Quick & Easy Dinners: Cheese & Chicken Enchiladas

Written by Liz -

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast).  And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you.

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

• Nonstick cooking spray
• 1 small onion, chopped
• 1 1/2 cups cooked, shredded chicken breast meat
• 3/4 cup (3 ounces) shredded cheddar cheese, divided
• 1 1/2 cups (12-ounce bottle) chunky salsa, divided
• 1/2 of an 8-ounce package reduced-fat cream cheese
• 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions:

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad.

Salud!

More enchilada recipes:

Chicken Enchiladas in Red Sauce	Slow Cooker Enchiladas

Caramel Coconut Cookie Ice Cream Pie & a Slew of Summer Pie Recipes

Written by Liz -

When summer rolls around, there is one dessert I really crave — ice cream. I love to make ice cream in all it forms: ice milk, frozen yogurt, sorbet, granita, etc. And when I need a dessert to please a group, ice cream pie is one of the easiest ways to turn this iconic summer treat into a dessert for all.

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer’s & Edy’s new summer Slow Churned  flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter (see full recipe below).

And just think of the twists you can make on this pie crust recipe! Here are some ideas:

• Instead of chocolate graham crackers, use honey or cinnamon graham crackers or any of your favorite crunchy cookies (ginger snaps, thin mints, milanos, etc.)
• Instead of coconut flakes, use powdered caramel creamer or coffee mix, finely chopped ginger or any citrus zest.

And in the topping, I can think of many fun ingredients:

• Add softened cream cheese to give it a frosting taste
• Add a dash of any kind of flavored schnapps, maple syrup or almond flavoring
• Use chocolate sauce or fresh fruit instead of caramel.

The possibilities are limitless when you think of all the ice cream flavors available! And don’t forget you can make just about any ice cream flavor you want. I’m looking forward to these additional summer flavors from Dreyer’s/Edy’s:

• 3 Stripes You’re Out (Grand only) – vanilla ice cream with mixed berry and strawberry swirls
• Sunny Salted Caramel Pretzel (Grand and Slow Churned) – vanilla ice cream with a salted caramel swirl and pretzel pieces
• German Chocolate Cake Spectacular (Grand and Slow Churned) – chocolate ice cream with a caramel coconut swirl and brownie pieces
• Take the Cake (Slow Churned only) – yellow cake-flavored light ice cream with a frosting swirl and multi-colored sprinkles

I don’t know about you, but I can think of a different ice cream pie I can make each week of summer! It’s definitely going to be a good one at my house.

Caramel Coconut Cookie Ice Cream Pie

Ingredients for 8 servings:

CRUST

• 9 large chocolate graham cracker rectangles, broken into rough pieces
• 1/4 cup shredded coconut
• 2 tablespoons granulated sugar
• 1/4 cup coconut oil, melted
• 2 tablespoons unsalted butter, melted

FILLING

• 1 container (1.5 quarts) DREYER’S or EDY’S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened

TOPPING

• 1 cup heavy cream, chilled
• 2 tablespoons granulated sugar
• 1/3 cup toasted coconut
• 1/2 cup caramel ice cream topping

Directions:

PREHEAT oven to 325° F.

FOR CRUST:

PLACE graham crackers, coconut and sugar in food processor or blender; cover. Honey grahams are shown above.

Process for 30 seconds or until mixture resembles fine crumbs.

Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:

SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm, as shown above.

FOR TOPPING:

PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping (above shows chocolate sauce). Cut into slices; serve immediately.

Links:

• Caramel Coconut Cookie Ice Cream Pie
• More ice cream recipes

Related recipes:

Frozen Vanilla Peanut Butter Pie	Caramel Macchiato Ice Cream Pie

Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

Written by Liz -

Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!

And those fresh spring flavors really come through in this easy spring pasta recipe, Fettuccine with Peas, Leeks & Thyme. It’s a cinch to make and it’s packed with flavor and nutrients, plus spring is a great time to get hooked on the Mediterranean way of eating. Adding a bit of the pasta water instead of using sauce is a traditional way to make pasta dishes in Italy. This recipe is a sure way to eat more vegetables and wow your friends with your culinary savvy!

Wine Pairing

• Italian wines can be hard to find, other than the super popular Pinot Grigio. If you can find a Soave wine, it’s a soft, fruity, clean wine with crisp lemon flavors and really complements this dish.
• Grenache Blanc with its acidity and rounded flavors, or Sauvignon Blanc with its herbaceousness, would also be great wines with this pasta.

