Amy's Recipe of the Day

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Location: Texas, United States

Friday, November 18, 2016

Chicken Tortilla Casserole

From Trisha Yearwood.  I like this because it doesn't call for cream of chicken soup.  You make your own.
This is how I use up my leftover corn tortillas.

4 boneless, skinless chicken breasts
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
Chicken Gravy:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
Chicken Gravy:
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
Recipe courtesy of Trisha Yearwood

Wednesday, November 16, 2016

Ancho Pork and Hominy Stew

  • 2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
  • 1 tablespoon olive oil, divided
  • 2 cups chopped onion
  • 1 1/2 cups chopped green bell pepper
  • 1 tablespoon minced garlic
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 (28-ounce) can hominy, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Wednesday, April 20, 2016

Breakfast Enchiladas

We used Mexican Blend cheese and forgot the cilantro.  The kids liked this a lot.

2 tablespoons (1 oz.) unsalted butter
3/4 cup chopped red bell pepper
1/2 cup chopped sweet onion
12 large eggs
1/2 teaspoon table salt
1/4 teaspoon black pepper
2 tablespoons water
1 (16-oz.) jar salsa verde
12 (6-in.) flour tortillas
2 1/2 cups (10 oz.) shredded Colby Jack cheese
2 tablespoons chopped fresh cilantro
Cheese Sauce
Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)
Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.
Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

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Saturday, April 16, 2016

Classic Basil Pesto

From Epicurious.  I just used one pack of fresh basil from the store, and then made a half recipe.

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)


Thursday, April 14, 2016

Chicken, Tortellini, And Chicken Soup With Pesto

Our store was out of pesto, so I had to make some.  Please see next recipe.
I also forgot the salt.  If you are using a lot of pesto, you won't need it.  If it's just a tiny amount, you might want a little salt.

2 teaspoons canola oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1 (9-ounce) package whole-wheat cheese tortellini
1 (5-ounce) package spinach
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup diced seeded tomato
1/4 cup refrigerated pesto (such as Buitoni)

1. Heat a Dutch oven over high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes, browning on all sides. Add garlic; cook 30 seconds. Add stock; bring to a boil. Add tortellini; reduce heat to medium, and simmer 6 minutes or until tortellini are done. Stir in spinach, salt, and pepper. Divide soup among 6 bowls; top evenly with tomato and pesto.

From Cooking Light.


Saturday, March 26, 2016

Slow Cooker Italian Wedding Soup

I made it with gluten free pasta, and it was fine.

For Meatballs:
1 lb. ground chicken
⅓ cup whole wheat breadcrumbs
1 teaspoon Italian seasoning
1 egg, beaten
2 tablespoons milk
2 tablespoons grated Parmesan cheese
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper

For Soup:
2 large carrots (or 3-4 smaller carrots), peeled and cut into 1-inch slices
½ large onion, diced
4-5 cups chicken broth (or chicken stock), add more at the end if the soup looks too thick for your preference
½ cup uncooked small pasta, such as “stelline” (stars) {If you prefer a wholegrain option, you can either use a similarly shaped uncooked wholegrain pasta, OR you could substitute with cooked brown rice or quinoa}
6 ounces baby spinach

Place carrots and onion in bottom of slow cooker.
In a large bowl, use hands to gently combine meatball ingredients. Form meat mixture into mini meatballs. I like to use a melon baller for this step, which keeps my hands relatively clean and ensures that the meatballs are all about the same size. You could also just scoop them out with a teaspoon and roll them in your palm.
Place meatballs on top of vegetables in the slow cooker.
Pour broth over meatballs.
Cover and cook on low for 4-6 hours.
During final 15-20 minutes of cooking, stir in dry pasta and spinach. Cover and cook until pasta is tender and spinach is wilted. Ladle into bowls and serve!



Friday, March 25, 2016

Crockpot Creamy Chicken and Veggies

4 pounds chicken, cut into serving pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 pounds small red potatoes, halved
1 (16-ounce) package baby carrots
1 onion, chopped
3 cloves garlic, minced
14-ounce can low sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons flour
1 teaspoon dried thyme leaves

Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended.

Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened.



