Oaxacan Red Chile Enchiladas

Making enchilada sauce from scratch is very easy and tastes a million times better than the canned stuff!  This recipe is slightly different than traditional red sauce.  It's very garlicky, a little spicy and a little sweet.  I like to double the sauce ingredients and freeze half later, to use over quesadillas or in beans (or in another batch of enchiladas!) 

 

Yield: approx 6 servings 

 

Ingredients: 

1 medium white onion, diced

2 whole dried guajillo chiles
8 cloves garlic, peeled
6 plum tomatoes, cored and quartered
2 serrano chiles (remove seeds for a less spicy sauce)
2 cups chicken stock
2 tsp. fresh chopped oregano
2 tsp. fresh chopped thyme
1/2 tsp black pepper
1 slice white bread, toasted and crumbled
¼ cup light brown sugar
2 tbsp lime juice
Kosher salt, to taste
18 corn tortillas
2 cups shredded cooked chicken breast
3 cups cheddar cheese (reserve 1/2 cup for topping) 

Garnishes: 
1 cup crumbled Cotija cheese 
1 small white onion, thinly sliced
1/4 cup copped cilantro
Salsa (for serving)

Directions:
Heat a skillet on high heat and add the dried chiles. Toast for about two minutes. Transfer to a bowl and cover with boiling water, then allow to soak for about 20 minutes.  Drain the chiles, reserving the liquid, and remove the stems and seeds.  Transfer the chiles to a blender or food processor along with enough of the soaking liquid to cover the chiles.  Purée until smooth, then set the chile purée aside.

Return the skillet to medium heat, and add the whole garlic cloves, tomatoes, chiles, spices, herbs, and onion.  Cook for about 15 minutes, or until the vegetables are softened.  Add the chicken stock, lime juice, sugar and bread, then cook until the mixture has thickened a bit.  Remove from heat and allow to cool.

Once the mixture has cooled, pour into a blender with the chile puree.  Purée until smooth, then season with salt to taste.  That's the sauce!

For the chicken, I usually boil boneless skinless chicken breast for about 30 minutes, allow it to cool, then shred it by hand.  Depending on how saucy you want your enchiladas, you can add about 1/4 cup of the enchilada sauce to the chicken to coat it.  If not using additional sauce, add a bit of salt and pepper to the chicken so it isn't bland.

Now, set up your enchilada making station!  One bowl of chicken, one bowl of enchilada sauce, one bowl of cheddar cheese, and a pile of tortillas.  And a casserole dish.

The tortillas must be warm in order for them to be pliable enough to fold.  The traditional way to make them pliable would be to fry them, but personally I find that adds more grease (and more calories!) than necessary.  What I usually do is heat about half of the tortillas in the microwave at a time - about 30 seconds will do it.  It won't affect the flavor at all, and if the tortillas get cold while working, you can just nuke them again.

To assemble the enchiladas, start by spooning a bit of the enchilada sauce into the bottom of the casserole dish. Dip a warm tortilla in the enchilada sauce bowl to coat each side.  Place chicken and cheese in the center of the tortilla, then roll tightly.  Place seam side down into the casserole dish, then repeat until the dish is full.  Spoon additional enchilada sauce over the enchiladas, then sprinkle with the reserved 1/2 cup of cheddar cheese.

Bake enchiladas in a 350 degree oven until melty and brown on top, or about 20 minutes.

To serve, transfer the enchiladas to a serving platter.  Sprinkle with cotija cheese, onion rings, and cilantro, and of course, don't forget salsa on the side!  Enjoy!

Oaxacan Black Mole with Braised Chicken Thighs

Mole is an acquired taste, especially a dark mole like this one, which tends to be more spicy and intense than a red or green version.   When I first tried mole, I hated it.  But, I eat a vast amount of Mexican food, and am pretty much obsessed with Mexican regional cuisine... so I never gave up on it completely.

Now that I've developed a taste for mole, I respect it.  So much so that I was teaching mole classes over the summer!  The word really just means sauce, and there are literally thousands of different preparations.  It is usually rich, spicy and complex, full of seemingly out of place ingredients that pair surprising well together.

This recipe is no exception, so don't freak out when you read the list of ingredients!  I've made this particular mole negro about 20 times and it is one of my favorite recipes.  It isn't difficult to make, just a bit time consuming, but well worth the effort.

