Funeral Potatoes

Funeral Potatoes

 

1 package Frozen Hash Brown Potatoes 28 oz. (green peppers and onion)

1.5 cups sour cream

1 can cream of chicken soup

1/2 cup butter melted

1 tsp. salt

1 tsp. minced onion or onion powder optional

2 cups shredded cheddar cheese

1 bunch green onions, diced

3 cups Corn Flakes, crushed Mixed with 1/2 cup melted butter

 

Place your potatoes in a colander. Let set until thawed and drained.

 

Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.

 

Add potatoes to mixture and stir until all combined. Place in 9x13 pan.

 

Sprinkle on butter covered crushed Corn flakes.  Bake uncovered at 350 for 40-50 minutes.

 

 

Recipe altered from Lil' Luna.

Chicken Curry Stir Fry

Chicken Curry Stir Fry
 

2 tbsp olive oil or other preferred oil

2 chicken breasts, diced

1 bell pepper, sliced into thin strips

1 onion, halved and then cut into strips

1 head broccoli, cut into bite sized pieces

4 cloves garlic or 1 shallot, diced

1 tbsp smoked paprika

1 tbsp red curry powder

2 tsp turmeric

 

In cast iron pan or heavy skillet, heat oil until shimmery.  Add chicken and brown evenly.

 

 

If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).

 

 

Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn.

When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.

 

 

Combine well so spices evenly coat chicken and veg.  Serve hot on its own or over rice.

Enjoy!

 

This recipe comes from Sweet C's Designs.

Basil Vinaigrette

This is delicious and easy!  I used it both on salad and instead of mayo on sandwiches!  Fantastic!

Basil Vinaigrette

1 ½ cups lightly packed fresh basil leaves
½ cup extra virgin olive oil
½ cup fresh, finely grated Parmigiano Reggiano
3 Tsp red or white wine vinegar
2 Tbsp fresh lemon juice
2 tsp garlic, minced
½ tsp finely grated lemon zest
¾ tsp kosher salt
Freshly grated black pepper

 

Put the basil, olive oil, Parmigiano Reggiano, vinegar, lemon juice, garlic and lemon zest into a blender or food processor.  Blend until smooth.  Season to taste with salt and pepper.

 

Honey Lime Chicken Enchiladas

 

These enchiladas were absolutely incredible.  This might be the best thing I've ever had!  It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them!  This is definitely something to try!

 

Honey Lime Chicken Enchiladas

 

1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

6 tablespoons honey

5 tablespoons lime juice (2 large limes)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce

1/2 c. heavy cream

 

Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.

 

 

 

Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight).

 

While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.

 

 

 

Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

 

 

 

This recipe comes from Favorite Family Recipes!