The second annual Mother-Daughter cooking night occurred, with more fabulous food…and a few lessons along the way…grocery shopping (where DO you find chicken broth?) making a roux, planning for prep time when cooking/coordinating dishes and emulsifying liquids to make a dressing. Check out our recipes from last year by clicking here!
The recipes were found on Pinterest…another shared love of all four us…and from a trusted and true cookbook – Colorado Collage – that we both own (thanks to a sweet b’day gift from my friend!) The boys were even included tonight as well…nothing like bonding over college football while the girls cooked in the kitchen.
Found on Pinterest at Quick Dish by Tablespoon
- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 1/2 teaspoon garlic salt
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 cup sliced pepperoni, chopped
- 1 cup marinara or pizza sauce
- Preheat oven to 425 degrees. Press pizza dough into a large rectangle.
- Sprinkle dough with garlic salt, basil, cheeses and pepperoni. Starting at the short end, roll dough up tightly to form a log. Slice into 1-inch pieces.
- Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping
White Chicken Enchiladas
Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6
- 1 (4 oz) can diced green chiles
- 1 tablespoon Canola Oil
- 1 whole Large Onion, Diced
- 8 fajita size flour tortillas
- 2 cups shredded Monterey Jack Cheese, divided
- 2 cups shredded cooked chicken
- 2 cups chicken broth
- 1 cup Sour Cream
- 1 teaspoon Paprika
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- Salt And Pepper, to taste
- Chopped fresh cilantro for garnish
- Picante Sauce (optional)
Heat 1 tablespoon canola oil in a skillet over medium heat. Add onions and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chiles. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese mixture all over the top of the tortillas. Top with remaining ½ cup cheese, then bake at 350 degrees for 30 minutes.
Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired.
Southwestern Caesar Salad
from Colorado Collage
- 1/3 cup unsalted butter, melted
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 loaf french bread, cut into 1/2-inch cubes
Southwestern Caesar Dressing
- 3 tsp minced garlic
- 2 shallots, peeled
- 2 fresh jalapeno peppers, cored and seeded
- 2 cups loosely packed, chopped cilantro
- 1/2 cup red wine vinegar
- 1/2 cup freshly grated Romano cheese
- 1 egg yolk
- 1/2 tsp freshly ground black pepper
- 1 tsp lemon juice
- 1 cup olive oil
- 1 tsp olive oil
- 2 cups (about 3 ears) fresh corn kernels, or frozen corn kernels, thawed
- 3 romaine lettuce hears, torn into bite size pieces and chilled
- 2 red peppers, cut into thin strips
- 1/4 cup freshly grated Romano cheese
- Preheat oven to 350 degrees. In large bowl, combine melted butter, chili powder, cumin, and salt and stir to blend. Add bread cubes and toss to coat. Spread in single layer on baking pan. Bake 8-10 minutes, until crisp and golden brown, stirring occasionally. Remove from oven and set aside to cool.
- In blender or food processor, combine garlic, shallots, jalapenos, cilantro, vinegar, Romano, egg yolk, pepper, lemon juice, and salt to taste. Blend until smooth. With blender running, slowly add 1 cup olive oil and blend until smooth. Cover and chill.
- In skillet, heat 1 tsp olive oil over medium heat. Add corn and cook 4 minutes. Remove with slotted spoon and set aside. In large bowl, combine lettuce and half of the dressing. Toss to coat. Add cooled croutons and toss. Sprinkle with reserved corn and Romano.
And for dessert…
…simply melt chocolate and serve with fresh strawberries, pineapple, banana and pieces of angel food cake.