Paralyzed

Today, as I celebrate both child #2 5th grade graduation and child #3 Kindergarten graduation, I do so with such a heavy heart. The news of the child at DisneyWorld last night did me in.

It started with waking up on Sunday morning to the horror that happened in Orlando. I can’t even. It brings me back to the day of Sandy Hook. I was paralyzed with fear that day – I’m not sure I have really ever gotten over the horror of that day. I had 2 children in an elementary school. It took everything I had not to go take them out of school and keep them home with me forever. I believe it was one of the most horrible days, next to 9/11, that I could remember. Such unimaginable pain. I can’t imagine, and I pray never to, what those parents went through. The fear, the pain, the loss. I still cry today just thinking about it. Seeing our President cry over those children, just really hit home to me how horrible this crime was.

Then the mass shooting in Orlando this weekend. All those parents losing their beloved children (even if they are adults). Then the child being snatched by the alligator at Disneyworld last night just did me in. Too much horror and bad news. All I could think of was my children. What those poor parents are going through. You are excited to go on a fun, family vacation, and you end up coming home without someone. Horrible. Terrible. Unimaginable.

I had a hard time sleeping. I kept thinking about our last trips to Disneyworld. We had a 2-year-old boy on our last trip. We stayed at one of those DisneyWorld resorts with a beach. We played on those beaches as a family. We have pictures of us having a great time on those beaches. We sent our kids on a Pirate Cruise, where they played with Cast Members on those beaches (and went on a small boat in those waters). I vividly remember my 2-year-old running on the beach to the ice cream shop, excited to get ice cream, after a long day, but enjoying the sand on his way there.  I never considered Alligators at the Happiest Place on Earth. It never crossed my mind (it should have in Florida, but we don’t have alligators here in Oregon). That 2-year-old could have been anyone’s 2-year-old. There but by the grace of God go I. That sweet child. Those poor parents and siblings. My heart and prayers go out to them. It’s horrible. My heart breaks for them.

Seriously, my heart aches for all these parents. What a horrible week in Orlando. I want to sit in a corner and cry – just like I did with Sandy Hook (I seriously pretty much cried for a week). I hugged my kids a little tighter today, the now 3-year-old is getting more attention than he would probably like today. I am grateful for them – each one of them. Times like this make me want to wrap us all in bubble wrap and never leave the house. But I know we can’t. That is not living and enjoying life, as much as I would like to. My heart is hurting and sad for all that is lost. I pray all these families find some sort of comfort in these tragedies, and that our country tries to put aside our differences and learn to love everybody – no matter their race, religion, or lifestyle. Everyone is someone’s child, brother, sister, mother, father. We are all Children of a loving Heavenly Father. If we could honestly, truly just love one another, despite our perceived differences, what a wonderful world this would be.

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Key Lime Bars or Pie

Key Lime Bars

I first realized how much I enjoyed Key Lime Pie when we were visiting the town of Harper’s Ferry in West Virginia. We got some Frozen Key Lime Pie, that was dipped in chocolate, in a store there. I fell in love. It was so good! This is coming from someone who does not enjoy citrus much (you’ll notice my recipes rarely, if ever, have lemon in them).

I’ve made it at home several times now. This is my favorite recipe, of all I’ve tried. You can make it into a pie. Or bars. I like bars because I find them easier to cut than a pie. Freeze the bars or pie and dip in some melted chocolate and you have a really decadent treat. Seriously, so good.

The best part is that this is really easy to make. I don’t like complicated recipes, I don’t have time for them. My kids even enjoy these bars – yum! So I guess I don’t get stuck eating the entire pan myself. (I guess this is good and bad. Good for my waistline, bad for my tastebuds)

 

Ingredients:

  • 1 1/4 cup ground graham crackers crumbs
  • 2 tbsp sugar
  • 5 tbsp melted butter
  • 1 14oz can sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lime juice
  • 4 tsp lime zest (2-4 limes, depending on size)

 

Directions

Heat oven to 350.

