Fiesta Chicken Enchiladas

My brother in law has been away visiting his son who had joined the Navy. He asked me to Google Morgan Freeman. I can't believe how much information can be found out about someone in minutes. Some of it maybe true and some may not.

Before I was going to make this meal, I had the magazine open to this page on my counter. My friend saw it and commented how good this meal looked. My husband wasn't looking forward to it. He opted to make a sandwich and go to bed early. He happen to wake up just as it finished. It did smell good. I asked him if he wanted some and reluctantly agreed. He loved it. I loved it because it was so easy. He even told me later that I can make it again. My son asked if he could eat the leftovers the next day. When someone in my house wants leftovers, it is a good sign.

Fiesta Chicken Enchiladas
1 lb. chicken breast, cut into bite size pieces
1/2 red pepper, chopped finely
2 Tbsp. chili powder
3/4 cup salsa (I used mild.)
2 oz. Neufchatel Cheese, cubed (low fat cream cheese)
1 1/2 cup Mexican style cheese
8 (6 inch) tortillas
Garnish with cilantro, if desired

Directions:

1. Preheat the oven to 375 degrees F.
2. Spray a 13x9 inch baking dish with cooking spray and set aside. 
3. In a large skillet, spray with cooking spray and heat over medium heat.
4. Add the chicken and red peppers. 
5. Sprinkle the chicken and peppers with chili powder. Stir and cook for 8 minutes or until the chicken is done.
6. Stir in 1/4 cup of salsa and cream cheese. Blend well.
7. Cook for 3 to 5 minutes or until the cream cheese has melted.
8. Stir in 1/4 cup of the Mexican cheese.
9. Spoon a heaping 1/3 cup of the mixture into the center of each tortilla. 
10. Roll up and place seam side down in the baking dish.
11. Top the tortillas with the remaining Mexican cheese and remaining salsa. 
12. Cover and bake for 20 minutes or until heated through. 
13. Garnish with cilantro, if desired

Recipe found in Food & Family Fall 2012 magazine.

One year ago I made Hot Artichoke Dip. I really have to make it again since it is so good.

Did you already know...
-In 1937, Morgan Freeman was born in Tennessee.
-In 1955, he joined the Air Force and served four years as a mechanic.
-In 2005, Morgan Freeman won an Oscar in Million Dollar Baby.
-He speaks fluent French and has his pilot's license according to his Fansite.

Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.

These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.

Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
6. Fill the cupcaker liners 2/3 full.
7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and allow to cool for 10 minutes.
9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.

Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.

 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

Rocket Focaccia Bread

I think my downfall is bread. At a restaurant if I had to pick between the bread basket or dessert, I would pick the bread. I try to be good and limit myself. I even share reluctantly with others at the table. Wouldn't I surprise my family if I just decided not to share? They are all mine- I say- all mine! I will even growl at them.

When I made these rolls, I thought they were awesome. Yes, awesome. This recipe makes a lot of rolls so I used half the dough to make focaccia bread. (In The Pastry Queen cookbook, the photo looked like focaccia bread so I had to do the same.) In which, I made sandwiches for the family for lunch. The rolls were used for supper. I like when I can stretch something into two.

Rocket Focaccia Bread
3 (1/4 oz) packages active dry yeast
1 cup lukewarm water (105 to 115 degree F)
1/4 cup vegetable oil
1 egg
3/4 cup sugar
1 1/2 cup water (more if needed)
6 1/2 cups bread flour
1 Tbsp salt
pinch of cinnamon (it gives it a special hint of something)
Extra-virgin olive oil for brushing the top of the bread
1 Tbsp sea salt 
1 Tbsp rosemary

Directions:

1. Dissolve the yeast in 1 cup of the lukewarm water. Set aside for 5 minutes.
2. With a mixer fitted with a dough hook (or mix by hand), combine the yeast water, oil, egg, and sugar in a large bowl.
3. Add the 1 1/2 cup water and mix until combined.
4. Add the flour and mix on medium-low speed for about 5 minutes until the dough holds together. If the dough isn't holding together, add 1 Tbsp of water at a time until it does.
5. Let the dough rest for 20 minutes in the bowl.
6. Add the salt and cinnamon to the dough. 
7. Mix the dough on low speed for 1 minute.
8. Lightly grease a large bowl and transfer the dough into the large bowl.
9. Cover with a clean towel and let rise in a warm place for about 1 1/2 hours or until the dough doubles.
10. Preheat the oven to 350 degrees F.
11. Line a baking sheet with parchment paper.
12. Punch down the dough. Take half the dough and make rolls.
13. The other half of the dough roll out with flour onto the lined baking sheet.
14. Cover the dough and let it rise for another 20 minutes. Don't worry about reaching the edges.
15. Gently press down on the dough with the tips of your fingers to make indentations. 
16. Coat the dough with a little olive oil.
17. Sprinkle the top with the sea salt and rosemary.
18. Bake the dough for about 20 minutes or until it is golden brown. 
19. Remove from oven and allow to cool before serving.

