Happy holidays my delicious chefs!
I trust you had a wonderful and yummy Thanksgiving. (Alex, I'm sure you will tonight!) I have taken all those wonderful recipes that you have sent me and started a blog! It will make keeping connected a whole lot easier and, what can I say, these delectables deserved to be shared! I have given you all access to post your own recipes, (be sure that you include your personal "label" and location if you like), or you can email them to me and I'll transfer them over.
With the holidays firmly dancing around us, I realize I have, naturally, picked the absolute best and worst time to start our new club. That being said, feel free to keep sending in your holiday favorites, and/ or short cuts for us to draw from and try, post any comments and thoughts, and lets "meet back here" the last week in January with your "sick of all this cold weather" (shoosh Alex), tummy warming delights.
I hope you all have perfectly lovely holidays and I can't wait to read all about the scrumptious treats you've created!
Love you all!!
Lanie
Friday, November 29, 2013
Directly from India, by way of Brooklyn, Suba!
Recipe Name: Suba's Indian Stuffed Flat Bread- Parantha
Ingredients:
Directions:
Tips:
Ingredients:
2 cups wheat flour
3 medium sized boiled, peeled, and well
mashed potatoes
1/2 tsp cumin seeds
Salt to taste
Water to mix
3 tbsp finely chopped coriander leaves
2 tbsp vegetable or canola oil
Put the mashed potatoes, cumin seeds, salt, and chopped fresh
coriander into a large mixing bowl. Blend all ingredients well and keep aside.
Put the flour, oil into a large mixing bowl and rub together to
form a loose crumbly mix.
Slowly add water and knead well to make a smooth, pliable dough.
Divide the dough into golf ball-sized portions and roll them
till they are smooth.
Lightly flour a rolling board and roll each ball into a 4''
circle. Take a tablespoon-full of the potato mix and spoon it into the centre
of the circle. Carefully bring the edges together to form a pouch. Close the
edges and flatten the pouch so its ready to be rolled out.
Roll this pouch into a 7-8" circle. Sometimes, the filling
may ooze out (this is quite common when I make it!). You may either put it back
into the dough being rolled out or with the potato mix.
Heat a griddle and put a parantha on the griddle. Flip the
parantha when the top side shows tiny bubbles on the surface. Now spread a few
drops of oil. Flip again in about 30 or 40 seconds and spread oil on this
surface too. Both sides will be golden brown when the parantha is done.
Serve with chilled plain yogurt or butter.
Whole wheat flour and cumin seeds are both available at Whole
Foods.
And to round out her perfectly appealing gastronomic delights...
Recipe Name: Leigh's Sweet Potato Chili
Ingredients:
2 Large Sweet Potatoes (Cut into bite‐sized pieces)
1 Large Yellow Onion (diced)
3 Tbsp Olive Oil
3 Tsp Kosher Salt
1 Tsp Cumin
1 Tsp Chili Powder
2 Cans (15oz) of Chicken Broth
1 Can (15oz) Black Beans (You can use 2 cans if you like more beans)
1 Can (28oz) Diced Tomatoes (with juice)
1 Cup Frozen Corn
Directions:
Heat Olive Oil in a stock pot.
Add onion, salt, cumin and chili powder ‐ Saute for 5min on Medium heat.
Add Sweet Potatoes, broth and tomatoes ‐ Let simmer for 45min to an hour. Or until potatoes are cooked
10minutes before serving add corn and black beans ‐ heat
Tips:
This is SUPER easy (just chopping the onion and potatoes then opening cans) but REALLY yummy and
pretty healthy! Technically its a vegetarian dish but Brian ate 2 bowls the 1st time I made i before asking
me "Does this have any meat in it?"..... I think it would be good if you wanted to add some shredded chx :)
*If you want additional "heat" I would add a diced jalapeno with the onions or maybe 1/4tsp of cayenne
pepper*
Goes great w/ cornbread.
Top with sour cream and chopped cilantro (if you've got it/want it).
Bon Appetite!
