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White Chicken Enchiladas - Joyful Mommas Kitchen

White Chicken Enchiladas - Joyful Mommas Kitchen
Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known up front. After you make these, you will probably want to try a few of my other VERY popular recipes that are similar White Chicken Enchiladas: This recipe calls for diced green chilies. Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out. *These are seriously so so good* Chicken Enchiladas with Green Chili Sour Cream Sauce Ingredients 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Instructions Preheat oven to 350 degrees. Related:  Wheat/Sugar

Leanne bakes: Glazed and Cinnamon Sugar-Coated Donuts Tim Horton's is dead to me. A few months ago my cousin had a fiesta-themed baby shower, and we got to make some really delicious desserts. One was lime cupcakes, which were great, but the other was churros. I love fried food, and I love churros. Although the churro-making experience was really fun, and the end result amazing, we didn't properly ventilate the kitchen and the smell haunted me for days. I was going to tell you how surprisingly easy these are to make, but apparently my definition of "easy to make" is eye-roll inducing, so I'll just tell you they aren't so scary after all, and encourage you to give them a try. On that note, thank you everyone for your lovely emails, comments, and recipes. 3 tbsp milk 3 tbsp boiling water 1 tsp dry active yeast 8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. 1 1/2 oz sugar (about 3 tablespoons) 1 egg 1 oz butter, cold to room temperature (just don't melt it, okay?) dash of salt Directions:

Baked Breakfast Taquitos with Lime-Chipotle Dip Since our baked taquitos are one of the most popular recipes on our site, Kate suggested the brilliant idea of coming up with a breakfast version! I tinkered until I came up with something delicious and might I say, these are divine. They’re also great make-ahead food and they’re freezer friendly so check out the end of the post for those details. This recipe starts out with super creamy scrambled eggs. The secret is whisking rich sour cream right into the eggs. Add some seasonings and then gently fold the eggs in your hot skillet to scramble them. Remove them from the heat and add pepperjack cheese, diced roasted red bell peppers, sliced green onions, and cilantro. Gently fold the egg mixture together and douse it with a little hot sauce Place egg mixture on soft flour tortillas. Roll them up, brush with a little oil and bake in the oven to perfection. While the taquitos are baking you can whip up your dipping sauce. Put it all together and you’ve got a killer brunch, breakfast, or dinner!

Very Pinteresting {Sangria} As I mentioned on Facebook and Twitter yesterday, today’s Very Pinteresting Post is all about Sangria. A huge thanks to those of you the one person that submitted their recipe post. It’s much appreciated! I’ve been researching these recipes for a couple days now and I’m literally dying for a big ol’ pitcher of sangria. Sangria is probably one of my favorite alcoholic beverages. If you don’t live near Philadelphia then I guess you’ll have to whip up your own concoction. Traditional Sangria via Tasty Trials <--- Click for recipe Mexican Sangria via Design Sponge <--- Click for recipe Sangria Bianca via Refinery 29 <--- Click for recipe Summer Fruit Sangria via Everything Fabulous <--- Click for recipe White Peach Sangria via Vicious Dishes <--- Click for recipe Skinny White Wine Sangria Sparkler via Nutrition to Invigorate <--- Click for recipe Strawberry Peach Sangria via Epicurious <--- Click for recipe Laura’s Apple Jack Sangria via The Novice Chef <--- Click for recipe That’s it! Salads

Bean and Cheese Burritos Allergy season can be a real downer when there is such beautiful spring weather outside, and unfortunately Joey and I were both hit hard this year. Joey seemed to be a little worse off than me (or maybe I just handle it better ;-) so one night I wanted to make a comforting meal for our sore throats and runny noses. I made these pretty spicy, which definitely helped clear our sinuses, but it wasn't overpowering what with the addition of gobs of cheese and sour cream. I kind of just threw them together based on what I had on hand and what sounded good, and we were both pleasantly surprised by how much we enjoyed them. Even though they are vegetarian, that doesn't mean their healthy (see: gobs of cheese and sour cream), but I topped them with freshly sliced scallion and tomatoes for a fresh finish. While allergy season is now behind us, that's no reason why we have to stop eating these burritos - spicy, cheesy food is good all year round :-)

A Year of Slow Cooking One Pot Sausage & Mushroom Pasta I’m really digging these one pot pastas lately. It’s so nice to just cook everything in one pot and have less to wash (especially when you don’t have a dishwasher, like me!). Not to mention they’re super quick and cooking the pasta in the sauce/broth just adds so much flavor. This one pot pasta is just slightly more involved than my “wonderpots” because I’ve added the step of browning the sausage before throwing all of the ingredients together in the pot. One Pot Sausage & Mushroom Pasta One Pot Sausage & Mushroom Pasta Total Cost: $9.23 Cost Per Serving: $1.15 Serves: 8 Ingredients 2 Tbsp olive oil $0.32 2-3 links Italian sausage $1.99 2 cloves garlic $0.16 1 small onion $0.52 8 oz. button mushrooms $1.99 1 (28oz.) can crushed tomatoes $1.00 1 tsp dried basil $0.10 1 tsp dried oregano $0.10 4 cups vegetable broth $0.52* 1 lb. rigatoni $1.89 ¼ cup parmesan $0.41 handful fresh parsley (optional) $0.23 Instructions Notes *I use Better Than Bouillon brand soup base to make my broth. Super easy!

