The Whole Enchilada! Salsa Verde Sour Cream Chicken Enchiladas! Bulk Cooking Recipe!

Let's make meal number 4 from our roasted chicken!  Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today!  These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat.  I planned for two enchiladas per person, however if you have younger kids they may eat less.  I only enjoyed one and was full and satisfied.  These are rich and delicious.  So, this may stretch further than four people.

I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal.  Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal.  You could even add fresh spinach to the filling to include more greens.    As economical, budget stretcher meals go, this one is one of my favorites!

The secret to this dish is definitely in the sauce!  You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup.  The sauce is simple.  Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce.  I sometimes like to also add a small can of chopped green chilies to add more of that flavor.  

The filling is simple.  shredded chicken, shredded cheddar cheese and a bit of the sauce.  All mixed together to make a thick but workable filling for the tortillas.  I divided the filling evenly between eight "fajita sized" flour tortillas.  I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier.  Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar.  I fit all of these into a foil pan and they were perfectly snug.  You can feel free to use your favorite baking dish to make this as well.  Just be sure the enchiladas have enough space to spread out on each end.  You don't want them folded up on themselves.  

When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly.  As this bakes the sauce will cook down into all the crevices and become even more delicious.  I then topped this with a generous handful of pepper jack cheese.  You can add more or less to your preference and if you like a different type of cheese then go for it!  I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.

This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing.  Everyone is going to love this one.  Even people who think they don't like enchiladas will love this.  The creamy sauce is the key!   This casserole is best made and eaten fresh.  Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking.   If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.  

I don't recommend this recipe for freezer banking due to the sour cream.  Once frozen and thawed this will "break" making the sauce separate and look unappetizing and not become creamy upon baking.  So this should not be frozen before or after cooking.  

I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it!  I hope that you give bulk cooking a try some time soon!

Happy Eating!

You can get a printable version of this recipe on my website by clicking here:  http://bit.ly/2j1ZWyK

You can see how I made this in my YouTube video:

Noreen's Kitchen

Salsa Verde Sour Cream

Chicken Enchiladas

Ingredients

2 cups cooked chicken, shredded 2 cans, cream of chicken soup’ 2 cup sour cream 1 cup green chili salsa

1, 4 ounce can, chopped green chilies 8, medium sized flour tortillas 1 cup sharp cheddar cheese, shredded 1 cup pepper jack cheese, shredded

Step by Step Instructions

Preheat oven to 350 degrees.

In a large bowl, combine cream of chicken soup, sour cream, green chili salsa and additional chopped green chilies.  Whisk together until well combined.  Set aside.

In a separate bowl, combine chicken and sharp cheddar cheese along with 1 cup of the prepared sauce mixture.  Blend together well, to make a somewhat thick paste like consistency.

To prepare the enchiladas, place a tortilla down on the work surface in front of you.  Spread approximately 2 tablespoons of the chicken mixture, across the tortilla, in a line, just off center, toward you.  Roll up the tortilla tightly.  Place into a baking dish that comfortably fits the width of the enchilada.  Continue filling and rolling until the chicken mixture and the tortillas are used.

Pour the sauce over the prepared enchiladas in the pan.  Spread evenly.  Don’t worry too much about getting the sauce down in all the nooks and crannies.  That will happen as it bakes.

Top with the shredded pepper jack cheese.

Bake for 30 to 45 minutes until the pan is bubbly and the cheese is melted and lightly browned on the top.

Remove from oven and allow to rest for five to ten minutes before serving.  This will help the enchiladas to set up a bit before you attempt to lift them out of the pan in one piece. 

Leftovers should be stored in an airtight container in the refrigerator and eaten within three days.

This recipe is not recommended for freezing either before or after baking due to the inclusion of sour cream which may separate and break after thawing.

Old World Comfort! Slow Cooked Garden Style Pork Ragout Recipe!

Here is a super delicious, quick to put together pork ragout that will make everyone at the table happy!  This has a bit of a Neopolitan flair with all the different and rich flavors that I have incorporated.  It is very "caccitore" tasting, but oh so delicious!  The slow cooker makes easy work of this rich and decadent tasting sauce and you are going to love it!

