Notes from our test kitchen; using frozen thawed chicken will combine with the sauce causing it to become water, it is recommend to use only fresh chicken for this recipe, if you are in a hurry you may omit browning the chicken although the flavor will not be as good, the sauce amounts may be doubled keeping the garlic at the same amount

Servings 4

Ingredients:

2 pounds chicken thighs

fresh ground black pepper

oil as needed for browning the chicken

1 large onion, chopped or sliced

1 green bell pepper, seeded chopped, optional

1/4 cup prepared yellow mustard (can increase to 1/3 cup)

1/4 cup ketchup

1/3 cup cider vinegar

1 tablespoon liquid smoke seasoning (do not omit!)

1/3 cup brown sugar

1 tablespoon mild chili powder

3 garlic cloves, minced

pinch cayenne pepper

1/2 teaspoon fresh ground black pepper, or to taste

1 teaspoon seasoned salt, or to taste

Instructions:—————————————–

Preheat oven to 375 degrees F (bottom oven rack).

Grease a 13 x 9-inch baking dish.

Sprinkle the onion and bell pepper into the baking dish; set aside.

Heat oil in a medium skillet over medium-high heat.

Season the chicken lightly with black pepper, then place in the skillet and brown on both sides (about 3 minutes per side) transfer to baking dish placing on top of the onion and bell pepper.

In a bowl combine mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne pepper, black pepper and seasoned salt; pour over the browned chicken then using hands or tongs to turn the chicken to coat in the sauce and making certain that the chicken is skin side up before baking.

Bake for 40 minutes or until the chicken is cooked through and tender.

A creamy rich dessert for coffee lover’s!… sweetened whipped cream mixed with the cinnamon may be used in place of the Cool Whip

Reduce the fat and calories by using fat-free/sugar-free instant pudding mix , fat-free milk and Cool Whip lite

Yield 4

Ingredients:

2 cups cold milk (for extra creamy use 1 cup light cream and milk)

2 tablespoons sugar, or to taste

2 teaspoons instant coffee granules (for a stronger coffee flavor increase to 3 teaspoons)

1 (4-ounce) package vanilla instant pudding mix

1/8 teaspoon cinnamon

1 cup Cool Whip frozen topping, thawed or can use sweetened whipped cream with the cinnamon added while beating

Instructions:

Pour the milk into a bowl then add in sugar and coffee granules; mix until no granules remain.

Add in the dry pudding mix and whisk for 2 minutes or until well blended.

Divide into 4 dessert dishes.

Refrigerate for 2 hours or more.

Before serving whisk the Cool Whip topping with cinnamon until blended, then dollup over the top of each dessert.

I suggest to make this sauce a day or up to 5 days ahead the flavors will intensify and this sauce freezes very well…

For a smooth sauce cool then place in a processor and process until smooth, this is only optional I don’t both doing this

Yield 2-1/2 cups (approx)

Ingredients:

1/4 cup vegetable oil (or use enough to coat the bottom of your saucepan)

1 small onion, finely chopped

1/2 teaspoon crushed red chili flakes (or adjust to heat level)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 tablespoon plus 2 teaspoons mild chili powder

1 tablespoon cumin

3 garlic cloves, minced

1/2 cup bottled salsa (such as Old El Paso, freeze the remainder for another time)

1 cup tomato sauce

1 cup beef broth or water

1 teaspoon seasoned salt (or to taste, use white salt)

fresh ground black pepper, to taste

1/2 cup sour cream, optional (added in at the end of cooking for a creamy  sauce and adjust to taste starting at 1/2 cup)

Instructions:—————————————

Heat oil in a medium saucepan over medium-high heat.

Add in onion and the next 5 spices; cook stirring until the onion is tender (about 3 minutes).

Add in garlic and cook stirring for 1 minute.

Add in salsa, tomato sauce and beef broth or water; bring to a simmer over medium heat stirring constantly.

At this point you may adjust the spice amounts.

Season with salt and pepper.

Reduce heat to low and simmer for about 30-40 minutes.

For a creamy sauce at the end of cooking mix in 1/2 cup sour cream until heated through (do not allow to boil, you may add in more sour cream if desired).

Use right away or cool and refrigerate for up to 5 days or freeze.

These are not authentic but they sure make a darn good filling stuffed between tortillas then baked..

