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Recipe: Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

I must confess I really miss good Tex-Mex cuisine. Living in Texas for 11 years definitely spoiled me. And as much as I love New Orleans, it’s not a hot spot for Tex-Mex.

So I have to do it myself. Last week I had a very specific craving for Sour Cream Chicken Enchiladas so I made some. Here’s my recipe.

Ingredients:

  • 2 1/2 cooked chicken meat, shredded
  • 2 cups chicken broth
  • 3 TBSP vegetable oil
  • 1 jalapeño, seeded and diced
  • 1 dozen corn tortillas
  • 2 cans diced green chillies (4-ounce cans)
  • 1 red onion, diced
  • 1/2 cup heavy whipping cream
  • Chicken Enchilada Filling

    Chicken Enchilada Filling

  • 2 TBSP flour
  • 2 TBSP paprika
  • 1 cup sour cream
  • 2 TBSP butter
  • 1/2 cup cilantro, chopped
  • 3 cups shredded cheese (Cheddar, Pepper Jack or Monterey Jack)
  • Salsa (optional)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350F and grease a 9×13 casserole dish.
  2. Heat 2 TBSP vegetable oil in a small skillet over medium-high heat. Fry tortillas for 10 seconds on each side. Then place them on a paper towel-lined plate to drain.
  3. In a separate skillet, heat 1 TBSP vegetable oil over medium heat. Saute onion and jalapeño for 1 minute.
  4. Add chicken, 1 can of the green chillies and 1 TBSP paprika. Stir together.
  5. Sour Cream Chicken Enchiladas Before Baking

    Sour Cream Chicken Enchiladas Before Baking

  6. Add heavy cream and 1/2 cup chicken broth and stir. Allow mixture to bubble and get hot then turn off heat and set aside.
  7. In a separate large skillet, melt butter over medium heat and add in flour. Whisk together and cook for a minute or two.
  8. Pour in remaining chicken broth, whisk together and cook for an additional one to two minutes.
  9. Stir in remaining can of green chillies, reduce heat to low and add sour cream. Add 1 1/2 cups shredded cheese and stir to melt.
  10. Add 1 TBSP paprika and salt and pepper to taste.
  11. To assemble, spoon chicken mixture on to tortillas, individually. Top with cheese then roll. Place rolled enchiladas seam side down in 9 x 13 casserole dish.
  12. Pour cheese mixture on top of prepared enchiladas. Top with any remaining cheese you have.
  13. Bake for 30 minutes. Then let cool slightly, top with chopped cilantro and serve.

Feel free to add in more green chillies or jalapeño if you want a spicier version. These can be made ahead and reheated before serving. I served mine with refried black beans, half a sliced avocado and of course a fresh margarita.

These definitely conquered my craving, but I wish more New Orleans Tex-Mex options were available. Until then, I’ll have to make my own Tex-Mex.

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Posted by on July 24, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Having never made scones before, I wasn’t sure how this recipe would turn out. Luckily, it worked. Thanks bacon!

These Golden Raisin and Bacon Scones are a great sweet-savory treat around breakfast time.

Ingredients:

  • 2 1/4 cup self-rising flour
  • 1/3 cup sugar
  • 6 TBSP butter (the colder the better)
  • 1/2 cup cooked bacon (drained)
  • 1/2 cup golden raisins
  • 1/4 cup chopped walnuts
  • Golden Raisin and Bacon Scone Dough

    Golden Raisin and Bacon Scone Dough

  • 1 egg
  • 3/4 cup heavy whipping cream

Directions:

  1. Preheat oven to 400F.
  2. In a large bowl, mix together flour and sugar. Using a fork, cut in 6 tablespoons of butter until mixture looks like coarse crumbs.
  3. In a small bowl, combine bacon, golden raisins and walnuts.
  4. Stir 1 cup of bacon mixture into the flour mixture. Set remaining bacon mixture aside.
  5. In another small bowl, lightly whisk egg and cream together. Make a well in the flour mixture and pour in egg-cream mixture. Stir with a fork until the mixture is moist.
  6. Golden Raisin and Bacon Scones

    Golden Raisin and Bacon Scones Close-Up

  7. Divide dough into two balls of the same size.
  8. On a greased cookie sheet, place dough balls about 3 inches apart and pat each one into an 8-inch round.
  9. Using a knife dipped in flour, cut each round into 8 pieces, but do not separate.
  10. Sprinkle remaining bacon mixture over each round then bake 14-16 minutes until edges are light golden brown.
  11. Carefully separate each round into 8 pieces. Serve warm with fresh jam.