In the summer, making pasta sauce can be a daunting and hot prospect, but the slow cooker comes to the rescue and I love to employ it during those dog days when the heat tends to get the better of me.  See, I am NOT a summer lover.  In fact, I would love it, if winter could be all year.  But, alas, Mother Nature has other ideas and I must deal.  

A typical "ragout" is a thick sauce that includes meat, veggies and lots of seasonings.  It can be served alone or with pasta, rice, potatoes or noodles.  If you are inclined, this would be great with some homemade egg noodles or spaetzel.  Instead of using a jarred pasta sauce as a base, I built one for myself using a couple 28 ounce cans of good quality crushed tomatoes along with one standard small can of tomato paste.  I added 1, 10 ounce jar of roasted red pepper strips,  and an equal sized jar of pitted and halved, Calamatta olives.  Then I added some green bell pepper, sweet onion, celery, shredded carrots and lots and lots of garlic.  For meatiness I added four Portobello mushroom caps that I diced and then for the real meat of this dish, one package of beautiful pork tenderloin that I cubed like stew beef. 

all the ingredients got tossed into the slow cooker and then I seasoned that bad boy up with some dry spices like roasted garlic powder, onion powder, Italian seasoning, oregano, basil, thyme salt and pepper.  I did not add a ton of salt because the briny olives will add saltiness as well as the final ingredient the Parmesan rind.  This will slow cook and add a deep and delicious flavor that will be mellow but salty to this sauce.  In the end, it did not require further seasoning once it had cooked all day.  It was perfectly delicious.  

If you are not familiar with using a Parmesan rind in your sauce or soup, then this is going to be a real treat.  If you shop at a store where they offer better cheeses and freshly grated Parmagiano Reggiano, they will always have cheese rind off of those giant wheels.  They will want to recoup their cost because those wheels are no laughing matter to the wallet so when you see them, they will usually sell them in a tub filled to the brim.  They are not expensive.  Like I sometimes can get a quart container of Parmesan rinds for less than three dollars.  Take them home vacuum seal or store in a freezer bag and stick them in your freezer for the next time you make a pasta sauce or tomato based soup or even a chicken soup.  You will love what it does for the flavor.  When the dish is ready to eat, simply fish out the rind and discard.  It has given you all it has to offer and you won't want to eat that.  

My pork ragout cooked on high in my slow cooker for six hours.  The meat was fork tender and fall apart, delicious.  Everything married amazingly well and the four of us enjoyed this sauce over chunky rigatoni pasta that evening for supper,  I also filled a two quart container for the freezer and that is in the slow cooker again, as of this writing a few weeks later getting ready for an easy, freezer banked dinner for a busy night of meetings.  I also had another quart which fed Rick and I for lunch a few days after I initially made this meal.

I hope you give this slow cooked, garden style pork ragout a try and I hope you love it!

Happy Eating!

You can find the recipe on my website:

http://bit.ly/2cpJk1q

You can see how I made this in my YouTube Video

Noreen's Kitchen

 Slow Cooked Garden Style

Pork Ragout

Ingredients

2-3 pound pork tenderloin, cubed 3-4 Portobello mushroom caps, diced 1 medium sweet onion, diced 2 stalks celery, chopped 2 carrots, grated 1 medium green bell pepper, chopped 4-6 cloves garlic, minced 1, 10 ounce jar Calamatta olives, drained 1, 10 ounce jar, red pepper strips, drained 2, 28 ounce cans, crushed tomatoes 1, 6 ounce can tomato paste

¼ cup Balsamic vinegar ¼ cup granulated sugar 1 tablespoon roasted garlic powder 1 tablespoon Italian seasoning 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon cracked black pepper 3 –4 bay leaves, fresh or dry 1 Parmesan rind, optional

Step by Step Instructions

Add both cans of crushed tomatoes and tomato paste to the crock and stir well to combine. 

Add all remaining ingredients and stir well.

If using the Parmesan rind, tuck it into the center of the crock and sink it in. 

Cover and set on high for 6 to 8 hours on low for 8 to 10 hours.

When meat is fork tender the sauce is done. 

Remove the Parmesan rind and discard.

Taste for seasonings and serve.

This Ragout is delicious served over pasta, rice, mashed or boiled potatoes or egg noodles.  This would even be nice served over hot cooked grains such as wheat berries, qunioa or barley.

