Improv Cooking Challenge: Eggnog Cannolis with Craisin "Sprinkles"

In the hustle and bustle of the holiday season, I almost missed the date for the Improv Challenge!  All month, I had planned my dish ... even went on a search for the shells - and I completely flaked on the date of the post.  sigh.  Well, here I am .. better late than never, right?
I have a love affair with cannolis and have always wanted to make them - this eggnog and cranberry challenge was the perfect opportunity!  I looked for a recipe that used milk, and then I just substituted the milk for eggnog and cut out the sugar in the recipe.  They are soooo yummy (and SO easy to make)!  Enjoy!

xoxo,

Eggnog Cannolis with Craisin "Sprinkles"

Cannoli filling adapted from:  Lisa Gianotti

1 1/3 c. eggnog (divided)

1/3 c. cornstarch

1 lb. low fat ricotta

craisins, chopped

cannoli shells

1.  Whisk together 1 c. eggnog with cornstarch and allow the mixture to sit for at least 20 minutes (place plastic wrap touching the surface of the mixture so that "skin" doesn't form).

2.  Heat the eggnog mixture slowly in a sauce pan over low heat.  Stir constantly and add the remainder of the milk.  Stir until the mixture thickens.

3.  Allow the mixture to cool to room temperature, then mix in the ricotta.

4.  Pipe the mixture into cannoli shells and sprinkle on the craisins!

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November Improv Cooking Challenge: Creamy Chicken, Pumpkin, and Pepper Jack Enchiladas

I love a good challenge.  I'm so excited to take part in the Improv Cooking Challenge!  We were given two amazing fall ingredients for November:  pumpkin and cream cheese.  Love.  As I thought about the great potential that these two ingredients bring to the table, I decided to give myself an additional challenge... no recipes.  So, as much as I adore a sinfully sweet treat, not having a recipe at hand makes baking a "no go" for me!  So, as I was recalling some of my favorite creamy dishes - chicken enchiladas came to mind...add pumpkin?  Why not?!  As I've said before - I love to "hide" vegetables in dishes - such a smart idea!

These enchiladas are rich, creamy, spicy, savory, and most of all ... delicious!  We were excited (because I knew it could be a total flop - sans recipe).  They were even husband approved (and he's a tough critic)!  He made my night when he said, 'These taste like they could be on a menu somewhere!"  Awww.  Enjoy - we did!  Best dishes and yummy dreams!

xoxo,

Creamy Chicken, Pumpkin, and Pepper Jack Enchiladas

By:  Little Mommy

Ingredients:

All purpose seasoning

Adobo seasoning

2 tbsp. olive oil

1 package of boneless, skinless, chicken tenderloins

1/3 of a medium sweet onion, finely chopped

1 garlic clove

1/3 package of 1/3 less fat Philadelphia cream cheese

3/4 c. pumpkin

1/4 c. chicken stock

1/2 c. diced tomatoes (or 1/2 c. Rotel)

1/2 can of green chilies (optional)

3/4 c. - 1/2 c. shredded peppeer jack cheese

1/4 tsp. cumin

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. cayenne

6 flour tortillas

1.  Rinse, trim, and cut the chicken into bite-sized pieces.

2.  Place the chicken in a saute pan with 1 tbsp. olive oil.  Sprinkle  the chicken with all-purpose seasoning, Adobo seasoning, and parsley.  Cook thoroughly and set aside.  

Chicken cooling (before chopping into smaller pieces)

When cooled, chop into smaller pieces (consistency of shredded chicken).  

 3.  In a sauce pot, saute minced onion in 1 tbsp. olive oil until tender, add garlic (I grated it into the pot using microplane grater) and cook for 1 minute longer. 

4.  Add in cream cheese, pumpkin, and pepper jack.  Stir until all cheeses are melted. 

5.  Add in chicken stock, tomatoes (or Rotel), chilies, chicken, and all spices.  Stir thoroughly. 

6.  Heat 6 flour tortillas in the microwave for 20 seconds.  (This makes them easier to work with - they won't break.)

7.  Spray a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.  

7.  Divide mixture equally between 6 tortillas, place the mixture inside each tortilla, wrap up the tortillas, and place the enchiladas into the baking dish.

8.  Top with more shredded pepper jack.  

Bake on 350 degrees for 25 minutes. 

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Enjoy!