Wednesday, December 21, 2011

Easy Sticky Breakfast Buns

Orange Sticky Buns and Cinnamon Sticky Buns

I found this picture on Pinterest, which linked to this recipe.  You do need to see the pictures, since I didn't use a Bundt pan.
And her pictures are awesome!  =)

Cinnamon Sticky Buns
  • 2 cans of layered biscuits 
  • ½ c. pancake syrup
  • 3 Tbs. butter, melted
  • ½ c. brown sugar, packed
  • ½ tsp. cinnamon
In a measuring cup with line increments on the side, microwave and melt the butter.
Slowly pour in the pancake syrup.  It will not mix with the butter (the butter will float on top) and you will see when the syrup gets to ½ cup.  (saves another bowl to wash)
Mix butter and syrup together, and re-microwave for 30 or more seconds to make the syrup thinner.
In another measuring cup with lines (allow room for stirring), measure out the brown sugar, add the cinnamon, and mix.

Pour half the syrup mixture into the bottom of your cake pan or dish (the original recipe uses a Bundt pan, which is awesome!) then sprinkle in half the cinnamon-sugar mixture.
Place the biscuits in the dish so they are kind of leaning against the next one.  I dipped one side of the biscuit into the syrup that is in the bottom of the dish before placing it against the previous biscuit so there would be some syrup between.
Pour on the rest of the syrup and butter, then sprinkle on the rest of the cinnamon-sugar mixture.  This will give a little crunch.  =)
Bake at 375° for 20 minutes if you use a Bundt pan.*  (Grands biscuits will take longer)
Turn out on plate so that the sticky is now on top.


Orange Sticky Buns
  • 2 cans of layered biscuits
  • ½ c. (1 stick) butter, melted
  • 1 c. sugar
  • 2 oz. orange juice
Melt butter in microwave.
Mix in sugar then microwave one more minute, or until sugar is dissolved.
Add in orange juice and stir.

Place the biscuits in the dish so they are kind of leaning against the next one.  I dipped the whole biscuit into the mixture that is in the bottom of the dish before placing it against the previous biscuit.
The butter will make the biscuits slippery, so you'll need to adjust after you get enough in there to make them stand on end.  Actually, they just lean.  =)
This recipe will have more liquid than the cinnamon one, but in the end, it all ends up being about the same stickiness as the cinnamon buns.
Bake at 375° for 20 minutes if you use a Bundt pan.*  (Grands will take longer)
Turn out on plate so that the sticky is now on top.

All it needs is a fork.  =)

For my dd's 17th birthday, she had a sleepover and wanted a special breakfast, and this is what she wanted.  So I made half a recipe of each.
I used 7-inch round Corelle baking dishes.  Since there is no hole in the middle as there is in a Bundt pan, I worried about the liquid collecting there, and hoped the biscuits would fill the space when baked, making the liquid disperse to all the biscuits evenly.  They did!  =)

*Since there was no space for heat to circulate in the middle, and maybe since I was using thick Corelle instead of the Bundt pan, I think that is why my cook time took about 24-25 minutes.
They looked prettier before I turned them out, but they tasted sooooo delicious!
One mom and 5 teenagers ate all but 3 sticky buns.  =)

Saturday, December 17, 2011

Cheesy Broccoli Chowder

Shown here before cheese is added
One word:  Yummay!
I came across the original recipe on Pinterest, and of course ended up tweaking it according to what I had on hand.  And of course, being the broccoli lover I am, adding more broccoli.
I'd rather have broccoli than chocolate.  Seriously.  =)

