YUMMY Enchiladas!

I am the kind of person who is not good at following recipes! In fact, the majority of what I cook I do not have written down! This is one of those meals I do not have a recipe for but wanted to share because I love it! I will do my best to write it out for you! The best thing about this recipe is it is hard to mess up!!! :)

What you need:

16oz of Sour Cream (could be 14 oz. I cannot remember how much came in a tub).

2 cans of cream of mushroom or cream of chicken (I use mushroom because my husband LOVES mushrooms)

1 and ½ bags of mexican blend shredded cheese

½ onion (or if you are like me and hate to chop onion you can used onion flakes. I think I use about 1/4^th a cup, maybe a bit less).

13oz green chili (I like to use Bueno Autumn Roast)

One pack of corn or flour tortillas

 

 ~5 chicken breasts

What to do:

Preset oven to 350*

Boil Chicken till done. Let cool and shred.

Mix Chile, sour cream, cream of mushroom and diced onion together (creamy mix)

In a large casserole dish spread a thin layer of creamy mix (this helps it not to stick on the bottom)

Layer ingredients:

Tortillas

Creamy Mix

Chicken

Cheese

End with a layer of creamy mix and a hefty layer of cheese

Cover and place in oven for 30 min. After 30 min uncover and leave in for another 15min.

Enjoy!

Just Because Chocolate Chip Cookies

I have no idea where I found this recipe. But it is yummy!  

 Step 1. Find yourself a little helper.

Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cups white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I like to use milk chocolate)

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda & salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar & white sugar until well blended. Beat in the vanilla, egg, & egg yolk until light & creamy.

 Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Enjoy

Cookoff-Winning Veggie Chili

Earlier this week I posted the following recipe from Whole Foods and tonight I had the opportunity to give it a try! Yum! The only problem I had with this recipe I that I have a hard time following recipes. Not because they are hard to follow but because I have more fun making them my own. I loved how it turned out but I did make a lot of changes. I will note my changes in orange below.

Cookoff-Winning Veggie Chili (Mine was more veggie with a little meat)

 (Will post a photo ASAP)

Serves 4 to 6

This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream and avocado slices, if desired. Veggie chilies cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth.

Ingredients

3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn) (I did not include any corn because I cannot eat it right now. But I think is would be yummy in it)

3 tablespoons extra virgin olive oil, divided (I did not measure this out)
1 medium eggplant, peeled and diced (about 3 cups) (I used about 2 cups)
4 garlic cloves, finely chopped (I used my garlic press for this)1 medium white onion, peeled and chopped (Used only 1/2 Onion) 1/2 jalapeño pepper, minced, more or less to taste (Next time I will use 1 whole jalapeño) 1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon smoked or regular paprika (I did not use this because I forgot to buy some! Oops)1/2 teaspoon chili powder (I used much more chili powder!!! Use to taste)Sea salt and black pepper
2 (15-ounce) cans no-salt-added black beans, rinsed and drained (Used 3 cans of a bean trio)1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices (2 cans)1 cup gluten-free vegetable broth (chicken broth)1 tablespoon fresh lime juice (completely forgot to put this in!) 2 tablespoons dairy-free semi-sweet chocolate chips (two small handfuls)

I also added

3 small yellow squash

1 pint mushrooms

1 bell pepper

1/4 (?) ground Turkey

1 Can on Tomato Sauce (not sure if this was a good idea. Next time I might just add more diced tomatos)

Served with shredded pepper jack cheese on top

Method

In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.

In a large saucepan, heat remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.

In a large skillit I sauted garlic and onion in olive oil. I then added all the veggie and covered till soft. I then added all the spices to the veggie

In a separate skillet I made the turkey sausage seasoning it with a little more of the spices listed.

Once veggies were done I added in the mean, tomatoes, tomato sauce, beans and chocolate (and a lot more red chili powder to taste).

White Chocolate Popcorn

Yum! I make this every Christmas for friends and family but it can be enjoyed all year!

 

White Chocolate Popcorn

What You Need:

• 3/4ths bag of white chocolate chips
• 2 bags of lightly salted popcorn (or the equivalent)
• 1 tablespoon coconut oil (olive oil may also be used)
• Large casserole dish
• Double boiler

What You Do

1. Pop the bags of popcorn and spread evenly in casserole dish (make sure you take out all the unpopped kernels).
2. In the double boiler melt the chocolate and oil until smooth on medium low. DO NOT OVERHEAT!
3. Pour the chocolate over the popcorn and mix (I find that once the chocolate has cooled enough it is easier to do this with your hands)
4. Place in fridge to cool for about 15 min.

How to make it your own!

Once I was comfortable with making this simple recipe I started to make it my own. Before the chocolate cools sprinkle with your choice of toppings.

A Few Ideas

•  Red chili powder,
•  Peppermint hot chocolate mix and mini chocolate chips
• Cinnamon (YUM!)