Neither Adam or I are sure how it happened but we ended up with 2 containers of cottage cheese in our fridge, I had needed to get one for a recipe, but not two. Someone suggested this recipe and since I love Mexican food I decided to go with it.

I love Mexican, but enchiladas are my least favorite, they have always been too spicy for me. Adam really loved these, I thought they were “mushy” compared to how I remember my mom making them.

Cottage Cheese Chicken Enchiladas (From: Allrecipes)

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves – boiled and shredded
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

I was super excited to try this recipe. The WC Ingredient Challenge this week was Parmesan, once it was picked I went to food network and typed Parmesan, I wanted to do something different.

This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.

****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.

Mushroom Parmesan (From: Food Network)

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (recipe I use below)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve

Garlic and Basil Marinara (From: Myself)

• 1 lg. can chopped tomatoes
• 1 lg. can crushed tomatoes
• 4 cloves crushed garlic
• 1/2 cup chopped onion
• fresh basil
• 1 t. sugar
• salt and pepper

Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.

Add tomotoes and spices, simmer on low for hour to hour and half.

As soon as I saw these in my google reader I knew I wanted to try them, I love red potatoes and then to make a little mini twice baked potato it couldn’t be better.

There were wonderful, and perfect to make for the two of us, next time I will freeze a bunch as I keep thinking how good it would be to have one.

Fluffy New Potatoes (From: Pioneer Woman)

• 9 or 10 medium to large new potatoes
• 2 tablespoons olive oil
• ½ cup sour cream
• 4 ounces cream cheese, softened
• 1½ cups grated Monterey Jack cheese
• 1 tablespoon chopped chives
• 1 garlic clove, pressed
• Salt and pepper to taste

Preheat oven to 400.

Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.

Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl.

Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Spoon the mixture back into the potato shells.

Bake the potatoes in a 375 degree oven for about 20 minutes or until heated through.

If you read my blog you know that Adam and I love pasta, I have had this starred in my google reader forever, but we rarely have gorgonzola in our house so we never got around to making it. I bought gorgonzola for some steaks we made a while back and had lots left so we went ahead and made this pasta.

It was WONDERFUL, sooo creamy and soo yummy. And with spinach it is healthy right?!

Tortiglioni Florentine in a Gorgonzola Cream Sauce with Frizzled Prosciutto (From: Picky Palate)

• 1 lb Tortiglioni pasta or other pasta of choice (we used fettucini instead)
• 1 Tablespoon extra virgin olive oil
• 6 slices prosciutto diced
• 2 Tablespoons extra virgin olive oil
• ½ Cup finely diced onion
• ½ Cup thinly sliced fennel
• 4 Cups Spinach, coarsely chopped
• 16 oz 2% milk or half and half if you are feeling crazy
• ½ lb crumbled gorgonzola cheese or about 2 Cups
• ¼ Cup fresh grated parmesan cheese
• Pinch of kosher salt and pepper

Cook pasta according to package directions. Drain and set aside.

Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.

Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.

Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!

I love soup! I love everything about soup. Here in Minnesota we are going on 80 hours of below zero. It was my turn to bring lunch for all the girls at work today so I decided to make some broccoli cheese soup.

I have had this starred in my google reader for a long time. It was well worth the wait. It was SOOO creamy and the flavor was just amazing not overly cheesy. Just the right amount.

Sorry for the bad photo, it was taken on my camera phone at work. Because I need to take this into work. I made it in the morning put it in the slow cooker and then about an hour before we would be eating I turned it on to warm up. Also because I am a cheese lover I used 2 cups of cheese instead of the 1 1/4 it called for.

Broccoli Cheese Soup (From: Bliss~Felicite Orginally From: Emeril Lagasse)

• 3 tbls of unsalted butter and 2 tablespoons cold unsalted butter, cut into pieces
• 1 cup of yellow onions or sliced leeks (use only the bottom white part)
• 1/2 tsp of salt
• 1/4 tsp of ground pepper
• Pinch of nutmeg
• 1/2 tsp of chopped garlic
• 1/2 tsp of chopped fresh thyme or 1/8 tsp of dried
• 3 tbls of flour
• 3 cups of low-sodium chicken broth
• 1 (16-ounce) package frozen broccoli, thawed & separated or 2 to 3 cups of fresh
• 1/2 cup of heavy cream
• 1 1/4 cups of shredded medium Cheddar

In a medium pot, melt 3 tbls of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until throughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes. Add the broccoli and cook for 10 minutes until tender.

Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed throughly.