Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

I found this recipe on Pinterest and followed the link until I found it at Damndelicious (I am not wild about their name but the recipe looks delicious).  

Ok, here is the original recipe and I can assure you that most of the ingredients are things that my husband will not eat.  I wanted to share the original and after I come up with my substitution list I will post it and I will tell you what the verdict is.
Ok, I made this tonight and now I will add my suggestions and changes.

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Gimme Some Oven) :

Yields 3-4 servings

INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 2 tablespoons chipotle pepper, in adobo sauce
• 1/4 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed
• 2 cups Monterey Jack cheese

I did not put the veggies in because the Mr. doesn't like any of them; instead I added mushrooms and olives.  I also used a Mrs. Dash southwestern seasoning and to be honest, it was way too hot.  Next time I will probably leave out the chipotle pepper also.

For the jalapeño cream sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 2 jalapeños, seeded and minced
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro

I didn't use the cilantro because the Mr. doesn't like the taste of it.

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.  I forgot to cut up the shrimp but it still worked.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes.  Add mushrooms and olives then add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños (I will not be adding jalapenos next time. . . .too hot!!)  and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.  I poured all of the cream sauce on it before putting it in the oven.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

No Boil Chicken Alfredo Skillet

Found this at Plain Chicken and it looked so easy and so yummy!  After I make it I will add my changes.


Chicken Alfredo Skillet
1 1/2 lb boneless chicken breasts
1-2 Tbsp olive oil
3 garlic cloves, minced
1 3/4 cups low sodium chicken broth
1 1/4 cups heavy cream
8 oz penne pasta
2 cups grated parmesan cheese
salt to taste
pepper to taste
Cut chicken into bite sized pieces. Pour olive oil into large skillet and add chicken. Cook chicken until browned, about 6 minutes. Add garlic. Cook 30 seconds, untilfragrant. Add pasta, chicken broth and heavy cream. Cover and simmer for 15-20 minutes, until pasta is tender. Stir in parmesan cheese (I used fresh grated, but the green can will work too), salt and pepper.

Beef Stroganoff Casserole

I have been wanting Beef Stroganoff for the last couple of weeks but I have to admit that the only way I have had it is the Hamburger Helper way.  I was looking for an easy, easy recipe because I do not like to cook during the summer!!!  I don't like to buy a lot of ingredients that I will only use occasionally and I wanted to use hamburger meat.  This is what I found and the only thing I had to buy that I don't usually keep at home was cottage cheese. 

 

Beef Stroganoff Casserole from Framed Cooks blog.  (I followed the recipe for the most part but did add a couple of things)

Ingredients

1 1/2 pounds ground chuck

1 large onion, chopped

2 cloves garlic, chopped (I used garlic powder)

1 8 ounce can tomato sauce

1 cup small curd cottage cheese

4 ounces cream cheese, cut into 1/2 inch cubes

1/2 pound curly wide egg noodles, cooked and drained (I used bowtie pasta)

1/2 teaspoon freshly ground black pepper

1 cup shredded Cheddar cheese (I used a queso quesadilla mix)

I also added seasoning salt and mushrooms to the hamburger while cooking.  After everything was combined and warmed through, I added Worcestershire sauce to it.

Directions

1. Preheat oven to 350 and spray a 2 quart casserole with cooking spray.

2. Saute chuck and onions in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.

3. Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It's okay if the cream cheese isn't fully melted...a few chunks are good!

4. Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.

5. Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!

 

And it was a winner!!!!

Shrimp and Velveeta Fettuccine Bake

Just saw this on facebook and thought that I really need to try it!!  If you try it first, let me know how it is!.

 

SHRIMP AND VELVEETA FETTUCCINE BAKE
1 package of fettuccine noodles, 16oz
1 cup diced onion
1/4 cup celery
1/2 cup diced green bell pepper
... 3 tablespoons flour
1 tablespoon minced garlic
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon Cajun seasoning
1 pound peeled shrimp
3/4 cups half and half
1 pound Velveeta Mexican style cheese, cubed
2 tablespoons parmesan cheese

Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and shrimp and cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared casserole dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.

