Thursday, July 8, 2010

Recipes to Share

One of my favorite things to do is cook (as long as I have a recipe).  I love to cook and love to eat -- I hate however, cleaning up the mess!  As I sit here board as the front door, I thought I would share a few recipes with you -- as well as the basic reason I love them.

Creamy Chicken Enchiladas  -- I love Mexican!
Flat Iron Steak with Southwest Rub -- Excellent on the Grill!
Sirloin Tips and Mushrooms -- WINE!
Absolutely Fabulous Portobello Mushroom Tortellini -- who doesn't love homemade alfredo!
(with homemade Alfredo sauce)
Bellyache Cake -- warm chocolate yummy goodness!
Buffalo Chicken Dip -- feel good yum-o dip!

Prep: 30 min.  Bake: 35 min.

1 package (8 oz) cream cheese, softened
2 T water
2 t onion powder
2 t ground cumin
½ t salt
¼ t pepper
5 cups diced cooked chicken
20 6” flour tortillas room temperature
2 cans (10 ¾ oz each) condensed cream of chicken soup, undiluted
2 cups (16 oz) sour cream
1 cup milk
2 cans (4 oz each) chopped green chilies
2 cups (8 oz) shredded cheddar cheese

In a large mixing bowl beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.
Place ¼ cup down the center of each tortilla.  Roll up and place seam side down in two greased 13” x 9” x 2” baking dishes. 

In a bowl, combine the soup, sour cream, milk and chilies, pour over enchiladas.

Bake uncovered at 350° for 30-40 minutes or until heated through.  Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.


Flat Iron Steak with Southwest Rub

2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground red pepper

Combine all ingredients in small bowl.
Press rub evenly onto tender beef steaks before grilling.  Turn occasionally to avoid burning.

I have also made in the oven.

Sirloin Tips and Mushrooms

3 tablespoons olive oil
3 cloves garlic, minced
1 ½ pounds beef sirloin
1 (16 oz) can mushrooms, with liquid
1 (8oz) can tomato sauce
Salt & Pepper to taste
¾ cup red wine

Cut beef into cubes.  In a large skillet over medium/high heat, heat the olive oil and brown the beef cubes with the garlic.
Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. 
Cook for 30 minutes or until beef cubes are tender.
Add a little more wine while cooking if desired.

I added MUCH more wine!


Absolutely Fabulous Portobello Mushroom Tortellini
(with homemade Alfredo sauce)

1 pound cheese tortellini
2 large Portobello mushrooms (I use baby bellas)
¼ cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo sauce (I use recipe below!)
Salt & pepper to taste
1/3 cup grated parmesan cheese

Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, prepare mushrooms y rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saut√© for approximately 5 minutes  or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt & pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta.  Garnish with cheese and serve immediately.

Quick & Easy Alfredo Sauce:

½ cup butter
1 (8 oz) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 oz grated parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps.  Stir in parmesan and pepper.
Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long.
Toss with pasta to serve


Bellyache Cake

Mix in a 9x9 pan:
1 cup flour
¾ cup sugar
2 tablespoons cocoa
¼ teaspoon salt

½ cup milk
2 tablespoons oil

Mix and then add:
2 teaspoons baking powder
1 teaspoon vanilla
1 cup nuts (optional)

Spread evenly in pan and sprinkle with mixture of:
1 cup brown sugar
¼ cup cocoa

Pour 1 ¾ cup HOT water on top of batter

Bake 40 minutes at 350
Let sit 15 minutes before eating

Buffalo Chicken Dip

2 10 oz cans of cooked chicken
1 cup of Franks red hot sauce
2 bricks of fat free cream cheese (softened)
1 cup fat free ranch dressing
1 cup shredded cheese (any variety but mozzarella)

Combine the cream cheese and hot sauce.  Add the ranch, chicken and ½ the cheese.  Once all is mixed, bake at 400 degrees for 20 minutes (or so).  Top with remaining cheese and let sit for about 10 minutes.  Serve with taco chips.

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