Monday, September 21, 2009

Pampered Chef Chicken Enchilada Ring

My kids and I loved this recipe. It sounds hard to make but it was ooohhh so good.

Chicken Enchilada Ring
2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
2 plum tomatoes
1 lime2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa
1 cup sour cream

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 20-25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

Thursday, September 17, 2009

I'm loving it!!

This past summer I went up to my sisters house and came home with this gorgeous sewing machine table!!! FOR FREE even!! My sister and brother in law just gave it to me, aren't they great? I am loving it. I needed to get my sewing machine off of my closet floor and somewhere that I would use it. I am sooo happy. Now I get to look at all of these great blogs and come up with something fun to make.
I really like the old wood look, but am kindof thinking of painting it either white or black. Which one should I do? Isn't it a beauty?

Thursday, September 10, 2009

Country Fried Steak with Mushroom Gravy

Here is another good recipe from Cooking Light. It is from The Best of Cooking Light Cookbook.

Country Fried Steak with Mashed Potates and Mushroom Gravy
3 Tablespoons fat-free milk
2 large egg whites
1/3 cup all purpose flour
1/2 tsp. onion powder1/2 tsp salt
1/4 tsp garlic powder
4 (4 ounce) sirloin cubed steak
2 tsp veg. oil
2 1/2 cups frozen mashed potatoes
1 1/3 cups fat-free milk
2 cups mushrooms, quartered
2 1/2 tablespoons all-purpose flour
1/4 tsp salt
1 (14 oz) can fat-free, low salt beef broth
Parsley sprig, optional

1. Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a wisk. Combine 1/3 cup flour and next 4 ingredients- through pepper- in a shallow dish. Working with 1 steak at a time , dip in egg mixture then flour mixture.
2. Heat oil in a nonstick skillet over med-high heat. Add steaks, and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
3. While steaks cook, prepare mashed potatoes according to package using 1 1/3 cups milk. Keep warm.
4. Add mushrooms to pan, and saute 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 tsp. salt, and broth, stirring with a wisk. Add broth mixture to pan. Bring to a boil, and cook 1 minute stirring constantly. Spoon over steaks. Serve with mashed potatoes.

My kids and I loved this recipe. It is a keeper. The only thing I did different was to make my own mashed potatoes.

I hope you try it too, Enjoy