Easiest Cheesy Chicken Enchiladas...

....ever!

Whenever I need a go to comfort food that's still healthy, this is the dish.

My mom has been making these for years and I continued making them once I moved out on my own.

They are great on a cold night or for unexpected company and require few ingredients and very little time.

What could possibly be better?! Ok maybe bacon....or a cupcake....or a Chanel bag....but besides that,yup they're delicious :)

Easiest Cheesy Chicken Enchiladas
Makes 8


2 c. cubed chicken (either 2 chicken breasts or 2 12.5 oz cans)
1 package of fat free cream cheese
3/4 c. salsa (any variety)
1 1/2 c. grated Cheddar cheese (I use low fat)
1/4 c. milk (I use fat free)
8 whole wheat tortillas

In a medium saucepan combine the chicken, cream cheese and salsa and cook over low heat, stirring until combined.

Place about 1/3 cup of the mixture in each shell, roll up and then place in a greased 9"x13" pan.

In a smaller saucepan combine the milk and cheese and cook over low heat, mixing until melted.

Pour the sauce over the enchiladas and bake at 350 degrees for 20 minutes or until golden brown and bubbling.

Pumpkin Bacon Asparagus Lasagna

It's been a while since I've posted a recipe with bacon.

This needs to be fixed immediately.

Heaven forbid you, or even me for that matter, forget my strong affection with those yummy crunchy buttery crispy strips.

I'm drooling just talking about it.

Soooo does anyone have some bacon I go inhale right now??

Pumpkin Bacon Asparagus Lasagna

1/2 a box of lasagna noodles (9 noodles)

2 c. of asparagus,chopped

1/3 package of turkey bacon,chopped

1/2 an onion, chopped

1 c. pumpkin puree

3 c. ricotta cheese

1 egg

3/4 c. Parmesan cheese, grated

2 c. mozzarella grated

1 tbsp. Italian seasoning

1 tbsp. basil

Salt and Pepper

Olive oil

Cook noodles in boiling water until al dente. Drain and set aside.

Meanwhile, in a medium sized skillet saute bacon and onions together over medium heat, until crisped and cooked through (you can add a splash of oil if you need to). Once those are cooked, remove from the pan and set aside. In the same pan put about 1 teaspoon of olive oil and then saute the asparagus for a just a few minutes (you want them to be tender but still crunchy). 

In a small mixing bowl, mix together the pumpkin and 1 cup of the ricotta. Set aside. In another bowl, mix together remaining ricotta, 1/4 cup of Parmesan, 1/2 cup of mozzarella, the egg and the seasonings (To ensure I get the right amount of flavor, I like to mix everything except the egg together, then taste it to make sure the seasonings are how I like them to be, before mixing in the egg). 

Begin layering your ingredients in a greased 13" x 9" pan. First put a very small amount of the pumpkin mixture, then 3 noodles, ricotta mixture, pumpkin mixture, bacon, asparagus and mozzarella. Repeat and then finish the top off with the remaining 1/2 cup of Parmesan.

Bake at 350 degrees for 20-30 minutes, or just until cheese starts to brown and bubble. Serve warm with a salad and garlic bread.

Cauliflower and Caramelized Onion Tart

Remember, a few weeks back when I went to the winery tasting?

Well, the first dish we tried was this amazing Cauliflower Tart.

It was so good, I contemplated several things:

A) I wonder how many times I could come back through the line without them noticing?

B) Why don't I carry a wig around? (They definitely wouldn't recognize me then! On another note this could come in handy if you get a stalker....food for thought....)

C) (The most likely option) How can I get Dave to distract the server so I can sneak around the table and pile my plate with servings of this?

Reluctantly, I gave up and decided instead to find the recipe.

