Getting Creative in September

     I've been itchin' to get creative in the kitchen.  It all started on Saturday while Danny was at work.  I was pondering what to make for dinner.  So once again, I opened my freezer to view what I had in there.  After digging around for a bit I came upon an idea.... Chicken Enchiladas.  But not your run of the mill, regular chicken enchiladas.  I was craving creamy goodness.  Yet still, that wasn't enough.  I wanted bacon too.  Hmmm.... Ok, "Let's try this," I told myself.  "Let's mix chicken, bacon, and spinach together with a few other goodies, wrap it up on a corn tortilla, and then cover the everything in a creamy sauce and cheese."  So I got to cookin' (after everything was thawed out).  

     Here's how it played out:

Boil 2 chicken breasts in chicken stock.  I used chicken stock and water with salt (didn't have enough stock).  Season the liquid with a smoky type seasoning.  I used Pampered Chef's Smoky Applewood Rub.  Boil until the juices run clear.  Set aside to rest.

While the chicken is boiling, cut up about 4 strips of thick cut bacon and cook until nice and crispy.  Drain on a paper towel and set aside.  After the chicken has cooled for a bit, cut it into smaller pieces and place in a food processor.  Pulse until the chicken is finely chopped.. Mix one package of frozen, chopped spinach (thawed and drained well), bacon, chicken, about a 1/4 cup sour cream, less than a 1/4 cup of fresh chives, salt/pepper/garlic powder all to taste, and a couple tablespoons of grated Parmesan cheese.  Set aside.

Mix one can of cream of mushroom soup, about a cup of milk or half and half (until the mix is a "saucy" consistency), salt/pepper/garlic powder to taste, and a teaspoon or so of the smoky seasoning (used in the boiling liquid).

After the chicken has cooled for a bit, cut it into smaller pieces and place in a food processor.  Pulse until the chicken is finely chopped.

Preheat oven to 400 degrees.

Wrap a big heaping spoonful of the chicken mixture into a corn tortilla and place it in a 9x13.  I made about 13 enchiladas.  Pour the creamy sauce over the top and sprinkle a cup (or more) of cheddar cheese on the top.

Bake until very bubbly and the cheese has browned a bit (about 20 minutes).

Let it simmer down before you serve.

 Tonight was an Italian themed dinner.  Turkey burger with an Italian twist and tortellini with a creamy tomato sauce.
For the burgers, mix one pound ground turkey with 2/3 cup Italian bread crumbs, 1/4 cup grated Parmesan cheese, one beaten egg, fresh chives, a teaspoon and half'ish of oregano, salt/pepper/garlic powder/onion powder to taste.  Form into 4 patties and cook in a grill pan, such as cast iron.  I cooked only two at a time and then set my oven to just above warm and let them sit until ready to serve.

Next was the tortellini with a tomato cream sauce.  Start with chopping up and onion and garlic.  Soften in a pan with EVOO seasoned with salt and red pepper flakes.  Then add a can of whole tomatoes with the juice (normal sized can).  Add about a teaspoon and half of dried basil and a little less dried oregano. Smash up the tomatoes. Pour in about 2/3 cup of chicken stock and about a tablespoon and half of tomato paste.  Also, add about a tablespoon of sugar.  Mix it all together really well.  Let it cook for a few minutes and then crank up the heat to high and let it reduce until it's thick.  Be sure to keep an eye on it, keep stirring because it could burn.  After it reduces taste of seasoning.
Meanwhile, cook a package of frozen cheese filled tortellini in very salty water according to the directions.
Just before the tortellini is done, add a half pint of heavy cream to the reduced tomato mixture.  Slowly heat it up, stirring constantly.
When the tortellini is done, scoop it out of the water and make sure its drained well (water and cream don't mix well).  Place the pasta in the hot sauce and mix.
Serve up the burger along side the tortellini and pour a little sauce on the burger.  Yum-O!
Makes for a happy husband :)