I can have this ready in 15 minutes and it is always wonderful! Make pasta or rice on the side so you have somewhere to put the extra sauce. It also tastes good on the vegetables too.
1 C micrograted Parmesan Cheese or about 4-5 oz.
1/4 C. Butter, room temp.
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/2 teaspoon dried basil or 1 teaspoon fresh minced (or from fresh tube)
1/4 teaspoon ground pepper
1 teaspoon fresh garlic or powder
1/2 teaspoon 21 seasoning from Trader Joes or other celery seasoning
2 pounds tilapia fillets fresh or thawed if previously frozen. You can thaw frozen fillets individually sealed from Costco in about 15 minutes in hot water. When I make this sometimes I'm only cooking 2-3 fillets. The parmesan mixture can be saved in the fridge or frozen.
Preheat your broiler. Line a 9x13 or other boiler pan with tin foil or parchment paper. Spray the foil or paper. You want to be able to save the extra sauce!
Mix cheese, butter, mayo, and lemon juice. Add seasonings. Mix well and keep in fridge or if using right away I put it in the freezer for a few minutes. You want it cold.
Dry the fillets with paper towels and place in prepared pan. Broil a few inches from the heat for 3-4 minutes. Flip fillets over and broil for a few more minutes until done. Remove the pan from the broiler and cover the fish as quickly as you can and as best you can with the cheese mixture. Be generous, but it will slide off. It's ok: it will all broil up and you will use every drop! Broil for 2 more minutes or until the topping is browned.
I have made this with grated parmesan like from Trader Joes (my favorite store). But it was grainy and not as good. A micro plainer is a wonderful tool and makes the parmesan cheese like feathery soft. I stated 1 cup because the micrograted cheese is so lofty. This recipie also calls for no salt. The parmesan cheese is quite salty already.
Showing posts with label Main dish. Show all posts
Showing posts with label Main dish. Show all posts
Tuesday, May 14, 2013
Mother's Day Ham
Well it was a great Mother's day! And a great menu. So here are a few of the recipes I used this year.
Ham- 7-8 pounds- spiral cut- fully cooked
Bring the ham up to room temperature and then some by putting the sealed wrapped ham in hot water for 45 minutes and then change the water with more hot water for another 45 min. Preheat the oven to 250 degrees. Then remove the sealed wrap and place the ham cut side down in a baking bag for the oven keeping the juices. Apply 1/3 of the glaze. Then tie it up using the tie provided and poke 4-5 holes near the top. Put the bagged ham in a 9x13 pan and heat to 100 degrees (about 1-1 1/2 hours). When the ham reaches 100 degrees remove the ham from the oven and adjust the oven to 350 degrees. Cut the bag at the top and push the bag down out of the way and apply 1/3 of the glaze and return the ham to the oven for 10 minutes. After 10 minutes take the ham out of the oven discard the cooking bag and tent with foil until ready to cut. Mix the last 1/3 of the glaze with the juices of the ham- 4 Tables or more to taste and need. It was really good.
Maple Orange Glaze
3/4 Cup real maple syrup
1/2 Cup Orange marmalade
2 Tablespoons unsalted butter
1 teaspoon dijon mustard
1 teaspoon ground pepper
1/4 teaspoon ground cinnamon
Cook this for about 5-10 minutes until syrupy. This was so good and I got the original and a great video from America's Test Kitchen! The "gravey made from the glaze and juices was so good! And the ham was still moist and not dried out at all!
americastestkitchen.com
Ham- 7-8 pounds- spiral cut- fully cooked
Bring the ham up to room temperature and then some by putting the sealed wrapped ham in hot water for 45 minutes and then change the water with more hot water for another 45 min. Preheat the oven to 250 degrees. Then remove the sealed wrap and place the ham cut side down in a baking bag for the oven keeping the juices. Apply 1/3 of the glaze. Then tie it up using the tie provided and poke 4-5 holes near the top. Put the bagged ham in a 9x13 pan and heat to 100 degrees (about 1-1 1/2 hours). When the ham reaches 100 degrees remove the ham from the oven and adjust the oven to 350 degrees. Cut the bag at the top and push the bag down out of the way and apply 1/3 of the glaze and return the ham to the oven for 10 minutes. After 10 minutes take the ham out of the oven discard the cooking bag and tent with foil until ready to cut. Mix the last 1/3 of the glaze with the juices of the ham- 4 Tables or more to taste and need. It was really good.
