Sour Cream Chicken Enchiladas

Ingredients:

4 boneless, skinless chicken breasts

1 medium onion – finely chopped
1 tbsp butter
1 12oz can cream of chicken soup
1 16 oz. sour cream
1 small can chopped green chilies
1 10 oz can green enchilada sauce
2 cups shredded jack cheese
1 cups shredded peppered jack cheese
6 taco size flour tortillas
1TBSP chili powder, plus 1 tsp
1 TBSP garlic powder, plus 1 tsp
1 tsp cumin
1 each tsp salt & pepper
cooking spray

Directions:

1. Poach chicken with all spices until fork tender
2. Remove chicken and shred (save broth for Spanish rice, if desired, or discard)
3. In the same pot, melt butter; add onions and sauté at medium heat until transparent.
4. Add chicken and enchilada sauce to onions
5. Remove from heat and set aside
6. While chicken is poaching, mix soup, sour cream, chilies and 1 tsp each chili powder and garlic powder in a bowl until well blended
7. Spread ¼ cup of sour cream mixture into greased 9x13 pan
8. Spoon chicken mixture along center of tortilla; add a spoonful of cheese (saving 1/2 cup of each for later), roll enchilada style and place seam side down in greased pan
9. Repeat until all are made
10. Spread remaining sour cream mixture over enchiladas
11. Sprinkle remaining cheese on top
12. Cover with foil; bake at 375° for 20 minutes
13. Remove foil bake uncovered 10 more minutes

Recipe Notes: Everything is bigger in Texas, right? I used to make a TEXAS sized version of these with burrito tortillas. This recipe came from Belinda many moons ago. I have played with it so much, I don't remember what the original was. It's a family, friend and stranger favorite. I say stranger because if I make it for a pot luck, or send it to a friend in need, I always get asked for the recipe. You can make it as spicy or mild as you like by the amount of chili powder you use in the sauce. I wouldn't reduce the amount in the poaching liquid as this makes the chicken taste great. You can also use the poached chicken in many other mexican style recipes...more to follow!

Posted by Buffie

Carmela's Chicken Rigitoni (Macaroni Grill Favorite)

Ingredients:

·              2 tablespoons butter

·              2 tablespoons olive oil

·              4 grilled chopped chicken breasts

·              salt and pepper

·              1 teaspoon sugar

·              1 large onion sliced

·              8 oz of sliced mushrooms

·              2 garlic cloves chopped

·              ½ cup white wine

·              20 ounces heavy cream (or half/half for a lighter version)

·              1 box (24 ounces) rigatoni pasta (pre-cooked)

·              1 ½ cup freshly grated Parmesan cheese

Directions:

1.    Grill Chicken to get the best flavor.  Pound the chicken to make ½ inch thick filets and season (best chicken seasoning that I have found is Montreal chicken seasoning).  Grill 15-20 minutes so that the filets are cooked and remain moist.

2.    The next step is to make the caramelized onions.  Melt butter and add olive oil to a large frying pan. Toss in sliced onions, salt and pepper. Add in 1 teaspoon of sugar and cook on med-low until the onions are soft and brown.

3.    Finish the sauce by adding chopped garlic and mushrooms and cook for 3-4 minutes over med heat.

4.    Add wine and simmer the flavors for 3-4 minutes. 

5.    Next add the cream and bring sauce to just below a boil.  Add 1 cup of grated parmesan cheese and cook until the cheese is melted.

6.    Add pasta and sliced grilled chicken, stir until all pasta and chicken are covered with sauce. 

7.    Before you serve, top with parmesan cheese and enjoy! 

posted by Belinda

 

Baked Eggplant Caprese Stacks

Oven-baked eggplant rounds topped with vine ripened tomatoes, fresh mozzarella and basil, bathed in warmed tomato sauce.

Ingredients:

·        2 eggs

·        2 tablespoons sour cream

·        2 cups Italian breadcrumbs

·        ½ cup grated parmesan cheese

·        12 - 16 slices (1-2 each) eggplant, peeled and sliced into ½" thick rounds

·        8 slices (3-4 each) vine ripened tomatoes

·        8 slices (1 pound) fresh mozzarella

·        Tomato Basil Marinara Sauce (see recipe below)

·        8 fresh basil leaves, plus more for garnish

Preparation:

Preheat oven to 400°F.

Salt sliced eggplant rounds and allow to sit for 15 minutes to remove bitterness and excess water.  Rinse with water and pat dry with paper towels.  Create a breading station by having 2 shallow dishes, one with the beaten whole eggs and sour cream, and the last with the Italian breadcrumbs and parmesan cheese. Bread each eggplant slice by first dipping in eggs and then into the seasoned breadcrumbs.  Line a baking sheet with foil and spray with cooking spray.  Place the breaded eggplant rounds on the prepared baking sheet and bake in a preheated 400°F oven until the rounds are golden brown, about 25-30 minutes.  Turn half-way through.

