White Chicken Enchiladas & Spinach and Artichoke Macaroni and Cheese

As part of a new initiative to try to have more home cooked meals, my mom and I picked out three meals to make for one week. We gathered our ingredients at the store and put ourselves in the mindset that, yes, we were going to do the dang thing.

When looking for great dinner ideas, I recommend Cassie Craves. She promptly posts daily and has the most amazing breakfast, lunch, and dinner recipes. They are all doable and nothing too elaborate. Perfect for anyone's family! I admire her great dishes all the time (and drool a little), but now it was time I finally tried one! I did attempt her stick chicken drumsticks a long while back, and they were a HIT! So I knew I could trust in her other recipes;)

We actually made two of her recipes. First: White Chicken Enchiladas with Green Chile Sour Cream Sauce.

The ingredients for this recipe are so simple, but you're still creating a masterpiece of a dish. Cassie has signature enchiladas she makes from time to time and they are just adorable. I liked the looks of this one especially. It all was so easy to make and the results we amazing! I just loved this dish so much. I can't wait to try the other varieties of enchiladas she has on her blog. Check her out!

White Chicken Enchiladas with Green Chile Sour Cream Sauce
from Cassie Craves

8-10 soft taco size flour tortillas

2 cups shredded Monterey jack cheese, divided

2 cups shredded cooked chicken
3 tablespoons butter

3 tablespoons flour

1 can chicken broth
1 cup sour cream

1 7-ounce can diced green chiles
Cilantro for garnish, if desired

1. Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.

2. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.

3. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

Second: Spinach and Artichoke Macaroni and Cheese

This looked too good not to try. I love spinach and artichoke dip and this turns it into a main course. And, like Cassie mentions, it's a great way to sneak in veggies! My dad and sister actually ate this. And that's saying something. I loved the cheesey goodness and also have healthy veggies tucked.

Please excuse my lack of photos=(

Spinach and Artichoke Macaroni and Cheese
from Cassie Craves

1 pound short-cut pasta
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup chicken stock
2 cups milk
1 10-ounce box frozen chopped spinach, defrosted and drained
1 can chopped artichoke hearts in water, drained
2 cups shredded Italian cheese blend, plus additional for sprinkling on top
1 cup grated parmesan cheese, plus additional for sprinkling on top

1. Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop in the pasta. Cook to al dente, according to the package directions. Drain the pasta and reserve.

2. While the pasta is cooking, place a medium pot over medium-low heat with the olive oil and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute, then whisk the chicken stock into the pan, cooking for another minute. Whisk the milk into the pan and bring up to a bubble. Add the vegetables and salt and pepper to taste to the sauce and simmer until thickened, 2 to 3 minutes. Add the cheeses to the sauce and stir until melted.

4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle more of the cheeses over the top and broil under low heat until the cheese has melted and the top is golden brown.

I will definitely be making more of her recipes in the future!!

High Rise Sour Cream Streusel Muffins

I don't have a whole lot to say about these. I don't make muffins very often, not sure why. I guess I always consider them only for breakfast. And, since I don't vary my breakfasts too much from my Greek yogurt or overnight oats, I don't see subbing them in. But for some reason these drew me in. I guess since it's been awhile for me and muffins, this was a good starter.

I found this via Cookie Madness. These are a nice muffin base, allowing you to add in whatever the heck you want. I added a dark brown sugar streusel topping with I think was much needed. Warm out of the oven is best. They didn't keep that well. I thought they got pretty tough in the day or two following=/. But certainly right out of the oven is incredible! They taste like the best cinnamon coffee cake you've ever eaten!


Overall, I don't feel compelled to ever make these again. I made half the recipe for 12 muffins.

Okay, boring post. Sorry! Trust me tough, better ones are coming real soon!

High Rise Sour Cream Muffins
found here

4 oz (1 stick) unsalted butter, softened

1 1/2 cups granulated sugar
1 teaspoon vanilla
4 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup sour cream
2 3/4 cups all purpose flour (12.5 oz)

Preheat the oven to 450 degrees F. If you’re using a dark (darker than silver) muffin pan, use 400 degrees F. Grease 24 muffin cups or line with paper liners.

Beat butter and sugar with an electric mixer until light and creamy. Beat in vanilla, eggs, salt and baking soda. Fold in the sour cream, then fold in the flour and any add-ins you choose (see below).

