CREAM CHEESE ENCHILADAS RECIPE

 

Ingredients:

1 (8 oz) package cream cheese, softened

3 cups shredded cooked chicken

2 cups shredded Mexican cheese

3 tablespoons unsalted butter

2 cups chicken broth

1 (4 oz) can diced green chiles

8 (6-inch) corn tortillas

3 tablespoons all-purpose flour

1 tablespoon lime juice

Optional: 1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish

Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.

In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste.

Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.

In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.

Pour the green chile sauce over enchiladas and top with the remaining cheese.

Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.

PATTY MELTS WITH SECRET SAUCE

 

Ingredients:

FOR THE PATTY MELTS:

• 1 pound ground beef
• Salt and pepper to taste
• 8 slices of rye or sourdough bread
• 8 slices of Swiss or cheddar cheese
• 1 large onion, thinly sliced
• Butter or oil for cooking

FOR THE SECRET SAUCE:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

1. PREPARE THE SECRET SAUCE:

• In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, garlic powder, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. Set aside.

2. COOK THE ONIONS:

• Heat a skillet over medium heat and add a knob of butter or a drizzle of oil. Add the thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Remove from heat and set aside.

3. MAKE THE BEEF PATTIES:

• Divide the ground beef into 4 equal portions and shape each portion into a patty. Season both sides of the patties with salt and pepper.

4. COOK THE BEEF PATTIES:

• Heat a skillet or grill pan over medium-high heat. Add the beef patties and cook for 3-4 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheese on top of each patty and let it melt.

5. ASSEMBLE THE PATTY MELTS:

• To assemble the sandwiches, spread a generous amount of the secret sauce on one side of each slice of bread. Place a slice of cheese on the other side of each bread slice.
• Top 4 slices of bread with a cooked beef patty and a spoonful of caramelized onions. Place the remaining bread slices on top, cheese side down, to form sandwiches.

6. COOK THE PATTY MELTS:

• Heat a skillet or grill pan over medium heat. Add a knob of butter or a drizzle of oil to the skillet. Place the assembled sandwiches in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted.

7. SERVE THE PATTY MELTS:

• Once cooked, remove the patty melts from the skillet and let them cool for a minute or two. Cut each sandwich in half diagonally and serve immediately with extra secret sauce on the side for dipping, if desired.

 

Chicken Pot Pie Strombol

It looks like there might be a slight confusion in your query. "Chicken Pot Pie Strombol" seems to combine elements of two different dishes: Chicken Pot Pie and Stromboli.

Chicken Pot Pie: A traditional American savory pie made with a flaky pastry crust and filled with a mixture of chicken, vegetables (such as carrots, peas, and potatoes), and a creamy sauce. It's a comforting and hearty dish.

Stromboli: An Italian-American dish that resembles a rolled pizza or calzone. It typically consists of pizza dough rolled out and filled with various ingredients, such as cheese, deli meats, vegetables, and sauce. The dough is then folded over and sealed before baking.

If you'd like, I can provide you with a recipe for either Chicken Pot Pie or Stromboli. Please let me know which one you're interested in, or if you'd like to know more about both!

Ingredients:

• 2 Tbsp unsalted butter
• 1/2 yellow onion diced
• 1 celery stalk diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic minced
• 2 Tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 Tbsp heavy cream or milk
• 1 cup peas and carrot mix still frozen
• 1 cup rotisserie chicken cooled and shredded
• 1/2 cup cheddar cheese (or jack or mozzarella), shredded
• salt and pepper to taste
• 1 sheet puff pastry defrosted
• 1 egg well beaten

Instructions :

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a large skillet over medium heat and melt the butter. Add the onion, celery salt and pepper and cook for about 4 minutes until the veggies begin to soften. Add garlic and cook an additional 30 seconds.
2. Sprinkle flour over the veggies and stir to dissolve the flour. Allow the mixture to cook for about 30 seconds before adding the chicken broth. Stir to dissolve the flour in the chicken broth and bring the mixture to a bubble. Cook the filling on medium heat for about 3 minutes stirring constantly until nicely thickened. Remove from heat and stir in cream or milk. Add the frozen vegetables and stir to incorporate. Once the veggies have been mixed in, fold in the chicken and taste for seasoning. At this point, the filling mixture should be at least room temperature if not slightly cool. If the mixture is still even slightly warm, place it in the refrigerator to cool while you roll out the pastry. It is imperative that the filling be cool before filling the pastry!
3. On a lightly-floured surface, roll the puff pastry into a rectangle about 14″ wide by 10″ deep. With the wide end toward you, spread the filling evenly over the dough, leaving a 1″ border along the sides and a 2″ border on top and bottom. Sprinkle the filling with shredded cheese, brush the edges with egg wash and roll the dough into a cylinder. Transfer the roll to the prepared baking dish with the seam on the bottom. Press the sides of the roll together and tuck them under the cylinder. Brush the exterior with the remaining egg wash and bake for 30–35 minutes until deep golden brown all the way around. Allow the stromboli to cool for 10 minutes before slicing.

ENJOY!!

 

COWBOY CASSEROLE

I love making casseroles with tater tots. And if it were for my kids, they’ll make me prepare these casseroles everyday! Check out this lovely cowboy casserole.

You’ll Need :

• 1 ½ pounds of ground beef.
• 1 chopped medium onion.
• 3 chopped cloves of garlic.
• 1 can (15.25 oz) of drained whole kernel corn.
• 1 can of condensed cream of mushroom soup.
• 2 cups of shredded cheddar cheese.
• ½ cup of milk.
• 4 tbsps of sour cream.
• 1 (30 oz) bag of frozen tater tots.

