Tonight, I made a quick dish to take to a friend's house, just made up what I had the most of in my kitchen - potatoes. It was a big hit with everyone! Here it is:
6-8 medium potatoes, peeled and cut medium to small
1/2 medium onion, cut
1 can cream of chicken soup
water as needed
seasoning to taste
I put a small amount of oil in my 9 x 13 glass pan and put in potatoes and onions. Coated them with the oil. Then I added the can of cream of chicken soup and gradually enough water (about 1/2 can or so) to get the soup thinned out and stirred in well. Season to taste and bake covered in preheated oven (375 degrees) for about 45 minutes. Allow cool-down time before serving, as this will help to ensure all potatoes are soft.
Notes: A non-veggie dish would be to add chopped up chicken tenders from the local chicken fast food place - quick and easy.
Friday, October 2, 2015
Sweet Potato Idea!!
Sweet Potato And Black Bean Enchiladas
(8 servings)
For The Sauce
1 (15 oz) can of tomato sauce
1 3/4 c vegetable broth
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp chipotle chili powder
For The Filling
1 tbsp extra-virgin olive oil
1 onion, chopped
3 c sweet potatoes, skinned and chopped (about 2 large sweet potatoes)
1 (15 oz) can fire-roasted diced tomatoes, drained
1 (16 oz) can salsa
2 garlic cloves, minced
1/2 c water
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (12 oz) round of queso fresco
16 6-inch corn tortillas
Garnish: avocados, sour cream, black olives, limes, etc.
Instructions
In a medium saucepan, combine all of the ingredients for the sauce and bring to a simmer over medium-high heat; stirring occasionally.
Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat and set aside.
Heat the olive oil in a deep/large sauté pan until the oil is hot. Add the onion and cook, stirring occasionally until softened and translucent;
about 4-5 minutes. Add the sweet potatoes, diced tomatoes, salsa, garlic, and water. Stir until combined. Bring the mixture to a boil, and then
reduce the heat to medium-low. Let simmer for about 30-40 minutes, or until the sweet potatoes have softened.
Mash the sweet potatoes with a potato masher or immersion blender until they are the consistency you like. Add the black beans and the
corn, mixing well, and cook for another 5 minutes. Add about half of the round of cheese (or how much cheese you want), and stir until the
cheese is melted. Remove the filling from the heat and let cool slightly.
Pre-heat the oven to 350 degrees. Lightly spray a 9 x 13-inch baking pan with cooking spray. Pour about 1/2-cup of the sauce mixture into
the pan and lightly brush to evenly coat the bottom of the pan.
Fill each tortilla with about 2-3 tablespoons (or more, depending on how you like them) of the filling mixture. Roll each tortilla up tightly and
place each one seam-side down into the prepared pan.
Top with the remaining sauce and cheese, and bake the enchiladas for 15 minutes. Additionally, broil on high for about 5 minutes or until the
cheese is bubbling or lightly golden. Garnish with your favorite toppings.
(8 servings)
For The Sauce
1 (15 oz) can of tomato sauce
1 3/4 c vegetable broth
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp chipotle chili powder
For The Filling
1 tbsp extra-virgin olive oil
1 onion, chopped
3 c sweet potatoes, skinned and chopped (about 2 large sweet potatoes)
1 (15 oz) can fire-roasted diced tomatoes, drained
1 (16 oz) can salsa
2 garlic cloves, minced
1/2 c water
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (12 oz) round of queso fresco
16 6-inch corn tortillas
Garnish: avocados, sour cream, black olives, limes, etc.
Instructions
In a medium saucepan, combine all of the ingredients for the sauce and bring to a simmer over medium-high heat; stirring occasionally.
Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat and set aside.
Heat the olive oil in a deep/large sauté pan until the oil is hot. Add the onion and cook, stirring occasionally until softened and translucent;
about 4-5 minutes. Add the sweet potatoes, diced tomatoes, salsa, garlic, and water. Stir until combined. Bring the mixture to a boil, and then
reduce the heat to medium-low. Let simmer for about 30-40 minutes, or until the sweet potatoes have softened.
Mash the sweet potatoes with a potato masher or immersion blender until they are the consistency you like. Add the black beans and the
corn, mixing well, and cook for another 5 minutes. Add about half of the round of cheese (or how much cheese you want), and stir until the
cheese is melted. Remove the filling from the heat and let cool slightly.
Pre-heat the oven to 350 degrees. Lightly spray a 9 x 13-inch baking pan with cooking spray. Pour about 1/2-cup of the sauce mixture into
the pan and lightly brush to evenly coat the bottom of the pan.
Fill each tortilla with about 2-3 tablespoons (or more, depending on how you like them) of the filling mixture. Roll each tortilla up tightly and
place each one seam-side down into the prepared pan.
Top with the remaining sauce and cheese, and bake the enchiladas for 15 minutes. Additionally, broil on high for about 5 minutes or until the
cheese is bubbling or lightly golden. Garnish with your favorite toppings.
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