Steak Enchiladas

 I make 2 at a time so I have nice leftovers. I make one with flour and one with corn. It makes everyone happy. 

INGREDIENTS

Corn tortillas or Flour tortillas

4 boneless, skinless chicken  🐓 breasts or 3 steaks 🥩 
1 tsp of cumin
1 tsp of chili powder
1/8 cup of vegetable oil
3 large onions 🧅 
2 cans(15 oz each) green enchilada sauce or red
4 cups fresh graded cheddar/jack cheese 🧀 , more if needed
Sour cream for serving
Diced tomato 🍅 for serving
Chopped cilantro 🌿 for serving

DIRECTIONS

Get all your ingredients together.

Preheat oven to 350° 

Cut up your steak and mix with your chili powder and cumin. Coat all of it.

Cook until done. About 2-3 minutes each side. If doing chicken do the same but make sure the juices run clear. Then shred your chicken.

Slice Onion like so.

Caramelize your onions 🧅 

Put your green enchilada sauce in the bottom of the pan. It will help things not stick. Wrap up your ingredients into your flour or corn tortillas and place them in the pan. Put more sauce on top and then cheese. 

Put in oven at 350° for 30 min. 45 if you put it in the fridge for a day.

Serve with your choice of toppings. 

Thanksgiving Turkey

 Ingredients

Turkey 
Turkey (about a pound for each person) 
4 carrots
Celery
Onion
Parsnip
Turnup 
2-3 tbsp of Butter

Basting
3 sticks (1 1/2 cups) Butter
1 750-ml bottle of a nice dry white wine

Cheese cloth

Unstuffed Turkey times

8-10 pounds    325°   2hrs 45 min to 3 hrs

12-14 pounds    325°   3hrs to 3 hrs 45 min

14-18 pounds   325°  3hrs 45 min to 4 hrs 15 min

18-20 pounds   325°  4hrs 15 min to 4 hrs 30 min

20-24 pounds    325°   4hrs 30 min to 5 hrs

Directions

I do 20-24 pounds because I like leftovers. 

Thaw turkey. Take out the pop up thermometer if it comes with one. Rinse with cool water and dry with paper towels. Let stand for 2 hrs at room temperature. 

Place rack on lowest level of the oven with temp of 450°. 

Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters. Immerse the cheesecloth in your butter/wine mixture and let it soak uptake liquids. Let it sit. 

I added some Lemon Thyme and Basil 🌿 from my garden as well. 

Prep Turkey
Place turkey breast side up on parchment paper for easy cleanup. Fold the wingtips under the turkey so they brown nicely but not to much. Tie legs and tail together with kitchen string loosely. (Do with a bow to easily untie later.) Fold neck flap under and secure with toothpicks.

Place veggies in the bottom of the pan and place pan rack.  Place turkey in pan/roaster on rack. Rub turkey with butter and rub. I have used this rub here. 

Squeeze the cheesecloth to just damp so you are not dripping then lay across your turkey. Baste with the liquid mixture and place in oven.

Bake Turkey

Bake for 30 minutes. Then baste again and bring the temp down to 350°. Basting every 30 minutes and watching pan juices. If the pan gets too full, spoon out juices, reserving them for gravy. Turn your turkey every hr to let it brown evenly. 

An hr before you turkey is done, carefully remove the cheesecloth. Turn roasting pan so it evenly bakes. Baste turkey with  juices. Be careful with skin as it browns, it gets fragile. Do not forget to baste after 30 min as well. Cover the parts that are getting to dark with foil so not to get burnt.

Insert an instant read thermometer into the thickest part of the thigh. Do not poke into the bone. The temperature should reach 180°. Your turkey should be golden brown at this point. 

When fully cooked through let it set for 30 minutes. After transfer to your serving platter so that the juices do not run. At this point the juices should have gone back into the turkey. This is why you let the bird set. 

Keep the pan juices for your gravy.

Side Dishes

Green Bean Casserole

Cranberry Sauce

Thank you for reading

Bon Appetit 😋 

This is a Martha Stewart Recipe

Cheesy Chicken & Broccoli Tacos 🌮

Ingredients

 1 Head of Broccoli 🥦 

1/2 of red onion 🧅 

2 Chicken Breasts 🐓 

1 oz of sour cream

2 oz of green enchilada sauce

1/4 oz fress cilantro 🌿 

1 lime

8 oz shredded cheddar jack

6 flour tortillas

Instructions

Cut cicken into strips. Pat dry and season with salt, pepper and garlic. Slice onion and cut broccoli. 

Put chicken in skillet. Once one side is done then turn over and then add the brocolli and onion. Put lid on so it steams the brocoli. After a couple min add 2 tbsp of butter to skillet and toss to coat. 

Make crema with sour cream, a pich of salt and enchilada sauce. Stir to combine.

Add cheese ontop of chicken and veggies and let melt. 

Warm tortillas and dish up. 

Mesquite Chicken Fajita wrap

 

Cut the peppers 🫑 length wise. After washing of course. I have 3 peppers here.Do the same to the red onion. 1 onion

I took 2 boneless, skinless chicken breast and cut strips with them.

