Mom's enchiladas

3 cups shredded chicken

2 cups (8 oz) shredded Monterey Jack cheese with peppers

1/2 cup sour cream (plus more... see below)

1 (4.5-oz) can chopped green chilies, drained

1/3 cup cilantro

8 (8-in) tortillas

vegetable cooking spray

1 (8-oz) container sour cream (you could definitely use less)

taco sauce

toppings: diced tomato, chopped avocado, chopped green onions, olives, chopped cilantro, cheese

1. Stir first 5 ingredients together

2. Spoon chicken mixture evenly over each tortilla and roll up

3. Arrange in a lightly greased 13x9 baking dish

4. Coat tortillas with vegetable cooking spray

5. Bake at 350F for 35-40 minutes, or until golden brown

6. Stir together sour cream and taco sauce, about a 1:1 ratio, or to your liking

7. Spoon over hot enchiladas and sprinkle with toppings

CHEF'S Notes... lol jk. Just "notes": 

-We used no cilantro in this recipe because we didn't have any, and it was still tasty.  

-We also added sautéed corn the chicken mixture which was a good addition.   

-Also, the first time I made this, I must've stuffed the tortillas a lot because I only got 6.  The second time, I must've skimped on the innards, because I  made more than 8...just in case you care. 

Costco-esque Chocolate Muffins

My verdict: Very tasty and chocolatey.  I haven't had a Costco muffin in a long time, so I can't vouch for it tasting like that... but I think it's very possible.  I made this to go with dinner one night, but I feel like it's almost too dessert-y for that.  I froze some of the leftovers so maybe I'll use them for an after-dinner snack one day.

2 1/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cups cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 cup sour cream

1 cup milk (I used skim)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2-1 cup chocolate chips

In a small bowl, remove two tablespoons of flour from the 2 1/4 cups (now 2 cups and 2 tablespoons remains) and mix with the chocolate chips. Set aside

In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt.

In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract. Stir into dry ingredients just until moistened. Fold in chocolate chips/flour mixture.

Fill lined cupcake pans 2/3 full with batter.Bake at 325 degrees for 18-24 minutes. Muffins are done when a toothpick inserted comes out clean. Cool on wire racks. Dust with powdered sugar if desired.

Gnocchi with Sage-Butter Sauce

Ingredients:
2 (12-oz) packages potato gnocchi
1/4 cup butter
1 clove garlic, minced
1 tsp dried sage (or about 2 tsp fresh sage)
1/4 tsp salt
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
2 Tbsp grated Parmesan cheese

1. Cook gnocchi as directed.
2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. 
3. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

whoopie pie

1 pkg devil's food cake mix

2 beaten eggs

1/2 cup vegetable oil

1/4 cup flour

Mix all ingredients until well blended.  Dough will be stiff.  Roll into 1/2 inch balls and place on greased cookie sheet.  Flatten the cookie ball out.  Bake at 350F for 8-10 minutes...do not over bake!

Filling:

4 oz. cream cheese softened

2 Tbsp butter softened

1 tsp vanilla

2 cups powdered sugar

Mix all ingredients in bowl.  Fill cookies with a spoonful of frosting and enjoy.

(I know some frosting recipes make WAY too much... this amount of frosting is actually very proportionate and made a good amount.)

Dad's Rosemary Bread

hah... as you can see, mine didn't turn out perfect.  For some reason they didn't rise very well.  But...they still tasted good.  And I'm sure you other ladies, who have more culinary talent, could make this work just like it does when Dad makes it. 

1 Tbsp dry yeast

1 Tbsp sugar

1 cup warm water

2 1/2 cup flour

1 tsp salt

2 Tbsp chopped rosemary

1 Tbsp olive oil

2 Tbsp butter

1. Add sugar and yeast to the warm water.  Let it sit until the yeast gets bubbly (probably no more than 10 minutes).

2. Mix flour, salt, and 1 Tbsp of rosemary.  Add water mixture into flour mixture and mix.

3. Knead for 10 minutes.

4. Put dough ball in a well-greased bowl.  The dough should not be super doughy.  Coat with dough with olive oil and cover with a dish towel.  Let rise in a warm place until doubled, about 1 hour.

5. When doubled, punch down the dough and work it a little.

6. Cut into roll size pieces (or a loaf size, whatever you're making).  Grease cookie sheet and place dough balls onto it.

7. Coat each dough ball with melted butter, and then sprinkle with remaining 1 Tbsp rosemary.

8. Place in a warm place for about 45 minutes, until dough has doubled.

9. Sprinkle heavily with kosher salt.

10. Cook in preheated oven at 450F for about 15 minutes, or until golden brown.

Bean-and-Tortellini Zuppa

This is one of my favorite soups.... fyi.

1/4 cup finely chopped carrots

2 cloves garlic, minced

1/2 cup chopped onion

1 Tbsp olive oil

1, 15-oz can of chickpeas, rinsed and drained

1, 15-oz can diced tomatoes

1 small zucchini

2, 14-oz cans low-sodium chicken broth

9 oz pkg cheese tortellini

1 tsp Italian seasoning

1/4 tsp salt

1/8 tsp ground black pepper

(also tastes good with celery and spinach added)

1. Sautee carrots, onion, and garlic in oil until softened.

2. Add all other ingredients.  Mix and bring to a boil.

3. When it is boiling, add tortellini.  Cook until tortellini are soft.

4. Enjoy