Creamy Chicken Enchiladas


Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

This recipe, Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section “Redplum”, 1/4/15.


Creamy Chicken Enchiladas Recipe


Creamy Chicken Enchiladas

1 ½ cups shredded cheese

¼ cup chopped cilantro

12 (6 inch) flour tortillas

1 ½ cups salsa

2 ½ cups chopped cooked chicken

1 can (10 ¾ oz.) Cream of Chicken Soup

1 cup sour cream, divided


Preheat oven to 350 F.  Line a large baking pan with Reynolds Wrap 18 inch wide Heavy Duty Aluminum Foil.  Grease or spray foil to prevent sticking.  Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon ¼ cup down center of each tortilla; roll up.  Place, seam-sides down, in foil-lined pan.  Top with salsa and remaining cheese.  Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted .  Top with the rest of cilantro and sour cream.


(Recipe for the Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section, 1/4/15)


Thai Pork Noodle Bowl


Thai Pork Noodle Bowl

Thai Pork Noodle Bowl


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine.  I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe


Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce


In large baking dish, arrange ribeye pork chops evenly.  Whisk marinade ingredients together in bowl.  Set ¼ cup marinade in refrigerator.  Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings


(Recipe for Thai Pork Noodle Bowl was in, 2014)


Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce


Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives.  Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.


Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth.  Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch).  Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F.  Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side.  Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter.             10 serving (4 patties per serving)


Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth.  Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest.  Stir until combined and season to taste with salt and pepper.  Keep refrigerated.               1 ¼ cups


(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)


Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Who says that a muffin has to be sweet!  This Cheesy Herb Muffin is delicious made with onion and cilantro, just to name a few of the herbs that go inside these muffins.

Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Topping:   ¼ cup finely chopped onion

¼ cup finely chopped fresh parsley

1 ½ to 3 tsp. dill seed

1 tsp. chopped fresh cilantro

Muffins:   2 cups flour

1 Tbsp. sugar

3 tsp. baking powder

½ tsp. salt

¼ cup margarine

4 oz. Muenster cheese, cut into ¼-inch cubes

2 Tbsp. grated Romano cheese

1 cup milk

1 egg

In a small bowl, combine all topping ingredients; blend well.  Set aside.

Preheat oven to 400 F.  Grease 12 muffin cups.  In a large bowl, combine flour, sugar, baking powder and salt; blend well.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Stir in cheese.

In small bowl, milk and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.  Fill greased muffin cups ¾ full.  Sprinkle topping evenly over batter in each cup; lightly press batter.

Bake at 400 F. for 19 to 21 minutes or until light golden brown.  Cool 1 minute.  Using a knife or small spatula, loosen sides of muffins.  Remove from pan.  Serve hot or warm.  12 muffins


(Recipe for the Cheesy Herb Muffins was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 24)

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