Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Monday, February 13, 2017

Chicken Enchiladas / #FoodBloggerLove

Today I made these Chicken Enchiladas from the blog, Jane's Adventures in Dinner. I am participating in a fun recipe swap called #FoodBloggerLove! I was assigned a blog and I was to pick a recipe to make from that blog and post about it here at The Freshman Cook! 

Once I pulled up my assigned bloggers page, it took me all of 2 minutes to decide what I was going to make. All of the recipes look amazing, and the pictures are awesome, and when I saw the recipe for Chicken Enchiladas, I had to make it! 

I have been trying to come up with a recipe I liked for Chicken Enchiladas, but I have not had much luck. I keep putting in too much of this or too little of that, and I just can not get it right. So when I saw the Chicken Enchiladas recipe I knew it was fate! Oh my, IT IS AWESOME! I am in love with this recipe! I know you will love it too! I did make a few minor changes to accommodate my family and their likes and dislikes, and it is still awesome! Check out the recipe I made below, and then visit Jane's Adventures in Dinner and check out her original recipe too!

 Chicken Enchiladas
(printable recipe at end of post)
(makes 4)

Enchilada Sauce
1/2 tablespoon Cumin
1 tablespoon Chili Powder
1 1/2 tablespoons Flour
1 mashed Garlic Clove
1/2 tablespoon Garlic Powder
1 1/2 tablespoon Oil
3/4 cup Water
2 cups chopped Tomatoes

Chicken Mix 
1 1/2 cups shredded, cooked Chicken
1 teaspoon Cumin
1 teaspoon Chili Powder
1 tablespoon chopped Cilantro
4 Tortilla
1 cup shredded Monterey Jack Cheese


Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps. 
Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one. 
Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
Spoon more sauce over top of tortillas. Cover with cheese.
Bake for approx. 20 minutes, until hot and bubbly.
Serve and enjoy!
I hope you will try this recipe. I know you will love it! 
 Looking for more from Jane's Adventures in Dinner? 
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print recipe

Chicken Enchiladas

INGREDIENTS:

Enchilada Sauce
  • 1/2 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1 1/2 tablespoons Flour
  • 1 mashed Garlic Clove
  • 1/2 tablespoon Garlic Powder
  • 1 1/2 tablespoon Oil
  • 3/4 cup Water
  • 2 cups chopped Tomatoes
Chicken Mix
  • 1 1/2 cups shredded, cooked Chicken
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 tablespoon chopped Cilantro
  • 4 Flour Tortillas
  • 1 cup shredded Monterey Jack Cheese

INSTRUCTIONS:

  1. Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps.
  2. Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
  3. Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one.
  4. Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
  5. Spoon more sauce over top of tortillas. Cover with cheese.
  6. Bake for approx. 20 minutes, until hot and bubbly. Serve and Enjoy!
Created using The Recipes Generator

Sunday, February 5, 2017

Surf & Turf for Two / #SundaySupper

Valentine's Day is right around the corner, and with it comes the usual questions about how to celebrate. Should you eat out? Which restaurant should you choose? How much should you spend? This year make it easy and celebrate at home with a meal you won't soon forget! Surf and Turf for Two! It's easier than you think! One of the easiest parts of preparing this meal is the fact that the shrimp is almost all prep, with 2-3 minutes of cooking, and the steak can be cooked on the grill, which you probably know how to do already. If it is too cold to be outside grilling, cook it in a pan on your stove. The sides take care of themselves. Plus, you will have great leftovers!

Surf and Turf for Two
(printable recipe at end of post)

1 Beef Round London Broil  2.24 lbs
Zesty Italian Dressing
A-1  
16-20 ct Uncooked Shrimp
Shrimp Boil Oil
Cocktail Sauce
2 Lemon Wedges
Fresh Mushrooms
2-3 Onion Slices
Various Small Potatoes
Fresh Broccoli 

Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook. 
You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy.
As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely. 
About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli. 
As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
Slice down some of your steak before you plate it. It makes it so easy to serve. 
Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
Place the steak, the potatoes, and the vegetables on the main plate. Don't forget the broccoli like I did.! I even mentioned to my husband that I should have made something green for the plate, and it still did not dawn on me that the broccoli was still on the stove. I found it after dinner. It was fine, and I used it for soup the next day!

Thanks for joining me today! Scroll down a little and you will find  more tasty recipes from the Sunday Supper family.
Thank you to Candace, from Authentically Candace for hosting today!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here:

print recipe

Surf & Turf for Two

INGREDIENTS:

  • 1 Beef Round London Broil 2.24 lbs
  • Zesty Italian Dressing
  • A-1
  • 16-20 ct Uncooked Shrimp
  • Shrimp Boil Oil
  • Cocktail Sauce
  • 2 Lemon Wedges
  • Fresh Mushrooms
  • 2-3 Onion Slices
  • Various Small Potatoes
  • Fresh Broccoli

INSTRUCTIONS:

