Monday, November 30, 2009

Annie's Benchiladas

I promise, we are not withering away to nothing over here at Casa de Happy Meals. We are all keeping our pounds right where they are, and then some :) I've got a handful of posts to get caught up on, I've just been busy over at My Happy House. Promise, I'll make more of an effort to stay on top of the food business.

So...onto the good stuff. Meet benchiladas.
I had some chicken thawing, and wanted to do something new. We were getting tired of the regular rotation players. I remembered Lindsay raving about some enchiladas she had made, and that made my decision easy. They come from the wonderful Annie, at Annie's Eats. These are new candidates to the starting line up. Thanks Annie...and Lindsay!


* 4-6 boneless, skinless chicken breasts
* 8 oz. reduced fat sour cream (we used fat free)
* 8 oz. ranch dressing (we used light)
* Flour tortillas (10-15)
* Jar of salsa (we used red enchilada sauce instead)
* Shredded mexican cheese - as much as you want!


1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
2. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
3. Preheat the oven to 375 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Monday, November 9, 2009

Cranberry Orange Scones

I had some leftover cranberries from the Cranberry Orange Bundt Cake...well and some oranges. So when I saw this recipe on The Way the Cookie Crumbles, it was screaming my name. I really love to eat scones, so I thought I'd try my hand at making them. Yummy! This is the perfect sweet bread for breakfast. I'll totally make them again...I'll have to try some variation though!

Makes 8 scones

1½ tablespoons freshly grated orange zest
2½ cups (12 ounces) all-purpose flour
½ cup (3.5 ounces) sugar plus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
1½ cups fresh cranberries, chopped coarse (I usually do this in the food processor)
1 large egg
1 large egg yolk
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. In a small bowl, toss together fresh cranberries and 3 tablespoons sugar. In another small bowl, lightly beat the egg and yolk, then stir in cream.

3. In a food processor, pulse the flour, ½ cup sugar, baking powder, salt, and zest until combined. Add the butter and process until the mixture resembles coarse meal. Transfer to a large bowl. (You can also just smoosh the butter into the dry ingredients with your fingers instead of using a food processor.) Stir the cranberries into the flour mixture. Then gently fold the egg mixture into the flour until just combined.

4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). With a 2-inch round cutter or the rim of a glass dipped in flour, cut out as many rounds as possible, rerolling the scraps as necessary. (Or cut the circle into wedges, which is my standard method.) Arrange the scones about 1 inch apart on the prepared baking sheet and bake 15 to 20 minutes, or until pale golden. Cool about 10 minutes, then serve.

*I did however find the dough to be a bit moist, so I just added some flour as I went.

Monday, November 2, 2009

Macintosh Apple Cake

I had some apples that were quickly going downhill, so I wanted to use them up. Amy over here had an intriguing apple cake recipe. Intriguing because she said it was delicious but it looked ridiculously simple! Well, she wasn't lying. It is reeeeeeally good! I think we each had 2-3 pieces. It was hard to put it away. I'll definitely make it again.

1 1/2 cup vegetable oil
2 cups sugar
3 eggs beaten
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
3 cups apples, peeled sliced -I used Macintosh & an apple peeler corer- which is a huge lifesaver! Once it went through that, I did was cut them into 6 sections for approximately 1 inch pieces
1 cup chopped walnuts

Preheat oven to 300.

Combine oil and sugar, blend in eggs. Combine flour, baking soda, salt and cinnamon. Add to oil and sugar mixture. Add vanilla extract, apples and walnuts. Place in greased 9x13 inch pan and bake for 1 hour, 20 minutes in a 300 degree oven.
Blog Widget by LinkWithin