Friday, August 31, 2012

Weekend Potluck #33

Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a great holiday weekend!


Now, before we get started, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Pineapple Upside-Down Cupcakes
                         Pineapple Upside-Down Cupcakes by The Kitchen is My Playground


Recipes that caught our attention ~

Vanilla Bean Cupcakes
                                                 Vanilla Bean Cupcakes by Shugary Sweets
Southern Fried Chicken
                                         Southern Fried Chicken by Love Bakes Good Cakes


And, a personal favorite ~

Sweet Potato and Quinoa Soup
                                  Sweet Potato and Quinoa Soup by Noshing with the Nolands


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Wednesday, August 29, 2012

Grilled Chicken with Peach Jalapeno Salsa

I absolutely love a fresh peach in the summer. I remember as a child playing outside eating fresh peaches that were so juicy, your face was sticky, down your arm was sticky...well, you get the point. Actually not much as changed! The recipe I want to share with you today is just fantastic if you are a peach lover. You have the use the fresh peaches that are in season right now. This is not a dish I would make at any other time of the year. If you are scared of the "heat" in the jalapenos, just cut it down to one, and make sure to remove the membrane, that is where most of the "heat" is. I've noticed that the level of "heat" seems to vary in supermarket jalapenos. Maybe start with one jalapeno and check the salsa after a couple of hours and see if it is too hot for you. You can always add more, I think the contrast of the sweet peaches and spicy jalapeno is what makes this so delicious. For some other ideas of things to do with peaches, check out Julie's peach post from last summer. 
Grilled Chicken with Peach Jalapeno Salsa
For the chicken: 
1/4  cup vegetable or olive oil
2  tablespoon lime juice
2  cloves garlic, minced (1 teaspoon)
1  tablespoon brown sugar
1  teaspoon Cajun Seasoning
1  teaspoon kosher salt
1/2  teaspoon black pepper
1 - 1/2 pounds boneless skinless chicken breasts, trimmed

Whisk all of the ingredients above, except the chicken, in a small bowl. Place the chicken breasts in a ziplock bag and add the marinade. Seal and place in the refrigerator to marinate for 1  to 2 hours.  

For the Peach Jalapeno Salsa
3  large peaches, peeled and chopped into bite size pieces
2  jalapenos, seeded and finely chopped
1/4  cup red onion, finely chopped
1  tablespoon lime juice
2  teaspoons sugar or honey
1  clove garlic, minced (1/2 teaspoon)
2  tablespoons minced cilantro

Combine all of the salsa ingredients in a bowl and place in the fridge for a few hours to let the flavors blend. 

Grill the chicken breasts and top with the peach salsa. 

Cooks note: To easily peel peaches, cut a big X in the bottom of the peach. Immerse in boiling water for about 45 seconds. Immediately remove the peaches and place in a bowl filled with ice water, to stop the peach from cooking. Starting at the bottom where the X is, take a paring knife and gently peel the skin away. For the most part it should come right off. 

Enjoy!

Kim

Linked to the following parties:
Gooseberry Patch What Have You Made This Week
White Lights on Wednesdays Wednesday Whatsits
Recipes For My Boys Thursdays Treasures
Walking on Sunshine Foodie Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday

Monday, August 27, 2012

Sausage and Cheese Hash Brown Breakfast Casserole

If you asked me for my "go to" breakfast casserole this would be it. It is simple and basic, great for kids and adults alike. This is the breakfast casserole my kids have requested the last several Christmas mornings. This breakfast is hearty and filling, add some fresh fruit and your done!
Sausage and Cheese Hash Brown Breakfast Casserole
1 pound ground Breakfast Sausage (I used Jimmy Dean Maple Flavor)
1  medium onion, diced (1 cup)
1/2  cup flour
3  cups milk
2  teaspoons Frank's Hot Sauce 
4  cups (16 ounces) Sharp Cheddar Cheese, divided (or your choice, I sometime use Colby/Jack)
4  cups frozen Hash Brown Potatoes, thawed (12 ounces)
10 eggs, beaten
1   teaspoon salt
1/2  teaspoon pepper

In a large skillet (use the largest you have), brown the ground sausage and onion over medium heat, until cooked through, drain. Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan. Remove from the heat and add the Frank's hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes.  Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well. Pour the mixture into a lightly greased 9 x 13" Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 45-50 minutes. Let stand 5 minutes before serving.