Maple Orange Glaze
3/4 Cup real maple syrup
1/2 Cup Orange marmalade
2 Tablespoons unsalted butter
1 teaspoon dijon mustard
1 teaspoon ground pepper
1/4 teaspoon ground cinnamon
Cook this for about 5-10 minutes until syrupy. This was so good and I got the original and a great video from America's Test Kitchen! The "gravey made from the glaze and juices was so good! And the ham was still moist and not dried out at all!
americastestkitchen.com
Friday, February 13, 2009
Macaroni and Cheese
Macaroni and Cheese
1 T salt ¼ t. dry mustard
½# macaroni (about 2C.)
¾ t. salt
1 onion chopped white pepper (or black)
2T. butter
2 C. milk
1 T. flour ½# cheddar cheese (about 2 C.)
¾ C. fresh breadcrumbs
2 T. butter
Boil macaroni in lrg. pot with 1 T. salt until done. Melt 2T. butter and add chopped onion. Saute` onions until slightly yellow and clear and add flour, mustard, salt, and pepper to taste. Add 1-1/2C. of cheese. Drain macaroni and add to cheese mixture and pour into 9x13 pan and top with the rest of the cheese. Toss bread crumbs with remaining 2 T. of butter and sprinkle over the cheese. Bake uncovered 20 min. at 400 degrees.
1 T salt ¼ t. dry mustard
½# macaroni (about 2C.)
¾ t. salt
1 onion chopped white pepper (or black)
2T. butter
2 C. milk
1 T. flour ½# cheddar cheese (about 2 C.)
¾ C. fresh breadcrumbs
2 T. butter
Boil macaroni in lrg. pot with 1 T. salt until done. Melt 2T. butter and add chopped onion. Saute` onions until slightly yellow and clear and add flour, mustard, salt, and pepper to taste. Add 1-1/2C. of cheese. Drain macaroni and add to cheese mixture and pour into 9x13 pan and top with the rest of the cheese. Toss bread crumbs with remaining 2 T. of butter and sprinkle over the cheese. Bake uncovered 20 min. at 400 degrees.
Meat Loaf with Brown Sugar Glaze
Meat loaf
Brown Sugar-Ketchup glaze
1/2 C. Ketchup or chili sauce
4 T. Brown sugar
4 t. cider or white vinegar
2 t. oil
1 med. Onion, chopped
2 cloves garlic, minced
2 Eggs
1.2 t Thyme
1 t. salt
½ t. Black pepper
2 t. Dijon mustard
2 t. Worcestershire sauce
¼ t. hot pepper sauce
½ C. plain yogurt or milk
2 # Ground meat (1# beef and
or pork or lamb or veal)
2/3 C. Saltine crackers,crushed (about 16), or quick oatmeal, or
1-1/3 cups fresh bread crumbs
1/3 C. minced fresh parsley leaves
For the glaze: Mix all ingredients in small sauce pan and simmer until slightly thickened; set aside.
For the meat loaf; Heat oven to 350 degrees. Heat oil in med. Skillet. Add
Onion and garlic; saute` until softened, about 5 min. Set aside to cool while
preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and yogurt, or whole milk. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic, Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple T. at a time until mix no longer sticks.) Turn meat mixture into meat loat pan with perforated bottom, fitted with drip pan or form on broiling pan into a loaf shape. It using a perforated loaf pan, use a fork to pull the mixture away from the pan sides. (so glaze can go down sides of pan. Brush with ¼ t. glaze. Bake until glaze is set, about 45 min. Top with another ¼ of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 min. longer. Cool at least 20 min. Serve meat loaf with extra glaze passed separately.
Brown Sugar-Ketchup glaze
1/2 C. Ketchup or chili sauce
4 T. Brown sugar
4 t. cider or white vinegar
2 t. oil
1 med. Onion, chopped
2 cloves garlic, minced
2 Eggs
1.2 t Thyme
1 t. salt
½ t. Black pepper
2 t. Dijon mustard
2 t. Worcestershire sauce
¼ t. hot pepper sauce
½ C. plain yogurt or milk
2 # Ground meat (1# beef and
or pork or lamb or veal)
2/3 C. Saltine crackers,crushed (about 16), or quick oatmeal, or
1-1/3 cups fresh bread crumbs
1/3 C. minced fresh parsley leaves
For the glaze: Mix all ingredients in small sauce pan and simmer until slightly thickened; set aside.
