I have to write this down now. I just made this up today and it turned out reallllly good. I did not measure anything, I was just grabbing and dumping so the measurements I post are just guesses.
I had some pre cooked chicken already in the fridge and just went from there.
Place all these in a crock pot:
2-3 cooked/shredded chicken breasts
2- 10 oz cans green enchilada sauce
1 can chicken broth
2 cups water
1 small can green chilies
1 can stewed tomatoes
1 Tbs minced garlic
2 teas onion powder
1 teas salt
1 teas pepper
2 teas cumin
1 teas chili powder
Give all these ingredients a stir
Then add:
10ish oz frozen corn
1 handful of chopped cilantro
Cook on low for 7ish hours.
Top with tortilla chips and cheese!
Trevor and I LOVED it!
Monday, January 30, 2012
Sunday, January 29, 2012
Whole Wheat Bread
Whole Wheat Bread
1 1/3 cups warm water
1 heaping Tablespoon yeast
4 Tablespoons sugar
2 Tablespoons oil (more if you prefer)
3 1/2 cups (appx) whole wheat flour (I use freshly ground white wheat, but the stuff in the bag is prob fine)
1 teaspoon salt
1 heaping Tablespoon gluten (optional)
1/2 Tablespoon dough conditioner (optional)
Combine water, yeast, sugar, and oil in the Kitchenaid. Add 2 1/2 cups of the flour, the salt, gluten, and dough conditioner, and start mixing on speed 2. When it's well combined, add the rest of the flour slowly and watch the bowl, when the very middle of the bottom comes clean as it mixes, you have enough flour. (I usually use about 3 1/2 cups total. Sometimes more, sometimes less, depending on the weather.)
Let the mixer knead on speed 2 for about 7 minutes. (You may need to knead a little longer if you don't use the added gluten and dough conditioner. I use the window test, pull off a tiny chunk and stretch it gently between your fingers, if it forms a see-through-ish window before tearing, you have kneaded enough.) Turn out and shape into loaf, put in greased pan. Let rise in a warm place (I use a slightly warmed oven) for about 25 minutes, then preheat the oven to 350 degrees. Bake for 20-25 minutes, until the crust looks nice and brown on the top and sides. (I use a long skinny pan like the store loaves, and I bake for 23 minutes. Probably longer cook time in a fatter loaf pan.)
Turn out immediately to cool on wire rack, butter the top. It's best if eaten within the first two days.
1 1/3 cups warm water
1 heaping Tablespoon yeast
4 Tablespoons sugar
2 Tablespoons oil (more if you prefer)
3 1/2 cups (appx) whole wheat flour (I use freshly ground white wheat, but the stuff in the bag is prob fine)
1 teaspoon salt
1 heaping Tablespoon gluten (optional)
1/2 Tablespoon dough conditioner (optional)
Combine water, yeast, sugar, and oil in the Kitchenaid. Add 2 1/2 cups of the flour, the salt, gluten, and dough conditioner, and start mixing on speed 2. When it's well combined, add the rest of the flour slowly and watch the bowl, when the very middle of the bottom comes clean as it mixes, you have enough flour. (I usually use about 3 1/2 cups total. Sometimes more, sometimes less, depending on the weather.)
Let the mixer knead on speed 2 for about 7 minutes. (You may need to knead a little longer if you don't use the added gluten and dough conditioner. I use the window test, pull off a tiny chunk and stretch it gently between your fingers, if it forms a see-through-ish window before tearing, you have kneaded enough.) Turn out and shape into loaf, put in greased pan. Let rise in a warm place (I use a slightly warmed oven) for about 25 minutes, then preheat the oven to 350 degrees. Bake for 20-25 minutes, until the crust looks nice and brown on the top and sides. (I use a long skinny pan like the store loaves, and I bake for 23 minutes. Probably longer cook time in a fatter loaf pan.)
Turn out immediately to cool on wire rack, butter the top. It's best if eaten within the first two days.
Monday, January 23, 2012
Ranch Packet Potatoes
I just made this up the other day, and my family LOVED it. They were sad I didn't make more. And this is as easy as it gets.
*Cut up some red potatoes, into bite sized pieces. The smaller they are, they crispier they get. YUM.
*Throw potatoes in a large Ziplock. Toss in a little olive oil to coat all potatoes...maybe 1-2 tablespoons. Shake bag.
*Toss in the contents of one of those powder Ranch packets. Shake, shake, shake until all those potatoes are coated with the oil/ranch goodness.
*Place those potatoes in a foil lined (give that foil a teeny spritz of non-stick spray so potatoes don't stick to the foil) baking dish.
*Bake in a 400 degree oven until desired tenderness/crispness is reached. I think I baked mine for about 45 minutes, taking them out to turn once.
*Cut up some red potatoes, into bite sized pieces. The smaller they are, they crispier they get. YUM.
*Throw potatoes in a large Ziplock. Toss in a little olive oil to coat all potatoes...maybe 1-2 tablespoons. Shake bag.
*Toss in the contents of one of those powder Ranch packets. Shake, shake, shake until all those potatoes are coated with the oil/ranch goodness.
*Place those potatoes in a foil lined (give that foil a teeny spritz of non-stick spray so potatoes don't stick to the foil) baking dish.
*Bake in a 400 degree oven until desired tenderness/crispness is reached. I think I baked mine for about 45 minutes, taking them out to turn once.
Tuesday, January 3, 2012
Thin Mint Truffles
Recipe from Confessions of a Cookbook Queen
INGREDIENTS
9 oz box of Thin Mints
4 oz (1/2 block) cream cheese, softened
Dark chocolate almond bark or dark chocolate candy melts
Nonpareils
Crush the Thin Mints very finely. You can do this by placing them in a large Ziploc bag and rolling them with a rolling pin, or use your food processor, which is what I did.
Once they are crushed, pour them in a large bowl and add the cream cheese. I would like to say that you can just mix it up with a wooden spoon, but if you want to do things properly you are going to have to get your hands involved. Squish them up real good until it’s thoroughly combined and the cream cheese is no longer visible.
4 oz (1/2 block) cream cheese, softened
Dark chocolate almond bark or dark chocolate candy melts
Nonpareils
Crush the Thin Mints very finely. You can do this by placing them in a large Ziploc bag and rolling them with a rolling pin, or use your food processor, which is what I did.
Once they are crushed, pour them in a large bowl and add the cream cheese. I would like to say that you can just mix it up with a wooden spoon, but if you want to do things properly you are going to have to get your hands involved. Squish them up real good until it’s thoroughly combined and the cream cheese is no longer visible.
Roll into 1 inch balls, place on a wax paper lined baking sheet, and refrigerate for about 30 minutes.
Melt almond bark or candy melts and using a toothpick, dip truffles completely and twirl to allow the excess to drip off. Place back on lined baking sheet and sprinkle with nonpareils before set. Refrigerate until firm.
*Makes about 24 truffles.
*Makes about 24 truffles.
Lindsay's notes: mine didn't quite make 24 truffles, but I think I made them bigger than 1 inch balls. Also, Walmart's knock off thin mints are a 10 oz box, where as GS Thin Mints are 9 oz. I didn't add any more cream cheese, but next time I'd add just a little bit more. Some of the truffles were a little bit more dry and crumbled when I dipped them in the candy melts.
This is Walmart's version of Thin Mints:
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