Divide batter evenly between the muffin cups and bake for 15 minutes at 450F or about 23 minutes at 400F. Remove from oven, let cool. Remove from pans. Make 24

Also, I won a giveaway over at Chocolate Moosey!


She was having a Nescafe Coffee Giveaway and I won! I got this nice Nescafe mug and 5 boxes with 6 different coffee types in each.


They are individual sized packets perfect to add to 6 oz of water (and of course a heavy dose of white chocolate mocha creamer he he!) My mom gave up coffee for Lent so they were all left for me to enjoy! I've never drunken coffee regularly before, but now I'm becoming an addict! Of course when I run out I can quit cold turkey, right? I hope!

Lemon Sour Cream Walnut Cake

I made this minutes after our power came back on.

It was a SMS recipe not too long ago, and I book marked it in hopes to someday make it. Now usually when I do that, it gathers dust in my queue. But not this time. I made sure I got around to making it within the same year!

It was pleasingly good! I didn't really have that high of expectations for it, but it deserves more credit. It was a real nice treat to have and I super glad I made it! The walnuts make this thing. WALNUTS! Sorry, I just really really loved the walnuts in it=)


There's not much to say about it. The glaze was money, though. Super, super good. Plus, it was easy to put together. And, it was gone the next day!!

What could be better than lemon on a cold day?


Lemon Walnut-Sour Cream Pound Cake
The Sweet Melissa Baking Book by Melissa Murphy
found here

The cake:
8 tablespoons (1 stick) unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups sugar
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon pure vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 cup walnuts, coarsely chopped

The Glaze:
1/4 cup sugar
1/4 cup fresh lemon juice

Directions:
Position a rack in the center of your oven. Preheat the oven to 350F. Butter and flour a 1 1/2-quart loaf pan.

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening, sugar and zest, 3 to 5 minutes. Add the lemon juice, almond extract, and vanilla and mix to combine. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the batter in two batches, alternating with the sour cream. Do not over mix. Scrape down the sides of the bowl. Gently fold in the walnuts, saving some to sprinkle on top.

3. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before inverting onto a rack for glazing.

4. For the glaze: In a small saucepan, combine the sugar and lemon juice and heat to a high simmer. Simmer for 2 to 3 minutes, or until reduced by half.

5. Using a pastry brush, brush the hot glaze on the still-warm unmolded cake. Brush again, if desired, after 10 minutes. Let cool before slicing.

The pound cake keeps well wrapped in plastic wrap for 3 to 4 days at room temperature. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 1 month. Defrost still wrapped at room temperature.

Creamy Chicken Filled Turnovers

I've been trying to do more cookbook recipes instead of frozen meals or fast food. Back to basics recipes. No I don"t mean Ina Garten, but just some good home cooking. Too often I come home and end up just throwing odds n' ends food items together and call it a "meal". No more. I want to sit down and have a nice dinner. Now, don't get me wrong, I do have parents but I've kinda taken over as the cook in the family so some of the responsibility is placed to me. And trust me, my mom cooks plenty of nice meals, but coming home at 5 doesn't give much time and I'm soo hungry at that point that traditional meals are far off.

So I took some initiative and pulled out some recipes. Beginning with a crowd pleaser that I knew everyone in my family would enjoy.

These chicken turnovers were great dipped in a sauce stolen from another recipe in the book. They could have been a bit creamier on the inside but that was hardly a draw back. These are a great appetizer idea but there is a ton of labor involved. With the3 pastry making, rolling, and cutting. Then chicken grilling and shredding. But they were fun to make and super good to eat!

Creamy Chicken Filled Turnovers
from Land O Lakes "Treasury of Country Recipes" pg 11

Ingredients:
Pastry:
-1 1/3 c. all-purpose flour
-1/2 tsp. salt
- 1/2 tsp. paprika
-1/2 c. butter
-2 to 4 tbsp. cold water

Filling:
-2 tbsp. butter
-2 tbsp. finely chopped onion
-1 1/2 c. cooked, shredded chicken
-3 oz. cream cheese
-1/4 tsp. salt
-1/4 tsp. thyme
-1/4 tsp. pepper
-3 tbsp. chicken broth

Directions:
In 10" skillet melt butter; add onion. Cook over medium heat until softened (4-5 minutes). Stir in remaining filling ingredients. Continue cooking, stirring occasionally, until cream cheese is melted and heated through (2-3 minutes). Set aside.