Bonus to making your own: no wigs or sketchy tactics needed to get a second piece :)

Cauliflower and Caramelized Onion Tart

Slightly adapted from Applewood Winery

1 small head of cauliflower (about 1 pound), cut into pieces

3 1/2 tbsp. olive oil

1 large onion, thinly sliced

1/3 c. of a blush or Sauvignon Blanc wine

1 pie crust (I used homemade but store bought can also be used)

1 tbsp. Dijon mustard

2 eggs

1 c. ricotta cheese (or mascarpone)

1/2 c. heavy cream

1/4 tsp. ground pepper

Salt to taste

Pinch of nutmeg

1 c. grated sharp cheddar cheese (or Swiss or Gruyere)

3/4 c. grated Parmesan

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or foil and lay out the cauliflower. Sprinkle with 2 tbsp of olive oil, some salt and pepper and toss around a bit with some tongs. Roast for about 20 minutes, flipping over as necessary until the cauliflower is browned and tender (if you can easily stick a fork or knife in it,it's done).

Press pie crust in a 9 inch pie pan. Cover the crust with foil and place in pie weights (or some rocks...yes they work!) Bake crust at 350 degrees for about 15-20 minutes then remove the foil and bake another 5 minutes or until golden. Allow to cool.

In a skillet, heat remaining olive oil. Saute onion, until golden brown. Occasionally deglaze the pan with some of the wine. In a separate bowl, whisk together eggs, ricotta,cream, cheddar and seasonings.

Brush the bottom of the pie crust with the mustard. Spread on the onions, then layer on the cauliflower. Pour egg mixture on top, then sprinkle with Parmesan. Bake until golden and center is set, about 40 minutes (check with a toothpick...when it comes out clean, it is set). Allow to cool for about 15 minutes before serving. 

*Note that this does make a great breakfast the next day!*

*Another note,the crust, cauliflower and onion steps can each be done ahead, then covered separately and refrigerated the day before you make this*


*And one final note the recipe on the link for the Dulce De Lech cheesecake bars....the wig would have come in handy for trying to sneak some more of these, they were that good!!! I made them for thanksgiving and they came out just as well. Definitely a must try dessert recipe!*

Man Meals-Part 2

I have never met a man that doesn't like pizza.

 If I did I would seriously question their manhood.

I HAVE met many men that don't know how to make pizza though.

And I am about to change that.

Making your own pizza is so simple and so much more impressive than just picking up the phone and dialing a number. (This is how you get a lady fellas!!)

Don't even worry that you won't be able to make this dough. If you can stir and turn on an oven you are all set to whip this up.

Easiest Pizza Dough...EVER!

2 tsp. yeast (I use just use one packet)

2 tbsp. sugar

1 c. water

2 tbsp. oil

1/2 tsp. of salt

2 1/2 c. flour

Mix water, yeast and sugar. The add oil, salt and flour. Pat into your pizza pan, making it as thin or as thick as you would like. Add your toppings. Then bake at 425 degrees for about 20 minutes or until the edges are golden.

*Topping Options*

-Meats:Ham,salami,pepperoni,prosciutto,caper cola,sausage,bacon

-BBQ: BBQ sauce, caramelized onions,chicken, bacon, cheddar cheese

-Pesto,sun dried tomatoes,goat cheese,artichoke hearts,olives

-Pizza loaf: After your dough is rolled out and toppings are on, roll up,place in a bread pan and bake for 40 minutes

-Buffalo chicken: ranch or blue cheese dressing mixed with cream cheese, chicken mixed with buffalo sauce, caramelized onions, olives, bacon

-Greek: Olives, sun dried tomatoes, red peppers, onions,mushrooms, chicken, oregano,feta

-Reuben: Russian dressing in place of sauce, corned beef, chopped pickles,sauerkraut,Swiss cheese

-Prosciutto,fig,goat cheese, caramelized onions,pesto

 

-Pizza monkey bread: Make small balls of pizza, stuff each with a piece of pepperoni and a cube of cheese,layer in a dish and bake for about 10 minutes longer.

Don't forget about dessert! Easy, easier (the ice-cream) and easiest!

Man Meals-Part 1

These recipes are so simple...even a man can do it :)

I know it's hard to believe,but trust me on this one guys. If you can turn on the stove, you are golden.

For the first 'Man Meals' I chose things that are classics and that absolutely everyone will love (or at least everyone better!).

