Pumpkin, Black Bean, and Chicken Enchiladas Recipe

I love cooking with Pumpkin puree.  I've even contemplated making my own and freezing it.  I haven't fully felt up to that challenge yet, but maybe one day.  Luckily for me the canned stuff is awful tasty and adds just a little something yummy to a recipe.  Just before I went to the hospital to have my new baby (who will be 7 weeks old tomorrow) I saw this tasty looking delight and knew I had to give it a try.  It was a little spicy..or a lot spicy if you are a 2 year old.  Perhaps this helped to push me into labor.  Then again...I made this two days before I delivered...and I was induced so it really didn't help at all.  But i really recommend this little beauty..and the leftovers freeze well and cook up awful fast when you have a fussy newborn.

You will need Tomato Sauce, Jalapeno, Chili Powder, Cumin, Garlic, Pumpkin Puree, Sour Cream, Tortillas, Pepper Flakes, Onion, Black Beans, and Cheese.

You will also need some shredded Chicken.  You can cook it up or use a bit of left over Chicken for this.

Chop up the Onion, Garlic, and Jalapeno.  I discarded half of the Jalapeno seeds and it still had quite a bit of kick.

Add the Olive oil to a pan and one it's warm add in the chopped veggies.  Cook until they are softened, about 5 minutes.

Meanwhile, in a large bowl combine the Sour Cream, a bit of the Tomato Sauce, Pumpkin Puree, Chili Powder, Garlic, Salt, and Pepper and mix together really well.

Rinse your Black Beans to get the weird goop off of them.

Add the Beans to the Onion mixture and stir together well.  Add in the Cumin, Pepper Flakes, and Chili Powder.  Also season with a bit of Salt & Pepper.

Add the rest of the Tomato Sauce and incorporate everything.  Let it boil for about 5 minutes to let the flavors meld as the Tomato Sauce reduces a little.

Add about 1/3 of the Pumpkin sauce to the bottom of a large baking dish and spread it out evenly.

Take another 1/3 of the Pumpkin sauce and add it to your Chicken.

Grab a Tortilla and place about 1/4 cup of the Chicken mixture and then about 1/4 cup of the Beans mixture right in the middle.

Top with a sprinkling of shredded Cheese.

Roll the tortilla up, making sure to tuck the ends in as you roll.  Place seam side down in the baking dish right on top of the Pumpkin sauce.

Once you have rolled all of the Enchiladas up top with the remaining 1/3 of Pumpkin Sauce. 

Sprinkle a generous amount of shredded Cheese all over these babies.

Bake at 375 degrees for 20-30 minutes, until the cheese is melted and bubbly and everything is warmed through.

My former baby newly made middle child enjoying the feast.

My oldest really dug in.

Top with Sour Cream, Avocado, and Cilantro.  Enjoy!

Pumpkin, Black Bean, & Chicken Enchiladas Recipe
Source:  Tasty Kitchen

Sour Cream Sauce:
1 15 oz can Pumpkin Puree
1 C Tomato Sauce
1 C Sour Cream
2 TBSP Chili Powder
2 Cloves Garlic,
Salt & Pepper to taste

Filling:
3 C Shredded Chicken
1 tsp Olive Oil
1 Onion Chopped
2 Cloves Garlic, Minced
2 15oz cans Black Beans, drained
1 Jalapeno, finely minced and you can remove the seeds and ribs to lessen the heat a bit
2 C Tomato Sauce
2 TBSP Chili Powder
2 tsp Cumin
1 tsp Red Pepper Flakes
Salt & Pepper to taste
Tortillas
3 C shredded Cheese

Toppings:
Diced Avocado
Sour Cream
Cilantro

Preheat oven to 375 Degrees.

Warm a pan over medium heat and add in the Olive Oil.  Add the Onion, Jalapeno, and one clove of  Garlic to the pan.  Stir together and cook for about 5 minutes until they begin to soften.  Add in the Black Beans, Tomato Sauce, Chili Powder, Cumin, Red Pepper Flakes, and Salt & Pepper to taste.  Stir together and bring to a boil, then lower the heat a bit and simmer, stirring often, about 5 minutes.  Remove from the heat.

Meanwhile, In a bowl combine the Sour Cream, Pumpkin puree, Garlic, Tomato Sauce, and Chili Powder.  Season with a bit of Salt & Pepper.  Mix about 1/3 of the Pumpkin Sauce into the Shredded Chicken.  Also spread another 1/3 of the sauce on the bottom of a large baking dish.

