Enough Enchiladas to Feed the Whole Fam!

Like I mentioned before, on the rare occasion, my sister MP will whip out her skills and attempt to cook us all a delicious meal. This time around, she managed to perfect some exceptional chicken enchiladas for a special fella's birthday. Paired with some Uncle Ben's Spanish rice, (which is the first flavor I came across that I wouldn't really recommend because it's way too salty) and a nice fresh salad, dinner was complete! I swear she made about 20 of them oozing with sauce, flavor and cheese. Yum!

Offering a wide variety of sides for the romaine lettuce, grape tomatoes, strawberries, cucumbers and avocado made for a delicious sample of accompaniments.

Give this recipe a whirl and let me know how it goes. Because really, if MP can do it, SO CAN YOU! ;)

Ingredients

3-4 chicken breasts
1 package ready made tortillas
1/2 cup finely chopped onion
3 cloves garlic
2 tbsp butter
3 tbsp flour
8 ounces light sour cream
2 cups low salt chicken broth
2 ounces chopped green chilies
1 and 1/2 cups shredded Mexican style cheese

Cooking Instructions

• Boil chicken and cut into bite size pieces.
• Sauté onion and garlic in butter.
• Mix sour cream with flour, then add to onion mixture. Add the chicken broth and chilies and cook over medium heat until thick and bubbly. Remove from heat and add 3/4 cup cheese. Pour HALF of the cheese/onion mixture over the chicken and mix.
  
• Divide the chicken mixture into the tortillas and roll up, seam side down and place into greased pan. Pour remaining sauce over tortillas and sprinkle remaining cheese on top.
  
• Bake at 350 F for 35 minutes.
  

Easy to Make and Bake Chicken Roll-Ups

Passed down to me by the lovely LC, this stuffed chicken dish is easy to make with minimal ingredients and effort and loved by all! Start out by pounding the chicken breast into a thin layer for easy rolling and faster cooking time. Mix together a filling of cream cheese and diced green peppers. Pack the filling into a log shape and place on one end of the chicken breast and get to rolling!

For added moisture and flavor, top off each chicken breast with a generous scoop of marinara sauce (or really just any red/tomato sauce) and sprinkle shredded Cheddar Cheese on top. Bake in the oven at 350 Celsius for 25-30 minutes and voila!

You've got yourself an envious lunch to bring to work, paired with a side of Uncle Ben's Rice and stir fried veggies. Trust me, you will be the talk of the town (office). MmmMm, cheese in every bite, can life get any better?

Cooking with Korma

mmMMmm, I love homemade lunches. While I am still trying to hone my cooking skills, sauce in a jar works for me! I tried out a korma (cream and coconut) sauce from one of my daily strolls to Urban Fare, and added chicken and sweet potato to it (as you can see simmering nicely in the pan above). And of course, smothered over my staple, Uncle Ben's Rice mixed with some yellow peppers and zucchini. A perfect lunch to split and dine with salad.

Cheese Will Keep Us Together, Mozzarella and Cheddar (Love that Commercial!)

Cheese makes the world go 'round. I love cheese with a passion. I can almost add it to every meal I have. Everything just tastes so much better! Pasta, rice, burgers, bread. Sprinkled cheese, melted, grated, toasted. MMmmMmM. Above is the four cheese burger at Milestone's - DELISH! So dang good with Cheddar, Mozza, Feta and Goat. You also MUST pair your meal with their Miami Ice drink, iced tea with mango puree and mint - super refreshing! Also, keep your receipt, fill out a quick survey and get a free appe with your next meal! (You can also do this at Swiss Chalet)

Had to sneak in a picture of my 'chicken nacho bake'. Simply baked with crushed tortilla chips, salsa, sour cream and marble cheese. Of course served with Uncle Ben's wild rice, chicken flavored. (No comment on someone's KD mac n' cheese, haha)

My first time having fondue at Au Petit Chavignol and I was a little disappointed. I am a bit biased however, because I am not a fan of Gruyere, especially cave aged gruyere, ugh. The cheese was extremely strong and potent and I can't rave too much about the accompaniments either. We had it with onions, cornichons, potatoes and tons of bread. BUT, when we turned off the heat and the cheese hardened, it suddenly became 100 times tastier! And, I did enjoy the mac n cheese a lot (despite the small portion). We also had the duo of dips (indian spiced eggplant and white bean with olive oil) - definitely forgettable. In conclusion, I much prefer my cheese fondue experiences at AfterGlow.

Linda (Phan) is the Man

The best part about my sister moving out (sniff sniff), is going over to her place for dinner! Now let me tell ya, she sure knows how to satisfy your stomach. Always prepared with healthy portions (and a healthy salad of course), plenty of sides to choose from, awesome beverages and to top it off, she uses her finest china on us. We are treated like kings and queens. Above, you will find her noted salmon with dill, lemon, S&P topped with tomato pesto, steak, Uncle Ben's rice (our fave), corn, fried rice (my mom had to bring that of course) and a salad. MmmMmmm, it's no wonder my brother-in-law gained a few pounds since meeting her. =)

The picture above features her yummy-looking (and I say this because I wasn't invited over for this dinner so she took a picture of it on my camera to rub it in) pork tenderloin with lemon sauce, roasted potatoes and buttered baby carrots. DROOL.

Another family dinner with Linda's braised short ribs, Uncle Ben's wild rice (chicken flavored) and my famous 'beets 'n' sweets' (sweets meaning sweet potatoes).

Last but not least, an amazing mac 'n' cheese coupled with fried farmer's sausage and onions. Plus a tiny greek salad at the top left. More from the kitchen of Linda Chau to come...