1. prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread
6 ounces ricotta cheese6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)3/4 cup pizza or marinara saucepepperoni slices to cover the top
Preheat oven to 350°.
Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).
Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.
Piadina (Italian Flat Bread)

2 teaspoons instant yeast3 1/2 cups all-purpose flour2 teaspoons fine sea salt1 tablespoon extra virgin olive oil1/2 teaspoon baking soda1 1/4 cup water

In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.

In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.

Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).

Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.

Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.

Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.

Makes 10 round flat breads.

    prettygirlfood:

    4-Layer Pizza Dip with Homemade Flatbread

    6 ounces ricotta cheese
    6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
    3/4 cup pizza or marinara sauce
    pepperoni slices to cover the top

    Preheat oven to 350°.

    Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

    Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

    Piadina (Italian Flat Bread)
    2 teaspoons instant yeast
    3 1/2 cups all-purpose flour
    2 teaspoons fine sea salt
    1 tablespoon extra virgin olive oil
    1/2 teaspoon baking soda
    1 1/4 cup water
    In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.
    In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.
    Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).
    Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.
    Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.
    Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.
    Makes 10 round flat breads.
     
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    liahannah112:

Ingredients:
flaky pie crust (dough):
2 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
3 to 4 tablespoons ice water
filling:
1 cup smoked ham, diced
1 yellow onion, lightly caramelized
2 eggs, lightly beaten
1 tablespoon whole milk
2 ounces gruyere cheese, coarsely grated
2 ounces sharp cheddar cheese, coarsely grated
1/4 cup Parmesan cheese
salt and pepper to taste
black pepper-mornay sauce:
1 1/2 tablespoons unsalted butter, softened
1 tablespoon all purpose flour
1 cup whole milk
4 to 5 ounces gruyere cheese, coarsely grated
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
1/2 teaspoon salt
Directions:
For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.

    liahannah112:

    Ingredients:

    flaky pie crust (dough):

    • 2 1/2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
    • 3 to 4 tablespoons ice water

    filling:

    • 1 cup smoked ham, diced
    • 1 yellow onion, lightly caramelized
    • 2 eggs, lightly beaten
    • 1 tablespoon whole milk
    • 2 ounces gruyere cheese, coarsely grated
    • 2 ounces sharp cheddar cheese, coarsely grated
    • 1/4 cup Parmesan cheese
    • salt and pepper to taste

    black pepper-mornay sauce:

    • 1 1/2 tablespoons unsalted butter, softened
    • 1 tablespoon all purpose flour
    • 1 cup whole milk
    • 4 to 5 ounces gruyere cheese, coarsely grated
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon salt

    Directions:

    1. For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
    2. For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
    3. To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
    4. For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.
     
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    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
  4. liahannah112:



Ingredients:
3/4 pounds ground pork
3/4 pounds ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cups breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cups whole milk
2 tablespoons olive oil
1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream
Directions:
Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

    liahannah112:

    Ingredients:
    • 3/4 pounds ground pork
    • 3/4 pounds ground beef (80/20 or 85/15)
    • 1/4 pound pancetta, small dice
    • 1/2 cup parmesean, grated
    • 3/4 cups breadcrumbs
    • 1/4 cup parsley, finely chopped
    • tablespoon garlic, minced
    • teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
    • eggs, lightly beaten
    • 2/3 cups whole milk
    • tablespoons olive oil
    • medium onion, chopped
    • 1/4 pound cremini mushrooms, quartered
    • tablespoon garlic, minced
    • large banana pepper, chopped
    • tablespoon sweet Hungarian paprika (1 heaping tbsp)
    • 1/2 teaspoon hot or half-sharp paprika
    • 1/4 teaspoon smoked paprika
    • teaspoon porcini mushroom powder
    • 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
    • 1/4 cup parsley, finely chopped
    • 1/2 cup dry white wine
    • 15 oz stewed tomatoes, chopped, with juices
    • cups chicken broth
    • 1/2 cup sour cream
    Directions:
    1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
    2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
    3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
    4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
    5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

     
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    nekotindiy:

CREAMY CHEDDAR POTATO SOUP
Ingredients
3 tablespoons of melted butter
1/2 cup of chopped onion
2 cups of water
2 cups of peeled and cubed potatoes
3 tablespoons of all-purpose flour
3 cups milk
2 cups shredded Cheddar cheese
Instructions
Melt the butter in a saucepan and add the chopped onions. Saute until soft.
In a large stock pot, bring the water to a boil and add the potatoes, cooking them until they are just tender.
Darin the water, but keep 1 cup of it, setting it aside.
Stir in the melted butter and onion with the potatoes, add the flour.
Stir well. Add the reserved water and milk and bring to a simmer.
Add the shredded cheese a little at a time mixing it in well.
Simmer for 30 minutes, stirring frequently.

Add salt & pepper to taste.

    nekotindiy:

    CREAMY CHEDDAR POTATO SOUP

    Ingredients

    • 3 tablespoons of melted butter
    • 1/2 cup of chopped onion
    • 2 cups of water
    • 2 cups of peeled and cubed potatoes
    • 3 tablespoons of all-purpose flour
    • 3 cups milk
    • 2 cups shredded Cheddar cheese

    Instructions

    Melt the butter in a saucepan and add the chopped onions. Saute until soft.

    In a large stock pot, bring the water to a boil and add the potatoes, cooking them until they are just tender.

    Darin the water, but keep 1 cup of it, setting it aside.

    Stir in the melted butter and onion with the potatoes, add the flour.

    Stir well. Add the reserved water and milk and bring to a simmer.

    Add the shredded cheese a little at a time mixing it in well.

    Simmer for 30 minutes, stirring frequently.