Heat oven to 375. In medium bowl, combine all pastry ingredients except butter and water. Cut in butter until crumbly. Stir in water; shape into ball. On lightly floured surface roll out dough to 1/16" thickness. Cut with floured 2 1/2" round cookie cutter.

Place 1 tsp. filling on one half of circle; fold other half over. Press edges with fork to seal. Place on cookie sheets; repeat with remaining pastry and filling. Bake for 15-20 minutes or until golden brown.


I made this dip for the turnovers, because I just love the idea of having dips for everything. Honestly, everything I eat is better when one thing is dipped into another. I always eat like that. I guess it's the contrasting textures that makes me love it so!

Dip
from Land O Lakes "Treasury of Country Cooking" pg 8
Combine:
1 c. sour cream
2 tbsp Dijon mustard
1 tbsp milk

Getting Personal and... Creamy Pizza Dip

I feel like this blog is slipping from me. Have I seemed less personal compared to how I started? Looking back at my first post and up to now, I've lost the stories and little insights into my life. I apologize. I think I got more concerned with throwing a recipe up to show I made something, than really personalizing and giving love into this blog. But I'm hoping to change, I swear.

That's a picture of me on my first day of school. I'm in 11th grade and since it was about 6 in the morning I wasn't too awake. I'm a member of the volleyball team at my school and the hours we keep are insane. 6 days a week commitments. Game days I may not get home until 10 o' clock at night. And Saturdays you get on a bus at 7 am for a tournament and get home by 6 pm. This doesn't leave much time for baking, or school work or anything else. But, I've managed to keep my blog thriving even during these hectic times. Volleyball will be ending soon and I'll have much more time on my hands. (And that means more time blogging hehe)

Also, I've been growing my hair out for quite along time. Truely, the first thing people will say to me is, "Wow! You've got really long hair." I know. I've only been growing it for like ever! And so I've been contemplating cutting it for the longest time. When I ask for other people's opinions I always get a huge gasp and, "No! You can't! It's so nice!" But honestly, It's so unmanageable. It gets really annoying as well. Then one day I took the leap and got 6 inches cut! This was a huge step for me. My hair was my safety blanket and with it gone I thought I would be lost. Well, it's cut and I love my new look. Not too short but still different. I hope I don't sound too conceded talking about my hair, but it's just been such a big part of me, literally. Okay, enough about hair. Here's some pictures of before I cut it, and then we can give it a rest. =o)



Unfortunately I don't have an after photo yet. But I'll get around to it someday...

Now for a recipe of sorts:

I don't have a picture for this dip and I'm not even sure if it's the best recipe possible, but i was hungry and used what I had. I added ingredients as I went, just throwing in what felt right. I'm sure you could add some seasonings or pepperoni or whatever you like.

4 oz cream cheese, softened
1/4 cup sour cream
1/4- 1/2 cup pizza sauce, or just to taste
shredded cheeses: cheddar, mozzarella, romano, provolone...

Simple, right? I choose to eat it with butter crackers and to me this was a comforting dish. My fam and I gobbled it up.

Also, more personal tid bits to come in future posts!!!

Sour Cream Pumpkin Coffee Cake w/ Cinnamon Icing

When I saw this recipe I thought it looked fabulous. had just the right amount of pumpkin left over from my last recipe and this seemed like a great way to use it. Although, I had to put my hopes for making a pumpkin milkshake on the back burner.

This was a bit interesting to make. You prepare a cake batter, a pumpkin filling, and a variation on a streusel topping. The cake was easy to make, but the pumpkin filling just seemed a bit bland. If I had thought about it, I really showed have added some other spices to it because the end result was pretty bland. I hit a bit of a wall with the streusel topping. I didn't have pecans. I really thought I did, but unfortunately it was a bag of slivered almonds instead=( Not the same thing. So I had to leave them out, which was unfortunate because I think they would have added soooo much more to the recipe.

After an hour of baking, I took it out and let it cool over night. In the morning it looked great and I tried a piece. Bland. That's what I'd call it. The different layers just didn't come together very well taste wise. The pumpkin middle wasn't seasoned very well, which again, is why I should have added more spices. The streusel was okay, but pecans would have been a great addition. The cake itself was very good, though.



I also felt as though it needed some icing. So on the spot, I whipped up some cinnamon icing.
I supplied my "recipe" below, but take into account that I eyed balled it all. I put down measurement amounts that I thought I used but I don't really know. Also, the amount I made would not be enough for a whole cake, or let alone half of it. I just made enough for the piece I was having and maybe one or two more.

