Salsa Chicken Enchiladas

Quite possibly this is to be one of the laziest posts I’ve even written.? Why?? Because it is my lazy end of the week go to meal.? I got the recipe from my friend Lynn and have been making them regularly since!!!? This is a great recipe to use to feed a crowd and Lynn has used it to feed many over the years… Salsa Chicken Ingredients: I jar of good quality salsa (or just you favorite!) chicken (4 breast or 8 thighs-boneless skinless) Directions: Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here). Once the chicken is done.? You need to remove it from the crockpot and the sauce and shred it.? This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken! We use it in enchiladas… ? Salsa Chicken Enchiladas Ingredients: corn tortillas salsa chicken (see recipe above) shredded cheese onions, finely diced enchilada sauce jalapenos, finely diced Directions: Heat oven to 350F. Using Elise from Simply Recipe’s process of heating the tortillas – “Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce (I used the sauce from the crockpot that I cooked the chicken in) to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.” Using these tortillas place some shredded cheese, onion and shredded chicken in them and roll.? Place seam side down in a baking pan large enough to hold the amount you are making.? When the pan is filled top with enchilada sauce, onions, cheese and jalapenos.

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Salsa Chicken Enchiladas

BBQ Keilbasa

This is so easy and great for parties. Keilbasa BBQ Sauce Cut keilbasa into bite size chunks. Place into a crockpot. Cover with BBQ sauce. Heat. This is perfect for the upcoming 4th of July gatherings. The amount BBQ sauce depends on the amount of keilbasa. You want enough sauce to cover the keilbasa.

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BBQ Keilbasa

{CEimB} Balsamic Chicken with Baby Spinach and Couscous

This week’s Craving Ellie in my Belly recipe was chosen by Marthe of Culinary Delights . I was really looking forward to making this dish because I absolutely love balsamic vinegar. Cooking with balsamic vinegar, especially adding it to tomatoes, really deepens the flavor and makes your food taste a lot more interesting. Couscous is one of my favorite grains to have on a weeknight. It cooks up in no time and you can really change things up by adding different ingredients to it. I always try to cook my rice and couscous in chicken broth for additional flavor. For this dinner, I decided to

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{CEimB} Balsamic Chicken with Baby Spinach and Couscous

Shrimp in Zippy Tomato Sauce

You can make the tomato sauce base as mild or spicy as you prefer.  I started with a mild tomato sauce then added the spicy goods at the end when I brought the shrimp and sauce together.  I kept aside half of the mild sauce for the sensitive folks in my family.  That’s just the way I have to roll. HERE’S HOW EASY THIS IS 6 tablespoons olive oil 1 medium onion, finely chopped 1 stalk celery, finely chopped 1 small red bell pepper, seeded & chopped 1/2 cup red wine vinegar 1 (14 ounce) can plum tomatoes, chopped with their juice salt and freshly ground pepper 2 pounds shrimp, peeled & deveined 2-3 cloves garlic, finely chopped 3 tablespoons finely chopped fresh parsley or 2 teaspoons dried 1 piece dried chili, crumbled or chopped (optional) OR 1-2 teaspoons of the tomato sauce that comes from the canned chipotle peppers in adobo sauce Serves 6 In a heavy saucepan, heat half of the oil.  Add the onion, and cook over low heat until soft.  Stir in the celery and chopped bell pepper, and cook for 5 minutes more.  Raise the heat to medium high, and add the red wine vinegar and tomatoes.  Season with salt and pepper.  Bring to a boil and cook for about 5 minutes. Lower the heat, cover the pan and simmer until the veggies are soft, about 30 minutes.  Puree the sauce through a food mill OR a food processor then push it through a sieve with a spatula. Set tomato sauce aside. Heat the remaining oil in a clean heavy saucepan.  Stir in the garlic, parsley and chili, if using.  Cook over moderate heat, stirring constantly, until the garlic is golden.  Do not let it brown.  Add the tomato sauce and bring to a boil.  Taste for seasoning. Stir in the shrimp. Bring the sauce back to a boil.  REDUCE heat slightly and simmer until the shrimp are pink and firm, 4-6 minutes, depending on their size.  Remove from the heat and serve. My Notes It would be just as easy to use leftover, homemade tomato sauce from a previous spaghetti dinner. I happened to have been given garlic pickled with habeneros and used them instead of fresh garlic – WOW! They were HaahhOT & YUMMY! I didn’t have a dried chili on hand.  But I had some …

