10 October 2008

Skillet Ham, Cabbage and Potatoes

I am burned out on all the "usual" stuff, so when allrecipes emailed me this recipe I decided to give it a go. It sounded different, but in a good way. Rather than getting ham and cutting it in cubes I just purchased Dearborn Ham from the deli department and had them "shave" cut it. I would suggest Dearborn Ham for this recipe...its the best! I also made Mrs. T's special crescent rolls...mmmm...delicious goodness!

2 tablespoons margarine
1 onion, chopped
1 small head cabbage, coarsely chopped
1/4 cup water
3 large potatoes, scrubbed and sliced
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham

In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.

Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Click here to go directly to the recipe. Photo is a stock photo from allrecipes...I was too lazy to take a picture. :)

09 October 2008

Mild Cheesy Chicken Enchiladas!

Wow, I haven't posted in a long arse time! Sheesh!

Well, I made these enchiladas on Tuesday for "Debate Date Night" (don't ask). Anyway, the were absolutely delicious! If you are a cheese and sour cream lover like I am, you will LOVE these enchiladas. I also made baked flan for dessert...see my older posts for my flan recipe.

This recipe is from Allrecipes.

2 cups cubed, cooked chicken meat (I used 2 cans of cooked chicken)
1/4 cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 1/2 cups chopped tomatoes
1/2 cup black olives

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream.
3. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.

4. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.

5. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.