Sweet & Savory Friday ~~ Luscious Enchiladas

Enchiladas are a great entree any night of the week!  Suffice it to say, there are umpteen recipes with variations of fillings. Since I prefer one with more of a creamy or moist filling, here's my latest creation that I would like to share with you. So, here goes ~~

INGREDIENTS:

• 2 cups diced cooked chicken
• 1 - 4 oz. can diced mild green chilies
• 1 - 4 oz. can sliced black olives
• 1 - tsp. cumin
• 1 - 10.5 oz. can Fat Free Cream of Chicken soup
• 1 1/2 cups grated sharp Cheddar cheese
• 2 - 15.5 oz. cans mild, medium, or hot enchilada sauce, whichever you prefer
• Corn tortillas (I prefer the Don Pancho Golden Blend Brand)

DIRECTIONS:

• In a medium bowl, thoroughly mix the chicken, chilies, olives, cumin, soup, and 1 cup of the Cheddar cheese.
• In a medium sized frying or saute pan, warm one can of the Enchilada sauce.
• Thoroughly coat each of the tortillas with the Enchilada sauce.
• Fill each tortilla with filling, roll up, and place seam side down in a lightly greased 9 x 13 pan.
• Combine one can of Enchilada sauce with the remaining sauce in the frying pan and pour over enchiladas placed inside 9 x 13 pan.
• Cover with aluminum foil and bake at 300 degrees for 30 minutes or thoroughly heated.
• Remove from oven and sprinkle with remaining 1/2 cup of Cheddar cheese.
• Return dish to oven until cheese has melted.

SERVING SUGGESTIONS:

• Serve with salsa, diced green onions, sour cream, guacamole, additional Cheddar cheese or variety of cheeses of your choice.

Please give this recipe a try and let me know how you like it. Also, please feel free to share variations of your enchilada recipes.  I am beyond confident blog readers all around the globe will benefit.

Happy cooking & dining!

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Sweet & Savory Tuesday ~~ Lentil Soup w/Parmesan Bread

When the calendar turns to Autumn, it's time to pull out the soup recipes!  Here's one of our family favorites for your enjoyment.

INGREDIENTS:

• 1 lb. ground beef, browned in skillet
• 1 medium onion, chopped
• 1 pint jar diced tomatoes or 1 - 8 oz. can tomato sauce
• 1/2 - 1 cup salsa
• 3 - 4 carrots, sliced or cubed
• 3 - 4 Idaho potatoes, cubed
• 1 - 2 cups lentils, rinsed in colander
• 3 quarts of water - give or take - depending upon how thin or thick you like your soups.  I like them with a lot of broth and my ever lovin' prefers them much thicker, so I strive to find a happy medium.
• 1 - 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• Salt & pepper, optional

DIRECTIONS:

Place all ingredients in soup pan or stock pot on stove and cook 2 - 3 hours or until lentils are tender  ~~~ or ~~~

Place all ingredients in crock pot and cook on high setting for approximately 6 hours.

**** NOTE:  Some people opt to prepare this recipe omitting the ground beef.  It's delicious either way!


PARMESAN BREAD INGREDIENTS:

• 1 1/2 cups Bisquick Baking Mix
• 1 Tbsp. sugar
• 1 Tbsp. dehydrated minced onion
• 1 egg
• 1/4 cup milk
• 1/4 cup apple juice
• 1/2 tsp. leaf oregano 
• 1/4 cup Parmesan Cheese

DIRECTIONS:

• Heat oven to 400 degrees.
• Mix all ingredients except Parmesan cheese to a soft dough.
• Spread dough in a greased round layer pan, 8.5 x 11 inches.
• Sprinkle with Parmesan Cheese.
• Bake 20-25 minutes. 
• Cut into wedges.  
• Serve warm.

Here's to Healthy Eating & Happy Dining!

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Sweet & Savory Tuesday ~~ Zesty Cod Fillets

INGREDIENTS: 

• 3 Tbsp. olive oil
• 3 Tbsp. diced garlic
• 2 - 6 oz. cod fillets
• 1 tsp. cumin
• 1 tsp. chili powder
• 2 Tbsp. freshly squeezed lime juice
• 1/2 tsp. freshly ground pepper
• salt, optional

DIRECTIONS:

• Saute garlic in olive oil.
• Sprinkle fillets with salt and pepper.
• Cook 2-3 minutes over medium heat.
• Pour one Tbsp. of the lime juice over fillets.
• Mix cumin and chili powder together and sprinkle 1/2 of mixture over fillets.
• Cook 3-4 minutes over medium heat.
• Flip fillets to other side and pour remaining lime juice over fillets.
• Sprinkle remaining cumin and chili powder mixture on top of fillets.
• Cook 2-3 minutes or until cod fillets flake easily.
• Serve over rice and with garnishes of your choice.  I used sliced tomatoes, red bell pepper slices, and sliced hard boil eggs dusted with hot Hungarian paprika.

Sometimes it's a great adventure and lots of fun to experiment with new spice combinations when preparing your entree, especially fish!

Happy dining, and if you happen to try this recipe, please comment on my blog page and let me know how you liked it or what garnishes you used to complete your entree. Thank you.

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Sweet & Savory Thursday: Humdinger Hummus

So is the Chickpea or Garbanzo Bean actually a bean, a pea, or a fruit?  All I know is that it is beyond delicious and does not come from a chicken!  J

               

Sheila’s Humdinger Hummus

• 2 – 15 oz. cans Chickpeas (Garbanzo Beans)
• 2 -  heaping Tbsp. minced garlic
• 3 -  Tbsp. olive oil
• 2 -  Tbsp. lemon juice
• 3 –  tsp. cumin
• ¼   cup water
• 2 – tsp. freshly ground kosher salt, optional
• 2 – Tbsp. hot sauce (I prefer Cajun Sunshine)
• Dust with Hot Hungarian Paprika

Directions:

• Rinse Chickpeas in colander.
• Place all ingredients except paprika inside food processor and blend until smooth.

This scrumptious concoction can be spread on crackers, pizza dough, bread, or veggies.  It can also be added to salads, hamburger patties, or thinned into a sauce to use when preparing other dishes such as hummus and spaghetti noodles.

Question:  What other suggestions do you have for ways in which to prepare or serve hummus? I would enjoy hearing from you.

Happy Reading & Eating!

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