My Saturday Six
- Thread starter sylvia
- Start date
Dawn, elenor posted a wonderful recipe for Brunch Enchiladas (Great for your leftover ham)
I have made it a few times. Very good! Sometimes I add garlic. Very good, forgiving recipe. Also, I don't always make it the night before. Tx again Elenor for a great recipe.
Brunch Enchiladas
2 cups cubed, fully cooked ham
½ cup of chopped onions
½ cup of chopped peppers, optional
2½ cups of shredded cheese
10 8 inch flour tortillas
6 eggs, lightly beaten
2½ cups half-and-half, light cream or milk
(I used 2% milk - was good)
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
A few drops of hot pepper sauce
Avocado Slices
Salsa
Sour Cream
Place 1/3 cup of ham at one end of each tortilla. Sprinkle with chopped onions, green peppers (if using) and 2 or 3 tablespoons of shredded cheese. Roll up fairly tightly. Arrange the tortillas, seam side down in a greased 13 x 9 baking dish. Combine the eggs, milk, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
I have made it a few times. Very good! Sometimes I add garlic. Very good, forgiving recipe. Also, I don't always make it the night before. Tx again Elenor for a great recipe.
Brunch Enchiladas
2 cups cubed, fully cooked ham
½ cup of chopped onions
½ cup of chopped peppers, optional
2½ cups of shredded cheese
10 8 inch flour tortillas
6 eggs, lightly beaten
2½ cups half-and-half, light cream or milk
(I used 2% milk - was good)
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
A few drops of hot pepper sauce
Avocado Slices
Salsa
Sour Cream
Place 1/3 cup of ham at one end of each tortilla. Sprinkle with chopped onions, green peppers (if using) and 2 or 3 tablespoons of shredded cheese. Roll up fairly tightly. Arrange the tortillas, seam side down in a greased 13 x 9 baking dish. Combine the eggs, milk, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
patbastrop
Well-known member
Totally, totally awesome Lisa!!
dawn_mo
Well-known member
Thanks for the kind words and hugs,
I was having a bad day yesterday and just needed to try and keep things in perpective. I will make the enchiladas next week when my mother-in-law comes to stay. Thanks for posting the recipe it looks good. I like to make Deb in MI's croissant breakfast recipe too. It turns out really nice also. Thanks again guys!
I was having a bad day yesterday and just needed to try and keep things in perpective. I will make the enchiladas next week when my mother-in-law comes to stay. Thanks for posting the recipe it looks good. I like to make Deb in MI's croissant breakfast recipe too. It turns out really nice also. Thanks again guys!
amanda_pennsylvania
Well-known member
Sounds fab.
amanda_pennsylvania
Well-known member
Would you post the recipe for that? Sounds lovely.
amanda_pennsylvania
Well-known member
My Sunday Six (late, again)
1. We made pizzas last night with some leftover Italian bread--pretty good. Made a nice salad to go with it. I'm feeling like I'm not eating enough vegetables lately. Wonderful cherries for dessert. (We watch episodes of Firefly on Hulu.com. Best.SciFi show.Ever.)
2. Put kidlet down for bed; he wakes up at midnight, demanding food. He usually sleeps through the night...what's up with this? I nurse until 1am.
3. DH goes on a fire call at 4am, He accidentally calls me on the cell phone; ring wakes up kidlet, who again demands food. I nurse until 5am, then put us back to bed. Kidlet wakes up again at 8:30; demands food, I nurse again until 9:30. We're now way off schedule, so no church. (Incidentally, DH tells me he dreamed we also had a little girl who was very sweet and talkative. I'm thinkin' no more babies until I'm done nursing this one...)
5. By now, I'm starving, so cinnamon toast and a scrambled egg for breakfast.
6. WE'RE STILL EATING THIS !@#$% HAM. Can I freeze it? I really can't look it in the face any longer. DH has promised BBQ ribs for dinner. Yum.
1. We made pizzas last night with some leftover Italian bread--pretty good. Made a nice salad to go with it. I'm feeling like I'm not eating enough vegetables lately. Wonderful cherries for dessert. (We watch episodes of Firefly on Hulu.com. Best.SciFi show.Ever.)
2. Put kidlet down for bed; he wakes up at midnight, demanding food. He usually sleeps through the night...what's up with this? I nurse until 1am.
3. DH goes on a fire call at 4am, He accidentally calls me on the cell phone; ring wakes up kidlet, who again demands food. I nurse until 5am, then put us back to bed. Kidlet wakes up again at 8:30; demands food, I nurse again until 9:30. We're now way off schedule, so no church. (Incidentally, DH tells me he dreamed we also had a little girl who was very sweet and talkative. I'm thinkin' no more babies until I'm done nursing this one...)
