Enchisagna

Jeff loves enchiladas and lasagna. How about mixing the two and making this delicious meal?

2 TBS olive oil
1 pound chicken breast cut into bite sized chunks
5 cups cheese (Mexican blend or whatever you have on hand)
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cup sour cream
1 small can chopped green chilies
Small corn tortillas ( I used about 12)
Salt
Pepper

Preheat your oven to 425 degrees.

Brown your chicken in the olive oil, over the stove top. In a medium bowl combine soups, sour cream and green chilies.

Now onto the lasagna potion of our meal. Spoon some of the soup mixture in the bottom of a baking dish. I used a 9x 13 glass dish. Layer a few tortillas on top. Spoon more mixture, chicken and then some cheese. Repeat these layers, finishing with soup mixture and more cheese.

Bake in oven for 20 minutes or until cheese on top is melted.

One Pot Mac and Cheese

I have been trying to find the perfect Mac and Cheese recipe. I love that stuff. I finally found a few that are in competition for top dog.

I tried this one last week. It's all in one pot. My kind of dish.

2 cups large elbow macaroni (uncooked)
2 cups milk. I used low fat
1 TBS butter (but you can omit, it won't harm the flavor)
1/2 tsp mustard powder (did you know mustard powder enhances the flavor of cheese?)
1 tsp salt
1 cup grated cheese. (I only had Colby Jack, but I think next time I want to mix Colby Jack and Sharp Cheddar- use what you like)

Okay- Quickly rinse the noodles in a colander.

In a medium sauce pan combine noodles, milk, salt and mustard powder and butter. Cook on medium heat SLOWLY. We don't want the milk to curdle. Bring it to a simmer.

When mixture comes to a simmer, reduce heat to low. Low helps the macaroni to cook and doesn't evaporate the milk too quickly.

Keep stirring!! Let noodles slowly cook. This should take about 15-20 minutes. Mine took 15. When the milk has evaporated, stir in your cheese until melted.

This was so yummy!

Peach Cobbler

Saturday we took our annual drive up to Brigham for some peaches. So, that meant that last night, we made peach cobbler. I am a southern girl and like my cobbler southern style. Jeff is a mountain man and likes his cobbler dutch oven style. I had to find a way to meld our tastes together. Paula Dean saved the day, ya'll.

I found this recipe: Paula Dean's Peach Cobbler and had to try it.

I meant to take pictures. I wanted a picture of Jeff peeling and slicing the peaches, I wanted a picture of the peaches boiling in a pot. I wanted a picture of the assembled cobbler ready for its date with the oven. I wanted a picture of the peachy syrupy goo bursting from the crust like Old Faithful. But, I didn't. We were having too much fun and dreaming of the final product.

It was so easy, though! In all it took about an hour from start to finish.

What you need:

1/2 cup butter
4 cups fresh peaches, peeled and sliced
2 cups sugar
1/2 cup water
1 1/2 cup flour
1tsp baking powder
1/2 tsp salt
1 1/2 cups milk

Preheat your oven to 350 degrees. Put a baking dish with the butter in the oven to melt. Use real butter for an amazing flavor.

Put your peaches, 1 cup sugar and the water in a medium size pot and bring to a boil. Let boil for 10 minutes. While that is boiling, mix together flour, baking powder, salt and 1 cup sugar. Slowly stir in milk. When peaches are done boiling, take baking dish out of the oven. Pour flour mixture over the top. Spoon in peach mixture. Pour the remaining syrup over the whole thing. Bake for 45 minutes or until top is golden brown and sides of the cobbler are pulling away from the edge of the baking dish.

I know you want to dig in. We did. There were pockets of peach syrup bubbling and oozing. But, it is best to let it cool so you don't burn your tongue and then miss out on the experience.

We waited about ten minutes and then dove in. Again, no time for pictures.