Roasted Chick Peas . . .

I saw this over on Aiming Low and decided to give it a shot. They were pretty good!

I rinsed my chick peas (garbanzos) in my colander. I used 2 cans. Then put them on a paper towel to dry a bit. I put the in a bowl with a bit of olive oil, about 3 tablespoons. I sprinkled with cayenne pepper, salt, garlic, and black pepper. I spread them on a cookie sheet and baked them for 50-60 minutes. I stirred them three times over the cooking time to keep them pretty uniformly roasted.

They are yummy! They kind of remind me of corn-nuts, but not so hard.

Sour Cream Enchiladas

I decided today was the day to make sour cream enchiladas. I searched for a couple of easy recipes and I combined them into a recipe of my own.

2 boneless chicken breasts
white corn tortillas
sour cream
can of green chili enchilada sauce
can of green chilis
shredded mexican blend cheese

Here's what I did. I boiled and shredded a couple chicken breasts. (my favorite way to shred chicken)



I combined almost a full can of green chili enchilada sauce (reserving a bit for the top after they were wrapped), 2 cups of mexican shredded cheese, half a can of green chilis, and about 8 ounces of sour cream.


I heated the corn tortilla shells in the microwave with a wet papertowel in order to soften them up. I spooned in the filling and rolled them up, placing them in a slightly oiled 9x13 glass dish.



I topped these with some left over green chili sauce mixed with a few chilis and a couple spoonfuls of sour cream and finally about another cup of mexican shredded cheese.




I covered the dish with foil and baked them on 350 degree for 40 minutes. Yum!

Grandma Driver's Chocolate Chip Cookies

Cream together:

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs

Add 1 tsp of baking soda dissolved in 1 Tbsp of water.

Mix in 2 1/4 flour, followed by 12 oz of chocolate chips.

Grease cookie sheet and bake at 375 degrees until golden.

Lemon Cream Pasta with Capers

Pasta With Lemon Cream and Capers

4 servings

PASTA

1 tablespoon table salt

2 1/2 cups penne pasta, uncooked

1 teaspoon canola oil

LEMON CREAM SAUCE

2 tablespoons butter

1 tablespoon all-purpose flour

1 cup heavy cream

3 tablespoons fresh lemon juice

1 tablespoon chicken base (see note)

1 1/2 teaspoons grated lemon zest

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

2 tablespoons capers

For the pasta: In a pot, bring 6 cups water and 1 tablespoon salt to a full boil. Add pasta and cook for about 10 minutes, until al dente. Immediately drain pasta and cool in cold water. Drain water completely. Coat pasta with canola oil to prevent sticking.

For the Lemon Cream Sauce: In a stock pot, make a roux by melting the butter and stirring in the flour. Cook for 5 minutes on medium heat, stirring often to prevent burning.

To the stock pot, add the heavy cream, lemon juice, chicken base, lemon zest, kosher salt and black pepper. Whisk or blend to dissolve the roux. Heat to 200 degrees and simmer 15 minutes, or until thickened. Stir often to prevent burning.

Combine cooked penne with Lemon Cream Sauce and capers. Eat way too much!!!

(Adapted from Souplantation)