Summer Salsa Seasoning Mix:
Cheesy chicken enchiladas with a kick! Here's what you'll need:
1 large can Green Enchilada Sauce
1 pkt of Summer Salsa Seasoning mix
2 large chicken breasts
2 8oz bag of shredded cheese (4 cups)
8oz sour cream
2-3 medium tomatoes
1 yellow onion
4 cloves garlic
5 large tortillas
Thaw chicken breasts and cook in a slow cooker on high for 2-3 hours. Place chicken in 12oz of water or chicken broth and season with 1/3 of the Summer Salsa Seasoning mix. When you are ready to make dinner prepare the following ingredients: Preheat oven to 375 degrees. Chop tomatoes and place aside. Mix 8oz sour cream with another 1/3 of the summer salsa seasoning. (You may add more if you desire but this should be a good amount). Set aside by the tomatoes. Next slice onion and chopped garlic cloves into a frying pan with a touch of butter or olive oil. Turn on medium heat and saute until onions are transparent and soft. Remove from heat. Slice and shred the chicken breasts. Now comes the assembly!
Take one tortilla and spread a heaping spoonful of the sour cream mixture. Then add a heaping spoonful of tomatoes and the sauteed onions & garlic. Place a small handful of chicken on top and then some shredded cheese (as much as you desire). Roll up tortilla by taking one edge and folding it over and slide the top piece back slightly(so it looks like a half-moon shape with the bottom of the tortilla sticking out further), then gently tuck in the sides and continue rolling tortilla over until it looks like a burrito. (I'd recommend watching someone at Chipotle roll a burrito if you really need some help!) Place finished burrito into a baking dish. I used a 9x13 Pyrex which holds 5 burritos snugly. When you complete the assembly, top with green enchilada sauce. I don't use the whole can because it's too much sauce. I just make sure the bottom and edges of pan are covered. Then I top it all off with 8oz shredded cheese and bake in the oven for 25 minutes or until cheese is melted and parts of the tortillas are turning brown. Serve with rice if you wish, and of course, a glass of wine!
This homemade pizza recipe is easy and it turns out really good even if you don't have a pizza stone. To make this deelish dish, you will need:
3-4 cups flour
1 pkg active yeast
2 T. olive oil
1 cup warm water (110-120 degrees)
1 pkt Roasted Garlic Basil Seasoning
1 can pizza sauce (I made my own, but I am keeping this simple)
8oz shredded pizza cheese
Other toppings you desire
To start with the crust, mix together the warm water and yeast. Let dissolve and stand for about 10 minutes. In a separate bowl, mix together 2 cups flour and 1/4 c. of the garlic basil seasoning. After yeast mixture is ready, pour into bowl, add olive oil, and mix on medium for 2 minutes. Add in as much of the remaining flour as you can. Turn dough out onto floured surface and knead for about 5 minutes, adding flour if you need it. Set aside and let rise 30 minutes (it's okay if the dough doesn't double in size but you want to let the yeast and gluten do their magic). Meanwhile, preheat oven to 400 degrees.
When you're ready to assemble to pizza, roll out dough to desired pan size (I have used a pizza stone, a 9x13 cookie sheet and miniature cast-iron skillets for making little individual sizes). Grease baking pan and add some corn meal (if you have it) before placing the dough on top. Once you've got your crust in place, add your pizza sauce, cheese and toppings to fulfill your own personal desires! Bake in oven at 400 degrees for approximately 20-30 minutes depending on thickness of crust. Cheese should be melted and browning in the center. Enjoy your pizza with family, friends and, yes, a glass of wine!
