Sunday, August 7, 2011


So now that we are getting settled and I'm finding my groove again, I've started cooking a larger variety - not just the staple (easy/fast) recipes that we lived off of the last several months we were in Durham. This past week I stumbled on 2 oldies - 1 of which I started cooking way back when we still lived in Birmingham! - and we tried one new recipe. So here you go:

Chicken Enchiladas
3 cups enchilada sauce
2 cups shredded cooked chicken (i use 1 rotisserie)
1/2 cup sliced green onions
3/4 cup grated cheddar
3/4 cup grated Monterrey jack
1/4 cup sour cream
1 4oz can diced green chiles
1/4 cup chopped fresh cilantro
salt/pepper to taste

Heat oven to 350. Mix chicken, green onions, 1/2 cup cheddar, 1/2 cup Monterrey jack, sour cream, chiles, cilantro, and 1/2 cup enchilada sauce. Season with salt/pepper.

Spread 1/2 cup enchilada sauce in bottom of a 9 x 13 pan. Fill each tortilla with chicken mixture, roll up, and place seam side down in pan. Pour remaining enchilada sauce on top. Top with remaining cheeses. Bake until bubbling, about 15-20 minutes.

Oven Fried Chicken Cutlets
1/3 cup melted butter
1 TBSP Dijon mustard
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 "tube" of butter round cracker crumbs (AKA Ritz!)
1/2 cup grated Parmesan
4 chicken cutlets

Stir first 5 ingredients together in shallow bowl. Combine cracker crumbs and cheese in a second shallow bowl. Dip chicken in butter mixture and then dredge in cracker mixture. Place on a foil lined baking sheet. Bake at 400 for 25-30 minutes.

*the Dijon adds a great "twist" on the standard oven fried chicken recipes*

Edamame and Sweet Corn Succotash
2 tsp olive oil
3 green onions, sliced; white and green parts separated
1 cup corn kernels (2 ears corn)
1 cup shelled frozen edamame
1/2 cup chopped red pepper
2 tsp marjoram or oregano
salt/pepper to taste
1/2 cup veg. broth (i used chicken because that's what I had and it was great!)
1/2 tsp cornstarch
2 tsp melted butter

Heat oil in large skillet over medium-high heat. Add white part of green onion and cook until starting to brown (about 1 minute). Stir in corn, edamame, red pepper, and spices. Cook, stirring often, until veggies are tender crisp (about 4-5 minutes). Stir together broth and corn starch. Add it to corn mixture along with remaining green onions. Cook until thickened and bubbly and liquid almost evaporates. Remove from heat and mix in butter until melted.

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