How to :

1. Preheat the oven to 350° and grease a 9×13 inch baking dish.
2. Cook the onion in a large skillet and mix in the chopped garlic and cook for 1 minute.
3. Stir in the beef and cook over medium heat until browned. Drain off the fat and transfer to a large bowl.
4. Mix together the soup, milk and sour cream in a small bowl until well combined then pour over the hamburger mixture and mix. Mix in the corn and 1 cup of cheddar cheese.
5. Layer half of the crispy crowns on the bottom of the dish and spread all the hamburger mixture on top. Add a second layer of the tater tots and top with the remaining cheese.
6. Bake for 25 to 30 minutes and Voila!
7. Easy, peasy and cheesy! The tater tots go perfectly with the ground beef and sour cream. You should give this a try, you won’t regret it.

Yield: 6 servings, Serving Size: 1/6th

 

Pancake Recipe

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Pancake recipe , you’ll feel like you’ve died and gone to heaven.

These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they’re ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best part of all, you only need 8 basic ingredients!

Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn’t very difficult. Today I’m walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.

I began making these a few years ago, have eaten my fair share at cafes, restaurants, and catered events, and have learned A LOT along the way. My recipe hasn’t changed, but my method has improved. Consider this your Ultimate Guide to Crepes!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

• 1 cup all-purpose flour
• 2 eggs
• ½ cup of milk
• ½ cup of water
• ¼ tsp salt
• 2 tablespoons butter, melted

Methods :

1. In a large bowl, mix the flour and eggs. Gradually add the milk and water, stirring to consolidate. Adding salt and spread; beat to smooth.
2. Heat a lightly oiled iron or skillet over medium-high heat. Pour or scoop the player over the frying pan, using about 1/4 cup for each pancake. Tilt the dish in a circular motion so that the batter covers the surface evenly.
3. Cook the crepe for about 2 minutes, until the base is lightly golden. Release with a spatula, flip and cook the opposite side. Serve hot.

Enjoy

 

Keto Fried Fish

This Keto Fried Fish is seriously delicious! Eat it as is, or serve it on your favorite low carb bun with some tartar sauce for a delicious fish sandwich! You won’t believe that it’s low carb, gluten free and paleo friendly!

• PREP TIME : 10 MIN
• COOK TIME : 15 MIN
• SERVINGS : 4 

INGREDIENTS  

• 1 lb White Fish cod, tilapia, or pollock work great!
• ¾ cup Almond Flour
• Salt and pepper
• 2-3 teaspoon Tony Chachere’s Creole Seasoning For gluten free or paleo – you can substitute with paprika – or the seasoning blend of your choice
• 2 eggs beaten
• Oil for frying (you will need enough for about ½ inch in the bottom of your skillet) I used about ½ cup of beef tallow

INSTRUCTIONS 

1. Heat the oil over medium high heat a heavy skillet. If you have an electric skillet, set it to 375 degrees F
2. Set up the well beaten eggs in a rectangular dish. Then combine the almond meal, and Tony’s (or other seasoning) and place on a plate or shallow dish for dipping the fish. 
3. Using paper towels, pat the fish very dry, then season both sides with salt and pepper dip in the egg, then coat both sides in the almond flour mixture – shaking to remove the excess.
4. Place the fish into the hot oil in the skillet. Allow to cook for about 2-4 minutes per side, depending upon the thickness of your fish. 
5. Remove to a platter, allow to cool slightly before serving.

ENJOY!!

 

ONE PAN SHRIMP FETTUCCINE ALFREDO

This shrimp fettuccine Alfredo is another amazing one-pan dinner with fettuccine noodles and shrimp tossed and coated in a creamy homemade Alfredo sauce. This is an easy and quick weeknight meal that you can make in under thirty minutes! This a simple and versatile recipe that you should never miss! Serve this delicious Fettuccine Alfredo with a simple side salad for a simple dinner that your family will love!

Tip:

Before reheating, add a splash of milk or heavy cream to the sauce to prevent it from separating.

Prep Time: 30 mins | Servings: 4

INGREDIENTS

• 16 oz. large shrimp, peeled, deveined, and tails removed
• 3 tbsp of unsalted butter, divided
• 8 oz. fettuccine noodles, dry
• 2 cloves garlic, minced
• 1 c. milk
• 1 c. Parmesan cheese, grated
• ½ c. heavy cream
• Pinch nutmeg
• ¼ tsp pepper
• Parsley to garnish
• 2 c. chicken broth

INSTRUCTIONS

1. In a pan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the shrimp and cook for about 1 to 2 minutes per side. In a bowl, transfer the shrimp. Tent and allow the shrimp to cool.
2. Into the hot pan, add the rest of the butter along with the garlic. Cook for about 30 seconds. Then, pour in the chicken broth and milk. Add the fettuccine noodles and toss to coat.
3. Put the lid on once the liquid boils and adjust the heat to low. Let everything simmer for about 11 minutes, stirring once to separate the noodles.
4. Next, add the heavy cream along with the Parmesan cheese, pepper, and nutmeg. Stir well until the cheese has melted. Then, return the shrimp to the pan and toss well until combined.
5. Take the pan off the heat and let the dish set for about 5 minutes until the sauce has thickened.
6. Serve the shrimp fettuccine, Alfredo, right away garnished with some parsley. 

Enjoy!!