My tweak (and I found I need to at least double this):
  • 2 Tbs. butter, melted in pot
  • 3/4 c. chopped onion
  • 1 c. thinly sliced carrots (I only had 6 baby carrots!)
  • 3 c. water (keep lid on so it won't boil out)
  • 2 tsp. chicken bouillon (I use Knorr powdered bouillon)
  • 1 tsp. garlic powder
  • 2 medium-large potatoes, peeled and diced small
  • 3 c. chopped broccoli (14 oz. frozen bag)
  • 1 Tbs. self-rising flour
  • 1/2 c. water
  • 2/3 c. milk
  • salt to taste
  • cheese - prob. 1-2 cups?  Each person just added in what they wanted.
Lay bag of frozen broccoli out to thaw a little.
Boil 3 c. water.
In main pot: melt butter, saute onions and carrots.  (I'll use celery next time, too.)
Add to pot:  the boiling water, bouillon, garlic powder, and potatoes.
Bring to a boil; keep covered.
Let boil for about 5 minutes or more before adding broccoli, then turn down to medium-high.  (keep covered)
When vegetables are tender, mix 1/2 c. water and 1 Tbs. flour with whisk.  Add to pot.  Turn down to medium and let thicken for a few minutes.  (Repeat flour and water if necessary)
Add milk.  Serve when hot.  Each of us added whatever amount of cheese we liked.
If you want to add it in ahead of time, start with about 1 cup and adjust to taste.
Yummay!  
(There were no leftovers which is the saddest thing of all.)



Notes to self:
When making a triple recipe:
-get water boiling first
-takes about 10 minutes to come to a boil again after adding the partially frozen broccoli
-takes about 15 more minutes to get tender and blended.

Saturday, October 1, 2011

Easy Peasy Vegetable Soup - 45 minutes

This pic is from my original vegetable soup recipe and has beef in it.  =)
If you aren't picky about using only fresh vegetables, and don't mind using canned vegetables, then this is something you can make in about 45 minutes.
I wanted vegetable soup the other day, but didn't have any beef, and I didn't have any potatoes, and I didn't have any carrots!  (my favorite)
So I looked up my original vegetable soup recipe, and I improvised!  =)
I looked through my cabinet and threw some things in, then decided I should write it here so next time I'd be able to remember what I did.

I used the same spices:
  • 2 T. sugar
  • 1 T. garlic salt
  • 1 T. basil
  • 1 T. Italian seasoning
  • 1 T. parsley
  • 1 tsp. pepper
  • the original calls for 4 beef bouillon cubes, but I used 1 Tbs. of Knorr powdered chicken bouillon.
And added
  • twelve 14-15 oz. cans of undrained vegetables (or the equivalent) 
  • one 28 oz. can of tomato soup, (I prefer diced tomatoes but didn't have any)
  • 2 medium-large onions, diced.
No need to add any water.  Cook on medium-low for about 30 minutes.
To speed up cooking time, go ahead and get the vegetables heating in the pot, then chop the onions and microwave them for about 5 minutes before adding to the pot.
I used 2 cans of pintos (using three next time), 2 cans of lima beans (next time I'm just using one!), 2 cans of peas, 2 cans of corn, 2 cans of carrots (using 3 next time), and 2 cans of green beans (leaving these out next time).  There are potatoes that come in a can, so you could also use those if you have them.
►If you want to add fresh potatoes, you may need to add cooking time.
This will fill up a 1½ gallon soup pot, so if you have a smaller pot, or a smaller family, just half the recipe.

Monday, June 6, 2011

Cubed Steak and Gravy


This recipe has been moved.
You can find it here!  =)

Saturday, April 23, 2011

Hushpuppies

These are so yummy!
  • 1 c. yellow cornmeal
  • 1/2 c. sifted self-rising flour
  • 1 egg, beaten
  • 1 c. milk
  • 2 Tbs. bacon grease*
  • 1/2 c. finely chopped onion
  • 1/4 c. sugar
  • 1½ quarts or more of cooking oil
*You may not have bacon grease on hand, and a lot of recipes don't use it.  After cooking bacon, when the grease cools I sometimes pour it into a jar for making gravy any time we want.  This way, the next time I cook bacon, I don't have to wait until the bacon is done to start the gravy.

►Mix together flour and cornmeal.  Beat egg and add in the rest of the ingredients.

