::Enchilada Casserole::

So I was looking for something to make for supper when I came across this recipe in my trusted Our Lady of Perpetual Help Catholic Church cookbook for ::Enchilada Casserole:: It sounded good and I had all the ingredients; perfect! I thought to myself.."hmm I wonder how I could alter this recipe into something good and interesting." Then thought...nope...not going to do it...going to follow the recipe to a "T." Then it happened...I followed it to a "T" and then BAM...I veered off the recipe and added a couple other things. I just couldn't help myself. In the end, it turned out to be a wonderful dish. I will share with you the original recipe and then note what alterations I made. Enjoy!

::Enchilada Casserole::

2 lbs hamburger

1 med onion

minced garlic

1 can cream of chicken soup

1 can cream of mushroom soup

1 4oz can green chiles

1 can mild enchilada sauce

1 cup milk

chopped olives

tortillas (about 8-10)

cheese

I also added:

1 4oz can chopped jalapeno peppers

cumin

ground chipotle pepper seasoning

garlic salt

salt/pepper

Saute onion in olive oil and add hamburger; brown. Add  about a tablespoon of minced garlic and all oher ingredients except the cheese and tortillas. I sprinkled the seasonings back and forth a few times. Start out with a little bit and add more to spice to your likeness. Heat through. In a casserole dish or lasagna type pan put a layer of sauce down, then tortillas (i put two whole ones down and then cut one in half to fit in remaining open areas over the sauce), then sprinkle with cheese. Repeat that step so you have three layers and end with the cheese. Bake at 350 for 30 minutes covered with tin foil. Remove foil and then bake for another 10mins. Let sit a little bit until you serve. Serve with lettuce, sour cream, salsa, or other taco ingredients.

Love having the ability to go to the freezer to get some beef!

The onion...

I had gotten a mini chopper as a shower gift but burnt it out already...so for xmas my neighbor gave me this...i have to get used to remembering that i have it!

It's awesome to use so you don't get your hands all smelly and your eyes don't water!

All chopped up!

Saute in some olive oil

The canned ingredients...until I added more! Oooops...

Adding the chipotle pepper, cumin and garlic salt.

Then the other canned goods!...or some of them ;)

...can't forget the milk either!

The filling!

Tortillas and cheese...

In the process of the 1st layer.

The cheese of the first layer

Finishing off the last layer.

Cover with tin foil and bake!

 

All baked up with some hot bubbly cheese!

It was really really hot when I dished it up to take a picture! Yummm

Enjoy!

::Lemon Dessert::

Ooooo...::Lemon Dessert::...sounds fancy. But, it's not. I made this last night when we had a couple people over for supper and they all loved it. So, whats in it? Well, it's kinda' complicated. It's pudding! I think that pudding sometimes gets forgotten about; in our house anyways. But, not last night. Last night I was looking for an ingredient and when I opened a cupboard I saw the pudding and though..."oh, that would be quick and easy and we haven't had pudding in a long time!" I served the pudding a little bit on the warm side; but you can serve it chilled or however you like! Enjoy!

2 boxes pudding mix

Graham crackers

2 cups heavy whipping cream

about 1/4-1/2 cup powdered sugar

2 tsp vanilla

Make pudding mixes according to the package (x2). Place in serving dishes. Cool if you wish or serve hot/warm like I did.  Crush up graham crackers and sprinkle over pudding. Top with a whipped cream. To make the whipped cream place a glass bowl and the beaters in the freezer. When very cold remove and add the heavy whipping cream, pwd sugar, and vanilla. Beat until stiff.

The pudding dished up. Looks pretty!

Another shot...

Making the whipped cream. So much better than bought Cool Whip!

The grahams....

Ready to be pile drived...

...to get this!

Sprinkle over top.

Another shot.

So the story on the pics with the whipped cream. I didn't want to take a picture while our company was over...if you know what I mean. Anyways, I couldn't eat all of mine so I put a little whipped cream on just for a pic...thats why it doesn't look as perfect as it should! ha! Especially since it's missing the crushed up grahams!

Another shot.



::Creamy Chipotle Chicken Soup::

You know that evolution question...did the chicken come first? Or the egg? Which ever you believe...let me tell you...there was definitely some type of evolution for the birth of this wonderful soup. This post will be a lengthy one! So, on The Pioneer Woman's website she's always doing giveaways...I mean awesome ones. For example; she frequently gives away 3 KitchenAid stand mixers or 3 of those big dutch oven type things. That's on my bucket list...to have so many followers that you can give away those awesome prizes! So, me, along with 30-some other thousand people go in to win the prize. I never win. But, I felt like a winner at Christmas time...because my wonderful mother & step-father gave me a Martha Stewart enamel cast iron dutch oven. For some reason, and i'm not sure why (hahah jk), all the gifts I got from people were kitchen items...it was fabulous! Anyways, my sister (who also got one) told me how she had cooked a whole chicken in it and how juicy and tender it was. So, that was the first thing I was going to attempt to make in the dutch oven. And there, my friends, is the start to the birth of this soup.

