serves 4
You might need to buy:
  • Italian sausage
  • ground beef
  • cored and finely chopped green apple
  • tbsps. mayonnaise
  • dijon mustard
  • and honey to taste
  • crisp cooked bacon
ready in about 15 minutes; serves 6
You might need to buy:
  • cooking spray
  • kosher salt
  • low-sodium soy sauce
  • balsamic vinegar

Freezer Chicken Enchiladas

Preparing enchiladas can be a multi-hour, labor-intensive endeavor. There’s the sauce to prep and the filling to cook, and finally, all the rolling. We wanted to find a way to streamline chicken enchiladas and make them freezable so that they could be prepared well ahead of time and stored at the ready. Here’s what we discovered:

Test Kitchen Discoveries

  • Freeze the rolled enchiladas and sauce separately; otherwise they will turn into a mushy mess.
  • Spray the tortillas with vegetable oil cooking spray and briefly heat them in the oven to make them pliant enough to roll easily.
  • Bake the enchiladas while still frozen. We found that defrosting them actually leads to a dried-out texture once baked.
  • Partially bake the enchiladas “naked,” or without sauce. A light coat of vegetable oil spray will keep the tortillas from drying out too much.
  • For authentic flavor, puree and “fry” the sauce until the flavor and color has intensified. Most Mexican sauces are prepared in this fashion.
  • Smoky chipotle chiles add both heat and a rich flavor to the sauce. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce. They are found in the Mexican foods section of most supermarkets.

Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.

ready in about an hour and 40 minutes; serves 4
You might need to buy:
  • canned chipotle chile in adobo sauce
  • low-sodium chicken broth
  • table salt
  • coriander
  • minced canned pickled jalapeños
  • chopped fresh cilantro leaves
  • shredded Monterey Jack cheese
  • shredded cooked chicken
  • Cooking spray
Belongs to kintyre Turkey and Corn Bread Stuffing Casserole 
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serves 6
You might need to buy:
  • frozen green peas
  • dried cranberries
  • cut-up cooked turkey or chicken
  • corn bread stuffing mix
  • eggs

This is Tate’s Bake Shop’s third largest selling cookie flavor. This cookie is thin and crisp and a bit sweeter than most because of the white chocolate. Look for a high quality white chocolate chip that contains cocoa butter.

You might need to buy:
  • all purpose flour
  • baking soda
  • eggs
  • white chocolate chips
  • coarsely chopped macadamia nuts
You might need to buy:
  • salt and pepper to taste
  • parmesan
Belongs to kintyre Orza Ratatouille 
You might need to buy:
  • diced eggplant
  • chopped onion
  • diced zucchini
  • diced tomatoes with green pepper
  • orzo
  • parsley
  • mined garlic
  • olive oil
  • vegetable broth

To toast coconut, bake uncovered in an ungreased shallow pan in a 350 degree oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

serves 8
You might need to buy:
  • finely chopped macadamia nuts
  • about 2 tablespoons sugar
  • about 2 tablespoons milk
  • egg
  • ground nutmeg
  • diced mango
Belongs to kintyre Crumble-Topped Cranberry Muffins 
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serves 12
You might need to buy:
  • egg
  • whole berry cranberry sauce
  • granulated sugar
Belongs to kintyre Raspberry-White Chocolate Muffins 
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ready in about 20 minutes; serves 12
You might need to buy:
  • white baking chips
  • egg
  • raspberries