from
Hadewych Verlinden
Here are several of my favorites, which are requested of me from friends every time I make them. Enjoy!
(An easy-to-make recipe that's delicious!) 2 chicken breasts, cut in 1-2" long, thin strips
Heat the oven to 350 degrees. In a mixing bowl combine the soup, chilies, sour cream, and one cup of the cheese, and set the bowl aside. In a large frying pan, cook the cut up chicken in some oil, just until the chicken isn't pink any more. Reduce the heat to low, and stir in the sour cream mixture. Continue to cook this on low until all the cheese is melted... try not to let the mixture boil. In an enchilada (lasagna) pan, pour enough of the enchilada sauce to just barely cover the bottom of the pan, to prevent the tortillas from sticking. In a small frying pan, heat up some oil, and cook one tortilla at a time (on each side) just enough to make the tortillas soft and easy to roll. Roll the chicken mixture into the tortillas and place them in the enchilada pan. Scoop the remaining warm sour cream mixture over the top of the tortillas, and spread it evenly. Then add the remaining enchilada sauce over the top of that mixture. Sprinkle the rest of the cheese over the top of the enchiladas, and bake for about 25 minutes. Take the pan out of the oven and sprinkle the green onions and black olives over the top of the enchiladas and broil for 5 minutes. When it's done, let the enchiladas cool for about 5 minutes before serving. Yummy!
1 can cream of chicken soup
1 can diced green chilies (get the bigger can if you like it spicy)
8 oz sour cream
2 cups of shredded Mexican cheese
1 can of red enchilada sauce
12 corn tortillas
chopped green onions
1 can sliced black olives
cooking oil
In a big pot, heat the oil. Add the diced onions and cook till browned. Add the curry paste and mix it until it becomes a paste. Add the chicken breast pieces and cook till almost done. Add the coconut milk and stir till curry paste is well blended in. Add the potatoes and simmer for a few minutes. Add remaining vegetables and cook until done. Squeeze in the lime and add brown sugar, to taste. It really zests up the flavor! Serve over brown or white rice. (This is also a great vegetarian recipe. Just omit the chicken.) Also Yummy!
1 onion, diced
1 tablespoon red curry paste (I really like Patak's mild red curry paste)
2 boneless, skinless, chicken breast pieces
1 can of coconut milk
2 large potatoes, cubed
1 large head of broccoli
1 red pepper, diced
bok choi, chopped (more or less depending on how much you like)
bean sprouts (more or less depending on how much you like)
snap peas (more or less depending on how much you like)
1 can water chestnuts, drained
1 can sliced bamboo shoots, drained
1/2 fresh lime
1 tbsp brown sugar
The Best Cheesecake Ever!
1-1/4 cups graham cracker crumbs
Heat oven to 350 degrees. Stir together graham crumbs and 2 TBSP sugar. Mix in butter and press mixture into bottom of 9" springform pan. Bake 10 minutes. Cool. Reduce oven temp to 300. Beat cream cheese in large mixer bowl. Gradually beat in 1 cup of sugar until fluffy. Add lemon peel and vanilla. Add eggs, mixing in one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temp. Spread with sour cream (I usually whip the sour cream with a whisk so it goes on smoother). Chill at least 3 hours. Loosen edges of cheesecake with a knife before removing side of pan. (I also take the pan off before I spread the sour cream.) Enjoy!
2 TBSP sugar
3 TBSP butter or margarine, melted
2 pkgs. 8 oz. cream cheese,
plus 1 3 oz. package, softened
1 cup sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 cup sour cream