Red and Green Chicken Enchiladas

 

If you can't decide between red or green enchilada sauce, now you can have the best of both worlds!

Ingredients:

• 4 cups  coarsely shredded rotisserie chicken
• 1 (10-ounce) can diced tomatoes and green chilies (I used Rotel; it's mild.)
• ⅓ cup chopped fresh cilantro leaves
• 3 green onions, thinly sliced
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 ½ cups shredded Monterey Jack cheese, divided
• 8, 8-inch flour tortillas, warmed
• 1 cup green enchilada sauce (I like Siete brand for both sauces!)
• 1 cup red enchilada sauce
• ¾ cup pico de gallo, optional
• ½ cup sour cream, optional

Directions:

• 1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• 2. Prior to combining ingredients, I put the can of Rotel + cilantro + onions + lime juice + spices into a food processor and quick pulsed.  For picky eaters, this made the tomatoes, onions, and cilantro smaller in size.  Be sure not to process for a long period of time, as the tomatoes will turn into more of a salsa.  Following, I combined that mixture with the chicken, salt/pepper, and cheese.)  In a large bowl, combine chicken, diced tomatoes and green chilies, cilantro, green onions, lime juice, chili powder and cumin; season with salt and pepper, to taste.  Stir in 1 1/2 cups cheese.
• 3. To assemble the enchiladas, lay tortilla on a flat surface and spoon a heaping 1/2 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.  (If you're making this ahead of time, this is where I would stop.  Cover and refrigerate until about 30 minutes before baking.)
• 4. When ready to bake, pour green enchilada sauce on the top half of the enchiladas, and the bottom half with red enchilada sauce; sprinkle with remaining 1 cup of cheese.
• 5. Place into oven and bake until bubbly, about 35-40 minutes.
• 6. Serve immediately, and if desired, topped with pico de gallo and dollops of sour cream.
  *www.damndelicious.net

Caramelita Toffee Bars

Ingredients:

• ¾ cup salted butter 
• ¾ cup brown sugar
• 1 teaspoon vanilla
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 1 cup all-purpose flour 
• 1 cup old fashioned oats 
• ¾ cup milk chocolate chips 
• ½ cup semi sweet chocolate chips 
• ¼ cup toffee bits (Heath bar)
• 6 ounces caramel bits (I used Werther's baking caramels, but Kraft is also an option too!)
• 2 tablespoons heavy whipping cream
• flaked sea salt, for topping

Directions:

• 1. Preheat the oven to 350 F. Grease an 8x8 pan with cooking spray and line with parchment.
• 2. In a large mixing bowl fitted with the paddle attachment, cream together butter, brown sugar, and vanilla until light and fluffy. 
• 3. Add salt, baking soda, flour, and oats, mixing until combined.
• 4. Press half the dough onto the bottom of the 8x8 pan. Bake for 8 minutes.
• 5. While bars bake, melt caramel and cream together in the microwave. Nuke in 30 second increments, stirring in between until mixed and melted. 
• 6. Top the warm bottom layer of the bars with both chocolate chips and toffee bits, followed by warm caramel sauce.
• 7. Place dollops of remaining dough on top, not worrying about it spreading evenly over the top.

  

  
  
• 8. Bake an additional 15-17 minutes, or until the edges are a golden brown and the caramel is bubbling. Remove from oven and sprinkle with flaked salt.  (I found that mine took a bit longer to bake.)

Notes:

• I prefer to make these a few hours in advance so that they can completely set up before cutting. 
  I have doubled this recipe many times and baked it in a 9x13 pan instead.   If you choose to double the recipe, add 2-3 minutes to each part of the baking.
  *www.thesaltedsweets.com

White Chocolate Oreo Rice Krispies

Ingredients:

• 1 cup salted butter
• 2, 10 oz. bags mini marshmallows
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 8 cups Rice Krispies
• 20 Oreos, roughly chopped (about 2 cups)

• ½ cup white chocolate chips
• 8 Oreos, roughly chopped (about 1 cup)

Directions:

1. Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside.  In a large pot, melt your butter. Once melted, continually stir until the butter just begins to brown. The butter should foam up and begin to give off a nutty aroma with an amber hue. Immediately remove from heat so the butter does not burn.

2. Immediately stir in the vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides. Add in salt.

3. Add in one bag of marshmallows and mix until almost completely melted before adding the second bag. Stir until all of the marshmallows are entirely combined and melted.  Add in the Rice Krispies, 2 cups at a time, and lightly stir until combined. Continue to add the Rice Krispies until everything is evenly combined. Add in 2 cups of roughly chopped Oreos and use a spatula to fold in until combined.

4. Pour the mixture into the 9×13 pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so be gentle but firm enough to press it into the pan.

5. To make the drizzle, add ½ cup white chocolate chips to a heat proof bowl. Microwave for 30 second intervals, stirring with a clean metal spoon in between, and repeat until completely melted. Drizzle white chocolate onto the treats. Immediately sprinkle 1 cup of Oreos on top, cut, and enjoy!

*www.mymessykitchen.com

Croissant Breakfast Casserole

(For a smaller crowd, halve the recipe.)

Ingredients:

8 croissants

8 strips bacon, chopped (I used precooked.  I air fried at 350 degrees for 5 minutes, cooled, then chopped.)

