Picante chicken is the simplest stuff in the universe. It is perfect for Once a Month Cooking (OAMC) and making ahead. I made a batch of it prior to my surgery.  You just buy chicken breast, toss it in a freezer bag, cover with picante sauce and throw it in the freezer….Raw.

The night before you are ready to cook it take the bag out of the freezer and let it thaw in the refrigerator. The day you are serving it you can either empty the freezer bag into a slow cooker and let it cook for 8 hours (add a little more picante if needed) or you can bake it covered in a 375F oven for about 40 -50 minutes, or until it is done. Sprinkle with a little cheese before serving with plenty of rice.

This is one of those quick fix, cheap meals for a crowd because the chicken breaks up and you can make it stretch by using more picante sauce and rice I usually can get away with 4 chicken breasts for the 8 of us… There have been times that I stretched it to feed 12… If you are going to stretch this recipe go ahead and add a couple of chopped onions, chopped green pepper, and a can of diced tomatoes. It will give it more “bulk”.

The picante makes the chicken very tender and flavorful. This is a great way to save money when bulk amounts of chicken breast are on sale because you can just toss several bags in the freezer and cook as you need them.

I know this doesn’t look much like a recipe, or even very gourmet, but it is an awesome family meal to have on hand. Add some salad, some cornbread, and a simple cake for desert and you really can’t miss.

image: marye audet

Post from: Baking Delights

Spring is here.  I got fresh asparagus for 99 cents a pound and nothing says spring more than that.  When I bought it I knew that Pasta Primavera was not far behind.

In this case, the pasta I used was Orzo.  I took the casserole dish of it over to my daughter, Erin’s, house when she was still on bedrest from having the baby.  This dish is delicate, rich, and creamy and has spring in every single bite.  For  a nice change grill the asparagus rather than steaming it.

Orzo Primavera

• 1 lb orzo
• 2 tbs olive oil
• 1 lb asparagus, steamed or grilled until crips tender and cut in 3 inch lengths
• 1 onion, peeled and chopped
• 2 cloves of elephant garlic, one peeled and cut in half and one peeled and sliced thinly
• 3 carrots, peeled and julienned, steamed
• 1 cup pecans or pine nuts, toasted
• 1 cup grated Parmigiana-Reggiano
• 2 cups heavy cream
• Salt and Pepper to taste
• 1/4 cup fresh basil leaves, chopped

1. Bring the cream to a simmer in a saucepan or microwave safe bowl.  Add one elephant garlic clove, cut in half.  Set aside for at least 30 minutes.
2. Cook the orzo until tender, drain, add a little oil and set aside.
3. Add the sliced garlic, olive oil, and onions to the pan and cook until the onions are transparent.  Do not allow to brown.  Add the asparagus, the carrots, basil, and the nuts.  Stir carefully to coat with oil.
4. Stir in the orzo and heat through.
5. Just before serving remove the garlic from the cream, pourit in the orzo mixture and stir.
6. Stir in the grated cheese.
7. Allow to heat through, plate it and top with shaved parmesan.  Serve immediately.

Serves 8

Image:MaryeAudet

Post from: Baking Delights

It seems like pork has been on sale a lot at the local Tom Thumb store.  Translated that means that the Audets have been eating a lot of pork!

I wanted something different and I wasn’t sure what.  I knew that I wanted rosemary potatoes because I bought four rosemary trees after Christmas for a ridiculously low price.  In other words, you can plan on seeing a lot of rosemary dishes.

But for the pork I wanted something..different..something..spicy..but not southwestern.

I was sipping a cup of chai and all of a sudden I felt inspiration hit.  (Actually it was Chef Kyrie jumping into my arms unexpectedly but let’s not spit hairs, o.k.?)  Chai and balsamic reduction.  Yum.  I thought of all of those flavors of chai; anise, cloves, black pepper, cardamom….perfect!

This is fantastic.  The balsamic gives the chai just enough fruitiness to bring out the flavor of the pork.  I did add a pinch of chipotle to give it some authority.  I did this in the house but searing the meat on a grill pan and then baking but you would probably get an even better result on the grill.  Cook the pork just until done, don;t overcook it.  Pork used to need to be cooked until it resembled cardboard but now days it is really a very clean meat and is best cooked just to 155.  Let it rest about five minutes out of the oven and it will be succulent, juicy perfection.

