Monday, January 13, 2014

Aunt Sissy's Chicken Enchilada Casserole

Aunt Sissy's Chicken Enchilada Casserole
Servings: 6 to 8

1 lb. cooked chicken breast, cut into bite-sized chunks (Costco's rotisserie chicken breast works great here)
1 (9 oz) bag Baked! Tostitos corn chips, crushed
2 (10.75 oz) cans cream of chicken soup (we use 98% fat-free)
2 (14 oz) cans Old El Paso Enchilada sauce (we use medium heat)
2 cups shredded cheese (we use Kraft 2% Mexican blend)
1 small white onion
2 (4 oz) cans chopped green chilies
1 (4 oz) can chopped black olives

Preheat oven to 325 degrees.

Spread half of the corn chips in the bottom of a 9x13 pan. Top with chicken, then top chicken with 1 c. of the cheese.

Mix soup and enchilada sauce together, and pour over cheese. Next add the onions, followed by the chilies, then the olives, then the rest of the corn chips. Finish with the final cup of cheese.

Bake for 30 - 35 minutes, or until bubbling and starting to brown.

Remove from oven and let sit about 5 minutes before slicing and serving.

NOTES: An old family recipe that's too good to forget. Perfect for cold nights, or when you want leftovers later in the week. I LOVE this recipe.

Tuesday, January 7, 2014

Asian-Style Dumpling Soup

Asian-Style Dumpling Soup
Servings: 4

4 slices bacon, cut into 1/2-inch pieces (we use Burger's Smokehouse Applewood Smoked bacon)
1 bunch scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/2 teaspoon red pepper flakes
6 ounces mushrooms, stemmed and sliced thin
6 cups chicken broth or stock
1 lb. frozen Asian-style dumplings or potstickers (we use chicken and cilantro dumplings from Costco)
2 tablespoons fish sauce
2 tablespoons lime juice

Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

NOTES: One of the best soups we've ever had, in our out of our kitchen. The fish sauce smell can get a little strong, but it's totally worth it for the flavor of the soup. Reheats well for leftovers, too.