chicken milan

This is a super yummy, easy dinner. I modified it a little (I know, I can't believe it either!) from the original recipe which involves serving it with a garlic sauce-type linguine. I just didn't want the carbs from the pasta today so I switched it up and it was yummy!

1/2 c. all-purpose flour
1 t. dried basil
1/4 t. garlic powder
1/4 t. black pepper
1/2 t. dried parsley
1 t. salt
2 eggs
2 T. olive oil
1-1/2 pounds boneless skinless chicken breasts, cut into strips

Directions
In a shallow bowl, combine the flour, basil, garlic powder, black pepper, parsley and salt. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs.

In a skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until no longer pink. Serve with a side of vegetables and/or noodles. (This is great over noodles and probably would be be delicious on a green salad.)
 
Yield: 6 servings.

family recipe: wet enchiladas

I think we all probably have at least one recipe that we're not sure where it came from, what the name means, or what to compare it to, but it's a family favorite and there's no way around it. This is one of those recipes.

When my parents got married my Mom asked my Dad which of his Mom's recipes he wanted my Mom to make for him and this was one of them. Like I said, we're not sure where this recipe came from and why it's called "wet enchiladas". We can't come up with a better, more appropriate name so it's stayed the same. The only thing I can compare it to (thanks to a spouse who had never had anything like this before) is a type of Mexican, soupy chili served over a weird cornmeal tortilla pancake-type thing.

I'm not actually expecting anyone to try this (especially after an intro like THAT) but I'm just posting this for my posterity and any cousins who might enjoy it. (Oh and if you are a cousin and know what I'm talking about, please respond. It'd be interesting to see who else enjoys these like we do!)

Wet Enchilada's - from Grandma Amy
1 1/2 lb. hamburger
1 small onion, diced

Sauce:
1 qt. tomato juice
1 can tomato soup
1 T. chili powder
2 T. sugar
1/2 t. salt
1/4-1/2 t. pepper
1 1/2 t. oregano
1/4-1/2 t. garlic powder
1 t. cumin

Enchilada tortillas:
1 1/2 c. corn meal
1 1/2c. flour
2 1/4 c. milk
1 1/2 t. salt
3 T. oil

1. Brown hamburger and onions in a skillet. Remove from heat and drain off fat.
2. Simmer sauce ingredients for about 20 minutes.
3. While sauce in simmering, mix up enchiladas and begin cooking them. (I LOVE using my electric griddle for this but a big frying pan would work too.)
4.Add browned hamburger and onions. Thicken with 2-4 T. flour and water.
This is how I assemble it, from bottom to top:
cornmeal tortilla
fiesta cheese
a scoop of wet enchilada sauce on top
more fiesta cheese

However, if you actually like lettuce, tomatoes and onions, among other things on your tacos you may assemble it differently. I think my parents assemble it like I do then add the other veggies to the top. To each his own. Top it how you like it.

Note: When you're having leftovers, warm the tortilla by itself for about 30 seconds first, then add your other layers to be warmed up on top of it. Otherwise, the tortilla may be a little on the chilly side in the middle and nobody wants that.

favorite new crafty sites

I've stumbled upon these 2 sites and had to share. They are awesome! Very crafty and I love how they're laid out. Check it!

Homemade By Jill
Little Birdie Secrets

Watch out new sewing machine (my first one!) you and I have some work to get to! YAY!

banana nut bread

from my Mom's 1970's Better Homes & Gardens cookbook; still a crowd pleaser today.

1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. mashed ripe bananas (about 3)
1/2 c. chopped walnuts/pecans

1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts
3. Pour into a well-greased 9x5x3 loaf pan. Bake at 350* for 45-50 minutes or until done. Remove from pan; cool on rack.
4. Wrap and store overnight. Happy Breakfast!

family recipe: Priest Lake Lasagne

I can still see this recipe at home in my Mom's recipe file. It's very distinct because it's one of the few in my Dad's handwriting, which I've always loved.  This recipe has been passed down from my Grandma when she used to make it for her crew up at the Lake where our family has been vacationing for 50+ years. It always hits the spot and just thinking about it makes my mouth water. Mmmmm...

8 oz. lasagne noodles, cooked

***Meat/Sauce Layer:
1 lb. hamburger
1/4 lb sausage (optional- I'm not a big sausage fan, so I always OMIT this ingredient)
3/4 c. onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)

1. Cook these 4 ingredients in a soup-sized pan; salt and pepper to taste.

2. Then add:
15 oz can of diced tomatoes
15 oz. tomato sauce (don't have this? use 8 oz. tomato sauce + 6 oz. tomato paste + 2 oz. water)
1/8 c. parsley flakes
1/8 c. sugar
1 t. salt
1 t. basil

*Cheese layer:
2 1/4 c. cottage cheese
3/4 c. sour cream
1/2 c. parmesan cheese, grated
1 T. parsley
1 t. salt
1 t. oregano
1-2 eggs (optional)

3. Mix all cheese layer ingredients in a bowl.

1 lb. mozzarella cheese, shredded
1/2 c. parmesan cheese, grated

4. Layer 1/2 cooked noodles in a 9x13 pan.
Spoon 1/2 cheese layer over noodles; sprinkle with 1/2 the mozzarella.
Spoon 1/2 meat/sauce layer over and spread evenly.
Repeat layers,ending with meat/sauce layer.
Sprinkle final 1/2 c. parmesan over all.

5. Bake @ 375* for 30-45 minutes until hot and bubbly around the edge. (Cuts and serves best if allowed to stand for 5-10 minutes). Be sure to serve with some crusty garlic bread. Salad...optional :) I mean, what's the point?

*** Don't have time or energy to fuss with a homemade sauce in Step #2? Cheat a little on occasion like I do and use a quart of you favorite spaghetti sauce. I like Tomato & Basil.

mexican pasta bake

1 lb. hamburger
1/2 package of Taco Seasoning
15 oz. can of tomato sauce
1/4 c. green peppers
1 t. garlic powder
1 t. oregano
8 oz. rotini pasta, cooked
1 c. cheddar cheese, shredded
3/4 c. sour cream

1. Brown hamburger and drain. Stir in taco seasoning, tomato sauce, green peppers, and spices. Bring to a boil.

2. Meanwhile, combine pasta, 1/2 c. cheese, and sour cream. Spoon into a greased 2 qt (8x8) baking dish. Top with meat and remaining cheese.

3. Bake uncovered @ 350* for 30 minutes.

what's cookin'

I've been in a bit of a food rut lately; that's why I have not posted any new recipes. Being pregnant has affected my taste buds and sometimes limits what I want to or can eat, so that makes it tricky too.
I've been making some of the same tried-and-true recipes that have sustained me so well. I have tried a few new recipes, but they were flops and will NOT be repeated, so I'll spare you the recipe.

Here are the "oldies but goodies" we've been eating lately:

Bruschetta Chicken Bake

Mozzarella Ham Stromboli

Chicken Gorgonzola

Mexican Pasta Bake

Ham & Cheese Omelet Bake

Banana Nut Bread

Priest Lake Lasagne

Chicken Bundles

Dinner Party Chicken

Ham & Cheese Quiche

Legendary Chicken Enchiladas

Cafe Rio Chicken, Black Beans, Rice & Cilantro Lime Dressing

Writing this down I now realize that I have not shared ALL of these recipes in the past, but I will post them this next week, hopefully. Stay tuned :)