Recipes to Share

Ok, so after I had The Girl the fabulous ladies in my ward brought me the yummiest dinners for a week. We were in hog heaven! I made two of them this week and I plan to make another one tomorrow. I decided to share the love and challenge you to do the same. My friend Mandy is GREAT about posting recipes she makes and likes. So, try these out and then post your favorite recipe on your blog.

Corn Chowder

1/2 lb bacon
1/3 C chopped onion
1/2 C celery chopped
4 cups frozen corn
4 C half and half
2 tbs veg oil
1/4 C chopped red pepper
1/4 C chopped green pepper
1 can tiny whole potatoes, drained and diced
1/2 tsp black pepper
2 Tbs flour

Cook bacon in a frying pan until crisp. Drain fat. Put oil in a heavy pot. Add onion, celery, red and green peppers and saute over medium heat about 2 minutes. Remove from heat and stir in flour. Cook over med heat, stirring constantly until mix is bubbly. Remove from heat and stir in half and half. Puree 2 cups of corn in a blender, add to the mixture. Heat to boiling stirring constantly. Boil and stir for 1 minute. Stir in pepper, potatoes, and remaining corn. Heat until hot stir in bacon and garnish with a dollop of yogurt.

Chicken Pot Pie

1 pound skinless, boneless chicken breast halves, cubed

1 cup sliced carrots

1 cup frozen green peas (optional – I don’t like peas, so I leave them out)

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth (one can)

2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. Meanwhile, in another saucepan, cook onions in butter over medium heat until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over chicken. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I always use a pie shield to cover the edges of the crust so that they don’t get too brown.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chicken Enchiladas

6 cooked chicken breasts, shredded
12 corn tortillas, fried in oil (very quickly, only to soften)
1 pint whipping cream (I used half and half)
1 can diced green chilies
1 can green Verde sauce
Jack cheese

Cook tortillas and then soak in whipping cream. Mix chicken, chilies, and green sauce in bowl (do not mix in cream). Fill tortillas with chicken and roll up. Dump extra cream over rolled enchiladas; cover with Jack Cheese. Cover with foil; bake 350 degrees for about 20 minutes. Cream should be absorbed into all tortillas, not slushy.