Green Chile Chicken Enchilada Stack

YIELD: SERVES 6

Plan ahead as this recipe calls for already cooked chicken (here's a great methodfor quickly cooking delicious, tender chicken for recipes like this). The serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers. If you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.

INGREDIENTS

Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (7 ounces) green chile enchilada sauce (homemade recipe here)
• ½ cup sour cream , light or regular
For Stacking:
• 5 white or whole wheat 9- or 10-inch tortillas
• 2-3 cups cooked, shredded chicken
• 4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
For Serving:
• Chopped tomatoes
• Diced avocados
• Chopped cilantro
• Lime wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
3. To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
4. Bake uncovered for 20-25 minutes.
5. Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Recipe Credit: Mel's Kitchen Cafe

Rolls (Nicole C.)

2 1/2 c water

1 stick butter
1/4 c powdered milk
1/2 c sugar
2 t salt
2 eggs
6 c flour
2 T yeast

In microwave melt butter and 1 c water.

In mixer add powdered milk, sugar, salt, eggs and 1 1/2 c water.

Add melted butter and water to mixer.

Add flour, two cups at a time.  Add yeast after first two cups of flour.  Knead for a couple minutes.

Let rise one hour.  Divide in thirds and roll out. Roll out and make crescent shaped rolls.  Let rise again another hour.

Bake 350 for 12 minutes.

Recipe Credit: Nicole Carpenter

Cinnamon Rolls (Nicole C.)

Dough

2 1/2 c water
1 stick butter
1/4 c powdered milk
1/4 c sugar
2 t salt
2 eggs
6 c flour
2 T yeast

Cinnamon Roll Filling
1 stick butter (room temperature)
Cinnamon (sprinkle liberally)
1/2 c sugar
1/2 c brown sugar

For cinnamon rolls:

In microwave melt butter and 1 c water.

In mixer add powdered milk, sugar, salt, eggs and 1 1/2 c water.

Add melted butter and water to mixer.

Add flour, two cups at a time. Add yeast after first two cups of flour.  Knead for a couple minutes.

Let rise one hour. 

After raising, roll out on floured counter.  Spread butter, sprinkle cinnamon, then sugar, then brown sugar.  Roll up and cut into 1 - 2 inch rolls (depending how big you want them).  Put in a greased pan.

Let rise another hour.

Bake 350 about 12 minutes (until golden, don't over bake)

While still warm (not hot), frost with cream cheese frosting.

Cream cheese frosting:

Stick of butter
8 oz cream cheese
3-4 cups powdered sugar
1 teaspoon vanilla
Splash of milk if too thick

Recipe Credit: Nicole Carpenter

Blackberry Crumble

BERRY FILLING INGREDIENTS:

• 2 pounds blackberries
• 1 cup raspberries (optional)
• 2 cups sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup cornstarch

CRUMBLE INGREDIENTS:

• 3 cups flour
• 3/4 cup oatmeal
• 1 cup butter, cut into small pieces
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt

BERRY FILLING INGREDIENTS:

• 2 pounds blackberries
• 1 cup raspberries (optional)
• 2 cups sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup cornstarch

First, toss blackberries & raspberries in a bowl. Add sugar, fresh lemon juice,  salt and cornstarch. Set aside for about 30 minutes, stirring occasionally to allow sugar to draw out the juices from the berries. Smash blackberries as much as you like (or not) with potato masher.

Preheat oven to 350F.

Place these ingredients into the food processor. Blend on pulse setting until perfectly crumbly. Crumbles should be about the size of a pea.

• 3 cups flour
• 3/4 cup oatmeal
• 1 cup butter, cut into small pieces
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt

Spray baking pan with non-stick baking spray and then press 3 cups of crumble into bottom of a  9 X 13 baking pan.

Welcome back, blackberry filling. Welcome back.

Spread all of the blackberry filling over pressed crumble.

Sprinkle with rest of crumble.

Bake for about 35-40 minutes or until top is golden brown and blackberry filling is bubbly. It’s best if you allow it to sit for a few hours or overnight to cool to room temperature but hot out of the oven is delightful when served with butter or vanilla ice cream too.