Cooks Note: It is great if you want to make ahead and refrigerate over night. 

Enjoy!

Kim

Linked to the following parties:
Gooseberry Patch What Have You Made This Week
White Lights on Wednesday Wednesday Whatsits
Recipes For My Boys Thursdays Treasures
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Saturday
Addicted to Recipes Scrumptious Sunday Link Party
Everyday Mom's Meals Church Supper
Katherine Martininelli's Christmas Blog Hop
Hammock Tracks Savory Bites Brunch Dishes

Friday, August 24, 2012

Weekend Potluck #32

Welcome back to the Weekend Potluck! Grab a cup of coffee and pull up a chair and stay for awhile. Last week there were so many delicious dishes linked up it was so difficult to choose our favorites. 

Before we get started with this week let's take a quick peek back at last week...


The recipe with the most clicks was ~

Hawaiian Crock Pot Chicken
                                       Hawaiian Crock Pot Chicken by Aunt Nubby’s Kitchen


Recipes that caught our attention ~

Strawberry Lemonade Cookies
                                         Strawberry Lemonade Cookies by Back for Seconds
Chili Tater Tot Casserole
                                        Chili Tater Tot Casserole by Served Up With Love


And, a personal favorite ~

No Bake Butterscotch Pretzel Bars
                                  No Bake Butterscotch Pretzel Bars by My Biscuits are Burning


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, August 23, 2012

Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette

This is one of my all time favorite salads. It is a fantastic salad to serve with a Latin inspired menu. For me, the star of this salad is the jicama. If you have never had jicama, don't let that scare you away. Jicama is a root vegetable, sometimes called a Mexican or Chinese potato. That is what it looks like, a potato. It has a brown rough skin that you peel just like a potato. Inside it is the consistency of a potato, but it has a sweet crunchy taste. It is perfect raw in salads or on a veggie tray, because it won't turn brown and mushy on you. It has a crunch similar to a water chestnut and is wonderful thrown into a variety of Asian dishes such as a stir fry or mixed in a coleslaw. Let me know if you give it a try. 
Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette
serves 6-8

For the vinaigrette:
1 small bunch cilantro, roughly chopped
1 jar (12 ounces) Raspberry Preserves
1/3 cup fresh lime juice, about 3-4 limes
1  clove garlic, minced
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1  cup canola or vegetable oil

In the bowl of a food processor, combine the cilantro, Raspberry preserves, lime juice, garlic, red wine vinegar, kosher salt and pepper. Process until smooth. With the processor running add the oil in a slow steady stream through the chute. Continue to process until emulsified. Pour into a jar and refrigerate until serving time.

For the salad:
12 cups of mixed salad greens (I used Baby Spring Mix and Romaine)
1/2 jicama, peeled and sliced into matchsticks
1/2 small red onion, thinly sliced
4  cups fruit, I used sliced strawberries, blueberries and mandarin oranges
1 package (4 ounce) crumbled feta or goat cheese
1/2 cup roasted pumpkin seeds

In a large bowl, combine the salad greens, jicama and red onion. Dress with desired amount of dressing. (Any leftover dressing can be kept for up to a week in the fridge.) Divide salad greens mixture evenly between plates. Top with fruit, cheese and pumpkin seeds. 

Enjoy!

