Tuesday, December 22, 2009
Monday, December 21, 2009
I am really picky about enchiladas. Maria keeps using this blog, so I thought I would get on and try some of the recipes. These were so good. However, I think you could use half the amount of cheese.
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, you can substitute sour cream)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil
- Cornmeal, for dusting
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 10 Kalamata olives, pitted and quartered
- 1/4 cup shredded Parmesan
- 1 tablespoon coarse salt
- Freshly ground black pepper
- 2 tablespoons fresh rosemary
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Pour in 1/4 cup olive oil. Dissolve salt in 2 tablespoons of water and add it to the mixture. Turn mixer on low and slowly add the flour to the bowl. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 350 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake for about 20 minutes.
I usually just put some olive oil, a couple of chopped garlic cloves, and sprinkle some Italian seasoning on top. You can add any of these toppings that you want. Would be a great dipping bread. All of our family loves this.
2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4 to 1 cup sugar
DirectionsSlice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator.
Wednesday, December 9, 2009
2 chicken breasts, cooked and shredded (my home canned chicken works great for this)
3-4 green onions, chopped
1 red bell pepper, chopped
2 cups frozen corn kernels, thawed (1 can of drained, canned corn would work)
1 can black beans, rinsed and drained
1-2 T. canned, diced jalapenos
1/2 cup chopped cilantro
1 to 1 1/2 tsp. ground cumin
1 to 1 1/2 tsp. chili powder
1 tsp. salt
shredded Monterey Jack cheese
6-inch flour tortillas
Saute green onions and red bell pepper in small amount of oil for a few minutes. Add remaining ingredients and warm through.
I use a quesadilla maker I got at Target to make them. Spread a little oil on one side of a tortilla. Spread some of the chicken mixture (I just eyeball it) on the unoiled side of the tortilla. Spread on some of the cheese. Oil one side of another tortilla. Place on top of the chicken/cheese (oil side up). Cook until tortillas are lightly browned and the cheese is melted. This takes two minutes in my quesadilla maker.
Serve with Cilantro Cream Sauce.
Tuesday, December 8, 2009
1 (8 ounce) package cream cheese, softened
1 heaping tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1/2 tsp. ground black pepper
1/2 tsp. celery salt
1/2 tsp. ground cumin
1 tsp. garlic powder
1 bunch fresh cilantro, chopped
1 T fresh lime juice
Blend all until smooth and creamy. Best made a day ahead.