Monday, June 3, 2013

Ranch Chicken Enchiladas

We are ranch lovers in our family so this dish was a huge hit! Super yummy and a fun variation to traditional chicken enchilada recipes. The chicken breasts I usually buy are super big so if yours come small you may want to throw in an extra breast to the crock pot.  Hope you enjoy this dish as much as we do! Reheating any leftovers is great too!

2-3 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1 can chicken broth
1 cup ranch dressing
1 cup salsa
1 can black beans, drained
2-3 cups shredded Mexican blend cheese
1 package white flour tortillas

Place chicken in a crockpot and add 1 can of chicken broth.  Sprinkle chicken with taco seasoning and ranch seasoning packets.  Cook on high for about 3-4 hours. When chicken is cooked, shred in juices and add can of black beans.

Mix the 1 cup of ranch and 1 salsa in a bowl.  Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.

Start assembling the enchiladas by putting 2 T. of the ranch and salsa mixture on the bottom of tortilla.  Then add a couple spoonfuls of chicken and beans.  Sprinkle with cheese and roll it up.

Line up the enchiladas in the 9x13 pan and drizzle remaining sauce on top of enchiladas.  Sprinkle heavily with the Mexican blend cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.

No Bake Peanut Butter Rice Krispies

This is a Martha Stewart Recipe: super tasty treat! You can even cut them in squares, individually package, and pop them in the freezer to save for later. Kids love them!

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter
2 tsp. pure vanilla extract
4 cups Rice Krispies

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Thursday, May 9, 2013

Ground Beef Stroganoff

My MIL makes a dish similar to this but instead of bugging her for the recipe AGAIN, I decided to try and recreate it from what I could remember. I love the tang i-ness the mustard brings to the dish and the sour cream really completes the recipe . A great comfort meal!

1 lb. ground beef
1/4 tsp. salt
1/4 tsp. ground black pepper
1 T. butter
1 onion, diced
2 tsp. minced garlic
3 T. all-purpose flour
1 1/2 cups beef broth
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 cup light sour cream

1- 16 oz. bag of noodles (any kind would be good, even egg noodles)

Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet and season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes.  Transfer beef to a separate dish.

Melt butter in the skillet over medium heat. Cook and stir onion and garlic in butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.

Reduce heat to medium-low and cook at a simmer until the consistency is gravy-like.
Stir sour cream through the beef mixture and heat until warmed.  Boil noodles in a large pot of water until al dente. Serve stroganoff over noodles.