Kim

Linked to these great parties:
Our very own Weekend Potluck
Recipes For My Boys Thursdays Treasures
Miz Helen's Country Cottage Full Plate Thursday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday
Walking on Sunshine Foodie Friends Friday
White Lights on Wednesdays Wednesday Whatsits
Gooseberry Patch Fresh Fruit Recipe Round Up

Monday, August 20, 2012

Creamed Corn

Creamed Corn
8 slices bacon, cut crosswise into 1/2" slices
1  cup sweet onion, diced
1  jalapeno pepper, seeds and membrane removed, finely diced (optional)
1  clove garlic, minced (1/2 teaspoon)
6  cups fresh sweet corn (or equal amount frozen corn, thawed)
1  package (8 ounces) light cream cheese, cut into pieces
1/2  cup whipping cream or 1/2 and 1/2
1  teaspoon sugar
1  teaspoon kosher salt
1/2  teaspoon black pepper

In a large skillet over medium high heat, cook the bacon until crisp. Remove from the skillet with a slotted spoon and transfer to a paper towel lined plate and set aside. 

Drain all but about 2  tablespoons of the bacon grease from the skillet and add the onion, jalapeno pepper (if using) and garlic. Saute for a couple of minutes until onion is beginning to soften. Reduce heat to medium and add corn to the skillet. Cook for about 7-8 minutes until tender. Reduce heat to medium low and add the cream cheese, whipping cream (or 1/2 and 1/2), sugar, kosher salt and pepper.  Stir until cream cheese is melted. Transfer to serving dish and top with the reserved cooked bacon.

Enjoy!

Kim

Linked to these great parties:
Our very own Weekend Potluck
Recipes For My Boys Thursdays Treasures
Miz Helen's Country Cottage Full Plate Thursday
Six Sisters' Stuff Strut Your Stuff Saturday
Walking on Sunshine Foodie Friends Friday
White Lights on Wednesdays Wednesday Whatsits
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Hammock Tracks All Thing Easter Link Party


Friday, August 17, 2012

Weekend Potluck 31

Welcome back to our favorite day of the week! We love a great potluck and thanks to all of our fabulous foodies friends who are so faithful to linking up each week, we promise that this is one of the best! Have fun browsing through all the delicious dishes. If you see a recipe that interests you, just click on the photo and it will take you to the recipe. Feel free to link as many recipes as you wish. Have a terrific week friends!

Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Cheesy Garlic Bubble Bread
                                              Cheesy Garlic Bubble Bread by Ginger Bakes


Recipes that caught our attention ~

Vanilla Cream Pie
                                                 Vanilla Cream Pie by The Joy of Caking
Baked Maple Bacon Doughnuts
                                                Maple Bacon Donuts by Crumbs and Chaos


And, a personal favorite ~

Barbeque Chicken Jalapeno Pizza
                                    Barbeque Chicken Jalapeno Pizza by A Kitchen Addiction


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, August 16, 2012

Pronto Pups

In just 3 short weeks from tomorrow the Kansas State Fair will be in full swing. My family has always loved the fair. We will make several trips to the fair during the 10 days it is here. I know without a doubt that the first thing we will do upon entering the fairgrounds is make a beeline for one of the little yellow buildings that house one of the finest treats the fair has to offer, The Pronto Pup! The kids have been talking about Pronto Pups for several weeks and after last year they wanted to try to recreate their favorite treat. Now, I have been eating these "banquet on a stick" for many years and I know that there is no recreating them in your home, but who am I to kill a child's dream? We did a little research and found that a pronto pup is made with a mixture of wheat and rice flours and corn meal. It has more wheat flour than corn meal and that is what makes it a Pronto Pup and not a Corn Dog. If you don't have rice flour you can find it in the specialty flours and mixes in the store. I'm sure you could just replace it with an equal amount of wheat flour. Just please don't call it a corn dog! No it doesn't taste exactly like a Pronto Pup from the fair, but it will be a great substitute when we can't get the real thing!
Pronto Pups
1  cup flour
1/2  cup corn meal
1/2  cup rice flour
1/4  cup sugar
4  teaspoons baking powder
1   teaspoon salt
1/2  teaspoon black pepper
1 1/2 cups milk
2  eggs
2 (1 pound) packages all beef hot dogs
16 sticks (I used the sticks that you use for caramel apples) 
Additional flour for rolling the hot dogs in (about 1/4 to 1/3 cup)
Vegetable Oil for frying

In a medium bowl, combine the flour, corn meal, rice flour, sugar, baking powder, salt and black pepper. Whisk to combine. In a small bowl lightly beat the eggs and add the milk. Slowly mix the milk and egg mixture into your dry ingredients. Pour the batter into a tall glass and let rest a few minutes.