Grease an 8×8 pan or a pie pan. Mix the graham cracker crumbs, sugar, and butter together in a bowl. Press the crumb mixture into the bottom of your pan. Bake in the oven for 10 minutes. Set aside

With a whisk attachment of an electric mixer, whisk your egg yolks for 2 minutes. Add in the sweetened condensed milk and whisk another 2 minutes. Scrape the sides of the bowl and add the lime zest. With the mixer on low, drizzle in the lime juice. Mix another 2 minutes. Pour into crust. Bake for 15 minutes. Cool on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Serve chilled. Top with whipped cream and extra zest (if desired).
Key Lime Bars

Key Lime Bars

Key Lime Bars or Pie

Ingredients

  • 1 1/4 cup ground graham crackers crumbs
  • 2 tbsp sugar
  • 5 tbsp melted butter
  • 1 14oz can sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lime juice
  • 4 tsp lime zest (2-4 limes, depending on size)

Instructions

  1. Heat oven to 350.
  2. Grease an 8x8 pan or a pie pan.
  3. Mix the graham cracker crumbs, sugar, and butter together in a bowl.
  4. Press the crumb mixture into the bottom of your pan.
  5. Bake in the oven for 10 minutes. Set aside
  6. With a whisk attachment of an electric mixer, whisk your egg yolks for 2 minutes.
  7. Add in the sweetened condensed milk and whisk another 2 minutes.
  8. Scrape the sides of the bowl and add the lime zest.
  9. With the mixer on low, drizzle in the lime juice. Mix another 2 minutes.
  10. Pour into crust.
  11. Bake for 15 minutes.
  12. Cool on rack. Filling will set as it cools.
  13. Refrigerate for at least 2 hours.
  14. Serve chilled. Top with whipped cream and extra zest (if desired).
http://mismashedmom.com/2016/06/key-lime-bars-pie.html

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Abby Bread

Abby Bread

So we have established that I have a great love for baking and cooking. I have a BIG place in my heart for Bread. Seriously – Bread, Pizza, and Chocolate – all I need to live. I make rolls of all kinds, artisan loaves, french bread, dessert bread, but to be honest, I rarely made “loaf” bread – until now! This summer, I am going to be making at least 2 of these loaves a week (when we are not on vacation) and try not buy any store-bought bread. It is just soooo good! Slather some butter on it, and you have quite the treat! Homemade bread fresh from the oven = little slice of heaven.

Now there is a story behind the name “Abby Bread.” I have had the blessing of working with the youth in my ward at church for a few years now. One of the most remarkable Young Women I have had the Privilege to teach/learn from/ serve with is Abby. She is a wonderful young woman who I admire greatly – she’s awesome (seriously, I could go on and on with how great she is…. If I were to have a favorite YW, not that I would, it would be her). So for a Personal Progress Project, Abby learned how to bake bread for the sacrament. It was one of my favorite projects ever, and the entire ward enjoyed it. We got to joking that they needed to serve butter with the sacrament bread. Recently, my LOVE for “Abby Bread” was rekindled while we were doing our YW fundraiser. She offered up her bread, I bought a loaf, and may have eaten the entire thing myself (ok, I did share a bit with my family, but I probably ate at least half of it)… After having an entire loaf, I KNEW I had to have the recipe. So I did what any person would do, and begged her equally wonderful mom for the recipe (BTW – her mom has given me several great recipes, some here on the blog, over the years)…

So I made Abby bread for myself this week. I forced myself to freeze the second loaf for a few days, so I didn’t just eat it all in one day. I took it out today and we are having it with dinner. I can’t wait… Seriously, I can’t stop thinking about eating it, but I know if I cut into it, half of it will be in my belly before dinner 😉 Ha!

It is really pretty easy to make, especially if you have a Kitchen Aid (which, if you don’t, GET ONE! Totally worth the money!!! Mine is the BIG one and is used at least 5 times per week!) and it is WELL worth the time. Nothing like yummy, fresh, homemade bread right from the oven – divine. And this recipe is seriously the BEST! I wonder how it would taste with our Rolled Sandwiches? I may be trying it this weekend….