Jingle Juice [Spice Up Your Holidays - Week 3] Last night, I had my Spice Up Your Holidays get together. This time of year is really crazy, and I have been traveling a ton so I wanted to do something small, relaxed, and serve things that I could make ahead of time so that I could actually enjoy my guests and not get stressed out about it. I love having a big and festive party, but I also really love having something laid back and cozy. For the drink portion of the contest, I wanted to make a rum punch. Think of this as a citrus sangria. Citrus Sugar: 1 1/2 cups sugar 1 teaspoon lemon zest 1 teaspoon lime zest 1 teaspoon grapefruit zest 1 teaspoon orange zest 1 teaspoon ground ginger 1/2 teaspoon cinnamon Punch: 3/4 cup Citrus Sugar 1 cup lime juice 1 cup lemon juice 2 cups orange juice 1 cup grapefruit juice 1 cup mango nectar 1 cup pineapple juice 3 3/4 cups Captain Morgan Spiced Rum 2 1/4 cup Grand Marnier 1 1/2 cups Amaretto 3 cups sparkling water orange, lemon, lime, grapefruit slices, frozen cranberries for garnish Ingredients

Yakisoba Recipe - Delicious Techniques Yakisoba is a classic Japanese street food made by stir-frying boiled ramen noodles, vegetables and meat or seafood with a sweet and savory sauce.Yakisoba Yakisoba is perhaps one of Japan's best known street foods and it literally means "grilled noodles". While most people in the US know the term "soba" to refer to buckwheat noodles, soba has historically referred to any long, thin noodle. In Japan, yakisoba can be found sizzling away in stalls everywhere from baseball stadiums to traditional omatsuri (festivals). The signature sweet and tart flavor comes courtesy of chuno sauce, known simply as sōsu (sō as in soda, and su as in suzy) in Japan. Made with ingredients such as tomatoes, prunes, apples, carrots, onions, garlic and ginger and seasoned with spices such as cinnamon and cloves, chuno sauce is sweet, tangy, savory and spicy. Ingredients 280 grams Fresh yellow noodles (like ramen or youmian) 150 grams Carrot (~1/3 carrot julienned) 60 grams Onion (~1/2 small onion sliced) 30 grams

Dairy Queen Blizzard I originally shared this recipe for my column on Serious Eats. If you’d like more details and photos, check out my article, In the Hall of the Dairy Queen. When it comes to the Blizzard, Oreo is hands down my favorite flavor. But if you have another variety you’d like to see me tackle, tweet me up @thebravetart. The nature of a Copy Cat recipe is that it takes a lot of subtle factors to re-create a taste we all know and love; if you substitute or deviate from the recipe, it just won’t turn out the same. But because I hate when people tell me what to do without telling me why I’ll explain some of the basic points behind this recipe. Pint for pint, compared to my Classic Vanilla Bean Ice Cream, this recipe has half the eggs, twice the sugar and double the dairy. That being the case, using the crappiest milk and cream you can find makes a big difference. The same is true of eggs. Next: Tahitian vanilla is a must. When your chosen steep time has elapsed, return the dairy mixture to a simmer.

15 Minute Easy Yakisoba Noodle Stir Fry So I’m really taking it to the next level on this 30 Minute Monday by presenting you with a FIFTEEN MINUTE recipe. I’ve just always been an overachiever like that. I like to keep things pretty basic when I make yakisoba noodles. This is mostly because I make yakisoba noodles when I’m being really lazy. This is one of those great recipes to keep handy for when you need to use up all those completely random vegetables in your fridge. You can keep it as simple as cabbage + onions + scallions like I did here, or try adding: Shredded carrotSliced red bell pepperDiced zucchiniShrimp (ha, only in my husband’s dreams! Okay, so now that you’ve pulled all of your I-need-to-use-these-up veggies out of your fridge, let’s talk about the sauce. I like to use a basic stir fry sauce recipe which I make from just soy sauce, sugar, rice vinegar, red pepper flakes, and water. You don’t need any special equipment to make this as long as you have a good saute pan handy. 15 Minute Easy Yakisoba Noodle Stir Fry

Desserts With Benefits If I told you how many times I’ve made Homemade Nutella recently, I’m not sure if you’d give me a high five or a punch in the arm… it’s quite a shocking number. I maayybe use it a little too much. Are you going to (virtually) punch me? Well, I hope not, because my total overuse of the stuff has brought delicious homemade chocolate chips into my life, and soon to be yours. No no, this isn’t any old recipe, this is a necessity. You must have it. Why? Similar to chocolate chips, these are totally snackable. Dark Chocolate "Nutella" Baking Chips Ingredients Instructions In a medium-sized microwave-safe bowl, melt the chocolate at 30-second intervals, stirring between each one, until chocolate is melted. Notes Store chips loosely covered in the fridge. This recipe is: low sugar, gluten free, vegan! Recipe inspired by: Ivory Hut I’m sure you’re asking yourself, “Well, can these be baked or what??” Like this:

Quick Soft Breadsticks Recipe cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Eggs 101: Hard- & Soft-Boiled (1:47) More Get foolproof techniques for perfect hard- and soft-boiled eggs every time. 5 Bacon Hacks (1:31) Up your bacon game and add these hacks to your cooking repertoire. You Can Do Better Waffles (0:58) Here are three new reasons to break out your waffle iron. 5 Snack Hacks (1:34) Try these top five snack hacks for easy entertaining. You Can Do Better Ramen (1:03) Here are three new ways to enhance your ramen-eating experience. 5 Peanut Butter Hacks (1:27) From sweet to savory, put more peanut butter in your diet with these ideas. More Videos Total Time 35mins Prep 20 mins Cook 15 mins Our family likes these breadsticks because they are soft and chewy. Skip to Next Recipe Ingredients Nutrition 18 breadsticks US 1 cup warm water 3 tablespoons brown sugar 1 teaspoon salt 1⁄4 cup oil 3 cups bread flour 2 1⁄2 teaspoons yeast Directions Up Next