Even Easier Chicken and Black Bean Enchiladas

Last night was not my best, culinarily speaking.  I was experimenting with new recipes, and I planned on making mini-dishes of 2 different kinds of enchiladas--white sauce and red sauce, and a jello.  I had the jello ready to go in the fridge, went to slide it in...and the whole stupid thing tipped over and splashed everywhere!  Let me tell you, cleaning reddish orange goo off of carpet, wood floor, the fridge, the walls, the cabinets, etc. was not fun.  I had to take apart all the drawers in my fridge and freezer, pull the fridge out, steam clean the carpet, etc.  Not my best moment for sure.

So my plans for 2 gourmet types of enchiladas went right out the window.  I had about 20 minutes before my hungry husband would walk through the door, and not many ready-to-serve ingredients aside from a leftover rotisserie chicken breast, so I threw together these instead (based on my original recipe for Chicken and Black Bean Enchiladas):

1 chicken breast from a Costco rotisserie chicken, skin removed and diced
1/2 can black beans, drained and rinsed (save the other half for nachos or something)
1/4 cup diced onions
diced green pepper
1 tsp. olive oil
1 can red enchilada sauce (I like Rosarita brand)
4-6 flour tortillas
1 cup shredded cheese, divided

Preheat oven to 450.  In a non-stick skillet over medium high heat, heat oil  Season onion and pepper with salt and pepper, then saute until tender.  Add chicken, black beans, and a few tablespoons of enchilada sauce until heated through and mixture is cohesive but not too wet.  On the bottom of  an 8 by 8 pan, spread a couple of spoonfuls of enchilada sauce.  Roll chicken/black bean mixture in flour tortillas with about a tablespoon of cheese (makes anywhere from 4-6, depending on how full you fill them).  Place seam side down in prepared pan.  Top with remaining enchilada sauce, then sprinkle with remaining cheese.  Bake at 450 for 3-5 minutes until browned and bubbly.  Then congratulate yourself for throwing together a decent meal in no time at all!

Recipe Requests

I need help! My husband's family has started a new tradition where we get together on Fast Sunday each month to have a family party and celebrate all the birthdays in that month.  I'm in charge of March, and I want to do a fun St. Patrick's Day theme.  At first I thought we could do traditional Irish food, but I'm thinking with tons of picky kids that might not go over so well.  So instead I'm just going to do my best to make everything green.

Here are the ideas I have so far:
Chicken kabobs skewered with green pepper and onion
Pesto sauce and/or chimichurri sauce (both really green) for either a marinade or to serve alongside kabobs
Green salad
Broccoli pasta salad made with spinach tortellini instead of plain pasta
Rolls made with dough dyed green with food coloring
Lime jello
Grasshopper pie

I'm thinking it might be fun to make some sort of punch or slush with lime sherbet so it would be green.  Any ideas or recipes for that, or any other suggestions?

Sweet and Spicy Meatballs

This isn't much of a recipe, but the flavor is so yummy and unique.  I brought them to a Super Bowl party along with this pasta salad and this caramel apple dip, and they were a huge hit.  We had the leftovers in toasted rolls with melted provolone, spinach, onions, and peppers, and they were fabulous too. 

1 jar grape jelly
1 jar salsa (I used Pace Picante-medium)
1/2 bag frozen meatballs (I used the Italian-style ones from Costco)

Mix equal parts grape jelly and salsa, then pour over meatballs in the crockpot.  Cook 4-6 hours, or until jelly has melted into sauce and meatballs are heated through.

Soft Sugar Cookies

 *Please excuse bad pictures and sloppy frosting job--I was in a hurry!*

There are many wonderful sugar cookie recipes out there--this one's my favorite. The technique is a little different from most recipes, and I think it really makes a difference. I like my sugar cookies soft and thick, but not cake-like, and since these aren't overly sweet, they are the perfect vehicle for vanilla buttercream. I love them so much that self-control becomes a bit of a problem, so I usually only make them twice a year--Valentine's Day and Halloween.


5 cups flour
2 cups shortening
1 1/2 cups sugar
1 cup sour cream
2 tsp. vanilla
1 heaping tsp. baking soda
1 tsp. salt
2 eggs, beaten

Sift together flour, sugar, and salt, then pour into mixing bowl.  Cut in 2 cups shortening (I use 2 butter knives and just slice back and forth until the shortening is in small pieces, then I quickly use the flat beater and my mixer on low until the shortening is about the size of peas).   Add in eggs, vanilla, sour cream, and baking soda until thoroughly combined (but don't overmix).  Wrap in plastic and chill in refrigerator for at least an hour.  Roll on floured surface to desired thickness (I like between 1/4 and 1/2 inch).  Bake at 350 for about 10 minutes, until edges are firm and just starting to brown (don't overbake).  Makes 48-60 cookies, depending on size and thickness.

Vanilla Buttercream Frosting

2/3 cup salted butter, softened
1/2 cup heavy cream
2 tsp. vanilla extract
2 lbs. powdered sugar (more or less, until desired consistency)

Mix butter, vanilla, and heavy cream with an electric mixer.  Pour in powdered sugar starting with one pound of powdered sugar, then adding more about 1/2 cup at a time until desired consistency is reached.

Notes:
-Use salted butter--it really does make a difference.  One time I used unsalted butter, because most cookbooks call for it, and it was a gloppy, flavorless disaster.  Never again.
-I like my frosting a bit stiffer since I usually pipe it with a pastry bag and I want it to hold it shape and set up a bit as it sits.
-Feel free to exchange the vanilla extract for whatever flavor you want.  I've done lemon and mint before, and I know lots of people like almond (for me it tastes cloyingly sweet).
-Makes enough to frost 48 sugar cookies or 24 cupcakes with a pastry bag.

My Nan's Banana Bread

There are already lots of yummy banana bread recipes on here, but I thought I would add this one anyway.  This is my Nan's, and whenever I make it, the whole house smells wonderful and I think of her (and how I miss her).  The ingredients are standard and simple, and I always have everything on hand--especially overripe bananas.  I also usually double this recipe to make two  9x5 loaves, since the first one always seems to mysteriously disappear before it's even cooled.

1/2 cup shortening
1 cup sugar
2 eggs
3 very ripe bananas
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
1/2 cup nuts (optional--I leave them out)

Grease 9x5 loaf pan.  Cream together shortening and sugar.  Add in eggs, vanilla, and bananas, and mix until fairly smooth.  Add in flour, baking soda, and salt, and mix until thoroughly combined.  Stir in nuts (if using).  Bake at 350 for about 1 hour (start checking around 55 minutes), or until a toothpick comes out clean.

Since my loaf pans are dark and nonstick, I lowered my oven to 330 and baked them for about 57 minutes.

Soy-Vinegar Marinade

I don't remember where I got this recipe from, but I use it all the time.  It gives meat such a yummy flavor.  I usually do flank steak, chicken breasts, or pork tenderloin.  This recipe makes enough for 1 large flank steak, 2 pork tenderloins, or 4 big chicken breasts.

1 cup low sodium soy sauce
1/2 cup brown sugar
1/2 cup rice vinegar or apple cider vinegar
1/2 cup canola oil
2 Tbs. onion flakes
1 tsp. Lawry's Seasoned Salt or McCormick Montreal Steak Seasoning

Whisk marinade ingredients together, then pour into a Ziploc with meat and marinate 1-2 days.

I had this marinade on chicken last night with steamed broccoli and this rice pilaf.