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
- Preheat oven to 350 F. Mix 1 cup cheddar, 1 cup Jack, 1/2 pint sour cream, onion and garlic salt; set aside.
- 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.)
- Mix cream of chicken soup, 1 pint sour cream and 1 can green chili enchilada sauce. Spoon over top of enchiladas.
- 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
- In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat.
- Keep cool and covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.
Vegetable Dip
- Makes 16 servings.
- 1 cup mayonnaise
- 1 cup plain Fage Greek yogurt
- 1 Tbsp. olive oil
- 1 pkg. Italian salad dressing mix
- Add all ingredients to a medium-size bowl; mix well. Cover and refrigerate overnight before serving.
- 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
- Add first 7 ingredients to a slow cooker crock; stir well to combine.
- Add chicken, Roma tomatoes and olives to the mixture; stir together. Cover and cook on low for 8 hours.
- 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
- Mix all dry ingredients together; stir in blueberries.
- Add liquid ingredients; stir until moistened.
- Fill muffin tins with batter; bake at 400 F for 20-25 minutes.
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