1 bunch of broccoli steamed
1/2 lb. rigatoni, cooked
2 chicken breasts, cooked or grilled then sliced in to finger slices
Cheese sauce:
1/4 cup butter
1/4 cup flour
1 1/2 cup half and half
1 1/2 cup chicken stock
1/2 cup grated cheese
Garlic to taste
Melt butter, blen in flour. Gradually stir in half and half and stock until tickened. Stir in cheese, garlic, salt, and pepper to taste. Heat just until cheese is melted. Pour cheese sauce over chicken, broccoli, and noodles. Toss and serve.
Make sure you have chicken, noodles, and broccoli ready before you start the cheese sauce.
Monday, February 23, 2009
Oven-Fried Chicken
1 pkg. of 8 chicken legs
1 pkg. of 8 chicken thighs or your families favorite cuts
1 quart buttermilk
1 Tbsp. kosher salt
1 Tbsp. ground pepper
Vegetable Oil
Remove the chicken skin if you didn't buy skinless.
Place the chicken in a large bowl and pour the buttermilk over the chicken. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stock pot to a depth of 1-inch and heat to 360 degrees F on a thermometer, or you can use a fryer.
Working in batches, carefully place several pieces of chicken in the oil and fry for 3 minutes on each side until the coating is a light golden brown(it will continue to brown in the oven). Remove the chicken from the oil and place each piece on a metal baking rack set on a cookie sheet. Allow the oil to return to 360 degrees, before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, or until the chicken is no longer pink inside. Serve.
1 pkg. of 8 chicken thighs or your families favorite cuts
1 quart buttermilk
1 Tbsp. kosher salt
1 Tbsp. ground pepper
Vegetable Oil
Remove the chicken skin if you didn't buy skinless.
Place the chicken in a large bowl and pour the buttermilk over the chicken. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stock pot to a depth of 1-inch and heat to 360 degrees F on a thermometer, or you can use a fryer.
Working in batches, carefully place several pieces of chicken in the oil and fry for 3 minutes on each side until the coating is a light golden brown(it will continue to brown in the oven). Remove the chicken from the oil and place each piece on a metal baking rack set on a cookie sheet. Allow the oil to return to 360 degrees, before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, or until the chicken is no longer pink inside. Serve.
Citrus Marinaded Pork Cutlets
Marinade:
1 yellow onion, coarsely chopped
4 garlic cloves, minced
1/2 cup orange juice
2 limes juiced
1 tsp. coarse salt
8 thin pork cutlets
Mix marinade in zip lock bag and place the pork cutlets inside, mix all over the cutlets the refrigerate 1 hour or up to overnight.
Breading:
1 cup all-purpose flour
2-3 large eggs
2 cups dry plain bread crumbs
Add a little salt and pepper to the flour and the bread crumbs
Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and let sit for 30 minutes, ( this part is very important because the bread crumbs will fall of the cutlets). Heat a frying pan with olive oil and cook the cutlets until cook all the way through.
Family likes to top these pork cutlets with fresh mango's or fresh mango salsa.
1 yellow onion, coarsely chopped
4 garlic cloves, minced
1/2 cup orange juice
2 limes juiced
1 tsp. coarse salt
8 thin pork cutlets
Mix marinade in zip lock bag and place the pork cutlets inside, mix all over the cutlets the refrigerate 1 hour or up to overnight.
Breading:
1 cup all-purpose flour
2-3 large eggs
2 cups dry plain bread crumbs
Add a little salt and pepper to the flour and the bread crumbs
Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and let sit for 30 minutes, ( this part is very important because the bread crumbs will fall of the cutlets). Heat a frying pan with olive oil and cook the cutlets until cook all the way through.
Family likes to top these pork cutlets with fresh mango's or fresh mango salsa.
Chicken Noodle Soup w/ Homemade Noodles (super easy)
Chicken Bouillon 4-6 Tbsp.
1/2 of a large onion (chopped fine)
3 celery stocks (Chopped)
3-5 chicken breasts
3-5 carrots, chopped
Melt 2 or 3 Tbsp. butter
Add onion, celery, chicken bouillon, season with salt and pepper. Simmer 3 to 5 min.
