Spicy Enchilada Dip

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We’ve reworked one of our family’s favorite meals and we’ve made it even better; we’ve turned spicy chicken avocado enchiladas into spicy enchilada dip – it’s easier and creamier and it’s good to the very last spoonful.

Spicy Enchilada Dip

Spicy Enchilada Dip

Spicy Enchilada Dip

Start with prepping some of the ingredients.
Grate some Monterrey jack cheese
Tear 10-12 tortillas
Dice three avocados
Dice a small onion
Shred 3-4 chicken breasts (I cook mine in the instant pot with some green salsa)

After ingredients are prepped, make the spicy sauce.
2 tablespoon butter
2 Serrano pepper, minced
4 garlic cloves, minced
2 tbsp flour
2 cup chicken stock
2 tsp cumin
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 cup chopped cilantro
2 cup medium salsa verde
1 cup fat free sour cream

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Dump all the ingredients (cheese, tortillas, avocados, onion and chicken) including the sauce in a large bowl and stir well. You can adjust amounts of ingredients to your liking. If it looks too soupy, add more tortillas. Pour into an oven safe dish and top with additional cheese. Bake at 375 for 15-20 minutes. Serve with tortilla chips.

Spicy Enchilada Dip

Spicy Enchilada Dip

Spicy Enchilada Dip

It’s a crowd pleaser. It’s everything enchiladas have to offer without the time rolling and stuffing enchiladas. It will be the hit of your next party!

Easy Baked French Fries

This post may contain my affiliate link. For more information, please see my disclosure policy: Thanks! 

I’m an Idaho girl and if I’m tooting my own horn, I know my potatoes and I love them. Potato soup, baked potatoes, mashed potatoes, twice baked potatoes and a family favorite…easy baked french fries.

I’ve been making french fries for years. I bought this handy french fry cutter which conveniently serves as our apple slicer as well. But cutting fries is not always an easy task. Sometimes I find I’m banging the potato against the counter trying to get it to go through the slicer straight. The potato would rotate and then I found myself trying to cut the potato sideways. And after years of experience, I finally learned a little trick. It’s not revolutionary, but it works. Before cutting the potato, cut off one end. With the flat end of the potato against the counter, it will be much easier to slice without the potato moving and rotating all over the place. Does this eliminate the need to potentially hit it against the counter? No. But it gives you a nice even surface to hit against!

Easy Baked French Fries

Once they’re cut – soak them in a bowl of water for a while. This will help crisp them up and remove some starch. Then drain the water, toss them in a bowl with some olive oil, kosher salt, pepper and some seasoning salt. Lay them as a single layer on a greased pan, making sure they don’t overlap. Cook them for 30 minutes at 400 and then increase the temp to 425 – 450 (depending on how crisp you like them) for additional 15 minutes to crisp them up. After they baked, I add a little more salt, pepper and seasoning salt to taste.

Easy Baked French Fries

With our love for fries I’m convinced I need a new french fry cutter. Like this commercial grade cutter.  Or I’ve even thought about buying a french fry disc for my Kitchen aid. Anyone have a french fry cutter they love?

Sugar Cookie Cake…

My sister-in-law made this for us last week and I was reminded again just how much I love this cake!

When the Pothiers get together for a birthday or holiday celebration it is a big crowd. Typically the easiest way to treat so many people to dessert is to make a sheet cake. Depending on the RSVPs it may be one or possibly two sheet cakes. Most everyone is familiar with the traditional chocolate “Texas Sheet Cake”, and it’s a family staple. But last year my SIL Laurel decided to mix things up and bring a “Montana Sheet Cake” to a gathering. It has since been lovingly renamed sugar cookie cake (thanks to the almond extract) by our family and it is delicious. Two weeks ago I decided to make one while visiting my family in Idaho and just 5 days after it was devoured, my SIL had purchased the ingredients for me to make it again. It’s addicting if you like sugar cookies.

Here is the recipe from Laurel, from her friend, from her niece, from her monkey’s uncle. I love how recipes float around!

Life with Fingerprints: Sugar Cookie Cake SUGAR COOKIE CAKE
2 1/4 cups flour
2 cups sugar
1 tsp salt
2 cubes butter
1 cup water
2 eggs
1 tsp baking soda
1 tsp almond extract
1/2 cup sour cream

Mix flour, sugar, and salt in a bowl. Heat butter and water in a saucepan until butter melts and pour over dry ingredients. Mix until smooth. Add eggs, soda, extract and sour cream, mixing after each addition. Bake in a half sheet pan (18×13) at 350 for 20 minutes.

FROSTING
2 cubes of butter
1/4 cup milk
1/2 tsp almond extract
5-6 cups powdered sugar
Heat all ingredients except sugar until butter melts. Remove from heat and add sugar gradually. Let cake cool before topping with frosting.

I make the frosting really thick. I like it to resemble sugar cookie frosting but you can alter it to your preference.

Homemade Bread…

Steve is a thoughtful son. A while back, Steve’s parents came back from Ghana for a family wedding. It was a short visit, only a week long, and we all knew they would be stretched thin to do and see all that they could in their short time.

Steve wanted to spend time with his mom. He also knew she would be making bread to enjoy the week while they were home. So he arranged to have her teach him how to make bread. An added bonus was bringing Hallie along and letting her enjoy the experience as well. She was all in.

They spent the afternoon together. Talking and catching up and learning. Steve enjoyed his time. Hallie couldn’t wait to show me how her loaves turned out. And I’m pretty sure his mom enjoyed passing on years of experience in bread making to her son and granddaughter. And we all benefited with some delicious bread!

Homemade whole wheat bread
Homemade whole wheat bread
Homemade whole wheat bread
Homemade whole wheat bread
Homemade whole wheat bread

Easy Chicken Tikka Masala…

My sister-in-law made us a delicious Sunday dinner of Chicken Tikka Masala after Briggs was born. I know it’s one of their family favorites and it was delicious – we made it again not too long after and it was just as delicious and relatively easy. It’s a tad spicy – I thought it came from the jalapeño in the sauce but even the grilled chicken was spicy. The marinade ingredients seemed completely random but they work – I could eat the grilled chicken on it’s own.
Easy Chicken Tikka Masala

Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
2 teaspoons ground ginger
1 teaspoon salt
3 boneless skinless chicken breasts

Combine all marinade ingredients, and coat chicken and refrigerate for at least an hour.
Easy Chicken Tikka Masala

Grill or cook the chicken and discard marinade.

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup heavy cream
1/4 cup chopped cilantro

Melt butter in a large skillet over medium heat. Salute garlic and jalapeño for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens (about 20 minutes). Add grilled chicken and simmer for 10 more minutes. Garnish with fresh cilantro and a little plain yogurt or sour cream. Serve over hot rice.

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