Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Cajun chicken pasta
roast chicken, mom's rosemary roast potatoes, green beans
balsamic braised short ribs with carrots and cheddar polenta
crockpot Mexican chicken soup, quesadillas
Shake Shack burgers, tator tots
ultimate Sriracha chicken stir fry, rice
pork Florentine, mashed potatoes

Thursday, September 22, 2016

Instant Pot Enchiladas Verdes


I am not a huge fan of enchiladas made with a red sauce, but enchiladas with a creamy green sauce? A total obsession.  In researching my new Instant Pot, I saw all the ways you could make shredded chicken.  When I read that you could make deliciously tender chicken with only a can of enchilada sauce, I was intrigued.    I used my favorite sour cream green enchilada recipe and adapted it for the Instant Pot.  It made things incredibly easy and the chicken was amazing.  Way better than my usual go to of poaching the chicken and shredding it.  This recipe is quite generous with the sauce, so be very careful when pouring over the enchiladas. 
Instant Pot Enchiladas Verdes

1 pound boneless skinless chicken breasts
1 can green enchilada sauce
12 corn tortillas
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Add the chicken and enchilada sauce to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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Monday, September 19, 2016

Garlic Pull Apart Bread


I love baking bread, it is so much better than anything you can get at the store and I have perfected the timing of it all so that it doesn't take an entire day to produce one loaf of bread. C and Miss F devoured this loaf.  And they added additional butter, which wasn't necessary at all, but I couldn't convince them otherwise. I can't wait to try other flavors of pull apart bread, but one thing is certain, the next loaf will include cheese of some sort.  This recipe was inspired by Budget Bytes.
Garlic Pull Apart Bread

1/3 cup warm water
2 ¼ teaspoons dry active yeast
1 cup warm milk
3 tablespoons sugar
2 tablespoons butter, melted (I microwave it with the milk)
1 teaspoon salt
3 ½ cups flour
¼ cup butter, melted
2 teaspoons garlic salt

Add the water to the bowl of the stand mixer, sprinkle the yeast overtop and proof for 5 to 7 minutes, until frothy. Add the milk, sugar, butter, salt and flour, mix at low speed until combined. Swap out the mixer attachment for the dough hook and need for 8 minutes more. Transfer to a lightly oiled bowl and allow to rise in a warm place for 1 hour.

In a small bowl, combine the butter and garlic salt. Cut dough into 1 inch pieces; dip into butter mixture. Layer in a greased 9x5 inch loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown.
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Thursday, September 15, 2016

Copycat Doubledave’s Pizza Rolls


One of the first Aggie games I ever attended started out with a stop at Doubledave's. I had never been to a Doubledave's before, but C raved about their pizza rolls.   At lunch, they are usually served on a buffet and he can eat a dozen or so.  I am not a huge fan of pepperoni, but I will tolerate it in pizza rolls.  Miss F and C were thrilled with these.  Next time I make them, I will definitely double the recipe, since I was left with only one pizza roll to eat.  Thankfully, I had a big salad, so I wouldn't be starving after having dinner.  This recipe was guided by a post on TexAgs.
Copycat Doubledave’s Pizza Rolls

½ cup warm water
1 teaspoon active dry yeast
1 ½ teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 ½ cups bread flour
4 slices provolone cheese, halved
40 pepperoni slices
½ cup crushed tomatoes or ranch dressing

In the bowl of a stand mixer, stir together the water, yeast and sugar. Allow to sit for 5 minutes, until the mixture begins to get bubbly. Add the salt, oil and half of the flour. Turn on the mixer on low and add remaining flour ¼ cup at a time, until it is all incorporated. Swap out the mixer for the dough hook and knead for 6 minutes. Form into a ball and cover with plastic wrap. Allow to rise for 1 to 2 hours.

Preheat the oven with a pizza stone inside to 425 degrees. Roll out the dough into a 12” circle. Line the edges with the provolone slices and top with the pepperoni slices, 5 per half slice of cheese. Cut the dough into 8 pizza slices. Roll each up like a croissant. Place the rolls on the pizza stone and bake for 12 to 14 minutes. Serve with warmed crushed tomatoes or ranch dressing.



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