Flour or corn tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
Easy Homemade Pizza
Dough:
1 Tbls Yeast (or 1 packet)
1 C. Warm Water
1 Tbls. Sugar
1 Tbls. Oil
2 tsp Salt
2-2 1/2 C. Flour
Pre-heat oven to 450 degrees. Mix together yeast, water, sugar, oil and salt in a medium sized mixing bowl. Mix in enough flour to make a dough that is easy to handle (I use about 2 C, then sprinkle up to 1/2 C. flour on the counter to knead into it. If you put too much flour, you will have a tough dough.) Knead about 5 minutes. Let sit for 10 minutes.
While you wait for the dough, mix up your sauce:
1 small can Tomato Sauce
Italian Seasoning
Garlic Powder
Mix in seasonings with sauce, to taste. I don't measure, but I would guess around a Tablespoon Italian Season and a sprinkle of garlic to lightly cover top of the cup or bowl. Start slow and add more as needed.
Roll dough out on floured surface to the desired size and thickness. This usually makes about a 14" pizza. Roll edges in and pinch together to make a crust around the edge. Place on pizza baking pan or stone lightly dusted with corn meal. Bake about 8 minutes or until crust starts to turn light golden (Times may vary- I use a stone, with a pan it may be different). Remove from oven and top with sauce and favorite pizza toppings. Bake for another 10-12 minutes or until cheese is melted and browning.
Chicken Fried Rice
Makes: 8 Servings
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
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