Yield: 8-10 servings

Ingredients:
2 1/2 quarts water
4 cups chicken stock
3-4 lbs bone-in chicken thighs
2 onions, quartered
6 peeled garlic cloves
1/4 cup sesame seeds
1/4 cup oil
1/4 cup pumpkin seeds
3 tablespoons chunky peanut butter
1 (15 ounce) can diced tomatoes
6 poblano peppers
4 guajillo chiles, stemmed and seeded
2 plantains, sliced
1/8 cup golden raisins
2 slices bread, toasted
1 teaspoon ground cloves
1 teaspoon cumin
1 teaspoon allspice
1/4 cup rum
2 bay leaves
2 tablespoons cinnamon
1 teaspoon oregano
2 peppercorns
3 tablespoons cocoa powder
Salt and pepper, to taste

Optional garnishes:
Additional sesame seeds, fresh cilantro, sour cream, chopped onions




Directions:
Brown the sesame seeds in an ungreased skillet. Transfer the seeds to a blender or food processor and add the dried guajillo chiles, poblanos, and tomatoes. Add 1 cup of chicken stock to speed the blending. Blend together well, then strain through a sieve or cheesecloth. Discard any thick residue that remains. Transfer the blended ingredients to a large pot.

In the same skillet, divide the oil and cook in several batches the nuts, peppercorns, and seeds, onions, garlic, plantains, raisins, and bread. The onions, garlic and nuts should be lightly browned and the plantains should be soft. The raisins should brown slightly.

As the ingredients are cooked, transfer them to the blender and puree, adding stock if necessary, then straining and adding to the pot. Repeat until all of the ingredients have been cooked, strained and added to the pot, adding the peanut butter into one of the last blender mixes. Add any remaining chicken stock, rum, cocoa powder, seasoning and bay leaves to the pot and bring to a boil. Taste and season with salt and pepper if necessary. Reduce the heat, add the chicken, and let the mixture simmer on medium for 60-90 minutes, or until the chicken is soft and falling off the bone.

At this point, taste the sauce.  If it is too bitter or not quite flavorful enough, you can add either vinegar or sugar, or both, to balance the taste.   Add very lightly, then taste, so as not to ruin the sauce.  Lime juice is another option to intensify the flavor.  If the sauce is too spicy, adding more water or stock can work, or you can serve it with sour cream to cut the heat.  Either way, give it one more final taste and season with salt, if necessary, before serving.

Serve warm, with rice and or beans, and garnished with cilantro, lime wedges, onions and/or sour cream, if desired. Enjoy!

Thai Chicken & Potato Curry

There is something so addictive about curry!  It's a drug!

Ingredients:
2 teaspoons vegetable oil
2 pounds boneless skinless chicken thighs
2 pounds small yellow or red potatoes, whole
3 tablespoons ginger root, peeled and minced
5 cloves garlic, minced
4 green onions, minced
1 cup chicken stock
1 can coconut milk
1 4 ounce jar red curry paste
4 tablespoons curry powder
2 tablespoons cumin
2 teaspoons coriander
1 teaspoon cayenne pepper (optional)
1 teaspoon white sugar
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped, for garnish

Directions: 
Warm the oil in the bottom of a large stockpot over medium-high heat.  Add the garlic, green onions and ginger and cook until soft.  Add the chicken and potatoes, then mix in the spices to coat.  Spoon in the curry paste and mix well, then add the chicken stock and coconut milk and stir to combine.

Bring to a boil, then reduce and cook for 1-2 hours, until the chicken and potatoes are tender and a thick gravy has formed.  Season to taste and check for heat - add more cayenne or curry for more heat, or if too spicy, cut with a bit of yogurt or add a bit more stock or sugar.

To serve, sprinkle with fresh cilantro and serve with jasmine rice and/or naan.  Enjoy!

Tips:  this is great leftover the next day!

Tandoori Chicken with Cucumber Raita

This is a yummy dish that you can cook very quickly for a healthy weeknight meal.  The recipe I had was meant to be grilled, but I did this on a griddle and was able to get a nice charred exterior.

Ingredients:

3 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 teaspoon coriander
1 teaspoon cumin

1 teaspoon cayenne (less if you don't want it spicy)

1 teaspoon sweet paprika

1/2 teaspoon ground turmeric 

1 teaspoon black pepper

1 teaspoon kosher salt, or to taste 

2 teaspoons lemon juice 

½ cup Greek yogurt 

2 teaspoons grapeseed, vegetable or other neutral-flavored oil

4 boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Cilantro leaves for garnish

Cucumber Raita:
1 cup Greek yogurt
1/2 cup finely diced cucumber (skin and seeds removed)
1 teaspoon cumin
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt

Suggested Sides:
Pita or Naan Bread
Rice

Directions:
Begin by making the raita (dipping sauce).  Mix all of the ingredients for the raita together in a small bowl and place in the fridge.  Serve chilled with chicken when ready.

