Tuesday, June 18, 2013

Chicken Enchiladas

Chicken Enchiladas

1 large boneless chicken breast
1 cup chopped onion
1 clove garlic, minced
2 TBL butter
1/4 cup chopped chilies or more to taste (optional)
16 ounces stewed tomatoes OR 2 cups fresh cut-up tomatoes
8 ounces or 1 cup tomato sauce
1/2 cup hot or medium chunky salsa
3 tsp. ground cumin
1/2 tsp. salt
1/2 tsp oregano
1/2 tsp basil 
16 tortillas
2 1/2 cups grate cheddar or monterey cheese 
3/4 cup sour cream

Cut chicken breast into bite-sized chunks or shred. Sauté chicken with onion, garlic and fresh chilies in butter until chicken is tender. Add tomatoes, tomato sauce, salsa, cumin, salt, oregano, and basil to cooked chicken mixture. Bring to boil, reduce heat and simmer covered for 20 minutes. Dip each tortilla in sauce (or very hot water) to soften (optional). Place chicken sauce and 2 tablespoons grated cheese on each tortilla. Roll up and place seam side down in 9x13 inch dish (you can stack on top of each other if you want). Blend sour cream into remaining sauce mixture, pour over tortillas (sour cream is optional). Sprinkle with remaining cheese. Cover and bake at 350 for about 40 minutes.

Chicken Parmesan

Chicken Parmesan

Marinara Sauce
1 onion, chopped
3 cloves garlic, minced
3 cans whole tomatoes
chopped parsley
chopped basil
1/4 cup red bino
salt and pepper
 In a pot, add 2 tablespoons olive oil. Add the onion and garlic and cook until suayes. Blend tomatoes in blender. Add tomatoes, parsley, basil, and wine. Let simmer for two hours.

Chicken Parmagiana
Chicken Breasts 4
Breadcrumbs      2cups
beaten eggs        3
Mozzarella Chesse 1 lb.
Parmesan Cheese
marinara sauce (see recipe above)
Cut  in small 3x3 inch thin, flatten the chicken breasts. Dip in beaten eggs and then breadcrumbs. Fry in butter over medium heat until golden brown. Cover with a slice of mozzarella cheese. Pour marinara sauce and sprinkle with Parmesan cheese. Place in over at 350 degree for 30 minutes.
 Put extra sauce on table to dip bread sticks in.

Betty Salisbury's Coconut Carrot Cake

This has been a favorite treat of ours in Peru. Simply delicious! 

2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 can crushed pineapple (no juice, well drained)
2 cups grated carrots (well-packed)
1 1/2 cups coconut
1/2 cup chopped pecans

1 cup coconut plus 1/2 cup to sprinkle on top of cake
1 package (8 ounces) cream cheese
1/2 cup butter
3 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Mix first 4 ingredients. Beat oil, sugar and eggs, adding flour mixture as you do so. Beat. Add pineapple, carrots, coconut and nuts. Pour into a greased and floured 13x9 inch pan. Bake in 350 oven for 50-60 minutes. Prepare frosting by lightly toasting 1 cup coconut and then mixing it with 1/2 cup butter, cream cheese, powdered sugar, milk and vanilla. Cover the cooled cake and sprinkle with 1/2 cup coconut.