►Heat about 2 inches of oil on medium-high, and drop in by spoonfuls.  The batter is a little thick, so I use another spoon to scrape it off into the oil.  Turn until medium golden-brown on all sides.  It takes me about 6-8 minutes for the size hushpuppies I make.

►Lift hushpuppies from oil with a slotted spoon, and place on paper towels.
The mix ends up being about 2 cups, and makes about 2 dozen golfball-sized hushpuppies.  I prefer them smaller, but my family likes them large, and I don't have to tend to as many that way, either.  =)

--I'm sure most of you do this, but you can save your cooking oil in a large jar, as well.  Just pour cooled oil through a strainer and funnel back into the jar.
This may seem odd, but I used to have a Fry Daddy (plugs in, has a lid for storage).  I could deep fry things and save the oil for later use.  I think it got lost when we moved 7 years ago.

Thursday, April 7, 2011

Cinnamon Biscuits

Rebekah made these for breakfast this morning.  Oh, so good!

Biscuits:
  • 2 c. self-rising flour
  • ¼ c. butter
  • about 1 c. buttermilk (we used whole milk)
  • 1 Tbs. cinnamon
  • ½ c. brown sugar
Put flour and butter in mixing bowl and cut in the butter.  Add milk and stir.  On floured surface, knead until smooth, adding in a sprinkle of flour as needed to keep it from being too sticky.
Flatten out the dough and sprinkle on the sugar and cinnamon.  Fold over and knead together just a little.  Do this several times.  You can cut the biscuits w/ a cutter, or pinch them off.  My daughter just pinched them off.  Place on ungreased cookie sheet and bake at 450º for about 10 minutes or so.


Glaze:
  • 2 c. confectionery sugar
  • 1 tsp. vanilla flavoring
  • ¼ c. butter (Rebekah always leaves this out)
  • milk
If using butter, you'll need to melt first.  If not, just put sugar and vanilla in a small mixing bowl and add in milk a little at a time.  Rebekah said she doesn't know exactly how much she uses; she does not like to measure.  =)  So next time, I'll watch her and estimate.  It is a small amount, so just add a little at a time until you get it the consistency you want.  A couple of Tablespoons?  I really don't know.
But it is yummy!

Tuesday, April 5, 2011

Candied Sweet Potatoes

Fast and delicious!
  • two 15-oz cans of sweet potatoes
  • 1 c. brown sugar
  • 2 Tbs. self-rising flour
Pour the liquid into a 4 quart microwavable dish.  Add sugar and flour and whisk thoroughly.
Add in sweet potatoes and mix it up.
Heat 5 minutes in the microwave, then stir gently.  Heat 5 more minutes.  Mixture will thicken.
Optional:  Spread mini marshmallows over the top between heatings.

~beth~

Thursday, March 31, 2011

Ginger Cookies

These have no sugar, and use wheat flour.  And they are yummy! 
My niece found this recipe. 
  • ½ c. softened butter
  • 1 c. honey
  • 2 eggs, beaten
  • ¼ c. molasses
  • 2 tsp. vinegar
  • 3¾ c. wheat flour
  • 2 tsp. baking soda
  • 3 tsp. ground ginger
  • 2 tsp. cinnamon 
  • 1 tsp. cloves
  • 3 tsp. pumpkin pie spice (optional - was not in the original recipe)
Cream butter and honey together.  Stir in beaten eggs, molasses, and vinegar.  Sift and add dry ingredients.  Mixture will be very stiff.
Drop by small spoonfuls onto greased cookie sheets.  (about silver dollar size)  Flatten by dipping a glass into water and pressing cookie.
Bake at 350° for about 8-10 minutes in preheated oven.  Makes about 6 dozen small cookies.
Optional - sprinkle sugar on top while hot out of the oven. 

