In the Kitchen With Phillip and Victoria Johnson

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Phillip and Victoria Johnson, a Burleson resident, and originally appeared in the BurlesonNOW November 2015 issue.

Sweet Potato Puffs

  • 1 cup sweet potatoes
  • 1 Tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 6 large marshmallows
  • 1/2 cup pecans or graham cracker crumbs
  1. Preheat oven to 350 F. 
  2. Combine sweet potato, brown sugar, salt and cinnamon. Shape a small amount around each marshmallow. 
  3. Roll in pecans or graham cracker crumbs. 
  4. Place on lightly greased baking sheet. Bake for 6 minutes or until lightly puffed. Do not overbake or marshmallows will melt.

 

Chicken Enchiladas

Filling:

  • 3 cups chicken broth
  • 4 pieces boneless, skinless chicken breast
  • 2 Tbsp. tomato paste
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt

Sauce:

  • 2 cups tomato sauce
  • 2 tsp. hot cayenne pepper sauce
  • 1 tsp. chili powder
  • 24 corn tortillas
  • 2 1/2 cups shredded Mexican cheese blend (optional)
  1. Preheat oven to 350 F.
  2. To make filling: Bring broth to a boil in a sauté pan. Set chicken into broth. Return to a boil; cover and reduce heat to simmer. Poach chicken in broth, about 10 minutes.
  3. Remove chicken breasts to a bowl and shred. Add 1/2 cup cooking liquid, tomato paste, spices and salt and work through chicken.
    To make sauce: Combine all sauce ingredients and heat through, keeping warm until needed.
    Dampen two paper towels. Wrap them around the corn tortillas and warm them in the microwave. 
  4. Pile about 1/4 cup chicken mixture into warm tortillas, sprinkle with cheese and roll. Line a 9×13-inch baking dish with enchiladas, seam side down. 
  5. Pour hot tomato sauce over the enchiladas and top with remaining cheese. Place enchiladas in hot oven for about 20 minutes to melt cheese and set enchiladas. 

 

Spanish Rice

  • 1 Tbsp. vegetable oil
  • 1 cup white rice
  • 1 cup water
  • 1 cup chicken broth
  • 1 small onion, halved
  • 1/2 green bell pepper, sliced
  • 1 8-oz. can tomato sauce
  • 1/2 Tbsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Heat oil in pan over medium-high heat. Add rice; stir until browned. 
  2. Stir in water, chicken broth, onion, bell pepper, tomato sauce, garlic powder, salt and pepper; bring to a boil. 
  3. Cover and reduce heat to simmer. Cook rice until most of the liquid is absorbed, about 10-12 minutes.

 

Hello Dolly Bars

  • 1 stick butter
  • 1 to 1 1/2 cups graham cracker crumbs
  • 1 cup loose, sweetened coconut
  • 1 small bag semi-sweet chocolate chips
  • 1 14-oz. can sweetened, condensed milk
  1. Preheat oven to 350 F. 
  2. Heat butter in sauté pan to melt. Spread in the bottom of a 13×9-inch baking dish. 
  3. Add graham cracker crumbs to cover the bottom of the dish. Layer coconut and then chocolate chips. Top with condensed milk. 
  4. Bake in hot oven for 20-30 minutes, until lightly browned and edges are bubbly.