These recipes are ones I turn to whenever I am in need of a quick meal. Nothing can beat the ease, the taste or the basic list of ingredients.

Chicken Nuggets and Mac n' Cheese remind me of being a kid, but somehow no matter how old I get these  dishes don't get old.

Chicken Nuggets
From my Mom


1/2 c. bread crumbs (I prefer the Italian seasoned ones)
1 tbsp. Parmesan
1 tbsp. parsley or thyme, chopped (Ok to use dried)
Salt and pepper
4 tbsp. butter, melted
4 chicken breasts, cut into cubes

Combine first four ingredients. Take the chicken cubes and dip them first in the butter then the bread crumb mixture. Lay the cubes on a foil lined baking sheet. Bake at 400 degrees for about 15 minutes, or until chicken is cooked through.

Mac 'n Cheese
From Macaroni and Cheesecake

2 c. pasta
2 c. milk (I use fat free)
1 c. shredded cheddar cheese
1 tsp. salt
1 tsp. Dijon mustard (I prefer it w/o)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese, salt (and mustard if you're using it) and stir to melt the cheese and combine. If not creamy enough, add milk a little at a time, and gently stir.

*This recipe can easily be doubled*

Creamy Pumpkin Pasta

Do you ever get that mid-week slump? You know that one where you don't want to cook, you don't want to workout, you don't want to work...actually you basically don't want to do anything?? Oh you mean that's only me??! 

Well since I'm the only one in this lazy slump bubble maybe I just won't share this lazy recipe with you.

Or maybe I will, because I know deep down inside we're all a little lazy, especially when it's cold out.

 There is not a more perfect, delicious, or easy cold autumn/winter dish to be found....anywhere....ever...end of story!

Creamy Pumpkin Pasta

Makes enough for 4 servings

1/2 of a medium onion, finely chopped

2 cloves of garlic, minced

1 1/2 c. of pumpkin puree or pumpkin pie filling (for a bit sweeter sauce)

1/2 c. heavy cream

1/2 c. Parmesan cheese, grated

1 tbsp. dried rosemary or sage

Dash of salt, pepper,nutmeg and cinnamon

1 tbsp. Olive oil

1/2 a box of pasta

In a medium saucepan, saute the onions and garlic in the olive oil until brown and golden. Stir in the pumpkin, then the cream, half of the cheese and the herbs. Cook until heated through and serve with pasta, topped with the remaining Parmesan cheese. 

I made balsamic roasted veggies to go along with our pasta (toss a mix of veggies with a sprinkle of olive oil, balsamic and garlic salt and broil at 375 degrees for about 30 minutes....this is a great way to change up your veggies and you can use whatever you have on hand).

Notes

*This is also great tossed with some browned turkey sausage*

*To make the sauce thinner without adding more cream, stir in a 1/2 c. of chicken broth*

*You can make this dish lighter by replacing half of the cream with skim milk*

Fall Picnic: Layered, Part 2

Leftovers and I have a love/hate relationship. I love having food to eat that has already been cooked, but I also hate it because I don't get to cook something new.

I pulled a fast one of these leftovers though.

I had made chili and cornbread earlier in the week and was planning on just making some pasta to serve with the leftovers....and then it hit me.

  Mac 'n Cheese + Chili + Cornbread + layers? Duh!

Now that's what I call a Fall picnic!

Layered Mac 'n Cheese & Chili Bowls
Per Bowl


1 c. chili
1 c. mac n' cheese
1/2 a cornbread muffin

Start with 1/2 c. of chili, then 1/2 c. of mac. Repeat, then top with cornbread crumbles.

*I assembled these early in to-go containers. Right before we left, I microwaved them for 2 minutes and put them in a heat warmer bag...they were the perfect temperature when we ate them about 20 minutes later*

Fall Picnic: Layered, Part 1

Picnics are not just for summer.

I actually prefer picnics in the Fall...the leaves are pretty, the breeze is blowing, and you don't have to worry about things like mosquitoes biting you while you bite into your food, or adding your own personal  flavor to your dishes because you're sweating into your food due to the 90 degree heat. 

