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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: 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: 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: 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: Black Bean-Turkey Burgers

Black Bean-Turkey Burger

Black Bean-Turkey Burger

With beach season quickly approaching, I’m all about healthy recipes right now. Here’s a great, healthy recipe for Black Bean-Turkey Burgers.

This recipe sacrifices the calories, but not the flavor which is ideal when trying to eat right.

Ingredients:

  • 1 lb. ground turkey
  • 1 can black beans (drained, rinsed and lightly mashed)
  • 1/2 cup blue corn tortilla chips
  • 1 egg
  • 1 avocado
  • 1 TBSP Tony Chachere’s (or seasoning mix of your choice)
  • 1 TBSP chili powder
  • 1 tsp ground cumin
  • 1/4 cup olive oil
  • 1 cup salsa

Black Bean-Turkey Burger Patties

Black Bean-Turkey Burger Patties


Directions:

  1. Set oven broiler on high.
  2. In a large bowl, combine ground turkey, beans, avocado, egg, tortilla chips and seasoning/spices. Mix with hands and form 6-8 equal-sized patties. Alternatively, you can mix everything by hand and use a biscuit cutter to form your patties.
  3. In an oven-safe skillet, pour in oil then place two patties in skillet. Broil for 5 minutes, flip and broil another 5 minutes. If you don’t have a broiler, this can be done on the stove burner on medium-high.
  4. Transfer the cooked patties to a paper towel-line plate to drain.
  5. Serve the burgers on a whole wheat bun and spoon salsa on top. Add cheese, lettuce and other toppings as you like.

I was able to get 8 servings out of this recipe. The burgers come out juicy and with a nice texture although they may break apart more than a typical hamburger.

Maybe more important than the healthiness of these Black Bean-Turkey Burgers is the fact they can be prepped in about 30 minutes. Also, if you have leftover patties, you can freeze them and serve them later.

 
3 Comments

Posted by on April 25, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Tofu Coconut Curry

Tofu Coconut Curry

Tofu Coconut Curry

In one year I’ve gone from never having tofu to eating it at least once a week. It’s so versatile and goes well with just about everything, but especially curry.

The tofu really takes on the flavors of the curry well. Pair the tofu with coconut curry and vegetables and you’ve got a quick meal of Tofu Coconut Curry that’s loaded with nutrients and low in fat and calories.

Ingredients:

  • 1 can reduced-fat coconut milk
  • The Veggies

    The Veggies

  • Juice of one lime
  • 3 TBSP soy sauce
  • 1 tsp brown sugar
  • 1 1/2 TBSP curry powder
  • 1 TBSP minced ginger
  • 2 tsp chili paste
  • 1 block extra firm tofu, cut into bite-sized cubes
  • 1 tomato, diced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red onion, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup basil, chopped
  • salt to taste

Directions:

  1. In a large pot over medium heat, mix coconut milk, curry powder, soy sauce, brown sugar, chili paste and ginger.
  2. Basil in Tofu Coconut Curry

    Adding the basil

  3. Bring to a boil and let simmer for 3 to 5 minutes.
  4. Add tofu, bell peppers, onion, mushrooms and tomato. Combine all ingredients, cover and cook for 5 to 7 minutes, stirring occasionally.
  5. Mix in basil. Season with salt or more soy sauce to taste.
  6. Continue cooking for an additional 5 to 7 minutes or until vegetables are tender, but crisp.
  7. Garnish with additional basil and serve over rice, if desired.

Make sure to thoroughly coat the tofu in the curry sauce. This recipe is quite spicy. My nose was running after eating it and my palate and body are quite accustomed to spicy food.

Also, the vegetables I used are just a guide. Feel free to experiment with a variety of veggies.

 
4 Comments

Posted by on March 30, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Honey-Lime Glazed Chicken Thighs

Honey-Lime Glazed Chicken Thighs

Honey-Lime Glazed Chicken Thighs

I’m not ashamed to admit that chicken thighs are my favorite cuts of chicken. They have the most flavor and don’t dry out the way breasts can.

This is a simple recipe that relies on three things: spices, a glaze and a broiler. I went for boneless, skinless chicken thighs to keep it on the healthy side, but I’m sure it’s just as good, if not better, with skin-on, bone-in chicken thighs.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • Juice of one lime
  • 6 TBSP honey
  • 2 TBSP apple cider vinegar
  • 2 tsp garlic powder
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper (or ground red pepper)
  • 2 tsp red pepper flakes

Honey-Lime Glazed Chicken Thighs

Honey-Lime Glazed Chicken Thighs Broiling in the Oven


Directions:

  1. Set broiler to high.
  2. In a small bowl, whisk together lime juice, cider vinegar and honey. Set aside.
  3. In a medium bowl, mix together all spices. Add chicken thighs and toss to coat completely.
  4. Place thighs on a broiler pan (or foil-lined baking sheet) and broil for 5-6 minutes on each side.
  5. Remove from oven and brush one side with half of honey-lime glaze. Broil for 1 minute then glaze and broil the remaining side another minute.
  6. Serve with sides of your choice.

In my experience, chicken thighs are even better the second day so I would encourage you to make this and eat it the next day. Doing so will allow the spices to settle into the meat even more.

This is a very easy recipe with a nice kick that won’t blow your waistline.

 
7 Comments

Posted by on March 28, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Grapefruit Chicken

Grapefruit Chicken

Grapefruit Chicken

I’ve heard of orange chicken, lemon chicken, even lime chicken, but I can’t say I’ve ever thought about using chicken and grapefruit in a dish. I happened to have both on hand so I figured what the hell. I have to say I was very pleased with the results of Grapefruit Chicken.

