Monday, April 27, 2009

Chicken and Spinach Enchiladas

1 (10 oz.) package of chopped spinach, thawed
2 (10 oz.) cans of enchilada sauce
1 (16 oz.) jar of medium salsa, divided
1 (8 oz.) package of cream cheese
2 1/2 cups of shredded roasted chicken**
8 (8-9 inch) flour tortillas
1 (8 oz.) package of Mexican Four Cheese Blend

Combine both cans of enchilada sauce with 1/4 cup of salsa.

Place cream cheese in microwave-safe bowl and microwave on HIGH for approximately 1 minute until the cheese is soft.

Add thawed and drained spinach to softened cream cheese.

(Note: I drain spinach, squeeze out excess water and then press between paper towels to drain thoroughly.)

Add shredded chicken and remaining salsa and stir until well blended.

** I used the white meat only of a rotisserie chicken from my local grocery store deli.

Place about 1/3 cup of chicken spinach mixture across the center of each flour tortilla.

Roll up the tortillas.

Place rolled tortillas, seam side down, in a lightly greased 13" x 9" x 2" baking dish.

Pour enchilada sauce mixture over the top of rolled tortillas.

Sprinkle shredded cheese over top of tortillas.

Bake at 350 degrees for approximately 30 minutes until cheese is melted and mixture is bubbly. Remove from oven and let stand for 5 minutes.

Serve with desired toppings - shredded lettuce, sour cream, guacomole, ripe olives, etc.

* If you want the dish to be spicier, you may substitute hot salsa for the medium. (-;

Friday, April 24, 2009

Salmon Croquettes

1 (14 3/4 oz.) can Pink Salmon
1 egg
1/2 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon salt
1/4 teaspon black pepper

Drain all liquid from salmon. When you remove the salmon from the can, the bones will be pretty much all in one area as in the picture above. Remove all of the little round bones as well as any smaller bones. 

Also "peel" off all of the dark skin that is on the meat and crumble the remaining pink salmon in a medium mixing bowl.

Add chopped onion and egg.

Add bread crumbs and mix until well combined.

Place desired amount into palm of hand, squeeze and form into a patty.  

After second side is cooked to desired doneness, remove from skillet and drain on paper towels.  Cook remaining patties.

Serve with ketchup or tartar sauce, if desired.

** Shown here with Mashed Cauliflower.

Sunday, April 19, 2009

"Down Home" Baked Ham

OK, girls (and guys)! It doesn't get much easier than this!  This is the way that my Mother always baked hams when I was growing up and I have continued the tradition in my family. You only need 1 ingredient, the ham - so you can't really go wrong with this one!

1 shank or butt portion ham 
1 brown paper sack

Remove all plastic wrapping material from ham and rinse off the ham. Pat dry with paper towels and place inside brown paper grocery sack.

Fold up the end of bag tightly and place in the bottom of a baking dish or roasting pan.

Bake at 325 degrees according to recommendations below.

Ham (cook before eating)
Shank or Butt portion  35-40 mins per pound 
Meat thermometer reading 160 degrees

Ham (Fully Cooked)
Shank or Butt portion 18-24 mins per pound 
Meat thermometer reading 140 degrees

Remove from oven.

Tear paper sack away from ham and discard.  (There is nothing like the smell of a fresh baked ham.)

Slice and ENJOY!!

P.S.     There's just one requirement if you make this ham, you HAVE to serve these with them!

Saturday, April 4, 2009

Bavarian Style Cube Steak (Crockpot)

1 - 1/4 lbs. cubed steak
1 Tablespoon cooking oil
2 1/2 cups water
2 Tablespoons brown sugar
1/3 cup chopped onion
2 envelopes mushroom gravy mix
2 Tablespoons vinegar

Quickly brown steaks in hot oil.

Flips steaks over and brown the other side.

Remove steak from skillet and place in bottom of crockpot.

Chop onion.

Combine gravy mix and brown sugar in medium mixing bowl.

Add water and vinegar to gravy mixture.

Add chopped onion and stir until well combined.

Pour mixture over steak in crockpot.

Cook on LOW setting for approximately 7-8 hrs. 

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired.

Note: This recipe can also be prepared in a skillet. Quickly brown steaks on both sides. Add onion and cook until onion is almost tender. Combine water, gravy mix, brown sugar and vinegar; pour over steaks in skillet.

Cover and simmer for 20 - 30 minutes or until desired doneness.

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired.