Friday, November 2, 2012

Dinner and dessert

I like trying new recipes to try to keep from getting in a food rut, and I'm always really excited when I find a keeper. This one definitely is. It was labeled a "casserole" but to me it was an enchilada flavor. from bhg.

  • 2 cups shredded chicken
  • 2 cloves garlic, minced
  • 1 teaspoonchili powder
  • 2 teaspoons oil
  • 1 medium onion, halved and thinly sliced
  • 3/4cupchopped red or green sweet pepper (1 medium)
  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups purchased salsa
  • 6 inchescorn tortillas, coarsely torn
  • 1-2 cups shredded cheese

1. Preheat oven to 350 degrees F.
2. Add canola oil to skillet. Add onion and pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach, chicken, and spices.
3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, ending with cheese
4. Bake, covered, for 30 to 35 minutes or until heated through.  Let stand for 5 minutes.


I've been looking for a good sugar cookie recipe, and I'm so glad I found these! These aren't fluffy, but soft and chewy, and soo good. I tried to duplicate Subway's birthday cookies, so I threw some white chocolate chips and dried cranberries in at the end.

Amazing Chewy Sugar Cookies
2 3/4 Cup flour
1 tsp baking soda
1/2 tsp baking powder
2 sticks butter (butter! not margarine, it makes a difference!)
1 1/2 cups sugar
1 egg
1tsp vanilla
3 tblspns. buttermilk*
(*3 tbs. milk+1 tsp vinegar, mix, let sit 5 minutes)
Bake at 350 until bottoms are set, about 7-8 minutes. >>They get hard fast, so take them out before they turn golden, the darker ones below were too crunchy<<


No comments:

Post a Comment

Site Design by Designer Blogs