For the meat loaf; Heat oven to 350 degrees. Heat oil in med. Skillet. Add
Onion and garlic; saute` until softened, about 5 min. Set aside to cool while
preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and yogurt, or whole milk. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic, Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple T. at a time until mix no longer sticks.) Turn meat mixture into meat loat pan with perforated bottom, fitted with drip pan or form on broiling pan into a loaf shape. It using a perforated loaf pan, use a fork to pull the mixture away from the pan sides. (so glaze can go down sides of pan. Brush with ¼ t. glaze. Bake until glaze is set, about 45 min. Top with another ¼ of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 min. longer. Cool at least 20 min. Serve meat loaf with extra glaze passed separately.
Thursday, January 22, 2009
Chicken Tetrazinni
Chicken Tetrazzini
3 # Chicken
1 C. Chicken both
¼ # Broad egg noodles or penne
1 t. Salt
2 T. Melted butter
2 T. Grated Parmesan cheese
½ # Sliced fresh mushrooms
2 T. Butter
½ t. Salt
Pepper to taste
1 Clove of garlic
Cook chicken in broth for 15-20 min. or just until not pink. Cut into chicken into or thin slices or small cubes.
Cook noodles and drain. Pour noodles into bowl and season with the 1 t. salt, melted butter, Parmesan cheese, and 1 C. of sauce (below)
Saute` mushrooms in the 2 T. butter for 5 min. Season with the 1.2 t. salt, pepper, and garlic, and continue to cook several min.
Pour and spread noodle mixture into a 9x13 pan. Over noodles, place the sautéed mushrooms, pour a little of the sauce over mushrooms, then cover with the chicken. Pour rest of sauce over chicken and sprinkle top with about ¼ C grated Parmesan cheese. Bake at 350 degrees for about 30 min. Then broil about 5 min, or until golden brown.
Sauce for Tetrazzini
1/3 C. flour
¼ C. melted butter
1 C. Chicken broth
2 C. cream
1 ½ t. Salt
2 T. white wine
Blend flour into melted butter, gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth about 5 min add salt and wine toward the end.
3 # Chicken
1 C. Chicken both
¼ # Broad egg noodles or penne
1 t. Salt
2 T. Melted butter
2 T. Grated Parmesan cheese
½ # Sliced fresh mushrooms
2 T. Butter
½ t. Salt
Pepper to taste
1 Clove of garlic
Cook chicken in broth for 15-20 min. or just until not pink. Cut into chicken into or thin slices or small cubes.
Cook noodles and drain. Pour noodles into bowl and season with the 1 t. salt, melted butter, Parmesan cheese, and 1 C. of sauce (below)
Saute` mushrooms in the 2 T. butter for 5 min. Season with the 1.2 t. salt, pepper, and garlic, and continue to cook several min.
Pour and spread noodle mixture into a 9x13 pan. Over noodles, place the sautéed mushrooms, pour a little of the sauce over mushrooms, then cover with the chicken. Pour rest of sauce over chicken and sprinkle top with about ¼ C grated Parmesan cheese. Bake at 350 degrees for about 30 min. Then broil about 5 min, or until golden brown.
Sauce for Tetrazzini
1/3 C. flour
¼ C. melted butter
1 C. Chicken broth
2 C. cream
1 ½ t. Salt
2 T. white wine
Blend flour into melted butter, gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth about 5 min add salt and wine toward the end.