I am mainly recording it here for me to have and reference for many years to come – I never want to lose this recipe! I know I will be making it weekly, at least through the summer! Seriously, go make a few loves now…

I will admit I did not measure the “sticky” Ingredients. I simply eyeballed them, like I do with most “Sticky” or Messy ingredients (PB, Honey, Molasses, Oil, Yogurt, etc.). I have become really good at eyeballing, mainly because I do not want to wash the dishes. It turned out great, even with my eyeballing the ingredients….

 

Ingredients:

  • 3 cups warm water
  • 1/4 cup sugar
  • 3 T yeast
  • 1/4 cup honey
  • 2 T oil
  • 2 T molasses
  • 4 cups wheat flour
  • 3 1/3 cups bread flour
  • 1 T plus 1 t of salt

 

Directions:

Mix the water, sugar, and yeast together and let sit until foamy (5 minutes or so). Add in the dry ingredients and then knead the ingredients together with the dough hook attachment for 5 minutes. Let rise for 40 minutes. Grease 2 loaf pans (I used 2 9×5 pans). Form the dough into 2 loaves and allow to rise another 40 or so minutes. Bake at 375 for 30 minutes. Allow to cool in pan for about 10 minutes, then remove from pan and cool and a cooling rack. Or if you’re like me, just slice and eat it warm with butter… Mmmmm… YUM! I’m making myself hungry….

Thank you Abby (and her mom) for this amazing bread recipe. Now I know who I can blame the 10 extra pounds I will gain this summer from eating bread on 😉

Abby Bread

I didn’t realize that one of my pans was .5″ bigger than the other pan, but it is totally noticeable in the picture!

Abby Bread

Ingredients

  • 3 cups warm water
  • 1/4 cup sugar
  • 3 T yeast
  • 1/4 cup honey
  • 2 T oil
  • 2 T molasses
  • 4 cups wheat flour
  • 3 1/3 cups bread flour
  • 1 T plus 1 t of salt

Instructions

  1. Mix the water, sugar, and yeast together and let sit until foamy (5 minutes or so).
  2. Add in the dry ingredients and then knead the ingredients together with the dough hook attachment for 5 minutes.
  3. Let rise for 40 minutes.
  4. Grease 2 loaf pans (I used 2 9x5 pans).
  5. Form the dough into 2 loaves and allow to rise another 40 or so minutes.
  6. Bake at 375 for 30 minutes.
  7. Allow to cool in pan for about 10 minutes, then remove from pan and cool and a cooling rack
http://mismashedmom.com/2016/06/abby-bread.html

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Shrimp Pasta in a tomato cream sauce

Shrimp Pasta in a tomato cream sauce

Shrimp was on sale again, and even though I LOVE my other Shrimp recipes, I still want to continue expanding our collection of recipes. So with shrimp, I try to alternate between a new recipe and a tried and true recipe.

This Shrimp Pasta in a tomato cream sauce hit it out of the ballpark. It tasted like a delicious shrimp pasta that you would get at a restaurant. In fact, when we were eating this dish, I realized why we rarely eat out anymore. I used to love to go out, and now, not so much. I realized it is because we make such good meals here at home now, our food is usually better than most restaurants. That, and I am a homebody who doesn’t like to leave the house much.

My kids gobbled it up. The skillet was almost completely gone by the end of the meal (probably 3 bites left). It reminded me a bit of my favorite, Butter Chicken, only with shrimp. This will be made often here at this house. Soooo Good! Next time you can pick up a pound of shrimp on sale, make this dish! You won’t be disappointed. And you’ll save yourself $15 or more per plate compared to a restaurant (We Spent $5 for a pound of shrimp, less than a $1 for the pasta, and probably less than $1 for the other ingredients… so for about $7ish we fed a family of 6 a restaurant quality dish. I served it with some homemade bread on the side. YUM!!)

