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Miss Kitty's Favorite Recipes
Miss Kitty's Favorite Recipes

Pulled Pork Enchiladas

This is a wonderful recipe so you can use left over pork from your pulled pork made earlier in the week - make sure you saved the pork without the BBQ sauce to use though. I save the pulled pork in the juice it was cooked in to keep it moist.  It serves 6.
Ingredients:

• 1 cup onion -- chopped
• ½ cup of butter or margarine
• 4 cups of pulled pork -- finely shredded
• 1 large can of your favorite Enchilada Sauce (Mild or Hot) -- 19 oz.
• 1 cup of sour cream
• 4 cups cheese -- shredded Mexican blend or Monterrey Jack
• 2 finely chopped jalapenos or if desired 1 can of green chiles diced. 4 oz.
• 1 can of pimentos -- diced (4 oz.) (optional) 
• 10 tortillas -- flour (8 in.)

Cooking Directions:
• Saute the onion in butter until tender, and lower the heat.
• Stir in ¾'s of the can of enchilada sauce, and 2 cups of the shredded cheese until melted.
• Add in the pulled pork, jalapenos, and pimento if using, and mix well.

 

Assembly Instructions:
• Take the remaining enchilada sauce and mix with the sour cream.
• Pour a portion of the sour cream/sauce mixture into the bottom of a 13x9-inch baking dish, and spread evenly.
• Fill each tortilla with equal portions of the pork mixture, and roll up.
• Arrange in the baking dish, and spoon remaining sour cream sauce over the enchiladas.
• Sprinkle with the remaining cheese.
• Bake in a pre-heated 350'F. oven 30 minutes, or until bubbly.
• (Serve with additional sour cream if desired)
 
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Braised Herb Chicken Thighs with Potatoes
 
2 tablespoons all purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
8 chicken thighs skinned - about 2 pounds
1 teaspoon olive oil
1 1/2 cups slices of carrot - 2 inch thick pieces
1 large onion cut into 8 wedges
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 lbs small red potatoes quartered
 
1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken, seal bag and shake to coat.
 
2. Heat oil in a dutch oven over medium heat. Add chicken and remaining flour mixture to pan, cook 3 minutes each side or until lightly brown. Add carrot and onion, cook 3 minutes stirring frequently. Add wine to de-glaze pan, then add the broth and potatoes and bring to a boil.  Reduce heat and simmer 35 minutes or until chicken is done and vegetables are tender.
 
4 servings - 2 thighs each.
 
467 calories, 14.9 g fat, 37.2 protein, 40 g carbs, 5.7 fiber.
 
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Pulled Pork Sandwiches- A Crock Pot Recipe:
 
Start with a 5 lb pork shoulder (depends on how much you want) - also known as the Boston Butt Roast - I think it is listed as pork shoulder at Your Favorite Market.
 
Make sure to spray your crock pot with non-stick spray before you begin!
 
Take your roast and liberally season it with salt, pepper, seasoned salt, and garlic powder and place in the crock pot. Depending upon how much smoke flavor you want, put in liquid smoke - I use about 1 tablespoon - sprinkle it around on the roast. Add three bay leaves. Thinly slice an onion and spread around and on the roast. Mince two garlic cloves (or use a garlic press) and also spread over and around the roast. Add 1/2 cup water and let cook on low for 8 hours (longer will make it more tender) and it needs to reach a temperature of 170 degrees.
 
Take the roast out of the crock pot, then using a fork begin pulling the meat off and separating it from the fat. Place the meat in a bowl and add your favorite barbeque sauce to mix and then serve on hamburger buns - Johnny prefers the onion buns. Have barbeque sauce ready for people to put more on the meat if desired.

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Easy Chicken Marsala
By Miss Kitty:
Makes 4 servings
An easy but delicious dinner made in less than 30 minutes.
Ingredients
¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ - 1 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded to ¼ inch thickness
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1 cup Marsala wine (I prefer the sweet version over the dry)
Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat the chicken breasts in the flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken breasts and add mushrooms and brown other side of chicken. Pour in wine.
Cover skillet and simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.
Remove chicken from pan and increase the heat back to medium and reduce the sauce if it needs thickening. (The more you reduce the sauce the sweeter and more flavorful it gets.) Pour over the chicken breasts and serve.

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Yummy Potato Casserole
 
(Great with breakfast or as a dinner side dish!)
 
1    lb Frozen Hash Brown Potatoes
1/2 cup butter or margarine - melted
1/2 cup chopped onion
1    can cream of chicken soup, condensed - (or can use cream of mushroom or celery if preferred)
1    pint sour cream
1    tsp salt
1/4 tsp pepper
 
2 cups shredded cheddar cheese
bread crumbs (store bought works fine)
melted butter or margarine (a couple tablespoons)
 
Spray a 9 x 13 glass baking pan with non-stick spray. Preheat oven to 325 degrees.
 
Put potatoes in pan. Mix butter, onion, soup, sour cream, salt and pepper together. Pour over the hash browns and top with the cheese. Top the cheese with the bread crumbs and drizzle the melted butter over that. (It helps it to brown.)
 
Cover with foil (it helps to spray the foil with non-stick spray on the side covering the potatoes too!) and bake for 30 minutes. Remove the foil cover and bake an additional 15 minutes until brown and bubbly.
 
Approximately 10-12 servings


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