Isaiah 6:8

8 Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?”And I said, “Here am I. Send me!”

Friday, March 18, 2011

Frank's Feasts of the Week

I am so lucky to be married to a man who can cook.  Frank is a fabulous one.  This week I have been blessed with Cheese and Chicken Enchiladas, Kraut and Weiners, and last nights piece de resistance was Corned Beef and Cabbage.    Talk about skirting the culinary globe...I have done it this week.  Let's see....Hispanic, German, and Irish.    I took a left over enchilada with me to work and shared it with my friend Trina (she had not brought lunch to work)...she said it was divine.  So, in the regard I thought I would share this recipe with you.  If you like hispanic food...you will LOVE this.

Tuesday's Feast - Easy Cheese and Chicken Enchiladas
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Directions
1.Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4.Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Extras:Top with cheese and sour cream as well as the tomato and onion.
Add 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Frank served it with a side salad, and it was picture pretty believe me.  I loved it.

Wednesday's Feast - Saurkraut and Weiners

I love this combination and since Trina had a hotdog with kraut from the school cafeteria on Monday I had been craving saurkraut.  I told Frank about it on Tuesday and on Wednesday he surprised me with Kraut and Weiners - steamed....my favorite. 
Ingredients:
1 can or bag of sauerkraut
1 package of weiners or brats
Directions:
I have a triple boiler....and he put the kraut in the pan next to the bottom and let the juice go into the bottom pan....along with some water.  He added the weiners to the top pan and then brought the liquid to a boil and boiled it for about 30 minutes until the top two boilers were hot. 
On Thursday I was a wee bit bummed because it was St. Paddy's day and I was not going to get to have corned beef and cabbage.  I don't know why it bothered me so.  I have not had it in several years.....but this year...I wanted some.  I grew up in a household where it was a staple on St. Paddy's Day.  Frank had never cooked it before and was not planning to cook it....but on his way home from the LaGrange Hospital visit....he saw an Irish pub who was serving it ....imagine that.....and so he went straight to the grocery store and got the fixings for it.  Let me tell you....it was to die for.

Thursday's Feast - Corned Beef and Cabbage
Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes or quartered Irish potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large onion peeled and quartered
1 large head cabbage, cut into small wedges
Directions
1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2.Add whole potatoes, onion and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
I have to brag on him a lot.  This weeks meals were so wonderful.  I felt like Queen for a Day.  Tonight...I think I will take him out for dinner.  He deserves a rest.  Now...the weekend is here and it will be my turn to grace the kitchen.  I am not sure I can compete with his meals.  I have spent all morning looking for an awesome recipe to contribute to the Korb family favorite recipes!  I have a big pair of shoes to fill.  Let me tell you, Frank, daughter Amy and Kat all are magnificent cooks.  I am a solid cook.  Happy Friday....and be adventuresome with food over the weekend....try something new!  Bon Appetit!

4 comments:

Mary said...

YUM! Y'all can come and visit anytime!

Edie Marie's Attic said...

Hi Karen!

LOVE the fabulous food!! My hubby is the cook too and I love it. We are the most blessed gals in the world to have such great husbands. Do I hear an AMEN??

Big hugs, Sherry

Trina said...

1) Definitely divine!! Glad you posted the recipe. :)

2) Glad I inspired another meal. I bet your kraut and hot dog was much better than the one I had from the cafeteria, though. :)

3) Hmmmmm...did y'all indulge in a Guinness with the corned beef and cabbage? LOL

Missed you yesterday, but we had an awesome trip! I told Susan, Tim, and John that if I were to move somewhere OTHER THAN the lake, I think I could easily move to Macon. I loved it!

Amateur Cook said...

Lovin' the look of these recipes.
 
I'll keep them all, but probably not eat them all in the same week. :)