Use as many flour tortillas as needed for this I usually get between 8-10 enchiladas,  you may use your own method/recipe for assembling and baking my method is listed on the bottom of the recipe…

since my method requires red enchilada/taco sauce on the bottom of the pan and on each tortilla and then on top of the enchiladas  you could  purchase about 3  to 5 small bottles of red enchilada/taco sauce which cost wise would be expensive, I prepare a double recipe of  my red enchilada sauce that I make a day in advance, you find the recipe posted HERE

freezing  is not recommended it will cause the flour tortillas to become too soft

Ingredients:

2-1/2 pounds ground beef  (I sometimes use half spicy bulk pork sausage meat and ground beef)

2 medium onions, chopped

6 large garlic cloves, finely chopped (the more the better!)

1 teaspoon crushed red chili flakes, or adjust to heat level

2 (1-ounce) packages taco seasoning mix (such as Old El Paso taco seasoning mix)

1/3 cup beef broth or water

1/3 cup canned refried beans (can use a little more, freeze the rest for another time)

1 (4-ounce) can mushroom stems and pieces, drained

1 cup shredded cheddar cheese

salt and fresh ground black pepper, to taste (I use seasoned salt)

Instructions:———————————————–

In a large skillet cook the ground beef with onion, garlic and chili flakes until no longer pink, drain all fat then continue to cook the meat until lightly browned (this will take about 12 minutes for the meat to brown).

Mix in the two packages of taco seasoning mix and beef broth or water stirring over medium-low heat, then mix in the refried bean stirring until combined.

Mix in cheddar cheese then season with salt and pepper.

TO ASSEMBLE (the following is my method you may use your own method)

Grease baking pans (I use both a 13 x 9-inch and a 8 x 8-inch with the amount of filling listed yield with be 8 to 10 enchiladas).

Spread a  small amount of red enchilada sauce into the bottom of the pan/s.

Dollup about 2 tablespoons of enchilada sauce over the flour tortilla then using a spoon spread almost to the edges.

Place a “line” of  beef filling mix over the tortilla then sprinkle a small amount of shredded cheddar cheese over the filling.

Rollup then place seam-side down in baking dish.

Repeat with remaining tortillas.

Lightly drizzle the red enchilada sauce over each rolled tortilla, the sprinkle shredded cheddar cheese over the top.

Bake uncovered in a 350 degree oven for about 20-22 minutes or until just heated through (do not bake to long or the tortillas will get too soft).

Plan ahead this must sit in the fridge for a few hours before baking, I have omitted the amounts for the chicken and green beans you may use as much as you like but the more the better!

use only low sodium chicken broth and canned soups and if you can low sodium chicken stuffing mix, water may be replaced for the chicken broth or use half each, do not add in any extra salt to this recipe

This is a very moist casserole you prefer a more drier texture increase the stuffing mix to 2 boxes

Servings 8

Ingredients:

cooked cubed chicken (use as much as you like)

fresh green beans, cooked and sliced in half (use as much as you like or can use canned drained)

1/2 cup butter (can use margarine)

2 medium onions, chopped

2 celery stalks, chopped

4-6 garlic cloves, finely chopped

1 teaspoon fresh ground black pepper, or to taste

1  box chicken flavor Stove-Top Stuffing Mix (low sodium if possible)

2 (10.75 ounce) cans  low-sodium condensed cream of chicken soup, undiluted (I use one can each cream of mushroom and cream of chicken soup)

2 cups low-sodium chicken broth (or use water or half each)

1 cup milk

1/2 cup freshly grated Parmesan cheese

Instructions:

Grease a 13 x 9-inch baking dish (if using only one box of stuffing mix this may be baked in an 11 x 7-inch baking dish but it will be very full I recommend to place a pan underneath the baking dish).

Sprinkle the chopped chicken into the bottom of the baking dish; set aside.

In a skillet melt the butter over medium-high heat.

Add in onions and celery and saute until softened (about 6-8 minutes adding in the garlic the last 2-3 minutes of cooking then season with black pepper).

Mix in the package of stuffing mix and green beans then spoon the mixture over the chicken.

In a bowl whisk both cans of soup with chicken broth or water and milk until; drizzle over the stuffing covering completely.

Using a fork gently move the stuffing slightly to allow the soup mixture to coat the stuffing.

Sprinkle the top with Parmesan cheese.

Refrigerate for 2  or more hours.

Bake in a preheated 350 degree F oven for 35-45 minutes or until completely heated through (this will thicken up more upon standing)