Plus the great thing about seafood and pasta is that is cooks quick! Quick, easy, and delicious!

 

Ingredients:

  • Olive Oil
  • 1 lb shrimp – peeled and deveined
  • crushed red pepper
  • paprika
  • salt
  • small onion – finely chopped
  • 4 garlic cloves – finely chopped
  • 1 14oz can of diced tomatoes
  • 1 bullion cube dissolved in 1/2 cup boiling water
  • Oregano, basil, or Italian Seasoning
  • 1/2 cup heavy cream
  • 8 oz Pasta – any pasta will work. I used Rotini, but Penne or Spaghetti would work as well!

 

Directions:

Place olive oil in a large saute pan over medium-high heat. Add in your peeled, deveined shrimp. Generously sprinkle with Paprika and Crushed Red Pepper – making sure to season each shrimp. Sprinkle some salt on the shrimp as well. Cook shrimp until pink and cooked (only a few minutes on each side of the shrimp). Take the shrimp out of the pan, being sure to leave the oil behind, set aside.

Meanwhile, Cook your pasta according to box directions, drain, and set aside. Back in the saute pan, cook your onion and garlic in the leftover oil/spices. Cook until your onions have softened, about 2-3 minutes. Add in a can of tomatoes. Add in the dissolved bullion cube and water and the spices (Oregano, basil, or Italian Seasoning). Bring to a boil and then reduce to a simmer, crushing the tomatoes as it cooks. When the sauce has reduced, about 10 or so minutes, add in the heavy cream. Add in your Shrimp and pasta and simply heat on low until heated through and combined.

Eat and enjoy! YUM!

 

 

Shrimp Pasta in a tomato cream sauceShrimp Pasta in a tomato cream sauceShrimp Pasta in a tomato cream sauceShrimp Pasta in a tomato cream sauce

Shrimp Pasta in a tomato cream sauce

Ingredients

  • Olive Oil
  • 1 lb shrimp - peeled and deveined
  • crushed red pepper
  • paprika
  • salt
  • small onion - finely chopped
  • 4 garlic cloves - finely chopped
  • 1 14oz can of diced tomatoes
  • 1 bullion cube dissolved in 1/2 cup boiling water
  • Oregano, basil, or Italian Seasoning
  • 1/2 cup heavy cream
  • 8 oz Pasta - any pasta will work. I used Rotini, but Penne or Spaghetti would work as well!

Instructions

  1. Place olive oil in a large saute pan over medium-high heat.
  2. Add in your peeled, deveined shrimp.
  3. Generously sprinkle with Paprika and Crushed Red Pepper - making sure to season each shrimp.
  4. Sprinkle some salt on the shrimp as well.
  5. Cook shrimp until pink and cooked (only a few minutes on each side of the shrimp).
  6. Take the shrimp out of the pan, being sure to leave the oil behind, set aside.
  7. Meanwhile, Cook your pasta according to box directions, drain, and set aside.
  8. Back in the saute pan, cook your onion and garlic in the leftover oil/spices.
  9. Cook until your onions have softened, about 2-3 minutes.
  10. Add in a can of tomatoes.
  11. Add in the dissolved bullion cube and water and the spices (Oregano, basil, or Italian Seasoning).
  12. Bring to a boil and then reduce to a simmer, crushing the tomatoes as it cooks.
  13. When the sauce has reduced, about 10 or so minutes, add in the heavy cream.
  14. Add in your Shrimp and pasta and simply heat on low until heated through and combined.
http://mismashedmom.com/2016/06/shrimp-pasta-tomato-cream-sauce.html

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Food Storage

People that know me in real life, often know that we have a healthy food storage. I make it my goal to never to run out of anything, and it rarely happens. In fact, if we run out of something I am shocked, as is my husband! One of the most popular questions I get is how we store our food, and how are we able to use it/rotate through it.