Scones make a great grab-and-go breakfast option if you don’t have time to prepare a full breakfast every morning.

Scones are also very customizable. You can easily substitute in the ingredients of your choice when making this recipe.

 
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Posted by on July 10, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Cold Fried Chicken

Cold Fried Chicken

Cold Fried Chicken

To me, there are some foods that are just as good served cold as they are served warm/hot. Spaghetti, pizza, steak and fried chicken all come to mind. So I decided to try out a recipe for fried chicken, but to serve it cold — hence, Cold Fried Chicken.

The prep work for serving it cold is obviously no different than serving it warm. However, once cooked, you must make sure the chicken cools to room temperature before refrigerating. This helps the batter keep its crunch and prevents sweating between the batter and chicken meat.

Ingredients:

  • 1 fryer chicken, cut into 8 pieces (2 wings, 2 thighs, 2 legs, 2 breasts)
  • 2 cups buttermilk
  • 1/4 cup honey
  • 6 cloves garlic, roasted
  • 1/4 cup water
  • 6 TBSP hot sauce
  • 3 cups all-purpose flour
  • 1 TBSP black pepper
  • 1 TBSP garlic powder
  • 1 TBSP red pepper
  • 1 TBSP paprika
  • 1 TBSP cayenne pepper
  • 1 TBSP salt
  • Peanut oil, for frying

Directions:

  1. Rinse the chicken pieces and dry with a paper towel.
  2. In a large bowl, combine buttermilk, water, honey and roasted garlic. Then soak the chicken pieces in the buttermilk mixture for at least 2 hours and up to 24 hours.
  3. On a large platter, place flour and mix in spices. Mix well so the spices are nicely incorporated into the flour. Taste flour and adjust seasoning as you see fit.
  4. Roll the marinated chicken pieces in the flour mixture until well coated. Dip chicken back in buttermilk mixture and coat in flour again.
  5. Heat 1 inch of peanut oil in large skillet or Dutch oven to 375F. While oil is heating, leave chicken sitting in flour mixture.
  6. Cold Fried Chicken

    Fried Chicken is popular with my taste buds.

  7. Working in batches of 3 or 4 pieces, add chicken to oil skin side down.
  8. Fry for 5 minutes then turn to other side and fry for an additional 5 minutes. Continue to turn and fry 5 minutes per side for a total of 20 minutes (two 5-minute periods per side) until golden-brown. Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165F.
  9. Remove the chicken from the skillet and place on a paper towel-lined plate to drain.
  10. Repeat frying process with remaining pieces.
  11. Once all chicken is cooked, let cool to room temperature before refrigerating. Refrigerate for several hours before serving cold.

This is some damn good fried chicken that keeps its crisp whether it’s hot or cold. It’s perfect for a summer picnic.

This is one of those dishes that’s actually better on the second day once it’s sat in the refrigerator for a while. After trying this Cold Fried Chicken, you may not want to go back to eating it hot.

 
4 Comments

Posted by on June 27, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Easy Peach Pie

Easy Peach Pie

Peach Pie is a great summer dessert.


What do you do when you’ve got some extra summer peaches on hand? You make peach pie.

This recipe for Easy Peach Pie couldn’t be much, well, easier. It reminds of the peach pie I ate growing up when I spent many hours in the kitchen of the Mennonite family who helped raise my sister and me.