The sweet-tart flavors of the grapefruit really went well with the chicken. I used half of the grapefruit juice I was able to get as a marinade and the other half in the dish and as a reduction to go over the chicken once done.

Ingredients:

  • 2 grapefruits
  • 2 boneless, skinless chicken breasts
  • 2 TBSP brown sugar
  • Grapefruit Reduction

    The Grapefruit Reduction

  • 1 TBSP honey
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 425F.
  2. Juice one grapefruit into a large bowl.
  3. For the second grapefruit, cut it into sections making sure to cut off any of the pith (white stuff). Place the segments in a medium saute pan.
  4. To the juice, add the brown sugar and honey. Whisk to combine all. Pour half the mixture into the saute pan. Bring to a simmer and cook until slightly thickened.
  5. Grapefruit Chicken

    An overhead view of Grapefruit Chicken

  6. With the remaining half of juice mixture, add the olive oil, salt and pepper. Whisk to combine. Then place chicken in marinade and coat well. Cover and let marinate for 25 to 30 minutes.
  7. After 30 minutes, oil a baking pan and place in chicken breasts. Bake for 20-25 minutes or until chicken temperature reads 185F on a meat thermometer.
  8. Serve chicken breasts over rice, finishing with the grapefruit wedges and reduction sauce.

Tip: If you want a nice browning, after 15-20 minutes, turn on the broiler and leave breasts under the broiler for 5 minutes. But make sure the internal temperature is still 185F before removing from the oven.

This dish has me seriously reconsidering my stance on grapefruits. I might not be able to eat them alone, but I now know I can work with them.

 
14 Comments

Posted by on March 13, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Sloppy Joe Banh Mis

Sloppy Joe Banh Mi

Sloppy Joe Banh Mi

I wish I could claim this sandwich invention as my own, but I have to give credit where credit is due. And all the credit in the world goes to Tracey Bloom for this delicious creation.

This is such a great twist on an American favorite and a Vietnamese favorite. I may have to try and convince a local Vietnamese eatery to put this on the menu.

Ingredients:

For Sloppy Joe portion

  • 2 lbs. ground beef
  • 1/2 cup chopped onion
  • 1 cup ketchup
  • 1 TBSP rice wine vinegar
  • 1 TBSP Worcestershire
  • 1 TBSP dijon mustard
  • 1 TBSP brown sugar
  • 1 TBSP Sriracha
  • 1 tsp paprika
  • 1 tsp ground cumin

For Banh Mi Garnishes

  • Pickled onions (1 cup onions, 1 cup water, 1 cup red vinegar, 1 cup sugar or honey)
  • 1 fresh jalapeño, sliced thin
  • 1 daikon or radish, sliced thin
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 bunch of cilantro

Tracey Bloom

Chef Tracey Bloom


Directions:

  1. In a large skillet, over medium-high heat, saute ground beef and onions.
  2. When ground beef is about half-cooked, add the rest of the Sloppy Joe ingredients and let simmer for 15 minutes.
  3. Spoon Sloppy Joe mixture into French bread (or another bread) and garnish with remaining fresh ingredients.

You may recognize Tracey from season 7 of Bravo’s Top Chef. Tracey lives in Atlanta, but I was lucky enough to get to know her at last year’s ACS Hope Gala where she made an awesome shrimp ceviche on a fried plaintain chip. She’ll be back again this year so email me if you’re interested in tickets.

If you want to read more recipes and food tips from Tracey, be sure and check out her articles on NorthFulton.com here. And if you have questions for her, leave them in the comments section and I will get her to answer them.

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

 

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Recipe: Wasabi Salmon with Baby Bok Choy, Purple Cabbage and Oyster Mushrooms

Wasabi Salmon with Bok Choy, Purple Cabbage and Oyster Mushrooms

Wasabi Salmon with Bok Choy, Purple Cabbage and Oyster Mushrooms

Salmon is one of my favorite fishes. For this recipe, I wanted to make something healthy and this recipe definitely fits that bill.

I highly recommend using wild-caught Pacific salmon. Beware of Atlantic salmon — it’s most likely farmed-raised.

Ingredients:

  • 2 8-oz. skinless salmon fillets
  • 1/4 cup mayonnaise
  • 1 tsp. wasabi paste (or sauce)
  • 2 1-inch pieces of ginger, peeled and finely grated
  • Bok Choy, Purple Cabbage and Oyster Mushrooms

    Bok Choy, Purple Cabbage and Oyster Mushrooms

  • 3 garlic cloves, finely grated
  • 1 lb. baby bok choy
  • 2 cups shredded purple cabbage
  • 1/2 cup oyster mushrooms, stemmed
  • 2 TBSP olive oil (plus more for greasing baking pan)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450F and heat a large baking sheet for 15 minutes.
  2. Wasabi Mayo

    Wasabi Mayo

  3. In a small bowl, mix mayo and wasabi paste then stir in half of ginger and half of garlic. Set aside.
  4. Season salmon with salt and pepper.
  5. Place bok choy, purple cabbage and oyster mushrooms in a large bowl. Drizzle with olive oil and add remaining ginger and garlic. Toss to coat then season with salt and pepper.
  6. Remove baking sheet from oven. Spread vegetables across one side and arrange salmon on the other.
  7. Roast, stirring vegetables occasionally, until salmon is cooked through — roughly 12 to 15 minutes.</li.
  8. Divide vegetables among plates, making a bed for the salmon fillets. Serve with wasabi mayo.

This is a healthy dish that’s full of flavor from ginger, garlic and wasabi. Salmon is very versatile so feel free to experiment with other vegetables and/or mushrooms.

However, I want to stress again just how important it is to by wild-caught salmon versus the farmed stuff. Enjoy!

 
14 Comments

Posted by on March 5, 2012 in Cookin', Entrees, Recipes

 

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