Chicken Enchiladas with Sour Cream White Sauce

 

Ingredients

• For the Enchiladas:
• 2 cups cooked, shredded chicken (use rotisserie chicken for convenience)
• 8 flour or corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For the Sour Cream White Sauce:
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 can (4 oz) diced green chilies
• 2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon cumin (optional)
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a skillet, sauté the chopped onion and minced garlic in a bit of oil until softened (about 3-4 minutes). In a bowl, mix the shredded chicken, sautéed onion, garlic, and 1 cup of shredded cheese.
3. Fill the Tortillas: Spoon the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in a greased 9x13-inch baking dish.
4. Make the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the chicken broth, whisking constantly until smooth and slightly thickened. Remove from heat and stir in the sour cream, cream of chicken soup, diced green chilies, and cumin. Season with salt and pepper to taste.
5. Assemble the Dish: Pour the white sauce generously over the enchiladas, ensuring they are well-coated. Top with the remaining shredded cheese.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
7. Serve: Garnish with fresh cilantro or sliced green onions, and serve hot. These enchiladas pair well with guacamole, Mexican rice, or refried beans for a complete meal.

Tips

• Make Ahead: You can prepare the chicken filling and sauce up to 3 days in advance and store them in the refrigerator. Just fill the tortillas and bake when ready to serve.
• Customize: Feel free to add other ingredients like black beans, corn, or different types of cheese to suit your taste.
  This recipe is perfect for busy weeknights or family gatherings, offering a comforting and satisfying meal that everyone will love! Enjoy your cooking
   
   
   

Medieval Cheesecake

 

To make a medieval cheesecake, specifically the Elderflower Sambocade mentioned in the post, you'll need the following ingredients:

For the crust:
1 cup ground almonds
1/2 cup sugar
1/4 teaspoon salt
1/4 cup melted butter
For the filling:
1 cup ricotta cheese
1/2 cup heavy cream
1/4 cup honey
1 large egg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup elderflower petals (dried or fresh)

Here's a basic outline:

Preheat your oven to 300°F (150°C).
Prepare the crust: Mix the ground almonds, sugar, and salt. Add the melted butter and mix until well combined. Press the mixture into a springform pan.
Prepare the filling: Mix the ricotta cheese, heavy cream, honey, egg, ginger, cinnamon, and cloves. Stir in the elderflower petals.
Pour the filling into the crust and bake for about 40-45 minutes or until the edges are set and the center is slightly jiggly.
Let it cool completely before serving. You can top it with fresh berries and powdered sugar, as shown in the image.

Keep in mind that medieval recipes often used different ingredients and techniques, so this is a modern adaptation. For a more authentic flavor, consider using ingredients like rosewater or verjuice.

 

 

One-Pot Creamy Beef and Shells

 

12 oz 340 g pasta shells

1 lb 450 g ground beef

1 small onion finely chopped

3 cloves garlic minced

1 can 14.5 oz / 410 g diced tomatoes

2 cups beef broth

1 cup heavy cream

1 ½ cups shredded cheddar cheese

1 tsp dried Italian herbs

½ tsp smoked paprika optional

Salt and black pepper to taste

2 tbsp olive oil

Fresh parsley chopped for garnish

 

 

 

Heat olive oil in a large pot over medium heat.

 

Add ground beef and cook until browned, breaking it apart with a spoon.

 

Remove excess fat if needed.

 

Add onion and garlic to the beef.

 

Cook 3–4 minutes until onions are soft and fragrant.

 

Stir in diced tomatoes, beef broth, Italian herbs, and smoked paprika.

Bring to a gentle boil.

 

Add pasta shells, stirring to combine. Ensure pasta is mostly submerged.

 

Reduce heat to medium-low, cover partially, and simmer 12–15 minutes until pasta is tender.

 

Stir occasionally to prevent sticking.

 

Once pasta is cooked, stir in heavy cream and cheese.

 

Mix until cheese melts and sauce is creamy.

 

Taste and adjust with salt and pepper.

 

Garnish with chopped parsley.

 

Serve hot for a rich, comforting one-pot meal

 

 

No-Bake Lemon Cheesecake Truffles

 

Ingredients

• 8 oz cream cheese
• 1 tbsp lemon zest
• 1 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 1 cup white chocolate chips
• 1 tsp lemon extract
• Yellow food coloring (optional)

Directions

1. In a mixing bowl, combine cream cheese, lemon zest, graham cracker crumbs, powdered sugar, lemon extract, and yellow food coloring (if using). Mix until well combined.
    
