Cheesy Enchilada Casserole with Poached Chicken

Greetings and Salutations…

Anyone else remember what book that is from?

I have very fond memories of Charlotte's Web, just wish I could find my original copy to enjoy with my own kids.

Speaking of books, have you read any good books lately?

I'm in a bit of a reading slump myself, haven't cracked a new one since school started.  I'm still fumbling around with my schedule a bit to settle into a routine and the best time of the day for me to carve out some reading time…which, if I'm honest, is right before nap time!

So, while reading is at a bit of a stand still…thankfully, cooking is still going strong!

This Cheesy Enchilada Casserole and all of it's delicious layers of Mexican goodness was a big hit around here.  And, the leftovers were equally sought after.

If you have leftover chicken in your fridge, this is an ideal dish for you!

Since we didn't have any leftover chicken, I wanted to go with the fastest way to cook chicken so that it would be tender, juicy and easy to shred.

Poaching was the answer.  

Started by adding 6 chicken breasts to the salted, boiling water.

They simmered for about 10 minutes….

Or, until the internal temperature was 170F. 

Then, let the shredding fun begin.  

Ok, so maybe it is not that much fun, but I certainly think it is worth the effort.

Once the chicken was ready, the rest of the dish could get underway. 

Started with about 1/2 cup of Enchilada sauce as the first layer in 

my beloved 9x13 stone baking dish. 

Then, about 4.5 corn tortillas were arranged in a layer, 

topped with 1 cup black beans and 

1/2 cup sweet corn. 

Before 1 cup of shredded chicken was added, 

one sliced scallion was tossed in for some extra flavor. 

The first series of layers was completed by 1 cup of shredded fiesta blend of cheese. 

And, we begin again, with the corn tortillas and 1 cup of enchilada sauce. 

More veggies (black beans, corn and scallion). 

And chicken…

Finish with the rest of the sauce and cheese. 

Bake at 350F for 20 minutes. 

Garnish with some scallion and parsley, if you like. 

If you don't care what it looks like, just devour!

RECIPE:

Ingredients:

6 chicken breasts

28 oz can of Enchilada Sauce

9 white corn tortillas

2 cans of black beans - drained

1 cup of frozen sweet corn - thawed

3 scallions - sliced

2 cups shredded cheese

Parsley - optional

Directions:

Boil chicken breasts in salted water for 10 minutes or until internal temperature reaches 170F. 

Shred the chicken breasts with 2 forks. 

Spread 1/2 cup of enchilada sauce in the pan. 

Layer 4-5 corn tortillas. 

Top with 1 cup of black beans, 1/2 cup corn, 1 sliced scallion, 1 cup chicken and 1 cup cheese. 

Another layer of tortillas, then 1 cup of sauce, 1 cup black beans, 1/2 cup corn, 1 sliced scallion and the rest of the chicken.

Finish with the rest of the sauce and the rest of the cheese. 

Bake at 350F for 20 minutes. 

Garnish with sliced scallion and parsley. 

Caramel Apple Crisp

This healthy and delightful Caramel Apple Crisp is just one more reason to love cooler temperatures.  It is quick and easy with just 6 ingredients!

It is during these early fall days when we are all holding off on turning on our heat that I always opt for baking so that the oven can do double duty...warm our house and our tummies!  

There is nothing better than being warmed inside and out by the best tastes and scents of the season. 

Additionally, we had the boys' grandparents in town on Friday, so wanted to have the perfect seasonal dessert that would keep us all, both more and less young, at the table just a little longer.  

This apple crisp started with about 4 peeled and sliced Zestar apples that we picked up at the

 The Apple Barn in Elkhorn, WI last weekend.  

Tricky thing about knowing how much fruit was used was that once I started peeling and slicing, I had kids coming from all angles for a few slices of their own.  

That is one of the best things about fruit based desserts!  

I'm always happy for my kids to munch on fruit. 

The apples were topped with 1 tsp cinnamon and the juice from 1/2 of a lemon and gently tossed.

Since caramel topping was part of this dessert, I did not feel the need to add any sweeteners to the apples at this point, or any point, for that matter.  

As for the topping, 1/2 cup almond flour, for the gluten free option, 

or standard wheat flour will also work just fine, 

1/2 cup oatmeal, 1 tsp ground cinnamon and 1/2 stick of softened butter.  

Again, no sugar here, but if you aren't going to top with caramel or serve with ice cream, I wouldn't blame you for adding some sweetener to the topping as well.  

Using a fork, blend the butter into the dry ingredients until it crumbles.  

Sprinkle the topping evenly over the apples and bake at 375F for 30 minutes.  

Serve with ice cream and caramel sauce for the perfect fall dessert!  