Ingredients:
2 Large Sweet Potatoes (Cut into bite‐sized pieces)
1 Large Yellow Onion (diced)
3 Tbsp Olive Oil
3 Tsp Kosher Salt
1 Tsp Cumin
1 Tsp Chili Powder
2 Cans (15oz) of Chicken Broth
1 Can (15oz) Black Beans (You can use 2 cans if you like more beans)
1 Can (28oz) Diced Tomatoes (with juice)
1 Cup Frozen Corn
Directions:
Heat Olive Oil in a stock pot.
Add onion, salt, cumin and chili powder ‐ Saute for 5min on Medium heat.
Add Sweet Potatoes, broth and tomatoes ‐ Let simmer for 45min to an hour. Or until potatoes are cooked
10minutes before serving add corn and black beans ‐ heat
Tips:
This is SUPER easy (just chopping the onion and potatoes then opening cans) but REALLY yummy and
pretty healthy! Technically its a vegetarian dish but Brian ate 2 bowls the 1st time I made i before asking
me "Does this have any meat in it?"..... I think it would be good if you wanted to add some shredded chx :)
*If you want additional "heat" I would add a diced jalapeno with the onions or maybe 1/4tsp of cayenne
pepper*
Goes great w/ cornbread.
Top with sour cream and chopped cilantro (if you've got it/want it).
Bon Appetite!
I'm drooling for Mouth-Watering Stuffed Mushrooms
Recipe Name: Leigh's Mouth-Watering Stuffed Mushrooms
Ingredients:
12-20 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
2-3 slices of bacon (chopped & cooked)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp
paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture
has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and
cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of
stuffing. Arrange the mushroom caps in mini muffin pan
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Tips: Go ahead and drool
Ingredients:
12-20 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
2-3 slices of bacon (chopped & cooked)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp
paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture
has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and
cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of
stuffing. Arrange the mushroom caps in mini muffin pan
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Tips: Go ahead and drool
Rum cake, yum cake
Recipe Name: Leigh's Rum Cake
Ingredients:
I package yellow cake mix
1 package instant vanilla pudding
1/2 cup chopped pecans
1/2 cup each water, oil and rum
4 eggs
Directions:
Grease and flour bundt cake pan. ( I use that stuff you told me about)
Place nuts on bottom
Mix all ingredients two minutes (time it) Pour over nuts and bake at 325 for 50/60 minutes.
When removed from oven, pour 1/2 of glaze on cake while in the pan.
Cool 30 minutes and remove from pan Pour remaining glaze on cake.
Glaze: 1 cup sugar, 1/4 cup light or dark rum, 1/2‐3/4 stick margarine ( I used butter, don/t) 1/4 cup
water. Bring all ingredients to boil for 2/3/ minutes.
Ingredients:
I package yellow cake mix
1 package instant vanilla pudding
1/2 cup chopped pecans
1/2 cup each water, oil and rum
4 eggs
Directions:
Grease and flour bundt cake pan. ( I use that stuff you told me about)
Place nuts on bottom
Mix all ingredients two minutes (time it) Pour over nuts and bake at 325 for 50/60 minutes.
When removed from oven, pour 1/2 of glaze on cake while in the pan.
Cool 30 minutes and remove from pan Pour remaining glaze on cake.
Glaze: 1 cup sugar, 1/4 cup light or dark rum, 1/2‐3/4 stick margarine ( I used butter, don/t) 1/4 cup
water. Bring all ingredients to boil for 2/3/ minutes.
Pasta and clam sauce anyone?
Recipe Name: Leigh's Pasta with White Clam Sauce
Ingredients:
1 Tbls. salt plus a little bit more for seasoning
1 lb. pasta
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
2 (6 ounce) cans chopped clams and their juice
1/4 c. dry white wine
1/4 tsp. crushed red pepper flakes
freshly ground pepper
1/4 c. fresh parsley
1 Tbls. cold unsalted butter
Directions:
Heat up the olive oil and add the crushed garlic, brown until golden, about 5 minutes. Add the
clams and their juice, wine, red pepper flakes, salt & pepper, stir and reduce the heat to a
simmer, cooking another 5 minutes until slightly thickened. Cook the pasta until al dente and
drain, reserving 1/2 cup of the water that the pasta has cooked in. Add the cooked pasta to the
pan of clams, if there's too much pasta to coat evenly with the clam sauce add the pasta water
a Tbls. at a time. Add the unsalted butter and the parsley, stir, cover and simmer another
minute or so. Serve immediately. Serves 6
Tips:
To make a red sauce, make the same as above however, add 1 c. crushed canned Italian
tomatoes.