2 tablespoons olive oil

1 small yellow onion, finely diced

1 red bell pepper, finely diced

10 eggs

4 cups milk

2 cups shredded cheese of choice (gruyere, cheddar, jack)

1.5 teaspoons salt

1 teaspoon pepper

green onion, chopped (for garnish)

Directions:

1. Preheat oven to 475 degrees and line baking sheet with parchment paper. Cut croissants in half and place open side face up. Bake for 8-10 minutes or until golden. Set aside.
2. Cook bacon according to package. Set cooked bacon aside. Once cooled, chop into bite-sized pieces.
3. In a small sauce pan, heat olive oil.  Add diced onion and diced pepper and cook until softened and onions are translucent, about 5-7 minutes. Set aside to cool.
4. In a large bowl, whisk eggs. Add in milk and whisk until well combined. Mix in 1 cup shredded cheese of choice, cheese, salt, and pepper.
5. In a greased 9×13 dish, rip/chop croissants into bite size pieces and scatter in bottom of dish. Scatter bacon evenly on top.
6. Add the cooled peppers and onions to the egg mixture and stir until combined, then pour egg mixture over croissant mixture, and press down croissants until they are covered by the egg mixture.
7. Cover with aluminum foil and let sit 8 hours or overnight.
8. When ready to bake, heat oven to 350F. Sprinkle remaining 1 cup cheese on top of casserole and bake for 45 minutes. If desired, scatter top with green onions. Let cool 15 minutes before serving.

*www.erinliveswhole.com

One Pot Chicken Pot Pie Orzo

Ingredients: (These have been slightly modified from original recipe.)

2 tablespoons salted butter (If you use unsalted butter, just be prepared to salt veggies a tad more.)

1 tablespoon olive oil

1/2 teaspoon dried thyme

1/2 yellow onion, finely chopped

3 cloves garlic, finely chopped (I used frozen Dorot cubes.)

1 cup carrots, shredded or finely chopped

1 cup celery, finely chopped

1 cup frozen peas

1 cup uncooked orzo

2 cups chicken broth/stock

1 cup rotisserie chicken, roughly chopped or shredded

1 cup milk (I used 2%.)

1/2 cup grated Parmesan

salt and pepper, to taste

Directions:

1. Over medium heat, add butter and olive oil to a heavy-bottomed pan.  Once hot, add onion, carrots, celery, and a generous pinch of salt.  Cook for 4-5 minutes.

2. Add garlic, frozen peas, thyme, and another pinch of salt.  Cook down for another few minutes or until the garlic is fragrant and veggies are warmed through.

3. Add uncooked orzo and broth/stock and stir.  Once simmering, cover and let cook (on low heat) for about 6 minutes.

4. Remove lid and add chicken and milk; stir once more.  Cover and cook for 4 minutes more or until the pasta is al dente.

5. The dish will still look a little liquidy.  Simply remove the lid and allow to cook for a few more minutes to allow the liquid to evaporate.

6. Stir in Parmesan.  With time, the pasta will soak up the liquid and dish will thicken.  Finish with salt and pepper to taste.

*www.grilledcheesesocial.com

Buckeye Brownie Cookies

 Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1/3 cup Dutch-processed cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

filling:

• 1 cup peanut butter (Jif or Skippy work best!)
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

topping:

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream

Directions:

1. First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper.  Set aside.
2. In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high until mixture is fluffy and pale in color, about 2 minutes.
4. Stop the mixer and scrape down the bowl, then add the flour, cocoa powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
5. Use a 2 ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes. As soon as they come out of the oven, take the cookie scoop and press the round side of it into the cookies, making an indentation in the center of each cookie. This will create a little cradle for you to put the peanut butter filling in! Transfer the cookies to a cooling rack to cool completely.
6. Once the cookies have cooled, make the peanut butter filling. Combine the peanut butter, powdered sugar, and vanilla in a medium bowl and mix to combine. The mixture will be thick! Scoop out about 1 1/2 tablespoons of peanut butter onto each cookie, gently patting it into rounded disc into the indentation.
7. Next make the chocolate topping. Place the cream in a medium microwave-safe bowl. Microwave until the cream is hot to the touch but not boiling, 30 to 45 seconds depending on the strength of your microwave. Add the chocolate chips to the cream and let sit for 1 minute, then use a fork to stir the mixture together until smooth and glossy.
8. Use a small offset spatula or a spoon to top each cookie with about a tablespoon of ganache, spreading it in evenly over the peanut butter filling. Let the ganache set completely, about 30 minutes before serving! Enjoy!

*www.bromabakery.com

Easy, Cheesy, Ramen!

 

Ingredients:

3 packets instant ramen noodles (chicken or beef)

1 packet of ramen flavoring (discard the other two)

1 cup reserved pasta water (just for safe keeping)

3/4 cup milk (2% preferred, but any will work)

1/2 teaspoon garlic powder

1/2 teaspoon butter

1/4 cup cheddar cheese

1 tablespoon grated parmesan

3 tablespoons chopped green onions or chives, optional

Directions:

• Boil 6 cups of water for the ramen and cook according to the package.  Keep one flavor packet to the side, and discard the others. 
• Once the ramen noodles are al dente, keep one cup of pasta water to the side, and drain the rest of the water. Set the noodles aside. 
• In the same pot the ramen was boiled in, place on low heat on the stove. Add the butter and gently melt it, add in the milk, and shredded cheese. Next, add in the garlic powder and the ramen flavor packet. Keeping the heat on low, continuously stir the mix until it's smooth. 
• Add the cooked ramen noodles to the cheesy mix, and gently fold the noodles in to ensure it's evenly coated. If you need to thin the sauce, use the reserved pasta water as needed (optional). Serve the ramen warm and garnish with the green onions and parmesan. 
  
  *www.sailorbailey.com