Being married to a rancher, the saying "Beef...it's whats for dinner" is the truth. My husband always gives me crap when I make chicken and my father & brother-in-law won't (maybe on a very rare occasion they will) eat it. To make it even "worse" my husband definitly doesn't like chicken meat off the bone...like this chicken I was about to make. I usually (always) make the things he likes, but I really wanted to try out making this whole chicken; so I was a rebel and did it. I first seared the whole chicken in oil and then seasoned it with some seasoning salt, pepper, garlic seasonings and then cut up celery, carrots and onions, added a bit of water and threw it in the oven at about 200 to cook all day. The house smelled amazing and it was time for me to leave for work. I met my husband on the road while I was going to work and he was on his way home; we stopped and chatted quick and before we parted I let him know that supper was in the oven. He then said "I have a meeting at 6pm and they are serving a meal so I won't be eating at home." So...I just told him to stick the whole thing in the fridge and we can eat it another time. Well, that "another time" never happened until tonight. I de-boned the chicken and took the skin off, removed all the veggies, and concocted this soup that I am blogging about. So, to make a long story short (even though it's already long)I'm glad he didn't eat supper at home that night. This was my first time using "chipotle" seasoning and I will definitely be using it again. This soup also has a great kick to it; which at our house we love! Enjoy

::Creamy Chipotle Chicken Soup::

1 of each-red pepper, green pepper, and yellow pepper, diced

1 medium purple onion, diced

3-4 cups chicken

6 cups chicken broth

2 cans southwestern style corn (don't drain)

1 can sweet corn (don't drain)

1 can Original Rotel (don't drain)

1 can mild Rotel (don't drain)

1 can green chiles

1/2-3/4 cup cream

1/4-1/2 cup milk

8 oz Velveeta

Olive Oil

Salt & freshly ground black pepper to taste

Sprinkle of baking soda

1-1/2 Tbsps chipotle seasoning

1/2-1 Tbsp cumin

Garlic powder, garlic salt

Saute the peppers and onions in olive oil. Add the chicken broth and bring to a boil. Add the chicken and all the canned goods. Add the seasonings and bring to a boil. Turn the heat down and add the cream, milk, and cheese. Heat through, taste and season more as needed. Let simmer on very low heat for 30 minutes. Serve & enjoy!

These pictures are of when I made the whole chicken...then after that are the soup pictures....

ohhhhhh MARTHA!

Heating the olive oil to sear the chicken. Searing is cooking the meat on high heat for a short period of time to give the outside a little bit of a "crust."

The chicken....

Searing the chicken.

The vegetables I sauted quick before I added the chicken back to the dutch oven.

I didn't sear this one really dark...but you get the idea...

Before putting it in the oven to cook I smeared some minced garlic on the chicken.

All done...moist & tender.

Now..onto de-boning the chicken and removing the veggies!...

Here is where the preparation for the soup begins!

Dice up 1 green, red, and yellow pepper and 1 medium purple onion (which isn't shown).

The olive oil used for sauteing the peppers and onions.

Did you know that you aren't suppose to do this?...I always forget...

You are suppose to put the veggies in the pan and then put the olive oil over? Weird.

I think I like cooking with peppers cause it makes the dish look so pretty. Also weird.

The onions added to the mix.

The chicken. For some reason, this pic of it doesn't look as appetizing as it really is.

Ready for the next ingredient!...

Since I concocted this recipe on my own and didn't follow a recipe...I just took the pics as I went along. At first, I used this whole thing of chicken broth (which is 4 cups)...then later I ended up adding to chicken boullien cubes and 2 cups water. So...I used a total of 6 cups of chicken broth.

I used 2 cans of this southwestern style corn and 1 can of regular sweet corn

What it looks like at the adding the corn step....

1 sm can shopped green chiles (I didn't have any more...but since it was such a large batch I would probably have used 2 of these)

Ready for some chicken!

Once I got the chicken de-boned...I shredded it a little. I probably used about 3/4 of the chicken meat. Now, you don't have to go through the whole process of cooking a whole chicken. Just use chicken breasts...or better yet...but one of those rotisserie chickens from the grocery store that has lots of flavor!

Close up.

This was my first time using this and I will definitely be using it more! I love chipotle flavor but have never thought to buy it...so when I was trying to find a seasoning one day I saw it and knew I had to have it! I sprinkle back and forth about 3 times and then later added more. I'd say I probably used about 1-1 1/2 Tbsp? Just start out with 1 and add more as you go along. It has kind of a smokey flavor/smell...hard to explain..but delicious!

Same with the cumin...I probably used about 1/2-1 Tbsp of this. I just sprinkled back and forth a few times and then later added more.

The cumin being added.

Then the chipotle seasoning being added. Also added were....

Garlic powder, garlic salt, pepper, and a little big of regular salt.

For the garlic powder and salt I sprinkled back and forth about 2-3 times. Start off with a little bit and add more as you go and desire.

I used 2 cans of Rotel...1 original and 1 mild. If you are thinking that you won't want it very spicy...used 2 of the original.

Rotel being added.

And its called creamy why?...

Thats why! I probably used about 1/2-3/4 cup of cream and then added a little bit of regular milk. Oh..one more thing...sprinkle in just a little bit of baking soda. BAKING SODA?!?! Why? The acidity of the tomatoes can curdle the milk...so the baking soda prevents this from happening.

Yes, Velveeta. 8oz of it!

Melting the Velveeta into the mix.

Looking good! Turn the burner down to low and let simmer for about 30 minutes.

And there you have it folks....the creation of ::Creamy Chipotle Chicken Soup::

Whoop whoop!

(it would probably be good garnished with some corn chips and/or sour cream?)

Enjoy the wonderful flavors!