Sunday, November 16, 2008

Chicken Enchiladas

This is one of my mother-in-law's delicious recipes. It is an easy dish to prepare and it is guaranteed to please the crowd!! I like to accompany these cheesy enchiladas with a side of Mexican rice or creamy potatoes. Enjoy!

Servings: 4


2 Large Chicken Breasts (Diced and Cooked)
2 Medium Onions
1 Can of Nacho Cheese Soup
1/2 Cup of Milk
1 Can of Green Chiles
1/2 Cup of Salsa
8 Large Flour Tortillas
2 Cups of Shredded Cheese
Optional: Sour Cream and cooked rice


1. Preheat Oven to 375 degrees.
2. Cook diced chicken with chopped onions and set aside.
3. In a medium bowl, mix nacho cheese soup and milk.
4. In a large bowl, mix cook chicken, green chiles, salsa and only two tablespoons of mixed soup (save remaining for later).
5. Spread 1/3 cup of mixed chicken on each tortilla and roll up.
6. Place tortillas in greased 9"x13" pan. Sprinkle shredded cheese.
7. Bake for 30 minutes and serve with salsa and sour cream.

Tuesday, November 11, 2008

Shrimp Creole


1 lb thawed shrimp
1/4 cup butter or margarine
2 medium onions, chopped
1 orange or green bell pepper, chopped
1 clove of garlic, finely chopped
1 can of diced tomatoes
1 teaspoon of chopped fresh parsley
1-1/4 teaspoons salt
1/4 teaspoon of ground red pepper (cayenne), or chili powder
2 dried bay leaves
1 can of diced tomatoes
1 can (10-12 oz) tomato sauce
4 cups of cooked rice


1. Detail shrimp and set aside.
2. In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, diced tomatoes and garlic in butter about 10 minutes. Stir occasionally.
3. Stir in tomato sauce and spices (parsley, pepper, etc.). Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
4. Stir in shrimp. Heat to boiling and reduce heat to medium. Cook 15-20 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve with cooked rice.

Sunday, November 9, 2008

Cranberry Almond Biscotti

This recipe from is one of a kind! I am a biscotti lover and was looking forward to this one. Absolutely delicious! This recipe makes approximately 24-30 biscotties.


Part A
2 cups all-purpose flour
1 cup of granulated sugar
1 teaspoon baking soda
1/4 teaspoon of salt
2 large eggs
2 large egg whites
1 tablespoon vanilla extract

Part B
1/2 cup of dry cranberries
1/2 cup of sliced almonds
1/4 cup chocolate chips


1. Mix well ingredients in part A. Once the dough looks consistently firm, add ingredients in part B.

2. Using a spoon form into two flat logs, 2-3" wide and about 10" long on a greased baking sheet. Bake at 325 degrees for 40 minutes.

3. Remove from the oven and let them cool on the sheet for 10 minutes.

4. Transfer to a cutting board and slice across the log in 1/2" sections. Sprinkle sugar on top (Picture 1).

5. Return to baking sheet and lower oven to 275 degrees. Toast slowly, turning once, until slightly browned (Approximately 10-15 minutes). Remove from over.

Italian Sausage Casserole

I found this recipe at The only thing I added was 4 oz. of cheddar cheese in addition to the mozzarella cheese. It is very easy and super filling. Enjoy!

4 oz. Shredded Mozzarella Cheese
4 oz. Shredded Cheddar Cheese
4 Italian Sausages
1 lb. Pasta Noodles of Your Choice
1 Large Can of Pasta Sauce
Salt, pepper, oregano, basil and garlic

1. Cook Italian sausage in oven at 400 degrees until brown.

2. Boil and prepare pasta noodles per package directions.

3. Simmer pasta sauce and season to taste.

4. Slice Italian sausage into bite size pieces. Combine sausages, tomato sauce, drained and cooked noodles, along with 4 ounces of shredded cheese in a 2 quart casserole dish. Mix together thoroughly. Add remaining cheese to top.

4. Bake for 30 minutes at 350 degrees.

Thursday, November 6, 2008

Swift Stir-Fry

4 Servings
16oz Frozen Stir-Fry Vegetables
1 Pk. of Knorr Rice Sides (your favorite flavor)
2 Boneless Chicken Breasts
1 Chopped Onion
1 Cup of Shredded Mozzarella
1 Cup of Vegetable Oil

1. Add frozen stir-fry vegetables to a large, microwavable bowl. Cover with water and microwave 5 minutes. Remove, drain and set aside.

2. Cook side rice separately in a medium saucepan with 2 cups of water and 1 tbsp. of margarine for 7-10 minutes. Remove from heat and set aside.

3. Cook 2 chopped chicken breasts with 1 chopped onion and 3 tbsps. of vegetable oil in a large frying pan for 15 minutes. Add salt and spices to taste. Recommend garlic salt, black pepper and chili powder.

4. Using same frying pan, mix in stir-fry vegetables with cooked chicken. Add 2 tbsps. of vegetable oil and cook for an additional 5 minutes to allow the flavors to mix well.

5. Finally, bring in cooked rice to frying pan and continue cooking for 2-3 minutes. If the rice looks sticky, add a tbsp. of vegetable oil.

6. Remove from heat and top with shredded mozzarella cheese or parmesan.

Tips: If you like olive oil, begin using this in step 4 and going forward.

Wednesday, November 5, 2008

Grandma's Farfalle & Broccoli

4 Servings

12oz of Farfalle Pasta
1 Broccoli (or 3 cups)
1 Cup of Shredded Mozzarella Cheese
2 Cloves of garlic
Vegetable and Olive Oil


1. Bring water to boil in a 2 quart pan

2. Add broccoli, stir occasionally. Boil 12-15 minutes, remove from heat and drain.

3. Bring water to boil in a large pan, add farfalle pasta and salt to taste. Boil 12-14 minutes or until pasta is tender. Remove from heat and drain.

4. Saute minced garlic in a large frying pan with 4 tablespoons of vegetable oil for 5 minutes. Add cooked broccoli and cook for 5 minutes.

5. Add pasta to broccoli and garlic with 2 tablespoons of olive oil and saute for 3-5 minutes.

6. Remove from heat and sprinkle shredded mozzarella cheese and parmesan.

7. Ready to serve

I dedicate this Italian recipe to my lovely abuela Rosa.