Add water approx 6 cups and bring to a boil. Add chicken and carrots.
Remove chicken when cooked and set aside.
Noodles
2 cups flour
2 eggs
2 Tbsp water (you might need to add a little more until mix is a soft dough)
2 Tbsp. oil
Mix to stiff dough, then let stand five minutes. Roll thin cut and add to boiling soup.
Chop up chicken then add back to the soup once the noodles are done. Then serve.
1/2 of a large onion (chopped fine)
3 celery stocks (Chopped)
3-5 chicken breasts
3-5 carrots, chopped
Melt 2 or 3 Tbsp. butter
Add onion, celery, chicken bouillon, season with salt and pepper. Simmer 3 to 5 min.
Add water approx 6 cups and bring to a boil. Add chicken and carrots.
Remove chicken when cooked and set aside.
Noodles
2 cups flour
2 eggs
2 Tbsp water (you might need to add a little more until mix is a soft dough)
2 Tbsp. oil
Mix to stiff dough, then let stand five minutes. Roll thin cut and add to boiling soup.
Chop up chicken then add back to the soup once the noodles are done. Then serve.
Monday, January 12, 2009
Chicken Gnocchi Stew ( My Family Loves This)
2 Tbsp. extra-virgin olive oil
3-5 slices bacon chopped up
1 lb. mushrooms, sliced
3 cloves garlic, finely chopped
1 large onion, chopped
2 carrots, peeled, and finely sliced
1 bay leaf
salt and pepper
1 rotisserue chicken, shredded
1 quart of chicken stock
2 15-ounce cans stewed tomatoes(I don't put in the tomatoe juice and I chop up the tomatoes)
1 1/2 lb. store bought gnocchi (with the pasta noodles
grated italian blend cheese
Heat a large pot over medium heat with olive oil. Add the bacon and cook 3-4 minutes, until it starts to get golden.
Add the mushrooms, onion, carrots and bay leaves to the pan. Saute 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook acccording to package directions. (They will sink first - wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove from the heat. Sprinkle servings with italian blend cheese.
3-5 slices bacon chopped up
1 lb. mushrooms, sliced
3 cloves garlic, finely chopped
1 large onion, chopped
2 carrots, peeled, and finely sliced
1 bay leaf
salt and pepper
1 rotisserue chicken, shredded
1 quart of chicken stock
2 15-ounce cans stewed tomatoes(I don't put in the tomatoe juice and I chop up the tomatoes)
1 1/2 lb. store bought gnocchi (with the pasta noodles
grated italian blend cheese
Heat a large pot over medium heat with olive oil. Add the bacon and cook 3-4 minutes, until it starts to get golden.
Add the mushrooms, onion, carrots and bay leaves to the pan. Saute 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook acccording to package directions. (They will sink first - wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove from the heat. Sprinkle servings with italian blend cheese.
PF Chang Mongolian Beef
Sauce: (Cook in small sauce pan)
Saute 1-2 minutes: 1 Tbsp. Fresh chopped garlic
1/2 tsp. fresh minced ginger
2 Tbsp. vegetable oil
Then quickly add: 1/2 cup water
1/2 cup soy sauce
3/4 cup brown sugar
Stir on medium heat until sugar dissolves, then boil the sauce for 2-3 minutes, or until sauce thickens. Remove from heat.
1 lb. thinly sliced flank or strip steak
1/4 cup cornstarch
2 large green onions, chopped
1 cup vegetable oil
Dip beef pieces in cornstarch and allow to sit for about ten minutes. Heat up one of oil in a wok or large skillet until it's nice and hot, but not smoking.
Add beef to oil and stir constantly for about two minutes or until beef just begins to darken on the edges. Remove meat with a slotted spoon and allow to drain on paper towels.
Pour oil out of the pan, then return pan to heat. Dump meat back in and allow it to simmer one more minute. Add sauce, cook for one more minute, then add all the green onions and cook for one more minute. remove beef and onions from sauce and serve. Serve with rice.
Saute 1-2 minutes: 1 Tbsp. Fresh chopped garlic
1/2 tsp. fresh minced ginger
2 Tbsp. vegetable oil
Then quickly add: 1/2 cup water
1/2 cup soy sauce
3/4 cup brown sugar
Stir on medium heat until sugar dissolves, then boil the sauce for 2-3 minutes, or until sauce thickens. Remove from heat.
