Sunday, August 13, 2017

Chicken Enchiladas / #SundaySupper

 Did you know that it is time for school to start up again? I can't believe it either?! But here we are! The problem with going back to school is that the daily schedule is adjusted one more time! That means a tighter time line for everything, including suppertime! So it is time for quicker meals, make ahead meals, and "what can I throw together" meals!  Which is where these cheesy Chicken Enchiladas come in! These enchiladas can be made ahead of time and enjoyed by everyone! Put the chicken mix together ahead of time and refrigerate. Make the sauce ahead of time and refrigerate. Put it all together at dinner, and conquer the school year dinner "time crunch"!

 Chicken Enchiladas
(printable recipe at end of page)
(makes 6 -using 9 1/2" tortillas)

2  pounds Chicken Breast
1 tablespoon Butter
11/2 cups chopped Onion
1 cup Sour Cream
1/4 cup chopped Green Pepper
1/4 teaspoon Pepper

1 cup shredded Cheddar Cheese
1 cup water
1/4 cup chopped Green Pepper
1 tablespoon Chili Powder
1 teaspoon dried Oregano Leaves
1/4 teaspoon ground Cumin
1 clove Garlic, finely chopped
15 ounce can Tomato Sauce
Flour Tortillas
Shredded Cheddar Cheese
Sour Cream

Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.

As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered. 
Pour sauce into oblong pyrex dish.
Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. 
for 20 minutes. Do not cover. 
Serve with refried beans along with cheese and salad, or .......
enjoy your chicken enchilada like I do, alone with lots of cheese and sauce!

Thank you for stopping by today! Today's #SundaySupper is all about "Back to School" dinners! For a lot more yummy, tasty recipes, scroll down and find more recipes from the #SundaySupper family!

Thank you to Em Beitel for hosting today's tasty event!

Back to School Dinners


 You can find The Freshman Cook on these pages:



Chicken Enchiladas

INGREDIENTS:


  • 2 pounds Chicken Breast
  • 1 tbalespoon Butter
  • 1 1/2 cups chopped Onion
  • 1 cup Sour Cream
  • 1/4 teaspoon Pepper
  • 1/2 cup chopped Bell Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup water
  • 1/4 cup chopped bell pepper
  • 1 tablespoon Chili Powder
  • 1 teaspoon dried Oregano Leaves
  • 1/4 teaspoon ground Cumin
  • 1 clove Garlic, finely chopped
  • 15 ounce can Tomato Sauce
  • Flour Tortillas
  • Shredded Cheddar Cheese
  • Sour Cream

INSTRUCTIONS:


  1. Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.
  2. As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
  3. Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered.
  4. Pour sauce into oblong pyrex dish.
  5. Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
  6. Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
  7. As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
  8. Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. for 20 minutes. Do not cover.
  9. Serve with refried beans along with cheese and salad, or enjoy your chicken enchilada like I do~alone with lots of cheese and sauce!
Created using The Recipes Generator

Friday, August 11, 2017

Fall Trail Mix / #15 Minute Friday

This #15 Minute Friday, Fall Trail Mix is so easy it's ridiculous, and so crazy good, you will want to make it again and again! There are only 4 ingredients and all of them are easy to find!
 Fall Trail Mix

Peanuts
Golden Raisins
Mini Peanut Butter Filled Pretzels
Frozen Mini Kit Kats

 
I didn't list any amounts on the ingredient list because if you like one item more than an other, you should use more of it! This picture shows how much I used of each one. I used more of the raisins and peanuts because they are so good together and they are the smaller ingredients when it comes to size. There is no wrong
amount!
 I think this is also a great party mix. I can see myself serving this during some football parties this fall!
Thanks for stopping by today! Have a great weekend!

Here are some other Trail Mix ideas:


Happy Trails!


  

Thursday, August 10, 2017

Celebrate It! Blog Link Party!


Thanks so much for stopping by! I am so happy you are here, and I can't wait to see what you want to share!


Last weeks featured links:

Cow Patty Casserole 
from

Sea Salt Body Scrub
from

Gender Reveal Cake Pop
from




Wednesday, August 9, 2017

Lemon Curd / #FarmersMarketWeek

Lemon Curd has been a part of cooking history for a long time now, since sometime around the late 19th century, and if you haven't yet made Lemon Curd, you might want to give it a try. It has a deep, but not overwhelming, lemon flavor that tastes fantastic when used as a simple spread over a piece of toast, or as fancy as the filling in a triple layer birthday cake. 
Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won't last that long!


