Marsala Chicken and Mushroom Casserole

This recipe has been moved to my new blog. Click here for the recipe. Sorry for any confusion. 

yum!

Spicy Enchiladas

   Our new favorite recipe in our household is not one I can take any credit for, but I do want to share it with the world. It's really for Spicy Avocado Chicken Enchiladas. My meat-free version, however is a bit different. The sauce makes enough for one pan of enchiladas (between 6-10, depending on how much you back in there) I usually make half for me, half for my husband. The link is for the chicken avocado version...which is what he gets. Mine is a lower-protein, avocado-free recipe with mushrooms as the filling.
   I make my husbands chicken version using this recipe I found on pinterest, Spicy Avocado Chicken Enchiladas And then my more-PKU friendly recipe is adapted. I make the sauce the same for both of us. ( I just make one recipe). The "insides" are what I change. Here is the PKU-friendly version. I have not added the PHE yet, but I will update later with an amount of PHE.


Ingredients:
For the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 T. flour
1 cup chicken broth
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

For the enchilada filling*   
This makes enough for half the pan, if you are making this just for the PKU crowd, double the filling ingredients.

4-5 sliced large white mushrooms

1 T. chopped cilantro

1 T. salsa verde
1 small yellow onion, chopped (you will use half for the chicken recipe if making both)

4 oz. low-pro cheddar cheese shreds 
Low-Protein flour tortillas (or regular if you are allowed the PHE, as I am)

Directions:

Preheat oven to 375°F.

Sauce: In a medium sauce pan, melt butter over medium-high heat. Saute Serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. 

Filling: In a small frying pan, saute sliced mushrooms in the1 tablespoon salsa verde and 1 tablespoon cilantro. I usually do this on medium heat, stirring until mushrooms have soaked up all of the salsa verde. Set aside for filling.

Assemble: Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Warm up the tortillas by placing a them on a plate in between a 2 wet paper towels in the microwave for 30 seconds. This makes them softer and easier to roll. Place a spoonful of the mushrooms and onion in the tortilla. Add low protein cheese if using. If you do not have low-protein cheese (or do not like the cheese) you can use a small amount of sour cream instead. Roll the enchilada and place it seam side down in the pan. Repeat until filling is all used. Continue with the steps for the chicken enchiladas if making those. MAKE SURE YOU KNOW WHICH SIDE IS WHICH. I always use the end of a pepper or the cilantro stem to mark which side is the chicken and which is low protein. Pour the remaining sauce over all the enchiladas. Place remaining cheese on the correct sides (real cheese on chicken side, low-pro cheese on PKU side). Bake for 15-20 minutes and serve.

Left is the chicken avocado, right (after the pepper) are the mushroom*
*I did top my side with REAL cheese (not low-pro) b/c am allowed the PHE

Homemade Pizza Crust

One of the easiest ways to save money for us has been to not order pizza, but make it ourselves. It's actually pretty cheap and after a few attempts with crusts too thin, we've found the best crust for us. I've made it a few times on a cookie sheet, but I splurged and bought a pizza stone...and it really is great! I recommend one.

Ingredients:
2 1/2 to 3 cups flour
1 package dry yeast
1/2 tsp. warm water (120-130F)
2 T olive oil
2 cloves garlic- finely chopped
1/2 T rosemary
Oven: 425 F

1. In a large bowl, combine about 1 1/4c. flour, yeast, and salt.  Mix and then add warm water and oil. 
2. Beat on low for 30 seconds and scrape the sides, then beat for 3 minutes on high. 
3. Add garlic and rosemary. Beat in as much of the remaining flour as possible.
4. Put dough on a floured pastry mat (or clean surface) Kneed in more of the flour until it is elastic-like. Cover with plastic wrap and a towel and let rise for 10 minutes (you can just let it rise on the mat/counter)
5. Roll out to 15 inch circle. Prick the bottom with a fork. Pinch the edges. Transfer to baking stone or pan. (I actually usually prick the top with a fork, then flip it over on to my stone, and then I pinch the edges. Make sure to prick a lot of spots...this keeps the crust from having bubbles.)
6. Bake crust for 12 minutes. 
7. Spread toppings then bake about 10 minutes more, when cheese is melted and bubbly.

Ready to bake the second time

Done!

The crust is not too thin or thick.
Ignore the missing bite, I was very hungry and impatient.

Mushroom Burgers, minus the soy/eggs

This recipe has been moved to my new blog. Click here for the recipe. Sorry for any confusion!

My burger, after Saran Wrap is removed, right before cooking

7.

Italian Bread

Last night, I made a pasta dish and I knew I needed some great bread to go with it. We have been enjoying our homemade wheat bread every day and somehow buying store bread didn't seem good enough. So, I decided to continue to conquer my fear of baking bread and tackle an Italian bread from scratch. It took a bit longer to make then the sandwich bread, but it was good. I even made some garlic butter to go along with it. I highly recommend it to anyone.

The finished bread

Bread:
 1 3/4 cup warm water (105-115)
2 tbs honey
2 packs active yeast
4 eggs, lightly beaten
1/2 cup olive oil
1 tbs salt
4 cloves garlic, minced
1 tsp dried basil
1 tsp crushed rosemary
1 tsp dried thyme
8 cups flour

And to brush on the bread later:
3 tbs butter, melted
1 tsp dried basil
1 tsp crushed rosemary
1 tsp dried thyme
1 clove garlic

1. Stir warm water, honey and yeast. Let stand 10 min.

2. Stir in eggs, oil, salt, 1 tsp basil, 1 tsp rosemary, 1 tsp thyme and minced garlic.

3. Stir in as much flour as you can then knead the rest in on a lightly floured surface. Shape dough into a ball and let it rise in a lightly greased bowl. (cover and place in in cool oven for about 1-1.5 hours or until double in size)

4. Punch dough down and place on floured surface. Divide into 3 equal parts then divide again into 3 parts (9 parts total) Roll into about 24 inch ropes and braid 3 together. Shape the braid into a spiral loaf (like in the photo) repeat with other ropes for 3 loaves total.