Grilled Pork Loin Chops with Chai Reduction

• 8 pork loin chops
• salt and pepper to taste
• 1 c triple brewed chai
• 1/4 tsp dried chipotle, or to taste
• 2 tbs balsamic vinegar
• 2 tbs honey

Make reduction:

Simmer chai, honey, and chipotle until reduced to about 1/4 cup.  Add balsamic vinegar and set aside.

Make Pork Chops:

1. Preheat oven to 350F
2. Season the meat and add to a preheated grill pan to create grill marks.  Place on a baking sheet.
3. Repeat with each chop.
4. Brush with the reduction and place in the oven.
5. Brush 3 or 4 more times using up all of the reduction.
6. Bake until internal temp is 155, about 40 minutes.

Serves 8

images:(c)MaryeAudet 2009

Post from: Baking Delights

Honey mustard chicken is one of those dishes that is quick, easy, and family friendly.  It is flavorful enough to make the most discriminating palate happy while being easy enough to serve for a busy weeknight supper.

You wanna talk versatile? Slice it on the diagonal and put it on top of organic baby herbs for an incredible, quick salad…put it in a tortilla, with some sliced, ripe heirloom tomatoes and you have a wrap.  Serve it with  some deep, black grapes, some artisan bread, and endive with oil and vinager and you have a picnic in the French countryside.  How can you miss?

The truth is, you can’t.  The only trick to a really excellent honey mustard is ….a really excellent mustard and a little balsamic vinegar.  If you use plain yellow, American mustard you will have an insipid, uninspiring lump of chicken.  Something whole grained, with a touch of horseradish is perfect.  Make sure the flavors pop in your mouth…

Here is the deal, and I am probably preaching to the choir here…what you put on the plate is only going to be as good as what you put in the pan.  Spend the time to try different brands…mustard is not expensive…even if you are paying $7 a jar for imported gourmet mustard, it is going to make your food taste amazing…it is going to make your tastebuds cha cha..isn’t it worth it?  You are too important to settle for anything less than the absolute best in food.  The only reason McDonalds and Burger King are still in business is because we settle for stomach filling rather than palate pleasing.

O.k..ahem…sorry…I am having issues with mediocrity right now..I am tired of being surrounded by it when excellence is just a little more effort.

Soooooo..yeah…chicken.

Obviously you can use this on a whole chicken or thighs or whatever you are cooking.  It is also great on chops.

Or you can do what I do and just eat it with a spoon.

Need a menu? Try this:

Honey Mustard Chicken Breast

Spinach and bacon salad with citrus poached pears (just peel your pears and poach them in orange juice, slice over the spinach, make a reduction with the juice and pour over it all)

Baguette

Bostini Cream Pie

Serve it with a good crisp wine, and follow with a darker roast Yirgacheffe coffee if you can find it…perfect.  The citrus and fig in the coffee will play off the rest of the meal to perfection.  I promise.

Honey Mustard Chicken Breast

• 1/4 cup of good mustard
• 2 tablespoons of honey (try a lavender honey)
• 1 tablespoon balsamic vinegar
• 1 teaspoon orange juice
• 1 tablespoon grated orange zest
• A pinch of chipotle
• Chicken breast

Mix the ingredients for the honey mustard and set aside for about an hour if possible.  This will give it a change to blend and the flavors to learn how to cooperate.  Salt and pepper your chicken and brush the glaze on the top.  Bake at 350 until an instant read thermometer registers 160.  Let stand for 5 minutes.  The chicken should be 165 to 170. This should take about 30 minutes.

That’s it!  I made this when I wasn’t feeling well, Shiloh took the pictures…It is just that easy.

image:(c)marye audet

Post from: Baking Delights

Yep.  Pizzaria style.  Hand tossed.

The thing is I always make hand tossed pizza.  I have been doing it for years..I can even get it spinning.  I thought..aha! This will be a piece of....cake pizza.