Thursday, March 24, 2011

Dot Chicken - marinade

This marinaded chicken was named Dot Chicken by my niece when she was about 4 years old.  =)
You can see why!
"Aunt Marty made Dot Chicken!"  =D

"Dot Chicken"


It's not my recipe, but a recipe on the package of McCormick's Gill Mates Marinades.
This one is the Zesty Herb Marinade.
There's also Montreal Steak, (which we have used on chicken!); Mesquite, which is spicy, so we like to eat it in a biscuit after we slice it; Tomato, Garlic, & Basil, and several other kinds. 
I use the envelopes and mix whatever it calls for.  Typically water, cooking oil, and white vinegar.
I usually put in a little more water and oil than it calls for, since I'm doing 3 lbs. instead of the 2 it calls for.  I want enough liquid in the bottom of the dish so that it won't get dry, though it usually has plenty enough to spoon back over the chicken when serving.

I put the chicken into two 9x13 dishes.  I put the thicker pieces all in one pan so I can leave them in the oven a little longer.
I could make less chicken, but then I'd waste my marinade.  Leftovers are nice, too!  =)



I just use frozen chicken breasts, and spoon the marinade right on it.  I don't bother with letting it marinate, but it's still great!
If you want it to coat and soak into the chicken more, you can cut it into strips.  Sometimes I'll do this after it has been in the oven a bit, and has thawed a little.




I bake it on 400° for about 50-55 minutes, then turn off the oven for about 30 more minutes.  As the chicken cools, the juices will soak back into it a little.  This also prevents over cooking, resulting in dry chicken with no marinade left in the dish.
I have made this quite a few times over the years, so I can usually prep it and get it into the oven in around 5 minutes or so.  Gives me plenty of time to make other dishes.  =)

Wednesday, December 22, 2010

Cake Mix Cookies

Oh my!  I do not usually like nuts in anything, but these cookies are wonderful!
My mother-in-law gave me one the other day and I was so surprised that even with nuts, I liked it.  =)
  • 1 box plain white cake mix
  • 2/3 c. vegetable oil
  • 1 egg
  • ½ tsp. almond extract
  • 1 c. chopped nuts (she used pecans)
Mix with spoon.  Work into balls and bake on cookie sheet at 350º for 8-10 minutes. 
Makes 3-3½ dozen.
Oh my, so delicious!

Thursday, December 2, 2010

Pumpkin Bread (that tastes like cake)

Rebekah made this, and it was pretty easy.
  • 3 c. sugar
  • 1 c. cooking oil
  • 4 eggs
  • 2 c. pumpkin, canned
  • 2/3 c. water
  • 1½ tsp. salt
  • 1 tsp. nutmeg, ground (she used pumpkin pie spice, which has nutmeg in it)
  • 3½ c. flour
  • 2 tsp. baking soda
Bread/cake:
Preheat oven to 350º.
Mix all ingredients.  Pour into two greased 9x5x3 loaf pans, or into a Bundt cake pan.
Bake for 1 hour. 
Rebekah used a Bundt cake pan, and had a little too much batter, so she made 6 cupcakes.  You can see them waaaaayyy on the other side of the bar. =)

Glazed Icing:
Rebekah said she thinks she used about 2 cups of powdered sugar, and several Tbs. of milk.  She isn't quite sure, haha, so you might like to go by this recipe.
Mixed together with a whisk.  Mix in a little more milk or powdered sugar as needed until you get the right consistency.  You might want more or less glaze than what is posted here.

Monday, July 26, 2010

Chicken Broccoli Ring

This is a Pampered Chef recipe, and it is sooo good!  It's probably my second-favorite recipe I've posted. The Chicken Crescent Pockets is my first. Oh, wait... maybe it's Debbie's Chili Beans. =D
Hard decision!
  • 2 c. chicken, cooked and chopped
  • 1 c. broccoli, chopped (I used 2 c. cooked broccoli)
  • ½ c. red bell pepper, chopped
  • 1 garlic clove, pressed (I used 1/2 t. garlic powder)
  • 4 oz. (1 c.) sharp cheddar cheese, shredded (I also added 4 oz. pepper jack cheese, shredded)
  • ¼ tsp salt
  • ½ c. mayonnaise
  • 2 tsp. dill mix (I left this out, but a friend said she used Pampered Chef mix)
  • 2 8-oz packages refrigerated crescent rolls
►After cooking chicken and broccoli, preheat oven to 375º.
Dice red pepper, shred pepper jack cheese.  (I use the block cheese as it is more moist).
Mix all ingredients together.  They mayonnaise helps hold the mixture together, but you can't taste it in the recipe.
►Unroll the crescent dough; separate into triangles.  Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other.  It will look like a large sun with the points hanging half off the pan. 
There should be a 5 or 6 inch opening in the center.  Spoon the chicken-broccoli mixture evenly onto widest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough.  (Filling will not be completely covered).  If you like, brush a beaten egg on top to make it shiny.
Bake 18-22 minutes or until golden brown.

