Chilaquillas...Mama's version!

Happy Cinco de Mayo!

Cut corn tortillas in half, then into thirds. Fry triangles of tortilla in hot oil (about 1/4-1/2 inch in bottom of stovetop skillet or electric skillet) and season with Lawry's season salt during cooking. Meanwhile, prepare 2-3 chicken breasts by grilling, boiling, etc. or use cut up Rotisserie chicken.

Coat tortilla chips in red Enchilda sauce of your preference: (1-2 cans if using store bought) or make your own as follows:

1/2 c. (or slightly less) chili powder
3 c. hot water

Soak chili powder in hot water then add:
1/2 t. oregano
1/8 t. cumin
2 1/2 t. chicken bouillon
2 t. salt
1 t. garlic powder.

Then whisk over medium heat: 2 T. oil and 2-3 T. flour to make a roux. Cook down 2 minutes or so. Add soaked chili powder mixture and heat to boiling, stirring until thickened.

Pour sauce over chips...keep over heat. Add chopped, cooked chicken breasts and lots of shredded cheese...I prefer to blend of cheddar and Monterey Jack. Cover to melt cheese. Remove from heat and serve directly from pan.

May serve with sour cream, salsa, peppers, refried or black beans.

Mama's refried beans:
Spread 1 can beans into a pie plate
Reserve some of enchilada sauce and pour around the edges of the pan
Top with shredded cheddar
Bake 325 until bubbling

Super Duper Easy Peasy Terriyaki Chicken

Embarrassingly easy...but a Wilson kid favorite for sure! And great for busy days!!

1-2 bottles of Kikoman Terriyaki glaze
few splashes of Kikoman Terriyaki sauce
boneless, skinless chicken breasts
white rice...cooked your favorite method

Place uncooked chicken in crockpot or oven and add some of the regular terriyaki sauce and some of the glaze. When chicken is cooked, shred in pan and add the rest of glaze or sauce. Place over a bed of cooked white rice with a little butter. Top with a little dash of pepper!

Poppy Seed Chicken

Yummy comfort food and a fav around here!

4-6 chicken breasts (cooked and cut into small pieces)
1 can cream of chicken soup
1 cup sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 TBSP. soy sauce

Cream soup, sour cream and spices and pour over chicken. (I have also done this with the chicken raw and it works fine!)

Topping:
1 tube Ritz crackers, crushed
1 cube butter, melted
2 TBSP. poppy seeds

Mix together and sprinkle over chicken. Bake at 350-375  for 30-40 minutes. You can double recipe for a 9x13 pan. Serve with rice.


Thanks Rika Allison for original!

Mama's Famous Wontons with Sweet & Sour Sauce

The kids beg for these...sometime more often than I wish since they are a lot of work...but always worth it!!

1-2 packages store bought wonton wrappers
About 1/2 lb. hamburger
1 small bag baby carrots
Garlic powder/salt
Black Pepper
Salt/Seasoned Salt
Soy Sauce
Oil

Since I do this one mainly by taste and texture, I'll try to give good directions here as best I can! Cook hamburger...I just do this in the microwave. Cook carrots in boiling water. Drain. Add carrots (not all...or to your liking) to cooked hamburger in a food processor. Add a few splashes of soy sauce and spices to taste or liking. Process mixture until it well blended.

Set out wonton wrapper. Place a dollop of mixture in the middle. Brush edges of wrapper with water and fold over and seal edges. Fry wontons in hot oil until lightly browned on both sides. Drain on paper towels or paper bags.

Sweet and Sour Sauce

1/4 c. vinegar
3/4 c. white sugar
1/4 c. pineapple juice
3/4 TBSP. soy sauce
2 TBSP. cornstarch
2 TBSP. ketchup

Mix cornstarch and pineapple juice in a bowl with a wooded spoon. Meanwhile, mix vinegar, sugar, soy sauce and ketchup in a saucepan and heat to boiling. Add juice mixture and cook until thickened.

Thanks to Uncle Kev for sharing a long time ago!!

Homemade Terriyaki Chicken

Better than a bottle any day!