Ingredients:

  • 5 fresh peaches
  • 2 eggs
  • 1 pie crust
  • 1 1/2 cups sugar
  • 2 TBSP flour
  • 4 TBSP milk
  • 1 TBSP cinnamon

Easy Peach Pie

Easy Peach Pie


Directions:

  1. Preheat oven to 450F.
  2. Slice peaches and place in a large bowl. Toss with 1/2 cup of sugar. Let sit for 10-15 minutes.
  3. Roll out the pie dough and put into a pie dish. Fill the shell with peaches.
  4. Beat the eggs then add the flour and remaining sugar. Pour the mixture of the peaches.
  5. Pour milk over mixture and sprinkle with cinnamon.
  6. Bake 15 minutes at 450F, then 45 minutes at 350F.
  7. Turn oven off and let pie cool in oven or remove and let cool on a wire rack.

This is great peach pie recipe that isn’t too sweet and really let’s the peaches take center stage. You can serve it hot or cold and garnish with ice cream or whipped cream if you want.

It’s summer and peaches are in season so I recommend making this Easy Peach Pie before they go out of season. Also, I highly recommend organic peaches if you can get them.

 
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Posted by on June 26, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Pappardelle with Eggplant and Mushroom Ragu

Pappardelle with Eggplant and Mushroom Ragu

Pappardelle with Eggplant and Mushroom Ragu

I always enjoy the “challenge” of cooking vegetarian. I use challenge in quotation marks, because it’s pretty damn easy, but I find it scares most people.

Using the fresh eggplants and mushrooms I had on hand, I decided to make a Pappardell with Eggplant and Mushroom Ragu. There are a lot of simple flavors in the dish, but what really sends it over the top for me are the fresh garnishes of orange zest, parsley and ricotta cheese.

Ingredients:

  • 2 medium eggplants, cut into 1-inch cubes (peeled or skin-on)
  • 1 cup mushrooms, sliced
  • 6 cloves garlic, diced
  • 1 red onion, diced
  • 1 red bell pepper, cut into strips
  • 1/3 cup olive oil
  • 1 TBSP chili flakes
  • Pappardelle with Eggplant and Mushroom Ragu

    Eggplant is the Key Ingredient

  • 2 TBSP kosher salt
  • 1 TBSP ground black pepper
  • 1 cup red wine
  • 1 lb. pappardelle
  • 1 1/2 cup ricotta cheese
  • Fresh grated Parmesan cheese
  • Grated orange zest
  • Fresh parsley, minced

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Put the olive oil in a large skillet (I used a Dutch oven) over medium-high heat. When oil is heated, saute the onion and garlic for 1 minute, careful not to let the garlic to burn.
  3. Add the eggplant, chili flakes and Kosher salt. Lower the heat to medium. Saute, stirring occasionally until the eggplant is nearly tender.
  4. Add the red pepper and mushrooms then cook for 3 or 4 more minutes. Pour in the red wine, and continue to cook until the eggplant is fully tender. Reduce heat to very low so ragu comes to a simmer. Taste and adjust seasoning.
  5. Pappardelle with Eggplant and Mushroom Ragu

    Simmering the Veggies in a Dutch Oven

  6. Boil the pasta according to package directions (usually about 5 minutes). Drain the pasta, but reserve 1 cup of the water. Toss the noodles with the ragu, gradually mixi in some or all of the pasta water to achieve a light glaze on the noodles.
  7. Plate the pasta then divide the ricotta, placing a few dabs on each plate. Garnish with Parmesan cheese, orange zest, parsley and black pepper then serve.

This is a delicious vegetarian dish full of some classic flavors. The veggies, garnishes, cheeses and pasta work together in perfect harmony.

If you can’t find or make pappardelle, I would suggest boiling lasagna then cutting it into strips. Make sure you use all of the garnishes, they really elevate this Pappardelle with Eggplant and Mushroom Ragu.

 
6 Comments

Posted by on June 18, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Blueberry Crunch

Blueberry Crunch

Blueberry Crunch

My mom told me I “had to” try this recipe for Blueberry Crunch because it was “too die for.” She got it from a friend and tried it for the first time last weekend. Basically, crushed pineapple, fresh blueberries, yellow cake mix, pecans, sugar and butter are layered then baked to perfection.

When I got an invitation for dinner from a friend and she asked me to make dessert, I figured it was time to give Blueberry Crunch a try. However, she asked for a healthy dessert and this definitely does not fit the bill. So I ignored her, and it was a hit.

