Recipes

So I am totally NOT a food blogger.

Sadly.

That would be cool if I were Pioneer Woman-ish, but alas, we mainly eat tacos, spaghetti, French toast, and oven fries. And sometimes soup. Particularly on snowy days like this one when I yearn for something warm simmering on the stove all afternoon.

But after reading my article on casseroles and hardship, some people have asked for recipes. From me! Like I’m a casserole authority!

Thus, in the spirit of generosity, I will share a couple of recipes which I use all the time, but for which I can’t really take credit. One I commandeered from my sis Amber; the other probably came from a magazine but I can’t remember which one.

Here they are. Because they aren’t fancy but they are tasty. And because I like people who share their recipes and don’t hoard the goodness.

Amber’s Red Pepper Chicken Enchiladas

2 cups diced, cooked chicken
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
1/2 cup sliced roasted red bell peppers from 7.25 oz. jar
1 (4.5 oz.) can chopped green chilies
1 cup sour cream
1 (10 oz.) can enchilada sauce
8 (8 inch) flour tortillas
6 oz. (1 1/2 cups) shredded Cheddar cheese

Heat oven to 350 degrees. Spray 9×13 inch dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack, peppers, chilies, and sour cream; mix well.

Top each tortilla with a half cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with enchilada sauce and sprinkle with Cheddar cheese (if freezing to bake later, I save this step with the enchilada sauce until just before baking—otherwise it can make your enchiladas a wee bit soggy).

Bake at 350 for 45-60 minutes until heated. If the edges are getting too brown, cover with foil sprayed with cooking spray; sprayed side down,




Lasagna with Italian Sausage

3/4 lb. bulk Italian pork sausage
1/2 cup chopped onion
2 (15 oz.) cans Italian-style tomato sauce
2 teaspoon dried basil
1/2 teaspoon salt
1 (15 oz.) container part-skim ricotta
1 cup grated Parmesan
12 oz. (3 cups) shredded mozzarella
12 oz. (12 noodles) uncooked lasagna noodles

In large skillet, cook sausage and onion on medium heat for 6-8 minutes, until cooked. Drain. Add tomato sauce, basil, and salt. Mix well.

In medium bowl, combine ricotta, Parmesan, and 2 cups of the mozzarella. Spoon 1/4 of the sausage mixture into a sprayed 9×13 inch pan. Top with noodles. Top with cheese mixture and more sausage. Layer remaining noodles, cheese, and sausage.

Cover and bake 35-45 minutes. Uncover for last few minutes.


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