Rebekah has a new camera -- better than mine, so I'll just have to make this again, won't I???
The pic of the Taco Ring was soooo much better!  I do believe it's my best food picture ever!
►I made the filling exactly as I wrote above, but since my family really likes broccoli, I doubled the whole filling part of the recipe (1st 6 ingredients), and we had a one-dish meal.  I wanted to put some filling in the middle of the ring (w/out the mayo), as well as save out some without red peppers for my son.
We had enough leftovers for about 3 people, and then my mother- and father-in-law came by.  He doesn't like broccoli, but my MIL does, so we gave her some, and she loved it!

Thursday, July 8, 2010

Taco Ring!

This is so awesome!  My husband saw this recipe in a magazine.  It had a picture, so he showed me and thought I'd like to make it.  =D
I'd also seen it awhile back at A Joyful Chaos.  
  • 1 lb. ground beef
  • 1 package (1.25 oz) taco seasoning mix
  • 1 c. (4 oz) shredded cheddar cheese
  • 2 T. water* (I omitted - see explanation below)
  • 2 8-oz packages refrigerated crescent rolls
  • 1 medium green bell pepper (optional)
  • 1 c. salsa (optional)
  • 3 c. lettuce, shredded (we used more -- ¾ a head)
  • 1 medium tomato, diced
  • ¼ c. onion, chopped
  • ½ c. pitted ripe olives (very optional! blech)
  • sour cream
►Preheat oven to 375°.  Brown the ground beef, then drain.  The directions say to add in the taco seasoning mix, cheese, and 2 T. water.
Instead, I cooked the beef and seasoning in the pan according to the taco seasoning directions, and since it was still moist from the water called for on the package, I omitted the 2T. water.  I added the cheese, and stirred to get it melted.  The cheese sort of helps hold the meat together.
►Unroll the crescent dough; separate into triangles.  Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other.  It will look like a large sun with the points hanging half off the pan. 
There should be a 5 or 6 inch opening in the center.  Spoon the meat mixture evenly onto widest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough.  (Filling will not be completely covered).  Bake 18-22 minutes or until golden brown.
(I didn't do this next part -- I just made more salad to put into the center.)
►Cut off the top of the bell pepper.  Discard top, membrane, and seeds.  Fill pepper with the salsa.
►Shred lettuce, and dice tomato and onions.  Slice the olives.  Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.
Click here for the picture that was in the magazine - it has the green pepper.  (ahem!  I think my pic was better.  =)
I didn't have an extra pan (that wasn't hot) to slide the taco ring onto, so I placed a saucer in the ring before adding the salad items, so they wouldn't get too hot.  Add more cheese if you like.  Top each serving with sour cream.
I did at least try 2 slices of olive. Still blech.

Monday, June 28, 2010

Juicy Blackberry Cobbler

We have blackberries growing all alongside our driveway!  So I had to make a cobbler.

