CHEESY CHICKEN AND SWEET POTATO ENCHILADAS
This comes from Kraft Recipes, and begins, “Get cheesy with Cheesy Chicken and Sweet Potato Enchiladas! For hotter sweet potato enchiladas, add a minced fresh jalapeño pepper to the chicken mixture.” Prep Time: 30 min; Total Time: 50 min; Servings: 6.
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Ingredients
1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cans (10 oz. each) mild green enchilada sauce
2 cups shredded cooked chicken breasts
1 cup rinsed canned black beans
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/4 cup chopped fresh cilantro, divided
12 corn tortillas (6 inch), warmed
Directions
Heat oven to 350°F.
Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.
Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
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Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
LEMON CHICKEN TARRAGON
This recipe is from Family Time, and begins, “A restaurant-style dish in just 30 minutes? You bet...this tasty skillet dish is simply amazing!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
Vegetable Oil or 1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
2 cups water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 tablespoons Lemon juice
1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, crushed
1/8 teaspoon ground black pepper
2 cups uncooked instant white rice
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.
Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
SOUTHWEST WHITE CHICKEN CHILI
This recipe is from Family Time, and begins, “Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.”
Serves: 6 servings (about 1 1/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
2 tablespoons Shredded Cheddar cheese
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
BUFFALO CHICKEN ENCHILADAS
This tasty recipe is from the Food Network Kitchen, and begins, “Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.”
Total Time: 30 minutes; Active Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, melted, plus more for greasing the pan
4 cups shredded rotisserie chicken
8 ounces cream cheese, at room temperature
2 cups shredded Cheddar
1 cup hot sauce, plus more for serving, such as Frank's
1 bunch scallions, thinly sliced, white and green parts separated
1/4 teaspoon ground cumin
16 corn tortillas
2 tablespoons crumbled blue cheese
2 tablespoons blue cheese dressing
Directions
Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
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