RECIPE:

Ingredients:

4 baking apples - peeled and sliced

2 tsp ground cinnamon - divided

Juice from 1/2 of a lemon

1/2 cup flour, almond for gluten free, or wheat

1/2 cup oatmeal

1/2 stick of softened butter

Caramel Topping

Vanilla Ice Cream

Directions:

Peel and sliced at least 4 apples. They bake down, so looks can be deceiving. 

Layer into 9x13 baking dish, top with cinnamon and lemon juice. Toss gently. 

Mix flour, oatmeal and blend in softened butter. 

Sprinkle topping over apples. 

Bake at 375F for 30 minutes. 

Serve with caramel and ice cream. 

Ultimate BLT Grilled Cheese with Pesto Mayo

I will just start by saying that there is no way these pictures can possibly do the deliciousness of this sandwich justice.

What I do hope to convey is the amazing combination of flavors and textures all wrapped up between two slices of toast.

Started by making a pesto mayo with 1 cup of mayonnaise and 1 tbsp of pesto.

This is a great way to make use of the time while the bacon is cooking.

The one cup of pesto made last week went a long way,

complimenting at least 3 meals before it was gone.

Then I gathered up all of the freshest, most delicious ingredients to layer together! 

With the two buttered sides of the (gluten free) bread together first…

Slather on a nice thick layer of pesto mayo.

First up, the most important parts of the

Bacon, Lettuce and Tomato. 

Then, some extra veggies for flavor and texture…

Onion and green pepper.

Finally, a slice of muenster and onto a hot pan

until perfectly toasted. 

RECIPE:

Ingredients:

Pesto Mayo:

1 cup of mayonnaise

1 tbsp of pesto

Ultimate BLT Grilled Cheese:

Butter - at room temp for easy spreading

Bread - one loaf made about 6 sandwiches

Bacon - 12 oz

Lettuce - one head of romaine, utilizing the green, leafy part

Tomato - one large beefsteak 

Onion - thinly sliced

Green pepper - thinly sliced

Muenster cheese - 8 oz sliced

Directions:

Whip up Pesto mayo while bacon is cooking. 

Butter one side of each slice of bread and put them together. 

Start with a layer of pesto mayo. 

Layer on veggies (in any particular order), I went lettuce, tomato, bacon, onion and pepper before the cheese. 

Remove the bottom slice of bread, gently lay the sandwich on the preheated surface, top with 2nd slice of bread.  

Toast for 2-3 minutes/side over medium heat.  

Serve it up with a side of the pesto mayo and your family will be asking for these every week! 

Bruschetta Chicken

Hiya!

I don't know about you, but I think that reality and routine are starting to set back in as we approach our first full week AS (After Summer).

And, the fabulous cooler weather this weekend is certainly helping ease the transition.

My tomatoes are finally in full ripening mode, so I wanted to share with you a great recipe to incorporate them into a colorful, flavorful delicious meal, Bruschetta Chicken.

It is easy as…1. Marinate 2. Grill 3. Top

The marinade started with 4 chopped tomatoes, 1 tsp salt and 1 tsp balsamic vinegar. 

Then, about 10 leaves of fresh basil were chopped up

and everything was given a quick stir. 

Now that was an easy marinade! 

About 2# of thawed chicken tenders were placed in a ziploc bag, in a bowl.

Then, the marinade was pour right over top. 

In this picture, my Cucumber Avocado Caprese Salad was working double duty. 

The leftovers from the night before served as my marinade.  

The bag was zipped up, the chicken and marinade were massaged together a bit 

and then they hung out in the fridge for a few hours.

Just before dinner, the tenders were grilled up.

Be sure to keep an eye on the temp, as the tomato marinade makes them look a little pink.  

After their final flip, the tenders were topped with another* batch of the tomato marinade.  

* Be sure to use fresh tomatoes for topping…

you certainly don't want any uncooked chicken juice as part of your dinner.

Trust me on that!

Melt a half slice of provolone right on top. 

Finally, finish with the remaining tomatoes right on top and serve!

RECIPE:

Ingredients:

6-8 tomatoes

2 tsp salt

2 tsp balsamic vinegar

15-20 basil leaves

2# of thawed chicken tenders

1 package of sliced provolone

Directions:

Make marinade by adding salt, balsamic vinegar and basil to chopped tomatoes. 

Add half of the marinade to the thawed chicken and refrigerate for a few hours. 

Save the other half of the marinade for topping the chicken later. 

Grill chicken until cooked, top with tomatoes and provolone. 

Swiss Sweet Potato and Ham Bake

With kudos to my husband, I have a very tasty dinner recipe to share with you….Swiss Sweet Potato and Ham Bake

Whenever I need some help with meal ideas to get me out of a rut of serving my beloved chicken, Jerry is fabulous at throwing out all sorts of great suggestions for me to work with. Some times they are a bit off the wall (see succotash), but I am always grateful nonetheless.