1 lb. thinly sliced flank or strip steak
1/4 cup cornstarch
2 large green onions, chopped
1 cup vegetable oil
Dip beef pieces in cornstarch and allow to sit for about ten minutes. Heat up one of oil in a wok or large skillet until it's nice and hot, but not smoking.
Add beef to oil and stir constantly for about two minutes or until beef just begins to darken on the edges. Remove meat with a slotted spoon and allow to drain on paper towels.
Pour oil out of the pan, then return pan to heat. Dump meat back in and allow it to simmer one more minute. Add sauce, cook for one more minute, then add all the green onions and cook for one more minute. remove beef and onions from sauce and serve. Serve with rice.
Sunday, January 11, 2009
Easy Egg Rolls
1 Tbsp. plus 1 1/2 tsp. soy sauce
1 Tbsp. oyster sauce
2 tsp. cornstarch
1 Tbsp. plus 1 1/2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
1 cup chopped mushrooms
5 to 6 green onions, chopped
4 cups thinly sliced green cabbage
2 cups coarsely grated carrots
1/4 tsp. pepper
10 egg roll wrappers
3 cups oil for frying
Step 1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until cornstarch is dissolved and the mixture is smooth. Set the bowl aside.
Step 2. Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetable in order: first add the garlic and cook for 2 minutes or until they start to brown. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.
Step 3. Transfer the vegetable oil to a plate. Cool Thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)
Step 4. Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls. Place mixture into the center of the wrapper. Fold the corner nearest you over the filling. Next, fold the 2 side over the center. Moisten the remaining corner with a wet fingertip. Tightly roll the egg roll toward the moistened edge and press to seal.
Step 5. Test the oil. Add a drop of water to the pan if it sizzles, it's hot enough. Wait till the sizzling stops the add the egg rolls. If the oil smokes, it's to hot. Turn the heat down and let it cool for a few minutes then test again.
Using long tongs carefully place 3 to 4 egg rolls into the oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more.
Step 6. Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite sauce.
Pork and veggie egg rolls:
Brown 1/3 lb of lean ground pork in a medium - sized skillet set over medium high heat until no longer pink, about 3 minutes, breaking up the pork with a wooden spoon. When cooked place the meat on a plate and cook the vegetables following the above direction for the veggie egg rolls. After veggies are cooked and the meat.
1 Tbsp. oyster sauce
2 tsp. cornstarch
1 Tbsp. plus 1 1/2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
1 cup chopped mushrooms
5 to 6 green onions, chopped
4 cups thinly sliced green cabbage
2 cups coarsely grated carrots
1/4 tsp. pepper
10 egg roll wrappers
3 cups oil for frying
Step 1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until cornstarch is dissolved and the mixture is smooth. Set the bowl aside.
Step 2. Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetable in order: first add the garlic and cook for 2 minutes or until they start to brown. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.
Step 3. Transfer the vegetable oil to a plate. Cool Thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)
Step 4. Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls. Place mixture into the center of the wrapper. Fold the corner nearest you over the filling. Next, fold the 2 side over the center. Moisten the remaining corner with a wet fingertip. Tightly roll the egg roll toward the moistened edge and press to seal.
Step 5. Test the oil. Add a drop of water to the pan if it sizzles, it's hot enough. Wait till the sizzling stops the add the egg rolls. If the oil smokes, it's to hot. Turn the heat down and let it cool for a few minutes then test again.
Using long tongs carefully place 3 to 4 egg rolls into the oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more.
Step 6. Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite sauce.
Pork and veggie egg rolls:
Brown 1/3 lb of lean ground pork in a medium - sized skillet set over medium high heat until no longer pink, about 3 minutes, breaking up the pork with a wooden spoon. When cooked place the meat on a plate and cook the vegetables following the above direction for the veggie egg rolls. After veggies are cooked and the meat.