The dough is much different to work with than what I generally use but I like this dough much better.  The crust came out crisper and crunchier…harder to spin but much tastier.

This will make two large pizzas.  I wasn’t sure so I stuck with the recipe.  I should have doubled it.  Note to self: ALWAYS double the recipe!

I made two different pizzas with it..both were wonderful but my family said that my spicy apple, bacon and brie pizza did not taste like pizza.  Of course it did, the plebians.  Really stinkin good pizza.

So…one pizza was the family favorite.  Cheese.  Tomato paste. Pizza crust.

And that was really good.  The dough is crispy and chewy with lots of flavor.  This was the closest crust to what I remember it being up on the East Coast.  Really good.

Did I say really good?

Then the other pizza I did I wanted to be…umm…DARING!  So I made this:

Oh my…are those chipotle peppers in there?  Let’s look closer…

Gosh durn…there ARE chipotle peppers in there!

I figure you know how to make the cheese one so lets chat about the apple one.  Ot isn’t sweet, this is not a dessert pizza.  I sauted the apples (honeycrisp) with 3 slices of bacon. a tablespoon of butter, a teaspoon of chipotle, and  a tablespoon of brown sugar. I cooked it, stirring often until the apples were tender and the bacon crisp.

I used my fingers to dot the crust with brie that was ripe and melty.  I then spooned the apple mixture over, then topped with a couple of handfuls of pecans.  I baked as directed in the pizza recipe.

It was excellent.  Would make a great appetizer.  If you don;t like brie you could use muenster or even gouda I think.

O.k…here is the recipe..and then go check out all the other Daring Pizzas at Daring Bakers!

And don’t forget to join the baking delights flickr group!  It’s fun!

THE CHALLENGE: You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.

THE RULES: This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc…) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).

JUST USE YOUR IMAGINATION!!!

POSTING DATE: Wednesday, October the 29th 2008

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE:  “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

***************

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: http://www.wikihow.com/Toss-Pizza-Dough, http://www.vids.myspace.com/index.cfm?f … D=35480534, http://www.ehow.com/how_2066953_toss-pizza-dough.html, http://www.classic-hand-tossed-pizza.bl … hands.html, http://www.youtube.com/watch?v=mhcTKeslAmk, http://www.ask.yahoo.com/20050222.html

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NOTE ON SAUCE: Your sauce (any) should not be too thick as it will thicken in the hot oven. Less is more but make the less truly more by using quality ingredients.

SUCE IDEAS: Pestos, white or brown sauce, tomato sauce, sour cream, thick cream, Bolognese sauce, etc…
Check here for sauce recipes: http://www.tenspeedpress.com/page.php3?ftr=300

***************

TOPPING IDEAS: Seafood, fish, meat (dry, cured, smoked or ground), cheeses (Gruyère, Gorgonzola, Mozzarella, Provolone, Ricotta, Maroille, Munster, etc…), nuts, tofu, veggies (tomatoes, bell peppers, artichokes, hearts of palm, zucchinis, pumpkin, red onions, etc…), herbs (mixes, fresh or dried), spices (garlic, gourmet salt, pepper, curry, berbere, ras-el-hanout, za’atar, etc…), nuts (pecans, walnuts, cashew nuts, Brasil nuts, macadamia nuts, etc…)….

TOPPING LINKS: http://www.greatpartyrecipes.com/pizzatoppings.html, http://www.correllconcepts.com/Encyclop … ppings.htm.

***************

GENERAL PIZZA LINKS: http://www.breadtopia.com/pizza-dough-recipe/

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See how Peter Reinhardt’s “Napoletana Pizza Dough” recipe turned out: http://www.chubbyhubby.net/blog/?p=142, http://www.101cookbooks.com, http://www.ieatfood.net/?p=7.

images:marye audet

Post from: Baking Delights

This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

Post from: Baking Delights

If you see dusty fingerprints on this post it is because I have been strolling through the vault looking at some of the old posts. If you are looking for some quick and easy casseroles for this weekend look no further!

