In the Kitchen With Andria Latham

 in Favorite Recipes / Now Magazines / Weatherford NOW by

These recipes were contributed by Andria Latham, a Weatherford resident, and originally appeared in the WeatherfordNOW July 2016 issue.

Sour Cream Chicken Enchiladas

  • Makes 4-6 servings.
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups shredded jalapeño Jack cheese (divided use)
  • 1 1/2 pints sour cream (divided use)
  • 1/2 cup yellow onion, chopped
  • 1/2 tsp. garlic salt
  • 1 lb. chicken
  • 1/4 tsp. cumin
  • 1 pkg. 6-inch flour tortillas
  • 1 10.75-oz. can cream of chicken soup
  • 1 15-oz. can green chili enchilada sauce
  1. Preheat oven to 350 F. Mix 1 cup cheddar, 1 cup Jack, 1/2 pint sour cream, onion and garlic salt; set aside.
  2. Cook chicken with cumin; de-bone and shred. Add meat to cheese mixture; spoon into center of tortillas. Roll and place in ungreased baking dish (not too closely.)
  3. Mix cream of chicken soup, 1 pint sour cream and 1 can green chili enchilada sauce. Spoon over top of enchiladas.
  4. Sprinkle tops with remaining cheese. Bake 20-30 minutes until bubbly and cheese has melted.

 

Balsamic Cucumber Salad

  • Makes 6 servings.
  • 1 large English cucumber, halved and sliced
  • 2 cups grape tomatoes, halved
  • 1 medium red onion, halved and thinly sliced
  • 1/2 cup balsamic vinaigrette
  • 3/4 cup crumbled feta cheese
  1. In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat.
  2. Keep cool and covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

 

Vegetable Dip 

  1. Makes 16 servings.
  2. 1 cup mayonnaise
  3. 1 cup plain Fage Greek yogurt
  4. 1 Tbsp. olive oil
  5. 1 pkg. Italian salad dressing mix
  6. Add all ingredients to a medium-size bowl; mix well. Cover and refrigerate overnight before serving.
  7. Serve in a small bowl with your favorite vegetable tray assortment.

 

Crock-Pot Greek Chicken

  • Makes 6-8 servings.
  • 2 Tbsp. extra-virgin olive oil
  • 1/3 cup sun-dried tomato spread
  • 2 tsp. minced garlic
  • 2 tsp. onion powder
  • 1 Tbsp. Greek purple basil
  • 1/2 tsp. black pepper
  • 1/4 tsp. Himalayan salt
  • 2 lbs. skinless, boneless chicken breasts or thighs, fat trimmed
  • 2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
  • 1 4-oz. can small, sliced black olives, drained
  • 1 cup crumbled garlic and herb feta cheese
  1. Add first 7 ingredients to a slow cooker crock; stir well to combine.
  2. Add chicken, Roma tomatoes and olives to the mixture; stir together. Cover and cook on low for 8 hours.
  3. Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spread the tomato-feta mixture over each serving of chicken. Serve each portion of chicken with 1/2 cup cooked rice, if desired.

 

Blueberry Muffins

  • Makes 12 muffins.
  • 1 1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1 1/2 cups fresh or frozen blueberries, thawed
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/4 cup olive oil
  1. Mix all dry ingredients together; stir in blueberries.
  2. Add liquid ingredients; stir until moistened.
  3. Fill muffin tins with batter; bake at 400 F for 20-25 minutes.