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Sunday, February 22, 2015

BBQ Chicken Enchilada Bake

One of my friends had a baby recently, so I brought a dinner to share with them.  Whenever I do that, I make double so we get dinner, too!  After constructing their meal as traditional enchiladas and rolling many little tortillas, I decided to do something a little simpler for our version and make it into an oven bake.  Mexican and barbecue are both popular in our house, so this is the perfect combination!

BBQ Chicken Enchiladas

Ingredients:
1 lb. chicken breasts
1/2 cup barbecue sauce
1 (12 count) package of corn tortillas
1 (15 oz) can black beans, drained and rinsed
1 cup corn (I used frozen)
1 cup enchilada sauce (homemade or store bought)
1/2 cup barbecue sauce
2-3 cup shredded cheddar cheese
Optional toppings: sour cream, avocado, hot sauce, cilantro

In a slow cooker, combine chicken and 1/2 cup bbq sauce.  Cook for 6-8 hours on low until easily shredded with a fork.  Alternatively, cook chicken in oven or on stove top and shred.
Combine chicken with black beans and corn and set aside.
Preheat oven to 350 degrees.
Combine enchilada sauce and remaining 1/2 cup bbq sauce.
Spread a small amount of sauce in the bottom of a 9x13 baking dish.

To make rolled enchiladas:
Set up a little assembly line: corn tortillas, chicken mixture, cheese.
Place a small amount of chicken mixture on each tortilla, sprinkle with cheese, roll, and place in baking dish.
Repeat until all chicken is used.
Pour remaining sauce oven enchiladas and sprinkle with remaining cheese.

To make enchilada bake:
Put a layer of tortillas in the bottom of the dish.
Add layer of chicken, layer of sauce, and layer of cheese.
Repeat until all chicken is used, ending with tortillas, sauce and cheese.

Bake, covered, at 350 degrees for 30 minutes.  Remove foil for 15 minutes until cheese is melty and bubbly.
Allow to cool for a few minutes before serving with your favorite toppings.








Wednesday, February 4, 2015

Mason Jar Cranberry White Chocolate Cookies

I gave these cookie mixes in a jar for Christmas presents this year along with some homemade bourbon vanilla extract.  Vanilla extract is the easiest thing in the world to make, aside from my having to explain to Jon how I used up an entire bottle of Makers Mark in one day.  Anyway, layering things in mason jars looks adorable, and everyone likes an excuse to bake cookies.  Somehow I managed to miscount the number I needed, because it's hard to count to...5, so I had an extra jar.  Oh well, cookie baking is a good snow day activity.

While it's easiest and certainly works to add the mix all at once, I roughly separated the ingredients for mixing.  I emptied the white chocolate, cranberries, oats and flour mixture into a bowl before pouring the sugars into the butter and egg mixture.  Once the sugar and butter was mixed, I added the remaining ingredients.



Cranberry White Chocolate Cookies in a Jar

Ingredients:

1/3 cup sugar
1/3 cup brown sugar
3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup oats
1 cup dried cranberries
1/2-1 cup white chocolate chips

In a one quart mason jar, pour in sugar.  Tamp down.  Add brown sugar.  Combine flour, baking soda, baking powder and salt.  Add to jar and tamp down.  Layer in oats, cranberries and white chocolate.

Seal jar and include the following instructions:

Preheat oven to 375 degrees.
Beat together 1/2 cup softened butter, 1 large egg, and 1 teaspoon vanilla extract.
Add cookie mix and mix well.
Cover and refrigerate for 30 minutes.
Place tablespoon sized balls on baking sheets 2 inches apart.
Bake for 8-10 minutes.
Allow to cool on baking sheets for a few minutes, and then transfer to wire racks to cool completely.




Monday, February 2, 2015

Lemon Tahini Dressing

I've been in a lunch rut.  On a good day I'm eating hummus wraps, on a more hectic one I'm enjoying grilled cheese crusts and the ends of a green smoothie.  While I spend our lunchtimes running back and forth to the kitchen and keeping an eye on the baby to make sure he doesn't try to eat an entire pear in one bite, it's nice to have real food in front of me when I do sit down.  I try to keep the afternoon snacking to a minimum, as it's all too easy to inhale half a bag of cashews without noticing, and this combination of protein, veggies and healthy fats keeps me full and up for toddler level sprinting races.

I love this sauce.  I posted about it way back in the beginning of my blogging days as part of a lentil recipe.  Today I used it on quinoa and vegetables, but it makes a great dressing for salad or any grain or bean.

Lemon Tahini Dressing
From Oh She Glows

1/4 cup tahini
2 garlic cloves
1/2 cup lemon juice
1/4 cup nutritional yeast (optional)
kosher salt and black pepper
1/4 cup olive oil
Water, as needed, to reach desired consistency

In a small food processor, blender, or with an immersion blender, combine first five ingredients.  Drizzle in the olive oil with the motor running, and add water as necessary to thin.  This keeps for a week in the refrigerator.

I steamed a cup of quinoa, sauteed onions and peppers, and tossed in a few olives, sundried tomatoes, and avocado.  Served over greens and topped with feta cheese.








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