“This is super simple.  You can substitute yogurt for the sour cream if you want a lighter version” – Nice Girl

INGREDIENTS

1 cup light sour cream 1 (7 ounce) can green salsa 1 bunch fresh spinach, rinsed and thinly sliced 2 cups shredded Monterey Jack cheese 1 (10 ounce) package corn tortillas

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.

Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Thanks Nice Girl for sharing your Spinach Enchiladas recipe with us!  We share recipes from around the world.  Send yours to joe.cassady@mwcradio.com

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“This delicious chicken pie is made from scratch with carrots, peas and celery. A hearty and heartwarming meal” – Rob

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Thanks Rob!  Send your recipes to joe.cassady@mwcradio.com

“Spinach is topped with peppers, mushrooms, and steak in this recipe” - Karen

INGREDIENTS

2 pounds flat iron steak

salt and ground black pepper to taste

2 tablespoons olive oil

1 large red onion, thinly sliced

1/2 cup Italian salad dressing

3 large red bell peppers, cut into 1/2 inch strips

2 portobello mushrooms, sliced

1/2 cup red wine

4 cups baby spinach leaves

1/2 cup crumbled blue cheese

DIRECTIONS

Preheat an outdoor grill for medium-high heat; lightly oil the grate.

Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.

Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.

Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.

Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Thank you Karen – this looks awesome!

Send your favorite recipes to joe.cassady@mwcradio.com

INGREDIENTS

3 eggs

2 cups sugar

¾ cup softened butter

1 teaspoon almond extract

2 cups flour

1 package fresh cranberries

2/3 cup chopped pecans

DIRECTIONS

In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.

Add butter and extract, beat 2 minutes.

Stir in flour just until combined.

Stir in the cranberries and pecans.

Spread in a greased 13 x 9 baking pan.

Bake at 350 degrees for 40-50 minutes until a wooden pick inserted near the center comes out clean.

Serve with whipped cream if desired.

Yield: 16-20 servings

Thank you Dee Dee for this awesome dessert recipe!  Send you favorite recipes to joe.cassady@mwcradio.com

“These are the most tender and succulent pork chops you’ve ever had.  My fiance absolutely loves them!  Serve over noodles or rice.” – Vicky

INGREDIENTS

6 pork chops

Salt and pepper to taste

Garlic powder to taste

1/2 cup all-purpose flour

1 large onion, sliced 1/4 inch thick

2 cubes chicken bouillon

2 cups boiling water

2 tablespoons all-purpose flour

1 (8 ounce) container sour cream

DIRECTIONS

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Preheat oven to 200 degrees F (95 degrees C).

After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Thank you Vicky!  Send your recipes to joe.cassady@mwcradio.com

“My kids love these burgers!!!  They do not shrink up much and have great flavor.  The pepperoni adds just enough kick!!!” – Jewel

INGREDIENTS

1 pound ground beef

1/4 pound pepperoni sausage, minced

1/4 cup Italian seasoned bread crumbs

1 clove garlic, minced

salt and pepper to taste

DIRECTIONS

Preheat the grill for high heat.

In a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. Form into burger patties.

Oil the grill grate. Place burger patties on the grill, and cook 5 minutes on each side, or until well done.

Send your recipes to joe.cassady@mwcradio.com

You don't always have time to make a great meal but Chico's does! Chico's - east of Wausau on Hwy 52.

“While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon.” – Linda

INGREDIENTS

1 pound penne pasta

2 tablespoons butter, divided

4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices

2 tablespoons Cajun-style blackened seasoning

4 cloves garlic, chopped

1 large red onion, cut into wedges

1 green bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

1 yellow bell pepper, seeded and sliced into strips

1 teaspoon crushed red pepper flakes

1/4 teaspoon curry powder

salt and pepper to taste

2 (24 ounce) jars meatless spaghetti sauce

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.

Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.

Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.

Your recipes are always welcome – send to joe.cassady@mwcradio.com

Chico's appreciates good food and good food lovers, that's why they proudly support Joe's Recipe blog! Chico's - on Hwy 52 just east of Wausau.