Green Chili Enchiladas are a favorite around here. You can use them for OAMC (Once a month cooking) by making ahead and freezing. It is a versatile casserole, you can make it with beef, chicken or turkey..or make it vegetarian with tofu if you are so inclined.

These Oriental Pork Loin Chops can be put in a ziploc with the marinade and tossed in the freezer. Just thaw them and grill when you are ready to eat them.

MMM…more Mexican food. Vegetarian enchiladas stuffed with veggies! They do not freeze well but you can make them up to a day ahead and bake when you are ready.

This Chicken, Onion, and Potato Gratin is one of my favorite comfort foods. Don’t freeze it.

Diner food at it’s best..the hot open faced Turkey Sandwich!

Chicken and Mushroom Fiori Alfredo is incredible, I think. Use any pasta you have if you can’t find fiori.

And finally…everyone needs a great recipe for Tuna Tetrazzini and I think this is it!

Don’t forget, most casseroles can be assembled up to a day ahead and baked when needed even if they can’t be frozen.

Image: (c) Marye Audet Apron Strings and Simmering Things

Content (c) Marye Audet Baking Delights

Post from: Baking Delights

Wow.  Are you ready for the next candidate? That was amazing, wasn’t it? Wow.

O.k..here is Barak Obama’s family chili recipe.

Obama’s Chili 

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans
Saute onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

Complex. Blended. Not too spicy. Not very original. But straight forward and filling. The race for the presidency seems neck and neck, folks.
Tomorrow will be exciting indeed!  Hillary’s Soft scrambled eggs. I can’t wait.

This page (c) maryeaudet baking delights 

http://bakingdelights.com

Post from: Baking Delights

  I am telling you, blogging at the library is getting old and I dislike not being able to post pictures  because I like to look at pictures on blogs, myself. Plus, I am getting jealous of all Aisa’a yummy pictures sitting there on her posts tempting me to break my diet.    Ijust am trying to decide,I am leaning toward a laptop but I have 6 kids remaining at home that are homeschooled and use the computer routinely as well..What I need is for a couple of thousand to be dropped in my lap and get both.

   O.k..these are really good and not hard to make..you can use chicken or turkey instead of the ground beef if you like. The recipe makes 12 enchiladas. According to most theories this will feed 6 people. In our house that will take care of the 2 teenage boys…I usually double or triple the recipe.

  I used to do Once a Month Cooking…I really like the idea altho I do get tired of so many casserole type meals. This recipe is from when I was doing that and therefore freezes very, very well.  If you are freezing then freeze the grated cheese in a small ziploc and attach the ziploc to the casserole dish so you can add the cheese seperately when you cook it. Freeze for up to 3 months.

  These are child friendly..meaning they are no too spicy. If you like more spice add about 1/2 c of salsa verde to the sauce with the chilis.

 1 1/2 lb ground beef  (chicken breast, or turkey )

1 1/4 c chopped onion

1 Tbs chili powder

12 corn tortillas

3 c grated monterey jack cheese

1 can condensed cream of chicken soup

            *OR if you are NOT freezing this make a white sauce with 2 c half and half, 1/4 c flour, 2 tsp chicken bullion paste and salt and pepper to taste. I dislike using commercila products because of everything they seem to like to add to it but it does freeze better when you use the commercial product.

  1 1/2 c sour cream

4 oz can diced chilis

  Brown beef.If you are using cooked chicken breast or turkey leftovers then just go ahead to the sauteeing. . Saute onion. Combine with chili powder, salt and pepper.

  Reserve 1 c cheese (this is what you would put in freezer bag if freezing). Mix remaining cheese in with meat mixture.

  Warm tortillas until flexible.

  lay a tortilla flat and spoon about 2 tbs meat mixture down center.  roll up and place, seam side down, in a 9×13 pan that has been sprayed with cooking spray or greased with olive oil. Repeat until all the tortillas have been used.

 Combine soup, sour cream and green chilis to make a sauce. Pour over enchiladas.

 Freeze at this point…

 OR

Bake at 375 for 15 minutes. Sprinkle reserved 1 cup cheese over top and continue baking for 10 more minutes or until heated through.

Post from: Baking Delights