Friday, March 18, 2016

Dilled New Potatoes

2 pounds baby red potatoes (1-3/4 inches wide, about 24)
1/4 cup butter, melted
2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper

1.Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

2.Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat. Yield:8 servings.

From Taste of Home


Thursday, March 17, 2016

Beans with Parsley Sauce

2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
2 egg yolks
1/2 cup 2% milk
1 cup minced fresh parsley
1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

2. In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.Yield:8 servings.

From Taste of Home


Saturday, March 12, 2016

Tasty Baked Mac and Cheese

The best traditional homemade mac and cheese recipe, especially if you will be reheating it later.  It’s not dry and flavorless the next day.

1 (16 ounce) package elbow macaroni
1/2 teaspoon salt
3/4 cup butter, softened - divided
1 cup sour cream
1 tablespoon cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1 egg yolk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
1 cup milk
1 (8 ounce) package shredded mild Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.


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Monday, March 07, 2016

Slow Cooker Vegan White Bean Stew

2 pounds white beans (see note below)
2 large carrots, peeled and diced
3 large celery stalks, diced
1 onion, diced
3 cloves garlic, minced or chopped
1 bay leaf
1 tsp. each: dried rosemary, thyme, oregano
10-12 cups water
2 Tbsp. salt (according to taste, can start with 1 Tablespoon and add more at end if needed)
Ground black pepper, to taste
1 large can (28 ounces) diced tomatoes
5-6 cups (or more) roughly chopped leafy greens (spinach, chard, kale—used spinach)
Rice, polenta, or bread for serving (I had bread)

Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf and dried herbs. Add the water. (Use less for a thicker stew, more for more of a soup.) Cover and cook on HIGH for 3-4 hours, or LOW for 8-10 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1½ hours, or until beans are very soft. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) Before serving, stir in the chopped greens.
Serve over hot cooked rice, polenta, or with bread.
Makes a lot--enough for at least 10-12 servings. Freeze half for later or invite friends over.


Cooking times may vary. Type of beans used, as well as the age of the beans, may require longer cooking times. I typically use Great Northern Beans and cook on high for 3-4 hours. Navy beans will take a little less time. Cannellini beans (white kidney beans) will take even longer because they are much larger.
From Cafe Johnsonia.


Tuesday, March 01, 2016

Chocolate Chip Cookie Dough Overnight Oatmeal

1 cup whole grain Rolled Oats
1 cup low fat Milk
½ very ripe Banana
3 tablespoons Vanilla Protein Powder
1 teaspoon Vanilla Extract
¼ teaspoon Butter Extract
Dash of Sea Salt
Honey, to taste (a teaspoon or two)
2 tablespoons Mini Chocolate Chips

1. Place ½ of banana in small microwaveable bowl and microwave for 30 seconds (this gives a caramel like sweet flavor!)
2. Combine all ingredients (including banana) except chocolate chips into glass jar and shake after securing lid until all ingredients are combined
3. Place in refrigerator over night, or at least for 4 hours.
4. When ready to eat, remove from fridge, mix in chips or nibs, and enjoy! 5. I like it a little bit more milky, so I added an extra splash of milk before eating. 

Recipe by Fresh Fit N Healthy at­chip­cookie­dough­overnight­oats/


Tuesday, January 05, 2016

Baked Ziti Arrabiata

If you're making this for young children, I'd suggest using only half of the crushed red pepper.  Evan had to cover his with cottage cheese and sour cream in order to eat it.  Surprisingly, Martina ate it as is.

1/4 cup olive oil, divided, plus more for brushing
1 clove garlic, minced
1 1/2 teaspoons crushed red pepper, divided
1 28-oz can whole peeled tomatoes, smooshed with your hands, juices reserved
kosher salt
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk (I used 1%, and it could have been thicker.)
1 1/2 pounds ziti (I used a little less than a pound and didn't realize this called for 1 1/2 pounds...I guess it could have been less saucy...)
1/2 pound mozzarella cheese cut into cubes (I used shredded)
1 cup grated Parmesan, divided
1 cup coarse bread crumbs

