Sunday, January 30, 2011

Chicken Enchiladas

This was my huge meal of the week.  When served with all the sides, and homemade enchilada sauce it is a real treat.  It is on the time consuming side to make, but it is well worth the effort!

Ingredients:

  • 1 lb of boneless, skinless chicken (I use the thighs for this, but you can use the breast if you choose)
  • 2 tbsp olive oil
  • 3 tbsp adobo seasoning
  • 1/4 cup of water
  • 1 green bell pepper; chopped
  • 1/2 small onion; chopped
  • 1 can black beans OR 1 can refried beans
  • 4 oz. New York sharp cheddar cheese; shredded
  • 8 oz. Pepper Jack cheese; shredded
  • 12 six inch flour tortillas
  • 1 recipe Red Enchilada Sauce
Directions:
For the chicken:
  • Heat a 9 inch skillet over medium-high heat.  Add olive oil and chicken.  Cook until the chicken is near done and can easily be shredded in the pan.
  • Shred the chicken.  You can shred the chicken in the pan or remove it if it is easier to do so.  If you shred it on a cutting board put it back in the pan when finished.
  • In a 1/4 cup of water mix the adobe seasoning into a paste.  Scoop the adobo paste onto the chicken and cook 5-10 minutes.  Remove chicken from heat.
For the enchiladas:
  • Preheat oven to 350 degrees F.
  • Spray a 9x13 inch casserole dish with non-stick cooking spray.
  • Set up a small assembly line with your tortilla shells, sharp cheddar cheese, green bell pepper, onion, beans and seasoned chicken.
  • Make 12 enchiladas by adding all the above ingredients, gently roll them and place them into the baking dish.  You should get 10 enchiladas to fit the length and then you can tuck 2 more under the row of 10.
  • Cover the enchiladas with the recipe of red enchilada sauce.  
  • Top the dish with the shredded pepper jack cheese and back for 35-45 minutes or until that cheese is nice and brown.
* I highly recommend serving this dish with Spicy Corn Relish and Cilantro Lime Rice! It is a pretty time consuming recipe that will take a good 2-3 hours to prepare if you serve it with the sides, but it is well worth the effort!  It is certainly a dish to make when there are lots to share with!

Mexican Adobo Seasoning

There are many different forms of adobo seasoning throughout South and Central America.  It has a totally different flavor profile if you find an adobo recipe from the Philippines.  I use adobo to season my taco meat, in salad dressings, guacamole etc.  This particular combination is essentially a  house seasoning for Latina inspired dishes.

Ingredients:

  • 1/4 cup sweet paprika
  • 3 tablespoons ground black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons dried Mexican oregano
  • 2 tablespoons ground cumin
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon garlic powder
Direction:
  • Mix all the spices together in a small bowl and funnel into a spice jar to use as needed!

Spicy Corn Relish

Ever since I made this for my family to go along with the chicken enchiladas I made it is the only way they will eat their corn.  This is a very tasty recipe that can be served with any number of Mexican inspired dishes!  It is certainly one of my favorite recipes.

Ingredients:

  • 2 tbsp olive oil
  • 1/2 of a medium onion; chopped
  • 1-2 garlic cloves; minced
  • 1 tsp white granulated sugar
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp Mexican oregano
  • tiny tiny pinch of cinnamon (less than 1/8 of a tsp or it will over power the dish)
  • 10 oz of frozen corn kernels
  • 1 cup of chicken stock
  • 1 lime
  • 2-3 tbsp fresh cilantro; chopped

Directions:

  • Heat a 9 inch skillet over medium-high heat.  Add the olive oil to the hot pan and then sautè the onion and garlic for about 7 min, until the onions are translucent.
  • Add the sugar, chili powder, cumin, oregano and cinnamon and cook until the onions are covered and are sticky. (About 1 min)
  • Add the chicken stock and the corn and continue to cook on medium-high heat until the liquid is reduced out.  
  • Add the juice of one lime and fresh cilantro.  
Serve this side hot or cold next to your favorite Mexican inspired meal! 

Cilantro Lime Rice

This recipe uses the tricks that Chipotle uses to season their rice.  I use brown rice in place of their long grained white rice because the health benefits to brown rice are amazing.  Feel free to use any rice you like. This rice goes great next to any Mexican inspired meal!


Ingredients:

  • 1 tbsp vegetable oil
  • 1 whole grain brown rice
  • 1 lime
  • 2 1/2 cup water
  • 2-3 tbsp fresh cilantro; chopped


Directions:
  • In a two court sauce pan heat the oil over medium-high heat.  
  • Add the rice and the juice of one lime and sautè for 2-3 min.
  • Add the water and bring to a boil.
  • Once it is at a rolling boil reduce the heat to low, cover and simmer rice for 30 min or until all the liquid is absorbed.
  • Add the fresh cilantro and give it a good mix.  Serve as a side with any Mexican dish.  
*This makes about 4 servings of rice.

Red Enchilada Sauce

It has taken me a couple years to get an enchilada sauce I really enjoy. This is a hybrid of various recipes and what I liked about them.  The two most important parts of this recipe is the rich roux and the hint of coca powder.


Ingredients:

  • 3 tbsp vegetable oil
  • 3 tbsp flour
  • 1/4 cup chili powder
  • 1/2 of a medium onion; minced
  • 1 clove of garlic; minced
  • 1 cup chicken stock
  • 1 tsp Mexican oregano
  • 1 tsp cumin 
  • 1 1/2 tsp coca power
  • 1 15oz can of tomato sauce
Directions:

  • In a 2 quart sauce pan heat the oil over medium high heat.  Add the flour and make a roux, cook for one min.
  • Add the chili powder, the minced garlic and the minced onion to the roux and cook for another min.
  • Add the chicken stock and mix until thick.
  • Add the Mexican oregano, cumin and coca powder.
  •  Add the tomato sauce.
  • Mix the sauce until thick then reduce the heat and simmer for at least 45 min.  Mix occasionally to prevent anything from burning to the bottom of your pan.
  • Poor sauce over your favorite enchilada dish and enjoy!

Sunday, January 23, 2011

Stuffed Pepper Soup

Stuffed Pepper Soup


As per my New Year's promise, here your recipe for the week.  It's quick, simple, filling, warm and delicious to help you push through the last couple cold months of winter!

Ingredients:

  • 1lb ground beef; seasoned, browned and drained
  • 1/2 of a medium onion diced
  • 2 green bell peppers chopped in nicely sized chunks
  • 1 15oz can of plain tomato sauce
  • 1 15oz can of diced tomatoes 
  • 1/2 cup of rice
  • 1 1/4 cup of beef broth OR water
  • 1 large garlic clove; chopped
  • 1 tsp of salt
  • 2 tsp black pepper
  • 1 tbsp of Italian Seasoning
  • 2 tbsp of brown sugar
Directions:

  • Season the ground beef and brown it in a skillet and drain.
  • Add all of the above ingredients above in a large dutch-oven or any 5 quart pot.  
  • Bring the soup to a boil.
  • Reduce the heat, cover and simmer for at least 1 hour.
  • Allow to cool for 5-10 min and then serve with a hearty garlic bread!