  1. Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
  2. Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.
  3. You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
  4. Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy. As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.
  5. About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.
  6. As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
  7. Slice down some of your steak before you plate it. It makes it so easy to serve.
  8. Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
  9. Place the steak, the potatoes, and the vegetables on the main plate. Enjoy!
Created using The Recipes Generator

 

Sunday, January 22, 2017

Southwest Chipotle Pulled Pork Naan Bread Pizza / #SundaySupper / #Nourish2Flourish

Southwest Chipotle Pulled Pork Naan Bread Pizza is one long recipe title, but it is one of the quickest, freshest meals you will ever put together! What's the secret?  You start with the Southwest Chipotle Nourish Bowl, which comes stuffed full of healthy, fresh veggies like cauliflower, kale, kohlrabi, and sweet potatoes. It also includes a Chipotle Corn Salsa and shredded Cheddar Cheese! Add some pizza sauce to the corn salsa, spread it on a piece of Naan bread, add the fresh veggies from the Nourish Bowl, top it with pulled pork, add cheese and dinner is ready! Three pizzas from one Nourish Bowl! Wow!
I think it is pretty much a given that life today is hectic and to find something to eat that is tasty, quick and healthy is a struggle. You will find that the Nourish Bowls are each a healthy meal in themselves with no need to add anything if you don't want. They are deliciously, wonderfully, perfect for any meal of the day, whether it is breakfast, lunch, dinner or a snack.  It would be great to take a Nourish Bowl for lunch at work, knowing that it will be ready to enjoy in 3-4 minutes, giving you extra time for you! Visit Mann's Nourish Bowls website to see the large variety of bowls that are available. You will want to try all of them!

Southwest Chipotle Pulled Pork Naan Bread Pizza
(printable recipe at end of post)
(Makes 3 pizzas)

1/4 - 1/2 pound Shredded Pork
Southwest Chipotle Nourish Bowl
3-4 pieces Naan Bread
4 tablespoons Pizza Sauce 
Shredded Mozzarella Cheese

Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. When it is done, shred some pork for your pizzas. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.
Open Nourish Bowl. Remove packet of Chipotle Corn Salsa and Cheddar Cheese. Add 4 tbl. of water to bowl. Microwave 3-4 min

While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together. 

Divide the salsa/pizza mix between the three naan bread. Spread mix onto the bread, as close to edge as you can. Add additional sauce directly to the bread, if needed.
Remove the veggies from the microwave and add them to the top of the sauce on each pizza.  
Add the pulled pork on top of each pizza.
Sprinkle mozzarella and some of the cheddar on to each pizza.
Bake at 350 degrees for 15-20 minutes.
 Remove from oven, slice and enjoy!
I am so glad you stopped by today! 
Keep reading to see all the tasty Nourish Bowl recipes created  by fellow Sunday Supper members! Then scroll down some more for info on Nourish Bowls and a fun giveaway!

    Nourish Bowls

Plus meet Gina Nucci, aka Gina Broccolini, one of the third generation family owners of Mann Packing - the creators of Nourish Bowls - in a Sunday Supper Movement Interview Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


    I hope you will try one (or two!) of these fantastic Nourish Bowls! For more information, stop by the Nourish Bowls Facebook page, and you can check them out on TwitterInstagramPinterest, and Youtube!


    Join Sunday Supper today, January 22 at 4pm EST for a Facebook Live segment! Family Foodie will be making one of her famous breakfast bowls using Nourish Bowls! There will also be a giveaway of a prize pack from Nourish Bowls! Click Sunday Supper to join in the fun!

    This post is sponsored by Nourish Bowls in conjunction with a social media campaign though Sunday Supper LLC. All opinions are my own.

    print recipe

    Southwest Chipotle Pulled Pork Naan Bread Pizza

    INGREDIENTS:

    • 1/4 - 1/2 pound Shredded Pork
    • Southwest Chipotle Nourish Bowl
    • 3-4 pieces Naan Bread
    • 4 tablespoons Pizza Sauce
    • Shredded Mozzarella Cheese

    INSTRUCTIONS:

    1. Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.
    2. Open the Nourish Bowl and pull out the packet of Chipotle Corn Salsa and the packet of Shredded Cheddar Cheese. Set aside. Add 4 tablespoons of water to the bowl. Place in microwave and heat for 3-4 minutes.
    3. While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together.
    4. Divide the salsa/pizza sauce mix up between the three naan breads. Spread the mix onto the breads, coming as close to the edges as you can. If you would like more sauce, add additional pizza sauce directly to the naan bread.
    5. Remove the veggies from the microwave and add them to the top of the sauce on each pizza.
    6. Add the pulled pork on top of each pizza.
    7. Sprinkle mozzarella and some of the cheddar on to each pizza.
    8. Bake at 350 degrees for 15-20 minutes.
    9. Remove from oven, slice and enjoy!
    Created using The Recipes Generator

     






Sunday, January 8, 2017

BBQ Filet Beef Tips / #SundaySupper

These BBQ Filet Beef Tips are one of my favorite meals. I first had this meal many moons ago at my favorite restaurant in Las Vegas. Whenever my husband and I celebrated birthdays we would go to this special spot. It was out in the middle of the desert, and the owners had turned the old ranch house into a restaurant I will never forget. It was charming and rustic, and they had a huge open grill where they cooked the steaks. They made their steak tips with sirloin instead of filet, but because we are talking about lean beef this week, I wanted to make this plate using my favorite cut of beef, filet mignon.  This meal is easy to make, the beef tips melt in your mouth, and it's the perfect meal to celebrate a special occasion!

