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!

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!

Spinach and Roasted Tomato Quiche

After rolling around in butter and sugar for the majority of last week making the cake I decided I wanted to make savory food with healthy bright colors.







Spinach & Roasted Tomato Quiche
Ingredients:

• 1 pint grape or cherry tomatoes; roasted
• 1 10oz. package frozen spinach (or equivalent fresh spinach balanced)
• 1-2 cloves of garlic; pressed
• 1/4 cup feta crumbles
• 1/4 cup shredded mozzarella
• 6 large eggs
• 1 1/2 cups heavy cream
• salt & pepper to taste
• 1 recipe for a 9inch pie crust or puff pastry

Directions:

• To roast the tomatoes; preheat the oven to 450 degrees F.  Slice 1 pint of cherry or grape tomatoes in half. Combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, salt, pepper and 1 pint tomato into a mixing bowl and toss together. Spread tomatoes out on a shallow baking sheet and cook on top rack for 15-20 min until caramelized.  
• When the tomatoes are done remove them from the oven and allow them to cool.  Reduce the oven temp to 375 degrees F.
• In a large mixing bowl mix together the eggs, heavy cream, salt & pepper until foamy using a hand mixer on low speed. Set aside
• Mix the prepared spinach, roasted tomatoes, feta and garlic into the bottom of a prepared pie dish with  your crust of choice.  
• Pour the egg mixture over the vegetables and top with shredded mozzarella cheese.
• Bake for 35-45 min or until the egg is set in the middle. 

Pepper Jack Mac

The base of this recipe is from a traditional macaroni and cheese. To add some heat and contemporary flavor profiles I used a combination of pepper jack cheese and sharp white cheddar, replacing the standard cheddar the recipe called for. Play with your own cheese profiles to see what tasty, gooey goodness you can create!

Enjoy!

Pepper Jack Mac

Ingredients:

• 1 lb rotini pasta
• 1/3 cup of butter
• 1/3 cup of flour
• 5 cups of whole milk
• 2 cloves of garlic
• 2 bay leaves
• pinch of nutmeg
• salt and pepper to taste
• ¾ lb pepper jack cheese; shredded
• ¼ lb of sharp white cheddar cheese; shredded
• crushed Fritos

Directions:

• Preheat oven to 350 degrees F.
• Cook pasta in a large pot with salted boiling water. Cook for 3-4 min max and drain and set aside. (you want the pasta super al dente so it doesn't over cook while its being baked)
• In a Dutch oven melt the butter over medium low heat then whisk in the flour stirring constantly for 1min making a paste, a.k.a. Roux.
• Pour in 1 cup of milk and mix until completely combined. Continue adding the milk ½-1 cup at a time until all 5 cups are blended.
• Season the milk mixture with garlic gloves (minced), nutmeg, salt and pepper and drop the bay leaves in. Increase heat slightly and bring to a simmer for about 20 min.
• Once the milk mixture is slightly thickened, remove bay leaves and melt in the cheese one handful at a time.
• Mix in all the pasta and stir until fully combined.
• Pour mixture into 9x13x2in casserole dish and cover with crushed Frito topping.
• Bake for 35-45 min until golden brown and bubbling.