Place the additional flour on a plate. Make sure your hot dogs are good and dry. Insert the stick into one end of the hot dog and roll them in the flour. Shake to remove the excess flour, you just want a light coating.  Dip the hot dog into the batter and swirl to coat, as you remove the hot dog from the batter shake slightly to remove excess batter. Before placing the hot dog in the hot oil turn the dog upright so the batter sets. (That's what they said on the official Pronto Pup website!)

Fry in vegetable oil at 375 degrees for about 2-3 minutes until golden brown, turning once.

Hope to see you at the Kansas State Fair!

Kim

Linked to the following link parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Linky Party
Six Sisters' Stuff Strut Your Stuff Saturday
Everyday Mom's Meals Church Supper

Monday, August 13, 2012

Roasted Vegetable Lasagna

On my girls trip last month we ate a delicious roasted veggie lasagna. I tried to recreate it as best as I could, it was such a nice change of pace from a traditional lasagna with a red sauce. A lot of my blogging buddies do "meatless" Monday ever week, so with today being Monday I thought I would post this. I have never much been into that. Not because I am anti "meatless meals" I am just not that planned. Who knows if I will want to skip meat on Monday? I will admit that we have cut our beef consumption in the last couple of years, eating more chicken and fish, but we still don't eat many dinners that are just veggies. Even the meat eaters in my house liked this lasagna. It is perfect for a dinner party where you need a Vegetarian option. 

The tip to soak the lasagna noodles come from Ina Garten. I think it is just brilliant. I have always hated boiling lasagna noodles, they always seem to tear on me. I also don't really care for the texture of the no boil lasagna noodles, too thin and chewy. If you don't mind them, by all means use the no boil noodles. 
Roasted Vegetable Lasagna
9  dried lasagna noodles (I used whole wheat)
3  tablespoon olive oil, divided
3  cups diced butternut squash, diced into 1/2" cubes
1  cup diced sweet potato, diced into 1/2" cubes
3  cups thinly sliced leeks or sweet onion (I used a combination)
1  red bell pepper, cut into thin strips
1 1/2 cups yellow neck squash, diced into 1/2" half moons
4  tablespoons butter
2  cloves garlic, (1 teaspoon) minced
1/3  cup flour
4  cups milk (room temperature)
1  cup heavy whipping cream (room temperature)
1/4  teaspoon nutmeg
1/2  teaspoon salt
1/2  teaspoon pepper
1  cup freshly grated Parmesan cheese
1  cup (4 ounces) Five Blend Italian Cheese

Preheat the oven to 450 degrees.

Place the dried lasagna noodles in a glass 9 x 13 inch pyrex dish. Pour very hot water over the noodles and let them soak while the veggies are roasting.

Combine the diced butternut squash and sweet potato on a large rimmed baking sheet. Pour 2 tablespoons of olive oil over the vegetables and mix.

Roast in the oven for 15 minutes. 

Remove the pan from the oven and add the leeks/sweet onion, red bell pepper and yellow squash. Pour the other tablespoon of olive oil over the vegetables and mix. Return to the oven and continue roasting for 20 more minutes, stirring a couple of times.

Meanwhile, while the veggies are roasting melt the butter in a large saucepan over medium heat. Add the garlic and saute for about 1 minute until fragrant. Whisk in the flour and continue cooking for 1-2 minutes until bubbly. Slowly add the milk and heavy whipping cream and bring to a gentle simmer, and let cook about 10-12 minutes until slightly thickened. Be sure to whisk constantly so it doesn't scorch.

Remove the white sauce from the heat and stir in the nutmeg, salt, pepper and Parmesan cheese. Remove the veggies from the oven and stir into the white sauce. Reduce the oven heat to 350 degrees.