Cracker Barrel Chicken n' Dumplins

I will probably never make these because it requires rolling out the dough and I do not have room in my kitchen for that!  They sounded good and the recipe has been floating around facebook so I thought I would share.  I hope you enjoy!

 

Cracker Barrel chicken n' dumplins
 http://tastykitchen.com/blog/2011/11/homemade-chicken-and-dumplings/

Ingredients
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
... 2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Chicken, Mushroom, Brocolli and Rice Casserole

I am killing time this afternoon by hanging out in the hubsters office as he works (I am subbing at his school this week) so since I am starving to death, I decided to look up some new recipes (I know. . . . .wise choice!).  I found this at The Girl Who Ate Everything and decided that it was a must have recipe and I thought it should be shared.  For more yummy recipes check out The Girl's website here.  You'll be glad you did!  When I actually make this I will let you know how it turned out.


Chicken, Mushroom, Broccoli, and Rice Casserole
Source: by For the Love of Cooking

Ingredients:
1 T olive oil
1/2 onion
1 lb mushrooms quartered
1 stalk of celery diced
1 (4 ounce) box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions
2 cooked chicken breasts, cubed (I use left over roasted chicken meat)
1 6-8 oz can of sliced water chestnuts, diced (optional, John liked them but I didn't)
1 cup of broccoli florets
1 10 3/4 oz can of Cream of Chicken soup
1 10 3/4 oz can of Cream of Celery soup
1/4 cup light mayonnaise
Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.

King Ranch Chicken

My Mom used to make this casserole and it was always yummy.  My hubby has made it with beef and that is how we will be eating it this week.

King Ranch Chicken
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes

Boil and bone chicken.  Cut in cubes. Mix soups, broth and seasonings.  Add tomatoes and mix.  Tear each tortillas into bit sized pieces.  In an oven safe dish layer ingrediens as follows: line bottom with 1/2 of tortilla pieces, then 1/2 of the chicken, 1/2 of the cheese, 1/2 of the soup mixture.  Repeat but with the cheese as the top layer.  Bake at 350 degrees for 35 minutes until bubbly.  Let set for 10 minutes before serving.  Serves 8.

That is the original recipe but I am going make some changes and I will put them in red.

4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can beef broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes

And follow the rest of the directions as they are above.

Buffalo Chicken Spaghetti

I am always on the lookout for new recipes because I really hate getting in an eating rut.  Tonight I was cruising around and found this recipe which I can not wait to try out.  We love buffalo chicken dip and this sounds awesome!!  I found this lovely over at Plain Chicken and if you would like to check out what other yummies there are you can go here. We won't be trying it this week because we had spaghetti (with lots of leftovers), pizza and Olive Garden in the past five days and the hubby has said no to any more italian food for a while!!  As soon as he is ready I can guarantee that we will try it.

Buffalo Chicken Spaghetti

• 16 oz spaghetti
• 3 cups cooked, chopped chicken (I use a rotisserie)
• 2 cups chicken broth
• 8 oz cream cheese (can use light)
• 1/3 - 1/2 cup Frank's hot sauce (more or less to taste)
• 1/2 cup cheddar cheese
• 1 cup Ranch dressing
• green onions
• cheddar cheese

Cook spaghetti according to package directions, drain.

In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.

Serve with green onions and more cheddar cheese if desired.

Cowboy Casserole

This is a great tasting recipe but is not figure friendly so it will only be on the menu occasionally!
Cowboy Casseroleadapted from a recipe at Taste of Home1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

I got this off of Pinterest  but it came from a blog called The Cutting Edge of Ordinary  who adapted it from Taste of Home.  It comes together pretty quickly, the Mr. and I both enjoyed it and I finished up the last of the leftovers for lunch today.  If you try it I hope you enjoy it as much as I did.

Pioneer Woman's Sour Cream Noodle Bake

Pioneer Woman had this one her blog last week and it sounded super yummy and super easy so I decided to give it a try.  Friends, it was so easy and tasted so good.  Mr. Giggles liked too (but he said it needed mushrooms.  He thinks everything needs mushrooms so maybe next time they will be added!).  Next time I may add a little more tomato sauce.  I served it with corn and garlic toast.