Tuesday, January 20, 2009
Chicken and Dumplings
Chicken And Dumplings
¼ C. Flour
1 C. Sliced celery
1 ½ t. Salt, divided
1 t. Dry thyme or fines herbes
½ t. Pepper
12 oz. Baby carrots (I slice them)
8 Skinless chicken thighs
½ C. White wine
2-3 Sprigs fresh parsley
2 T. Butter 1 Bay leaf
1 ½ C. Chopped onion Dumplings (recipe follows)
2 ½ C. Chicken broth/stock
½ C. Heavy cream
Combine flour, ½ t. salt and pepper. Dust chicken lightly with seasoned flour. Place half the butter in cooking pot. When better is melted and bubbly, add 4 chicken thighs to the cooking pot. Cook for 3-4 min. on each side until brown. Transfer to a platter and repeat with remaining chicken. Saute` onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf. Cover and cook until the chicken is very tender. This time depends on where you cook this. In a heavy Dutch oven it might be done in 1 hour on medium heat. I prepare it in a Automatic pressure cooker. Make up the Dumplings a little before chicken is done. Add Heavy cream to chicken and drop the dumplings on top of bubbling chicken. It can burn on the bottom now so be careful. It can be bubbling slightly and you should be OK. Cover with a lid and cook for 10 -15 min, until dumplings are puffed and cooked through.
Dumplings
2 C. Flour
5 T. butter
1 T. baking powder
1 Lrg. Egg, lightly beaten
½ t. salt
¾ C. Buttermilk
Placer flour, baking powder, and salt in medium bowl; stir to combine. Use a pastry blender or 2 forks to cut in butter until mixture resembles a coarse meal. (This may also be done in a food processor lilted with the metal chopping blade.) Stir in egg and buttermilk, and mix until the dough just comes together. Now it is ready to drop into hot chicken mixture.
¼ C. Flour
1 C. Sliced celery
1 ½ t. Salt, divided
1 t. Dry thyme or fines herbes
½ t. Pepper
12 oz. Baby carrots (I slice them)
8 Skinless chicken thighs
½ C. White wine
2-3 Sprigs fresh parsley
2 T. Butter 1 Bay leaf
1 ½ C. Chopped onion Dumplings (recipe follows)
2 ½ C. Chicken broth/stock
½ C. Heavy cream
Combine flour, ½ t. salt and pepper. Dust chicken lightly with seasoned flour. Place half the butter in cooking pot. When better is melted and bubbly, add 4 chicken thighs to the cooking pot. Cook for 3-4 min. on each side until brown. Transfer to a platter and repeat with remaining chicken. Saute` onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf. Cover and cook until the chicken is very tender. This time depends on where you cook this. In a heavy Dutch oven it might be done in 1 hour on medium heat. I prepare it in a Automatic pressure cooker. Make up the Dumplings a little before chicken is done. Add Heavy cream to chicken and drop the dumplings on top of bubbling chicken. It can burn on the bottom now so be careful. It can be bubbling slightly and you should be OK. Cover with a lid and cook for 10 -15 min, until dumplings are puffed and cooked through.
Dumplings
2 C. Flour
5 T. butter
1 T. baking powder
1 Lrg. Egg, lightly beaten
½ t. salt
¾ C. Buttermilk
Placer flour, baking powder, and salt in medium bowl; stir to combine. Use a pastry blender or 2 forks to cut in butter until mixture resembles a coarse meal. (This may also be done in a food processor lilted with the metal chopping blade.) Stir in egg and buttermilk, and mix until the dough just comes together. Now it is ready to drop into hot chicken mixture.
Monday, January 19, 2009
Spiced Pork Tenderloin
Spiced Pork Tenderloin
16 oz. Pork tenderloin approx. 1 small
1 T. Olive oil (or vegetable oil)
½ t. salt
¼ t. Pepper
½ t. Chili powder
½ t. cumin
½ t. Cinnamon
¼ C. brown sugar
½ T. Garlic finely chopped (or powder)
½-2t.Tobasco sauce
Water to make paste (depends on how much Tobasco you used)
Preheat oven to 350 degrees. Stir salt and spices through cinnamon and coat pork like a rub. Heat 1 T oil in skillet and brown the pork @ 4 min. Stir together brown sugar, garlic, tobasco and pat onto top of tenderloin. Roast 20 min or until 140 degrees.
16 oz. Pork tenderloin approx. 1 small
1 T. Olive oil (or vegetable oil)
½ t. salt
¼ t. Pepper
½ t. Chili powder
½ t. cumin
½ t. Cinnamon
¼ C. brown sugar
½ T. Garlic finely chopped (or powder)
½-2t.Tobasco sauce
Water to make paste (depends on how much Tobasco you used)
Preheat oven to 350 degrees. Stir salt and spices through cinnamon and coat pork like a rub. Heat 1 T oil in skillet and brown the pork @ 4 min. Stir together brown sugar, garlic, tobasco and pat onto top of tenderloin. Roast 20 min or until 140 degrees.