2. Roll the cheesecake mixture into small balls and place them on a baking sheet lined with parchment paper.
    
3. Place the truffles in the refrigerator to chill for about 15-20 minutes, or until they are firm.
    
4. Melt white chocolate chips in a microwave-safe bowl. Dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Place the coated truffles back on the parchment paper.
    
5. Return the truffles to the refrigerator to allow the chocolate coating to set.
    
6. Once the chocolate coating has hardened, your Trufas de Cheesecake de Limón are ready to be served. Enjoy the tangy, creamy goodness of these delectable truffles!
    
    
    

John Wayne Casserole

 

32 ounce bag of frozen tater tots

1 pound. ground beef

2 cups frozen peppers and onions

1 ounce envelope taco seasoning mix

2/3 cup water

16 ounces sour cream

2 cups shredded cheddar cheese divided

Scallions and tomatoes for topping

 

Instructions

 

Spray your slow cooker with non-stick spray.

 

Add the tater tots in an even layer.

 

In a large skillet over medium high heat, brown the hamburger, onions and bell pepper.

 

Drain.

 

Add the taco seasoning and water to the meat mixture and cook for 5 minutes more.

 

Pour the meat mixture over the tater tots in the slow cooker.

 

In a medium bowl combine the sour cream and 1 cup of cheddar cheese.

 

Spread this sour cream cheese mixture over the meat mixture in the slow cooker.

 

Cover and cook on low for 4 hours.

 

After 4 hours top with the remaining cheese and let it melt.

 

Top with scallions and tomatoes and serve!!

 

 

 

3 Ingredient Butter Cookies

 

Ingredients

  

• 1 cup 2 sticks unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer on medium speed. Mix for about 2-3 minutes, or until the mixture is light, creamy, and fluffy. Scrape down the sides of the bowl as needed.
• Gradually add the flour, about 1⁄2 cup at a time, mixing on low speed until fully combined. The dough may appear crumbly at first, but it should come together as you mix. If necessary, use your hands to gently knead the dough until it reaches a soft, pliable consistency.

You have options for making the cookies:

• For piped cookies: Put the dough into a piping bag fitted with a large open star tip. Pipe swirls or rosettes directly onto the prepared baking sheet, leaving about 1 inch of space between cookies.
• For simple round cookies: Scoop out a tablespoon-sized portion of the dough and roll into small balls. Place them on the baking sheet and flatten each slightly with a fork or the bottom of a glass.
• Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Avoid overbaking; the cookies should remain pale and tender.
• Remove the cookies from the oven and let them cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Black Velvet Cake

 

Black Velvet Cake

2 cups all-purpose flour

1 cup granulated sugar

1 cup buttermilk

1/2 cup unsalted butter, softened

1/4 cup vegetable oil

2 large eggs

2 tbsp black cocoa powder

1 tbsp unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp white vinegar

1 tsp vanilla extract

Black food coloring (gel or paste)

 

Black Velvet / Dracula Cake – Method

1. Prep the stage

• Preheat oven to 350°F
• Grease and flour two 8-inch cake pans (or line with parchment)

2. Cream the base

• Beat butter + sugar until light and fluffy
• Add oil and mix well
• Add eggs one at a time, mixing after each

3. Build the flavor

• Mix in vanilla
• Stir in cocoa powders + black food coloring (go slow—build the darkness)

4. Dry + wet dance

• In a bowl: flour, baking powder, baking soda, salt
• Alternate adding dry ingredients and buttermilk to the batter (start and end with dry)

5. The velvet touch

• Stir vinegar into the batter at the end—this reacts with the baking soda and gives that soft, tender crumb

6. Bake

• Pour evenly into pans
• Bake 25–30 minutes, until a toothpick comes out clean

7. Cool completely before frosting

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Frosting ideas (this is where you can have fun):

• Cream cheese frosting – classic velvet pairing
• Dark chocolate ganache – leans into the Dracula vibe
• Vanilla buttercream – sharp contrast against the black cake

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A couple real-talk tips:

• Black cocoa is strong—don’t overdo it or it can taste dry/bitter
• The food coloring is mostly for looks; the cocoa gives the base darkness
• This cake shines with a soft, moist crumb, not dense—so don’t overbake

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