I love to eat! It is close to the top of my list of favorite things. Actually, if I am honest, it may be my favorite thing ....besides loving Jesus and my family. So, early on in my life I figured out that I would need to learn to cook in order to satisfy the whole eating habit. Honestly, I don't remember ever a time when I didn't know how to cook. I was entering cooking contests long before there was a food channel and cooking contests were cool. I was blessed that cooking always came easy for me, I guess because I come from a long line of great cooks. My Grandma Mathis and Aunt Theresa were legends. I am not exaggerating either...truly either one of them could have taught Paula Deen a thing or two about southern cooking. My Mom also had a quite a reputation as a good southern cook. After I got married, I discovered there were a lot of other types of foods beside just southern cooking. I know...it was shocking....Who knew there was a world out there beside biscuits, gravy and fried chicken?
Today, my style of cooking is still mostly good ole southern favorites. But occasionally I do branch out....Below is one of my favorite Tex-Mex meals.
Green Chili Chicken Enchiladas
1 package (12 count) corn tortillas
1/2 cup vegetable oil for frying tortillas
1 to 2 cups diced cooked chicken ( I use HEB brand seasoned chicken in the green package)
3 cups shredded Queso Blanco Cheese (I use the HEB brand – without the jalapenos. It can be found in a blue box next to the Velveeta)
1 can (10 ounces) green chili enchilada sauce (I use the HEB brand)
Directions:
Place oil in a medium size skillet and heat over medium high heat.Fry one tortilla at a time for 15 seconds on each side.Place on paper towels to drain. Fry all tortillas and set aside.
Heat oven to 350 degrees .
Spray a 3-quart baking dish with non-stick cooking spray; set aside.
Combine, chicken and cheese in a large bowl.
Add half of the green chili enchilada sauce and stir.
Spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
Place in prepared baking dish in a single layer, seam side down.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.
Mexican Rice
1 small onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1/4 cup cilantro
1 cup long grained rice, uncooked
1 can Rotel tomatoes with green chilies
2 cups chicken broth
1/2 teaspoon salt
Directions
In a large pot, heat oil over medium-high heat. Add onion, garlic, and rice. Saute until rice is light browned, stirring often.
Stir in chicken broth, tomatoes, cilantro and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.
Mexican Salad
1 head lettuce, chopped
2 chopped tomatoes
1chopped onion
1 cup grated cheddar cheese
1 can pinto beans, drained and rinsed
Mix together. Just before serving, add package of Fritos. Pour over all 1 bottle Kraft Catalina dressing. Eat it all the first time….not good leftover. (Fritos get soggy)
Bacon Cream Cheese Jalapeno Peppers
Bacon Cream Cheese Jalapeno Peppers
10 jalapeno peppers, halved and seeded (I use canned whole jalapenos)
1 8 0z pkg. of cream cheese
1 pkg. bacon – cut into halves.
Stuff each pepper with cream cheese and wrap a half piece of bacon. Cook in oven or on grill at 350 degrees until the bacon is done.
Soapilla Cheesecake
2 - 8oz pkg. cream cheese
2 -8 oz pkg. refrigerated crescent dinner rolls
1 cup sugar
1 tsp vanilla extract
½ cup butter, melted
½ cup cinnamon sugar (combine about ½ sugar with 1 Tablespoon cinnamon)
1. Using a 9X13 baking pan, unroll one pkg. of crescent rolls and line the bottom of the pan.
2. Flatten.
3. Mix together the cream cheese, sugar and extract.
4. Spread over the crescent rolls
5. Unroll the other can of crescent rolls and place on top of the cheese mixture.
6. Pour one stick of melted butter over the top and sprinkle with about ½ cup of the cinnamon and sugar mixture.
7. Bake at 350 degrees over 30 minutes.