1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering.
2. Add the garlic and 1 teaspoon of the crushed red pepper and cook, stirring, until fragrant, just a minute or so.
(Have all your ingredients ready.  I burned the garlic while I was looking for the crushed red pepper and had to start over at this point.)
3. Add the tomatoes, their juice, a very large pinch of salt, turn the heat to high, and boil.
4. Lower heat and simmer 10 minutes, until slightly thickened.  Set aside to cool.
5. Meanwhile, melt butter in a medium saucepan over medium heat. (I let it get a tiny bit brown before adding the flour.)
6.  Stir in the flour and cook, stirring, until a smooth paste the palest shade of brown forms, about 2 minutes.
7.  While whisking constantly, slowly pour in the milk.
8.  Bring the sauce to a boil, and cook, stirring, until it is nice and thick, about 5 minutes.
9.  Turn off heat and season bechamel to taste with salt and nutmeg.  Set aside.
10.  Preheat oven to 375 degrees.  Brush 9X13 pan with olive oil.
11.  Boil pasta.  You might need to pots.  Add ziti and cook it 3 minutes short of the package instructions so it doesn't overcook in oven.
12.  Drain pasta.  Transfer to a large bowl.  Add reserved tomato sauce, bechamel, mozzarella, and 3/4 cup Parmesan.
13,  Transfer to prepared baking dish.  Scatter remaining 1/4 cup Parmesan over top.
14.  Toss bread crumbs with remaining 2 tablespoons olive oil and season with salt.
15.  Scatter over ziti, then sprinkle with remaining 1/2 teaspoon crushed red pepper (I left this out) and a pinch of nutmeg.
16.  Bake until bubbling and top is browned, about 15 minutes.  Let pasta rest 10 minutes before serving.


Monday, January 04, 2016

Seasoned Chicken, Potatoes, and Green Beans--Slow Cooker

This is not terribly flavorful, but I'm including it because the kids liked it a lot, and because it makes an easy dinner--you don't have to add anything at the end, or prepare anything else for the meal.
After reading comments (it's from, I went ahead and added about 1 1/2 cups of chicken broth, because others said it got too dry.  That made it right, but I think next time I might just make more of the lemon juice dressing so the flavor won't be diluted by the chicken broth.

I did 8 hours on low instead of 4 on high.

2 lbs boneless skinless chicken breasts
1/2 lb fresh green beans, trimmed
1.25 pound (4 cups) diced red potatoes
1/3 cup fresh lemon juice (the recipe states to make sure it's fresh.  I haven't tried it with bottled lmon juice)
1/4 cup olive oil
1 teaspoon dried oregano
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
2 garlic cloves, minced
1 onion--this was not in the recipe, but I added one to the green beans and potatoes, chopped in big pieces

1.  Place chicken in center of 6 quart slow cooker.Add green beans and potatoes on opposite sides.  Keep stacking until they all fit on their own sides.
2.  Whisk together lemon juice, olive oil, oregano, salt, pepper, garlic powder, and garlic.
3.  Pour mixture evenly over over chicken, green beans, and potatoes.
4.  Cover and cook on high for 4 hours without opening lid during cooking time.


Friday, November 27, 2015

Dr. Pepper Chili

My mom found this and won a chili cook off with it.
I adapt it by subbing roasted red peppers for the fresh red peppers and using only 2 chipotle chilis.

  • 1 pound lean ground beef
  • 1 cup diced onion
  • ½ cup diced red bell pepper
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ¾ teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • 1 cup chicken broth
  • 1 (12-ounce) can Dr. Pepper
  • 1 (14-ounce) can fire-roasted tomatoes
  • 2 tablespoons tomato paste
  • 4 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 can kidney beans, drained and rinsed
  • sour cream, red onion, cilantro for garnish
  1. Heat a nonstick skillet over medium-high heat and add ground beef. Cook, breaking apart with a wooden spoon, until about halfway cooked. Add onion and red bell pepper and continue to cook until vegetables are softened. If there is excess grease, you can remove it with a spoon before proceeding.
  2. Add chili powder, cumin, salt, oregano, and garlic powder and cook for 30 seconds while stirring.
  3. Add chicken broth, Dr. Pepper, diced tomatoes, tomato paste, chipotle chilis, and Worcestershire sauce. Stir to mix well. Simmer for 20 to 30 minutes or until chili has thickened to your liking. Add kidney beans.
  4. Serve with sour cream, red onion, and cilantro.

