Saturday, June 23, 2007
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About Me
- BigTex71
- Avid Home Theater buff, computer nerd, sports fan (Texas Rangers, Dallas Mavericks, Dallas Cowboys, Dallas Stars, and Texas Longhorns), wannabe chef, golfer, and dedicated dad and husband.
9 comments:
Anytime pardner!
Glad you're life has reachieved some stability!
Don't keep us outta the loop!
Tag, you're it! Visit my blog to find out how to play.
:-D
I am so glad the garlic bread recipe is back... UGH!
Oh and glad you are back also :)
Can I ask you how you recovered your blog??? I recently lost mine. LONG DAY.
I am so glad the garlic bread recipe is back... UGH!
Did you not like it?
Can I ask you how you recovered your blog??? I recently lost mine.
Actually my wife told me how to recover some of the posts: search in Google and instead of clicking on the web link (which will say the page is not there) click on the 'cached' version. Apparently Google saves versions of web pages... which is a lifesaver for something like accidental deletions.
Big tex, I loved the garlic bread recipe, except I forgot to write it down *headslap*. I thought it was gone forever...
Thanks for putting it back. I need to try the chicken next.
I need to try the chicken next.
Absolutely! That is the best Chicken Parm I have ever had (and I've been to the Northside in Boston.) It's not hard to make, but it is time consuming. Plan on at least 1 hour to make it. It usually takes me 1.5 hours to make that meal... but it is definitely worth it!
Let me know how it turns out.
I will for sure let you know.
Here's one to try if you like mexican...
Chicken Enchiladas
Easy, fast and healthy (if you use low fat cheese, but really, why bother)
4 boneless skinless chicken breasts
1 small handfull cilantro
3 green onions
1/2 jalapeno (more if you like it hotter)
1 small can green chilies (fire roasted)
2 large cans green enchilada sauce
3 cups (approx.) cheese (colby jack, cheddar, mexican blend, whatever you like)
10-15 enchilada size flour or corn tortillas (you can even use the big ones or tiny ones whatever you like)
Cook chicken then cut into small cubes about 1/2 inch diameter or shred (whatever this is cooking not rocket science)put it into a medium sized pot.
Chop cilantro, onions, jalapeno. Add to the chicken. Add can of chiles and 1 can of enchilada sauce (less if you like the filling dryer).
Simmer for at least 15 min. I like to do it longer it tastes better.
Preheat oven to 400 degrees
Add cheese and filling to tortillas roll and place in deep baking dish, cover with more of the green enchilada sauce sprinkle some more cheese, cover and bake for about 15 min. Remove cover and back until cheese is bubbly.
Serve with sour cream, salsa, guacamole or any toping desired.
Enjoy!
Sounds good, I will try it sometime.
We usually make the enchilada recipe on the can of the green enchilada sauce cans (Old El Paso brand, I think.)
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