mariadnoca
Moderator
Some thing quick that you can pull off after coming home from work.
What's your fav do-ahead/serve 2 company/week night dinner? (besides lasagna)
- Thread starter mariadnoca
- Start date
dawn_mo
Well-known member
Creamy Chicken Enchiladas,
* Exported from MasterCook *
CREAMY CHICKEN ENCHILADAS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
2 large onions -- thinly sliced
2 cups cooked chicken -- chopped
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste
Green Sauce:
2 large cans geen chiles
1/2 chopped raw onion
2 cloves garlic -- chopped
salt and pepper -- to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes. Makes approximately 12 enchiladas. If you can't find the green enchilada sauce, you might try pureeing 2 large cans chopped green chiles with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.
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* Exported from MasterCook *
CREAMY CHICKEN ENCHILADAS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
2 large onions -- thinly sliced
2 cups cooked chicken -- chopped
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste
Green Sauce:
2 large cans geen chiles
1/2 chopped raw onion
2 cloves garlic -- chopped
salt and pepper -- to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes. Makes approximately 12 enchiladas. If you can't find the green enchilada sauce, you might try pureeing 2 large cans chopped green chiles with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.
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dawn_mo
Well-known member
I hit the enter button by mistake. Here is another one. REC: Shrimp Etouffee
The sauce can be made ahead and reheated, then add the raw shrimp at the last moment.
* Exported from MasterCook *
MY MOM'S FAVORITE SHRIMP ETOUFFEE
Recipe By : Sunset (I think)
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Amount Measure Ingredient -- Preparation Method
1/2 cup butter
1/4 cup flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green pepper -- chopped
1/2 cup celery -- chopped
2 cloves garlic -- minced or pressed
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce -- can
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp -- peeled, deveined and
-- butterflied
hot cooked rice
Melt butter in a 4-5 quart pan over medium heat; stir in flour and cook until bubbly. Stir in green onion, chopped onion, green pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes. Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and Tabasco. Stirring, bring to a boil on high heat. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 cups, about 45 minutes. Stir in lemon peel, lemon juice, parsley, and shrimp. Simmer until shrimp are cooked through, do not overcook shrimp. Serve over hot cooked rice.
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The sauce can be made ahead and reheated, then add the raw shrimp at the last moment.
* Exported from MasterCook *
MY MOM'S FAVORITE SHRIMP ETOUFFEE
Recipe By : Sunset (I think)
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Amount Measure Ingredient -- Preparation Method
1/2 cup butter
1/4 cup flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green pepper -- chopped
1/2 cup celery -- chopped
2 cloves garlic -- minced or pressed
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce -- can
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp -- peeled, deveined and
-- butterflied
hot cooked rice
Melt butter in a 4-5 quart pan over medium heat; stir in flour and cook until bubbly. Stir in green onion, chopped onion, green pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes. Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and Tabasco. Stirring, bring to a boil on high heat. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 cups, about 45 minutes. Stir in lemon peel, lemon juice, parsley, and shrimp. Simmer until shrimp are cooked through, do not overcook shrimp. Serve over hot cooked rice.
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dawn_mo
Well-known member
Yes it does Ang.
I usually make a double batch and freeze one pan. I am not sure about how long you can keep them frozen, but I have frozen them for a few weeks before parties and such.
Your butterfly icon reminds me of my husband and son. They have decided to make an insect collection. When they told me about it, I thought good idea. Not remembering that butterflies are insects too. So now I have managed to plants flowers that actually attract butterflies, and Drs. Death are running around the yard with their homemade nets trying to catch butterflies. First you hear the alert, BUTTERFLY! Then a rush for the nets, which are kept on the deck for easy access. Then my husband, usually, is running around stalking these beautiful little insects, like a crazy man. I get the giggles so much, because he usually is not successful in his attempts to capture them, and due to the butterfly's flying patterns, it is a little like watching a Keystone Cop movie. I am going to get a video of it sometime and will post for all to enjoy. I am such a good wife. (smile)
I hope you will be posting a new picture of your garden this year. The other one was so lovely.
I usually make a double batch and freeze one pan. I am not sure about how long you can keep them frozen, but I have frozen them for a few weeks before parties and such.
Your butterfly icon reminds me of my husband and son. They have decided to make an insect collection. When they told me about it, I thought good idea. Not remembering that butterflies are insects too. So now I have managed to plants flowers that actually attract butterflies, and Drs. Death are running around the yard with their homemade nets trying to catch butterflies. First you hear the alert, BUTTERFLY! Then a rush for the nets, which are kept on the deck for easy access. Then my husband, usually, is running around stalking these beautiful little insects, like a crazy man. I get the giggles so much, because he usually is not successful in his attempts to capture them, and due to the butterfly's flying patterns, it is a little like watching a Keystone Cop movie. I am going to get a video of it sometime and will post for all to enjoy. I am such a good wife. (smile)
I hope you will be posting a new picture of your garden this year. The other one was so lovely.
My DH has a friend and his 15 yr old son coming up next week
for fishing. Boys only week. Sooooo, I thought I might make these for them to take out and bake next week.
My garden is doing beautifully again this year. Not quite in full bloom yet. I'm waiting for the lilies and peonies and roses and delphiniums and daisies to bloom, which should be in another week. We've had some cool weather that put blooming behind this summer. My irises and anemonies and trollius and some of the rock garden plants have already bloomed out. I wish I could capture everything in bloom at the same time, but that doesn't happen. I hope to get a good picture with my other cat in the garden. She loves it there and is a pretty calico. She adds to the color in the garden.
for fishing. Boys only week. Sooooo, I thought I might make these for them to take out and bake next week.
My garden is doing beautifully again this year. Not quite in full bloom yet. I'm waiting for the lilies and peonies and roses and delphiniums and daisies to bloom, which should be in another week. We've had some cool weather that put blooming behind this summer. My irises and anemonies and trollius and some of the rock garden plants have already bloomed out. I wish I could capture everything in bloom at the same time, but that doesn't happen. I hope to get a good picture with my other cat in the garden. She loves it there and is a pretty calico. She adds to the color in the garden.