Remove the lasagna noodles from the water and lay flat to drain.

Place 1 cup of the white sauce with veggies in a lightly greased 9 x 13" pyrex dish. Place 3 of the lasagna noodles in the dish. Cover with 1/3 of the remaining white sauce with veggies. Repeat the layers 2 more times, ending with the white sauce with veggies. Sprinkle with 1 cup Five Blend Italian Cheese.

Bake covered in the 350 degree oven for 35 minutes. Uncover and bake for 15 more minutes until cheese is golden brown and lasagna is bubbly. Let stand for 10 minutes before serving.

Enjoy!

Kim

Recipe adapted from Southern Living

Linked to the following link parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday Link Party
Six Sisters' Stuff Strut Your Stuff Saturday
Everyday Mom's Meals Church Supper
Gooseberry Patch Meatless Meals Recipe Round Up




Friday, August 10, 2012

Weekend Potluck #30

Welcome back to another yummy edition of Weekend Potluck, where friends and foodies meet. We are enjoying our last weekend before school starts next week. Where does the summer go? I swear it seems to go faster each passing year. Hope you all have a great weekend and let's get to the main event.


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Sweet and Saltines
                                                      Sweet and Saltines by Comfy Cuisine


Recipes that caught our attention ~

Peanut Butter & Jelly Cookies
                                      Peanut Butter & Jelly Cookies by Inside BruCrew Life
Red Skinned Potato Salad
                             Red Skinned Potato Salad by Baking and Cooking, A Tale of Two Loves


And, a personal favorite ~

Chai Tea and Raisin Scones by Aunt B on a Budget


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky
InLinkz

Thursday, August 9, 2012

Blue Cheese Vinaigrette Dressing

We eat a lot of beef at our house. My hubby and son are meat and potatoes guys. For that matter, all three of our daughters and myself also love beef. There is just something about beef and blue cheese, they just fit. This dressing is a change of pace from a traditional mayo based blue cheese dressing. I love this olive oil and vinegar based dressing, because it isn't quite so heavy. It is also terrific on a Cobb or Steak salad. I think I might have to have a salad for lunch...
Blue Cheese Vinaigrette Dressing
1/4  cup red wine vinegar
1 1/2  teaspoons lemon juice
1  teaspoon Dijon mustard
1  teaspoon Worcestershire sauce
1  clove garlic (1/2 teaspoon)
2  teaspoon sugar
1/2  teaspoon dried basil
1/4  teaspoon onion powder
1/4  teaspoon kosher salt
1/4  teaspoon black pepper
1/2  cup blue cheese crumbles, divided
1/2  cup Olive Oil

In the bowl of a food processor, combine all of the ingredients, except the olive oil and use only 1/4 cup of the Blue Cheese crumbles. Process until well mixed. With the food processor running, slowly add the olive oil in a steady stream. Continue processing until blended. Pour dressing into a jar and stir in the remaining 1/4 cup blue cheese. It is best if you can make it a few hours ahead to let the flavors blend.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party

Tuesday, August 7, 2012

Creamy Cheesy Chicken Enchiladas

A few months ago our local Dillon's had a great deal on Philadelphia cream cheese, it was $1. If you buy cream cheese, you know that is an awesome deal.  I am pretty snobby when it comes to cream cheese. I will use the store brand for a lot of things, but not cream cheese. I have never found one that compares to good old Philadelphia, and we use A LOT of cream cheese at our house. In fact, just about every dip I make seems to have a block of cream cheese in it. One of my kids favorite snacks is pretzels and cream cheese. If you've never had it, you are missing out. I seriously purchased about 50 blocks when it was on sale. Well, we have gone through most of it, but I had some nearing the expiration date.

