Tasty Tuesday - Easy Chicken Enchiladas

Today I'm starting the Tasty Tuesday link up over at 33 Shades of Green here is toady's recipe.

Easy Chicken Enchiladas

2 cups shredded cheese
1 can chicken breast
1 can green chilies
2 cans green enchilada sauce
2 small bell peppers (or 1 large)
1 medium onion
8oz sour cream
5 whole mushrooms
corn tortillas (I used 18)

chop onion & peppers as fine as you want and saute till soft

clean & chop mushrooms then add to onion mix once soft

mushroom/onion/peppers once soft

 

drain and chop chicken - set aside

 add chicken & green chilies to pan cook until hot

get out a 9x13 pan (I am using 2 small pans instead) and pour about 1/2 of a can of enchilada sauce into the pan to coat the bottom (here I poured about 1/4 of a can into each pan)

  

once your meat/veggie mixture is heated put into a mixing bowl

add 1 cup cheese, 1/2 a can of sauce & all of the sour cream and stir til mixed

if your tortillas are soft enough to fold without breaking go ahead and add your mixture about a tablespoon for each, if not heat tortillas in microwave till warm enough to fold

keep rolling tortillas until all mixture is used up, I was able to make 18 with this batch 

cook at 350 until cheese is melted (about 15 minutes) and there you go. We don't like them every spicy so we use mild for everything but you can make it hotter or add different veggies so it's easy to make it however you want.

   

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4th of July Cupcakes - with Cream Cheese Frosting recipe

We had two 4th of July get together's this year and for both I decided to go the simple route and do cupcakes. The first bath for a party at my Papa's house I did simple Butter Pecan ones and Triple Chocolate ones with a cupcake paper/topper kit from Walmart. Took the easy way out and iced them with cool whip and red, white & blue sprinkles.

For our second get together I decided to do something a little more involved and make some homemade almond cream cheese frosting to go on 3 types of cupcakes - Butter Pecan (was a big hit at the last party) Chocolate Mint and Carrot Cake.





Crusting Almond Cream Cheese Frosting


This will make enough frosting for 6 dozen cupcakes and it is easily halved or even double depending on how much you need.

3 blocks room temperature cream cheese
2 sticks room temperature butter
1 cup vegetable shortening
4 lbs powder sugar
2 tablespoons almond flavoring (can use vanilla if you wish)


First either in a stand mixer or using a hand mixer cream together shortening, butter & cream cheese

Then add the almond flavoring and mix again

then add the powdered sugar 1/2 a bag at a time and mix thoroughly

You can be done or add food coloring as I did, I had some gel colors so divided my frosting into 3rds and left one white while coloring one blue and one red

then it's ready to use. The frosting with "crust" like buttercream and is nice and thick unlike normal cream cheese frosting which is runnier and never really sets.

I had planned on making "firework" cupcakes but my grass tip was no where to be found. I even had my hubby stop by walmart on his way home from work to see if they had one with no luck. So he bought me a nice little cupcake tip set and I used the cupcake star tip #1 to make big swirls then used a start tip #22 to make little "stars" on each cupcake then added red,white & blue colored sugar. Simple but it worked.

I used Reynolds wrap foil cupcake liners and BEWARE those things are HOT lol, I know common sense right lol but dang I burned my fingers a half a dozen times getting those suckers onto cooling racks.

In the cupcake tip kit that my hubby got me it had a cream filling tip that I HAD to try so I filled a couple of the cupcakes with leftover frosting and the cut one in half to see how it looked. Turned out great! My oldest son has now requested filled cupcake cones for his 5th birthday coming up. Should be fun :-)

And just cause he is so darn cute here is a picture of my son with a cake he decorated with left over frosting. (and yes that is cupcake on his face from being my taste tester lol)

Donuts Paula Deen Style

I LOVE Paula Deen so when I wanted to try a new donut recipe I was happy to find she had a yeast donut recipe.

Homemade Yeast Donuts 

*I doubled this recipe*

3/4 cup warm milk
1 packet active dry yeast
1/4 cup granulated sugar
2 1/2 cups all-purpose flour plus extra for dusting your dough and board
1/4 teaspoons kosher salt
2 tablespoons unsalted butter, at room temperature
2 egg yolks
Nonstick cooking spray
Peanut Oil for frying (Can substitute vegetable oil)

Glaze:
1 stick butter, room temperature
2 1/2 cups confectioner’s sugar
2 teaspoons vanilla extract
4 tablespoons hot water

In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam. About 10 minutes. Attach dough hook to standing mixer while yeast is activating.

In a medium mixing bowl, whisk together the flour and salt.

yeast mixture after setting for 10 minutes

Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. Just about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour.

Dough after sitting for an hour

Spray a sheet tray with non stick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2” thickness.

Using a 2”-3” donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle cap to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1” apart. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes.


Using a deep fryer or dutch oven, heat oil to 350ºF. Line a baking sheet with paper towels or brown paper and set aside.

Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.

To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Mixture should be thin. Add more hot water if needed to thin out the glaze. Keep glaze warm until ready to use.

Dip the donuts, one at a time, into the warm glaze, covering the top half of each donut with glaze. Dip glaze side down into a bowl filled with your favorite sprinkles and place on a tray to set for 10 minutes. Serve immediately.