Chicken Enchilada Pasta - Secret Recipe Club

It's Secret Recipe Club time! For those of you who aren't familiar with SRC, it works like this. Each month, we're assigned a blog and choose one of their recipes to feature on reveal day. For this month's reveal, I was assigned Cheese Curd in Paradise.  Congratulations to Ashley, she's about to welcome a new baby, Kellen, into this world.

 I try to choose a savory recipe for SRC since I never have any trouble coming up with a new sweet recipe to make! I love Chicken Enchilada's. When I saw this recipe for Chicken Enchilada Pasta, I decided that was the recipe I was going to choose. I omitted the red peppers (none on hand) and used some leftover cream cheese instead of the sour cream. This recipe tastes just like chicken enchiladas. I think next time I might try adding a few black beans, more protein and more color.

Chicken Enchilada Pasta

Ingredients

2 chicken breasts, cooked & shredded (you can add more chicken if you like a meaty pasta)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red bell pepper, diced

1 4 oz. can diced green chiles

1/2 tsp salt

1/2 tsp black pepper

2 1/2 tsp chili powder

1 tsp cumin

2 10 oz. cans green chili enchilada sauce (I used medium heat)

1 10 oz can red enchilada sauce (I used mild heat)

2 cups shredded reduced fat sharp cheddar cheese

1 cup light sour cream

1 lb Penne pasta

Toppings:

Avocado

Green Onion

Sour Cream

Cheese

Black Olives

Instructions

In a large rimmed skillet, heat olive oil over medium heat. Add onions and peppers and cook for about 5 minutes. Add garlic and stir. Add chicken, spices, chilies, and enchilada sauces. Simmer for 15 minutes.  While the sauce is simmering, cook the pasta, drain and set aside.

Lower the heat for the sauce and stir in the cheese. Allow mixture to stop bubbling and stir in the sour cream. Be careful not to boil the sauce because the sour cream will break and curdle.

Return drained pasta to the original pot and pour sauce over pasta. Toss pasta with sauce so it is evenly coated. Plate and top with desired toppings.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Taco Bake

Looking for a new hamburger recipe, here's one that's easy and uses ingredients you may have on hand.  This dish is cheesy and the leftovers, if you have any, are delicious the next day!

Taco Bake

Recipe Courtesy of The Country Cook

Ingredients:

1 pound ground beef

1 packet taco seasoning

* water as called for on back of seasoning packet

3 large flour tortillas (8-inch size)

1/2 cup Salsa Con Queso

1 1/2-2 cups shredded Mexican cheese blend

Directions:

Brown and crumble ground beef. Drain excess grease.

Add in taco seasoning and water (following directions on back of seasoning packet).

Once the taco meat is ready, turn off heat and had in 1/2 cup salsa con queso.

I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us.

If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.

Preheat oven to 350F degrees.

Spray an 8-inch round baking pan with nonstick cooking spray.

Layer the bottom of  the pan with a flour tortilla.

Now add about 1/3 of the meat filling.  Then add 1/3 of the shredded cheese.

Continue until you are done with all of the layers.

Bake a 350 for 15 - 20 minutes. 

Allow to cool for a few minutes, cut into wedges.  Top with salsa or sour cream.   

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!

In The Mood Intimates - Lace Boyshorts Review

Are you an online shopper?  I am!  I buy make up, shoes, clothes, gifts, books and kitchen items on line.  It's easy and such a time saver, find what you want and click click, it's done.

One thing I've never purchased on line is intimate apparel.  Seems like that's something I always put off purchasing and I am not sure why.  Everyone deserves to wear something beautiful underneath their clothes.  For me that's about to change,  recently I was contacted by In The Mood Intimates.  They were looking for some blog ambassadors.  I quickly responded and said, sign me up!!!

For this month's review, I received a pair of their Hanky Panky Signature Lace Boyshorts.  I love boyshorts.  Their fit is perfect and they are so comfortable.  These were no exception, comfy....check, good fit....check and to top it off they are a beautiful pink color.  (I have to clarify this, no that's not me in the boyshorts, I only wish I looked like that when wearing them.)

If you're looking to treat yourself or need a beautiful holiday gift for someone, check out In The Mood Intimates.  They have a great selection, reasonable pricing and $5.00 shipping (unless you spend $70.00 and then shipping is free.)

Disclosure:  I’m a member of the In  The Mood Intimates Ambassador program and received a review item in exchange for this post.  The opinions are my own.

Breakfast Casserole

Weekend breakfasts are one of my favorite meals! Breakfast casseroles are the best. You make them the night before and bake them the next morning. They're also perfect if you're having house guests. Today's recipe is a different take on a breakfast casserole I've been making for years. Instead of bread, it uses waffles and has the addition of maple syrup. You could easily omit the syrup if you don't want the casserole to have a slight sweet taste.