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles (I don't like egg noodles so I used bowties and it worked well).
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Jalapeno Chicken Enchiladas

Oh my goodness, this was some good stuff.  I am so thankful that Mrs. H shared the recipe with the rest of the blogging world.  I think the only changes I made were to use canned chicken and I added some onion.  Oh, and fajita seasoning.  I sauteed my chicken and onion with the seasonings and then mixed all the rest of the yummy goodness and warmed it all together.  It was so yummy and so easy to make.  Mr. Giggles really liked this dish so I will be making it again and again and again I am sure!!

Jalapeño Chicken Enchiladas

5 servings

1 can (15 ounces) red enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/2 jalapeño pepper, seeded and chopped
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups cooked chicken, shredded
2 cups shredded cheddar cheese, divided
10 flour tortillas

Spread 1/2 of the enchilada sauce in a 13 in. x 9 in. x 2 in. baking dish; set aside. Combine soup, sour cream, jalapeños, onion salt and pepper. Stir in chicken and 1 cup cheese. Spread about 1/4 to 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Top with remaining sauce; sprinkle with the remaining cheese. Cover and bake at 350° for 35-45 minutes or until edges are bubbly. Ole'!

Giggles Shrimp

Giggles Shrimp
1 package cooked shrimp (40-60 pieces) take off tails
1 5 oz package of Italian seasoned croutons
1 jar spaghetti sauce1 jar mushrooms
1 package of Italian mix cheese
Old Bay seasoning to taste
Garlic powder to taste

Put shrimp, mushrooms and seasoning in a pan and warm through, add spaghetti sauce. Once warm, add bag of croutons and ¾ bag of cheese and mix well. Put in casserole dish and top with remaining cheese. Cook at 350 degrees until warmed through and cheese is melted.

Jessica Simpsons Chicken and Dumplings

Jessica Simpson's Chicken and Dumplings
6 servings

3 tubes croissant rolls
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
salt and freshly ground black pepper to taste


Preheat oven to 400º. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Line a 9x13 inch baking dish with one layer of dumplings. Combine soups and chicken broth; pour over dumplings. Season with salt and pepper and bake until the dumplings are tender and cooked through and the top is brown and bubbly - about 30 minutes. (I laid foil across my pan about halfway though, because the dumplings were browning too quickly.)

Hurry-up Ham-N-Noodles

Hurry-up Ham-N-Noodles

Ingredients
*5 to 6 cups uncooked wide egg noodles (I used 6 cups and it was too much noodle and I think any kind of noodle would work good)
*1/4 cup butter, cubed
*1 cup heavy whipping cream
*1-1/2 cups julienned fully cooked ham (I used can chicken that I sauteed with mushrooms and seasoned with seasoning salt, black pepper, chili powder and garlic)
*1/2 cup grated Parmesan cheese
*1/4 cup thinly sliced green onions
*1/4 teaspoon salt (I never add salt to anything because I use seasoning salt)
*1/8 teaspoon pepper

DirectionsCook noodles according to package directions. Meanwhile, in a large skillet, melt butter over medium heat. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir for 2 minutes longer or until thickened.Add the ham, cheese, onions, salt and pepper; cook, uncovered, until heated through. Drain noodles; add to ham mixture. Toss to coat; heat through. Yield: 4 servings.

Swiss 'n Chicken Casserole

I make this casserole pretty often because Mr. Giggles really likes it. This time I invited my Dad over to eat and he liked it too. I like it too but it is not my most favorite food in the world. The leftovers are pretty tasty too. I hope you enjoy. This is a Kraft recipe.

What You Need
4 cups chopped cooked chicken (I use canned chicken sauteed with onions and mushrooms)
2 cups Croutons
1-1/2 cups KRAFT Shredded Swiss Cheese
2/3 cup MIRACLE WHIP Dressing
1/2 cup Milk
4 stalks Celery, sliced (I omit because neither Mr. Giggles or I can stand it!)
1/4 cup chopped onions

Make It
HEAT oven to 350°F.
COMBINE ingredients - I save some of the cheese and put it on top
SPOON into 2-qt. casserole.
BAKE 40 min. or until heated through.