Ingredients:
1 Tbls. salt plus a little bit more for seasoning
1 lb. pasta
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
2 (6 ounce) cans chopped clams and their juice
1/4 c. dry white wine
1/4 tsp. crushed red pepper flakes
freshly ground pepper
1/4 c. fresh parsley
1 Tbls. cold unsalted butter
Directions:
Heat up the olive oil and add the crushed garlic, brown until golden, about 5 minutes. Add the
clams and their juice, wine, red pepper flakes, salt & pepper, stir and reduce the heat to a
simmer, cooking another 5 minutes until slightly thickened. Cook the pasta until al dente and
drain, reserving 1/2 cup of the water that the pasta has cooked in. Add the cooked pasta to the
pan of clams, if there's too much pasta to coat evenly with the clam sauce add the pasta water
a Tbls. at a time. Add the unsalted butter and the parsley, stir, cover and simmer another
minute or so. Serve immediately. Serves 6
Tips:
To make a red sauce, make the same as above however, add 1 c. crushed canned Italian
tomatoes.
Spicy holiday mama's cranberry salsa!
Recipe Name: Leigh's Cranberry Salsa
Ingredients:
12 oz. bag of fresh cranberries
4 Tbls. fresh cilantro - Chopped
1/3 cup lime juice
½ tsp. salt
¼ tsp pepper
2 seeded and minced jalapeno peppers
2 Tbls. Green onions – chopped (tops only)
½ cup sugar
Directions:
Blanch the cranberries. This only takes a few minutes; you want to cook them just long enough for them to “pop” and split open, then drain in a colander. Put in a blender.
Add the following ingredients to the blender – lime juice, salt, pepper, sugar and blend.
Add blended ingredients to the cilantro, jalapeno peppers and onion. Stir and then chill. Best made a day early.
Serve with cream cheese and crackers.
Tips:
You can double this recipe and only blanch ½ of the cranberries
and chop the other half. It makes it have a different texture and
more colorful.
Ingredients:
12 oz. bag of fresh cranberries
4 Tbls. fresh cilantro - Chopped
1/3 cup lime juice
½ tsp. salt
¼ tsp pepper
2 seeded and minced jalapeno peppers
2 Tbls. Green onions – chopped (tops only)
½ cup sugar
Directions:
Blanch the cranberries. This only takes a few minutes; you want to cook them just long enough for them to “pop” and split open, then drain in a colander. Put in a blender.
Add the following ingredients to the blender – lime juice, salt, pepper, sugar and blend.
Add blended ingredients to the cilantro, jalapeno peppers and onion. Stir and then chill. Best made a day early.
Serve with cream cheese and crackers.
Tips:
You can double this recipe and only blanch ½ of the cranberries
and chop the other half. It makes it have a different texture and
more colorful.
Ooooh, Leigh's chocolate crockpot dessert
Recipe Name: Leigh's Chocolate Crockpot Dessert
Ingredients:
1 Chocolate cake mix
1 Large package instant chocolate pudding.
8 oz. sour cream
3/4 C. vegetable oil (10w30) or (10w40 in cold climates)
1 C H2O
4 huevos
1 C. chocolate chips in the mix (1 extra cup to munch while waiting)
Directions:
Spray crock pot w/ Pam (or spit). Throw all the junk in (taken out of it's containers and mixed). Cook 3 hrs. HIGH (the heat indicator not the cook) or cook 6 hrs. on LOW.
Tips:
Leigh gives the credit of this recipe (and some of her others too) to other people but I'm not telling anyone.