The addition of the icing, however, completes it. It was just what the cake needed. The large amount of cinnamon made up for the lack of overall spices and definitely took the cake from bland to mighty tasty.



I probably won't make this recipe again, but it was nice to try. With so many pumpkin recipes out there this one isn't super necessary to try. If your ambitious enough to tweak recipes as you go then you might like to play around with this one. Also, I've eaten this room temperature but I'd like to see how it tastes warmed up.

*added 10/18/09: I tried this cake a day after and it was much better. Maybe the flavors had more time to come together? I don't know. But after a day and a half, you don't even need the icing. It's good.

Sour Cream Pumpkin Coffee Cake
from Megans Cooking (hers looked better than mine)

Ingredients:
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice

Streusel
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.

Directions:
Preheat your oven to 325 degrees and grease and flour a 9 x 13 x 2 pan.

Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well.

In a separate bowl, combine flour, baking powder and baking soda.

Add dry ingredients to butter mixture alternately with sour cream.

In a separate bowl, combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.

Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners.

Sprinkle half of the streusel over batter. Spread pumpkin mixture over Streusel.

Carefully spread remaining batter over pumpkin mixture.

Spread remaining streusel over top.

Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.

Cinnamon Icing:
1 cup powdered sugar
1/8 cup milk
1 1/2 T cinnamon
A dash of vanilla

These are all eye-balled so play around until you find a taste you like. If it seems too sugary don't be alarmed because the taste of the cake tones it down.

Dad's Delish Dish

My dad came home one day and told me he was going to make dinner for the family. This is pretty surprising to hear because that never happens. But he had tried a dish somebody at his work had brought in and got the recipe for it. He prepared in advance and got all his ingredients together for when he'd make his big meal. And when it was time to start, he laid out all of what he needed before him.

Your basic low down of the recipe is:
A layer of spiral pasta, then a layer of cream spinach spread. Top with some small halved meatballs and red sauce. Sprinkle some mozzarella cheese and you're done.

This dish was simple and honestly incredible. I seriously can not even begin to describe to you how delicious this was. I paired it with some garlic bread to complete the meal.

The cream cheesy spinach was out of this world. Meatballs are perfect fillers and paired with a red sauce and pasta, you've created a meal of perfection!!

Please try this. YOU MUST.
Dad's Delish Dish
*Bear with me on these ingredients. My dad could not remember exact numbers and sizes of anything! So, trust your judgment and add to taste.






Ingredients:
Spiral noodles- enough to lightly cover a 9 x 13 pan
1 bag of frozen spinach, thawed
1 pkg of cream cheese, room temp!
1 bag of frozen meatballs, prepared as directed, halved
red sauce w/:
1 tablespoon parsley flakes
1 tablespoon dry chives
1/2 teaspoon garlic powder
shredded mozzarella cheese

Directions:

Prepare and cook the noodles as directed on the package. Layer your spiral noodles along the bottom of your pan. Note: You can use a dish of any size or shape as long as you adapt the other ingredients to fit it.



Cream together your cream cheese and spinach and spread over top the noodles. Place your halved meatballs over the spread with the rounded side up. Then, layer over top with your red sauce. Sprinkle some mozzarella cheese over the whole thing.

Bake at 350 degrees for 30 minutes?, or longer if it needs more. The time is really just preference because nothing needs cooked, just heated and until the cheese is melted on top.

Layered Taco Dip, minus the meat

Yumm... taco dip!!! Although, this taco dip is meat free, making it simpler to whip up, it's tastier in my opinion.

This is just your basic easy layered taco dip. A classic, but a favorite=).

We used a pie dish but use any container you want.
From the bottom:
-guacamole (1 avocado smashed with lemon juice to taste)
-salsa (a mild kind, you don't want anything too spicy to overwhelm the over flavors)
-refried beans
-sour cream
-shredded cheddar cheese

Next time, I'd switch the order of the salsa and beans. For assembling, it was somewhat tricky to spread the heavy beans over the watery salsa.

Taste: Amazing-ness!! The slight lemon taste of the creamy guacamole with the fresh salsa, then the savory beans, the cold silky sour cream, and the tangy cheddar on top is the ultimate combination.

So go on and make this fantastic simple dip and start scooping it up with some delicious blue corn chips!