For us, we unlocked what worked for us early on in our marriage. All thanks to my Grandmother (who passed on last year). When we were first married, she brought us a white bucket that she got free from the Safeway Bakery. At first, I was at a loss at what to do with it. We soon realized how incredibly useful they were and asked her to get us more. As our family grew, we needed more and more buckets. We went to our local Safeway and asked in the Bakery Department if they had any white buckets that they didn’t need (they would get frosting in them). Sometimes we’d get one, sometimes none. Then we checked the Safeway in the town over, right next to my husband’s work, and they would always give us LOTS of buckets. Up to 10 at a time! SWEET! We stopped going in and asking for buckets, when our collection got to about 36 buckets (our goal). We figured out how many pounds of food we should store for each person (simply google it) and then figured out how many buckets we’d need to fill. We customized it to the food that we would use and eat regularly.

These buckets are the key to our Food Storage. They are food grade and airtight, and can store about 25lbs of flour, sugar, rice beans, etc in each bucket. They also are fairly easy to open/close and they are REUSABLE (unlike #10 cans!). When I empty a bucket of flour (or sugar, or rice, etc.), I simply buy a new big, bulk (ie. CHEAPER) bag at Costco/United Grocers, refill the bucket, and put it at the bottom of the stack. We have our buckets numbered, so we know which bucket to use next. My husband also writes dates on the buckets. As long as you fill them in order, when you empty say Sugar #3, then you move to Sugar #4 (or back #1, if you only have 3 sugar buckets). We have enough buckets to last us well through a year and since we are always using and rotating the buckets, we don’t have problems with the food getting old/bad. I obviously bake alot, so the flour, wheat flour, and the sugar buckets get used often! But we also have beans, oats, rice, brown rice, lentils, etc. Anything dry that has a long shelf life.

I thought about this post, because a local recycling place was selling the buckets for $.10 – a steal of a deal for Food Grade buckets – simply clean out (clean them REALLY well! but it is nice to get them cheap, and recycle something too!) and you have your own buckets. Now if you don’t have a place that will sell you food grade buckets cheap like I do, or your Safeway will not give you buckets for free like mine did, you can buy the buckets online at many food storage companies (like thrive or emergency essentials) or off of Amazon.

We built a special storage place in our garage out of spare wood for them. We like to keep them off the ground, so there is some wood under them. We then stack them about 3 buckets high.

I Simply LOVE our bucket system. It works really well for us. It is an easy way for us to store the essentials and they are stored in a way we can easily use them, rotate them, and replenish when needed.

Other than our bucket system, I pick up canned food when it goes on sale at the grocery store. Stock up when on sale, so I always have it and don’t need to run out and buy it not on sale. You can slowly build a supply simply by just buying a few extra cans each time they go on sale. I also can fruit and jam during the summer. We love enjoying our delicious canned pears during the winter. So much better than what you buy in the store and WAY cheaper too! I don’t think I could go back to store-bought jam after eating my homemade canned jam now for so many years…..

Also, only buy what you will eat/use! There is no point in storing something your family does like and won’t eat/use. Simply buy, store, and rotate what you eat regularly.

I also have mentioned I buy my chicken in bulk from Zaycon – we almost exclusively eat chicken here (I grind it into burger even). We store it in our freezer, but I know people who can it! Then I simply supplement it with sale items or Costco pork roasts ($1.29 last time I stocked up!)

That’s about it. Once you get a good storage going, it is not too difficult to keep it up. In fact, I am considering going and buying some of those $.10 buckets being sold and add a few more to our collection… I mean we did just add another baby to the family 😉 Plus, I always think of my grandma when we use our buckets 🙂

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giggle to myself

I read a facebook post between 2 new moms that just made my laugh this morning. One was asking parenting advice from the other – her baby is a whole 2 months or so older, so she knows everything. It was just amusing to read their advice/exchanges. Makes me wonder if I was like that when I was a new mom? All about schedules and what they read in certain books. How to create the perfect room. How to be the perfect Parent and buy the perfect stuff. Oh the life of a first-time mom! Was it really that long ago?!?! It is a fun time (I am not dissing them – at all! We moms need to support one another. Not tear each other down. They are doing an awesome job and I applaud them!!! Life is just sooo MUCH different with 3-6 children at home versus 1)