Saturday, January 10, 2009
Chicken Lo Mein
1/2 pound whole wheat spagetti pasta
3 Tbsp. hoisin sauce
1/4 cup chicken broth
2 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. finely ground fresh ginger
1 medium oinion, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli
1 cup sugar snap peas
1 to 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
Cook noodles according to package directions. Drain water. Rinse noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hosisn sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside. (I actually double the sauce)
Heat 1 Tbsp of vegetable oil in a wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds Then add the onion and dtir-fry for 2 minutes. Add the carrots and stir-fry 2 more minutes. Finally, add the broccoli and peas. Stir-fry the vegatable for about 2 minutes more, then transfer them to a plate.
Heat the remaining Tbsp. of oil in the pan or wok. Add half the chicken and stir- fry it until it is no longer pink, about 3 to 4 minutes. Transfer to another plate. Then cook the remaining chicken, then return the first batch to the pan. Add the noodles, vegetables, and sauce. Turn the heat down to medium
Lightly toss the mixture until heated trough. I then Splash the mixture with teryaki sauce, I just eye ball it.
3 Tbsp. hoisin sauce
1/4 cup chicken broth
2 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. finely ground fresh ginger
1 medium oinion, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli
1 cup sugar snap peas
1 to 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
Cook noodles according to package directions. Drain water. Rinse noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hosisn sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside. (I actually double the sauce)
Heat 1 Tbsp of vegetable oil in a wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds Then add the onion and dtir-fry for 2 minutes. Add the carrots and stir-fry 2 more minutes. Finally, add the broccoli and peas. Stir-fry the vegatable for about 2 minutes more, then transfer them to a plate.
Heat the remaining Tbsp. of oil in the pan or wok. Add half the chicken and stir- fry it until it is no longer pink, about 3 to 4 minutes. Transfer to another plate. Then cook the remaining chicken, then return the first batch to the pan. Add the noodles, vegetables, and sauce. Turn the heat down to medium
Lightly toss the mixture until heated trough. I then Splash the mixture with teryaki sauce, I just eye ball it.
Lime Chicken Soft Tacos
1 1/2 pounds skinless, boneless chicken cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions:
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, onion, garlic, and oregano. Simmer for and extra 10 minutes.
2. Heat an iron skillet or frying pan or medium heat. Place tortilla in the pan, warm, and turn over to heat both sides. Serve lime mixture in warm tortillas and garnish as desired.
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions:
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, onion, garlic, and oregano. Simmer for and extra 10 minutes.
2. Heat an iron skillet or frying pan or medium heat. Place tortilla in the pan, warm, and turn over to heat both sides. Serve lime mixture in warm tortillas and garnish as desired.
Spicy Black Beans
2 cups dried black beans, soak over night
3 tbs extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped (leave seeds and ribs in if your really like it hot)
2 cloves garlic, chopped
1 bay leaf
Kosher salt
ground pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside in a bowl. In the same large pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring a boil, reduce the heat, cover, and simmer for 1 to 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
3 tbs extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped (leave seeds and ribs in if your really like it hot)
2 cloves garlic, chopped
1 bay leaf
Kosher salt
ground pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside in a bowl. In the same large pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring a boil, reduce the heat, cover, and simmer for 1 to 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup chopped cilantro
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
Chopped cilantro
1 roasted chicken
salt
ground pepper
10 large tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro for garnish
Pre-heat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium saucepan over medium heat. Add the onion until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold into the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the tomatillo salsa. Put a scoop of the chicken mixture on the top of a tortilla followed by a sprinkle of shredded cheese. Fold the tortilla over and roll. When you have finished all the tortillas pour the remaining salsa and top with cheese. Bake uncovered for about 30 minutes until bubbly. Garnish with cilantro, tomatoes, sour cream, what ever you desire.
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup chopped cilantro
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
Chopped cilantro
1 roasted chicken
salt
ground pepper
10 large tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro for garnish
Pre-heat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium saucepan over medium heat. Add the onion until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold into the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the tomatillo salsa. Put a scoop of the chicken mixture on the top of a tortilla followed by a sprinkle of shredded cheese. Fold the tortilla over and roll. When you have finished all the tortillas pour the remaining salsa and top with cheese. Bake uncovered for about 30 minutes until bubbly. Garnish with cilantro, tomatoes, sour cream, what ever you desire.
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