Maple Sausage and Waffle Casserole
Recipe Courtesy of Plain Chicken
8 frozen Eggo homestyle waffles, cubed
16 ounces maple breakfast sausage, crumbled
1 cup shredded cheddar cheese
6 large eggs
1-1/4 cups whole or low-fat milk
1/4 cup maple syrup
salt
pepper
 Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes. Drain fat. Grease an 8-inch square baking dish. Add half of the cubed waffles in a single layer. Top with half of the sausage and 1/2 cup of the cheese. Layer the remaining waffles and sausage and 1/2 cup more cheese. Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day. Bake at 325 degrees 45 to 50 minutes.

I am linking to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!

Chinese Cumcumber Salad

As summer draws to a close and we're focused on those fall foods, I wanted to share one more recipe of summer. Many weeks our CSA bag included a cucumber or two. Looking for a new way to serve cucumbers, I found this recipe. If you like foods with an asian flair, you'll enjoy these. They're crisp and delicious. Be sure to soak them before marinating them in the dressing, it adds to their crispiness. These are best served the day you make them but will be okay the next day, after that they tend to get a little soggy.

Chinese Cucumber Salad
Recipe Courtesy of Kalyn's Kitchen

Ingredients:
4 medium sized cucumbers
2 T sea salt (for soaking water)
black sesame seeds for garnishing salad (optional but fun)
Dressing Ingredients: 4 T red wine vinegar
4 T soy sauce
3 T sugar
4 tsp. sesame oil
 1-2 tsp. Sriracha Sauce (or other hot sauce of your choice)
 Instructions: Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds. Cut cucumbers in 1/4 - 1/2 inch thick slices. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.) While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing. After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times. After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

The Ultimate Sugar Cookie - Secret Recipe Club

It's hard to decide what I like most about Secret Recipe Club...reveal day or choosing which recipe to make from my assigned blogger.  If I had to pick, I think it would be looking through the recipes of the blogger I am assigned for the month and deciding on a recipe.  This month, I was assigned Heavenly Treats and Treasures.  Check out her blog, she has beautiful photography and a wonderful selection of recipes.

Do you have a favorite cookie?  Mine is probably chocolate chip but a close second is a good sugar cookie.  When I came across the recipe for ULTIMATE Sugar Cookie, I stopped searching and bookmarked the recipe.

Why is this recipe the Ultimate Sugar Cookie?  The secret ingredients are cream cheese and melted butter.  The cream cheese, I totally get but melted butter just seems counter intuitive to cookies.  The results a slightly crispy, yet creamy sugar cookie!

 The Ultimate Sugar Cookie:
Yields about 18 large size cookies

Ingredients:

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus about 1/3 cup for rolling
2 ounces of cream cheese (cut into eight pieces so it's easier to incorporate)
6 tablespoons unsalted butter, melted and still warm
1/3 cup canola oil (or vegetable oil)
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

Directions:

•  Adjust oven rack to middle position.  Preheat oven to 350 degrees F.  Line three baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda and salt together in a medium bowl.  Set aside.
• Add 1 1/2 cups sugar and cream cheese to a large bowl.  Pour warm butter over sugar mixture and whisk until combined.  Add vegetable oil and whisk again until incorporated.
• Add egg, cream, vanilla and whisk until smooth.
• Add half of flour mixture and gently mix in with a spatula or wooden spoon until almost incorporated, then do the same with the remaining flour.
• Measure 1/3 cup sugar into a bowl.  Using about a 2" size scoop (approximately 2 1/2 tablespoon size), scoop cookie dough, drop into hands and roll gently into a ball.  Working in batches, roll balls of dough in the sugar to coat evenly and then space a few inches apart on cookie sheets.  There will be enough room for 6 large cookies per sheet. 
• Using bottom of a drinking glass or a measuring cup, flatten each cookie so it is about 3" in diameter.
• Sprinkle top of each cookie with additional sugar
• Top with colored sprinkles if desired.
• Bake one sheet at a time, just until edges are barely beginning to turn golden - about 12-13 minutes.  Rotate cookie sheets halfway through baking time.
• Remove pan from oven, and allow cookies to cool 2 minutes on the sheets on a baking rack.  Then, slide cookies on parchment paper off sheet to the rack and allow to cool.

Honey Corn Muffins - Club Baked

I grew up making those little Jiffy mixes.   Sometimes it was the cake mixes and other times it was the corn muffins.  I think it was the next step up from the Easy Bake Oven.  The authors of Baked Explorations describe our recipe for this month's Club Baked as their favorite, similar to the Jiffy mix, not overly sweet and light in texture.

I made these last week with our first bowl of fall chili.  They're delicious with just a little butter or the addition of drizzle of honey.  They have a nice tender crumb and the edges turn a beautiful golden brown.  Next  time I am going to try these as corn bread in my cast iron pan.

Want to make these yummy muffins?  You'll find the recipe over at Karen's blog, Karen's Cakes & More.  Karen's hosting this month's recipe and also is our leader in Club Baked.  You can find the links to the other Club Baked bakers muffins here!

Next up for Club Baked, Carrot Coconut Scones on 11/1.  November?  Crazy that it's almost November!  That means the holidays are just around the corner and Club Baked will be taking a break until January!!

I am linking these to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!