It made me laugh simply because this is exactly how my morning went:

10-year-old comes upstairs, waking us up, asking what sauce would be good on his eggs. Eggs? This kid only wants to eat cereal for breakfast. Apparently he got up this morning and made himself eggs and turkey bacon. Well, He didn’t burn down the house (my exact first thought), so I guess it’s all good.

Woke up made 3 kids lunches and drove the oldest 2 to school. Had to remind the 10-year-old twice not to forget his swimming suit/towel/lunch, since he was going on a field trip today. Thankfully my 13-year-old didn’t have many issues this morning!

Got home and it’s time to get the 5-year-old off to Kindergarten. Get him dressed with shoes on, fed, lunch in his backpack (Kindergarten is all day here)… This on its own takes all morning to keep him on task. Getting ready to head out for the bus, can’t find his coat. ANYWHERE. We haven’t needed them in weeks, but it was raining this morning. My husband even checked the car. *Sigh* Of course it is his nice, new (ahem expensive) coat. I bet he left it at school awhile ago. I remind him as he is getting on the bus to look for his coat at school. I can almost guarantee he’ll forget. I already have an alarm set in my phone to go to the school later and look for his coat. It is close to the end of the year, and we have to get it!

I get in the shower while the 5-year-old is eating breakfast – I have a few minutes before putting him on the bus. Baby is asleep from nursing. 3-year-old (who I fed with his older brother) comes in asking for Apple Juice. I JUST got in the shower I tell him. You’ll have to wait. Well, he has figured out he can play his game that is on the TV downstairs, in my bathroom, because my bathroom is directly above the TV downstairs (It’s on the Wii-U – he was playing on the game pad) So much for a few minutes of quiet “me” time. Finish my shower. He is still complaining about his apple juice. Baby apparently woke up while I was in the shower and is now crying. I quickly get dressed, throw on a shirt and pick up the baby.

Well, the baby was upset/crying, so what does he do AS SOON as I pick him up? Yep! Throws up all over me. Nice…. Just got out of the shower and clean clothes. This is exactly why I don’t get dressed most days. Last week, I got dressed for an appointment – immediately threw up on me. Into the laundry. The next day, I get dressed to go out in the same, now clean outfit. What happens? You guessed it! More spit up before I can even leave the house. This is why I live in Pjs most of the time….

So I am covered in baby throw-up. I have a 3-year-old complaining about Apple Juice. The 5-year-old can’t find his coat and the bus is coming. We grab another coat, tell him to find his coat at school (It will be a miracle if he remembers to look today!), I go out and wave to him, while still covered in baby throw-up. Come back inside. Give the 3-year-old some juice. Put the baby down with his toys to change my clothes and start some laundry. Then checked facebook and read their “perfect” mothering ideas. HA! Just gave me the giggles. First-time moms to having 5 kids… Yay for them and their excitement with being parents and having the “perfect” schedule/kid. They should enjoy that time!! Sometimes I wish I was still like that… Now I am just more realistic (Like those Luvs Commercials – LOVE THEM! So accurate!). We all want to do what is best for our kids. Give them everything.  For me, it now comes down to, “Are they Happy? Fed? Semi-clean? Well-cared for? Know they are loved?” If I get to the end of the day and answer “yes” to those, It is a good day. Notice I didn’t put wearing clothes on that list. Meh. Pick your battles 🙂

Now where did I leave the baby???

 

(ha! That last one was a joke… He’s been nursing here with me this whole time. Hence why I had a second to write)

 

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Skillet Sour Cream Enchiladas

Oh My Goodness! This Skillet Sour Cream Enchiladas dish was so good! We had it for dinner last night. It was throughly enjoyed by all. I am pretty sure my husband ate about 3 servings, and my oldest son at least 2! We almost polished off the entire skillet – we had about one serving leftover. My daughter was not home for dinner, so had she been there, it would have all been gone! It was just soooo good! This will be made often around here!

