Chicken Verde Enchiladas

Ingredients

• 4 bone-in chicken breast halves
• 4 cups chicken broth
• 1/2 white onion
• 2 cloves garlic
• 1 tablespoon and 1 teaspoon salt
• 2 pounds fresh tomatillos, husks removed
• 10 serrano peppers
• 1/2 white onion
• 2 cloves garlic
• 2 pinches salt
• 24 corn tortillas
• 1/2 cup vegetable oil
• 2 cups crumbled queso fresco
• 1 white onion, chopped
• 2 bunches fresh cilantro, chopped

Directions

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

BLT Appetizer Bites

Ingredients

• 16 to 20 cherry tomatoes
• 1 pound sliced bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh parsley

Directions

• Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
• In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

Make it a great one!!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Yield: 12 to 16 brownies  Prep Time: 15 minutes | Bake Time: 25 to 30 minutes
For the Brownies:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
3 ounces unsweetened chocolate
½ cup granulated sugar
½ cup light brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips

For the Frosting:

6 tablespoons unsalted butter, at room temperature
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1¼ cups powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
¼ cup heavy cream
3 tablespoons Ovaltine chocolate malt powder

1. Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.
4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting.
5. To Make the Frosting: Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick).
6. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar, and while the mixer is running, slowly add the milk and vanilla extract. Gradually increase the mixer speed to medium-high, beating until smooth, scraping the sides of the bowl as necessary.
7. In a 1-cup measuring cup, or in a small bowl, mix together the cream and the Ovaltine. Reduce the mixer speed to medium, and pour the cream mixture in a slow, steady stream and mix until thoroughly combined. You can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting.
8. Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container, or tightly wrapped, at room temperature for up to 5 days.

Happy Baking!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

No Bake Banana Split Cake Dessert

Yield: 12 to 16 servings

Prep Time: 30 minutes

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:

12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:

3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries

Directions:

1. Grease a 9×13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cherries Jubilee Cheese Cake Bars :)

Ingredients

3 eggs
1 pkg cherry chip cake mix
1/2 c butter, room temperature
16 oz. cream cheese
1 tub cherry frosting (already made)

Directions

1 HEAT OVEN TO 350*.. BEAT CAKE MIX AND BUTTER UTNIL CRUMBLY(RESERVE 1 CUP)
2 PRESS INTO 9X13" PAN. BEAT CREAM CHEESE,EGGS, AND FROSTING MIX TOGETHER.
3 POUR OVER CRUST..TOP WITH RESERVED CRUMBS. BAKE 45 MINUTES.. COOL..AND REFRIGERATE, AT LEAST 2 HOURS OR MORE
4 CUT IN 4x6 ROWS, THEY ARE SO RICH, YOU WON'T NEED TO CUT ANY LARGER...YUMMY...

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

Chicken Caesar Pasta Salad

Ingredients

bow tie pasta; cooked, rinsed with cool water, drained

caesar salad dressing

1 large breast of chicken – grilled & cute in chunks or strips

romaine lettuce leaves

tomato chunks

bacon bits

croutons

parmesan cheese, shredded

Directions

1 Cook the pasta until done (to your taste). Rinse with cool water and drain well. While that is cooking...

2 Grill chicken strips, unless you bought them precooked at the store. Leave in strips or cut into chunks.

3 Mix the drained pasta with some of the Caesar dressing. Add the chicken and more dressing, if needed. (If you're taking this to a covered dish dinner later, cover & refrigerate until almost ready to leave.)

4 Right before serving, add the romaine lettuce, tomatoes, bacon bits, croutons, and shredded parmesan cheese. Toss well, adding more dressing as needed. (Or leave the bottle beside the salad bowl.) Serve immediately.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cliantro Lime Pesto Burritos (Guest post: Gluesticks)

Cilantro Lime Pesto Burritos

When I think of pesto, I think of basil, cheese, and olive oil. I had never thought of using different herbs until I saw this recipe for Cilantro Lime Pesto. I had to try it! It was absolutely amazing and is on our regular recipe rotation now. Here is how I adapted it and used it in our chicken burritos.

Cilantro Lime Pesto Burritos

Gluesticks

1 T. olive oil

3 large boneless, skinless chicken breasts, diced

salt and pepper

1 teaspoon garlic powder

cilantro lime pesto *(scroll down for recipe)

flour or corn tortillas

steamed rice

shredded cheese

shredded lettuce

diced tomatoes

diced avocado

Season chicken with salt, pepper and garlic powder. In a skillet, heat oil and chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and toppings.

**Serve with Blender Salsa. (Scroll down for recipe)

*Cilantro Lime Pesto

adapted

1 cup fresh cilantro leaves

2 1/2 tablespoons extra virgin olive oil

2 tablespoons chopped walnuts

3 tablespoons chopped, fresh garlic

1 1/2 teaspoon lime juice

1/2 cup shredded parmesan cheese

1 1/2 teaspoon kosher salt

1/4 cup water

Blend all ingredients  in a food processor or blender.

**Blender Salsa

Ingredients:

2- 10 oz can diced tomatoes and green chiles

1/2 small onion, roughly chopped

1 clove garlic, chopped

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 c. cilantro leaves

2 T lime juice

Directions:

Put all the ingredients in the blender and pulse to combine. Adjust seasonings to taste. That's it!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!