Monday, January 31, 2011

Creamy Chicken Enchiladas

8 cups Shredded Chicken(slow cooker)
1 1/2 lbs. Shredded Monterey Jack Cheese(divided)
2 cups frozen sweet corn
1 28oz. can Green Enchilada Sauce
2 cans Cream of Chicken Soup 98% fat free
1 can evaporated fat free milk
1 can Fire Roasted Diced Chilies
1 cup Light Sour Cream
2-4 Tbl. Gourmet Garden Cilantro Blend
1 med. onion, diced
2 Tbl. garlic, chopped fine(refrigerated jar stuff is just right)
1 Tbl. Kosher Salt
1/2 tsp. black pepper
1 Tbl. Sriracha Sauce
20 Fajita size flour tortillas

In a very large mixing bowl combine enchilada sauce, cream of chicken soup and evaporated milk.  Pour one cup of mixture into 2 9x13 inch pans sprayed with non-stick spray.  Remove 4 cups of mixture into a separate small bowl.  To remaining mixture in large bowl add diced chilies, sour cream, Gourmet Garden Cilantro Blend, onion, garlic, salt, pepper, and sriracha sauce and mix well.  Add shredded chicken, 2 cups of shredded Monterey Jack cheese, and corn and combine well.

Spoon 1/3-1/2 cup mixture into center of each flour tortilla and roll.  Place seam side down in baking dish.  Each pan should hold 9-10 tortillas.  Repeat until both pans are filled, may need to turn some enchiladas sideways to fit in pan.  Divide remaining liquid that was set aside and pour over rolled tortillas to coat.  Split remainder of Jack cheese and cover with non-stick foil, or spray a piece of foil with non-stick spray and cover sprayed side down.  Bake at 350 for approx. 45 minutes.  Remove foil and bake an additional 10-15 minutes, until cheese is golden and browned.

Saturday, January 8, 2011

Root Beer Float French Toast

A friend of mine mentioned a great little breakfast place in Colorado that serves Root Beer French Toast.  I've never eaten there, but I could only imagine.  So, I told the family about this and we all agreed I needed to come up with something too.  I think it was really funny that as I was cooking and taking pictures for my blog Julie & Julia was on in the background.

I'm pretty sure I'm going to keep tweaking this recipe here and there so check back!

The Root Beer Syrup

1 1/2 cups White Sugar, 1/2 cup Brown Sugar, 1/2 tsp. each butter extract and vanilla, 1 tsp. Root Beer Extract

I used this measuring cup only so you could see through it.  Use measuring cups and pour both sugars into a microwavable container.  Add 1 cup of very hot water and stir.  It will be cloudy.  You want to microwave it on high for 30 second intervals until it is clear and all sugar is dissolved like this....

Add 1 tsp. Root Beer extract, 1/2 tsp. butter flavoring, and 1/2 tsp. vanilla extract.  Stir and set aside.

Ingredients for the Root Beer French Toast

One Loaf French Bread
2 Eggs
1/2 cup Milk
1 tsp. Root Beer Extract
Vanilla Bean Paste
Pinch of Salt

For Topping
Whipped Cream(in the can for the diner effect)
Maraschino Cherries

In a bowl or pie plate with at least 2" sides mix together eggs, milk, root beer extract and salt.  Oops, I forgot to take a picture of it, I also added about a tsp. of vanilla bean paste(or you could just use vanilla extract).  Not the prettiest color, huh.

Slice your French Bread into 1/2 inch slices.

Get your pan nice and hot.

Get your dipping station ready.

Spray the pan with non-stick spray(I use butter flavored).  When pan is very hot(water droplets should bounce off when sprinkled on the pan).  Dip bread in egg mixture, coating both sides, and add to pan.

When bottom of bread is brown and golden, spray the tops of the bread pieces with the non-stick spray.



Top with butter, syrup, whipped cream, and a cherry.

I couldn't understand the reviews as their mouths were quite full.  Something about mmmmhhhhuuuhhh whipped cream is mmmmhhhhuuuhhh so good with this mmmmhhhhuuuhhh.

By the way, the left over syrup was fantastic on some German Pancakes this morning!

Thursday, January 6, 2011

Lindsay D's Sugar Cookies

3/4 cup shortning, 1 cup sugar, 2 eggs, 1 tsp. vanilla
Add in:
2 1/2 cups flour, 1 tsp. baking powder, 1 tsp salt
Chill dough for 1 hour. Roll out to 1/8" and cut. Bake @ 400 for 6-8 minutes

They are my favorite. I just use pre-made frosting from the tub but I'm sure homemade frosting would be great too. Enjoy!

Monday, January 3, 2011

Guilt Free "Ice Cream" (WW pts.+)

1 mashed banana (0 pts.)
1 8 oz. carton Dannon Caramel Delight Light & Fit Yogurt(or any other fat free yogurt) (2 pts.)
1 Tbl. mini semi-sweet chocolate chips

Just mix them all together and freeze for at least 45 minutes.