Green Chili Chicken Enchilada Casserole

Found this recipe in an old Family Fun Magazine. Make sure when buying the tomatillos that you look for firm and bright colored ones. This was my first time cooking them. Even though the picture on this aint great the dish was awesome.

Ingredients:

        * FOR THE SAUCE:
        2 pounds tomatillos
        1 tablespoon vegetable oil
        1 cup chopped white onion
        1/3 cup chopped cilantro, lightly packed
        1 (4-ounce) can diced green chilies, drained
        1 teaspoon ground cumin
        1 1/2 teaspoons sugar
        1/2 teaspoon salt
        1 1/4 cups chicken broth
        1/2 cup whipping cream
        * FOR THE ENCHILADAS:
        12  corn tortillas or flour tortillas, we used the uncooked type from costco*.
        2 tablespoons vegetable oil
        3 cups shredded cooked chicken
        1 1/2 cups grated Cheddar
        1 1/2 cups grated Monterey Jack
        1/2 cup finely chopped onion

Directions:

To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
      Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
      Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
       Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
       To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. *Heat them in a 375ºF oven just until they're soft and pliable, about 3 minutes.
      In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
      Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
       Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

*Note. If using the uncooked tortillas, warm them up on the stove top making sure not to over cook them.

Pound Cake

Ingredients:

1 1/2 cups butter softened (real butter, not margarine)

3 cups sugar

5 eggs

3 cups all-purpose flour, plus more for pan

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1 cup milk

2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. With a mixer, cream butter and sugar till smooth. Add eggs, 1 at a time, beating after each one. Stir dry ingredients together in a bowl and add to mixer alternately with milk. Mix in vanilla. Do not over mix. Pour into a greased and floured tube pan and cover loosely with a sheet of tin foil. Bake for 1 to 1 1/2 hours, removing the foil half way through cooking time Cake is done when toothpick inserted in the center of the cake comes out clean. (Note: Add about ten frozen strawberries and 1/2 cup sugar to a sauce pan and bring to a boil. Drizzle over pound cake before serving.)

Double Peanut Butter Paisley Brownies

This is a Hershey's Kitchen recipe. Its a great alternative to plain chocolate brownies, especially peanut butter fans.

Ingredients:

1/2 cup (1 stick) butter or margarine, softened
1/4 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-2/3 cups (10-oz. pkg.) peanut butter chips
1/2 cup Hershey's Syrup

Directions:  

Heat oven to 350°F. Grease 13x9x2-inch baking pan.  Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.

Turkey Burgers

Ingredients:

3 pounds ground Turkey

1 cup panko bread crumbs


1 small onion finely chopped

1/4 cup chopped parsley


2 teaspoon smoked paprika

2 garlic cloves minced

salt and pepper to taste


Directions:
In large bowl mix all ingredients, shape into 6 patties. Fry them or grill them until cooked through. easy peasy!

Pear & Plum Cobbler

Keep in mind when you make this that if your fruit is more sour then sweet you may need to add more sugar to the mix. If its real juicy then add more cornstarch. You can also add more milk to the batter to lighten the top. Serve with whipped cream or Vanilla ice cream.

Ingredients For Filling:

5 Pears peeled cored and sliced

3 Plums cored and sliced

3/4 cup Sugar

3 tbs Cornstarch

1 tsp Cinnamon

1/2 tsp salt

Ingredients for Dough:

1 cup flour

1 1/2 tsp Baking Powder

2 tbs Sugar

1/4 tsp salt

1/4 cup butter

1/4 cup milk + 1-2 tbs

1 large egg

Directions:

Mix all filling ingredients and set aside.

In large bowl sift flour, baking powder, sugar, and salt. Cut in butter. In measuring cup mix milk and egg then add to flour mixture add more milk if needed.

 Pour filling into cake pan then spoon over dough. Bake at 350 for 45 to 50 min.

Pita Bread

For a 1 1/2 pound batch.

Ingredients:

1 1/8 cup water

3 cups all-purpose flour

1 tsp salt

1 tbs oil

1 1/2 tsp sugar

1 1/2 tsp active dry yeast

Directions:

Add all ingredients to the bread pan and select the dough setting for your machine.

When dough is done turn it out to a lightly floured counter top. Roll out to a 12 inch rope then divide into 8 pieces. Roll each out into a smooth ball. With a rolling pin, roll each ball into a 7 inch circle. Set aside on a lightly floured counter top and keep in covered with a towel. Let them rise for about 30 minutes.

Place rack to the middle of oven. Preheat to 500. Place 3 pitas on a wire cake rack then place directly on oven rack. Bake for 4 to 5 minutes until puffed and tops are beginning to brown. Remove from oven and cover with a damp kitchen towel until soft. Store in a zip-lock bag in the fridge.