Chicken Enchiladas

Ok, I do my chicken enchiladas a little differently. But you'll find this recipe is a lot like the chicken enchilada soup.

Ingredients:

• 3 lbs boneless chicken breasts (cut into bite-size)
• 1 lrg can enchilada sauce
• 1 lrg can cream of chicken soup
• 2 sm cans tomato sauce
• 2 cans black beans
• 1 can corn
• 1 large onion (chopped, diced)
• 6 green onions (diced)
• 4 garlic cloves (diced)
• salt&pepper -to taste
• Lrg package soft flour tortillas
• veg.oil
• 3 lbs cheese
• tub sour cream

Instructions

• Tortilla Preparation:
• Heat up oil in skillet
• Lightly brown tortillas (they should not be stiff)
• Set aside

Chicken preparation:

• Cook bite-sized chicken in skillet with diced onion and garlic.
• Add salt and pepper.
• Set aside.

Sauce Preparation:

• In a large pot, add enchilada sauce, cream of chicken, tomato sauce, black beans and corn.
• Salt and pepper.
• Heat until boil.
• Pour 1/2 the mix in a bowl.
• Add chicken mix to pot. stir.

Enchilada preparation:

• In a large casserole dish, lay a tortilla.
• Spread chicken mix down the center of the tortilla with a spoon.
• Top with cheese.
• Roll tortilla burrito-style.
• Slide it to the side wall of the dish.
• Repeat those steps until your dish is full.
• Top all enchiladas with sauce mix (that was set aside.)
• Top with cheese.
• Place dish in oven until cheese has melted.

Enjoy!

Steak with Gorgonzola cream sauce

temporary picture until actual photo arrives (cough* Omi....)


INGREDIENTS

Steaks
4 oz Gorgonzola Cheese
8 tsp butter (1 stick)
3/4 tsp pepper


INSTRUCTIONS:
Sauce:
Put butter into mixing bowl. Warm butter to room temperature.
Mix in cheese and pepper until creamy paste.
Refrigerate for at least 20 min.

Grill steaks however desired

Spoon on top of steak. (we use a melon baller or small ice cream scoop.

Lemon Rice Side:

In rice cooker cook rice as normal.
add 2 tsp of chicken bullion
Juice of 1 Lemon and lemon zest of half the lemon.
1 1/2 tsp garlic pepper
4 tsp butter (half stick)
2 oz Slivered almonds on top
Start cooker
After about 15 mins of cooking stir rice and continue cooking.

Poached Salmon with Coconut Dill Sauce

I know it has been awhile since we posted, but if you have seen me you would know that we haven't stopped eating. I had these steaks for a week or so and while it is a far cry from the Sockeye we brought back from Seattle, this is a fun dish Dad and I put together back in the Dutch oven.

INGREDIENTS

• 3 lbs Salmon
• Salt - to taste
• Dill -sprinkled liberally on top
• 2 limes (halved and juiced)
• ½ C White Wine (substitute= ¼ c white vinegar)

Coconut Sauce:

• 2 cans 12oz Coconut Milk
• 2 Tbs sugar
• 1 lime (halved and juiced)
  salt to taste

INSTRUCTIONS

Poach Salmon at 425 degrees for 15-25 minutes:

• Line baking tray with foil
• Center salmon on foil
• Salt and Dill the salmon
• Squeeze 2 limes over fish
• Set the juiced peel to the side of the fish
• Add white wine (or vinegar) to the fish
• Close up the foil, crimp the ends
• Bake
• After the meat is flaky, it is ready (soft and mushy=not ready). This varies due to the thickness of the steak.
• Once poached, drain out the liquid from the tray into a sauce pan ans seal up salmon again.
• Add 2 cans of coconut milk to the sauce pan.
• Squeeze last lime’s juice into sauce
• Add 2 tbs sugar
• salt to taste
• Heat up until sauce is smooth
• Pour sauce over salmon.

RICE SIDE

In rice cooker, add Chicken Broth instead of water.
Also add:

• 1 tbs parsley
• 2 tsp garlic pepper
• 4 oz Butter (half stick)
• 1 tsp salt
• Cook Rice as Normal

Enjoy!!