Store leftovers in an airtight container in the fridge for up to one week.  In the freezer this can be kept for up to three months.  I like to cook from frozen by tossing the block of frozen sauce right into the slow cooker and setting in on high until it is warmed through.  Then keep warm till ready to serve.  This is a great option for freezer banking when you are getting ready for a busy night! 

Enjoy!

Back to School Breakfast Hacks!! Pancakes & Bacon!!

Another installment in my Back to School Breakfast Hacks series.  Today we tackle pancakes and bacon!  We always seem to have homemade pancakes in our freezer because whenever I make pancakes, I always am sure to make extras.  Freezing pancakes is a great way to always be able to offer your family something warm for breakfast.  

I will be the first one to tell you that I used to purchase frozen pancakes.  The "good" kind though from the Dutch bakery.  However when inspecting the ingredients I discovered they were no better than the big name brands as far as mystery, unpronounceable ingredients, so  making them is the way to go for us.  

Let's face it, making pancakes is super easy. You can make them from your favorite mix or you can make them from scratch.  I am going to share with you my version of a very simple, and delicious pancake recipe that I like to call my 1+1+1 pancake batter.  This formula is simple.  For every cup of flour you use, you will need a cup of milk, one egg and a teaspoon of baking powder.  I also add a tablespoon of sugar and a pinch of salt.  Whisk it all together and get your griddle ready!  Pancakes any way you like them!  Add blueberries, strawberries, chocolate chips, bananas, walnuts pecans, you name it!  Whatever is your favorite is what you should make.  

If you are going to freeze these for later, then I recommend removing the pancakes from the griddle to a cooling rack.  Allow the pancakes to cool completely and then package as desired.  You can layer these between parchment or freezer paper in a plastic container on in a large plastic bag that you can just reach into and grab what you need or you can individually portion the pancakes as you like.  Our preference is three to a sandwich bag.  You can do what you like.  If you have smaller children, one or two may suit your needs better.  If you have teenage boys, well, then put the whole batch in one bag cause you know they are going to eat those Gethro Bodine style!

When the time comes to reheat, simply remove your short stack from the freezer bag and wrap in a paper towel.  Place in the microwave for 45 seconds to a minute and then enjoy.  You will want to test the time because all microwaves differ int their power and cooking intensity. 

While I was cooking the pancakes, I also had a couple pounds of thick cut bacon going in the oven.  Many of you know I like to cook my bacon on a sheet pan in the oven.  This makes life a lot easier and I don't have to tend a pan of splattering grease while trying to do something else.  I will tell you that I have never perfected cooking bacon in a skillet.  Can't do it to save my life.  Burns every time!  This sheet pan method is tried and true and  I learned it while spending many years in restaurant kitchens.  This is how they do it for buffets and breakfast rushes.  While they par cook theirs and finish on the grill per order, I cook mine all the way.  We like ours just after it has become crisp but before it gets too dark.  Baking it in the oven can help to regulate the perfect strips for your taste.  

When the bacon is done I remove it from the pan immediately and then place it on layers of paper towel to absorb any extra grease.  Allow them to cook completely then roll them up into the paper towel and place in a plastic freezer bag.  Pop them all in the freezer and reach in and grab what you want.  Re-heat for 10 to 20 seconds or whatever suits your fancy and you are good to go!

I hope you give this back to school breakfast hack for pancakes and bacon a try and I hope you love it!

Happy Eating!

You can see how I did this in my YouTube video here: http://bit.ly/2b4KOym

Classic King Ranch Casserole! Comfort Food Made Better!

Today I am sharing a southwestern Tex Mex classic!  King Ranch Casserole!  There is some question as to where this recipe actually comes from.  The original inclination is to associate it with the King Ranch in Texas.  The largest cattle ranch in all the world.  However, this casserole contains chicken and there is some idea that the only think "King Ranch" about this casserole is the name.  Probably not too many yard birds running around there!  Some speculate that this was some concoction by the ladies of the Junior League of their day or even some southwestern spin on Chicken A'la King.  No matter where the provenance of the recipe hails from, this casserole is a keeper.