Ingredients:
1 Chocolate cake mix
1 Large package instant chocolate pudding.
8 oz. sour cream
3/4 C. vegetable oil (10w30) or (10w40 in cold climates)
1 C H2O
4 huevos
1 C. chocolate chips in the mix (1 extra cup to munch while waiting)
Directions:
Spray crock pot w/ Pam (or spit). Throw all the junk in (taken out of it's containers and mixed). Cook 3 hrs. HIGH (the heat indicator not the cook) or cook 6 hrs. on LOW.
Tips:
Leigh gives the credit of this recipe (and some of her others too) to other people but I'm not telling anyone.
Leigh's Chicken tortilla soup!
Recipe Name: Leigh's Chicken Tortilla Soup
Ingredients:
4 boneless chicken breasts
2 cans chicken broth
1 can water + chicken bouillon
2 cans Progresso tomato soup
1 (14 ½ oz.) can tomato’s
1 (14 ½ oz.) can SW diced tomato’s with Jalapeno’s
2 cans Dennison’s vegetarian chili mix
1 4 oz. can diced chili’s (mild)
½ cup medium salsa
Directions:
Cook breasts in broth until done, cool and shred into the soup.
You may use 2 plain can’s of tomato’s to make it milder or 2 can’s
of tomato’s with jalapeno’s to spice it up.
Tips:
Serve with shredded cheddar cheese, tortilla chips and sour
cream. Corn bread goes great with this.
Ingredients:
4 boneless chicken breasts
2 cans chicken broth
1 can water + chicken bouillon
2 cans Progresso tomato soup
1 (14 ½ oz.) can tomato’s
1 (14 ½ oz.) can SW diced tomato’s with Jalapeno’s
2 cans Dennison’s vegetarian chili mix
1 4 oz. can diced chili’s (mild)
½ cup medium salsa
Directions:
Cook breasts in broth until done, cool and shred into the soup.
You may use 2 plain can’s of tomato’s to make it milder or 2 can’s
of tomato’s with jalapeno’s to spice it up.
Tips:
Serve with shredded cheddar cheese, tortilla chips and sour
cream. Corn bread goes great with this.
Leigh's Carmel Corn!
Recipe Name: Leigh's Carmel Corn
Ingredients:
2 Sticks Butter
2 Cups Brown Sugar
1/2 Cup Corn Syrup
1 Tsp Vanilla
1/2 Tsp Baking Soda
3 Bags Popped Popcorn (light butter / light salt).
Directions:
Bring to a boil in a heavy saucepan: Butter, Brown Sugar & Corn Syrup
Boil for 5 minutes, stirring constantly
Remove from heat. Add vanilla & baking soda. Stir - it will fluff up.
Pour over 3 bags popcorn in a big roasting pan
Bake @ 250 degrees for 35-45minutes, stirring every 10-15 minutes
Cool on wax paper
Ingredients:
2 Sticks Butter
2 Cups Brown Sugar
1/2 Cup Corn Syrup
1 Tsp Vanilla
1/2 Tsp Baking Soda
3 Bags Popped Popcorn (light butter / light salt).
Directions:
Bring to a boil in a heavy saucepan: Butter, Brown Sugar & Corn Syrup
Boil for 5 minutes, stirring constantly
Remove from heat. Add vanilla & baking soda. Stir - it will fluff up.
Pour over 3 bags popcorn in a big roasting pan
Bake @ 250 degrees for 35-45minutes, stirring every 10-15 minutes
Cool on wax paper
Leigh sent me a lot!!
Recipe Name: Leigh's Butternut Squash soup
Ingredients:
1 Butternut Squash (split)
2 cups brown sugar
½ cup butter
Olive oil (enough to coat the bottom of the pan)
3 sticks celery (chopped)
½ white onion (chopped)
2 Cinnamon sticks
1 or 2 bay leaves
2 cups heavy cream
2 quarts chicken stock
1 tsp. whole cloves
½ tsp. nutmeg
½ to 1 cup Brandy
Directions:
1. Cut the squash in half and rub it with butter and ½ cup brown
sugar.
