Tag Archives: Milk

Chicken with Chilaquiles and Salsa Verde

20 Aug




  • 1 cup sour cream
  • 3 to 4 tablespoons milk
  • 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
  • 1 3/4 cups (14 fl oz) reduced-sodium chicken broth
  • 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
  • 1/4 cup chopped fresh cilantro
  1. Stir together sour cream and just enough milk to get a thick pourable consistency.
  2. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
  3. Transfer chilaquiles to a large platter. Sprinkle with cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

Photo by me, MyLittleFoodSpot

Pan Cream Puff

11 Jul


  • 1/2 cup margarine
  • 1 cup water
  • 1 cup all-purpose flour
  • 4  eggs
  • 8 oz cream cheese
  • 3 cup milk
  • 2  (3-oz.) instant vanilla pudding mix
  • 16 oz frozen whipped topping, thawed
  • 1/4 cup chocolate syrup
  • 1 cup sliced almonds


Preheat oven to 400°F.  Grease and flour a 9X13 inch pan.
In a saucepan or microwave, bring water and margarine to a boil. Mix in the flour and then beat in the eggs, one at a time. Spread mixture in the prepared pan, then bake for 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds (optional). Refrigerate 24 hours before serving.

From the kitchen of Mandy’s Mom