Pepper Jack Chicken Bake

Back in May I was introduced to a new product to the Pace brand line of salsas and dips, Jalapeno & Pepper Jack dip. The product has a wonderfully creamy texture and is bursting with flavor. Although it boasts jalapeno in the title, I find that it is not a super hot/spicy dip, so those with spice sensitive palates should still be able to enjoy it. This is such a versatile product that I have now added to my 'must have' pantry staple list.

Here is a quick, easy recipe that helps showcase the dip. Using very few ingredients, this can go from oven to table in no time at all. 

Pepper Jack Chicken Bake 

1 cooked rotisserie chicken, diced
Enchilada sauce (your favorite store brand will be fine or make your own)
1 jar Pace brand Jalapeno & Pepper Jack sauce
1 large (family size) can black beans, rinsed & drained
Corn tortillas
Grated cheese

Preheat oven to 350* In the bottom of a casserole dish, spread a light layer of enchilada sauce to coat bottom of baking dish. Layer 3 corn tortillas and top with another light layer of enchilada sauce.

Add a layer of the diced chicken atop the tortillas. (Depending on how many layers you prefer, you will determine the amount of chicken used. I am doing 2 layers therefore used half of the meat at this point.)

Next, add in a layer of  half the drained & rinsed black beans.

Spoon a light layer, about 1/3 of the jalapeno & pepper jack dip. Spread evenly over chicken and beans.

Sprinkle with grated cheese & a little more enchilada sauce. Repeat layers one more time.

After the second layer has been completed, top with tortillas once again. Spread remaining jalapeno & pepper jack dip over tortillas.

Spread a light layer of enchilada sauce over the jalapeno & pepper jack layer.

Top with grated cheese. Bake uncovered for 20-30 minutes until completely heated throughout & cheese has melted.

Click HERE for printable recipe

 

Homemade Vanilla Extract

When baking sweets one universal ingredient seems to be vanilla extract. It's ever so frustrating when you think you have all the ingredients a recipe calls for but in mid preparation, you realize you are either out or extremely low on your extract. Well, I decided I was going to start now to get prepared for my holiday baking. Yes, I realize Halloween, Thanksgiving and CHRISTmas are a ways off, but they will come sooner than we know it.
After a trip to the market to pick up a few goodies, I decided tonight was as good a night as any to start my Homemade Vanilla Extract concoction. It takes very few ingredients & almost no time at all...well, man power time that is. 

Here's what you'll need:
1 cup Vodka
2-3 Whole Vanilla Beans
Container with lid

Remove vanilla beans from their container and slightly slit each one open. You don't want the bean to loose it's valuable inner 'meat', you merely want to give the bean an opening for the vodka to seep into the pod and work it's magic. Place the beans into your container.

 

Next, you will want to pour your vodka into the jar making sure that your vanilla beans are fully submerged. You may need to bend the beans slightly to make sure they are completely covered with the vodka. 

Once the beans have been covered completely, close the lid to the jar or container and let sit for 6-8 weeks. Keep an eye on the beans to make sure they continually stay submerged. As long as the lid is in place you shouldn't loose any liquid. If not, you may need to replenish the vodka to keep the beans covered in the liquid.

Keep in mind that the longer you allow the vanilla beans to soak in the vodka the stronger the extract will be in flavor. Also, if you add in more beans the flavor will intensify as well. Your rule of thumb is 2-3 vanilla beans per 1 cup of vodka. 

Since I just started my extract tonight, I can not show you my finished product. However, I will post picture updates as time progresses so you can follow the progression of the extract.  

UPDATE 7-14-13 
**It's been less than 24 hours since starting my extract but already you can see a change in the color of the vodka. 

UPDATE 7-16-13
** 3 days later and you can really see the vodka changing color from the vanilla bean. 

UPDATE 7-23-13
**Look at the beautiful color it has now changed to. It still has a way to go before it's ready but it's certainly on it's way to extract gold.
 
Click HERE for printable recipe

 

Our Bounty

Yesterday we went to the local orchard. It is a beautiful place filled with GOD'S awe inspiring wonder. Here's a sampling of what we picked...pluots, peaches and blackberries....straight from the trees & bushes. I see cobbler in my future!

Strawberry Bread

1 c. butter 
1 1/2 c. sugar 
1 tsp. vanilla extract 
1/4 tsp. lemon extract 
4 eggs 
3 c. all purpose flour 
1 tsp. salt 
1/2 tsp. baking soda 
1/4 tsp. cream of tartar 
1 c. strawberry preserves 
1/2 c. sour cream 
1/2 c. chopped pecans 


Grease and flour 2 bread loaf pans. Set aside. Preheat oven to 350*. 

In a large bowl cream together butter, sugar and extracts. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients in a separate small bowl. Add dry ingredients alternately with preserves & sour cream. Fold in pecans. 

Bake at 350* for 50-60 minute. Let cool in pans for about 10 minutes before removing. Serve warm with butter or dust top with powdered sugar.

Click HERE for printable recipe

Macaroni & Cheese Soup

A few nights ago I pulled out my old recipe boxes & took a stroll down memory lane. In search of an old tried -n- true recipe to add to the weekend menu I came across a recipe I had shared in a recipe swap years ago. Even though the temperatures aren't cold enough for soup, it didn't matter because anytime is a good time in my opinion for noodles & cheese! I hope you enjoy this as much my tummy does.

1 lb. ground beef or turkey, cooked & drained 
1 c. uncooked elbow macaroni 
1/4 c. butter 
1/2 c. carrots, finely chopped or shredded 
1/2 c. celery, finely chopped 
1 small onion, finely chopped 
3 c. milk 
6 oz. Velveeta cheese, cubed 
2 Tblsp. chicken bouillon granules 
1/2 tsp. pepper 
2 Tblsp. cornstarch 
2 Tblsp. water 
1 (15 oz) can whole kernel corn, drained 
1/2 c. frozen peas 

Cook macaroni according to package directions. Drain and rinse with cold water & set aside.

Melt butter in a skillet over medium high heat. Add carrots, celery & onion. Cook for 5-7 minutes or until vegetables have softened and onions are translucent. Remove from heat & set aside.

 

In a heavy dutch oven combine milk & cheese. Heat over medium heat stirring often until cheese is fully melted. Stir in bouillon granules and pepper. Stir together cornstarch & water. Pour into milk mixture and stir consistently until mixture thickens. Bring to a boil and let cook for 1 minute.

 

 

 

 

 

       

Stir in cooked vegetable mixture, corn, peas, macaroni & cooked meat. Stir to mix well. Let simmer over med-low heat until all ingredients are heated thoroughly. Serve warm.

Click HERE for printable recipe