I love the flavors that go into the traditional french cassoulet, but I never have all the pork products needed to make it, so instead I play around and today is no exception. Chicken and prosciutto are the meats today, and while I have no served it up yet, the smell in the house is wonderful to all expect the almost six year old.
1 3 lb package of boneless skinless chicken breasts
1 large can of diced tomatoes
1/2 lb of prosciutto, browned
2 small onions, diced
2 carrots, diced
2 tablespoons of diced celery leaves
8 sprigs of thyme
3 cloves of garlic, smashed
1 box of chicken broth
1 can of great northern beans, rinsed and drained
Take all ingredients and place in a crock pot, cook on low for about 6 hours or until chicken is falling apart. Serve in a bowl with crusty bread and a nice white wine, enjoy.
Saturday, January 30, 2010
My family and I are huge fans of chicken enchiladas. I love it because it is an easy meal to make ahead and it is a great use of left over chicken. My kids like all the gooey cheese, and my husband just likes eating some kind of Mexican food. Without further ado, here is the super simple recipe....
2 chicken breasts, shredded
1 or 2 chopped Serranos
2 cans of enchilada sauce
1 brick of Colby jack, shredded
1 package of corn tortillas
1 tomato, diced
2 green onions, chopped
Take your shredded chicken and place in a bowl, add in serranos, and pour about 3/4 of can of enchilada sauce over chicken and peppers. Mix and set aside. In a small pan, heat up about 1/4 teaspoon of oil. Pour remaining 1/4 can of sauce into a shallow baking dish (depending on how many enchiladas I am making I use 9x13 or 8x8). Take one tortilla and dip both sides in sauce and place in heated pan until sauce is fired in to tortilla. When the tortilla is fried up, take about 1 tablespoon of chicken mixture, some cheese, and roll up in the tortilla, like making a wrap. Place prepared enchilada back in baking dish and repeat until chicken mixture is gone or baking dish is full. Open the other can of sauce and pour over the top of enchiladas, cover with more cheese and either cover and place in the refrigerator until ready to cook, or cook at 350 for around 20 minutes or until cheese is melted and bubbly. Garnish with sour cream, tomatoes, green onions.
As I write this my little area of the world is being pelted by a "severe" snow storm. I have no clue how many inches have fallen, but my world is covered in white and it is really pretty. It is also giving me a day stuck in the house which finally gives me time to write this blog. I want to apologize to any of my readers who have felt let down by my lack of posts. Between school, the kids, and crazy schedules finding the time to share my cooking with others has been pretty hard to do. I have been creating some yummy new things and will be sharing those soon. I also am going to try to post at least once a week, but we will see how that goes. With the extra cold winter that we have been having you can expect some soup, stew, and slow cooker recipes that will definitely warm you up. I look forward to sharing with you again and hope that you enjoy.