    Add salt & pepper to taste.

     
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    paleomushi:

Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 
I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.
Stuffed Eggplants Ingredients
1 large eggplant
1 pound of hot Italian sausage, casing removed
2 tbsp chopped frozen spinach, thawed
3/4 cup shredded mozzarella cheese
2 tsp garlic powder 
2 tsp ground black pepper 
2 tbsp fresh chopped basil 
olive oil
paprika 
Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 
Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 
Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 
Balsamic Watermelon Salad with Feta Cheese
3 cups of chopped watermelon
2 tbsp fresh basil, chopped
1/4 cup feta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
pinch of salt
Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!
I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

    paleomushi:

    Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 

    I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.

    Stuffed Eggplants Ingredients

    • 1 large eggplant
    • 1 pound of hot Italian sausage, casing removed
    • 2 tbsp chopped frozen spinach, thawed
    • 3/4 cup shredded mozzarella cheese
    • 2 tsp garlic powder 
    • 2 tsp ground black pepper 
    • 2 tbsp fresh chopped basil 
    • olive oil
    • paprika 

    Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 

    Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 

    Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

    They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 

    Balsamic Watermelon Salad with Feta Cheese

    • 3 cups of chopped watermelon
    • 2 tbsp fresh basil, chopped
    • 1/4 cup feta cheese
    • 3 tbsp balsamic vinegar
    • 3 tbsp olive oil
    • pinch of salt

    Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!

    I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

     
  7. parmesan garlic chicken.

    ediblebites:

    this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.

    parmesan garlic chicken

    4 boneless, skinless chicken breasts
    1 tsp. olive oil
    4 T white wine (cooking, or a dry wine preferred)
    1/4 tsp. salt
    4 garlic cloves, minced
    1 tsp. basil
    1/2 tsp. parsley
    1/4 C parmesan cheese
    1 C brown rice, uncooked
    1 1/4 C chicken broth

    lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.

    in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving. 

    we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.

     
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    ulikeponderousthings:

My Momma’s Enchiladassince the macaroni was so popular and it wasn’t even a real recipe.
4 tortillas1 can beanless chili (I use Hormel. You can also make your own. Beanless.)buncha shredded cheddar cheesesome chicken chunkssome cubed cheesea baking dish (cake pan or something) that the rolled-up tortillas will fit in
Preheat oven to 450-475.Stick some cooked and shredded chicken and the cubed cheese into each tortilla and roll them up like cold little burritos (toothpicks help keep the tortillas closed).Place the rolled-up tortillas in your pan and bury them in your chili. Just drown them. You can heat the chili up beforehand in a pan, but you don’t have to. It does make drowning tortillas easier, though.And if you really like cheese, you can take that shredded cheese and add a nice layer over the chili.Because cheese is tasty.
Now stick your dish in the oven and keep it in there until the cubes of cheese inside are melted. Actually melted, molten, permeating the chicken and becoming liquid joy.  About 10-15-20 minutes, ish.Then you can take it out but let it sit for ten minutes because molten cheese is a lot more painful than tasty.
After cooling and setting a bit, the enchiladas are ready to go. Scoop ‘em out or eat out of the pan. Knife and fork might help, though. Customize as you please!

    ulikeponderousthings:

    My Momma’s Enchiladas
    since the macaroni was so popular and it wasn’t even a real recipe.

    4 tortillas
    1 can beanless chili (I use Hormel. You can also make your own. Beanless.)
    buncha shredded cheddar cheese
    some chicken chunks
    some cubed cheese
    a baking dish (cake pan or something) that the rolled-up tortillas will fit in

    Preheat oven to 450-475.
    Stick some cooked and shredded chicken and the cubed cheese into each tortilla and roll them up like cold little burritos (toothpicks help keep the tortillas closed).
    Place the rolled-up tortillas in your pan and bury them in your chili. Just drown them. You can heat the chili up beforehand in a pan, but you don’t have to. It does make drowning tortillas easier, though.
    And if you really like cheese, you can take that shredded cheese and add a nice layer over the chili.
    Because cheese is tasty.

    Now stick your dish in the oven and keep it in there until the cubes of cheese inside are melted. Actually melted, molten, permeating the chicken and becoming liquid joy.  About 10-15-20 minutes, ish.
    Then you can take it out but let it sit for ten minutes because molten cheese is a lot more painful than tasty.

    After cooling and setting a bit, the enchiladas are ready to go. Scoop ‘em out or eat out of the pan. Knife and fork might help, though. Customize as you please!

     
  9. fscottfitzgerald:

    Cauliflower & Sausage Casserole 

    1 medium head cauliflower, about 2 pounds 
    1 teaspoon fine table salt
    1 tablespoon olive oil
    1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
    1 medium onion, about 1/2 pound, diced
    4 cloves of garlic, minced 
    2 stems fresh thyme, leaves only
    One 28-ounce can whole peeled tomatoes, drained and liquid reserved
    2/3 cup bread crumbs
    1/4 cup grated Parmesan cheese
    Kosher salt and freshly ground pepper to taste

    Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.

    Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.

    Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.

    Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.

    Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.

    Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.

    Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

    ***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***

     
  10. iwannamakethat:

Ranch Chicken
Ingredients:
6-8 Chicken breasts
1 cup Corn Flakes
1 cup Shredded Parmesan
1 cube butter (melted)
1 packet of Ranch Dressing Mix
Directions:
Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered.

    iwannamakethat:

    Ranch Chicken

    Ingredients:

    • 6-8 Chicken breasts
    • 1 cup Corn Flakes
    • 1 cup Shredded Parmesan
    • 1 cube butter (melted)
    • 1 packet of Ranch Dressing Mix

    Directions:

    Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered.