Recipes from My Kitchen

Enchiladas – the Cookbook

So for my birthday, my MIL got me a coupon to make a cookbook and have it printed.  So I decided to make a book of recipes that are favorites around this house – recipes that I make on a fairly regular basis, and are all pretty easy.

Enchiladas have become a big staple at this house.  I’m not a huge fan of the mushy shells, so I usually save out some of the chicken filling and make a separate burrito out of it.  This also makes great leftovers.

Every time I make this dish, I make it a little differently.  This is a very good mix-and-match kind of recipe, so feel free to customize it.  Cook the chicken with some spicy peppers, then shop/dice/slice/shred finely.  Mix with some white rice (to stretch the filling out a little) and shredded mozzarella, then add a combination of heavy cream and salsa verde.










Heat up the tortilla shells (I use the large 8″ ones) so they are more pliable.  Spoon about 1/3 C of the chicken mixture onto the tortilla then fold in the sides and roll up.

Place all the shells into a baking dish, top with more of the salsa verde/heavy cream mix, a little more cheese, and bake about 15 min.


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Cheese-Filled Meatballs!

Lastnight Tony made chili for work and had lots of leftover hamburger meat.  So tonight was Gorgonzola Stuffed Meatballs!  This is a really easy recipe (I got it from Rachael Ray: and makes for great leftovers.

As always, I assembled the ingredients first (besides the fact this is a good habit to get into, my mom and I are famous for starting to make something and realize halfway through we are missing key items!!).

Mix the raw meat with the salt, pepper, minced garlic, egg, parmesan cheese (I use the kind from a can), and bread crumbs (I used panko).  The recipe calls for a mix of veal and ground beef, but I just use ground beef.   When it’s all mixed, make large baseball-sized meatballs and lay into a baking dish.  Punch a hole in the middle of the meat and fill with Gorgonzola (although I love this cheese, I had some leftover Feta that was calling my name, so I did a 50/50 mix of the two, and it turned out great!).  Splash a tad of olive oil on them, and bake at 400 for ~20 minutes.

While the meat is cooking, heat up the butter and oil in a pot.  Add in the diced onion, bay leaves, salt, and pepper.  After they’ve cooked a bit, add in a can of crushed tomatoes (my favorite!) and 1/2 C or so of chicken broth.  I don’t add the full cup because it makes the sauce too loose – I prefer a thicker sauce.  Then add the cream; tonight I used sour cream instead of heavy cream, just because I had it handy in the fridge.

When the meat is done cooking, put it in a bowl/on a plate, and cover with the sauce.  Makes great leftovers!!!

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More Turkey Leftovers!

Tonight was more leftovers – thank goodness I froze the rest of the turkey, I’ve about had my fill (oh, wait, i’m getting two more turkey dinners this week in WV…)

Tonight’s dinner was a favorite of ours – Turkey Posole Verde (normally made with chicken).

It was really easy – saute onions, garlic, and jalapenos in a pot.  Add in your chicken broth, oregano, turkey, and hominy (mmmm, hominy!!).  And your secret ingredient:  Salsa Verde

We love salsa verde – it’s great on eggs and toast for breakfast (you’ll probably see this in a later post!), there’s a great Tex Mex Chicken recipe (Pampered Chef), and it gives just the right amount of spice to this soup.

After you simmer the soup for a while, spoon into bowls, add fresh cilantro, and top with cheese.  I happened to have some goat cheese leftover from the weekend, and it was great – very tangy and a great contrast to the spice.

Hopefully some of you will make this with your leftovers, too!  Let me know how it turns out 🙂


Leftover Extravaganza

Since we had so much turkey leftover, here are my first two post-turkey meals.  I must say, the sammiches for lunch were almost better than the Turkey Dinner!!

Sandwiches –

Bread I made the stuffing with.  Asiago Cheese.  Turkey (of course).  Stuffing.  Gravy.  Bacon.

Dinner – Turkey Pot Pie

I used all of the leftover veggies I had (Leeks, Carrots, Celery, Mushrooms), added Turkey, baked in puff pastry.  And then promptly forgot to take a picture before we dug into it.  🙂