5. Place loaves on lightly greased baking sheet an let rise until double in size (30 min)

6. Preheat oven to 350. Melt butter and mix with 1 tsp dried basil, 1 tsp crushed rosemary, 1 tsp dried thyme and 1 clove garlic. Brush on loaves.

7. Bake for 30-35 min until loaves sound hollow. Cool on wire rack.

P.S. For the whipped garlic butter, I put 2 sticks of room temperature butter in a blender with 2 cloves minced garlic and 6 tablespoons vegetable oil (added a few tbs at a time). Blend and scrape into a container with a  lid...and put in the fridge until ready to serve.

Ice cream

Our fun ice cream maker doing it's "thing"

We had a lot of left over ice cream from our wedding ice cream bar- 25 half gallon Blue Bell ice creams to be exact. Four months later and many pounds gained, we finally finished them all. Don't worry, we didn't eat it all ourselves- we had lots of help. Amazingly, we did not get tired of ice cream at all. In fact, we went straight to the store to buy more and were shocked with the price - we had not paid for ice cream in so long!  Then I remembered we had a great wedding present that had been neglected...an ice cream maker! I did a little recipe research and read some reviews. We settled on Paula Deen's recipe and it was a big hit. It had less eggs than others (some had up to 8 eggs) and we liked that it was simple. It is a bit softer than store ice cream, but the flavor was amazing. We reduced the sugar by about 1/2c., and ended up using 1c. heavy cream and 1c. 2%milk because we don't own whole milk. Then we put it in the freezer after our first sample to allow it to harden more.  I highly recommend this recipe! It tasted great with the dark chocolate brownies we made a few nights before.


Ingredients
4 eggs
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

Directions
With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

You can't tell here, but it's very creamy!

DIY Seasoning Mixes /Spices

A few months ago, I had the beginnings of a good idea. I found a great recipe that needed garlic salt. I had both salt and garlic powder. But no garlic salt. I wasn't about to run to the store and get some. I knew I could make my own, so with some quick googling I found the ratios. The ratios provided a bit more than I needed, so I decided to just save the extra in one of those fancy spice rack jars that had been empty for years.

A few days later I was making burritos and finishing of a packet of taco seasoning and thought the same thing. It smelled like a combo of all the spices I already had. I found a "recipe" for the seasoning via pinterest, and it was exactly the same. And then, of course, why not make some cinnamon sugar topping just because. 

I've been using each for months and finally decided to put labels on them. (My husband didn't know what is what and I'm not sure he liked my "open and smell" technique to tell them apart from some other spices I had unlabeled. I whipped up some labels on address labels via Photoshop/Microsoft word, and now they are complete.

Ratios/Recipes are below. And yes I need to make more garlic salt and cinnamon sugar. And just a little confession or two....I don't measure my taco seasoning in the beef - I just shake til it looks/smells good. And I gave the "normal" cinnamon sugar ratio, but I totally just go by taste - lots of sampling needed that way. I think I prefer a bit more cinnamon then it suggests. Hope they work for you. Let me know any other ideas for spice/seasoning mixes if you have any. (Always needing a great Italian one).

Finally a great use for my spice rack set's empty jars

TACO SEASONING

1/4 cup chili powder

1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp crushed red pepper flakes (to taste)
2 tsp dried oregano
2 tsp paprika
2 tbsp ground cumin
3 tsp sea salt

1/2 tsp black pepper

Use about 2-3 tablespoons in place of the packet taco seasoning.

GARLIC SALT

3 parts salt

1 part garlic powder

(for example, 3 tablespoons salt and 1 tablespoon garlic powder)

CINNAMON SUGAR 

1/4 cups sugar

1 tablespoon cinnamon

Mexican Rice Recipe

The recipe for this yummy rice has been moved to my new blog. Click here for the recipe. Sorry for any confusion.

Best Mexican Rice Recipe

Homemade Bread

EDIT*  Click here for the recipe


This phase of my life includes no job. I'm looking, but living in a small town makes it difficult. However, it has been a hidden blessing learning how to make things from scratch to save money. I've made lots of recipes so far, but the one I was the most afraid of attempting was bread.

After much research online and delay for fear of how it might fail - I created this:

It looks like actual bread!

No holes in the bread!

I used the recipe on the back of my bag of whole wheat flour. (Gold Medal)


I read stories about how loaves turn out odd shaped and/or have holes in the final product. With some quick online research while my dough was in its first rise, I found this tip page. I rolled the bread just like she said and it turned out pretty normal looking. It was a little lopsided, but who cares.

It tastes great. It definitely tasted the best the first day. But it still tastes better than store bread even on day 4. Yes, it took a while to make, but time is something I have plenty of these days. Now that I've given it a try, it actually would not be hard at all to make some loafs on weekend for the entire week (assuming and hoping I have a job someday soon).

Chicken Marsala with Mushroom Ravioli

This recipe has moved to my new blog...click here for the recipe! Sorry for the confusion.