Chicken quesidilla redoux

1 package boneless skinless chicken
1 medium yellow onion chopped
4 cloves garlic chopped
1/2 cup chicken stock
1 12 oz can green chille enchilada sauce
1 bag shredded mozzarella cheese
1 tbsp pepper
2 tsp salt
2 pinch crushed red pepper flake
burrito size flour tortillas

Spray slow cooker with cooking spray. Combine chicken, garlic, onion, chicken stock, salt, pepper, and red pepper flakes. Cook on low for 5 hours. Open and drain juices reserving chicken, onions & garlic. Shred with two forks and add enchilada sauce. Return to slow cooker and cook on low for 15 minutes to heat sauce through. Heat non stick pan over medium heat. Place flour tortilla in center and place generous amount of cheese on half. Add layer of chicken mixture. You don't want to much or it will all just fall out. Top with more cheese and fold tortilla over. Cook on each side until brown and crispy. Serve with sour cream, salsa and hot sauce.

Variations
For vegetarian combine 1 can black beans with onions, garlic, salt and pepper. Heat until soft. Add enchilada sauce and warm through. Make the same as chicken enchiladas.

For spicier flavor use pepperjack cheese. You can also use a chedder cheese but I prefer the milder mozzarella for this.

(look closely there is cheese on there)

This is the enchilada sauce I use.

Easy Herb Crusted Pork Tenderloin

INGREDIENTS
2-3 pound pork tenderloin
2 teaspoons salt
1/2 teaspoon pepper
5 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoon olive oil

DIRECTIONS
1. Preheat oven to 400 degrees
2. Combine salt, pepper, garlic, rosemary, thyme, basil and olive oil in a small bowl forming a paste.
3. Place pork tenderloin in roasting pan, and rub the paste mixture fully covering the pork.
4. Roast for about 35-45 minutes.

Roasted chicken with bacon brandy sauce, asparagus & mashed potatoes

Tonight I revisited this recipe. However this time I made it with a roasted chicken, asparagus and I added shallots to the sauce.

Bacon Brandy sauce
1/4 package bacon sliced into 1/2 pieces
1 package mushrooms chopped up
1/4 cup brandy
1 cup heavy cream
1/2 cup chicken broth
3 tbsp pepper
5 cloves garlic chopped
1 tsp garlic powder
3/4 shallot chopped

In large sauté pan sauté bacon until crisp over medium high heat. Add mushrooms and shallots into bacon grease and sauté until brown. Remove from heat and pour in brandy, light on fire. Wait for flame to die down and place back on heat. Reduce heat to medium low. Pour in cream, stock and garlic, pepper and garlic powder and simmer until thickened. Serve over steaming hot bowl of mashed potatoes.

Roasted Chicken
4 chicken thighs
1/4 cup chicken stock
1 tbsp salt
1.5 tbsp pepper
1 tsp red pepper flake
2 tsp ranch seasoning
3 tsp chicken & rib rub**

Preheat oven to 400. Season chicken on both sides. Pour stock into baking dish. Place chicken in baking dish skin side down. Cover with foil and bake for 30 minutes. Flip and bake for another 20 minutes skin side up. Uncover and broil on low for 10 minutes to crisp skin.

** Mine had salt, sugar, black pepper, paprika, nutmeg, sage, cayenne and crushed red pepper.

Roasted asparagus
1 bundle asparagus
Olive oil
2 cloves garlic sliced
1/4 shallot sliced
1 tsp pepper
1 tsp salt

Drizzle olive oil over asparagus and cover with garlic, shallot, salt & pepper. Roast uncovered on cookie sheet for about 30 minutes or until desired doneness.

**Tip I like to roast my asparagus on foil. That way if it is done before my chicken I can pull it out and wrap the foil around it to keep the heat in. Also this saves you from cleaning a dish.

Mashed Potoatoes
5-6 medium white potatoes or yukon gold
3 cloves garlic sliced
2 tbsp butter
1/4 cup heavy cream
1 tbsp salt
2 tsp pepper

Boil potatoes until done. Drain and place on low heat for 1 minute to allow water to vaporize out. Add butter, salt and pepper and half of cream. Mash potatoes, add more cream if necessary. Keep on low heat until serving.

Your bacon should look like this before cooking. It will cut up easier if still cold.

This is the point you want to add your brandy

How it looks before thickening up

Finished product. Cook this for company everyone will think your awesome. I like to put a little extra of the sauce on the plate to dunk the chicken in.

Whole wheat pasta with healthy chicken sauce

2 cups uncooked whole wheat pasta
2 cups chicken stock
4 boneless skinless chicken thighs cut to bite size pieces
2 cups mushrooms chopped
1/2 onion chopped
4 cloves garlic chopped
1 tbsp butter
1/2 tsp crushed red pepper
1 tsp paprika
1 tsp butter
2 tsp pepper
2 tbsp cornstarch
2 tbsp cold water

While pasta is boiling combine chicken, mushrooms, paprika, crushed pepper, salt, pepper and butter. When chicken is almost done add onions & garlic. Cook for about 5 minutes. Add chicken stock & bring to a boil. Mix cornstarch and cold water in cup and add slowly to chicken. Reduce heat to low to let thicken. (If sauce doesn't thicken add more cornstarch and cold water a tbsp at a time). Drain pasta and add to sauce. Serve and enjoy.

Banana Bread With Pecans

Ever wonder what you should do with those browning bananas on your counter? My favorite thing to do is make banana bread. It's quick and easy, and most likely you have all of the ingredients in your house already!


INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4-5 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped

DIRECTIONS
1. Preheat oven to 350 degrees F and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
5. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
6. Mix in the dry ingredients just until incorporated; no need to overly blend.
7. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
8. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
9. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Easy Pepperjack Macaroni and Cheese

INGREDIENTS
1 box (16 oz.) macaroni
1/4 cup butter, cut up
2 1/2 cups milk
16 oz Velveeta pepperjack cheese, cut up
2 cups pepperjack cheese
1/2 cup of cheddar cheese
1/4 cup plain breadcrumbs
2 tblspoons flour

DIRECTIONS 1. Preheat oven to 350 degrees 2. Cook macaroni according to package directions 3. In large sauce pan add butter, milk, and Velveeta cheese. Heat until butter and Velveeta cheese is melted. Wisk in flour to thicken up mixture. 4. Mix sauce mixture in with pasta and add pepperjack cheese. Stir until pasta is fully coated. 5. Put pasta in 13x9 baking dish. Top with cheddar cheese and breadcrumbs. 6. Bake for 20 minutes.

Update

I've updated this recipe with a new sauce