Everyday Decadence, Decadent lunch or Life's little delicacies - Vote

Okay ladies, this is a receive my mother taught me. I asked her where she got it from and she informed me that a friend of hers told her about it. She said she wasn't really sure where her friend got it from.

White Girls enchiladas casserole

Ingredients:

1 1/2 to 2 lbs. Ground beef
1 lb grated Mexican Flavored cheese
1 can of cream of chicken
1 can of Mexican flavored Rotel tomatoes
12 to 16 corn tortillas
Pam
Casserole Dish

1. Preheat oven to 350
2. Ground your beef and drain, set aside
3. Combine cream of chicken and rotel tomatoes in pan, bring to a light boil
4. Combine the meat with the cream of chicken and rotel tomatoes
5.Tear tortillas into dime size and stir little by little into pan
6. Add about a handful or so of cheese to your pan
7. Bring to light boil, stirring occassionaly and then set aside
8. Spray casserole pan with Pam
9. Put your ingredients from you pan into your casserole dish
10. With the remaining cheese, sprinkle it all over the top of your casserole
11. Place casserole into oven for about 15 to 20 min, or until cheese is melted and bubbly
12. Let sit for about 5 min. then serve


Hope all of you enjoy this mexican casserole. It is extremely easy and feeds quit a lot. Let me know your thoughts!

Even if you think you hate maple syrup you should try this stuff it is like liquid sugar. It ain't your normal grocery store supply

Real Maple Syrup

Amazon.com: Family Unit - One Year's Food for Four People: Gourmet Food

I haven't eaten dinner if I am good I will have apple chips

If I am bad I will have chips and salsa and steak and mushroom fajitas

Mexican food was delivered from On the border by my darling daiughter for mothers day. Okay I paid and I asked but she delivered and life was grand. Good Salsa - generally good food - Wish they some good seafood enchiladas they could really use some on the menu. And the new everything queso has tooo many beans needs more queso.

To find an On The Border Near You
On The Border Mexican Food Restaurant Grill Margaritas

Rasta Pasta
Yield: Serves 4
Ingredients:
1 pint heavy cream
1/2 cup sun-dried tomatoes, julienne
1 chicken bouillon cube (such as Knorr Swiss)
1/2 cup basil, chiffonade
1/2 cup scallions, chopped
2 cups Shiitake mushrooms, julienne
1 lb boneless breast of chicken, cut in strips
8 oz. penne pasta, cooked al dente
1 tablespoon salted butter
1/4 cup jerk paste (such as Busha Browne)
1/4 cup teriyaki

Method:
1.Mix the teriyaki and jerk paste together and marinate the chicken strips for one hour.
2. Cook the pasta as directed for al dente. Set aside and keep warm.
3. Heat a large skillet and add the butter. Then add the marinated chicken. Saut? for about 4-5 minutes.
4. Add the sun-dried tomatoes and shiitake mushrooms. Crumble the bouillon cube into the cream and add this mixture to the skillet. Cook over medium heat, reducing until sauce is thickened.
5. Combine the chicken mixture and the cooked pasta. Add in the scallion and basil to finish. Divide into four bowls.

They dont sell the jerk paste here in corpus christi so we just use the seasoning works just the same. Also dont throw out the Marinate cook it with the chicken if you like it extra spicy.

This was seen on the Saturday Ealry Show

http://www.cbsnews.com/stories/2006/02/17/earlyshow/saturday/chef/main1329148_page2.shtml

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Dona's Amazing Egg Salad

YOu can replace the eggs in this recipe with 8 boneless, skinless chicken strips or tenders sayteed in butter and make most excellent chicken salad also,

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Wisdom of the Ages - Women, Young and Old: Tata's Chinese Noodle Soup

A savory blend of two soups both easy to make and cooking on my stovetop right now.
Will make approx 6 reasonable servings, maybe more

Ingredients

1/4 - 1/2 cup Butter or oil

2 Large Portabello Mushrooms thinly sliced or 2 -3 cups slides any other type of mushrooms

3 Large onions Thickly sliced into rings -recommend yellow onions but since hubby did my shopping I used 1 red, 1 yellow and 1 white -

1 Box Pacific Organic Beef Broth

McCormicks California Style Lemon pepper

2 carrots thinly sliced

1 stock celerly thinly sliced

Paprika - 1/4 - 1/2 cup

1/4 Dry Red Wine

Squirt of yellow mustard or 1 teaspoon dry mustard

1/2 Teaspoon Rubbed Sage

teaspoon dill seed or handful of dresh dill sprigs - cut up

French Bread

Sour Cream

Swiss Cheese

1 head of garlic broken up into cloves and either pressed or skinned and tossed in


How to do it

In large deep skillet cook carrots,onions, celery and garlic in butter takes at least a 1/4 cup but if you don't mind the fat throw that whole stick in

Cook until onions are soft and starting to carmelize brown with the butter. Garlic should be mushy.

Pour in container on Beef Broth


Add 1/4 - 1/2 cup paprika - Depending on how much you like it - I used about 1/4 cup this time

3 tablespoons Lemon pepper

Add all the rest of the spice to measurements or taste

I don't cook with salt so you are on your own in that catagory

Toss in mushrooms

Stir and cover cook over low to medium heat for an hour or so. It will still be kinda chunky. If you like smoother soup you can cook over low heat for longer time until it reaches the consistancy and taste you desire. Warning if you cook it long enough onions and other veggies will dissolve leaving just a wonderful broth.

Once cooked ladle into crock bowls

Turn oven on to broil

Place thick slice or chunck of rench bread on top of soup cover with 2 slices of swiss cheese. Broil until the cheese is melted

Top with 1 -2 Scoops Sour Cream

Chow Baby Chow