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Thursday, November 26, 2015

Rudy's Creamed Corn

Martina's new favorite Thanksgiving recipe


  • 1 pint heavy cream
  • 4 ounces cream cheese
  • 16 ounces frozen corn kernels
  • 2 to 3 teaspoons sugar
  • 1 teaspoon salt
  • fresh cracked black pepper if desired


In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired.



Tuesday, November 24, 2015

Bacon-Potato Corn Chowder

Makes 6 servings.  From Taste of Home.  I used fat-free evaporated milk.

  • 1/2 pound bacon strips, chopped
  • 1/4 cup chopped onion
  • 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
  2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
  3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.


Thursday, July 30, 2015

Chocolate Stout Cherry Pie

From The Beeroness.

  • 1 pie crust
  • 2 (3.5 ounce) bars 60% chocolate (total 7 weight ounces)
  • 3 tbs unsalted butter, cut into cubes.
  • 2 tbs light corn syrup
  • 1/3 cup stout
  • 3 tbs heavy cream
  • 2 1/2 cups pitted dark sweet cherries (about 16 wt ounces pitted)
  • For the Whipped Cream
  • 2 cups heavy cream
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbs stout (optional)
  • Preheat oven to 350.
  • Rough out pie dough, transfer to a 9-inch pie pan, trim off excess. Prick several holes in the bottom.
  • Bake at 350 for 18-20 minutes or until a light golden brown. Allow to cool.
  • Break the chocolate into chunks and add to the top of a double boiler over gently simmering water along with the butter, corn syrup and stout. Stir frequently until the chocolate has melted. Add the cream and stir until completely incorporated. Add the cherries, stir until all of the cherries are well coated. Pour into the crust. Refrigerate until set, about 4 hours and up to 24.
  • Once the pie has cooled make the whipped cream. Add the heavy cream, powdered sugar and vanilla extract (and stout, if using) to a stand mixer. Beat on high until soft peaks form, about 3 minutes.


Monday, July 20, 2015

Pulled Pork Enchiladas with Green Chili

From Bakerette.

3 pounds boneless pork shoulder (Boston Butt is the tenderest)
20 ounces green chile enchilada sauce, medium heat
1 medium onion, thinly sliced and chopped
2 cups shredded Mexican blend cheese
10 medium flour or corn tortillas
Spanish rice (optional)
Refried or pinto beans (optional)
Optional Toppings:
Snipped fresh cilantro
Diced tomatoes
Diced onion
Sour cream

1. In a 4­quart slow cooker, combine pork shoulder with enchilada sauce and onion. Cover and cook on low for about 7 hours.
2. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.
3. Preheat oven to 400 degrees Fahrenheit. Spread about 1/2 cup of reserved cooking liquid to the bottom of a 9 x 13­inch baking dish; set aside.
4. Divide pork mixture and 1 1/2 cups cheese among tortillas, placing ingredients near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam­sides down, in prepared baking dish fitted closely together. Top with remaining liquid and cheese.
5. Bake, uncovered, about 5 minutes or until heated through and cheese is melted and bubbling.
6. If desired, top with cilantro, tomatoes, onion and sour cream. Serve warm with pinto beans and Spanish rice.


Thursday, July 16, 2015


Cooking Light--I think I like this one.  I have one earlier on the blog, but I don't think it has as much flavor as this one.  the pozolillo one is really good too, but that one is a lot more work.

1 tablespoon canola oil 
(1-pound) pork tenderloins, cut into 1 1/2-inch pieces 
4 cups fat-free, lower-sodium chicken broth 
1 2/3 cups chopped onion (about 1 medium) 
1 1/2 teaspoons ground cumin 
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/8 teaspoon crushed red pepper
large garlic cloves, minced 
(15.5-ounce) cans white hominy, rinsed and drained
(4.5-ounce) cans chopped green chiles, undrained
1 cup packaged angel hair slaw
1/2 cup thinly sliced radishes (4 radishes)
1/2 cup diced peeled avocado 
limes, each cut into 4 wedges (optional) 


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.
2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.

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