Chichen Cacciatore
Chicken Cacciatore
1-2 pounds cut up chicken pieces.
1 ½ t. salt
2 T. oil or butter
1 T. flour
1 clove garlic minced
2 T. sherry wine combined with ¼ C tomato juice
½ t. oregano and thyme
¼ t. pepper
¼ pound fresh mushrooms sliced thick and saute`ed in 2 T.butter
Spaghetti sauce (homemade or store)
Heat butter or olive oil. Brown chicken on all sides and sprinkle with all the ingredients
except mushrooms and spaghetti sauce. Cover and simmer about 30 min. adding more
tomato juice if necessary. When it is tender, pour over it the cupful of sauteed
mushrooms. Cover again and continue to cook for about 5 min. Arrange on a platter and
top with a little homemade spaghetti sauce or store bought. Serve extra sauce on the side.
Serve with spaghetti and add some of the cooking sauce over it first serving.
1-2 pounds cut up chicken pieces.
1 ½ t. salt
2 T. oil or butter
1 T. flour
1 clove garlic minced
2 T. sherry wine combined with ¼ C tomato juice
½ t. oregano and thyme
¼ t. pepper
¼ pound fresh mushrooms sliced thick and saute`ed in 2 T.butter
Spaghetti sauce (homemade or store)
Heat butter or olive oil. Brown chicken on all sides and sprinkle with all the ingredients
except mushrooms and spaghetti sauce. Cover and simmer about 30 min. adding more
tomato juice if necessary. When it is tender, pour over it the cupful of sauteed
mushrooms. Cover again and continue to cook for about 5 min. Arrange on a platter and
top with a little homemade spaghetti sauce or store bought. Serve extra sauce on the side.
Serve with spaghetti and add some of the cooking sauce over it first serving.
Fillet of Sole with Lemon-caper Sauce
Fillet of Sole with Lemon-Caper Sauce
½ C. flour
½ C. Parmesan Cheese
1 egg white & 1 t. water
1 ½ pounds Fillet of sole
3 T. Oil
¼ C. Chicken broth
1 T. Butter
2 T. drained capers
2 T. finely chopped parsley
Juice from ½ lemon
Mix flour and cheese in pie plate. Dip fish in egg white mixed with the water and then in the flour-cheese mixture. Fry in the oil or butter until lightly brown (don’t over cook). Remove the fish and set aside. Add the chicken broth and reduce by half. Turn off the heat and stir in 1 tablespoon of butter until well combined. Stir in the capers, parsley and the lemon juice. Spoon the sauce over the fish and serve.
½ C. flour
½ C. Parmesan Cheese
1 egg white & 1 t. water
1 ½ pounds Fillet of sole
3 T. Oil
¼ C. Chicken broth
1 T. Butter
2 T. drained capers
2 T. finely chopped parsley
Juice from ½ lemon
Mix flour and cheese in pie plate. Dip fish in egg white mixed with the water and then in the flour-cheese mixture. Fry in the oil or butter until lightly brown (don’t over cook). Remove the fish and set aside. Add the chicken broth and reduce by half. Turn off the heat and stir in 1 tablespoon of butter until well combined. Stir in the capers, parsley and the lemon juice. Spoon the sauce over the fish and serve.
Pork Chops with Creamy Shallot Sauce
Pork Chops with Creamy Shallot Sauce
4 boneless center pork chops, 1 inch thick
Salt and freshly ground black pepper
4 T. butter or oil
1 medium onion, finely chopped
5 Shallots, finely chopped
2 cloves garlic, chopped
1/2 Cup red wine
½ C. sour cream or plain cream or milk
Season pork chops with salt and pepper. And cook in skillet on medium in 2 T. oil or butter 5 minutes on each side. Remove the chops from pan and reserve in warm oven. Add onions to the skillet and cook until browned, about 7 minutes. Add the shallots and garlic and cook for an additional minute. Pour red wine into pan and bring to a boil. Turn the heat down to a simmer, and cook until wine has reduced by half, about 3-4 minutes. Add the remaining butter, stirring to melt . Whisk in the sour cream, cream or milk. Season with additional salt and pepper. Return pork chops to the pan and heat for 2 minutes in sauce and serve.
