Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Monday, May 8, 2017

Chicken Enchiladas with Sour Cream Sauce


Just in time for Cinco de Mayo this deliciously simple Enchiladas casserole. You add more heat to dish by adding more hot sauce and 2 not one jalapeno pepper. Have fun adding your own spin to the meal.

1 pound boneless chicken breast or use Purdue short cuts
2 tablespoon olive oi
1 bunch scallions
2 cloves garlic
1 fresh jalapeño chile pepper, chopped
1 cup tomatoes, chopped
1/4 cup snipped fresh cilantro
2 teaspoons Franks Hot sauce
1/2 cup cream
1/2 cup sour cream
10 soft flour tortilla 
1 cup shredded Mexican cheese blend
Jalapeño wheels

Pre-heat oven to 350 F. Place chicken breast in baking dish. Sprinkle with salt and pepper.  Bake for 30 minutes. Shred chicken and place in bowl, set aside. Heat oil in skillet, add scallions, garlic, jalapeno pepper and tomatoes. Saute, stirring for 5 minutes then add cilantro and hot sauce continuing to cook for another 2 minutes. Set aside. Put tortilla between two paper towels and microwave for one minute. Fill each tortilla with 1/4 cup chicken mixture and roll up tortilla. Place tortillas, seam sides down, in baking dish.  Combine cream, sour cream and spoon sauce over tortillas. Top with cheese and Jalapeno wheels. Bake for 25- 30 minutes or until bubbly and starting to brown.  Serve with sour cream, salsa and guacamole.


Wednesday, May 3, 2017

Vegetable Soup with Israeli Couscous



I love this flavorful vegetable soup that is filling yet very healthy. Make and freeze in individual serving sizes for a deliciously easy soup. I added a Parmesan cheese rind for added flavor that is your option. If you want a strictly vegan soup omit the cheese. Serve with freshly baked bread along with a big salad for a fabulous easy quick dinner.   

Vegetable Soup with Israeli Couscous


2 tablespoon olive oil
4 cloves minced garlic
1 chopped shallot
1/4 teaspoon crushed red pepper
1 tablespoon Penzeys Mural of Flavor
64 oz.( 8 cups) vegetable broth
1cup dry red wine
1 can (14.5 oz) Hunt’s Petite Diced Tomatoes without salt.
12 oz French green beans cut into 2 inch pieces
6 celery stalks thinly sliced
1 package (16 oz)  baby carrots sliced
1 can (15.5 oz) small white beans, drained and rinsed
1 4 inch piece Parmesan cheese rind (optional)
1 cup Israeli Couscous


In a large stock pot heat oil then add garlic and shallots cooking just until translucent. Don’t over cook the garlic it will become bitter. Add red pepper and Mural of Favor to garlic/onion mixture just heated. Pour vegetable broth, wine and tomatoes into pot heating to a boil. Add bean, celery, carrots and white bean. Once the soup begins to boil add couscous lower heat simmering for 60 minutes. If cheese rind isn't dissolve remove. Serve with freshly grated Parmesan cheese.

Enjoy!

Tuesday, May 2, 2017

Asparagus and Egg Sandwich

When I was young I spent many hours at my grandparents home - memories that I cherished. My grandparents, Theresa and Vincent came to American in the great immigration waves at the beginning of the 1900's from Italy. Along with their desires for a better life here they brought their love of food and preparing food. My passion for cooking began with these two wonderful people sitting in their kitchen as they prepared feast after feast for our family. Their cooking was so simple with fresh ingredients lovingly prepared sharing with me the family traditions. As a young girl it appeared to me that my grandmother was always cooking - even before church on Sunday she would start her meal just having to add the finishing touches when we all descended on their home for Sunday dinner. I loved all her cooking although my favorite was her impromptu meals she make just for me when I would top by her home. One of my favorites was her Asparagus and Egg Sandwich, so good I couldn't stop eating.





Asparagus and Eggs Sandwich

2 tablespoon olive oil
one bunch of asparagus cut into 1 inch slices.
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 eggs, beaten
1/4 cup Parmesan cheese
4 slices Italian bread
olive oil for brushing

Heat olive oil in saute pan adding asparagus, salt and pepper cooking until tender about 10 minutes. Don't brown. In a small bowl combine eggs and Parmesan cheese. Scramble egg mixture with asparagus cooking until eggs are set and not watery. Brush bread with oil. Toast just to golden.
Serve as a sandwich. Makes two sandwiches.