December 21, 2010

Triple Sherbet Dessert

1 pkg.( 14-1/2oz) coconut macaroon cookies, crumbled
1 carton(12oz) frozen whipping topping, thawed
1/2 cup. chopped pecans
1/2 cup. flaked coconut
1 pint. each. orange, lemon and lime sherbet, softened

    In a large bowl, combine the cookie crumbs, whipped topping,pecans and coconut. Spread half into 13x9x2 inch. dish. Spread with orange sherbet,; freeze for 10-15 minutes. Repeat with the lemon and lime layers. Top with the remaining cookie mixture. Cover and freeze until firm.

Chipotle Chicken Enchiladas

Prep: 25 minutes, Bake: 40 minutes, Makes: 4 servings

2 1/2 cups. chopped  cooked chicken ( about 12 ounces)
1 to 2 Tbsp. ground Chipotle chili pepper
1 10-3/4 oz. can. condensed cream of chicken soup
1 8oz. carton dairy sour cream
1 4oz. can. diced green Chile peppers
8- 7 to 8 inch flour tortillas
2 C. shredded cheddar cheese ( 8 oz)
1/4 C. sliced green onions

   Preheat oven to 350F. Grease a 3 quart rectangular baking dish; set aside. In a medium bowl combine chicken and Chipotle chili pepper; set aside.
   For sauce, in a large bowl combine cream of chicken soup, sour cream and undrained green Chile peppers. Stir  1/2 cup of the sauce into the chicken mixture.
   Divide chicken mixture among tortillas. Sprinkle 1-1/2 cups of the cheese and the green onions over chicken mixture on tortillas. Roll up tortillas; place, seam sides down,  in prepared baking dish. Pour remaining sauce over all. Cover baking dish with foil.
    Bake in preheated oven about 35 minutes or until edges are bubbly. Uncover; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

  

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic


Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth. 
Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken. 

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. 

Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal. 

Found on: epicurious