Recipe Credit: The Old Hen

Slow Cooker No Fail Barbecue Beef

Makes 6 servings

2 1/2 lbs beef chuck roast (or you can use cross rib roast), trimmed of excess fat
black pepper
kosher salt
onion powder
garlic powder
paprika
BBQ sauce

1.  Lay out a long piece of foil and place roast in the middle.  Season on all sides with the pepper, salt, onion powder, garlic powder and paprika.  Rub the seasonings in.  Wrap the roast up tightly in the foil.  Use another large piece of foil to wrap around the roast securely.  Place in fridge and let sit overnight (if you have the time).  If not, just place the foiled meat in the bottom of your slow cooker (the smaller the better...as long as it fits).
2.  Cover and cook on LOW for 6-10 hours (totally depends on how your slow cooker cooks.  I cooked mine for about 8 hours).
3.  Carefully remove the foil and place meat on a cutting board.  Shred into small pieces.  Place meat back in the slow cooker.
4.  Add in desired amount of BBQ sauce and stir (I just used about a cup from the bottle from the grocery store, but if you want to make your own you can do that).  Add in additional seasonings, if needed.
5.  Cover and cook on LOW for another 15-30 minutes and then serve.  You can serve the meat on toasted buns, as paninis, salad...however you desire.

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Creamy Chicken Tortilla Soup

Makes 6 servings

Ideal slow cooker size:  5 quart

Cooking time:  6-8 hours 

1 lb frozen boneless, skinless chicken thighs
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp fresh lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper (optional)
1 tsp cumin
1 cup frozen corn or 1 (14 oz) can of corn, drained
1 (14 oz) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, or as much as desired
Salt and pepper
Optional toppings: tortilla chips, grated cheese, sour cream, avocado

1.  Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin, corn and beans in slow cooker.
2.  Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.  Remove chicken and shred or cut into bite size pieces.  Add the chicken back in to the slow cooker and then add cilantro and salt and pepper to taste.
3.  Ladle into individual serving bowls and top with desired toppings.

Recipe Credit: 365 Days of Slow Cooking

Easy Cheesy Breakfast Casserole

This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!

PREP: 15 MINS COOK: 30 MINS TOTAL: 45 MINS

INGREDIENTS:

• 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)

DIRECTIONS:

Heat oven to 375 degrees F.

Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Recipe Credit: Gimme Some Oven

Slow Cooker Mexican Corn Chowder

Makes 8 servings

Ideal slow cooker size: 6 quart

Cooking time: 4 hours

4 ears of fresh corn (or 3 cups frozen corn)

1 lb yellow or red potatoes

1 (4 oz) can diced green chiles

2 Tbsp taco seasoning (make your own or use the stuff from a packet)

1 (14.5 oz) can black beans, rinsed and drained

1/2 cup salsa

3 Tbsp cornmeal

4 cups chicken broth

1/2 tsp salt

1/4 tsp pepper

1 lb boneless, skinless chicken breasts

4 oz cream cheese

1 red bell pepper

Salt and pepper to taste

Fresh lime juice

1. Heat your oven to 425° F. Line a cookie sheet with foil. Place 4 shucked ears of fresh corn on the lined cookie sheet. Butter the ears of corn (or you can spray them with a cooking spray like Pam). Place the cookie sheet on the top rack and let it cook for 10 minutes. Turn the ears of corn over and cook for another 10 minutes. (If you choose to use frozen corn your can just throw the corn into the crockpot, don't worry about roasting it).

2. While the corn is cooking, wash the potatoes and dice them into 1/2 inch cubes. Place them into the slow cooker. Add in the green chiles, taco seasoning, black beans, salsa, cornmeal, chicken broth, salt and pepper. Nestle the chicken breasts into the slow cooker.

3. When the corn is done cooking. Remove it from the oven and use a knife to cut the kernels off the cob (it'll be hot so use a hot pad or wait until it cools). Add the corn kernels to the slow cooker.

4. Cover the slow cooker and cook on LOW for about 4 hours. The potatoes should be tender and the chicken should be cooked through.

5. Remove the chicken breasts and shred them with 2 forks or cut them into bite-size pieces. Add the chicken back into the slow cooker.

6. Stir the cream cheese into the slow cooker. Let it melt and stir again until totally melted. Dice the red bell pepper and stir it into the slow cooker. Salt and pepper the soup to taste. Add in fresh lime juice to taste (I added in a couple of tablespoons).

