Wednesday, March 26, 2014

Chicken Enchilada Casserole

Spring break seems so long ago but...  David planned the entire trip including reserving our skis.  As we were getting fitted, the truth comes out that he has registered me as Level I, beginner (and the kids at Level II, intermediate).  Then, when they were deciding what length, David votes for shorter (aka, slower).  Where is the love?  Where is the support?  He is the one who taught me how to ski 20+ years ago.

More reading during spring break and this recipe from Southern Living, January 2014, earned a spot on the test list.  This makes a very large casserole – our family only finished half the pan.  Next time I will cut the recipe below in half. 

Chicken Enchilada Casserole

  1. 1 ½ c diced sweet onion
  2. 2 large poblano peppers, seeded and diced
  3. 3 garlic cloves, minced
  4. 2 (10 3/4 oz) cans cream of chicken soup
  5. 1 container (8 oz) sour cream
  6. 2 (4 ½ oz) cans chopped or diced green chiles 
  7. 1 c chicken broth
  8. 1 1 oz envelope taco seasoning mix
  9. 18 6-inch corn tortillas, quartered
  10. 6 c shredded, cooked chicken
  11. 2 c (8 oz) shredded extra-sharp Cheddar cheese
  12. 2 c (8 oz) shredded pepper jack cheese

Preheat oven to 350.

Saute the onion and poblanos in hot oil in a large skillet over medium-high heat for 5 minutes or until tender.  Add garlic and sauté 1 more minute.  Stir in the cream of chicken soup, then the sour cream, green chiles, chicken broth and taco seasoning mix.  Remove from heat.

Spread 1 cup of soup mixture in a lightly greased 13 x 9-inch baking dish.  Arrange 24 tortilla quarters, slightly overlapping, over soup mixture.  Top with 3 cups of chicken, ¾ c of cheddar cheese and ¾ c of pepper jack cheese, and then another 1 ½ c of soup mixture.

Repeat layers once: 24 tortilla quarters, 3 cups of chicken, ¾ c of cheddar cheese and ¾ c of pepper jack cheese, and then another 1 ½ c of soup mixture.  After the second layer, top with the final 24 tortilla quarters, soup mixture and cheeses.

Bake at 350 for 45-50 minutes or until bubbly and golden.  Remove from oven and let stand 15 minutes before serving.

Thursday, March 20, 2014

Chicken and Gnocchi

I need a vacation after the vacation.  The kids have surpassed me as a skier, about 2 years ago but it still affects my psyche.  They typically wait on me at the end of each run.  I consider myself as the clean up crew – I intend to ski behind so I can help anybody who has fallen.  At least it makes me feel better – really I’m just slow and cautious.

On vacation, I had time to read through lots of magazines that have stacked up at home.  This recipe came from February’s Southern Living.  It tastes similar to a chicken pot pie.  Something different for a weeknight.  You could make your own gnocchi but why….


  1. 1/8 t dried thyme 
    Chicken and Gnocchi
  2. 1/8 t dried sage
  3. 4 T butter
  4. 2 carrots (about 1 c), chopped
  5. 1 celery rib (about ½ c), finely chopped
  6. 2 garlic cloves (1 t), minced
  7. ½ c dry white wine
  8. ¼ c all-purpose flour
  9. 4 c chicken broth
  10. 4 c shredded cooked chicken
  11. 2, 12 oz packages of store bought gnocchi 

For chicken, you can either shred rotisserie chicken.  Or poach it yourself (use skin-on, bone-in optional, chicken) by boiling water with salt and olive oil and cook until the chicken reaches 170 degrees.  Or bake it in the oven at 400 degrees with olive oil and salt.

Melt butter in a Dutch oven over medium heat.  Add carrots, celery, thyme and sage and cook for 5 minutes or until carrots are tender.  Add garlic, cook 1 minute.  Stir in wine, cook 2 minutes or until reduced by half.  Sprinkle with flour, cook, stirring constantly, 1 minute.  Gradually whisk in broth.

Bring to a boil over medium-high heat.  Reduce heat to medium-low, simmer partially covered, 20 minutes or until slightly thickened.

While sauce is cooking, boil water for the gnocci.  Cook according to directions (about 2-3 minutes).  Remove with a slotted spoon and add gnocci to the sauce.  Add in the cooked chicken as well.  Cook for 5 minutes more or until hot.

Friday, March 14, 2014

Happy Pi Day!!!

Today's trivia question: what holiday is today?  Correct answer: Pi Day.  It's 3/14 and the number π is a mathematical constant that is the ratio of a circle's circumference to its diameter and is approximately equal to 3.14159. Won't next year be fun when it is 3.14.15!
Chapman's Chocolate Pie

Go ahead - eat a slice of pie in honor of Pi day!!

Butterfinger Ice Cream Pie

Tuesday, March 4, 2014

Sprinkle Cookies

I love Fat Tuesday!  I use it as an excuse to find the most butter laden, heavy cream-oozing dish out there.  Recently, a family friend commented to David “Anne doesn’t post very healthy recipes.”  I beg to differ (sort of)!  I give vegetables and salads their proper allotment of blog coverage, but I admit that I do not shy away from dishes which should probably only be consumed once a year – on Fat Tuesday!  (for fun, let's review: French Toast Casserole, Hash Brown Quiche,  The Luther – Bacon Cheeseburger on a Donut.  Wipe the drool off your chin.)

These sprinkle cookies are super easy and make any day a party day.  What kid doesn’t love a cookie with tons of sprinkles?  Thank you for sharing, Julie K.!

Laissez les bons temps rouler! Let the good times (and your sugar cookies) roll (in a bowl full of sprinkles)!

Sprinkle Cookies
  1. Sugar cookie dough (like Pillsbury sugar cookies)
  2. Container of sprinkles (like Betty Crocker Decorating Decors, Nonpareil)

Preheat oven to 350.

Unwrap a roll of sugar cookie dough.  Form dough into balls 1 1/2" diameter (to do this, I sliced the dough into 10 disks, then cut each disk in half.  I rolled each half into a ball).

Pour entire container of sprinkles into a shallow bowl.  Press each cookie ball into the  sprinkles so that ball flattens to a fat pancake and sprinkles totally cover the top. 

Place on a cookie sheet.  Bake for only 7-8 minutes.  Do not bake until edges are brown or cookies will be too crunchy.