Enchilada Lasagna

                                                                                                     







Inspired by my daughter Gina, thank you sweetie!!

1 rotisserie chicken, shredded
3 cups of Mexican blend cheese
1 can of cream of chicken
1 cup sour cream
1/4 cup salsa
1 pgk small corn tortillas
1pgk taco seasoning
1/2 c fresh cilantro chopped
1/2 c fresh parsley chopped
1 small can red enchilada sauce
1 small can green enchilada sauce
crushed taco chips

Put a little red and green sauce in the bottom of a (sprayed with Pam) casserole pan. Dip corn tortillas in water a few at a time and layer across bottom of pan. I did a stack 3 high in 4 stacks which covered the pan bottom nicely. Mix chicken, salsa, taco seasoning, soup, parsley, cilantro and sour cream. Put some of the chicken mixture on top of the tortillas, add some cheese, then repeat the layers starting with the dipped tortillas. I did 3 layers and ended with cheese on top. Add the enchilada sauces and crushed taco chips. Cover and bake at 400 degrees for 45 min. Uncover and slightly brown cheese. Yum

Chicken And Veggie Stir Fry

I wanted something fast and nutritious. So I starting throwing things in the skillet and this is what I came up with!



1 bag frozen corn, peas, carrots, green beans mix( I used the steam in the bag veggies)
1/2 chopped onion
1/2 chopped bell pepper
1 T butter
2 T olive oil
1/2 c half and half (you could use milk)
1 T garlic salt
2 T Cajun seasoning
1/2 c Parmesan cheese(you could use mozzarella)
2 c shredded Rotisserie chicken
3 T chopped fresh parsley
1 t dried basil
1T lemon juice
1 c pre-cooked Jasmati rice(could use brown rice)

Steam bag of veggies in microwave. Saute chicken, onions, and bell peppers in oil, and butter. Add veggies. Add seasonings then half and half and cheese. Add cooked rice. This is simple but yet delish!

Cheese Ball

                                                                                                                                   

• 2 packs of cream cheese (8 oz. each)
• 8 oz. cheddar cheese (shredded)
• 1 tsp. fresh lemon juice (or from the plastic lemon squirt ball)
• 2 tsp. Worcestershire sauce
• dash cayenne pepper (about 1/4 and then to taste)
• 1/8 tsp. salt (seasoned salt is fine here too)
• 1 cup pecans (chopped fine)

1. Let the cream cheese sit out for an hour or so. It's much easier to mix when warm.
2. Put the cream cheese and shredded cheddar cheese in a bowl and mix well. Add the seasonings. Mix well.
3. Put the mixture in the refrigerator for an hour or so. Then, you can form the cheese into a ball. You can do it before, but it's hard to make a ball out of warm cheese.
4. This recipe easily makes two cheese balls. Either roll the cheese ball around in the finely chopped pecans or gently pat the pecans into the cheese. I generally use a combination of rolling and patting.
5. That's the basic southern cheese ball recipe.
6. You can use different cheese such as white cheddar. You can also use different nuts for rolling the cheese ball. You also can add dried fruit to the cheese ball or dried or fresh herbs.

Real Southern Cornbread

                                                                                                    

2 c self-rising cornmeal
1 c self-rising flour
1/4 c olive oil
1 egg
1 1/2 c-2 c buttermilk(add more buttermilk if too dry -1/4 c at a time)

For best results, bake in a cast iron skillet that has been heated on top of the stove with olive oil barely covering the bottom of skillet with a little cornmeal sprinkled in the oil. Bake 425 degrees for 45 min or until golden brown.
Place oil in large bowl and beat egg in oil. Add flour, cornmeal and buttermilk and stir until it looks like a thick cake batter.

Black Eyed Peas

                                                                                               








Psalms 1

1 Blessed is the man who walks not in the counsel of the wicked, nor stands in the way of sinners, nor sits in the seat of scoffers;

2 but his delight is in the law of the LORD, and on his law he meditates day and night.

3 He is like a tree planted by streams of water that yields its fruit in its season, and its leaf does not wither. In all that he does, he prospers.

4 The wicked are not so, but are like chaff that the wind drives away.

5 Therefore the wicked will not stand in the judgment, nor sinners in the congregation of the righteous;

6 for the LORD knows the way of the righteous, but the way of the wicked will perish.

1 bag of black eyed peas
1 T chicken base
2 T Cajun seasoning
1 t garlic salt
1 chopped onion
1 chopped bell pepper
1 T olive oil
1/2 chipotle pepper in adobo chopped

Wash and pick over peas to remove dirt and debris. Put in crock pot and fill with water to just even with the peas. Add all ingredients. Cook 3- 4 hours on high. Yummy!
You can add some ham if you like!