I got this recipe from one of my room-mates and good friends from college, Candice Sorensen. It is so yummy, and always a favorite at our house. I use flour tortillas because that is what we prefer, it just depends on your preference. Avocado slices are also a nice garnish on top.
1 tablespoon oil
6 cloves garlic minced
1 tablespoon cilantro chopped
8 corn tortillas
3 chicken breasts (cooked)
1 can 15 oz. puréed tomatoes
6 cups chicken broth
2 cups water
1 6 oz. can of tomato paste
2 tsp. chili powder
2 bay leaves
shredded cheese for on top
1 onion finally chopped
Warm oil in large pot over med-low heat. Add garlic & cilantro, sauté for 3 min. Chop 4 tortillas into squares, sauté for 5 min. Slice chicken into bite size pieces. Add chicken, tomato, onion, chicken broth, water, paste, chili powder, bring to boil over high heat. Reduce to low simmer for 30 minutes. Preheat oven to 400. Cut remaining 4 tortillas into strips and bake for 7 minutes. Dress as desired.
Monday, February 14, 2011
1 onion (size of orange)
3 stalks celery
3 cloves garlic
Progressive Italian bread crumbs
1 Lb sausage
1 box cream cheese
50 white buttom mushrooms (about 3-4 boxes)
1) Pop off stems of mushrooms, and then wipe off with a lightly damp rag and dry. (don't wash directly under water; they absorb water and will then cook off and be a "soup" when you cook them)
2) Chop vegies finely. Saute celery and onion with the sausage and add the garlic for the last few minutes. If needed, add a little butter. Break the sausage into very small pieces as it cooks.
3) Mix sausage mixture, cream cheese and bread crumbs together. (Continue to add bread crumbs until it is a nice, moist stuffing consistancy).
4) Stuff the mushrooms!
5) Sprinkle parmesan cheese on top.
6) Bake 350 degrees 20-25 minutes (until browned)
7) Grab a few before they're gone!
**Tip: I prepare in advance and bake right before a party. I also chop the stems and use them in a ham and cheese omelet so they don't go to waste. Enjoy!