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
P
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.
|