BBQ Filet Beef Tips
(printable recipe at end of post) 

1 Baking Potato
Oil
10 ounce Filet Mignon Steak
Butter
2-3 Mushrooms, sliced
2-3 Onion Slices
BBQ Sauce 


Cut the steak into small bite size pieces. Discard any fatty pieces. I do not think it is necessary to season the filet. It has a wonderful flavor on its own. However, if you want to season it, now would be the time.
Wash the potato, cut in half lengthwise. Cut each half in half. Cut slices, rinse slices with cold water and place each slice on a baking sheet. I only put them on the baking sheet because when I am frying them I want to fry similar size pieces together. Fry in a medium size pan on the stove with medium high heat. When they are brown enough, place them on a paper towel to drain. Season with salt if desired.
Cook the steak on medium high in a frying pan with a pat of melted butter.
In a separate pan, melt a pat of butter and fry the mushroom and onion slices.
Serve with a side of BBQ sauce, and enjoy your special meal!

Thank you for stopping by today! I hope you enjoyed this recipe! 
Special thanks to Sarah, blogger at The Chef Next Door for hosting today's very tasty event!
Scroll down to find a lot more tasty and delicious lean meat recipes from the Sunday Supper family.


Appetizers, Soups, and Salads

Lean Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

print recipe

BBQ Filet Beef Tips

prep time: cook time: total time:

INGREDIENTS:

  • 1 Baking Potato
  • Oil
  • 10 ounce Filet Mignon
  • Butter
  • 2-3 Mushrooms, sliced
  • 2-3 Onion Slices
  • BBQ Sauce

INSTRUCTIONS:

  1. Cut the steak into small bite size pieces. Discard any fatty pieces. I do not think it is necessary to season the filet. It has a wonderful flavor on its own. However, if you want to season it, now would be the time.
  2. Wash the potato, cut in half lengthwise. Cut each half in half. Cut slices, rinse slices with cold water and place each slice on a baking sheet. I only put them on the baking sheet because when I am frying them I want to fry similar size pieces together. Fry in a medium size pan on the stove with medium high heat. When they are brown enough, place them on a paper towel to drain. Season with salt if desired.
  3. Cook the steak on medium high in a frying pan with a pat of melted butter.
  4. In a separate pan, melt a pat of butter and fry the mushroom and onion slices.
  5. Serve with a side of BBQ sauce
Created using The Recipes Generator

Wednesday, September 28, 2016

Chicken Fried Cold Noodle Salad

I have wanted to share this salad for a while now. It is so tasty!  I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC's 11 herbs and spices. So, I couldn't wait to try out the mix of the seasonings, and I wasn't disappointed! I don't know if it was their recipe, but it tasted a lot like it! 

I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!

Chicken Fried Cold Noodle Salad

Yield-1 salad
(printable recipe at end of post)

5 small Red Potatoes
1/4 cup Mayonnaise
1-2 tablespoons Ranch Dressing
1 Scallion Stalk
1 Hard Boiled Egg
Noodles (Yaki Soba Japanese Noodles)
Corn Niblets
1/4 cup Italian Dressing
2 cups Flour
3-4 Eggs
3-4  Chicken Strips
cooking oil 

Chicken Seasoning 

2 cups of flour

2/3 tablespoons of salt

1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper




Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart.  Mix together noodles and corn. Add dressing. Refrigerate.
Mix all the seasonings together.
Place flour in one pan, 3 eggs in another, and seasonings in the third.
Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
 Thanks for joining me today!

yield: 1 saladprint recipe

Chicken Fried Cold Noodle Salad

prep time: 25 MINScook time: 40 MINStotal time: 65 mins

INGREDIENTS:


  • 5 small Red Potatoes
  • 1/4 cup Mayonnaise
  • 1-2 tablespoons Ranch Dressing
  • 1 Scallion Stalk
  • 1 Hard Boiled Egg
  • Noodles (Yaki Soba Japanese Noodles)
  • Corn Niblets
  • 1/4 cup Italian Dressing
  • 2 cups Flour
  • 3-4 Eggs
  • 3-4 Chicken Strips
  • cooking oil
Chicken Seasoning
  • 2 cups of flour
  • 2/3 tablespoons of salt
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of basil
  • 1/3 tablespoon of oregano
  • 1 tablespoon of celery salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of dried mustard
  • 4 tablespoons of paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of ground ginger
  • 3 tablespoons of white pepper

INSTRUCTIONS:


  1. Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
  2. I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
  3. Mix all the seasonings together.
  4. Place flour in one pan, 3 eggs in another, and seasonings in the third.
  5. Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
  6. Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.