2. Bake at 350 until soft, about 1 hour. Let cool and scoop out skin
and set aside.
3. Warm the olive oil and sauté celery and onion until soft.
4. Add the squash, chicken stock and bring to a boil.
5. Add the cinnamon, Bay leaves, cloves and nutmeg and let boil
for 10 to 15 minutes.
6. Remove the cinnamon, Bay leaves and cloves and puree.
7. Add the cream and bring back to a boil then add the Brandy.
8. Season with salt and pepper and serve it with a garnish of
unsweetened whipped cream and a dash of ground cinnamon.
Tips:
You can make this ahead of time and stopping at step #6.
Ingredients:
1 Butternut Squash (split)
2 cups brown sugar
½ cup butter
Olive oil (enough to coat the bottom of the pan)
3 sticks celery (chopped)
½ white onion (chopped)
2 Cinnamon sticks
1 or 2 bay leaves
2 cups heavy cream
2 quarts chicken stock
1 tsp. whole cloves
½ tsp. nutmeg
½ to 1 cup Brandy
Directions:
1. Cut the squash in half and rub it with butter and ½ cup brown
sugar.
2. Bake at 350 until soft, about 1 hour. Let cool and scoop out skin
and set aside.
3. Warm the olive oil and sauté celery and onion until soft.
4. Add the squash, chicken stock and bring to a boil.
5. Add the cinnamon, Bay leaves, cloves and nutmeg and let boil
for 10 to 15 minutes.
6. Remove the cinnamon, Bay leaves and cloves and puree.
7. Add the cream and bring back to a boil then add the Brandy.
8. Season with salt and pepper and serve it with a garnish of
unsweetened whipped cream and a dash of ground cinnamon.
Tips:
You can make this ahead of time and stopping at step #6.
And then my brother joined!
Recipe Name: Alex's pumpkin and carrot soup with ginger
Ingredients:
One massive cauldron or other pot large enough to bathe a toddler
1: 30 lb whole pumpkin or ayote squash
10-12 pounds large whole/fresh carrots
1 fresh ginger root
3-4 medium yellow onions (or 2 Walla Walla Onions)
Spices: salt, pepper, cayenne, vinegar, liquid smoke
Makes: About 30 servings
Directions:
Step one: Use a machete (or comparably large and strong cutting
implement... perhaps a chainsaw or kitana) to cut the pumpkin into
large hand-sized pieces (no need to remove the shell). Do ditch the
seeds, stem and culo (ass hole) of the pumpkin.
Step 2: Nip off the tips (both ends) of your carrots, and cut into
large chunks (i.e. 1/2 or 1/3 pieces).
Step Pi: peel about 2 inches of ginger (with a potato peeler or paring
knife), and chop into roughly 1/2 inch chunks
Step D: Dump all your pumpkin, carrots and ginger* into a cauldron.
Fill the rest of the pot with water. *OPTION: instead of chucking
your ginger into the pot in large chunks, you could just grate a lot
of it in there, to taste. You could even to this later on, with the
rest of the seasoning.
Step Blue: Bring pot to boil (this may take a while) and reduce heat
to medium (to keep it from boiling over). Boil ingredients for
like... an hour at least, until the pumpkin meat and carrots are so
soft that they pretty much don't resist when you stab them with a
fork.
Step Blue and a half: While the cauldron is heating, dice up your
onions and saute them in olive oil until they're clarified or even
golden-browned.
Step Eleventy: when your pumpkin is ready, take the cauldron off the
stove, but do NOT drain the water. fish out a few of your large
chunks of pumpkin and set them on the counter to cool. Once they're
cool enough to touch, scoop the meat off the shell (should be a cinch
now).
Step Eleventy-one: blend the pot. basically, take a bit of pumpkin
meat, a bit of carrot, and some of the stew water, and blend that shit
up to creamy smoothness (or as close as you can get). This process
will also take a while, since you'll need to do several rounds. In
some of the rounds, include your grilled, diced onions and blend that
shit up too.