Grab a Tortilla and top with about 1/4 C of the Chicken mixture and 1/4 C of the Bean mixture.  Sprinkle  1-2 TBSP shredded Cheese on top.  Roll up the Tortilla, making sure to tuck in the ends.  Place in the Baking dish seam side down.  Pour the remaining Pumpkin sauce over the top of the Enchilada's and sprinkle with the rest of the Cheese.  Bake 20-30 minutes until bubbly and warm through.

Enjoy!

Vietnamese Banh Mi Sandwich Recipe

Summer is quickly coming to a close.  It breaks my heart a little because we haven't been able to go to the water slide as much as I had hoped we would.  I have a few more weeks of August so I better go at least once a week to make sure we cram plenty of chlorinated water fun into our lives.  Although I don't think my baby likes the water slide.  They have a wave pool and when the waves come on it terrifies her.  My oldest loves the wave pool and always wants to take our tube into the super deep end which terrifies me.  She's just too young!

Speaking of summer coming to a close, have I got a tasty recipe for you.  A few years ago my husband and I were living the sweet life in Hawaii as DINKS (double income no kids).  It truly was sweet.  We were introduced to the delicious Banh Mi sandwiches at a little French/Vietnamese joint called Ba Le.  So good!  When I saw this recipe I knew we would be instant friends.  We all loved this dish.  My husband invited me to make it whenever I want.  He then took all of the leftovers to work the next day before I was awake and could protest.  Next time I'll have to make double so we all have leftovers.  Try it, and try it fast!  You won't be disappointed.

To start off we need to create a little pickle.  You will need a Cucumber, some Carrots, Sugar, and Rice Vinegar.

Measure out your Rice Vinegar.

Then add in a touch of Sugar.  Ok, maybe I added a touch more than a touch...then stir together until the sugar dissolves.

Peel and Chop your Cucumber then peel and grate your Carrots.

Combine the Vinegar/Sugar mixture with the Carrots and Cucumbers.

Mix together together well, cover, and let sit in your fridge for at least an hour.

After the veg has had time to pickle you can get your other ingredients ready.  You will need the pickled veg, Chopped Lettuce, Mint Leaves, Cilantro Leaves, Shredded Chicken (I used a Rotisserie Chicken), Sriracha, Sweet Thai Chili Sauce, Mayo, and a fresh Baguette cut in half.

Spread a little may on both sides of the bread and then add a bit of the Sweet Thai Chili Sauce (I used the Mae Ploy brand) to one or both sides.  Then add a bit of Chicken to the top. 

Top the Chicken with a little Lettuce, Cilantro, and Mint Leaves.  Make sure you get the Mint because it truly makes the dish in my opinion.

Then put plenty of the pickled veg on top.

For a little kick add a bit of Sriracha.  The funny little red spots are the Sriracha..I didn't add too much to mine because I like to take it easy.  But feel free to lay it on thick if you like the spice.

Place the top on and Enjoy!

Vietnamese Banh Mi Sandwich Recipe
Source:  How Does She

1 fresh Baguette, cut in half lengthwise and then cut into portions
Mayo
Rotisserie Chicken, shredded
Cucumber, Peeled and cut into smallish chunks
Romaine Lettuce chopped into little pieces
1/2 C Shredded Carrots
Fresh Mint Leaves
Fresh Cilantro, roughly chopped
Sriracha Sauce
Sweet Thai Chili Sauce
1/2 C Rice Vinegar
1/4 C Sugar

At least one hour before meal time add the Rice Vinegar and Sugar and stir together until dissolved.  Add the chopped Cucumbers and Shredded Carrots and mix together really well.  Cover, place in the fridge, and let sit until dinner time.

Spread desired amount of Mayo on both sides of the baguette.  Add a good amount of Sweet Thai Chili Sauce to at least one side of the bread.  Top with the Chicken, Lettuce, Mint Leaves, Cilantro, and desired amount of Sriracha sauce.  Place the top of the baguette on and Enjoy!

Mexican Salsa Crock Pot Chicken Recipe

I just finished up a lovely and relaxing vacation.  We spent a week on the road and ended up in Northern California in a little town Called Burney.  This quaint little town is home to one of the most spectacular Waterfalls I have ever had the luxury to see.  If you ever find yourself in Burney do not miss the chance to see the McArthur-Burney Falls, they are spectacular.  We enjoyed the Falls on a lovely 75ish degree day and went on a little hike in the woods surrounding the river.  Perfect day!