Next, mix together spices and yogurt to make chicken marinade.  This can be mixed in a bowl or processed in a blender or food processor for a finer texture.  Slice chicken and coat with marinade.  Marinate for 30 minutes or up to overnight.

Drizzle a skillet, griddle or grill pan with oil and heat to medium high.  When pan is hot, add chicken pieces and cook until seared on the outside and fully cooked on the inside, about 15 minutes.

When chicken is done, serve over basmati rice, with cucumber raita and pita or naan bread for dipping.  Garnish with cilantro if desired.  Enjoy!

Grilled Chicken Cheesesteaks

This is a relatively healthy and easy weeknight meal! 

Yield: Serves 4

Ingredients:
1 pound chicken breast
3 tablespoons vegetable oil
2 mixed bell peppers, seeded, thinly sliced
1 large red onion, thinly sliced
8 ounces mushrooms, sliced
8 ounces sliced provolone cheese
4 sandwich rolls
2 garlic cloves, sliced

Directions:
Bring chicken to room temperature and lightly season with salt and pepper.  Drizzle with vegetable oil.  Preheat a grill pan to medium high.  Grill chicken for about 8 minutes per side, or until fully cooked, flipping once.  Remove and set aside to cool.

Add vegetables to grill pan.  Season with salt and pepper, drizzle with oil.  While vegetables are grilling, slice chicken breast and place in a bowl large enough to fit both the veggies and the chicken.

Line a baking sheet with aluminum foil and preheat oven to broil.  Sprinkle sandwich rolls with salt and pepper and set on baking sheet.  Rub insides and outsides of rolls with the sliced garlic cloves.  You can add the garlic cloves to the vegetables that are cooking, or discard, if you're not a garlic lover!

Once the vegetables are soft, remove and toss with the chicken.  Add additional seasoning to taste, if necessary.  Cover the sandwich rolls with the chicken and vegetables and layer with the provolone slices.  Place the baking sheet in the oven and broil until the cheese is melted and bubbling, or for about 1 minute.  Serve while warm and melty.  Yum!

Panko Crusted Orange-Ginger Chicken Tenders

 

This didn't take very long to make and I imagine it's a bit healthier than normal orange chicken.  A tiny bit anyway... or at least that's what I told myself.

Yield:  2-4 servings (depending on whether it's an entree or appetizer)

Ingredients:
1 pound boneless skinless chicken breasts, sliced into approx 2 inch thick strips
2-3 tbsp butter
1 18 ounce jar of orange marmalade
1 tbsp soy sauce 
1 garlic clove, minced
1 tsp fresh ginger, minced (or substitute 1/2 tsp powdered ginger)
1/3 cup flour 
1 cup panko crumbs
3 egg whites, beaten
Zest of one orange
Olive oil, for frying

 

Directions:
Prepare chicken and pat dry, then set aside to bring to room temperature.  Heat butter in skillet until just soft, then add minced garlic and ginger.  Cook for about 2 minutes, until beginning to brown, then add soy sauce.  Cook for an additional minute, then pour in orange marmalade and stir until well mixed.  Bring to a boil, then reduce heat to medium.  Sprinkle in flour slowly, using a fork or whisk to mix it in, reducing any clumps.  Allow to continue cooking until caramelized, about 5-10 minutes.

While the orange mixture is cooking, heat a skillet and drizzle with olive oil.  Dip chicken tenders in egg whites, then in panko crumbs, and place in skillet.   Cook until tender, about 10-15 minutes, flipping once to ensure brownness on each side.

Reduce heat on orange mixture to low and keep warm until chicken is done cooking.  Once the chicken is done, use a fork or tongs to dip each crisp piece of chicken in orange mixture, then place on serving plate(s).  Sprinkle with orange zest and serve immediately.  Yum!

Note:  My claim about this being healthier than regular orange chicken has no evidence to back it up... I'm just guessing since it isn't deep fried.  Then again, I did add that butter, so who knows!  Either way, it didn't come out greasy, so that's a plus!  Enjoy!

Chicken and Dumplings

I had never had chicken and dumplings before I tried my hand at making it, and I didn't think I'd like it (someone asked me to make it).  I was worried the dumplings would turn out mushy, or that the whole soup would be too starchy, but that wasn't the case at all.  It was actually quite yummy, kind of like dipping biscuits in chicken soup.