Cube 3-4 skinless chicken breasts and saute in a little olive oil in a frying pan. After chicken is cooked make sauce in pan:
1/3 c. brown sugar
1 tsp. ginger
1 c. beef or chicken broth (or 2 cubes bullion w/ 1 c. hot water)
1/3 c. soy sauce
2 tsp. corn starch

Dissolve sugar and ginger in broth and soy sauce. Add cornstarch until sauce thickens. I play with this recipe when I make it and taste and add as needed! Serve with white rice....and quite possibly...homemade wontons. :) A favorite for Wilson Chinese nights!

Thanks to Stacey Hellwig for the original recipe!

Crock Pot Chicken Enchiladas

A great crock pot meal at the end of the day, with a little Ole!

Ingredients:
4 cooked, diced chicken breasts
about 8-10 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 8oz. container sour cream
shredded cheddar cheese
any toppings you like on enchiladas...

Spray crock pot with cooking spray then layer a little of the soups (mixed) then, ripped tortillas, soup mix, sour cream, chicken. Repeat layers. Cook on low 6 hours or hi 4 hours. The last 30 minutes, top with cheese. Cheese will melt down throughout as you spoon out the enchiladas. You can vary this as you wish...add diced chilis or (Heaven forbid here) onions. Switch to a red sauce...whatever you like! It's a good way to do Mexican when you have a busy day. Serve with beans/rice and a salad!

Thanks to Lynn Thurman for the original version!

Scalloped Potatoes and Ham

A post-Easter fav at the Wilson house!! This is a great way to use leftover ham!

5-7 potatoes, peeled and sliced or cubed
leftover ham, cubed
Cheese Sauce as follows:

Over medium heat melt:
4 TBSP. butter, then whisk
4 TBSP. flour to make a roux. Cook out flour for a minute or two.
Add:  1/2 tsp. salt
pepper to taste
2 c. milk
1-2 c. shredded cheddar cheese (I always use the max and I always use sharp cheddar)

Stir until cheese is melted. Pour over ham and potatoes in 9x13 pan. Bake at 375 for at least one hour, or until potatoes are soft. Serve with all that leftover Rainbow Jello and Mama's Rolls!!

Thanks to my mama for the original version! :)

Turkey Tetrazzini

1/4 c. butter
1/4 c. flour
1 tsp. instant chicken boullion
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. hot water
1 1/2 c. whipping cream
3 c. cooked spaghetti/angel hair pasta
2 c. chopped, cooked tukey or chicken
2 TBSP. grated Parmesan cheese
2 TBSP. shredded cheddar cheese
1/2- 1 TBSP. parsley

Pace butter in a 2 qt. casserole dish. Microwave on High till melted. Blend in flour to make a roux. Blend in boullion, salt, pepper. Gradually stir in water and cream. Microwave on med-high until thickened...about 6-9 minutes, stirring once or twice during cooking. If too thick, thin with more cream.

Stir in pasta, turkey, parsley. Sprinkle on cheeses (or, if you're me, pile on cheeses...more than the recipe calls for! :D). Microwave 8 minutes.

This is one of our very favorite recipes to use that leftover Thanksgiving turkey! When I announce that this is for dinner the kids say "Yessss!". It is also good any time of the year with chicken. Thanks Uncle Kev for getting this recipe in Home Ec!!

What's for dinner 3

Mama's Chicken Nachos

4-5 cooked chicken breasts, diced and cooked in taco seasoning
1 bag tortilla chips
1 can black beans
shredded cheese: cheddar, jack, etc.
sour cream
salsa
guacamole
etc.

Spray large baking sheet with cooking spray. Pour chips onto sheet. Layer chips with beans, chicken, or whatever you like. Top liberally with cheese. Bake at about 375 until cheese is melted. Serve with your favorites...sour cream, salsa, etc. !

What's for dinner 2

Supper on a Bread Slice

1 loaf French bread
1 small can evaporated milk
1 1/2 lbs. ground beef
1/2 c. cracker meal (I use Saltines)
1 TBSP. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. accent (optional)
2 c. cheddar cheese

Mix all ingredients together. Slice French bread down the middle. Spread meat mixture on top of
both halves. Wrap foil around crust side of bread. Bake at 350 degrees about 30 minutes!