Upon returning home it was back to the real world and back to cooking up some mighty fine eats.  I tried this little gem of a meal which my whole family loved.  We all gobbled it up after some serious traveling induced hunger.  I hope you will give it a try..cause it is tasty!

You will need a Slow Cooker/ Crock Pot, Chicken Breasts, Taco Seasoning, Cream of Mushroom Soup, Sour Cream, and Salsa.

Add the Salsa, Cream of Mushroom Soup, and Taco Seasoning to your Crock pot and mix it all together well.

Salt & Pepper your Chicken on both sides then nestle them into the spicy bath of goodness.

Set your Slow Cooker to Low and let it cook for 6 hours.  Whenever I cook with the Crock Pot I think of that Ronco Rotisserie where they say "Set it and Forget it!"  I just love my Crock Pot!

When the cooking time is up grab some tongs or a couple of forks and shred the Chicken.  It will be so tender and luscious that it will shred very easily.

Mix in the Sour Cream..Oh yeah!  This makes it so creamy and good!

Serve on top of some Rice with a bit of Shredded Cheese, Diced Avocado, and Cilantro.  Or you can use it as a taco filling, or you can use it in a taco Salad, or...the possibilities are endless!  Just make this cause it's crazy tasty!

Mexican Salsa Crock Pot Chicken Recipe
Source:  Chef Mommy & original Source:  Fake Ginger

3 Chicken Breasts
1 Can Cream of Mushroom Soup (I used the Healthy Request one)
1 C Salsa
1-2 TBSP Taco Seasoning
1 C Sour Cream

Toppings:

Shredded Cheese
Cilantro
Diced Avocado

Place the Salsa, Cream of Mushroom Soup, and Taco Seasoning in the bowl of your Slow Cooker and mix together well.  Salt & Pepper both sides of your Chicken and nestle it in the Soup/Salsa mixture.  Set the cooker to Low temperature and let cook for 6 hours or until the Chicken is tender.

When the cooking time is over shred the chicken in the Crock Pot with tongs or two forks.  Mix in the Sour Cream and serve with Shredded Cheese, Cilantro, and Diced Avocado over Rice...or any way you want.

Enjoy!

Dumplings Recipe

I am about to share the most amazing and delicious Dumpling recipe ever.  My Mom has been making these dumplings for as long as I can remember.  These Dumplings make for an amazing Chicken & Dumplings dish.  They are light and fluffy and so much fun to eat.  I recently celebrated turning 29 again  a Birthday and my Mom asked what I wanted her to make me for dinner.  There was no question in my mind..I wanted some of her Chicken & Dumplings.  I decided to go over to her house a little early so I could blog her preparing this delicious feast so you and I can enjoy it on our own.

The recipe came from this Betty Crocker Cookbook that my parents got as a wedding gift some 35 years ago.  It was published around 1969.  This book has been loved.  We checked a more recent copy of the book and the recipe is still being published (obviously because it tastes like a bit of Heaven on Earth).

You will need Parsley, Baking Powder, Flour, Milk, and Shortening (we used Butter flavor).

In a large bowl combine the Flour, Baking Soda, and Parsley.

Add in the Shortening.

You can just stir it up with a fork to cut the Shortening into the Flour mixture.  When the Shortening begins to form smallish lumps you are good to move on to the next step.

Add the milk.

Mix everything together to make a sticky dough.

Meanwhile whip up a chicken soup.  You can do this the fancy homemade way..or you can whip up something fast and easy.  Hopefully one day I will be around when she makes the soup part so I can blog that for you too.

Grab the dumpling dough by the spoonful.  These were probably a little over a Tablespoon worth.

Just push them into the soup using your finger.

Make sure to space them out a little so they have room to cook.

Bring the pan to a simmer and cook for about ten minutes.

Cover and cook another ten minutes.

Look at how fluffy and amazing these little beauties are. 

Enjoy!

Dumplings Recipe

1 1/2 C Flour
2 tsp Baking Powder
3/4 tsp Salt
1 TBSP Dried Parsley
3 TBSP Shortening
3/4 C Milk

In a medium bowl combine the Flour, Baking Powder, Salt, and Dried Parsley.  Cut the Shortening into the mixture.  You can do this using a fork by mixing everything together well.  Once you get what looks like coarse crumbs you have reached the correct consistency.  Add in the milk and combine everything well.

Add the Dumplings by the spoonful to a boiling vegetable, Chicken, or Beef stew.  Allow to cook for ten minutes.  Then cover the pot and cook for another ten minutes until the Dumplings are fluffy and amazing. 

Enjoy!