Tomato Basil Marinara Sauce

Ingredients

3 tablespoons extra virgin olive oil

3 cloves garlic, sliced

1 (16 ounce) can crushed tomatoes

1/2 cup red wine

1/4 cup water

1 teaspoon salt

½ teaspoon oregano

1 teaspoon white sugar

6 leaves fresh basil leaves, torn

Directions

Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Final Preparation:

Stack a slice of the cooked eggplant with a slice of tomato, fresh mozzarella and basil leaf and top with an eggplant slice.  Wooden skewer may be used to hold the layers together.  Reduce the oven temperature to 275°F.  On the same baking sheet, place the assembled stacks in the oven and warm for 10 -15 minutes or until the cheese begins to melt and is bubbly.  To serve, pour a ½ cup pool of warm sauce onto the bottom of a plate, place the heated eggplant caprese stack on top of the pool of sauce.  Top each stack with more sauce a leaf of fresh basil and serve.

posted by Belinda

Succulent Braised Short Ribs

Ingredients:

6 Bone-in short ribs (about 5-6 lbs)

1-2 TBSP olive oil

1 large sweet onion

1 celery heart, thinly sliced

2 carrots, peeled and thinly sliced

2 cloves garlic, minced

2 TBPS tomato paste

3 cups Port wine

1-2 cups beef broth

4 sprigs fresh thyme-tied with twine

1 tsp salt and pepper

Directions:

1. Heat oil in a large, heavy pot, such as a cast iron or Dutch oven, over high heat

2. Pat ribs dry and season the ribs with salt and pepper

3. Add the ribs to the oil and sear to a dark brown color on all sides

4. Remove from pan and set aside

5. Lower  heat to medium and add vegetables to remaining oil

6. Stir and cook until onions are soft and golden (about 15 minutes)

7.  Add tomato paste and continue cooking and stirring occasionally for 10 minutes

8.  Stir in wine and reduce by half

9.  Preheat oven to 375°

10.  Add broth and thyme

11.  Nestle the ribs back in the pot

12.  Cover and bake 2 hours

13.  Remove lid and cook 30 more minutes to reduce and thicken sauce

14.  Serve with braising liquid and caramelized vegetables on a bed of mashed potatoes

Recipe Notes:  These are succulent and scandalously good!  The meat is tender, but I could not stop eating the caramelized vegetables; they were so sweet.  It may seem like a long and intimidating recipe, but once I put them in the oven, I forgot about them until it was time to make the sides.  We had some nice crusty bread that sopped up the sauce beautifully. 

Posted by Buffie

Tender Slow Cooker Wings

Ingredients:

1/2 cup packed dark brown sugar
1/4 cup soy sauce
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint

Jars of Wing Sauce (your choice of flavors)

½ - 1 stick of butter.

Directions:

1.    Add 1/2 cup of the brown sugar, ¼ cup soy sauce, chopped garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor.  Pulse until everything is finely ground and a paste-like mixture results. 

2.    Place the paste like mixture into the bottom of the slow cooker. 

3.    Rinse and pat dry the wings and then add the wings to the slow cooker, toss to coat them with the paste.

4.    Cook on low until the chicken is tender, 3-4 hours. 

5.    Line baking sheet with foil and place wire rack on foil.  Spray the rack well with nonstick cooking spray.

6.    Remove the wings and place them on wire rack.  Let the wings cool.  Wings can be placed in the refrigerator if you would like to finish up later.

7.    When you are ready to finish the wings, preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.

8.    Melt ½ stick of butter in sauce pan and add ¾ cup of your favorite wing sauce to heat.

9.    Place sauce in a bowl and add wings, toss and coat and return to wire racks.

10. Broil the wings until the wings become browned and slightly charred, 10 – 15 minutes.  Using a brush, add more sauce and turn the wings over. Continue cooking and adding sauce until both sides are browned.   Place on a tray and Enjoy!

Note:  Try different wing sauces to add variety to your wings.  I divided the wings and did a traditional buffalo wing with one tray and a milder barbeque wing with the second tray.