At the beginning of dinner, I had only had a few bites, when I had to go look for something in the kitchen for the 5 year old. By the time I got back, I swear 3/4 of the pan was already gone. It was inhaled by my boys! Pretty impressive.

I LOVE my  Chicken Enchilada Recipe – this is a take on that. Only no time-consuming rolling of Enchiladas – just toss it all in the pan and it’s done in less than 15 minutes! Super EASY, only dirty one dish, and it’s DELICIOUS!

It is easy to substitute what you have in your house. Use flour tortillas instead of corn. Add in cans of black beans or corn or whatever else you like – make it how your family would enjoy! YUM! Soooo good! Next time, I think I’ll add a little salsa to the sauce!

 

Ingredients:

  • 1 lb chicken – cubed or shredded
  • Montreal Steak Seasoning – or Salt and Pepper or your favorite seasoning
  • 3 tbsp butter
  • 3 tbsp flour
  • garlic – minced. Add to taste
  • 1 14oz can or 2 cups of chicken broth
  • 1 tbsp chili powder
  • 1 cup sour cream
  • 12 corn tortillas – cut up into bite sized pieces. 6 flour tortillas would also work
  •  1-2 cups of shredded cheese – I used a Mexican mix. But Cheddar, colby-jack, etc. would work!
  • Customize with a can of Olives or Black Beans or Corn – whatever your family would enjoy!
  • Add in a cup of salsa for added flavor or spiciness

 

Directions:

In a large skillet, melt the butter. Add in the flour, mix to combine and cook for 1-2 minutes. Slowly whisk in the chicken broth, being sure to incorporate all the broth before adding more. Add in the Chili Powder and Garlic (to taste). Add in your cubed or shredded chicken. Cook in the sauce until the chicken is cooked through. Also add in any other ingredients to want to customize the dish with – like olives, black beans, or corn. Once the chicken is cooked, Add in your sour cream, salsa (optional), tortillas and most of your cheese. Stir until incorporated. Sprinkle a little more cheese up on top and cook until bubbly and warmed through!

YUM! Try not to eat the whole skillet at once

Skillet Sour Cream EnchiladasSkillet Sour Cream Enchiladas

Skillet Sour Cream Enchiladas

Ingredients

  • 1 lb chicken - cubed or shredded
  • Montreal Steak Seasoning - or Salt and Pepper or your favorite seasoning
  • 3 tbsp butter
  • 3 tbsp flour
  • garlic - minced. Add to taste
  • 1 14oz can or 2 cups of chicken broth
  • 1 tbsp chili powder
  • 1 cup sour cream
  • 12 corn tortillas - cut up into bite sized pieces. 6 flour tortillas would also work
  • 1-2 cups of shredded cheese - I used a Mexican mix. But Cheddar, colby-jack, etc. would work!
  • Customize with a can of Olives or Black Beans or Corn - whatever your family would enjoy!
  • Add in a cup of salsa for added flavor or spiciness

Instructions

  1. In a large skillet, melt the butter.
  2. Add in the flour, mix to combine and cook for 1-2 minutes.
  3. Slowly whisk in the chicken broth, being sure to incorporate all the broth before adding more.
  4. Add in the Chili Powder and Garlic (to taste).
  5. Add in your cubed or shredded chicken.
  6. Cook in the sauce until the chicken is cooked through.
  7. Also add in any other ingredients to want to customize the dish with - like olives, black beans, or corn.
  8. Once the chicken is cooked, Add in your sour cream, salsa (optional), tortillas and most of your cheese.
  9. Stir until incorporated.
  10. Sprinkle a little more cheese up on top and cook until bubbly and warmed through!
http://mismashedmom.com/2016/06/skillet-sour-cream-enchiladas.html

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