Wednesday, November 24, 2010

No Pictures, But Lots of Great Recipes!

I have made lots of really delicious food lately, but I have not posted any of the recipes because I have not been taking and/or uploading pictures. Because I use my blog as a keeper of recipes I like, I realized I should type them in so if nothing else, *I* have a record of them. So, if you are following along, I apologize for the lack of pictures, but the following recipes are all fantastic, and you should try them. I will try to be better about the photos in the future.

I will begin with last night's dinner.

Leslie's Amazingly Delicious Chicken Enchiladas (Recipe Courtesy of my dear friend Leslie)
5 cups cooked, diced chicken
4 cups shredded Monterrey Jack Cheese
2 cans Old El Paso Green Chili Enchilada Sauce
1 can evaporated milk
10 tortillas

Preheat oven to 325 F. Grease a 13 x 9 inch baking dish with cooking spray.

Mix enchilada sauce and evaporated milk together in a large bowl. Dip one tortilla into liquid mixture to coat. Place 1/2 cup chicken and 1/4 cup cheese in the tortilla, and roll. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining liquid over the enchiladas, and sprinkle with remaining cheese.

Bake, uncovered, for 30 minutes. Serve with sour cream, guacamole and black olives.

Spanish Rice
2 tablespoons vegetable oil
1 cup uncooked white rice
1 chopped onion
1/2 green bell pepper, chopped
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies (such as rotel)
2 teaspoons chili powder
1/4 teaspoon cumin
1 teaspoon salt

Heat oil in a medium sized sauce pan over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder, cumin and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Guacamole (My cousin Jamie's recipe... at least the way I remember it)
2 ripe avocados
3 tablespoons chopped cilantro
4 garlic cloves, minced
1/2 jalapeno pepper (without seeds), chopped
zest and juice of one lime
salt to taste

Mash avocados with fork until well squashed (yes, that is a technical term). Add remaining ingredients and stir. Add more of any ingredients to taste.

Ultimate Caramel Pecan Pie
3 cups chopped Pecans, divided
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 pkg. (14 oz.) KRAFT Caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, or 1 cup semi sweet chocolate chips
1/4 cup powdered sugar
1/2 tsp. vanilla

Preheat oven to 350°F.

Mix 2 cups chopped pecans with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.

Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 minutes, or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust.

Chop remaining nuts; sprinkle over caramel layer.

Cook chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.

When trying to cut this pie, run a SHARP knife under HOT water. It will make it a lot easier. Also, 1/16 of the pie is the perfect sized slice. It is RICH!

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