5. By now, I'm starving, so cinnamon toast and a scrambled egg for breakfast.
6. WE'RE STILL EATING THIS !@#$% HAM. Can I freeze it? I really can't look it in the face any longer. DH has promised BBQ ribs for dinner. Yum.
Crab Salad-stuffed Eggs,,,May Cooking Light. I'm iffy on the yogurt, but a good starting place.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1891940
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1891940
My S(unday)Six.
1 Reflecting how the stormy weather gave a sunny window as we went to sea to scatter Mum's ashes on Friday. Fitting Naval farewell to a wonderful lady.
2 Stormy weather, open fires, wine, rugby on the TV, friends, laughter and love, family...what more could one wish for.
3 Put on so much weight with all the amazing good food'''' means I am not sure if I have any traveling clothes, I leave this week!
4 Hope I have finished all I had to, tomorrow I pack.
5 Sad to say goodbye to here....just dont know when I will return again.....gee this is really hard.
6 Looking forward to seeing our youngest sprog very soon.
Such mixed feelings.
1 Reflecting how the stormy weather gave a sunny window as we went to sea to scatter Mum's ashes on Friday. Fitting Naval farewell to a wonderful lady.
2 Stormy weather, open fires, wine, rugby on the TV, friends, laughter and love, family...what more could one wish for.
3 Put on so much weight with all the amazing good food'''' means I am not sure if I have any traveling clothes, I leave this week!
4 Hope I have finished all I had to, tomorrow I pack.
5 Sad to say goodbye to here....just dont know when I will return again.....gee this is really hard.
6 Looking forward to seeing our youngest sprog very soon.
Such mixed feelings.
scott-in-scottsdale
Well-known member
My Sunday Six
1. Mom came to town for a visit...
2. ...and gave me a t-shirt from the Pavo Peacock Festival.
3. I still make a killer lasagna.
4. Mom got back to Georgia in one piece.
5. I auditioned for WHEEL OF FORTUNE, and I didn't fall on my a**.
6. G4TTV had a "Women of Ninja Warrior" marathon yesterday, and it's all on my TiVo.
1. Mom came to town for a visit...
2. ...and gave me a t-shirt from the Pavo Peacock Festival.
3. I still make a killer lasagna.
4. Mom got back to Georgia in one piece.
5. I auditioned for WHEEL OF FORTUNE, and I didn't fall on my a**.
6. G4TTV had a "Women of Ninja Warrior" marathon yesterday, and it's all on my TiVo.
janet-in-nc
Well-known member
Go right ahead a freeze the ham. I do it in big chunks and then make.....
mac and cheese and ham, ham salad, scalloped potatoes and ham. Also I leave some on the bone and freeze it for pea soup. I'm talking about a regular ham, shank end, not the presliced ones. I don't know about freezing those.
mac and cheese and ham, ham salad, scalloped potatoes and ham. Also I leave some on the bone and freeze it for pea soup. I'm talking about a regular ham, shank end, not the presliced ones. I don't know about freezing those.
Oops, my Sunday Six (forgot about it yesterday)
1. Wondering if this is anything like blogging? or twittering, or tweeting, or whatever
2. 'Didn't get around to making the second pumpkin cake - first one made last week was wonderful!
3. Note to self: don't buy KFC grilled chicken again - not that bad but really $$ for what you got - I can get a better deal at Wegmans and it's much better! Besides, the day-glo mac 'n' cheese kind of scared me!
4. Wondering if buttermilk is supposed to be lumpy and sour tasting, or if I just waited to long before tasting it. It was 3 days before the expiration date.
5. Feeling thankful that it's finally sunny enought but yetcool enough for us to have actually gotten the rest of the yardwork done today.
6. Watching the neighbors all mowing their lawns today too, and it feels a little like "The Truman Show" out there today as everyone is in surprisingly good moods!
1. Wondering if this is anything like blogging? or twittering, or tweeting, or whatever
2. 'Didn't get around to making the second pumpkin cake - first one made last week was wonderful!
3. Note to self: don't buy KFC grilled chicken again - not that bad but really $$ for what you got - I can get a better deal at Wegmans and it's much better! Besides, the day-glo mac 'n' cheese kind of scared me!
4. Wondering if buttermilk is supposed to be lumpy and sour tasting, or if I just waited to long before tasting it. It was 3 days before the expiration date.
5. Feeling thankful that it's finally sunny enought but yetcool enough for us to have actually gotten the rest of the yardwork done today.
6. Watching the neighbors all mowing their lawns today too, and it feels a little like "The Truman Show" out there today as everyone is in surprisingly good moods!
This is my recipe for Chicken with Sherry and Mushrooms; Lisa's may be different.
Chicken with Sherry and Mushrooms Makes 4 - 6 servings.