I put the chicken in a zip lock and covered them with Grill Mates Mesquite seasoning. 2 packs

Put the chicken on my braiser and put the lid on to keep them moist. Let that sit until cooked. 

After the chicken is cooked, then you add the peppers and onion and let it all marinate on medium low with the lid on to keep the moisture for about 5-7 minutes. Take the lid off and a mix it around. Let the water dissipate until just a little is left.

Add as much as you want to a burrito tortilla then I like to add a bit of shredded cheddar cheese and a line of ranch. This is soooo good. 

Bon Apetite!!

Spicy Chicken with veggies 🌽 🍅 🥑

 

Ingredients

2 Skinless Boneless Chicken 🐓 Breasts (defrosted)

2 corn on the cob 🌽 or 1 can of corn

1 1/2 cup of grape tomatoes 🍅 

1 avocado 🥑 

A few springs of cilantro 🌿 or parsley 🌿 for garnish

Seasonings

1 1/2 tsp of Chili 🌶 Powder

1/4 tsp of Cumin

1/4 tsp of Garlic 🧄 Powder

1/8 tsp of Cayenne

1/4 tsp of Salt

Have everything set aside and ready

Smother the chicken in the mixed seasonings on both sides. Add 1 tbsp of extra virgin olive oil to a skillet, or in my case my Le Creuset braiser. About half way through squeeze half the lime on top. Cook until it is 165 degrees in each chicken. Whenever the pan gets to dry add a tbsp of water.

Do not clean the pan. You will be using these yummy spices to season the corn

Mix it up

Add your tomatoes 🍅 cut in half and mix

Let it cook until everything is cooked through and tomatoes are softened.

Plate the corn and tomatoes.....add the chicken on top...the avocado..the cilantro or parsley....squeeze the other half of the lime on top and add some queso fresco if you like.

BON APPETIT!!!!

Pasta with Chicken 🐓 and Broccoli 🥦 Pesto

Tonight’s dinner was the start of us changing our lifestyle. My husband got diagnosed with borderline diabetes and so the change had to happen. As a family we have gotten rid of all tempting foods in the house and went shopping for the healthy alternatives. Such as whole wheat flour and such. My mother is allergic to gluten so you will also see recipes in here for gluten free recipes when she is visiting. Time for our family to eat healthy!

 Ingredients

4 servings

2 cups broccoli florets

2 cups of pasta (I’m using whole wheat penne)

1/2 cup fresh basil leaves

5 tbsp shredded Parmesan cheese

2 tbsp chopped walnuts

1 1/2 tbsp extra virgin olive oil

2 cloves garlic, crushed and divided

1/2 tsp salt

6 oz of cooked chicken

1/4 tsp pepper

6 oz fresh baby spinach

1 cup grape tomatoes

Directions

Bring large saucepan of water to a boil. Add broccoli and cook for 3 min or until tender. Remove to a small bowl. Reserve the water.

Cook pasta according to package directions using the reserved water. Drain pasta and cover to keep warm.

Combine broccoli, basil, 3 tbsp of cheese, walnuts, oil, 1 clove and salt in food processor or blender. Process until smooth. In large bowl combine pasta and broccoli until combines. Cover to keep warm.

In skillet, heat over medium heat. Add chicken and pepper. Cook until done. I like to shred my chicken after and put it back on the skillet. Temperature must reach 165 degrees. 

Wilt spinach and cook tomatoes (halved), cook until spinach is wilted and tomatoes begin to soften. 

Add to pasta. Stir gently to combine

Divide pasta mixture evenly among four serving bowls. Top with remaining 2 tbsp of cheese.

BONAPPETIT!!

BBQ Chicken 🐓 Pizza

Serves 2

Ingredients

BBQ Sauce 3 oz. (I use Sweet Baby Ray’s)

Baby Arugula 1/2 oz.

Boneless Skinless Chicken Breast 2

Buttermilk Ranch Dressing 1 1/2 oz.

Naan Flatbreads 2

Red Onion 1

Shredded Cheddar Cheese 5 oz.

Preheat oven to 375

Directions

Peel and halve onion. Slice halves into thin strips. Pat chicken breasts dry.

Place chicken breasts on a baking sheet in the preheated oven for 25 min with a ending the pasture reaching 165 degrees. 

During this time, lets caramelize the onions. Place a pan on the stove to medium heat. Cut the onion into strips and add to the pan with a tsp of oil. Stir occasionally until browned. If pan because dry, add water (1 tbsp) at a time. Remove from burner when done.

After your chicken has reached the temperature, take out the chicken and let it rest on the cutting board to let the juices return. Then cut how you like for the pizza. I just chopped mine up. 

Place flatbreads on a baking sheet or do as I do and put them in your skillet. Slather the flatbreads with the bbq sauce. Put about 2 oz of cheese on each flatbread. Top with caramelized onions.

Then top with your chicken, the rest of the cheese and a pinch of pepper.

Bake in the same temp oven until flatbreads are crisp and cheese has melted, about 10 min. If you want a crispier crust put the pizza on the top rack with the baking sheet on lower rack to catch any drippings. 

Finish the pizza with arugula and a drizzle of buttermilk ranch dressing. 

BON APPETIT!!!