This week we stuck to the menu plan with a few revisions. When the time came, the Greek burgers suddenly morphed into hamburger patties in brown gravy (which my husband thought were MUCH better), and Friday night freezer food turned into Chinese takeout (oops!). The new recipe of the week, Chicken California, is very tasty and sure to be made again. The ingredients are standard staples in our household. I'm thinking that next week we will include more grilled meats as the weather is going to be a bit cooler. This seems like a misnomer to most of the country but it has been so hot outside that turning on the grill on our back porch makes for a miserable cooking experience. I will be scouring the ads today and making my plan for shopping today. Hopefully some good coupons to match up to the sales!
CHICKEN CALIFORNIA--Found on blog called Dinner Time Ideas
4 Tbs butter
4 Tbs flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
2 cups chicken cooked, shredded in bite size pieces
2 cups Monterey Jack cheese, grated
12 flour tortillas
2 Tbs chopped parsley
Preheat oven to 350. Measure flour, salt, and pepper into a small bowl. Melt butter in saucepan over low heat. Add flour mixture all at once, whisk until incorporated well. Cook over low heat, stirring until mixture is smooth and bubbly. SLOWLY stir in milk, whisking constantly, and heat to boiling. Continue stirring until smooth and thickened. Reserve half of sauce, set aside. Put a spoonful each of chicken, cheese, and sauce in each tortilla, then roll up enchilada style. Lay side by side in a 9 X 13 pan. Spread remaining sauce evenly over top of rolled tortillas. Sprinkle with remaining cheese and chopped parsley. Bake uncovered at 350 for 20-25 minutes.
We didn't have any fresh parsley or for that matter any fresh herbs at all, so.....we just sprinkled the top of the casserole with dried basil.
CHICKEN CALIFORNIA--Found on blog called Dinner Time Ideas
4 Tbs butter
4 Tbs flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
2 cups chicken cooked, shredded in bite size pieces
2 cups Monterey Jack cheese, grated
12 flour tortillas
2 Tbs chopped parsley
Preheat oven to 350. Measure flour, salt, and pepper into a small bowl. Melt butter in saucepan over low heat. Add flour mixture all at once, whisk until incorporated well. Cook over low heat, stirring until mixture is smooth and bubbly. SLOWLY stir in milk, whisking constantly, and heat to boiling. Continue stirring until smooth and thickened. Reserve half of sauce, set aside. Put a spoonful each of chicken, cheese, and sauce in each tortilla, then roll up enchilada style. Lay side by side in a 9 X 13 pan. Spread remaining sauce evenly over top of rolled tortillas. Sprinkle with remaining cheese and chopped parsley. Bake uncovered at 350 for 20-25 minutes.
We didn't have any fresh parsley or for that matter any fresh herbs at all, so.....we just sprinkled the top of the casserole with dried basil.
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