A Homemaker’s Magazine Recipe
Cooking time: about 1 hour; reheating 45 minutes
This version of Coq au Vin uses dry sherry for a very smooth flavour. Ideal for a buffet dinner. It’s best made a day ahead. Serve with crusty bread for mopping up the delicious juices.
2 slices bacon, chopped
2 cloves garlic, minced
1 large onion, chopped
3 large carrots, chopped
1 tbsp. vegetable oil
2 lbs boneless, skinless chicken thighs
1/4 cup all purpose flour
1 cup chicken stock
1/2 cup dry sherry
1/2 lb mushrooms, sliced
1 tsp dried thyme
1 bay leaf
Salt & Pepper
1/4 cup chopped fresh parsley
In Dutch oven or large, heavy saucepan over medium high heat, cook bacon about 1 minute. Stir in garlic, onions and carrots. Cook, covered, about 5 minutes or until onion is softened. Remove vegetables and set aside. Add oil to pan.
Dust chicken lightly with flour and brown on all sides. Return vegetables to pan. Add stock, sherry, mushrooms, thyme and bay leaf. Bring to boil, reduce heat, cover and simmer stirring occasionally, for 50 to 60 minutes or until chicken is tender. Add salt and pepper to taste. Let cook; cover and refrigerate for 4 to 24 hours.
Skim any fat from surface. Transfer to baking dish and bake in 350˚F oven for about 45 minutes or until heated through. Sprinkle with parsley.
Per serving (for 4) 454 calories
Chicken with Sherry and Mushrooms Makes 4 - 6 servings.
A Homemaker’s Magazine Recipe
Cooking time: about 1 hour; reheating 45 minutes
This version of Coq au Vin uses dry sherry for a very smooth flavour. Ideal for a buffet dinner. It’s best made a day ahead. Serve with crusty bread for mopping up the delicious juices.
2 slices bacon, chopped
2 cloves garlic, minced
1 large onion, chopped
3 large carrots, chopped
1 tbsp. vegetable oil
2 lbs boneless, skinless chicken thighs
1/4 cup all purpose flour
1 cup chicken stock
1/2 cup dry sherry
1/2 lb mushrooms, sliced
1 tsp dried thyme
1 bay leaf
Salt & Pepper
1/4 cup chopped fresh parsley
In Dutch oven or large, heavy saucepan over medium high heat, cook bacon about 1 minute. Stir in garlic, onions and carrots. Cook, covered, about 5 minutes or until onion is softened. Remove vegetables and set aside. Add oil to pan.
Dust chicken lightly with flour and brown on all sides. Return vegetables to pan. Add stock, sherry, mushrooms, thyme and bay leaf. Bring to boil, reduce heat, cover and simmer stirring occasionally, for 50 to 60 minutes or until chicken is tender. Add salt and pepper to taste. Let cook; cover and refrigerate for 4 to 24 hours.
Skim any fat from surface. Transfer to baking dish and bake in 350˚F oven for about 45 minutes or until heated through. Sprinkle with parsley.
Per serving (for 4) 454 calories
luisa_calif
Well-known member
My Sunday Six
1 Picked small amount of arugula today
2 Garden growning nicely
3 Kumquats are more than abundant again this year
4 Making that tilapia in tomato curry again, so good but will be better this time w/ cilantro and Poblano
5 Got to get to the market to buy those (it's 102 today, in the shade...)
6 Finally zested & squeezed my stash of Meyer's Lemons
1 Picked small amount of arugula today
2 Garden growning nicely
3 Kumquats are more than abundant again this year
4 Making that tilapia in tomato curry again, so good but will be better this time w/ cilantro and Poblano
5 Got to get to the market to buy those (it's 102 today, in the shade...)
6 Finally zested & squeezed my stash of Meyer's Lemons
patbastrop
Well-known member
Schedule, schmedule!! Do you like ham salad?? I love it piled on white bread
(guilty pleasure, I guess)! Just chunk up the ham and grind it up with pickles (dill or sweet) some onion and celery, if you like it. I put it through the KA grinder just once, so it is just a little coarse. Moisten and flavor with mayo and mustard, or russian dressing if you like that. Link to the honeybaked ham site for lots of good ideas for leftovers. Remember to use that bone to make some navy bean soup!
http://www.honeybaked.com/recipes.asp
(guilty pleasure, I guess)! Just chunk up the ham and grind it up with pickles (dill or sweet) some onion and celery, if you like it. I put it through the KA grinder just once, so it is just a little coarse. Moisten and flavor with mayo and mustard, or russian dressing if you like that. Link to the honeybaked ham site for lots of good ideas for leftovers. Remember to use that bone to make some navy bean soup!
http://www.honeybaked.com/recipes.asp