Saturday, July 19, 2014

Mangiamo, Lets Eat ! 
This blog is for people who like to cook and eat .!! Some of these recipe are from my family and some from friends . And some from my special place Pinterest, ya right ?
I should tell you this. If  you are counting calories or just coming off  of  a special diet you can  substitute the ingredients .
O.k let's get started shall we.




I have some Yummy recipe's for all of you but first I need to let the chickens out ! be back soon .

Thursday, July 12, 2012

Chicken Tamale Pie


  • CHICKEN TAMALE PIE 
  • from PINTEREST 
  • Milk
  • 1/4 cup egg substitute
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/4 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
  • 2 cups shredded cooked chicken breast
  • 3/4 cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)
  • cilantro and crumbled Cotija cheese for topping
Instructions
  1. Preheat oven to 400°.
  2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
  3. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Sunday, February 12, 2012

Saturday, February 11, 2012

Chicken Enchilads Casserole

1 can of cream of chicken soup
1 can of mild enchilada sauce
1 can Aunt Penny's white sauce
Put these ingredient's in a sauce pan . Add a little milk while stirring so not too thick or too thin.Cook till blended.
3 to4 cups of cooked cut up chicken. I use a rotisserie chicken.
6 white corn tortillas cut into 2in.strips
2 cups of Mexican style four cheese blend
In a greased 10x10-4in casserole dish start layering the tortillas strips and chicken ,sauce and top with cheese.Repeat until all is use up.Top with cheese and bake in a preheated oven for 30 to 45min.depending on your altitude.
Serves 6

Friday, January 27, 2012