4 boneless center pork chops, 1 inch thick
Salt and freshly ground black pepper
4 T. butter or oil
1 medium onion, finely chopped
5 Shallots, finely chopped
2 cloves garlic, chopped
1/2 Cup red wine
½ C. sour cream or plain cream or milk
Season pork chops with salt and pepper. And cook in skillet on medium in 2 T. oil or butter 5 minutes on each side. Remove the chops from pan and reserve in warm oven. Add onions to the skillet and cook until browned, about 7 minutes. Add the shallots and garlic and cook for an additional minute. Pour red wine into pan and bring to a boil. Turn the heat down to a simmer, and cook until wine has reduced by half, about 3-4 minutes. Add the remaining butter, stirring to melt . Whisk in the sour cream, cream or milk. Season with additional salt and pepper. Return pork chops to the pan and heat for 2 minutes in sauce and serve.
Chicken Marsala
Chicken Marsala
2-4 boneless skinless chicken breasts
flour for dredging
2 T. butter or oil
2 cloves garlic minced
¼ C. red wine (Marsala or any)
1 chicken bouillon cube
Dash pepper and salt
2 T. chopped parsley
If breasts are large cut in half lengthwise. Pound chicken to ¼ “. Dredge in flour. Heat oil in large skillet and add garlic for 1 minute (don’t burn). Add chicken and cook for 6 minutes or until done. Turning once. Remove to serving platter and keep warm. In same skillet add wine and bouillon, pepper and parsley. Cook and stir until mixture thickens and begins to boil. Spoon over chicken.
Variations: Brown sliced onion before adding the garlic or mushrooms or add capers right after the garlic. You can also mix ½ C. chicken broth and 2 T. flour and make gravy thicker.
2-4 boneless skinless chicken breasts
flour for dredging
2 T. butter or oil
2 cloves garlic minced
¼ C. red wine (Marsala or any)
1 chicken bouillon cube
Dash pepper and salt
2 T. chopped parsley
If breasts are large cut in half lengthwise. Pound chicken to ¼ “. Dredge in flour. Heat oil in large skillet and add garlic for 1 minute (don’t burn). Add chicken and cook for 6 minutes or until done. Turning once. Remove to serving platter and keep warm. In same skillet add wine and bouillon, pepper and parsley. Cook and stir until mixture thickens and begins to boil. Spoon over chicken.
Variations: Brown sliced onion before adding the garlic or mushrooms or add capers right after the garlic. You can also mix ½ C. chicken broth and 2 T. flour and make gravy thicker.
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
2 T. butter
1 onion, minced
4 Chicken breast (cooked in some chicken broth and cubed or shredded)
1 can Ortega diced green chilies
8 oz. cream cheese cubed
½ t. salt
10-12 flour tortillas
½ C. Milk
1 C. Grated Monterey Jack cheese
Sliced onions & olives
Preheat oven at 375 degrees. Sauté onion in butter. Add chicken, chilies and cream cheese and salt. Heat tortillas in the microwave. Spoon about 1/3 C. filling and roll and put in 9x13 baking dish (can be frozen at this point). When ready to cook moisten with milk. Sprinkle with cheese and bake 20 min. Cover with tin foil that has been sprayed with cooking oil. Garnish with green onions and olives.
2 T. butter
1 onion, minced
4 Chicken breast (cooked in some chicken broth and cubed or shredded)
1 can Ortega diced green chilies
8 oz. cream cheese cubed
½ t. salt
10-12 flour tortillas
½ C. Milk
1 C. Grated Monterey Jack cheese
Sliced onions & olives
Preheat oven at 375 degrees. Sauté onion in butter. Add chicken, chilies and cream cheese and salt. Heat tortillas in the microwave. Spoon about 1/3 C. filling and roll and put in 9x13 baking dish (can be frozen at this point). When ready to cook moisten with milk. Sprinkle with cheese and bake 20 min. Cover with tin foil that has been sprayed with cooking oil. Garnish with green onions and olives.
Subscribe to:
Posts (Atom)