For the cobbler:
  • 3 pt. fresh blackberries
  • 2 T. butter
  • 2 c. sugar
  • 1¼ c. water or 7-Up (I used water)
  • 1 T. lemon juice (I had about ¼ t. in one of those little packs you get in a restaurant, haha!)
  • ¼ c. orange juice (I didn't have any)
Topping:
  • 2 c. sifted, self-rising flour
  • ¼ c. sugar
  • 2 c. water (my MIL had written in 2 c. so I tried that the second time, and the bread part was much better.)
(ok, it tastes better than it looks!)
Put all into a pot on medium, and get hot.  (my pot is large - I made a double recipe)  Then simmer on low for about 10-15 minutes, getting the sugar into the berries.  Mix the flour mixture thoroughly with a whisk, getting out all lumps.
Then mix about ½ 1 c. of the flour mixture into the berry mixture in the pot, before pouring into a 9x13 casserole dish.
With a large spoon, carefully spoon the flour mixture onto the berry mixture.
Bake on 375° for around 45 minutes?  The recipe didn't say, and I missed hearing my timer.  So I'm not sure how long it baked!
The recipe says when it is slightly brown, to remove from oven and add pats of butter, then bake around 15 more minutes.  I missed that, too, but it's still good!  =)
It was more "liquidy" than I realized it would be, but it did thicken up somewhat.  Still juicy, tho!  =)
I made 2 smaller ones for two of my sisters-in-law.  I'll have to get the rest of ya next time!  =)
ETA: The second time, I cooked it on the stovetop for only 5 - 10 minutes, and mixed in 1 c. of the flour mixture.  It thickened up better, but still is a juicy cobbler.  I used the 7-Up, and correct amount of juices, but didn't see a difference in the taste. The bread/topping was much better tho, since I increased the amount of water.
This time, I got to give some to my parents, Travis' parents, and my other sisters-in-law.  =) 

Friday, May 28, 2010

Ranch Roll-Ups


This recipe has been moved.
You can find it here!  =)

Wednesday, May 26, 2010

Loaded Hash Browns

So scrumptious!
  • 2 onions, diced
  • ½ green and/or red pepper, diced (red pepper is sweeter)
  • 6 slices of ham, sliced up
  • 3 T. butter
  • 4 medium potatoes, or use frozen shredded hash browns - they do shrink while cooking, so make a lot!
  • shredded cheese - about 3/4 - 1 cup
  • 2 tomatoes, diced
►In a non-stick pan, melt 3 T. butter.  Add diced onions, ham, and green or red peppers.  I prefer red peppers, but didn't have either on hand.
Don't use too large of a pan.  The trick is to make sure the onions cover the pan, especially in the center, so there is no space in the middle.  At  the edge of the center of a "circle" of onions, they are more likely to burn.
Cover and cook on medium high.  I like to cover with a lid for a few minutes until the onions have started to cook, and released their juices.  Then remove the lid and continue cooking until onions have browned, about 12 minutes or so total.

►While onions, etc. are cooking, peel and shred the potatoes.
►Remove the onions, peppers, and ham from the pan.  We usually remove them since one child doesn't like onions, but if you're cooking a smaller amount or have a really large pan, you could certainly leave them in the pan and add the potatoes/frozen hash browns.
►Add a few Tablespoons of cooking oil to the pan and let it get hot.  Pour in the potatoes, tossing a little to coat all sides.  Continue to move around for a minute or so, (not too long!) until they have started to cook slightly.  Then lightly pat them down and let them sit and cook.  If you continue stirring, they can become mushy.
►While potatoes are cooking, wash and dice the tomatoes.
►After a few minutes, when you notice the bottom edge has just begun to brown, flip them over.  They will have started to kind of clump together, and this is fine.  You can break them apart more later.  It's easier to drain when they are clumped, though.  Let them cook on the second side, and flip back if needed. 
►When you remove from pan, you can place them on paper towels for a minute.
Add onions, green/red peppers, and ham; top with cheese and tomatoes.
Some like to put it all together and bake before adding tomatoes.  
Salt and pepper to taste.

Thursday, April 29, 2010

Chuck Roast


This is sooo good.  My sister-in-law gave me a chuck roast!  =)
  • 3-4 lb chuck roast, mine had the bone in
  • 6-8 carrots, peeled and sliced
  • 6 red skinned potatoes, cut into chunks
  • 1 very large onion, cut into small chunks
  • 1½ T. steak seasoning
  • 1 T. meat tenderizer
  • 2 t. garlic salt
  • 1 T. parsley flakes
Put about ½ c. water in your crockpot.  Put in all vegetables.  Season meat on both sides, rubbing in the seasoning, meat tenderizer, salt, and garlic powder.  Place in crockpot and sprinkle all with parsley flakes.


