BBQ Chicken Enchiladas

Recipe from:  How Sweet Eats 

Recommended by:  Heart on the Homestead

Ingredients:
8 large whole wheat tortillas
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup of your favorite BBQ sauce
1/2 large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese

Directions:
1.  Preheat oven to 375.
2.  In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
3.  Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly.
4.  Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
5.  Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish.
6.  Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes.

**This tastes as good as it sounds.  It was ridiculously easy and a great recipe to add into the rotation.  We will be having this again! 

Roasted Ranch Pork Chops and Potatoes

Recipe from: Classy, Southern Wife 

 Ingredients: 
4 boneless pork chops
1 packet ranch dressing/seasoning mix
5 tbsp extra virgin olive oil
1 tbsp crushed red pepper
½ onion, sliced
3 red potatoes chopped into bite-size pieces (I used 5 because mine were tiny)

 Directions: 
1. Preheat oven to 350.
2. Mix the ranch dressing and olive oil in a bowl.
3. Dip pork chops in dressing mix to coat on both sides and lay in a greased baking dish.
4. Top with potatoes, onions and red pepper, and then drizzle the rest of the ranch mix on top. (I made extra because I love marinade.)
5. Bake covered for 30 minutes. Remove cover and bake an additional 10 minutes until potatoes are crispy and brown. (mine had to go a little longer because my oven is slow)

**This gets a two thumbs up all around.  It was delicious and easy to make.  We will be making this again.

Blueberry Banana Pie

Recipe from:  Keeping up with the Joneses

Ingredients: 
1 (8 oz) package cream cheese, softened
⅓ cup sugar 1 baked and cooled
9-inch pastry shell (bake ahead of time)
2 bananas, sliced
1 cup blueberry pie filling
1 cup whipped topping, such as Cool Whip
¼ cup fresh blueberries (OPTIONAL)

Directions: 
1.  Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. 2.  2.  Spread evenly in bottom of crust.
3.   Arrange banana slices on cream cheese layer.
4.  Spread pie filling over bananas.
5.  Top with whipped topping.
6.   Add fresh blueberries on top and chill until ready to serve. Store in refrigerator.

**The name and the thought of this delicious dessert does not do it justice.  It was absolutely delicious!  

"Slutty" Brownies

Recipe from:  According to Jax

I'm not really sure why they're named "slutty" brownies, but they are sinfully delicious!  These are a MUST make! 

Ingredients:

Brownie Mix, prepared with water, vegetable oil, and egg as directed on box

Chocolate Cookie Mix, prepared with butter as directed on package

1 package Oreos

Directions:

1. Preheat the oven to 350 degrees.

2. Prepare cookie mix as directed on package

3. Prepare brownie mix as directed on package

4. Spray cupcake pan with non-stick spray, or line with cupcake liners

5.Assembly:

6. Layer the cookie dough on the bottom of each cupcake tin, pressing down to form the bottom of the slutty brownies.

7. Top the cookie dough mixture with one Oreo cookie. Press down firmly.

8. Pour the brownie batter on top of the Oreo layer and make sure it's evenly layers on top.

Fill to about 3/4 full.

9. Bake for 30-35 minutes.

10. After it's cooled, serve with ice cream and enjoy!

 

Easy Strawberry Crumb Pie

It's as easy and as delicious as it sounds.  This pie was a HIT at our house!  Yum!

 Recipe from:  Keeping Up with the Joneses

Ingredients:

1 refrigerated pie crust (I used a regular graham cracker crust...see the crumbles??)

1/3 cup sugar

1/2 cup all-purpose flour

3/4 cup oatmeal

4 Tbsp unsalted butter, melted and slightly cooled

6 cups (2 pounds) strawberries, hulled and quartered

1/2 cup granulated sugar

2 tsp fresh lemon juice

2 1/2 Tbsp cornstarch

1/4 tsp grated orange zest (or 1/8 tsp valencia orange peel, from the spice section) OMITTED

Directions:

1.  Bake pie crust according to package directions. Allow to cool.

2.  Prepare the crumb topping: Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

3.  Preheat oven to 350. In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 45 minutes - 1 hour, or until filling is bubbly and crust and crumb topping are golden brown.

Italian Chicken

 I'm embarrassed to admit, but it's been a long while since I was in the kitchen.  Blame it on the summer heat, just pure laziness or whatever, but I had no motivation for cooking.  That was until I found this recipe on Pinterest. 

{My picture didn't do it as much justice as the original}

Ingredients:
4-5 Roma Tomatoes (all of the Romas looked bad so I opted for Cherry Tomatoes)
1 can Artichoke Hearts
2 garlic cloves
1 tsp. sugar
2 tbsp. flour
6 boneless, skinless chicken breasts
mozzarella cheese
EVOO
Salt & Pepper to taste
Basil to garnish

Directions: 
1.  Preheat oven to 350 degrees
2.  Core and chop about the  tomatoes.
3.  Thinly slice two cloves of garlic.
4.  Drain a small jar of artichoke hearts.
5.  Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour.
6.  Place the tomato mixture in with the boneless skinless chicken breasts.
7.  Bake until the chicken is almost done.
8.  Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top.
9.  Place the chicken under the broiler for a few minutes until the cheese is golden brown and the vegetables are caramelized.
10. When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

The Verdict:
It was oh, so yummy!  I let Fred add the cheese and he added a little too much, but it was delicious.  The meal was very quick and easy to make.   I served it with the veggie noodles and a salad.  Not bad for a weeknight meal.