Gracious goodness - late again! I've said that so many times -- I bet you log in thinking -- what is her excuse tonight for "late again!" None really - just listening to Travis and sharing the day's trials and joys!
Today I worked on a long list of things I needed to have my files (to have in examiner perfect shape.) SOme of them were easy, some not so easy - not so hard - not so easy --some just stupid -- someone needs to use some common sense -- if something has been paid off - then duh - take it off the list that you need a cash flow or appraisal of value! WHO CARES!!! Truthfully I am so tired!!
I am so sorry - I promised recipes for last night and last night didn't happen - a recipe for Delicious Dirt - a fun recipe -- well - go ahead and go to the Dollar Tree or Dollar General and buy you little cute plastic Sand Bucket and I will find the recipe -- just not one of those "wonderfully easy to find" recipes that I organized so well in the notebooks last month! But I will find it and give it to you soon. In the meanwhile - I will give you my favorite "very easy" Green Chicken Enchilada Casserole ( or Green Enchiladas)
1 Cup chopped onion
2 Tbsp. butter
2 cups cooked chicken
1 (4 oz.) can chopped green chili peppers
3 Tbsp. butter
1/4 cup flour
1 tsp. salt
2-1/2 cups chicken broth
1 cup sour cream
1-1/2 cups Monterrey Jack cheese
12 (6 inch) torillas (corn)
In a large saucepan, cook onion in the 2 Tbsp. butter until tender. Combine onion and green chilli peppers, and set aside. For sauce - in the same skillet and seasoning, melt three (3) tablespoons butter, stir in flour and salt. Stir until seasoning and flour startto slightly brown. Stir in chicken broth all at once and cook until thickened and bubbly. Cook and stir for 1 to 2 minutes more. Remove from heat; stir in Sour cream and 1/2 of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each tortilla with 1/4 cup chicken mixture. Roll up. Arrange rolls in a
13 x 13 x 2 baking dish, pour remaining sauce over . Sprinkle with remaining cheese, Bake uncovered in 350 degree oven for 25 minutes or until bubbly. Seves 8.
The calendar I look at now says "TO profit from good advice requires more wisdom than to give it!" Think about that -- anyone can spout off some really good advise -- but how many of us practice what we preach?
I have one more "tried and true" recipe for you tonight -- even better than "Delicious Dirt." While we were living in Marshall - we were invited to this couple's house and she served this and bran muffins - period! I thought that was strange at first but after I ate the first bite - I changed my mind -- THE PERFECT MEAL!!
FLYING FARMER CHICKEN SALAD
5 cups cooked chicken (cut into bite size pieces)
2 Tablespoons oil (back then it was vegetable oil - now I would use olive oil or Canola)
2 Tablespoons Orange juice
2 Tablespoons Vinegar
1 Teaspoon salt
1 Tablespoon sugar
3 cups cooked rice
1-1/2 cups small green grapes
1-1/2 cups chopped celery
1 - 13-1/2 oz. Can pineapple chunks, drained
1-11 oz. Can mandarin oranges, drained
1 Cup toasted slivered almonds
1-1/2 cup mayonnaise (I would use reduced fat)
1. Combine chicken, oil, orange juice, vinegar , salt and sugar
2. Let stand while preparing other ingredients
3. Toss together all ingredients.
Serve hot or cold.
TIP: It is good to cook chicken a day ahead and have canned goods at room temperature and rice fresh and hot. Add all together and it is not really hot and not really cold. Just delicious.
Note: I have not made this in several years - but I think I will soon and I will most definitely add at least one minced garlic clove and a dash or two of Pensey's Foxpoint seasoning - as well as a couple of dashes of Pensey's black pepper and a dash of cayenne (about 1/8 tsp.) Just think I have learned seasonings such as I just named make good food better!!!
Please try it and enjoy!! GOd Bless and talk soon!
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