White Chicken Enchiladas

Enchilada pictured with Mexican rice

Chicken enchiladas with green chili sour cream sauce

6 soft taco shells

1 can shredded chicken

1 cup shredded hot pepper cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies
1/2 c enchilada sauce red or green 
1 bell pepper
chopped tomato

Preheat oven to 350 degrees.  Grease  pan. I only had a deep loaf pan so that's what I used. you can use any pan that is deep enough to allow you to cover the enchiladas with sauce. Mix chicken, bell pepper, chopped tomato, enchilada sauce, and 1/2 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. Use more cheese If you want the cheese to brown on top. I was trying to save on calories but original recipe called for 2 cups cheese.

Basic Pasta Recipe

3 cups all-purpose white flour
3 eggs
1 to 2 tablespoons of water--only if necessary for dough consistency

Add flour and eggs to the stand mixer bowl. Using a flat beater on speed 2, mix until the dough combines. Change to the dough hook and mix for 30 seconds to 1 minutes, until the dough forms a ball. Cut the dough ball into fourths. Use the pasta roller attachment with the spaghetti plate on it.

Do not force the dough through the attachment. Let it go at it's own pace and separate the dough as it comes out. Let the dough dry for 1-2 hours before cooking the pasta.

 

Pictured: Dough "log" to feed attachment and pasta drying.

When cooking the pasta, be careful not to overcook. It will only need to cook 3 to 4 minutes. Serve with the pasta sauce of your choice!

 I served my homemade pasta Cincinnati Style with Skyline chilli and mild cheddar cheese!

If you don't have a pasta attachment, roll out very thin, then cut into narrow slices. Cook as above.

Thai Spicy Noodles

 This recipe is also referred to as drunken noodles because they eat late at night to wake them up after drinking.
Ingredients for sauce:
2 tablespoons black soy sauce
2 tablespoons light soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
Juice of 1/2 lime

In a measuring cup or small bowl mix together all of the ingredients above until the brown sugar is dissolved. Set aside and prepare the vegetables and noodles.

Remaining Ingredients:
1/2 package of fresh rice noodles, separated
3 chicken breasts
1 medium onion sliced
1 sweet red ball pepper
1 green pepper
2-3 TB sriracha spicy chili sauce
1/2 TB ginger
4-5 cloves of garlic, minced
1/2 cup of Thai basil leaves(used regular dried basil and only 2 TBs)
2 tablespoons vegetable oil
1/4 teaspoon ground white pepper
1 can tomatoes
Handful shredded carrots
You can change veggies to whatever you want original recipe called for mushrooms, baby corn, and green beans etc I just like these ones better!

Place noodles in a pot of boiling water over medium-high heat. Stir until noodles have separated. When cooked "al dente" (chewy - not too soft), drain and rinse with cold water (to prevent sticking).

Heat the oil in a large wok or skillet over high heat. Add the chicken, onions, chili sauce, ginger, and garlic and cook for about 4 minutes.

Add the bell peppers,carrots, tomatoes, and cook until the chicken browns slightly and the vegetables soften, about three or four more minutes. Stir-frying tip: When wok/pan becomes too dry, add a little water, white wine or sherry (or cooking wine), or broth 1 Tbsp. at a time (instead of adding more oil). This will save you calories and added fat.

Add the noodles, sauce, and basil and stir fry until the noodles begin to soften, which usually takes about three more minutes.

Garnish with slices of lime and one or two fresh Thai basil leaves, sprinkle white pepper and serve immediately. (I stir fried the noodles in separate pan because my boyfriend likes more noodles and less veggies, but this is the stage in recipe where everything would be in one pan).

Plated version where noodles and veggies are stir fried together.

Plated version where noodles and veggies are stir fried separately.

Baked Teriyaki Chicken with Pineapples

Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/3 cup brown sugar
1/2 cup soy sauce
1 clove garlic, minced
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 chicken breasts
1 can chopped pineapples

Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, garlic, ginger and ground black pepper.

Let simmer, stirring frequently, until sauce thickens and bubbles.










Preheat oven to 350 degrees F.
Place chicken pieces in a lightly greased 9x13 inch baking dish.Pour the sauce over the chicken. Add half can chopped pineapples to the pan.(Next time I will grill and add pineapples after the chicken is cooked because they are too sweet cooked in the teriyaki sauce)











Bake in the preheated oven for 15 minutes. Turn pieces over, and bake for another 15 minutes, until no longer pink and juices run clear. Brush with extra sauce every 10 minutes during cooking or as needed. If you use chicken with bone in double the cooking time.

 You can serve on rice or with stir fried veggies and noodles.

Pesto Angel Hair Pasta

2 handfuls of angel hair pasta
2 TB pesto
Parmesan cheese
2 TB miracle whip
1 tsp olive oil
Pepper to taste

Boil the pasta for 12 minutes until cooked.

 Drain the pasta.

 Toss in a bowl with the pesto, miracle whip, pepper, and olive oil.

Sprinkle pasta with Parmesan cheese and enjoy! This is great with grilled chicken and a little lemon juice.