7. Scoop the chowder into serving bowls and enjoy. (I added a few bacon bits to the top of my soup)

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Chicken Nacho Soup

Makes 4-6 servings

Ideal slow cooker size: 4-5 quart

Cooking time: 4-6 hours on LOW or 2-3 hours on HIGH

5 boneless, skinless chicken thighs (I use frozen)*

1 cup chicken broth

1/2 cup salsa

1 (14.5 oz) can diced tomatoes

1 tsp lime juice

2 minced garlic cloves

1 1/2 cups nacho cheese sauce

1 tsp cumin

1 (4 oz) can diced green chiles

1 (14 oz) can black or pinto beans, rinsed and drained

1/2 cup pickled banana peppers or pickled jalapeno peppers (if you like it spicy)
Optional Toppings: fresh cilantro, tortilla chips, grated cheese, sour cream, lime wedges, avocados, jalapeno peppers, sliced olives

1.  Add chicken, broth, salsa, tomatoes, lime juice, garlic, nacho cheese, cumin, green chiles, black beans, and peppers in slow cooker. Give it a little stir.

2.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

3.  Remove the chicken and cut it into bite size pieces or shred it on a cutting board.  Add the chicken back into the slow cooker.

4. Stir and then serve with desired toppings.

*I feel like to you could definitely brown a pound of ground beef or even ground turkey and use it in place of chicken. 

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Chicken Enchilada Soup

Makes 6 servings
Ideal slow cooker size:  5 quart
Cooking time:  6 hours

1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chiles
1 (10 oz) can enchilada sauce (mild, medium or hot...whatever you like)
1 (14.5 oz) can petite diced tomatoes
1 tsp cumin
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
Salt and pepper
Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips

1.  Add broth, beans, corn, chiles, enchilada sauce, tomatoes, cumin, and chicken to the slow cooker.  Give a quick stir.
2.  Cover and cook on LOW for about 6 hours, or until chicken is cooked and tender.
3.  Remove the chicken and shred.  Stir refried beans into the hot soup until creamy.  Add chicken back into the slow cooker.
4.  Salt and pepper to taste.
5.  Ladle into servings bowls and top with individual toppings.

Recipe Credit: 365 Days of Slow Cooking

Olive Garden Bread Sticks

Ingredients
1 1/2 cups warm water (between 110 - 120 degrees F)
1 package active dry yeast
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt 
1 stick unsalted butter (or 1/2 cup margarine)
2 teaspoons garlic powder
2 teaspoons salt




1.
1 1/2 cups warm water (between 110 - 120 degrees F)
1 package active dry yeast
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt 

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.

In separate bowl, combine flour and salt. 

Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. 

Knead dough for a few minutes just until dough is smooth. Do not overknead!

Grease a cookie sheet. Pull off pieces of dough and roll out into strips. 

Now, I tend to make pretty thick breadsticks so I normally end with around 10 or so, but I'm sure that if you rolled yours out more thinly you'd have at least a dozen.

Cover the dough and let sit in a warm place for 45 minutes to an hour.

Preheat your oven to 400 degrees F and once heated, pop in the bread sticks. In microwave, combine the following:

1 stick unsalted butter (or 1/2 cup margarine)
2 teaspoons garlic powder
2 teaspoons salt

After 6 or 7 minutes, brush the bread sticks with half the butter mixture. 

Then continue to bake. Honestly, I almost never leave them in there for an entire 15 minutes - normally it's closer to 12 because I like them softer and less crisp on the outside, but to each their own. Either way, immediately upon removal from the oven brush the other half of the butter on the sticks.

Allow them to cool for a minute or two, and enjoy!

Recipe Credit: Full Bellies, Happy Kids

Copycat Olive Garden Breadsticks

 Yield: 12 breadsticks

When it comes to bread baking weighing your flour will always ensure the best and most consistent results. If you like to bake consider investing in a kitchen scale if you don't already have one, it makes a big difference!

28    

 

Ingredients

For the dough:
1 cup plus 2 tablespoons warm water
1 1/2 teaspoons instant yeast
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 3/4 teaspoons salt
16 ounces (about 3 1/3 to 3 1/2 cups) bread flour

For the topping:
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder

Directions

In the bowl of a standing mixer, combine the water, yeast, sugar, and butter. Add in the salt. Attach the dough hook to the mixer and begin to gradually add the flour on low speed. Increase speed to medium and knead the dough for about 7 minutes, or until it is smooth and elastic.

Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 1/2 hours.

Divide the dough into 12 (2 ounce) portions. Roll each piece of dough into a 7-inch log. Place the dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.

Preheat the oven to 400°F. Bake for about 12 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm.

Recipe Credit: Handle the Heat