Lemon Curd
(printable recipe at end of page)

1/3 cup Sugar 
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten

Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
Add butter and stir.
Stir while it becomes thick and bubbly.
 Add half of the lemon mixture to the eggs. Stir.
Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.  

#FarmersMarketWeek - A week of #FarmFresh recipes

 
#FarmersMarket Wednesday Recipes

Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook 
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden  
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures  
Roasted Eggplant with Tahini by Caroline's Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla



Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:


Lemon Curd

INGREDIENTS:


  • 1/3 cup Sugar
  • 2 teaspoons Cornstarch
  • 2 teaspoons Lemon Peel, finely shredded
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 2 Eggs, beaten

INSTRUCTIONS:


  1. Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
  2. Add butter and stir. Stir while it becomes thick and bubbly.
  3. Add half of the lemon mixture to the eggs. Stir.
  4. Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Created using The Recipes Generator









Tuesday, August 8, 2017

Cherry and Peach Galette / #FarmersMarketWeek

This Cherry and Peach Galette is so much fun to make and eat! If you haven't ever had one before, you will be surprised at how easy it is to make. I used a store bought pie crust, which makes the Galette even easier, but a homemade crust can be used also! The beauty of the Galette is it's rustic look. You never have to worry about it looking perfect like you might a pie crust, and the fruit is definitely the star of the show with this dessert!

Cherry and Peach Galette 
(printable recipe at end of page)

1 pound Fresh Bing Cherries
4 small Fresh Peaches 
1/2 pound Fresh Blueberries
2 tablespoons Sugar
2 tablespoons Flour
9" round Pie Dough
Coarse Sugar
Powdered Sugar


Wash, pull off the stems, and pit the cherries. I used Bing cherries for the most part, but I had a few Rainier Cherries left over from another recipe, so I used those also. Place in a large bowl.
Wash and pull off the stems of the blueberries. Add to the bowl of fruit.
Mix in the sugar and flour with a spoon.
Place fruit into the center of the pie dough. Pile up the center higher than the edge of the circle. You will have a little fruit left over, but I know it won't go to waste! Use the leftover for topping ice cream or making a smoothie! Start bringing the dough up like in the picture. Pinch and fold the dough to the side. Sprinkle the dough with coarse sugar.
Place Galette on a baking sheet that is covered with parchment paper. Bake at 425℉ for 15-20 minutes. Make sure the bottom of the dough cooks completely.You can check it by sliding a spatula under the galette and slightly tipping the spatula up to look. Remove from the oven and let cool for 5 minutes.
Sprinkle confectioner's sugar on the top. Slice into pieces and enjoy!

Thank you for joining me today. If you haven't ever made a Galette, I think you would enjoy doing so. As you can see, they are easy and pretty quick to make and a Galette is an great way to get rid of fruit that needs to be used up. For variety, another way to top your Galette is with a scoop of whipping cream!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.

#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarket Tuesday Recipes 

Bing Cherry and Peach Galette by The Freshman Cook
Bruschetta with Marinated Tomatoes and Ricotta by The Redhead Baker
Cabbage Slaw with Seasonal Herbs by Culinary Adventures with Camilla
Fresh Strawberry Lemonade by Family Around The Table
Kiwi Guacamole by A Kitchen Hoor's Adventures
Summer Pasta Primavera by Palatable Pastime
Brown Sugar Zapple Crisp by Cooking with Carlee
Zucchini Raisin Cookies by Jolene's Recipe Journal
How to Freeze Corn on the Cob by The Frugal Pantry

Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:


Cherry and Peach Galette

INGREDIENTS:


  • 1 pound Fresh Bing Cherries
  • 4 small Fresh Peaches
  • 1/2 pound Fresh Blueberries
  • 2 tablespoons Sugar
  • 2 tablespoons Flour
  • 9" round Pie Dough
  • Coarse Sugar
  • Powdered Sugar

INSTRUCTIONS:


  1. Wash, pull off the stems, and pit the cherries. I used Bing cherries for the most part, but I had a few Rainier Cherries left over from another recipe, so I used those also. Place in a large bowl.
  2. Wash and pull off the stems of the blueberries. Add to the bowl of fruit.
  3. Mix in the sugar and flour with a spoon.
  4. Place fruit into the center of the pie dough. Pile up the center higher than the edge of the circle. You will have a little fruit left over, but I know it won't go to waste! Use the leftover for topping ice cream or making a smoothie! Start bringing the dough up like in the picture. Pinch and fold the dough to the side. Sprinkle the dough with coarse sugar.
  5. Place Galette on a baking sheet that is covered with parchment paper. Bake at 425℉ for 15-20 minutes. Make sure the bottom of the dough cooks completely.You can check it by sliding a spatula under the galette and slightly tipping the spatula up to look. Remove from the oven and let cool for 5 minutes.
  6. Sprinkle confectioner's sugar on the top. Slice into pieces and enjoy!
Created using The Recipes Generator




