Angela's Awesome Chicken Enchiladas

all recipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=83549&origin=detail&servings=5

Ingredients:

2 pounds skinless, boneless chicken
breast meat - cut into chunks
1 (10.75 ounce) can condensed cream
of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded,
divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions:

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Seared Flat Iron Steaks with Wine Sauce

Recipe from Martha Stewart.com
http://www.marthastewart.com/recipe/seared-flat-iron-steaks-with-wine-sauce?backto=true&backtourl=/photogallery/quick-recipes-for-entertaining#slide_19
Serves 4

Ingredients:

4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
Coarse salt and ground pepper
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
2 tablespoons cold butter, cut into pieces

Directions:

Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).

Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.

Peanut Butter Cupcakes

Recipe courtesy of AllRecipes.com
http://allrecipes.com/Recipe/Peanut-Butter-Cupcakes-2/Detail.aspx

Ingredients:

1/3 cup butter or margarine,

softened

1/2 cup peanut butter*

1 1/4 cups packed brown

sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt 1/4 teaspoon ground

cinnamon

3/4 cup milk

FROSTING:

1/3 cup peanut butter*

2 cups confectioners' sugar

2 teaspoons honey

1 teaspoon vanilla extract

3 tablespoons milk

Directions:

1.  In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the

    dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full.

    Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes

    before removing from pans to wire racks to cool completely.

2. For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in

    enough milk to achieve a spreading consistency. Frost cupcakes

Spaghetti Carbonara

Prep Time:16 min
Cook Time:14 min
Level: Easy
Serves:6 servings
Recipe courtesy of Food Network Magazine

Ingredients:

Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 cup cognac or brandy (optional)
12 ounces spaghetti
3 large eggs
3/4 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup freshly grated pecorino romano cheese
2 tablespoons chopped fresh parsley
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

Slow Cooker Thai Peanut Pork

Prep Time: 10 Minutes
Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 20 Minutes
Servings: 8

"Thai flavors of peanuts and pork come together easily in this simple slow cooker recipe."
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=186965&origin=detail&servings=8

Ingredients:

2 red bell pepper, seeded and
sliced into strips
4 (8 ounce) boneless pork loin
chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted
peanuts
2 limes, cut into wedges

Directions:

1.  Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow  
     cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from
    the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and
   cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve

The Milky Way Martini

"This sweet and rich martini made with vanilla-flavored vodka, creme de cacao, and Irish cream is a perfect dessert cocktail or evening treat."

all recipes.com
http://allrecipes.com/Recipe/The-Milky-Way-Martini/Detail.aspx?ms=1&prop25=31876874&prop26=DailyDish&prop27=2010-02-12&prop28=RecipeOption&prop29=FullRecipe&me=1

Ingredients:

1 1/2 cups ice cubes
1/4 cup cold water
2 fluid ounces vanilla-flavored
vodka
2 fluid ounces white creme de cacao
2 fluid ounces Irish cream
liqueur
1 tablespoon chocolate syrup

Directions:

1. Chill a martini glass by filling it with 1/2 cup of ice and cold water.
2. Place 1 cup of ice cubes into a cocktail shaker. Pour the vanilla-flavored vodka, white creme de cacao, and Irish cream liqueur over the ice; cover and shake vigorously. Dump the ice and water from the martini glass and drizzle the inside of the glass with chocolate syrup. Strain the cocktail into the glass to serve.