Cooking with Kimberly Lesson 3: Green Chile Chicken Enchiladas

Two New Mexico girls live together in a house.  You know that green chile is a a staple in our diet.  A few weeks ago, New Roomie made a delicious green chile enchilada dish that I thoroughly enjoyed (even though we got into a super hot batch of chile and almost burned our mouths off).  It is particularly intriguing because I'd never had enchiladas with beans in them and it was a nice twist!

Make this dish ASAP.  You'll thank us (mostly her) later.  Now, on to Cooking with Kimberly.

Green Chile Chicken Enchiladas

1 can refried beans
2 large chicken breasts
water, salt
1 clove garlic
2 T butter
16 oz can tomato
8 oz can tomato sauce
Chopped green chile (She usually uses 4-6)
Corn tortillas
Shredded Monterrey Jack cheese

Pre-heat oven to 350.  Simmer chicken in boiling water until tender.  Sprinkle with salt and cut into strips.  In sauce-pan, cook butter, tomatoes, tomato sauce, chile, and spices.  Bring to a boil, then simmer.  Spread beans on tortillas.  Dip the tortillas in the sauce.  Add chicken and cheese, roll and place seam down in a baking dish.  Pour remaining sauce over and sprinkle with cheese.  Cover and bake for 40 minutes.

Cooking with Kimberly Lesson 2: Steak Parmesean

Remember how we started this series where New Roomie was gonna teach us how to cook?  Yea, I don't blame you for forgetting.  Because it's been forever since the first one.  Apparently New Roomie was too busy being generally awesome to help us out (or maybe I just forgot and it's all my fault).

Either way, we are back today with the second installment of Cooking with Kimberly.

Being that we are two ranch girls who live together, anything with beef in it is a welcome dish in this house.  The first time that New Roomie made this dish, I seriously wanted to eat the entire pan in one sitting.  Amazingly good, and super easy!

Steak Parmesan

1/4 C. margarine

1 can evaporated milk

Shredded Parmesan cheese

1/3 C flour

1 tsp. salt

Dash of pepper

8 thin round steaks

8 oz can of tomato sauce

Pre-heat oven to 350.  Place butter in small baking dish and melt in the oven.  In a small bowl, pour 1/2 C milk.  on wax paper, mix flour, chese, salt and pepper.  Dip meat in milk and then in flour mixture.  Arrange crossiwse in baking dish.  Bake uncovered for 30 minutes.  Combine 1/3 C milk and 1/2 C cheese.  Pour tomato sauce over meat and spoon cheese/milk mixture over sauce.  Bake for 25 minutes.

Serve alone or over pasta.

Cooking With Kimberly Lesson 1: Banana Cream Pie

Well today I am excited to start off a new little series on this blog called Cooking with Kimberly.  You all know Kimberly as "New Roomie."  What you might not know is that she's an excellent cook and her recipes are generally not super complicated and really good!  (She's also getting a masters in engineering, is quite adorable, and completely single.....so boys, pay attention!)

For my big 30th birthday, she made me the best banana cream pie--complete with real bananas and homemade pudding.  Did you know that you could make pudding from scratch?  It doesn't just come from a box?  Seriously, this is awesome.  Since I needed pictures for this blog (read:  I wanted to eat another pie), she whipped another one this weekend and I've been a happy camper ever sense! 

So, without further adieu, here is our first recipe from Cooking with Kimberly.

Banana Cream Pie

Ingredients 
¾ cup white sugar
1/3 cup flour
¼ teaspoon salt
2 cups milk
2 bananas sliced
3 egg yolks, beaten
2 Tablespoons butter
1¼ teaspoon vanilla
1 pie crust, baked

Directions
1. Slice bananas and place on bottom of cooled pie crust.  (You can also use a store-bought crust if you're not quite ready to tackle homemade pudding and pie crust all in one scoop here!) 
2. Beat the 3 egg yolks and set aside.
3. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly until bubbly. Keep stirring until mixture begins to thicken and then remove from burner. Note: You have to keep stirring constantly! This is key to making the pudding. (I watched her do this and she had everything measured out and sitting right next to the stove so she never had to turn around or go get something else, which allowed her to keep stirring.)
4. Stir a small quantity of the hot mixture into the beaten egg yolks and immediately add egg yolk mixture to the rest of the hot mixture. Place back over burner and cook for another minute. Add the butter and vanilla and stir until the whole thing has a smooth consistency.
5. Pour pudding mixture over the sliced bananas into the pie.
6. Bake at 350 degrees for 12-15 minutes. Cool in fridge for an hour
7. Add whip cream on top for best flavor.

Photos

Step 1

Step 5
 

Step 7