This is sort of a funky dish, combining Mexican flavors with the crunch of Fritos. Save some extra Fritos to put on top later if you plan on having leftovers.
Ingredients:
- 2 chicken breasts
- most of a 10.75oz bag of Fritos; save a small amount to have with leftovers; the chili cheese flavor works well
- 1 can of cream of mushroom soup or cream of chicken soup (or make the homemade recipe in the pan that you cooked the chicken in)
- 1/2 cup of sour cream
- 10 oz can of enchilada sauce
- 4 oz can of mild chopped green chiles (optional)
- 1 to 1 1/2 cups of shredded sharp cheddar cheese
Directions:
Either pan fry chicken in some oil or cover the chicken breasts with water in a large saucepan. Season with salt. Bring to a boil and then simmer for 20-25 minutes or until the chicken is cooked through. Cool slightly, then tear chicken into bite-size pieces.
Preheat oven to 375 degrees.
Crush the corn chips.
Mix the sour cream and soup together in a bowl.
Using a large casserole dish (we use a 9x9), start with a layer of fritos, then cheese, half the chicken, half the soup/sour cream mixture, half of the enchilada sauce, and half of the green chiles. Repeat the layering (no need for much fritos in the middle, they get crunchiest in the outer layers), ending with extra cheese and Fritos on top. Try some smoked paprika on top.
Bake for 25-30 minutes. Serve with corn and black beans.
Saturday, September 26, 2009
Blackberry Pork Chops
An easy, fruity twist on basic pork chops.
Ingredients:
- 4 pork loin chops
- 1/4 cup seedless blackberry spreadable fruit
- 3 tablespoon ketchup
- 1/4 teaspoon minced garlic
- 1/4 teapsoon prepared mustard
- 1/4 teaspoon cornstarch
- 1 tablespoon A1 steak sauce
Directions:
Cook pork chops over the stove or broil them until they are cooked through.
Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil.
Separately, combine the cornstarch and steak sauce until smooth, then gradually stir into the saucepan with the other ingredients.
Bring to a boil. Cook while stirring for two minutes or until sauce is thickened.
Serve sauce with pork chops.
Ingredients:
- 4 pork loin chops
- 1/4 cup seedless blackberry spreadable fruit
- 3 tablespoon ketchup
- 1/4 teaspoon minced garlic
- 1/4 teapsoon prepared mustard
- 1/4 teaspoon cornstarch
- 1 tablespoon A1 steak sauce
Directions:
Cook pork chops over the stove or broil them until they are cooked through.
Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil.
Separately, combine the cornstarch and steak sauce until smooth, then gradually stir into the saucepan with the other ingredients.
Bring to a boil. Cook while stirring for two minutes or until sauce is thickened.
Serve sauce with pork chops.
Monday, September 7, 2009
Corn Flake Chicken Strips
This is an interesting way to make your own homemade chicken strips - which are tasty but probably way healthier than most chicken strips. And they're not even deep-fried!
Ingredients:
- 1/4 cup flour
- 3/4 teaspoon seasoned salt (or plain salt with a little pepper)
- 1/3 cup butter, melted
- 1 1/4 cups crushed cornflakes
- 1 1/2 pounds boneless skinless chicken breasts or tenderloins, cut into 1-inch strips
Directions:
Preheat the oven to 400 degrees.
Stir together the flour and seasoned salt in a medium bowl.
Melt the butter in a second medium bowl.
Crush the cornflakes in a third medium bowl. (I found it worked well to put the cornflakes in a bowl with a flat bottom, then use the bottom of a glass to crush them in the bowl.)
Coat each piece of chicken with the flour mixture, then dip in the melted butter, then coat with crushed cornflakes.
Bake on an ungreased cookie sheet for 15-20 minutes or until chicken is cooked. Enjoy with ketchup, BBQ sauce, or whatever you prefer.
Ingredients:
- 1/4 cup flour
- 3/4 teaspoon seasoned salt (or plain salt with a little pepper)
- 1/3 cup butter, melted
- 1 1/4 cups crushed cornflakes
- 1 1/2 pounds boneless skinless chicken breasts or tenderloins, cut into 1-inch strips
Directions:
Preheat the oven to 400 degrees.
Stir together the flour and seasoned salt in a medium bowl.
Melt the butter in a second medium bowl.
Crush the cornflakes in a third medium bowl. (I found it worked well to put the cornflakes in a bowl with a flat bottom, then use the bottom of a glass to crush them in the bowl.)
Coat each piece of chicken with the flour mixture, then dip in the melted butter, then coat with crushed cornflakes.
Bake on an ungreased cookie sheet for 15-20 minutes or until chicken is cooked. Enjoy with ketchup, BBQ sauce, or whatever you prefer.
Cheesecake Dip
This dip is a tasty combination of cream cheese, sugar, and mini chocolate chips. We brought it to a potluck where it was a hit. Great when served with graham cracker sticks for dipping. Or try something else - cookies, apple slices - get creative!
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup powdered sugar
-2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup (6 oz) miniature chocolate chips
Directions:
Use a hand mixer to beat together the cream cheese and butter until fluffy.
Add the powdered sugar, brown sugar, and vanilla. Beat until smooth.
Stir in the chocolate chips.
Serve immediately or refrigerate until ready to serve. (Be sure to allow an hour or so for the dip to soften after it's been refrigerated, or it will be too solid to "dip.")
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup powdered sugar
-2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup (6 oz) miniature chocolate chips
Directions:
Use a hand mixer to beat together the cream cheese and butter until fluffy.
Add the powdered sugar, brown sugar, and vanilla. Beat until smooth.
Stir in the chocolate chips.
Serve immediately or refrigerate until ready to serve. (Be sure to allow an hour or so for the dip to soften after it's been refrigerated, or it will be too solid to "dip.")
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