Thursday, 20 September 2012

More recipes...

It's a beautiful fall morning here on the coast of Maine, and I am feeling like lighting my pumpkin spice candle,putting on some music and baking/cooking the day away! Even though that won't actually be what happens today because I have to run some errands, tend my vegetable garden, freeze apples...(the list could go on), I thought I would at least THINK about food,baking, cooking, etc. by sharing a couple of recipes that we have been enjoying lately.

Philadelphia Chicken Enchiladas
2 cups chopped cooked chicken or 2 cups cooked turkey
1 cup chopped green bell pepper
1 (8 ounce) package cream cheese, cubed
8 ounces salsa, divided
8 (6 inch) flour tortillas
3/4 lb Velveeta cheese, cut up
1/4 cup milk
Stir chicken, bell pepper, cream cheese, and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in a lightly greased 12x8 inch baking dish. Stir Velveeta cheese and 1/4 cup milk in saucepan on low heat until cheese is melted. Pour sauce over tortillas; cover with foil which has been lightly sprayed on the underside with non-stick spray. Bake at 350F for 20 minutes or until thoroughly heated. Pour remaining salsa over the top. Can be served with sour cream, extra salsa, and tortilla chips.
* I use whatever kind of cheese I have on hand, and it tastes just as don't have to use Velveeta cheese. I also make my own tortillas. This is a good recipe to use up leftover chicken! :-)

Cordon Bleu Pork Chops
4 bone-in pork loin chops ( 1 inch thick) * I used boneless
1/2 cup ketchup
1/2 cup water
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dried minced onion
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon ground mustard
4 thin slices fully cooked ham
4 thin slices part-skim mozzarella cheese
Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Place a cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145 degrees, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks. Yield: 4 servings
* I did not refrigerate overnight. Who on earth gets up in the middle of the night to "occasionally turn" their pork chops?? =P Instead, I put them in the marinade first thing in the morning and marinaded them all day.


1 comment:

Carol Baker said...

Sounds yummy.Love Ma