Ingredients:

    Blueberries

    Blueberries are the star ingredient in Blueberry Crunch

  • 3 cups fresh blueberries
  • 2 8-oz. cans of crushed pineapple (with juice)
  • 1 stick of butter, melted
  • 1 cup sugar (divided into 3/4 cup and 1/4 cup)
  • 1 box yellow cake mix
  • 1 cup chopped pecans

Pecans and Yellow Cake Mix

Pecans and Yellow Cake Mix top Blueberry Crunch


Directions:

  1. Preheat oven to 350F.
  2. In a 9×13 pan, layer pineapple, blueberries, 3/4 cup sugar, and cake mix.
  3. Spread pecans over top then drizzle with melted butter.
  4. Sprinkle remaining sugar (1/4 cup) on top.
  5. Bake for 35-40 minutes until browned and bubbly.
  6. Let cool slightly (for about 5 minutes), serve and top with whipped cream or ice cream (if desired).

When I make it again, I’ll probably omit the 1/4 cup of sugar on top, but one of my friends said that was her favorite part. I think it could stand to be just a tad less sweet.

All in all, it’s an easy dish with lots of flavor. It’s got a nice crunch, hence the name Blueberry Crunch, and is buttery, sweet and rich.

 
5 Comments

Posted by on June 14, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Peach-Pepper Jelly Pork Chops

Peach-Pepper Jelly Pork Chops

Peach-Pepper Jelly Pork Chops

I like most of my recipes, but I’m in love with this recipe. I used the fresh ingredients I got from the farmer’s market to take this pork chops to another level.

Full disclosure: I used pineapple pepper jelly from the farmer’s market. However, I’m sure any regular pepper jelly will do.

I highly recommend using bone-in pork chops. The flavor is really intense if you cook them with the bone in.

Ingredients:

  • 2 bone-in pork chops
  • 3 TBSP unsalted butter
  • 2 TBSP olive oil
  • Peach-Pepper Jelly Reduction

    Peach-Pepper Jelly Reduction

  • 1 peach, cut into small pieces
  • 1/4 cup pepper jelly
  • Salt and pepper, to taste

Directions:

  1. Season pork chops with desired amount of salt and pepper..
  2. Bone-In Pork Chops Cooking

    Bone-In Pork Chops Cooking

  3. Melt butter in a skillet with the olive oil over medium heat.
  4. Drop in pork chops and cook, turning to cook all sides evenly. Pork chops will be ready when a meat thermometer registers a temperature of at least 145F.
  5. Remove pork chops from skillet and place in an oven to keep warm.
  6. In the same skillet over medium-low heat, sauté peaches and pepper jelly until a reduction has formed.
  7. Remove pork chops from oven, plate and spoon peach-pepper jelly reduction onto each one then serve.

This is a pretty easy dish with a lot of flavors. These Peach-Pepper Jelly Pork Chops are perfect for a summer dinner party. I served mine with fresh green beans from my mom’s garden.

If you can find pineapple pepper jelly, use it. If not, don’t be discouraged and use whatever you can get to create this sweet heat pork chop dish.

 
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Posted by on June 12, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad

This is one salad that’s perfect for Summer. It’s also full of healthy ingredients and won’t blow your daily calorie intake.

This Watermelon, Cucumber and Feta Salad is perfect for picnics, backyard barbecues and even a weeknight dinner. It has a nice crunch and even better taste. Plus, no cooking required!

Ingredients:

  • 6 cups watermelon, cut into bite-sized pieces
  • 1 cucumber, cut into bite-sized pieces
  • 1/2 cup fresh mint, chopped
  • Watermelon Salad

    Watermelon is the quintessential fruit of Summer.

  • 1/2 cup fresh basil, chopped
  • 3/4 cup crumbled feta
  • 2 TBSP freshly cracked black pepper
  • 3 TBSP white wine vinegar
  • 1/2 tsp salt

Directions:

  1. Cut up all the fruit and herbs and mix in a large bowl.
  2. Add in feta cheese, salt, pepper and vinegar then toss well to mix.
  3. Serve and enjoy.
Watermelon, Cucumber and Feta Salad

Watermelon and cucumber complement each other well.