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Shrimp in Zippy Tomato Sauce

Spinach Lasagne with Ragu alla Bolognese

I think it’s fair to say that I equally enjoy baking sweets as much as I enjoy cooking something savory.  Regardless of what it is, I normally rise to a challenge and can’t think of a better way to spend a day in the kitchen because the end product can be so rewarding.  Although most of the past Daring Bakers’ challenges have been of the sweet variety, this month, we had a rare opportunity to bake something somewhat unexpected:  Lasagna. I’m certainly not new to lasagna, and true to my passions as a cook, I’m not sure I’ve ever made lasagna the same way twice.  No, really.  It must be because there are too many wonderful recipes out there to try, and each one poses a sort of opportunity to find the perfect one.  And guess what?  I think we’ve decided that it’s been found.  Who knew that it didn’t need to be packed with ricotta and mozzarella?  Well, okay, I did, because I …

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Spinach Lasagne with Ragu alla Bolognese

CEimB and Barefoot Bloggers…

Another week of good food in our house…every couple of weeks, the two cooking groups I belong to, Craving Ellie in my Belly and Barefoot Bloggers will collide…but who can complain right? This week’s Ellie Krieger recipe was my choice! It didn’t take me too long to pick …

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CEimB and Barefoot Bloggers…

Pan Fried Tilapia with Bonefish Grill’s Chimichurri Sauce

If you like trying new seafood recipes, then you will enjoy my next few posts. I am really trying to eat lighter these days (birthday cupcakes yesterday don’t count)…so fish and shrimp will be showing up on the weekly menu more often. Recently we went to one of my favorite restaurants, Bonefish Grill . This place has the freshest fish, and everything we try there is always delicious. The last time we were there for dinner, I had Grilled Grouper with a Chimichurri Sauce that was out of this world. I thought about it for days. I wanted to recreate my delicious meal recently and was so happy to discover the recipe for the Chimichurri sauce on Bonefish Grill’s website . Even better, they have several great recipes posted that I would love to try! I think the Pan Asian sauce might be next! Pan Fried Tilapia with Chimichurri Sauce 4 Tilapia Fillets Bbq seasoning salt and fresh ground black pepper 2 tsp olive oil Bonefish Grill Chimichurri Sauce Sprinkle each fish fillet on both sides with bbq seasoning, salt and fresh ground pepper. Add 2 tsp olive oil into preheated pan over medium high heat. Place tilapia into pan and cook for about 3-4 minutes. Carefully flip fish over and continue to cook for another 3-4 minutes or until fish

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Pan Fried Tilapia with Bonefish Grill’s Chimichurri Sauce

"Cloudy with a Chance of Meatballs"

Aside from being one of my kids’ favorite books, Cloudy With a Chance of Meatballs , by Judi and Ron Barrett (1978) has also inspired the love of all things meatball in my family. Let’s just take a minute to discuss the spaghetti and/or meatball experience from my youth. Our spaghetti never included meatballs. Generally we had a sort of ragu type sauce with browned ground beef and some seasonings stirred together with Prego brand spaghetti sauce (Ragu brand was too watery, if I remember correctly). As a child, I wasn’t a big lover of spaghetti sauce, preferring my noodles plain. In time, however, I managed to ladle a bit of the sauce onto my noodles. It was not my favorite meal in the world. Strange, I know. Especially after seeing how ravenously my own children devour this staple meal. Who knows why…maybe I was just picky or maybe my mom ate too much of it while I was merely a bun in the oven (she has confessed this was her main craving with me!). Meatballs, on the other hand, were a family favorite. They never came in the Italian variety, though. We made barbecue meatballs–meatballs covered in BBQ sauce and baked, served over egg noodles most of the time. I used to make up a bunch of these and stick them in the freezer when we were newlyweds. But after a…

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"Cloudy with a Chance of Meatballs"