Hamburger Stroganoff

I got this recipe from a Relief Society cookbook for a ward I used to live in. It is really easy and reallly really yummy. Adam is a big fan and often requests that I make this for dinner.

Hamburger Stroganoff

serves: 5-6

1/4 cup butter
1/4 cup chopped onion
1 clove garlic
1 lb ground beef
6 oz can mushrooms and juice (I sometimes just like to use fresh mushrooms)
3 tbsp lemon juice
1 can undiluted condensed consomme (I use beef broth and that seems to work just fine)
1 tsp salt
1/4 tsp pepper
1/4 lb (2 cups) medium noodles
1 cup sour cream
2 tbsp parsley

Saute onion and garlic in butter until lightly browned. Add ground beef and cook until browned. Stir in mushrooms, lemon juice, consomme, salt and pepper about 5 minutes. Stir in noodles and cook, covered, 10 to 12 minutes or until noodles are tender. Stir in sour cream. Garnish with parsley and serve.

Chicken Cheese Enchiladas

The reason it looks a little green is because I also poured some green enchilada sauce on the top also. It makes it really saucy if you like it that way. 

I have been making this recipe for a few years now because it is so yummy and it is really easy. I have actually had a lot of people ask me for this recipe. I originally got this one from my sister-in-law Joylyn. (Thanks for my cook book!) I have improvised on it a little bit over the years and I am pretty happy with the results. I made it last night for dinner and it is definitely a  recipe that I will continue to keep in our family.

Chicken Cheese Enchiladas

Makes 6 enchiladas

1 cup cooked chicken (I season it with salt, pepper, and cayenne pepper)
1 cup cheddar cheese
1 cup Monterey Jack cheese
2 cans cream of chicken soup (you can also substitute cream of mushroom for one of the cans)
6 tortillas
Sour cream (to put on top)

Ingredients we also included:
1 small can sliced mushrooms, chopped into little pieces
1 small can fire roasted green chilies
1/4 cup chopped olives
2 tablespoons scallions


Preheat oven to 350. Cook chicken in a skillet and season as desired. Then chop up the chicken into small pieces or you can even shred it if you would like. Add all of the ingredients besides the tortillas and the sour cream into a large bowl and mix it with a spoon until its well blended. Spray a cake pan with cooking spray. Fill the tortillas with about 1 to 1 1/2 cups of filling then roll and place in greased pan. Take the remaining filling and spread across the top of the other enchiladas. Lightly cover with foil then bake for about 40 - 45 minutes. Serve and put sour cream on top and enjoy!

Thai Chicken Red Curry

This isn't a real homemade meal but it is extremely good! It's tastes almost like the red curry that we get at the Thai restaurant here. We kind of made up a recipe as we went and Adam was the main chef and I just made the rice. But this is what we did and it was sooo good!

Thai Chicken Red Curry

1 Jar Thai Chicken Simmer Sauce
Bamboo Shoots, canned
Mushrooms, sliced
Red Bell Pepper, sliced
Asparagus, 1 1/2 inch digits
Chicken
Coconut Milk
Basil leaves, chopped
Anything else that you like to have in your Thai curry (everything is optional)
Rice

It kind of looks like the picture, but we put it on rice

We cut the chicken into really thin slices like they do at Thai restaurants and then we marinated the chicken in a zipblock bag for a few hours with the coconut milk. After the chicken marinated, we placed the chicken in a strainer to get out the excess coconut milk. Then we placed the chicken in a pan to cook. While the chicken was cooking, we placed the mushrooms, bell pepper, and asparagus in a different pan on the stove and cooked them until they got just a little burnt on the edges. We then poured the jar of red curry in the vegetable pan and let it get warm then mix in the chicken and basil and let cook some more until it's where you want it to be. We had it with rice and then you are done!

There is also a recipe on the back of the jar. We kind of went off of that.