The Holiday Season is here, with all of it’s crazy, busy, hustle and bustle. So, why not make dinner a snap? Chicken Enchilada Skillet is just that dinner.
Tim and I love enchiladas, but lets face it, they are kinda a pain to make……all that dipping, stuffing, and rolling……..not to mention the baking time.
So, lets deconstruct them and make it easy on ourselves, but still have the same great taste.
As the temperature drops, comfort foods are in the cool air…….Chili Shepherds Pie is the best of two comfort foods!!
Chili is a must for fall, nothing warms the body and soul quite like a bowl of chili.
Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water, some add cream or milk, some add butter, but whatever your way, creamy mashed potatoes always hit the spot.
Now these two together in the tradition of Shepherds Pie sounded like a hearty, fall dish to warm your innards.
This dish can be made from scratch, using leftovers, or by buying ready made at the local grocery store.
I have the chili recipe and my favorite way to make mashed potatoes recipe listed below.
If you have left over chili and mashed potatoes, just reheat them and follow the recipe.
If you are in a hurry and need a meal quick……use canned chili and ready made mashed potatoes. I used a cast iron skillet, but you can chose your own vessel.
Place the chili in the pan, sprinkle with cheese, and cover with mashed potatoes.
Broil until golden brown……serve and enjoy a two, two two fall foods in one………Chili Shepherds Pie!
1 1/2 pounds potatoes, peeled and cut lengthwise into quarters
1/2 teaspoon salt
1/4 cup heavy cream
2 tablespoons butter
Salt and Pepper to taste
Instructions
Place the peeled and cut potatoes into a medium saucepan. Cover with cold water. Add a half teaspoon of salt to the water. Over high heat, bring to a boil. Reduce the heat to low to maintain a simmer, and for 15 to 20 minutes, or until are fork tender.
Melt the butter and warm the cream in the microwave.
Drain the water from potatoes, leaving potatoes in pan. Pour the heated cream and melted butter over the potatoes. Mash the potatoes using a potato masher, mashing until the potatoes are smooth. Don’t over-beat. Add salt and pepper to taste.
Marinated Mozzarella is your Sunday snack ticket!!!
Sunday snacks……what football game would be complete without them??
This is one of the easiest recipes ever…….I kid you not. Cut. Mix. Pour. Store.
It can literally be made in about 10 minutes. A pound block of mozzarella cheese, cut into cubes, then mixed with sundries tomatoes, garlic, and herb…….covered with olive oil and marinade.
Only downside to this recipe is that it needs to be removed from the frig about an hour before game time. The olive oil does tend to set up and you need to allow it to return to room temp.
This could be considered a plus…….take out the cheese, and by the time you get your favorite team garb on, you are ready to go…….I know, but in girl time, it will take an hour to get ready!!
So, enjoy a snack of Marinated Mozzarella at your next Sunday game!!!!
P.S. Marinated Mozzarella can also be an elegant appetizer for special occasions or holidays.
Place all ingredients except oil in a large bowl and toss to bled ingredients.
Place tossed cheese mixture into a large mason jar. Pour olive oil over cheese in jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.