That’s it. Super simple, right? If virtually impossible to mess up.

You can play around with the amount of herbs, salt, pepper and vinegar to add based on your taste preferences. I’ve found it doesn’t keep too well so I would eat it within two days of making. Otherwise, it gets a little soggy. It’s so good it’ll probably be gone in one sitting anyway.

 
5 Comments

Posted by on June 5, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Blueberry-Peach Cobbler

Blueberry-Peach Cobbler with Ice Cream

Blueberry-Peach Cobbler with Ice Cream

Summer’s almost here which means two of my favorite Summer fruits are coming into season. Which two? Blueberries and peaches. This recipe for Blueberry-Peach Cobbler combines both to create an amazing dessert.

It cooks to perfection in an iron skillet, but a baking dish will do just as well. The best part is that it’s one of the easiest desserts you can possibly make.

Ingredients:

  • 2 fresh peaches, cut up into chunks
  • 2 cups fresh blueberries
  • 1 stick of butter
  • Blueberry-Peach Fruit Filling

    Blueberry-Peach Fruit Filling

  • 2 TBSP brown sugar
  • 3/4 cup white sugar
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk

Directions:

  1. Preheat oven to 400F.
  2. Heat the butter in a 10- or 12-inch skillet.
  3. Add blueberries, peaches and brown sugar. Cook, stirring gently, until berries and peaches start to soften.
  4. Meanwhile, in a medium bowl, whisk together flour, baking powder, salt and white sugar.
  5. Add milk and combine to create a batter.
  6. Spoon batter across fruit mixture evenly. You can drag a spoon through the mixture to create some blue streaks to give it a better look if you want.
  7. Blueberry-Peach Cobbler

    Blueberry-Peach Cobbler

  8. Bake for 20-22 minutes until fruit is bubbling and top is golden and crisp.
  9. Let cool slightly, serve and top with whipped cream or ice cream.

I topped mine with some Blue Bell Vanilla Bean ice cream and it was delicious. I’m sure whipped cream is just as great.

If you need to use a baking dish, just put the cooked fruit on the bottom then top with the batter. I would highly recommend using a skillet to bake it in though.

 
5 Comments

Posted by on June 4, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Tortilla Española

Tortilla Epanola

Tortilla Española

Tortilla Española, also known as a Spanish omelette, is a thick egg omelette made with potatoes and fried in olive oil.

You can eat it hot or cold. For breakfast, lunch, dinner or a snack. The thickness of the omelette varies, but I made mine on the thin side due to the size of the skillet I used.

Ingredients:

  • 6 eggs
  • 1 3/4 cup olive oil
  • 1 1/2 pounds potatoes, sliced
  • 2 cups onion, diced
  • 1 TBSP salt
  • 1 TBSP paprika
  • 1 TBSP freshly ground pepper

Directions:

  1. Heat the oil in a 10-inch skillet over medium-low heat. Add the potatoes and cook, stirring frequently for about 10 minutes.
  2. Stir in the the onions and salt. Continue to cook until vegetables are tender (about 20 more minutes).
  3. Drain all but two tablespoons of the oil and transfer the vegetables to a bowl.
  4. Wipe the skillet clean.
  5. In a medium mixing bowl, beat the eggs, paprika, salt and pepper together and stir in the vegetables.
  6. Heat one tablespoon of the oil in the skillet over medium-low heat.
  7. Pour the egg mixture into the skillet and cook until set (about 6 minutes).
  8. Loosen the sides with a spatula, place a plate facedown over the skillet and invert the tortilla.
  9. Heat remaining oil in the skillet over low heat. Slide in the tortilla (cooked side up). Cook for 3 more minutes then slide back onto plate.
  10. Cool slightly before serving.

Obviously, inverting the tortilla is the hardest part of this recipe. It really helps to make sure all of the potatoes are cooked into the egg mixture so that the Tortilla Española holds together.

I may be in the minority, but I prefer this dish served chilled. It goes great with a glass of white wine.

 
4 Comments

Posted by on April 30, 2012 in Brunch, Cookin', Recipes

 

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