Creamy Chicken Enchiladas

1-1 1/2 (ish) cups cooked, shredded chicken
1/2 can diced chilies
1 tsp cumin
4 oz cream cheese
3/4-1 cup shredded cheese
3/4 cup salsa verde

Mix together and roll inside of tortillas (4-6), place in 8x8 pan.

1/2 can green macayos enchilada sauce
1 cup half and half

Pour half the sauce over the top of enchiladas, pour half and half, pour rest of enchilada sauce. Top with 1/2 cup shredded cheese.

Bake at 350 F for 30-40 minutes.

Dairy-free Chocolate Cake

We made this for Leila's first birthday since we needed a cake to be dairy-free, soy-free, and egg-free. It was delicious! So glad I found Milk Allergy Mom! Here is the link to her recipe.

DAIRY-FREE & EGG-FREE CHOCOLATE CAKE
Heat oven to 350

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil.

1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water

Combine ingredients, mix with mixer. Pour batter into a greased pan (8x8, 9x9) or (12) muffin tins.

Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.

I also used her frosting:

VANILLA FROSTING
1/4 cup chilled dairy-free butter
1/4 cup chilled shortening
1-3/4 cup powdered sugar
1 tsp. vanilla

Mix chilled butter and chilled shortening with a mixer, in a chilled bowl. Add vanilla. Slowly add powdered sugar. Put in refrigerator to chill before icing, if necessary.

You can make this soy-free by using dairy-free & soy-free Earth Balance butter.

Turkey Stuffing Casserole

I combined two recipes (Stove Top and All Recipes) and made a yummy casserole of Thanksgiving leftovers. I will make this again using chicken.

2 packages Stove Top stuffing -- mix with 2 cups chicken broth
1 1/2 cup cooked, chopped turkey (or chicken)
1 can cream of chicken soup + 1/2 can water
1 can cream of mushroom soup + 1/2 can water
1 bag frozen broccoli, thawed and drained (may want to chop smaller)
1 cup shredded cheese
1/4 cup butter (melted)

Preheat over to 425 F
Grease 9x13 pan

Put half of the stuffing (already mixed with broth) in the bottom of the pan.
Spread half of the chopped turkey and half of the broccoli over the stuffing.
Pour cream of chicken (already mixed with extra water) over the turkey and broccoli.
Top with cheese.
Spread the rest of the turkey and broccoli over the cheese.
Pour cream of mushroom (already mixed with water) over the turkey and broccoli.
Top with the rest of the stuffing (already mixed with broth).
Drizzle melted butter of the top of the stuffing.

Bake in oven for 30-45 minutes.

Korean Beef Bowl

This is the Korean Beef Bowl from Damn Delicious that Jeremy and Jackie found.

INGREDIENTS:

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds

DIRECTIONS:

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately, garnished with green onion and sesame seeds, if desired.

Creamy Asiago Sauce

Melt 2 Tbsp butter, add 1/4 cup flour (or GF flour) and form a roux

Stir in about 1 cup of chicken broth

Add garlic powder, onion powder, salt and pepper to taste.

Stir in 1/2 cup shredded asiago cheese

Serve over rice or pasta (but not good over gnocchi)

-Nikki Adams

Yummy Bruschetta

2 cloves of garlic, minced
                  sauté in 2 tsp olive oil and allow to cool before adding to the rest

3-5 tomatoes, diced into small pieces
6-8 basil leave, chopped
1 tsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper

Combine all ingredients (including the oil from the sautéed garlic) in a bowl.

I like to let it sit for a couple of hours to let flavors blend and then I drain off some of the excess liquid. I usually put it in the fridge if it's going to be a couple of hours before I serve it but I think it is probably fine to let sit at room temperature.

Serve on toasted french bread. (I slice it at an angle, brush one side with olive oil and stick them olive oil side down on a cookie sheet in the top rack of the oven at 450 degrees for 5-6 minutes.)

Nikki Adams (adapted from Simply Recipes)

Inside Out Chocolate Chip Cookies - Sally's Baking Addiction

I had told the kids we could make chocolate chip cookies but lo and behold, we were out of chocolate chips! We had white chocolate chips and needed a recipe. Thank you Sally's Baking Addiction for the delicious Inside Out Chocolate Chip Cookies. I do not need to look for another recipe!

The ingredients are basic but her step-by-step directions are on her blog.

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
Beat on high!

Then mix in:
1 cup flour
1/2 cup + 2 Tbsp cocoa powder
1 tsp baking soda
1/8 tsp salt
2 Tbsp milk
1 1/4 cup white chocolate chips

Bake at 350 F for 10 minutes and cool on cookie sheet for 5 minutes.

Made 21 medium-large cookies (without my kids eating cookie dough, it probably would have made 24 cookies).