 Posted by Belinda

The Dark Side - Chocolate Truffles

Ingredients:

2- 4oz bars dark chocolate
½ cup heavy cream
1 tsp vanilla extract
2 TBSP cocoa powder
1 TBSP powdered sugar

Directions:

1. Heat cream in a small sauce pan until scalded (do not bring to a boil)
2. While cream is heating, chop chocolate bars and place in a heat proof bowl
3. Add cream and whisk slowly until completely combined
4. Add vanilla
5. Pour into an 8x8 baking dish and set aside to cool to room temperature, then chill 1 hour in the fridge
6. While chocolate is chilling, combine cocoa powder and powdered sugar by sifting into a pie plate
7. Once chilled, form chocolate into balls using a melon baller or small spring action scoop
8. Roll balls in cocoa sugar mixture
9. Place on a wax paper lined baking sheet to set
10. Store in an air-tight container in the fridge

Recipe Notes: I have a sickness for dark chocolate (not weakness because it's sick how much I adore it). Some would say I'm in love with it, which is not too far off base. Chocolate actually contains the same chemical your body produces when you fall in love. No wonder people are known to say "I need a chocolate fix!".  It's my drug of choice :)


Posted by Buffie

Easy Eggs Benedict

Ingredients:

4 large fresh eggs

2 English muffins, split and toasted

1 tsp plain, rice or white wine vinegar

1 package Canadian bacon or leftover baked ham

½ cup shredded or sliced cheddar cheese

1 package hollandaise sauce

½ stick butter

1 cup milk

1 tsp lemon juice

Directions:

1. Fill a shallow pan half way with water, add vinegar and bring to a simmer
2. While waiting for water to boil, crack eggs into a small bowl
3. Slowly add eggs one at time to water holding the bowl as close to the water as possible
4. With a slotted spoon, gently push the outer edges of the whites closer to their yolk
5.  Simmer 4-5 minutes, depending on desired doneness of yolk
6. Meanwhile, heat Canadian bacon in a non stick pan on medium
7. Add cheese and let melt
8. Follow directions on package to prepare sauce

Assembly:

1. Place 2 toasted muffins on each place
2. Add a slice of cheese covered bacon to each
3. Scoop each egg out of pan with a slotted spoon and place on muffin
4. Pour sauce over to serve

Recipe Notes:  This is my family's all time favorite breakfast, however, we eat it for dinner, too!  I am mad about making breakfast for dinner, or ‘Brinner’ as it’s called in my house.  I cheat and make packaged hollandaise sauce because I think it tastes just as good as the fresh (and pain in the rear) sauce.  There have been many debates about what brand is best.  If you ask one of my sisters, she would say a jarred brand that the name escapes me at the moment.  I like Knorr and always add the suggested lemon juice.  It gives it a bit of zip!

Video: How to Poach an Egg

Posted by Buffie

Roasted Cauliflower Soup

Ingredients:

1 head cauliflower, cut into florets

2 gloves garlic

1 shallot, finely chopped

1 TBSP olive oil

2 cups chicken broth

1 bay leaf

1 tsp each salt, pepper, thyme and tarragon

2 cups heavy cream

Directions: 

1. Preheat oven to 425°
2. Toss cauliflower, garlic, shallots and oil in a bowl
3. Place on a baking sheet  and season with salt and pepper
4. Roast for 20-25 minutes or until browned and tender (a little char is okay; it will add more flavor to the soup)
5. After roasting, transfer the veg to a soup pot and cover with broth
6. Add remaining seasonings
7. Simmer, uncovered, over medium heat for 30 minutes
8. Remove and discard bay leaf
9. Puree with an immersion or traditional blender
10. Stir in cream and heat thoroughly, but do not let come to a boil
11. Taste for seasoning and add more salt and pepper if desired
12. To serve, drizzle olive oil or thinned our sour cream over the top

Recipe Notes:  Okay, I know most people don’t like cauliflower, and my family won’t touch it with a ten foot pole, but that’s because I live with boys!  Surely you know how hard it is to get them to eat their veggies?!  I like it, so I make myself some of this every once in a while.  It’s rich and creamy and different from all of the other boring soups you get from a can.  I like to eat it with crusty French bread smothered in butter.  Doesn’t that make everything taste good?  Try it, maybe you'll discover you like something you never thought you would. 

Posted by Buffie

Hot Crab Rangoon Dip with Crispy Won Ton Chips

Ingredients;

Dip

·        2 8oz packages cream cheese

·        2 cans lump crabmeat, drained and shredded

·        1/4 cup sour cream

·        1 tsp Worcestershire sauce

·        2 tsp lemon juice

·        2 tsp soy sauce

·        4 scallion, finely chopped (reserve a few for the top)

·        1/2 cup parmesan grated cheese

Won Ton Chips

·        1 pkg won ton wrappers (found in the refrigerated produce section)

·        Canola or peanut oil

·        salt to taste

Directions:

1. Combine all ingredients in sauce pan and stir to combine

2. Heat over med to low heat until bubbly

3. Top with reserved scallions and serve warm with Won ton chips

For the Won Ton Chips

1. Heat 2 inches of oil in fryer to 350 degrees.

2. Cut won ton wrappers in triangles, and add it oil to fry lightly

3. Remove from oil and let drain on paper towels

4. Season with salt while hot.

Note:

·        Won Ton chips cook very quickly in the oil.  Remove as soon as they start to turn brown.

·        Won Ton chips may also be made by spraying won ton triangles with cooking spray and baking at 350 until crisp.  These chips are more dense but still good.