Step Lemur: recombine all your blended stuff back into your Uberpot,
and add any extra (hot) water you might want to thin the pot to your
liking.
Step Thailand: Season the soup using your own proprietary rationing
of spices as mentioned above. The Thai philosophy recommends some
balance of: salty (salt), sweet (could be the carrots already in
there, or you could add a little sugar), bitter (vinegar), spicy
(cayenne) and savory (salt + liquid smoke).
Tips:
Your mileage may vary, but that's about it!
FYI, I mis-stated the 5 Thai flavors by a bit. Here's a better explanation:
Ingredients:
One massive cauldron or other pot large enough to bathe a toddler
1: 30 lb whole pumpkin or ayote squash
10-12 pounds large whole/fresh carrots
1 fresh ginger root
3-4 medium yellow onions (or 2 Walla Walla Onions)
Spices: salt, pepper, cayenne, vinegar, liquid smoke
Makes: About 30 servings
Directions:
Step one: Use a machete (or comparably large and strong cutting
implement... perhaps a chainsaw or kitana) to cut the pumpkin into
large hand-sized pieces (no need to remove the shell). Do ditch the
seeds, stem and culo (ass hole) of the pumpkin.
Step 2: Nip off the tips (both ends) of your carrots, and cut into
large chunks (i.e. 1/2 or 1/3 pieces).
Step Pi: peel about 2 inches of ginger (with a potato peeler or paring
knife), and chop into roughly 1/2 inch chunks
Step D: Dump all your pumpkin, carrots and ginger* into a cauldron.
Fill the rest of the pot with water. *OPTION: instead of chucking
your ginger into the pot in large chunks, you could just grate a lot
of it in there, to taste. You could even to this later on, with the
rest of the seasoning.
Step Blue: Bring pot to boil (this may take a while) and reduce heat
to medium (to keep it from boiling over). Boil ingredients for
like... an hour at least, until the pumpkin meat and carrots are so
soft that they pretty much don't resist when you stab them with a
fork.
Step Blue and a half: While the cauldron is heating, dice up your
onions and saute them in olive oil until they're clarified or even
golden-browned.
Step Eleventy: when your pumpkin is ready, take the cauldron off the
stove, but do NOT drain the water. fish out a few of your large
chunks of pumpkin and set them on the counter to cool. Once they're
cool enough to touch, scoop the meat off the shell (should be a cinch
now).
Step Eleventy-one: blend the pot. basically, take a bit of pumpkin
meat, a bit of carrot, and some of the stew water, and blend that shit
up to creamy smoothness (or as close as you can get). This process
will also take a while, since you'll need to do several rounds. In
some of the rounds, include your grilled, diced onions and blend that
shit up too.
Step Lemur: recombine all your blended stuff back into your Uberpot,
and add any extra (hot) water you might want to thin the pot to your
liking.
Step Thailand: Season the soup using your own proprietary rationing
of spices as mentioned above. The Thai philosophy recommends some
balance of: salty (salt), sweet (could be the carrots already in
there, or you could add a little sugar), bitter (vinegar), spicy
(cayenne) and savory (salt + liquid smoke).
Tips:
Your mileage may vary, but that's about it!
FYI, I mis-stated the 5 Thai flavors by a bit. Here's a better explanation:
the five flavors are: Sweet, Sour, Salty, Spicy, Bitter
I guess savory/umame just comes along for the ride. I guess the liquid smoke could count as bitter, and I think the vinegar could count as sour. Doesn't need to be fancy vinegar. For this bit, we just hit a splash of regular white vinegar. For other things, like our re-fried black beans recipe, I prefer a good balsamic.
That recipe can come later, btw. I know what you're thinking, though. Re-fried beans? A recipe? WTF? Isn't the recipe just "Open Can, add heat"? Trust me; no. It's worth doing them up right. For better or for worse, people won't be able to stop eating them (especially with the home-made no-knead 5-minute bread we usually serve them with).
