Creamy Chicken Enchiladas (Taste of Home)

A very good enchilada recipe. 

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 cup 2% milk
• 2 cans (4 ounces each) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• In a large bowl, beat the cream cheese, water, onion powder, cumin,
• salt and pepper until smooth. Stir in chicken.
• Place 1/4 cup chicken mixture down the center of each tortilla. Roll
• up and place seam side down in two greased 13-in. x 9-in. baking
• dishes. In a large bowl, combine the soup, sour cream, milk and
• chilies; pour over enchiladas.
• Bake, uncovered, at 350° for 30-40 minutes or until heated
• through. Sprinkle with cheese; bake 5 minutes longer or until cheese

Creamy Blueberry Pie (Allrecipes)

We love making this during blueberry season. LOVE fresh blueberries.  :)

Ingredients

• 3 cups fresh blueberries
• 1 (9 inch) deep dish pie crust
• 1 cup white sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter

Directions

1. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
2. Place blueberries in pastry shell, and spoon sour cream mixture over berries.
3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Blueberry Crumb Cake (Barefoot Contessa)

This is so yummy!!!!

6 Videos | Photo: Blueberry Crumb Cake Recipe
Ingredients

For the streusel:

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour
• 
  

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Bacon Vegetable Quiche (Taste of Home)

Photo by: Taste of HomeBacon Vegetable Quiche Recipe

This is a good quiche. I leave out the mushrooms. :)

Ingredients

• 1 unbaked pastry shell (9 inches)
• 2 cups fresh baby spinach
• 1 cup sliced fresh mushrooms
• 1 cup chopped fresh broccoli
• 3/4 cup chopped sweet onion
• 2-1/2 teaspoons olive oil
• 3 eggs, lightly beaten
• 1 can (5 ounces) evaporated milk
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 6 bacon strips, cooked and crumbled
• 1/2 cup crumbled tomato and basil feta cheese

Directions

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
• Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli and onion in oil until tender. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.
• Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
• Cover edges loosely with foil. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

A Book On Menu Planning

I just found this book on a blog. This looks very interesting and helpful. 
It tells you how to be a frugal menu planner. Looks good!


http://moneysavingmom.com/2012/01/good-reads-plan-it-dont-panic-how-to-write-a-book-proposal-more.html

Roasted Garlic-Parmesan Cauliflower (Our Best Bites)

http://www.ourbestbites.com/2012/01/roasted-garlic-parmesan-cauliflower/

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

Instructions
Preheat oven to 400 degrees.  Place olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets.  Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet.  Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper.  Use clean hands to toss to coat.  Add more olive oil if needed.  Bake for 15 minutes and then toss with spatula.  Bake 10 more and then toss with Parmesan cheese.  Continue baking for 5-10 minutes until slightly golden brown on edges.

Honey-Ginger Glazed Tilapia (Our Best Bites)

http://www.ourbestbites.com/2012/01/honey-ginger-glazed-tilapia/

Ingredients:

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated ginger root
2 teaspoons minced or pressed garlic
2 teaspoons olive oil
4-6 4-ounce tilapia fillets (or other favorite fish)

Creamy Dipping Sauce

6 ounces fat-free plain Greek yogurt
1 small clove garlic, minced or pressed
1/2 teaspoon grated ginger root
1 1/2 teaspoons soy sauce
2 tablespoons chopped green onions
Juice of 1 small, juicy lime (about 2 tablespoons)
1 teaspoon lime zest
Sriracha sauce to taste (1/8-1/4 teaspoon will suit most tastes)
1/2 teaspoon kosher salt
Optional: 1-2 teaspoons finely minced cilantro

Instructions:

Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.

While the fish is marinating, whisk together the creamy sauce ingredients. Refrigerate until ready to serve.

Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork. Serve immediately with the dipping sauce alongside steamed veggies and brown rice.