Cooking Archives - Page 475 of 566 - Garden Seeds and Honey Bees

Chicken Enchiladas with Avocado

Sauce Ingredients:

*1 tablespoon Butter
*1-2 Jalapeño Peppers
*2 Garlic Cloves, garlic pressed or minced
*1 tablespoon Flour
*1 cup Chicken Stock
*1/2 teaspoon Cumin
*1/4 teaspoon Salt
*1/4 teaspoon fresh ground Pepper
* 1/4 cup fresh Cilantro, chopped
*1 cup Salsa Verde
*1/2 cup fat free Sour Cream

Sauté in stainless Steel sauce pan Jalapeños and (onion if you want it sautéed see below)) in butter on medium heat for about one minute, slowly add the flour and cook for another 2 minutes. Whisk in the; chicken broth, cumin, salt and pepper. Add the sour cream, salsa Verde and cilantro and remove from heat.

Enchiladas:

*8 cooked chicken tenders, cut into bite size pieces
*8 ounces Pepper Jack Cheese sliced or Monterrey Jack Cheese, shredded ( saving some for the topping)
*1/4 cup chopped Onion
*3 Avocados, peeled and diced
8-10 Flour Tortillas

Place the above enchilada ingredients in the flour tortillas and roll together. Then, using a glass 9×13 inch baking dish sprayed with cooking spray. Add 3/4 cup sauce to the bottom of the baking dish. Place the prepared/stuffed tortillas in the sauce in the baking dish and cover with the remaining sauce and top with shredded cheese.

Bake the enchiladas at 375*F. for 20-25 minutes or until bubbly. Remove from oven and serve.

Recipe adapted from The Novice Chef

Enjoy!

Jessica and Lindy

These cute cupcakes topped with mini Kit Kats.

Chocolate Cupcake/Cake Recipe

Mix together:

*1 1/2 cups Cake Flour
*1 1/2 cups Sugar
*1/2 cup Butter, at room temperature
*1/3 Hershey’s Dark Cocoa Powder
*1/4 teaspoon Baking Powder
*1 teaspoon Baking Soda

Add the following to the above:

*2 1/2 ounce unsweetened Chocolate squares, melted
*1/2 cup Hot Water, add slowly
*1 teaspoon Vanilla
*2 large eggs, at room temperature adding one at a time in mixer
*1/2 cup Buttermilk

*Parchment Paper, cut out two 6 inches circles
*Cooking Spray, spray pans and parchment paper
*2 6x 2 inch Cake Pans, for Hot Tub Pig Cake

Pre-heat the oven to 350*F.

Mix the cake ingredients in a mixer starting on low speed then medium-low until all ingredients are blended together and smooth, being careful not to over mix.

Pour cake batter into cupcake cups or cake pans filling 2/3 of the way. place filled cupcake muffin tin or cake pans in the center of the oven and bake for 25-30 minutes or until done.

*Note: This recipe makes two 9 inch cakes or 24 cupcakes.

Chocolate Cake recipe adapted from Baking from the Cake Boss, Buddy Valastro

Caramel Frosting

*1/2 cup Butter, at room temperature
*1 1/2 Powder Sugar
*Pinch of Sea Salt
*1/4 Caramel Sauce/Ice Cream topping
*1 package mini Kit Kats

Cream together ingredients and use a pastry bag with the tip of your choice squeeze on frosting onto cooled chocolate cupcake and add a mini Kit Kat.

caramel buttercream recipe adapted from Chocolate Moosey