Ingredients:  Serves 2-3
1 sour apple
1 Tbs butter
½ teaspoon vanilla extract
1 ½ Tbs light brown sugar
½ tsp lemon juice
1 tsp ground cinnamon
¼ tsp (or pinch) of salt
Vanilla ice cream

Sour Apple Vanilla Sweetness

Instructions:

Peal and section apple.  Sprinkle cinnamon on it and mix around.  In a saute pan, melt butter, vanilla, brown sugar, lemon juice, and salt.  Add the apples, and cook until apples are tender.  Plate with a scoop of vanilla ice cream.  If you really want to have the texture of the apple pie, serve it with a graham cracker.

Posted in Recipe- Dessert, Recipes | No Comments »

What do you do with your dyed eggs after Easter is over? Here’s an idea that could help you find new meaning for those leftover colored eggs.

Vegetable oil

2 hardboiled egg

1 Tbs flour for dredging

1 egg beaten with 1 tsp of water

2 Tbs seasoned breadcrumbs

Salt and pepper

Instructions:  Remove shells from hardboiled egg.  Roll egg in flour.  Dip egg in egg wash.  Dredge in seasoned breadcrumbs.  Heat oil in a small saucepan to 350 degrees.  Deep fry egg until golden brown.  Remove egg and season with salt and pepper.  Wait until cool before cutting in half.

To add extra flavor and texture, remove the yolks and mix with ½ tsp of mayonnaise and ½ tsp of mustard.  Mix together and scoop yolk mixture back into the egg white.  These are no deviled eggs.  They are kicked up angelic eggs!

Posted in Recipe-Side Dishes, Recipe-breakfast, Recipes | 3 Comments »

Chicken Enchiladas

Ingredients:
1 cup onion, chopped
1/2 cup green pepper, chopped
2 Tbsp butter
2 cups cooked chicken, chopped
1 4-oz can green chili peppers
3 Tbsp butter
1/4 cup flour
1 tsp ground coriander
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
12 6-inch tortillas

In a large saucepan, cook onion and green peppers in the 2 Tbsp butter till tender.  Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.

For sauce, in the same saucepan melt 3 Tbsp butter.  Stir in flour, coriander and salt.  Stir in chicken broth all at once; cook and stir 1 to 2 minutes more.  Remove from heat; stir in sour cream and 1/2 cup cheese.  Stir 1/2 cup of the sauce into the chicken mixture.  Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture.  Roll up.  Arrange in a greased 13×9x2-inch baking dish; pour remaining sauce over enchiladas.  Sprinkle with remaining cheese.  Bake, uncovered, in a 350 degree oven about 25 minutes or until bubbly.  Serves 6.

Cook’s Notes:

•    I cooked and used the whole chicken using the broth for the sauce.

•    I heated the tortillas in the microwave before dipping in the sauce.

•    I added more cheese to the tortilla when filling with chicken mixture.

•    I covered while heating.

Posted in Chicken, Recipe-Meats, Recipes | 12 Comments »