Recipe: Chicken Enchiladas with White Sauce

Chicken Enchiladas with White Sauce

Ingredients:
8-10 small soft flour tortillas
3T flour
2 c chicken broth
1 c sour cream
2 1/2 c canned chicken
3 c shredded cheese (cheddar, Mexican blend, or Monterrey Jack)
3 T butter
4 oz diced green chiles

Directions:
Preheat oven to 350

Grease 9x13 pan

Drain the water from the cans of chicken and add to chicken to a large bowl.

Mix chicken & 1 c of the shredded cheese

Fill tortillas with mixture, roll, and place each one in pan

Melt butter in sauce pan on stove top

Whisk flour into the butter while on the stove

Add broth and continue to whisk

Cook until it begins to bubble

Add sour cream & chiles to saucepan and mix together

Pour mixture over enchiladas.

Top with the remaining cheese.

Bake for 20-25 min.

Enjoy!

Recipe: Bell Pepper Nachos

A great low-carb, high-protein appetizer I made these for a family picnic and they were a huge hit. Enjoy!

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Bell Pepper Nachos

Ingredients:
1 lb ground beef
3 bell peppers
3/4 c salsa
1 c shredded cheese (cheddar or Mexican blend)
salt
pepper
chili powder

Directions:
Preheat oven to 375.

Slice each bell pepper into ellipse-shaped nacho "bowls". Make sure to remove seeds, core, etc. You should be able to get approximately 6 per pepper.

Place peppers onto baking sheet.

Brown the ground beef & drain.

Mix ground beef with salsa. Add salt, pepper, and chili powder to taste.

Add mixture to each pepper "bowl"

Top with shredded cheese.

Bake until cheese is melted (approximately 10 min)

Enjoy!

Recipe: Deviled Eggs

A classic picnic or party appetizer, who doesn't love a good deviled egg?

I first started making deviled eggs back when we had chickens and I need some good egg recipes.

My deviled eggs quickly became a favorite at family functions, with several relatives declaring them to be "the best" they've ever had. Well, I don't know about that, and I don't think I do anything super-special, but who am I to argue?

Without farther ado, here's my recipe for deviled eggs.

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Deviled Eggs

Ingredients (brands that I prefer listed in parentheses):
eggs (from my chickens)
mayonnaise (Hellman's)
mustard (French's or Grey Poupon)
relish (Vlasic)
salt
pepper

- get eggs
for the best peeling, use eggs that are 10-12 days old. If you are using fresh-from-the-chicken eggs, let them sit in the refrigerator for at least 7-10 days. If you are buying from the grocery store, they are probably already that old (or older), so no need to wait

- boil eggs
I suggest boiling a few extras, in case you run into some peeling difficulties
how I boil my eggs:
    * put eggs in pot
    * add water till water level is 3/4 of the way to the top
    * put on stove
    * turn stove (ie. burner) on high
    * wait (if you're better at this than I am, you will stir them occasionally during the boil - keeps them from becoming flat on one end)
    * once a rolling boil is achieved, turn stove off
    * wait 20 minutes
    * using a slatted spoon, move eggs to a bowl of ice
    * place bowl of iced eggs in refrigerator for a few hours to cool completely

- peel eggs

- slice eggs in half long-ways

- dig out yolks and put in bowl

- place whites (minus the yolks) on your serving tray

- mix up your schtuff
Here's how I do it. Truth be told I don't actually measure anything, but I've tried to approximate measurements here:
    * use a fork to mush up your boiled egg yolks
    * add in1t mayo
    * add in 1t mustard
    * add in 1t relish
    * salt & pepper to taste
    * stir
    * repeat all but the first step as necessary to achieve the desired consistency

- put your yolk-y schtuff into your icing gun (Pampered Chef)
I highly recommend using the largest opening tip that you have to prevent pickle chunks from the relish from clogging the whole thing up. Not that I know from experience or anything ;-)

- use the icing gun to fill the yolk-holes left in your egg whites

- enjoy your yummy deviled eggs!

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 As you can see from my pics, this is also an easy recipe for kiddos to get involved with. Just not the boiling part. But you knew that, right?

Thanks for checking in!