Fettuccine with Peas, Leeks & Thyme

Ingredients for 3 servings:

• 1 package (9 ounces) BUITONI Refrigerated Fettuccine
• 2 tablespoons extra virgin olive oil
• 1/2 cup sliced fresh leek
• 1/3 cup frozen peas
• Salt and ground black pepper
• 2 thyme sprigs, leaves removed and stems discarded
• 1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper, as shown above.

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

Links:

• Fettuccine with Peas, Leeks & Thyme
• Wine Pairing Tool

More spring pasta recipes:

Vegetable Tortellini Soup	Butternut Squash Agnolotti with Fresh Herb Pesto

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Written by Liz -

Panna Cotta, or Italian ”cooked cream,” is an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

• 3 tablespoons water
• 1 envelope (7 grams) unflavored gelatin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup crushed NESTLÉ BUTTERFINGER BITES Candy

NESTS

• 1 cup shredded sweetened coconut
• 4 drops green liquid food coloring
• 2 drops yellow liquid food coloring
• NESTLÉ BUTTERFINGER NestEggs

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Links:

• Butterfinger Panna Cotta Nests
• Chocolate Amaretto Panna Cotta
• Get a Carnation coupon

More panna cotta recipes:

Milk Chocolate Panna Cotta with Pistachio Sauce

Pumpkin Spice Panna Cotta

Eating Fish on Fridays? Two Easy Fish Recipes

Written by Liz -

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

• 2 tablespoons olive oil, divided
• 1 small onion, sliced into thick rings
• 1 lb. white fish of choice, cut into 2-inch pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon anise seeds, crushed
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Creamy Tuna Noodle Casserole

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

• 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
• 6 tablespoons butter or margarine
• 4 stalks celery, chopped
• 1/2 cup chopped onion
• 2 cans (9 oz. each) tuna, drained and flaked
• 2 cans (10 oz. each) condensed cream of mushroom soup
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.
Links:

• Fish Baked In Creamy Milk Sauce with Onions & Herbs
• Creamy Tuna Noodle Casserole
• Get a Carnation coupon

More oven-steamed fish recipes:

Steamed Shanghai Black Cod with Summer Vegetables	No Mess Summer Fish Packets with Pesto

Pork Tenderloin with Red Grapes & Herb Cream Sauce + Wine Pairing

Written by Liz -

In cold weather, braised meat or a meat dish with accompanying sauce is the perfect choice, and this pork tenderloin recipe makes impressing your family or dinner date incredibly simple. Pork tenderloin is the most tender part of the animal — which makes your job easier — and I had the butcher at my local organic market cut it into 1/2-inch slices. Then just follow the recipe; prep time is 10 minutes and cooking time is 15 minutes. This recipe makes even a complete beginner look good! And, it’s easy to pair with wine (see below).

Pork Tenderloin with Red Grapes & Herb Cream Sauce

Ingredients for 4 servings:

• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground thyme, crushed
• 1/8 teaspoon ground black pepper
• 1 to 1 1/2 lb. pork tenderloin, cut into 1/2-inch slices
• 1 teaspoon olive or vegetable oil
• 1/2 teaspoon all-purpose flour
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1 cup red seedless grapes, cut in half

Directions:

COMBINE garlic salt, rosemary, thyme and black pepper in small bowl. Sprinkle pork with half of spice mixture as shown above.

HEAT oil in large, nonstick skillet over medium heat. Add pork and cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm.

REDUCE heat to low. Add flour, evaporated milk and remaining spice mixture to skillet. Stir to loosen brown bits from bottom of skillet. Cook for 3 minutes. Add grapes and cook for an additional minute until thickened.

PLACE pork on serving platter and top with sauce.

Wine pairing:

I am a Pinot Noir lover, which goes well with pork and works fine for this recipe. But to take the flavors up a notch, I paired it with a Rhone Red Blend. This is usually based on three grapes, Grenache, Syrah and Mourvedre (also known as a GSM) but can sometimes include other Rhone varietals. These blends are typically described as having blackberry, leather and pepper notes, and go well with juicy, gamey meats as well as French-style spice blends, especially rosemary.

Links:

• Pork Tenderloin with Red Grapes & Herb Cream Sauce
• Get a Carnation coupon

More food + wine recipes:

Red Wine Braised Pork	Tortellini with Pesto & Sun-dried Tomatoes