In the Kitchen With Angela Montfort

These recipes were contributed by Angela Montfort, a Corsicana resident, and originally appeared in the CorsicanaNOW May 2015 issue.

Creamy Chicken Enchiladas Verde

  • 1 cup sour cream
  • 1 cup tomatillo salsa
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. oil
  • 3 cups cooked chicken breasts, shredded
  • 1 1/2 cups Kraft Touch Of Philadelphia Natural Mexican Style Four Cheese Shredded Cheese (divided use)
  • 1 4-oz. can chopped green chiles, drained
  • 8 flour tortillas (6-inch size)
  1. Blend sour cream and salsa.
  2. Stir onions and garlic in oil in a large skillet on medium heat 4-5 minutes or until onions are crisp-tender.
  3. Add chicken, 1 cup sour cream mixture, 1 cup cheese and chiles; mix well.
  4. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
  5. Place seam-side down in 13×9-inch baking dish pre-coated with cooking spray.
  6. Top with remaining sour cream mixture and cheese; cover.
  7. Bake at 350 F for 15 to 20 minutes.

 

Summer Steak Salad

  • Yields 4 servings.
  • 3/4 lb. beef sirloin steak (1/2 inch thick)
  • 1 tsp. cracked black powder
  • 10 cups torn romaine lettuce
  • 1 large tomato, wedged
  • 1 small zucchini, sliced
  • 1/2 cup red onion, slivered
  • 1/2 cup lite Thousand Island dressing
  1. Heat grill to medium-high.
  2. Sprinkle steak with pepper.
  3. Grill steak 5-7 minutes on each side to desired doneness; cut across gain into thin slices.
  4. Toss steak slices with all remaining ingredients except dressing. Add dressing, mix lightly.

 

Smoked Salmon and Goat Cheese Bruschetta

  • Yields 4-6 servings.
  • 8 oz. cream cheese, softened
  • 4 oz. goat cheese, softened
  • 1 clove garlic
  • 1 Tbsp. chives, finely chopped
  • Salt and pepper, to taste
  • Softened butter, to taste
  • 12 slices baguette
  • 4-6 smoked salmon
  1. Using an electric mixer, combine the cream cheese, goat cheese, garlic and chives.
  2. Add salt and pepper; set aside.
  3. Preheat oven to 400 F.
  4. Lightly butter one side of each baguette slice; arrange butter side down on baking sheet.
  5. Bake 5-7 minutes or until lightly toasted; allow bread to cool slightly.
  6. Layer on goat cheese mixture and smoked salmon. Garnish with additional chives if desired.

 

Sausage and Spinach Fettuccine

  • 1/2 lb. fettuccine, uncooked
  • 1 6-oz. pkg. baby spinach leaves
  • 3/4 lb. Italian sausage
  • 1 onion, chopped
  • 1 24-oz. jar spaghetti sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  1. Cook pasta in a large saucepan according to package directions, omitting salt; add spinach to boiling water for last minute of cooking time.
  2. On medium heat, brown sausage with onion; drain.
  3. Add spaghetti sauce; cook 10 minutes stirring occasionally.
  4. Drain pasta mixture; serve topped with sauce and cheeses.

 

Spicy Chicken Lasagna Roll-ups

  • Yields 6 servings.
  • 1 24-oz. jar spaghetti sauce
  • 1 tsp. Italian dressing
  • 1 tsp. red pepper, crushed
  • 3 cups cooked chicken, shredded
  • 2 cups shredded mozzarella cheese (divided use)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 12 rinsed, cooked lasagna noodles
  1. Preheat oven to 375 F.
  2. Mix first 3 ingredients.
  3. Combine 1/2 cup of spaghetti sauce mixture with chicken, 1 cup mozzarella cheese, Parmesan cheese and eggs.
  4. Spread 1/4 cup of chicken mixture onto each noodle; roll up.
  5. Pour 1/2 cup of remaining spaghetti sauce into 13×9-inch baking dish; top with lasagna rolls, seam-sides down.
  6. Cover with remaining spaghetti sauce and mozzarella cheese.
  7. Bake 25 minutes or until heated completely.