Last week he suggested ham and sweet potato pie...wasn't quite sure what to think of that, but I'm always up for anything, at least once, and certainly want to take his suggestions to heart, to keep them coming.

Thankfully, this dish turned out better than either of us would have guessed.

I likened it to the scalloped potatoes that my mom used to make, but healthier with sweet potatoes…smokey, creamy, cheesy and sweet!  Pretty good combination, if I do say so myself!

Can't complain, while the kids didn't go back for seconds, like Jerry and I, they did eat what was served without much fuss.

Perhaps it was because we were eating it during our family football draft, regardless, made something a little different and was enjoyed by all.

Just started with three sweet potatoes, pierced with a fork before microwaving for 10 minutes to cook.  

While the sweet potatoes were cooking, 1/2 stick butter was melted in a sauce pan and half of an onion, chopped, was added to soften a bit.  

For seasoning, 1 tsp salt, 1/2 tsp crushed basil, 1/2 tsp ground mustard and 1/2 tsp ground black pepper were added to the pan.  

In order to keep this recipe gluten free, 1/3 cup soy flour was used instead of wheat flour 

as a thickening agent.  

One and one quarter cups skim milk were added and the sauce was simmered a bit over medium heat until desired consistency. 

Finally, two cups of cubed ham and one cup of shredded swiss 

were added to complete the ham and cheese sauce.  

Mmmmm!

Once the sweet potatoes were cooled, they were cubed as well. 

If you don't like the skin, you can surely remove it.

I'm kinda a big fan…

lots of vitamins there!

And, honestly, once you add all that smokey, creamy cheesiness, I never even noticed the skin. 

Two cups of the ham and cheese sauce were spooned in over the first sweet potato. 

Another sweet potato was added. 

Then, the rest of the sauce. 

And, finally the last potato.

The dish was covered and baked at 325 F for about 20 minutes. 

Sprinkled with the last 1/2 cup of swiss cheese and some additional basil, 

if you like, for visual appeal.  

Scoop, serve and enjoy! 

RECIPE:

Ingredients:

3 sweet potatoes

1/2 stick butter

1/2 onion - chopped

1 tsp salt

1/2 tsp crushed basil

1/2 tsp ground mustard

1/2 tsp ground pepper

1/3 cup soy flour

1 1/4 cups skim milk

2 cups of cubed ham 

1 1/2 cup of shredded swiss (divided)

Directions:

Pierce sweet potatoes and microwave for 10 minutes. Upon cooling, cut into cubes. 

Melt butter in sauce pan, add onions to soften. 

Season with salt, basil, mustard and pepper. 

Add soy flour and milk, simmer for a couple minutes. 

Add ham and 1 cup of swiss cheese. 

Add 1 cubed sweet potato to bottom of quart baking dish. 

Cover with 2 cups of ham and cheese sauce. 

Add another cubed sweet potato. 

Cover with remaining ham and cheese sauce.

Add last sweet potato. 

Cover and bake at 325F for 20 minutes. 

Top with 1/2 cup shredded cheese and additional basil (optional)

Pesto Chicken

Welcome September, back to school, routines and all good things that come along with it.

I don't know about you, but I'm ready to reclaim my oven and slow cooker for warm, hearty and comforting meals.

Don't get me wrong, I love all of the grilling this summer....zucchini, wings, pizza, shrimp, burgers and more, but this mama loves me some soup and all of the wonderful smells associated with simmering and baking all day!

But, before we get to full-on cozy meals, I want to share with you a recipe for delicious and versatile Pesto Sauce, served here with chicken and zucchini noodles, but has since been used in pasta sauces and mayo for BLTs.

The options are endless!  

I'm so thankful for the bountiful basil growing on my deck and in my garden.  I love it for cooking, garnishing and moments of stopping-to-smell-the-basil.  Mmmmm!

After removing the stems, which can often be bitter, 

I loaded up my mini-chopper 

(not to be confused with a mini-cooper)

with fresh basil leaves, minced garlic and pine nuts.

Drizzle in about 1/3 cup of olive oil. 

Since I have to work in phases, this was the product of phase one,

before the remaining ingredients were added. 

Round out the ingredients with 3 cups of basil, 

1 tbsp garlic (could certainly use less), 

1/3 cup olive oil, 1 tsp salt and 1/4 cup pine nuts, in total. 

Blend it all up

to make about 1 cup of pesto…

which goes a long way! 

While all of this blending and chopping is going on, some chicken is browning in a sautee pan.

Just topped the chicken with the fresh, flavorful sauce and served over 

zucchini noodles for a 

fabulous, summertime dinner!

RECIPE:

Ingredients:

3 cups basil

1 tbsp minced garlic (use less if preferred)

1/3 cup olive oil

1/4 cup pine nuts

1 tsp salt

Parmesan - optional

Directions:

Blend all ingredients and serve atop pasta or chicken, in tomato sauce or mayo. 

So versatile, so delicious!