 


Monday, August 7, 2017

Roasted Corn Dip / #TasteCreations

How do you like your corn? We are talking corn today at #TasteCreations! I don't know about you, but I think corn is one of the sweetest pleasures of summer.  My favorite way to enjoy it is roasted in a campfire or on the grill! If you haven't tried this method yet, give it a try! Roasting gives the corn a deep, wonderful flavor that I think you will love!
When putting together this Roasted Corn Dip, the peppers and the onion are roasted too, so you have a totally roasted bowl of goodness right here! Add some chips, and this dip will be welcome at your next bbq or game watching get together!

Roasted Corn Dip

1/4 of a red, yellow, and orange pepper
1 ear of corn
1/4 Vidalia Onion
4 ounces Sour Cream
2 ounces Ranch Dressing
1 teaspoon Hot Sauce
1/4 of a Green Onion
Chips to dip

Cut the onion in 1/4's. Wrap the entire thing in foil. Cut the peppers in to 1/4's also. Clean the corn. Place the corn the peppers and the onion on the grill. Grill on high. When they start to brown, turn the corn, and turn over the peppers. The onion can be left alone.
Chop the peppers in to very small bite size pieces. Do the same with the onion. 
Cut corn off of the cob. Mix the onion, peppers, and corn together. You will need 1 cup of the mix.
Mix together the sour cream and ranch dressing. Add hot sauce and mix.
Add the veggie mix to the sauce. Add more if needed. Leave out a little bit of the peppers and corn and add to the top of finished bowl. Add chips for full dipping pleasure! 

Thank you for dropping by today!

 Click  on the link below to find more "corn" recipes!






Blueberry Scones / #FarmersMarketWeek

#FarmersMarketWeek starts now! I am excited to be sharing some recipes this week that are all made with ingredients from your local farmers market. Today I made these yummy scones, overloaded with fresh blueberries and drizzled with a vanilla glaze! These scones are easy to make, awesomely moist, and the perfect accompaniment to your morning mug of coffee or a late night snack with some cold milk chilled in the freezer. Pick up some blueberries of your own at your farmers market or grocery and make these blueberry scones. You will be glad you did!


Blueberry Scones
(makes 10 scones)
(printable recipe at end of page)

2 cups all purpose Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
Pinch of Salt
1/3 cup Butter
1 teaspoon Lemon Peel, finely shredded
1 cup Fresh Blueberries
2/3 cup Buttermilk
1 teaspoon Vanilla

Vanilla Glaze 
1 cup sifted Confectioner's Sugar
1 tablespoon Vanilla


Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
Make a well in the center of the bowl. Add lemon peel. Set aside.
In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth. 
Place dough onto an ungreased baking sheet. Form into a 8" circle. Cut dough into 10 wedges, but don't cut all the way through dough.
Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner's sugar and vanilla together. Remove scones from the oven.
Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
I am so happy that you stopped by today! I hope you try these Blueberry Scones because I know you will love them!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.


#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek  

 Monday Recipes
 

Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n' Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook 
Cherry Stout Jam by The Redhead Baker 
Farmer’s Market Breakfast Casserole by New South Charm 
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline's Cooking 
Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee  
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden



Thank you to Christie and Cynthia for hosting this fun, week long event! 




You can find The Freshman Cook on these pages:


Facebook


Blueberry Scones

INGREDIENTS:

Scones
  • 2 cups all purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • Pinch of Salt
  • 1/3 cup Butter
  • 1 teaspoon Lemon Peel, finely shredded
  • 1 cup Fresh Blueberries
  • 2/3 cup Buttermilk
  • 1 teaspoon Vanilla
Vanilla Glaze
  • 1 cup sifted Confectioner's Sugar
  • 1 tablespoon Vanilla

INSTRUCTIONS:


  1. Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
  2. Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
  3. Make a well in the center of the bowl. Add lemon peel. Set aside.
  4. In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
  5. Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth.
  6. Place dough onto an ungreased baking sheet. Form into a 8" circle. Cut dough into 10 wedges, but don't cut all the way through dough.
  7. Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner's sugar and vanilla together. Remove scones from the oven.
  8. Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
Created using The Recipes Generator