Super Bowl recipe...and a few others too

AWE  Super Bowl Sunday is here and we are spending it relaxing..just the three of us and the pups.  We toyed with the idea of having some folks over, but decided against it.  We've been pretty busy lately and decided to keep things very low key and relax & enjoy.  So far, that is exactly what we are doing, too.  The hubby and I may have to venture out and take a walk before the big game...it's 75 degrees and sunny here..just beautiful!!!

Because it is just the three of us today, I'm not doing a bunch of cooking.  The hubster is going to grill some Buffalo wings, I have some brownie bites on hand and I'll be making a yummy warm spinach dip with garlic bread closer to game time.  That's it, nothing fancy..and I am soooooo ok with that today.  :)


I haven't been making up weekly menus and I KNOW I have to get my rear in gear b/c I've been making a ton of trips to the grocery store for a little bit here and a little bit there.  Such a waste of time and money, actually, but it's my own fault.  I just have to sit down, put my thinking cap on and get to menu making!  Despite not having a menu made up, I have been cooking & doing a bit of baking. I've tried a few new recipes, too. The weather here has been wonderful for BBQing, so we've been doing a lot of that! Pork chops, steaks, hot dogs and hamburgers...you name it, we've been throwing it out on the grill!  And it's February....WOW  I still can't get over this weather!


Oh, we had a Mexican themed dinner party last weekend and everything was a hit! We had chicken and beef enchiladas, Mexican rice, black bean & avocado salad, tossed salad, French Toast cupcakes, brownies and chocolate covered pretzels. Ok, odd dessert spread, but it was good..and that's what matters. I made a TON and there were just a few left overs when it was over with.  :) I will share the recipes.


Hope to hear some more feedback from some of the folks who have been trying out some of the recipes that I've posted.  I've heard from a few folks and am so thrilled that you guys are following my blog and trying things out!  YAY!  I hope to get better at this blogging thing...really I do.  :) 


Until next time...happy eating!  :)


Chicken Enchiladas (from my dear friend Grace)


8 oz cream cheese, softened
1/3 cup half & half
2 cups cooked & shredded chicken or ground beef
1 1/2 cup shredded sharp cheddar cheese
Chopped fresh onion to taste
Salt & pepper to taste
12 flour tortillas
Enchilada sauce (I use the mild green enchilada sauce ~ 2 cans)
*I also chop up some fresh cilantro and jalapeno and add to the mixture before filling the tortillas


Beat cream cheese with half & half until smooth.  Add meat, onion and salt & pepper. Add 1/2 cup of the shredded cheese and mix well. 


Pour sauce on a plate.  Dip one side of tortillas in sauce, fill with about 1/3 cup of the filling then roll and lay seam side down in a 9 x 13 pan (pour enough sauce in pan to coat bottom). 


Once enchiladas are assembled and in the pan, pour remaining sauce over them.  Cover with foil and bake at 350 for 20 minutes.  Sprinkle with remaining cheese and bake, uncovered for 5 minutes longer.


Black Bean and Avocado Salad


2 15 oz cans black beans, drained & rinsed
3 ears fresh corn, cooked, cooled and cut off the cob
2 red bell peppers, chopped
2 garlic cloves, minced
2 TBS minced shallots
2 tsp salt
1/4 tsp Cayenne pepper
2 TBS sugar
9 TBS extra virgin olive oil
6 TBS fresh lime juice
1 tsp lime zest
1/2 cup chopped fresh cilantro
2 small avocados, diced (do the avocados just before serving)


Combine all ingredients except the avocados in a large bowl and mix well.  Cover and chill for a few hours or over night.  Right before serving, add the avocados and mix gently. Serve chilled or at room temperature.

French Toast Cupcakes

Makes 24 standard cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks

FOR THE CUPCAKES
3 cups (381 grams) all-purpose flour
2 cups (400 grams) sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon (15 ml) vanilla extract

To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the cupcakes.

If you're not using the streusel right away, refrigerate it until ready to use.

To make the cupcakes: Pre heat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.

Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Maple Buttercream Frosting

Ingredients 1 cup (2 sticks) unsalted butter softened 1 lb. confectioners' sugar 1 1/2 teaspoons vanilla 1/2 teaspoon salt 1/3 cup maple syrup 2 tablespoons (30 ml) heavy cream Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.