  I put in a few bouillon cubes in the water to season the chicken.  You can also use the broth from the chicken for the sauce recipe.

For the corn tortillas, fry in oil (about 2-3 seconds each side)

Dip in sauce

Add chicken and cheese and roll tightly

Pour remaining sauce over dish and top with cheese

Cook at 350 for 25 mins.

Makes one 9x13 pan

(If you won’t eat a whole 9x13 dish, just make it in an 8x8 then save the remaining sauce for when you want enchiladas again.  You can either make another pan and freeze it, or just freeze the sauce and thaw it out when you want enchiladas again.  You can also cook an extra few breasts of chicken, shred it and freeze it for the next time too.)

Enjoy!!

- Danika

Fruit Salsa with Cinnamon Tortilla Chips

Ingredients:
2 medium granny smith apples, chopped
2 tsp lemon juice
1 cup fresh strawberries, chopped
3 medium kiwi, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly, melted
8 - 8 inch flour tortillas
water
1/4 cup granulated sugar
2 tsp cinnamon

Directions:
In a large bowl, toss the chopped apples with the lemon juice.
Add the strawberries and the kiwi.
Grate about one tablespoon of orange peel (not the bitter white pith) into the fruit.
Slice the orange in half and squeeze out about 3 tablespoons of the orange juice into the fruit mixture. No seeds please! :)
Stir in the brown sugar and melted jelly.
Set aside.

Brush the tortillas with a tiny bit of water to allow the sugar and cinnamon to stick.
Mix the granulated sugar and cinnamon together and sprinkle on the tortillas, turning to cover both sides.
Cut each tortilla into 8 equal wedges.
Place all the wedges on a greased baking sheet, or sheets, in a single layer.  Bake in a preheated 400 degree oven for 6 minutes or until lightly browned.
Let cool until crisp, then serve with the fruit salsa.

- Angie H.

Spinach Casserole

3 - 10 oz. packages frozen chopped spinach
8 oz. cream cheese
1/2 cup melted butter
1 cup herb flavored bread crumbs (or Pepperidge Farm Herb Seasoned Stuffing)
3/4 tsp sage
1 - 3 oz. can sliced mushrooms, drained
salt & pepper

Preheat oven to 350. Cook spinach according to package directions. Drain well and season with salt and pepper.  Mix spinach with cream cheese and half of the butter.  Add mushrooms.  Pour into greased 1 1/2 quart casserole dish.  Mix bread crumbs or stuffing with remaining butter and sage.  Sprinkle bread crumb mixture over spinach.  Bake uncovered for 30 minutes.  This recipe is Harris family favorite and can convert those who think they don't like spinach!

- Julie

Quinoa and Grilled Corn Salad with Cilantro Vinaigrette

Ingredients:
2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I put under the broiler in the oven for a bit)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety
1 small red onion, finely diced (I'll just use 1/2 next time)
3/4 cups feta cheese, crumbled
1 1/2 cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB chopped cilantro leaves

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. garlic powder
2 T. fresh cilantro, minced
1/2 tsp. salt
10 grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid.  Shake really well.  Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


I have tried a couple recipes lately that I was disappointed in, which is never fun.  You feel like you have wasted time and money on the ingredients, not to mention not getting to enjoy a yummy dinner!  Well, this was just the change I needed to get me wanting to cook again.  I saw this recipe on The Sister's Cafe and couldn't wait to try it.  It is perfect for lunch with girlfriends and for dinner too (I just grilled some chicken to go with it for dinner).  I will definitely be making it again soon and I loved my addition of the black beans because it made it a little more filling.  So good!!

-Allison

Oreo Chocolate Cake

Ingredients:

1 Chocolate Fudge Cake mix

1 box chocolate pudding mix

1/2 cup sugar

1 - 8 oz. block of cream cheese (room temp.)

2 cups Cool Whip

20 Oreos crushed into big pieces

4 squares semi sweet baking squares

1/2 stick butter

Directions:

Step 1

Bake chocolate cake mix as directed but add the box of chocolate pudding mix. Bake in two 9" round pans. Let it cool for 5 minutes in the pan, then place on a wire rack.

Step 2
Mix together sugar and cream cheese. FOLD in cool whip and crushed Oreos.

Step 3
Turn one cake over so the flat side is up. Put on cream cheese layer. Place other cake on top, right side up.

.
Step 4
Melt semi-sweet baking squares with butter, just until butter is melted. Let it sit until it's not so "liquidy." Pour over the top of cake and smooth.

Refrigerate!

- Jacquelyn

Autumn Chopped Salad

Ingredients:
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Directions:
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.


-Chelsea