I have a recipe for a Chicken Verde Enchilada Bake that we love so I began thinking of how I could have similar flavors, but incorporate the cream cheese. This is what I came up with. Let me know what you think. 
Creamy Cheesy Chicken Enchiladas
2 pounds boneless skinless chicken breasts, seasoned liberally with salt and pepper, baked and diced into bite size pieces
3  tablespoons butter
1  medium onion, diced (about 3/4 cup)
2  cloves garlic, minced (1 teaspoon)
3  tablespoons flour
1  can (10 ounce) Rotel, undrained
1  can (28 ounce) Green Chile Enchilada Sauce (I used Las Palmas brand)
1  package (8 ounce) cream cheese, softened and cut into bite sized pieces
1  teaspoon cumin
1/4  teaspoon ground red pepper
1/4  cup chopped cilantro, plus more for garnish if desired
2  cups shredded cheese (I used Mexican blend)
10-12 flour tortillas (8")

Melt the 3 tablespoons butter in a Dutch Oven over medium heat. Add the onion and saute for about 3-4 minutes until soft. Add the garlic and saute another minute or two, until fragrant. Add flour and mix; continue cooking for 2 minutes.

Add the rotel, green chile enchilada sauce, cumin and the ground red pepper. Bring to a boil, reduce heat and simmer for 10 minutes.  Remove from heat and mix in the cream cheese and cilantro. Stir until the cream cheese is melted.

Place the cooked and diced chicken in a medium sized bowl and add 1 cup (4 ounces) shredded cheese and 1 cup cream cheese enchilada sauce. Mix well.

Put 1 1/2 cups of the cream cheese enchilada sauce in the bottom of a large lightly greased pyrex dish.

Wrap tortillas in a damp paper towel and microwave for about 30-45 seconds, to soften.

Divide the chicken mixture evenly between the tortillas (about a heaping 1/2 cup) and roll up. Place seam side down in the pyrex dish.

Cover with the remaining cream cheese enchilada sauce and top with the remaining shredded cheese.

Bake in a 350 degree oven for about 35- 40 minutes until hot and bubbly. Garnish with additional minced fresh cilantro if desired.

For our recipe for our Corn & Black Bean Salsa go here.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Lemon Sugar Share it Saturday
Recipes For My Boys Thursdays Treasures
Buns in My Oven Whats Cookin Wednesday
Love Bakes Good Cakes All My Bloggy Friends

Friday, August 3, 2012

Weekend Potluck #29

Welcome back the the Weekend Potluck! We had a record number of 191 links last week! Thanks to all of you fabulous foodies who are so loyal to our party and link up week after week! If you are new to the Weekend Potluck, we would love for you to share some of your fabulous dishes. Don't have a blog?  This party is for you as well. Pull up a chair and browse some recipes from some of the best food blogs out there. Just click on the photo and it will take you to the recipe. Now onto the the deliciousness...

Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Cucumber and Tomato Summer Salad
                             Cucumber and Tomato Summer Salad by Sunflower Supper Club


Recipes that caught our attention ~

Mexican Chicken Spaghetti
                                        Mexican Chicken Spaghetti by Julie’s Eats & Treats
Apple Pie Enchiladas
                                        Apple Pie Enchiladas by Semi-Domesticated Mama


And, a personal favorite ~

Lemon Whoopie Pies
                                            Lemon Whoopie Pies by Fort Mill SC Living


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


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Wednesday, August 1, 2012

Raspberry Lemonade Slushy

I have a freezer full of frozen raspberries, thanks to the $1 sale at Dillon's. The kids love to have their own blended drinks when we are hanging out at the pool. I don't where they get this idea they need a frosty "beach" type drink when we are hanging out at the pool? This just came together on a whim and it turned out pretty tasty. This would be great using just about any kind of frozen fruit. 
Raspberry Lemonade Slushy

1 can (12 ounce) frozen Lemonade concentrate
2  cups frozen raspberries
5-6 ice cubes or more (depending on how "slushy" you like it)
3/4 to 1 can water (use Lemonade can)

Pour lemonade concentrate into blender and the add frozen raspberries, water and ice.   Blend. Pour over ice and enjoy.

If it's too sweet pour into a glass with some lemon-lime drink to blend.

Add a little rum or vodka and make it even better! 

Enjoy!

Kim

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