Chicken Enchiladas
Ingredients:
1 medium onion, chopped
2-4 tbsp butter
4-6 chicken breasts, chopped
1 - 1-1/2 cups salsa
1 pkg (125g) cream cheese
2 cups grated cheese (I like a mixture of cheddar, mozzarella and asiago)
6 large flour tortillas
Directions:
1. Chop chicken into cubes and fry on stove in butter until it is no longer pink. Remove from pan and set aside in a bowl.
2. Cook and stir onion in butter over medium heat for 2-3 minus until softened. Stir in cooked onion, about 2/3 cup salsa, and cream cheese. Cook until thoroughly heated.
3. Stir in 1 cup grated cheese.
4. Spoon about 1/3 cup of the chicken mixture in the centre of each tortilla. Roll and place seam side down in large (13x9") baking dish. Top with remaining salsa and cheddar cheese.
5. Bake in preheated 350F oven for 15 minutes.
And now onto dessert - my favourite part of any meal!
Apple Crisp
The great thing about this recipe, is that you can make a large batch and portion it out to freeze. If you are expecting a large crowd, put this in a large dish and make one portion. But if you want to have some on hand to give to family or friends or save for another day, then you can do that as well.
Today I made this into 3-8x8" serving dishes. One went to our neighbour, the other is being frozen for a work function and the last one is the dessert tonight. My apple crisp recipes have evolved over the years, but this time the crumble part is true to a Barefoot Contessa recipe.
1 tsp nutmeg
For the topping:
1-1/2 cups all-purpose flour
3/4 cup sugar
3/4 light brown sugar, packed
1/2 tsp salt
1 cup rolled oats
1 cup cold unsalted butter, diced
Directions:
1. If you are making a large dish, grease a 9x14" dish. If you are making smaller portions, grease 3 8x8" dishes.
2. Peel, core and cut the apples into slices. Combine the apples, lemon juice, sugar and spices. Pour into the dish. (I actually like to divide the apples into the three dishes and then squeeze the lemon juice over top. I then mix the rest of the ingredients and evenly sprinkle it over each dish and toss.)
3. For the topping: Combine the flour, sugars, salt, oatmeal, butter in the bowl of stand mixer with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is small. Scatter evenly over the apples.
4. If you are baking immediately, bake in a preheated 350F oven for 45 minutes, until the top is brown and the apples are bubbly. Serve warm. (Consider putting a sheet pan underneath for overflow if your dish is really full.) If you are freezing, cover in foil and write the instructions on top. Place in the freezer. If you are baking one large dish, you will probably have to increase the baking time to 60 minutes.
5. Baking from frozen? Thaw and bake uncovered at 350F for 45 minutes.
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| Cooking the chicken cubes. |
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| Adding in the salsa and cream cheese. |
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| Snapping a picture just before I chow down! |
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| Saving some leftovers for lunch tomorrow. |
And now onto dessert - my favourite part of any meal!
Apple Crisp
The great thing about this recipe, is that you can make a large batch and portion it out to freeze. If you are expecting a large crowd, put this in a large dish and make one portion. But if you want to have some on hand to give to family or friends or save for another day, then you can do that as well.
Today I made this into 3-8x8" serving dishes. One went to our neighbour, the other is being frozen for a work function and the last one is the dessert tonight. My apple crisp recipes have evolved over the years, but this time the crumble part is true to a Barefoot Contessa recipe.
Ingredients:
10 apples, peeled, cored and sliced (fairly thinly)
1/2 cup sugar
the juice of one lemon
2 tsp cinnamon10 apples, peeled, cored and sliced (fairly thinly)
1/2 cup sugar
the juice of one lemon
1 tsp nutmeg
For the topping:
1-1/2 cups all-purpose flour
3/4 cup sugar
3/4 light brown sugar, packed
1/2 tsp salt
1 cup rolled oats
1 cup cold unsalted butter, diced
Directions:
1. If you are making a large dish, grease a 9x14" dish. If you are making smaller portions, grease 3 8x8" dishes.
2. Peel, core and cut the apples into slices. Combine the apples, lemon juice, sugar and spices. Pour into the dish. (I actually like to divide the apples into the three dishes and then squeeze the lemon juice over top. I then mix the rest of the ingredients and evenly sprinkle it over each dish and toss.)
3. For the topping: Combine the flour, sugars, salt, oatmeal, butter in the bowl of stand mixer with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is small. Scatter evenly over the apples.
4. If you are baking immediately, bake in a preheated 350F oven for 45 minutes, until the top is brown and the apples are bubbly. Serve warm. (Consider putting a sheet pan underneath for overflow if your dish is really full.) If you are freezing, cover in foil and write the instructions on top. Place in the freezer. If you are baking one large dish, you will probably have to increase the baking time to 60 minutes.
5. Baking from frozen? Thaw and bake uncovered at 350F for 45 minutes.
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| Prepping the apples in their foil dishes. |
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| Check out the delicious crumble topping. |
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| The apple crisp all bubbly and brown! |
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| "It's so yummy mommy!" |
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| And of course, we have to add Birthday Cake Oreo Ice Cream on top! |
