Recipes

I love to cook. Love love it. My mom is an amazing cook. I'm thinking that's where I got my love of cooking and food. I've grown up watching her and almost everything I know about cooking I know because of her. She is also an amazing baker, but I am not a baker. I can bake a few things, but I'd rather stick to cooking. I love food, my whole family does! When we are all together, the first thing we decide is what we are going to eat. So I thought I'd share some recipes every once in a while here on my blog. One of my most favorite things to do is organize! It seriously makes me happy. When my house is a mess, I'm annoyed. So my latest organization project has been my recipe book....

I have finally come up with a great way to keep all of my recipes organized. A recipe binder.

I type them all out so I have a copy in a folder on my computer. Then I print them and put them in sheet protectors so they don't get gross while I'm cooking.

Here is a recipe for Chicken Enchiladas that we really like:

6 flour tortillas (soft taco size)
3 cooked boneless skinless chicken breast halves, shredded
2 C shredded Monterey Jack cheese
¼ C butter
¼ C flour
2 C chicken broth
1 C sour cream
1 (4 oz) can chopped green chiles, drained
½ C chopped green onions

Divide chicken and 1 ½ C of cheese among the 6 tortillas. Roll up each tortilla and place seam side down in a greased 9x13 baking dish.

Melt butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles. Heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

Bake at 375º for 20 minutes or until heated through. Top with remaining cheese and bake for 5 more minutes until golden (I turn on the broiler). Garnish with chopped green onions.

I tried a new recipe also:

Mexican Bean Salad

1 (15oz) can black beans, rinsed and drained
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10oz) pkg frozen corn kernels
1 red onion, chopped
½ C olive oil
½ C red wine vinegar
2 T fresh lime juice
1 T lemon juice
2 T white sugar
½ T salt
1 clove crushed garlic
¼ C chopped fresh cilantro
½ T ground cumin
½ T ground black pepper
1 dash hot pepper sauce
½ t chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables. Mix well. Chill thoroughly and serve cold.
(I don't use all the dressing, it would be too much. I use about 3/4 of it and save the rest)

We ate this with chips, and Ryan put some on top of his enchilada. I think next time I'll put it on top of lettuce and make it a yummy salad.

Hope you enjoy!