Recipe adapted from Rebecca Rather's The Pastry Queen cookbook. 

Did you already know...
-Focaccia bread is very popular in Italy.
-It is a flat, baked bread with a variety of toppings. It is not pizza and there is no sauce.
-The google translater said focaccia means cake in English.

Congratulations to Anne W. for winning the cookbook!

Zucchini Fries

I'm trying to hold onto summer. Yes, it is around 40 degrees outside at night. Yes, I have been wearing sweatshirts but I am still able to wear shorts. Alright, I will admit I am only wearing shorts inside. I'm not crazy to wear shorts outside; it is too cold.

To hang onto summer a little longer, I made zucchini fries. My husband did not try them. He didn't even want to look at them. They were still too green for him even if they were breaded. I can try. The children loved them. They also love zucchini. If you just like zucchini, then you probably would really like this recipe. It was a nice change from saute zucchini or roasted like I normally make them.

Zucchini Fries

3 zucchini, cut into 1/2 inch strips

2 egg

1/2 cup skim milk

1 1/2 cup panko bread crumbs

1 1/2 tsp Italian seasoning

1/2 tsp garlic, minced

2 Tbsp Parmesan cheese, shredded

1/4 tsp salt

1/8 tsp pepper

2 tsp olive oil

Directions:

In a bowl, whisk the egg and the milk together. Set aside.

In another bowl,  combine the bread crumbs, Italian seasoning, garlic, cheese, salt, and pepper. Set aside next to the egg mixture.

In a skillet, heat the oil.

Dip the zucchini into the egg mixture. Tap off any excess mixture.

Press the zucchini into the bread crumb mixture. Turn the zucchini over and press again to coat both sides.

With tongs, gently add the zucchini to the skillet. 

Cook the zucchini about 4 minutes per a side or until golden brown and cooked through.

Recipe adapted from Jamie Cooks It Up!

Did you already know...
-A zucchini is a good source of potassium.
-Another name for zucchini is courgette.
- The largest zucchini weighed 65 pounds. (Try giving that to your neighbors.)

Chocolate Chip Pecan Cookies

I use to try to read nightly. Sometimes I am able to achieve this goal but most nights I'm just too tire. I recently purchased Baking from my home to yours by Dorie Greenspan. I have been looking at it nightly. I carry it with me from room to room. It is a great workout since it is not a tiny cookbook. I think I'm going to have to work out more since everything looks so delicious. 

Of all the recipes to bake first I picked her chocolate chip cookies. How could I not? It calls for pecans and she named the recipe her best chocolate chip cookie. I even shared and my family thought they were perfect. They are not crisp but not too soft. They have the prerequisite gooey inside that any chocolate chip cookie should have. Boy, these cookies are good.

Chocolate Chip Pecan Cookies
2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 sticks (8oz.) unsalted butter, softened
1 cup sugar
2/3 cup brown sugar
3 tsp vanilla extract
2 eggs
12 oz. semi-sweet chocolate chips
1 1/2 cups pecans, finely chopped

Directions:

1. Place the rack in the center of the oven.
2. Preheat oven to 375 degrees F.
3. Line two baking sheets with parchment paper.
4. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
5. In a large bowl, cream the butter until smooth.
6. Add the sugar and brown sugar to the butter. Blend well.
7. Add the vanilla to the butter mixture and mix.
8. Add the eggs one at a time beating for 1 minute after each egg.
9. Slowly, add the dry ingredients in 3 batches to the butter mixture. Mix only until just incorporated before adding the next batch.
10. Slowly, fold in the chocolate and pecans.
11. Refrigerate dough for 20 minutes.
12. Spoon a Tbsp of the chilled dough onto the baking sheets. Space the dough 2 inches apart. (Place the remaining dough into the refrigerator until the other cookies are removed from the oven.)
13. Bake the cookies one sheet at a time for 5 minutes before rotating. 
14. Then bake the cookies for another 5 to 7 minutes or until the edges are brown and the center is golden. 
15. Pull the cookies from the oven and allow the cookies to cool for 1 minute before carefully transferring the cookies to a wire rack to cool.

 Recipe adapted from Baking by Dorie Greenspan.

Did you already know...
- Dorie Greenspan is known for her cookbooks and working with other famous chefs including Pierre Herme and Julia Child.
-Dorie Greenspan has recently opened a retail bakery named Beurre & Sel in New York. 
-Beurre & Sel means Butter and Salt.