Mimi's Favorite Recipe's: May 2021

Thursday, May 13, 2021

Moscato Margarita

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 5 MINS

TOTAL TIME: 0 HOURS 10 MINS

INGREDIENTS

1/4 c. granulated sugar

Lime wedges

1 c. chopped strawberries

1 c. tequila

1 c. moscato

1 c. triple sec

1/2 c. lime juice

2 c. ice

Wednesday, May 5, 2021

Candied Pecans

TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD: about 1 pound (8 servings).

I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas

Ingredients

2-3/4 cups pecan halves
2 tablespoons butter, softened, divided
1 cup sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

1. Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside.
2. Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan.
3. Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated.
4. Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

Monday, May 3, 2021

Slow Cooker Chicken Enchilada Casserole

A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.

Prep Time5 mins

Cook Time8 hrs 40 mins

Total Time8 hrs 45 mins

Course: Main Course

Cuisine: American

Keyword: chicken enchilada casserole

Servings:

Calories: 398kcal

Author: Sarah Olson

Equipment

Slow Cooker- 6 quart or larger

Ingredients

1.5 lbs. boneless skinless raw chicken breasts (don't use any more than 1.5 pounds, the casserole will seem dry if you do).
28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas

Add these items at the end:

10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided

Instructions

Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce. Stir.
Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream (optional)

Notes

Can I use a different kind of meat?

Boneless skinless chicken thighs - These work great if you love dark meat.
Ground beef - One of the most popular questions I get asked is if ground beef can be used. The time can be cut in half if cooked ground beef is used.
Cubed beef stew meat - The is great if you love beef enchiladas and the beef flavors the enchilada sauce very well.
Pre-cooked chicken or turkey - If you only have cooked chicken or turkey you still can make this recipe. Cut the initial cooking time in half. Rotisserie chicken works great in this recipe.

Can I use green enchilada sauce? If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas. Can I use flour tortillas? Flour tortillas can be used but the casserole may turn out soggy. I recommend corn tortillas if you have them. What should I serve with enchilada casserole?

This meal I OFTEN make with NO SIDES! Yes, it's that good on it's own. If you are making this for a party or crowd make a side or two.
Spanish Rice
Refried Pinto Beans
Sour cream - A small dollop on top goes a long way.

Nutrition