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Thursday, September 18, 2014

Chicken Black Bean & Corn Enchilada Casserole


Really like this enchilada casserole.


Not only does it taste fantastic, it's super easy to make, especially if you use left 
over chicken. I also like the fact that it serves 10-12 people and only uses 6 tortillas.

I entered the recipe on "myfitnesspal" @ 12 servings and it said each serving 
was 284 calories and 12 grams of fat. Not bad! I did forget to put down the olive oil 
but that won't make too much of a difference, so I'm thinking, even if you 
wanted a serving and then some, not so big of a deal.

Pile on some chopped lettuce and tomatoes.....maybe a little reduced fat sour 
cream and fresh salsa.....yea, it was awesome!!!!!

Linked with Weekend Potluck and Foodie Friday.


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Chicken Black Bean & Corn Enchilada Casserole

1 tbsp olive oil
3 chicken breasts, boneless & skinless
Salt and pepper
1 onion
1 tsp cumin
1/2 tsp chili powder
Pinch of red pepper flakes
4 cloves garlic, chopped
4 oz. green chiles, chopped
25 oz green chile enchilada sauce
3 oz. cream cheese, 1/3 less fat
15 oz. black beans, rinsed and drained
1 cup corn
1/4 cup milk
8 oz sharp cheddar cheese, grated
6 - 8" flour tortillas, cut in half

Heat oven to 375*.

Heat a large skillet over medium heat; add olive oil. Salt and pepper chicken breasts and cook 4-6 minutes each side or until breasts are nearly done. A little pink is ok because they will finish off cooking in the oven. Remove from skillet and set aside. When cool, cut into small pieces or shred by hand and place in a large mixing bowl. Add any accumulated juices from the chicken into the enchilada sauce you'll be making.

For the enchilada sauce mixture: To the same skillet add onion, cumin, chili powder and pepper flakes. Saute 3-4 minutes or until onions start to soften. Stir in garlic and cook 1-2 minutes more; stir in green chiles and continue to cook 1-2 minutes. Stir in enchilada sauce and heat through. Add cream cheese (and any accumulated chicken juices) and stir until melted. Taste for seasoning adding salt and pepper if desired. Turn off heat.

Stir black beans, corn, milk and enchilada sauce into shredded chicken.

Spray a 9x13 baking dish with oil. Take 2 tortillas (4 halves) and cover the bottom of the baking dish. A half at each end and a half on each side. If you put the cut edges facing out it should just cover the bottom. Cover tortillas with 1/3 of the chicken mixture and 1/3 of cheese. Add another layer of tortillas, chicken and cheese 2 more times ending with cheese. Cover with foil that has been sprayed with oil and cook 35 minutes; uncover and cook 10 minutes more. Remove from oven and let rest 10-15 minutes before cutting and serving.

Serve with lettuce, tomato, salsa and sour cream if desired.




Monday, September 15, 2014

Spanish Rice


This is my favorite Spanish Rice recipe. 


I've had it around for 30 plus years and have never come across one that I've liked better.

Tangy, sweet and smoky, all at once. 

I like to use pepper bacon if I have it around, 
but if you do, leave off the pepper called for in the recipe. 
Or don't,.....whatever you like. 

It's almost impossible to mess this up.





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Spanish Rice

6 slices of bacon, chopped
1 onion, chopped
1 green or red pepper, chopped
4 cloves garlic, chopped fine
1 28oz can whole tomatoes, broken up by hand or chopped
1 cup water
3/4 cup long grain rice
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1/8 tsp pepper
5-6 shakes of hot sauce, or to taste (I like Tabasco)

Cook bacon in a large skillet, remove with a slotted spoon to a paper towel lined plate and set aside. Keep 2 tbsp of drippings in the pan; sauté onion and pepper until tender. Add garlic and cook 2 minutes longer. 

Stir in liquid from tomatoes; add tomatoes breaking up by hand or chopped. Add the remaining ingredients; cover and simmer 30 minutes or until rice is tender and the liquid is absorbed; stir in crumbled bacon. 

Tuesday, September 2, 2014

Beef Stew

With the change of the season upon us, nothing says fall like a big bowl of beef stew.



This recipe is super easy and the stew ends up with a thick sauce that has a 
deep rich flavor. Make sure you serve it with a chunk of good bread so none of that 
awesome sauce goes to waste. 

It's really close to "Sunday Night Stew" from The Pioneer Woman but instead of 
being served over mashed potatoes, they're cooked in the stew. Totally delicious!

Linked with Weekend Potluck and Foodie Friday.

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Beef Stew

2 tbsp vegetable oil
1 tbsp butter
2.5 lbs chuck roast
1 large onion, cut into chunks
3 cloves garlic, chopped
6 oz tomato paste
4 cups beef broth
Several dashes of Worcestershire
3 large carrots, cut into chunks
3 potatoes, peeled and cut into large cubes

Cut roast in to 2 inch chunks; salt and pepper meat. Heat olive oil in a large pot; add butter to melt then immediately add meat to brown the outside. You will probably need to do this in batches. Remove the meat with a slotted spoon and set aside.

Add onion and garlic to the same pot and saute a couple of minutes, stirring to pick up brown bits from the bottom of the pot. Stir in tomato paste and cook 2 more minutes. Stir in beef broth, Worcestershire and browned beef; cover and simmer for 1 1/2 hours. Add carrots and simmer covered 30 minutes; add potatoes and simmer until potatoes are tender. Taste for seasoning, adding salt and pepper as needed.