Creamy Chicken Enchiladas

Creamy Chicken Enchiladas:
Allrecipes

1 Tablespoon Butter
1 chopped yellow onion
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 (4 ounce) can diced green chiles
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1  Rotisserie Chicken
2 cups Shredded Mexican Cheese Blend
10 (12 inch) flour tortillas
1/2 cup milk
Green Tomatillo Salsa

Preheat oven to 350 degrees.

In a medium saucepan over medium heat, melt the butter and sauté the onion until tender (about 3 to 4 minutes).  Add the garlic powder, cumin and chili powder, then stir in the green chiles, cream of mushroom soup, cream of chicken soup and sour cream.  Mix well.  Reserve 3/4 of the sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 cup of shredded Cheddar.  Stir together.

Put green tomatillo sauce on bottom of casserole dish

Fill each flour tortilla with the chicken mixture and roll up.  Place seam side down in a 9x13 pan.

In a small bowl, combine the reserved 3/4 of the sauce with the milk.  Spoon this mixture over the rolled tortillas and top with the remaining shredded cheese.  Bake in the preheated oven for 30-35 minutes or until cheese is bubbly.

6 hour Foolproof Standing Rib Roast

Paula Deen

Ingredients:

One 5 pound standing rib roast
1 Tablespoon House Seasoning
(1 cup salt, 1/4 cup black pepper, 1/4 cup onion powder)


Directions:

1.  Allow roast to stand at room temperature for AT LEAST one hour

2.  Preheat the oven to 375 degrees.  Rub roast with one Tablespoon of House Seasoning (not the entire amount called for in the seasoning recipe).

3.  Place roast on a rack in the pan with the rib side down and the fatty side up.  Roast for 1 hour.  Turn off the oven.  Leave roast in the oven but do not open oven door for 3 hours.  About 30-40 minutes before serving time, turn oven to 375 degrees and reheat the roast.

IMPORTANT:  DO NOT REMOVE ROAST OR RE-OPEN THE OVEN DOOR FROM TIME ROAST IS PUT IN UNTIL READY TO SERVE.

Note:  I made this with a 7.5lb roast, let it sit on the counter for 2 hours, added proportionally more seasoning,  and then followed timing directions exactly for an hour, it sat in the oven for about 4 hours and then reheated it in for 40 minutes in the end.  It was medium rare, but I probably would have thought it would have been perfect with a 5 pound roast, 3 hour rest time at 30ish  minutes reheat time.  This would be very east to cook and then walk away from and run errands, etc.

French Toast

Ingredients:

2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup white sugar
8 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 loaf of white bread, challah bread, brioche bread
Real Maple syrup

Directions:

Combine the ingredients.  Butter griddle.  Dip bread in egg mixture.  Fry slices on both sides.

Serve with butter and warm maple syrup.

Notes:  Makes the entire loaf ... about 15 pieces of French toast.

Mexican Lasagna

Mexican Lasagna
Rachel Ray

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt and Pepper

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack (1 bag shredded cheese)

2 scallions, finely chopped

Directions:

1. Preheat the oven to 425 degrees F.
2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with salt and pepper and chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
3. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

5 Ingredient Homemade Bread

1. From:  Sally's Baking Addiction (January, 2020 Challenge)
2. 
   
3. Ingredients:
4. 3 and 1/4 cups (420g) bread flour (spoon & leveled), plus more for hands and pan
5. 2 teaspoons instant yeast (a little bit less than one package)
6. 2 teaspoons coarse salt (see note)
7. 1 and 1/2 cups (360ml) cool water
8. optional: cornmeal for dusting pan
9. 
   
10. 1.  Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.
11. 2.  Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.
12. 3.  Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 
13. 4.  Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats– pour boiling water into a baking pan on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.
14. 5.  Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.

Chicken Breasts in a Lemon Caper Cream Sauce

Ingredients:

1 Lemon
4 boneless thin sliced chicken breasts
1 tsp Dill Weed
salt and pepper
2 tsp garlic powder
6 Tablespoons butter
White wine
1 cup whipping cream
3 Tbsp capers, drained and rinsed

Squeeze the juice of a lemon over both sides of the chicken breasts.  Let them sit in the lemon juice for about 15 minutes.  Then generously salt and pepper chicken breasts.  Sprinkle garlic powder and dill on chicken breasts.  Melt butter in a saute pan on medium.  Brown chicken breasts on both sides until almost cooked through.  Remove chicken breasts to a plate and cover with foil.  Turn heat to medium high and deglaze pan with white wine.  Whisk in whipping cream and reduce for about 6 minutes.  Add in capers and chicken breasts and simmer until cooked through, about another minute or 2.