As delicious as mosquitoes and sweat sound, not quite everyone is into those flavors.

Something that everyone IS into??

A layered salad, filled with pretty colors, some crunch, and topped with a touch of creaminess.

This salad is refreshing but also works well in Fall with the warm cornbread croutons and roasted tomatoes. It travels well, keeps well and is a favorite among all (well, except for the mosquitoes).

Picnic Layered Salad
1 c. celery, chopped (about 6 stalks)
1/4 c. peas
1/2 onion, chopped
3 plum tomatoes, roasted*
2 corn muffins, made into croutons **
1/4 c. goat cheese


1/3 c. balsamic vinegar
1/3 c. olive oil
1 tsp. Dijon Mustard
Salt and Pepper, to taste

In a medium glass bowl, layer the ingredients in the following order:
   1-Celery and Peas
   2-Onions
   3-Tomatoes
   4-Cornbread croutons
   5-Goat cheese

Mix together the oil, vinegar, mustard and salt and pepper. Pour the dressing over the salad. (You can also use an Italian dressing, or use Apple Cider vinegar or Red Wine Vinegar in place of the Balsamic).

* To make the roasted tomatoes: Thinly slice the tomatoes. Lay them out on a non-stick foil lined baking sheet. Sprinkle the tomatoes with olive oil, salt and pepper. Bake at 250 degrees for 20 minutes, then increase the heat to 350 degrees and continue roasting for about 25 minutes, or until the tomatoes get crinkly.

** To make the croutons: Cube 2 corn muffins. Lay out on a non-stick foil lined pan. Sprinkle with olive oil and salt and pepper. Bake for about 20 minutes or until the edges start to brown. ( I used a bigger sheet for the tomatoes, and when I raised the heat to 350, I just threw the cornbread cubes onto one end of the baking sheet and roasted the cubes and tomatoes at the same time....cuts down on dishes AND time!)

Easy and Elegant

   Sometimes I get these mega bursts of energy that fills my head with crazy ideas...

you know the ones where you decide you are going to run a massive company, run for president, run the world,

or just run the kitchen....wait, I already do that.

Anyways, sometimes during these mega burst of energy (what I like to call drinking 5 cups of coffee) I also decide things like "I want to make a 10 course meal"....at 5 PM.

This was one of those days.

Luckily, I came to my senses and only made 3 courses.

And lucky for you I decided to be nice and share.

Because it looks so pretty and tastes so yummy and it only took 40 minutes to make, it would be plain wrong to keep this to myself.

Brie Stuffed Chicken

4 chicken breasts, pounded out

4 slices of Brie cheese

2 tsps. of Dijon mustard

Spinach

Olive Oil

Salt and Pepper

1/2 c. sliced onions

On a foil lined baking sheet lay out chicken breasts. Spread each breast with 1/2 tsp. of mustard. Layer on a handful of spinach and then top with a piece of cheese on one end of the chicken. Fold over the other side of the chicken and hold down by inserting a toothpick. Sprinkle the top with olive oil, salt and pepper. Bake at 350 degrees for 20-30 minutes, or until meat is no longer pink on the inside. While the chicken is baking, saute the onions in olive oil with a little salt and pepper. Serve the chicken with the onions placed on top.

*The great thing with this recipe is that it can easily be adjusted for as few or as many people as you would like*

Baked Tomato Gratin

5 plum tomatoes

2 tbsp. dried basil

1/4 c. grated Parmesan cheese

1/4 c. bread crumbs

Salt and Pepper

Olive oil spray

Slice the tomatoes. Spray the bottom of a 9" pie pan or square baking dish and layer the tomatoes. Sprinkle with the breadcrumbs first, next the Parmesan cheese, then finally the basil and salt and pepper. Bake at 400 degrees about 20 minutes, or until tomatoes start to start crinkle and the cheese is melted.

**To go along with these dishes I made Baked Rice Pilaf. It was so delicious and so easy! This really is the perfect easy entertaining meal, as everything can be prepped ahead and then all baked around the same time.**