This recipe, in all it's goodness, was originally laden with condensed cream of chicken and cream of mushroom soups.  While I grew up with those, I prefer not to use them anymore and opt for a more delicious homemade version.  It does not take that much longer to create your own cream base and it is ever so much more delicious!   It is very simple and will render an amazing result that will make you forsake the canned "cream of" soups for eternity!

Layers of corn tortillas, shredded cooked chicken, cheddar and Monterrey Jack cheese, all married together with the comforting blanket of creamy sauce made with chicken stock, cream, bell peppers, onions and the only commercially canned item on the list, Ro-Tel, tomatoes and green chilies.  Those are a must for any self respecting King Ranch casserole!  What you have in the end, is a plate full of comfort food love.  When you take your first bite you will be in casserole heaven and I promise this will be going to your next pot luck or church supper with you because it is THAT good!  This reheats like a dream and holds together beautifully.

I also would add this to my freezer banking list of make ahead bulk dishes that "freeze beautifully" as Annelle would say in Steel Magnolias.  I would simply construct the casserole in a heavy duty foil pan, I like the deeper pans that are approximately 9 x 13 in size. Then cover tightly with parchment paper first, then a double layer of regular foil (I like non stick) or a single layer of heavy duty foil, then I like to put the whole pan inside of a two gallon plastic zip top bag.  This will help the casserole stay fresh and avoid the foil popping off while in your freezer(face it, you know it happens!).  Make sure you write the reheating instructions on the bag so everyone knows what to do!

I hope you give this classic Tex Mex casserole a try the next time you want some delicious, southwestern comfort food and I hope you love it!  How can you not love this?!

Watch how I put this delicious King Ranch Casserole together!

Here is the recipe!  You can get a printable version on my website: http://bit.ly/1Px0iJS

King Ranch Casserole:

6 tablespoons butter, divided

1/4 cup all purpose flour

3 1/2 cups chicken stock

1/2 cup heavy cream

1, 10 ounce can Ro-Tel

    tomatoes & green chilies

1 cup diced red and yellow bell pepper

1 cup onion, diced

2 cloves garlic, minced

1-2 pounds chicken cooked and shredded*

2 cups shredded cheddar cheese

2 cups shredded Monterrey Jack cheese

15 corn tortillas, cut in half

Mix the two cheeses together and set aside.

Melt 4 tablespoons of butter in a large, heavy bottomed stock pot over medium high heat.

Add flour and whisk to combine.  Continue to cook for just a minute or two until the flour is absorbed by the butter and the mixture gets a bit bubbly and foamy and releases a bit of a nutty aroma.

Add half of the chicken stock to the pot and whisk briskly to combine.  Continue to stir until the mixture thickens.  This will take a couple of minutes.

When the mixture has become thick, add the remaining chicken stock to the pot and whisk well to combine.    Set this aside.

In a skillet, melt 2 remaining tablespoons of butter and saute' peppers, onions and garlic, for three to five minutes until you can smell their aroma.  

Add the sautéed vegetables to the cream sauce you set aside along with the Ro-Tel tomatoes and green chilies.  Stir well to combine.  This will be the sauce for your casserole.

To build casserole:

Cover the bottom of a 9 x 13 casserole or foil baking pan with corn tortillas.  I like to cut them in half and put the flat part against the edges of the casserole dish/pan.  This gives more complete coverage.

Top with half of the shredded chicken, then layer on 1/3 of the shredded cheese.

Evenly spread half of the sauce mixture over the cheese.

Repeat layers of tortilla, chicken, cheese and sauce.  You should have 1/3 of the cheese and some of the tortillas left for the top.

Cover the top with the remaining tortilla halves and sprinkle over the remaining cheese.

Bake in a preheated 350 degree oven for 30 minutes until the cheese is browned and the casserole is slightly bubbly.

The top will be cheesy and crispy and delicious.

Allow the casserole to sit for 10 minutes before slicing and serving.

To Freezer bank this casserole:

Build your casserole but do not bake it.  Lay a piece of parchment just big enough to cover the top but not hang over the sides of the pan.  Cover this with two layers of regular foil or one layer of heavy duty foil and seal all edges tightly.

Place the casserole into a 2 gallon zip top bag and remember to write reheating instructions.

