Recipes for Sisters

Howdy blogger people. I need to share a few of my favorite recipes with the lovely Haws sisters and friends and  I  figured this would be the easiest way to share. Don't get your hopes up for posts in the near future because I am not really great at getting much done these done that require me to sit at the computer, or clean:) 

White Chicken Enchiladas

Ingredients

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

Instructions

Preheat oven to 350 degrees. Grease a 9x13 pan

Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese

Beef and Broccoli

First, marinate the meat:

 1/2 tsp baking soda

 1 tsp sugar

 1 tbsp cornstarch

 1 tbsp low-sodium soy sauce

 1 tbsp water § 2 tbsp vegetable oil

 1 1/2 lbs flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

 2 tbsp brown sugar

 4 cloves garlic, minced

 2 tbsp flour

 1 tbsp sherry

 3 tbsp vegetable oil

 2 heads broccoli, crowns only

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1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

 3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve

ROASTED NEW POTATOES AND ASPARAGUS

INGREDIENTS:

1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces

1-2 pounds new potatoes, cut in half or thirds (the larger ones)

olive oil

3 cloves garlic, sliced

1 tablespoon dried Italian seasoning, crushed between fingertips

sea or kosher salt and fresh black pepper

1-2 tablespoons fresh basil or parsley, chopped

fresh grated Parmesan cheese, for serving

INSTRUCTIONS:

Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.

Grease a roasting pan, casserole dish or sheet pan. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs. Serve with Parmesan cheese.

Chocolate Peanut Butter Smoothie

Ingredients

¹⁄₂   cup milk

1¹⁄₂   tbsp peanut butter

1   tbsp honey

¹⁄₂   tbsp cocoa powder

1   banana

1   cup ice cubes

Throw the ingredients  in and blend for 45 seconds

Guacamole

INGREDIENTS:

3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion

3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional)

DIRECTIONS:

1.	In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.