Cheers,
Alex
Lanie's Enchiladas (aka, the one that started it all)
Recipe Name: Lanie's Enchiladas
Ingredients:
1-2 pounds of chicken breasts or thighs (I prefer thighs)
I cup of salsa
1 medium to large onion
1 package of large soft tortillas
1 tsp garlic powder
1 tsp onion powder
1/2 chili powder
salt and pepper (s/p) to taste
For the sauce:
1 1/4 heaping tbls chili powder
1 tsp garlic powder
1 tsp onion powder
1 1/2 heaping tbls unsweetened cocoa powder
1 tsp oregano
3 heaping tbls corn starch
1 15oz can tomato sauce
3 cups chicken stock or broth (water works too)
3-6 shots of tabasco (depending how spicy you like it)
(Please understand the measurements of these spices are approximate. I eyeball them all.)
Directions:
Heat the oven to 350 degrees and grease a retangular pan. (I usually use an 11x15 incher so that I can make a lot.) Put chicken in a large pot and fill with water until the chicken is just covered. Add salsa and spices and heat on high until water is at a heavy boil and water cooks off a bit, then reduce heat to medium high. Continue cooking, stirring occasionally until the chicken basically shreds itself and the water is completely evaporated. Finely chop onion.
Meanwhile, make the sauce: Mix all dry ingredients, including corn starch, in a medium sized bowl. Slowly stir in 1 cup of liquid (stock, broth, or water) until you have an even, smooth texture. Transfer to a medium to large pot over low medium heat. Stir in remaining liquid. Continue stirring constantly (slowly) until the sauce thickens and darkens, looking an awful lot like melted chocolate. Stir in tomato sauce and tabasco. You may want to add a pinch or two of salt, depending on your tastes. Done!
Dredge tortillas through sauce, fill with chicken and onion, roll, and place in pan. Repeat until your pan is full or you run out of tortillas, or both. Cover with additional sauce and onions. (If you like black olives you can add them here too, just don't tell Nate or Aria.) Bake for 25-30 minutes or until exposed areas of tortillas are golden brown.
Tips:
Eat!! They're really yummy!!
Ingredients:
1-2 pounds of chicken breasts or thighs (I prefer thighs)
I cup of salsa
1 medium to large onion
1 package of large soft tortillas
1 tsp garlic powder
1 tsp onion powder
1/2 chili powder
salt and pepper (s/p) to taste
For the sauce:
1 1/4 heaping tbls chili powder
1 tsp garlic powder
1 tsp onion powder
1 1/2 heaping tbls unsweetened cocoa powder
1 tsp oregano
3 heaping tbls corn starch
1 15oz can tomato sauce
3 cups chicken stock or broth (water works too)
3-6 shots of tabasco (depending how spicy you like it)
(Please understand the measurements of these spices are approximate. I eyeball them all.)
Directions:
Heat the oven to 350 degrees and grease a retangular pan. (I usually use an 11x15 incher so that I can make a lot.) Put chicken in a large pot and fill with water until the chicken is just covered. Add salsa and spices and heat on high until water is at a heavy boil and water cooks off a bit, then reduce heat to medium high. Continue cooking, stirring occasionally until the chicken basically shreds itself and the water is completely evaporated. Finely chop onion.
Meanwhile, make the sauce: Mix all dry ingredients, including corn starch, in a medium sized bowl. Slowly stir in 1 cup of liquid (stock, broth, or water) until you have an even, smooth texture. Transfer to a medium to large pot over low medium heat. Stir in remaining liquid. Continue stirring constantly (slowly) until the sauce thickens and darkens, looking an awful lot like melted chocolate. Stir in tomato sauce and tabasco. You may want to add a pinch or two of salt, depending on your tastes. Done!
Dredge tortillas through sauce, fill with chicken and onion, roll, and place in pan. Repeat until your pan is full or you run out of tortillas, or both. Cover with additional sauce and onions. (If you like black olives you can add them here too, just don't tell Nate or Aria.) Bake for 25-30 minutes or until exposed areas of tortillas are golden brown.
Tips:
Eat!! They're really yummy!!
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