Welcome to V's Daily Indulgence!! My site is dedicated to recipes with ingredients that are easily found in your grocery store, no fancy ingredients, just basic everyday cooking recipes that are easy to follow even for the beginner cook!
For my how-to-videos Click hereFavorite quote: " "The best thing to hold on to in life is each other." - Audrey Hepburn
Wednesday, April 21, 2010
Monday, April 12, 2010
Real Women of Philadelphia
Week 3: ENTRÉE #1
(No doubt in my mind what I'm making for this category!)
I tweaked MY ORIGINAL!!!! AND IT WAS AMAZING - Probably won't make it any different EVER! Taking Philadephia Cream Cheese and adding it in the sauce made it creamier, richer and over-the-top PHAB! Then I added whipped Philadelphia in with the ricotta mixture - OMG, amazing! What's not to love here yawl.
I have taken my signature dish which I created by accident when I was going to make Enchiladas and realized I didn't have tortillas. I found no-boil lasagna noodles in my pantry and decided to whip something else up. I added a whole new dimension thanks to cream cheese! Imagine layers of a creamy enchilada sauce with shredded chicken, creamy ricotta and cilantro mixture and layered into a lasagna and you have a scrummy Mexican Lasagna that gets rave reviews all around.
3 tbsp. of Olive Oil
1 cup(s) of small onion chopped
2 garlic cloves minced
56 ounce(s) of (2 28 oz cans Red Enchilada Sauce
3 cup(s) of cooked chicken (shredded)
4 ounce(s) of Philadelphia Cream cheese, softened, cubed
15 ounce(s) of ricotta cheese
1 large egg
4 ounce(s) of Whipped Philadelphia Cream Cheese
1/4 cup(s) of cilantro chopped
16 ounce(s) of Mexican Blend Shredded Cheese (jack/cheddar)
12 uncooked, no boil lasagna noodles
Preheat Oven 375*
In a 12 inch skillet over medium high heat, add 3 Tsp olive oil and add onion and garlic, cook for 2 minutes or until translucent and tender. Add 2 28 oz cans red Enchilada sauce, reserving about 1 cup. Add 4 oz block Philadelphia Cream Cheese cubed and stir into sauce to combine.
Add Shredded chicken, carefully fold into sauce and continue to cook on simmer while you prepare the Ricotta Mixture.
In a small bowl, combine the egg, ricotta cheese, 4 oz Whipped Philadelphia Cream cheese and chopped cilantro. Mix until combined.
Spread about 3/4 cup chicken mixture into bottom of a sprayed 13-in. x 9-in.baking dish. Layer 6 No- boil lasagna noodles
Place about 3/4 cup chicken sauce mixture, dollop ricotta mixture on sauce, add half cheddar/jack cheese, Layer with 6 more noodles, repeat chicken mixture, ricotta and rest of shredded cheese, pour remaining enchilada sauce over top.
Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 5 minutes before serving.
Monday, April 5, 2010
Yay, love appys. We have one night dedicated to the lil morsels. I've decided to make my... Bacon wrapped cream cheese appys!
Anything wrapped with bacon is good,