To reheat casserole from frozen, preheat oven to 400 degrees.  Remove casserole from plastic bag and place on a baking sheet.

Bake covered for 1 hour then remove foil and parchment and continue baking 15 to 30 minutes until casserole is cooked through, the cheese is melted and the casserole is somewhat bubbly.

Allow to sit for 10 minutes before slicing and serving. 

This casserole can be made in advance and freezer banked for up to six months.

Get a printable version of this recipe on my website!  http://bit.ly/1Px0iJS

Enjoy!

Freezer Banking for your Future!

The new year is officially back in full swing.  Kids are back in school, noses back to grindstones and schedules are back to a better, manageable flow.   Goals that were set have been put into play. I am sure many of you have done the same  I have been busy working on a number of projects, 

The one thing that I really want to do this year is more freezer banking!  This is also known by other names such as "bulk cooking" "Freezer Meals" and things like that.  I like the term freezer banking because that explains the task to a tee!  I don't want to spend an entire day or two preparing a months worth of meals, because, truth be told, I am not the biggest fan of leftovers.  In fact, I really kind of loathe them.  That is not to say I don't eat them, but anyone who knows me, knows that leftovers are simply eaten in an effort to not waste, which is one of my biggest pet peeves.  There are a few dishes that I actually enjoy leftover, such as spaghetti, chili and stuffed cabbage, mostly I don't like reheated whole meats such as grilled and roasted chicken, steak and/or pork.  In their ground versions, they seem to be more palatable when leftover, but for the most part, I am always looking for better ways to reinvent my leftovers and fool myself into eating them.

I know that I am not alone!  I know that somewhere out there, among you there are people just like me.  You know who you are!  I would rather eat cold leftovers than reheat them.  I have been known to indulge and enjoy cold spaghetti or takeout cashew chicken, right from the paper carton!  Meatballs are better cold than reheated and chicken is definitely something that is best eating out of hand cold straight from the fridge than reheated and rubbery.  There is a solution to the leftover dilemma that I face and freezer banking is the answer.

I have found that when making anything from soups to casseroles to bakes, making enough for two, three or four meals all at one time is just as easy to achieve as making enough for a single meal.  The difference here is in the construction.  Building the dish and then preparing it for the freezer before the final cooking is the secret to never having a leftover 'tasting" meal.  At least that is what I think.  The best part about freezer banking is that you end up stocking your freezer over time and rotating out what you are eating instead of filling up the freezer and being forced to eat what you thought you might like to have for an entire month or two or even three in some cases.  Bulk cooking works for some, but for me, it isn't something I enjoy.

Freezer banking is also an option for people who don't wish to do home canning.  It is a way for you to make extra, freeze and have a meal ready anytime you need it.  We all have those nights when we didn't thaw out the meat or we just don't have the energy to decide what to have for supper.  When you have a freezer full of options this is never a problem.  Just open the door, choose your dinner, pop in the oven and multi task away.  Add a few sides like fresh salad and crunch bread or biscuts if you like and dinner is served, hot and ready, while you were getting important stuff done, like laundry, quality time or "me" time.  

Lots of dishes lend themselves to freezer banking, with some exceptions.  I have freezer banked the following items that my family loves:

This is just a few examples of things that I have freezer banked in the past and some I actually have in my freezer right now.  These are a great way to have a meal ready to go that you can work into your menu rotation and not have a bunch of work to do when you get home from work.  It frees up time when you know you will be busy and still allows you to feed your family a healthy and nutritious meal while avoiding the drive through.  It also helps you save money because you are able to take advantage of what is on sale that particular week and stretch that savings to a couple of other meals.

Coming soon, I will be helping you to focus on how to start freezer banking in your own life.  You don't have to spend days cooking pounds of ground beef and shredding pounds of cheese and eating the same things over and over again just to save money, time and effort.  You can just do it a little at a time and build your freezer bank to suit your own needs.  

I hope this inspires you to want to freezer bank on your own as well.  I think we all do this to some degree, but if we ramp it up just a little you might be surprised at how much you can save in so many ways!

So the next time you make something for dinner.  Think about how you can turn that into an opportunity for freezer banking.  My year is already off to a great start and I have high aspirations for the rest of the year!  Let's all try to make freezer banking a habit!