Cook on high for 6-7 hours, or on low for 10 hours.  I turned mine on High, and meant to cook it 7 hours.  But I forgot to push the button twice, so it stayed on High for 4, then automatically shut off and went to Warm.  I noticed right before I left, and turned it on Low.  So it was High 4 hours, Warm 2 hours, Low 3 hours.
It worked out better anyway, since I didn't know I'd be going somewhere, and would need it to not be finished yet when I left.  =)
When I found I'd be leaving, and we'd all be gone during the regular meal time, we ate a little something before we left.  So we didn't go hungry because of my oversight!

Friday, March 26, 2010

Yolanda's Chicken Enchiladas

This recipe is sooo good!
My best friend Yolanda (since we were 14) gave me this recipe.

Chicken enchiladas: 
  • 2 lb. chicken
  • 2 T. Knorr powdered chicken flavor bouillon (green and yellow plastic jar -- pictured below)
  • 3-4 c. mozzarella cheese
  • 16 corn or flour tortillas
  • 1 sliced onion
►Add bouillon to a pot of water and boil chicken until tender.  It usually takes me over an hour to get it like I want it.
►Start on enchilada sauce and have rice ready to start as soon as the chicken is done.
►Remove chicken from pot, saving the liquid for the rice.   
►A good time to start the rice now.  Shred or cut chicken into strips.
Yolanda told me to get El Milagro corn tortillas, but I was unable to find them. 
If you use corn tortillas, you can place them in heated olive oil, a few seconds both sides, and shake off a little before placing in baking dish.  We tried some that I'd bought, but only Rebekah liked them.  So except for her, we used flour tortillas.
►Fill tortillas with chicken, sliced onions, and mozzarella cheese.  I poured a tsp. of liquid over the cheese in each tortilla.
Cover with saran wrap if not ready to bake yet.  Bake at 350° 12 - 15 minutes until cheese is melted.

Enchilada sauce:
  • 1 small onion, finely diced
  • 2 T. olive oil
  • 6 medium tomatoes
  • 1 jalapeño pepper, sliced in half and seeded (wear gloves!)
  • 1 garlic clove, peeled
  • 2 T. Knorr chicken flavor bouillon
  • ¼ tsp. powdered cumin
  • 1 tsp. garlic powder (not garlic salt -- the bouillon is salty)
►In large pan, fry onions in 2 T. olive oil. 
►In a pot of water, boil whole tomatoes, sliced and seeded jalapeño, and whole garlic clove for about 5 - 7 minutes until skin starts to peel from tomato. You don't want the tomato to split or all the juice will go out into the water.
►Remove from water and run all three thru food processor (with skin and all) until it is liquid.  Pour slowly into pan with onions, checking for unchopped pieces of garlic.
►Add bouillon, cumin, garlic powder; cook on low for 10 - 15 minutes until thickened.
Rice:
  • 2 T. olive oil
  • 1 c. Mahatma Jasmine rice
  • 1½ - 2 c. broth from the chicken (taste first; if too salty, add a little water)
  • 1 T. parsley flakes
  • 1 tsp. garlic powder (not salt)
  • ¼ tsp. powdered cumin
  • 1 envelope of Goya brand Sazón (seasoning) that says "con culantro y achiote" (coriander and annatto)
►Heat olive oil on medium heat, and fry dry rice for 2 - 3 minutes.  Add in broth and spices.  Cook as directed on package.
Jasmine rice is a type of rice.  You can use another kind if you like.
Serve with enchilada sauce poured over enchiladas.
Other suggestions: sour cream, sliced avocado, additional tomatoes.
This took awhile for me to make, since I'd never made it before.  But I think I can multi-task a little better next time.  And there will be a next time!  YUMMY!!!