Chicken Enchilada Bake
FEATURED GUEST CHEF
Jessica Burns, Thumb Electric
1 Rotisserie chicken 1 can enchilada sauce (mild or hot spice per your preference) 1 package Spanish rice 1 (15-ounce) can black beans 1 (15-ounce) can corn 1 (15-ounce) can Rotel tomatoes, optional • shredded ﬁesta blend cheese, divided • sour cream • Chipotle Tabasco sauce • sliced avocado/guacamole, optional Preheat oven to 350 F. Shred the rotisserie chicken. Cook the Spanish rice according to package directions. Mix the chicken, corn,
Ryan and Brianne Rademacher, owners of Bare Essential Oil, offer these quick, healthy no-bake pumpkin energy balls that taste like cookies but are good for you!
black beans, tomatoes, enchilada sauce and half the cheese. In a 9x13 pan, evenly spread the Spanish rice. Next, add the rotisserie chicken mixture and top with remaining half of the shredded cheese. Bake until bubbly. Serve and garnish with listed condiments.
Ravioli With Roasted Pepper Cream Michele Smith, Ontonagon REA
1 (24—26 ounce) package frozen cheese or meat ravioli 1 (7-ounce) jar roasted red peppers, cut into bite-size pieces, reserve liquid ½ cup chicken stock 1 cup whipping cream ¾—1 cup grated Parmesan cheese Cook ravioli in boiling water about 7 minutes until ﬂoating and tender. Drain, set aside and keep warm. In a medium saucepan, combine peppers, reserved liquid and chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until liquid is reduced to 2 tablespoons. Stir in whipping cream.
Pumpkin Energy Balls Bring back to a boil; reduce heat and simmer, uncovered, until starting to thicken. Add Parmesan cheese and cook, stirring constantly until cheese has melted and sauce has thickened. Place ravioli on four plates, spoon sauce over ravioli and serve.
Delicious Vegetables: due April 1 Festive Desserts: due May 1 Submit your favorite recipe for a chance to win a $50 bill credit and have your recipe featured in Country Lines with a photo and a video. Go to micoopkitchen.com for more information and to register.
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¾ 1 ½ 1¼ ¼ 3
cup creamy peanut butter tsp camelina oil cup pumpkin puree cups old-fashioned oats cup chia seeds Tbsp honey
Put the ingredients in a medium bowl and stir to combine. Cover the bowl and put in the refrigerator for 2 hours; this will make them easier to roll. Line a baking sheet with parchment paper and roll the mixture into 12—14 balls. Chill for 2 more hours and enjoy! Read the full story about Ryan and Brianne Rademacher and Bare Essential Oil on page 6 and visit micoopkitchen.com to ﬁnd this recipe and others.
MICHIGAN COUNTRY LINES 15