Yield: 6 to 8 servings

Ingredients:
2 pounds chicken breast, diced into 1 inch cubes
2 tablespoons butter
1 quart chicken stock
2 celery stalks, diced
1 cup baby carrots
1 cup baby onions
3 garlic cloves, minced
3/4 cup fresh or frozen peas
1 cup fresh green beans, ends removed, chopped into 1 inch lengths
1/3 cup flour
1 teaspoon fresh thyme, chopped
1 bay leaf
1/4 cup heavy cream
Salt and pepper, to taste

Dumplings:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, melted
3/4 cup milk

Directions:
In a large pot, heat butter over medium heat.  Add onion, celery, carrot, green beans and garlic and sauté until soft.  Add the flour gradually.  Reduce heat to medium and stir for 2-3 minutes or until beginning to thicken.  Add chicken stock and bring to a boil, then add the bay leaf, peas and thyme.

In a separate frying pan, heat the remaining butter.  Pat chicken dry and sprinkle with salt and pepper.  Brown the chicken in the butter.  Once the chicken pieces are browned, remove from heat.  Add the chicken to the pot of chicken stock.

Next, whisk flour, baking powder, and salt in a medium bowl.  Add melted butter and milk to the dry ingredients.  Mix gently until mixture just comes together.

Drop the dumpling batter into the soup by heaping teaspoonfuls.  The dumplings will grow larger as they cook.  Cover the pot to allow the dumplings to steam within the soup and cook for an additional 15 minutes or so.

Once the dumplings have cooked fully, stir in the cream and season the soup to taste with salt and pepper.  Serve soup while hot, being sure to include a few dumplings in every bowl!  Enjoy!

 

Triple Sub Party

 

I thought this would be a good time to post this, with the Superbowl coming up!  I got this idea from the Food Network magazine.  One of the subs is my own recipe, and two of them are from their mag.

Recipes:

Big Ol' Beer Brat Sub

Chicken Teriyaki Sub

Spicy Skirt Steak Sub with Cilantro Lime Sour Cream

Gooo.... team!  Ha ha.  I don't really watch sports, so I'll just root for the meat and cheese to win.  They always do.

Teriyaki Chicken Sub Sandwich

The chicken is the one in the middle.  I got this recipe idea from the Food Network magazine, but I changed it a bit.

Yield:  One large sandwich (could serve up to 4 people as an appetizer or just 1, if you're real hungry!)

Ingredients:
1 1/2 pounds boneless skinless chicken breasts
1/2 cup teriyaki marinade, plus more for serving (see below) 
1/2 cup sour cream
2 tbsp sriracha
4-6 pineapple slices (fresh or canned)
1 24-inch baguette 
Vegetable oil or spray, for grill
Lettuce and tomato for garnish, if desired

Teriyaki sauce (if you don't want to  make this, you can buy it at any store)
1/2 cup soy sauce
1/4 cup water
3 tbsp sesame oil
2 tbsp rice wine vinegar
2/3 cup brown sugar
2 tsp minced garlic
1 1/2 tsps minced ginger
1/2 tablespoon cornstarch

To make:  Simmer all ingredients until sugar dissolves.  Stir in cornstarch to thicken.

Teriyaki Chicken Recipe:

Directions:
Combine chicken and teriyaki sauce in a bowl and marinate for at least one hour and up to overnight. When ready to cook, bring meat to room temperature.  Preheat grill to medium high (if you don't have a grill, you can cook this on the stovetop or in a wok).

Mix the sour cream and sriracha in a bowl and season to taste with salt and pepper.

Grill the pineapple slices until caramelized, about 2 minutes per side, then set aside to cool. Remove the chicken from the marinade and season with salt and pepper. Coat the grill grates lightly with vegetable oil, otherwise the marinade of the chicken will stick. Grill the chicken until cooked and tender, approximately 5 to 7 minutes per side. Allow to rest for about 10 minutes, then slice.

Time to make the sammie!  Split the baguette in half lengthwise and lightly toast (on the grill if possible for that smoky flavor!).  Spread the sriracha cream on one side of the baguette. Layer the chicken on the bottom. Top with the grilled pineapple, tomato, lettuce, and the baguette top.  Slice into individual sandwiches and serve with additional teriyaki marinade, if desired.  Enjoy!

Note:  I ended up adding a little mozzarella cheese to the top of this,but I'm not sure most people would think it was a proper pairing with the Asian marinade.

This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!