Chicken Enchiladas

When I lived in Colorado, I loved eating at the local Mexican restaurants. Since moving back home, my favorite local Mexican restaurant closed. I have found there are many Mexican restaurants in Portland but my husband isn't a fan of driving for awhile just to go to a restaurant. I'm not going to disagree with him since he doesn't complain when we drive over an hour to go to my favorite beach. The beach is more important. My husband will make Mexican dishes for me but he hasn't made enchiladas for us yet. When I made this dish, he really liked it. The kids liked it. The best part about the recipe it is very easy since leftover chicken can be used or a store bought rotisserie chicken. I still don't have the knack of rolling those corn tortillas without some of them breaking.

Chicken Enchiladas
2 tsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
1 Tbsp flour
1 cup chicken broth

1 1/2 Tbsp chili powder
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
15 oz. can of tomato sauce
3 cups cooked chicken, shredded
12 corn tortillas
1/2 cup cheddar cheese
optional toppings: sour cream, chopped tomatoes, lettuce, etc

Directions:

1. Spray a 13x9 baking dish with nonstick cooking spray. Set aside.
2. In a large skillet, heat the oil over medium heat.
3. Add the onion, garlic, and pepper. Saute for 1 minute.
4. Sprinkle the flour over the onion mixture and stir.
5. Stir in the chicken broth, chili powder, cumin, garlic powder, salt, and tomato sauce. 
6. Bring to a boil over high heat.
7. Remove 1/2 cup of the sauce and set aside.
8. Add the chicken and stir to coat in the sauce.
9. Cook for 5 minutes.
10. While the chicken is heating, cover the tortillas with a damp towel and microwave for 25 seconds.
11. Preheat the oven on high broil while assembling the enchiladas.
12. Take a corn tortillas and spoon about 1/2 cup of the chicken mixture into the center.
13. Roll the corn tortillas and place into the baking dish. Continue to assemble with the remaining tortillas.
14. Top the rolled tortillas with the remaining 1/2 sauce that had been previously set aside.
15. Sprinkle the cheddar cheese over the top of the enchiladas.
16. Broil the enchiladas for 3 minutes or until the cheese has melted on top.
17. Serve with desired toppings.

Recipe adapted from My Recipes.

One year ago.............................................I made Migas in a Taco Bowl.
Two years ago...........................................I made Chicken Salad Roll Up.

Did you already know............................
-Tortillas originated from the Mayans.
-The first tortillas were made from corn.
-Corn tortillas tend to be gluten free.

Mexican Rice

My family loves rice. I prefer my rice to have a little more flavor. Normally, my husband request just white rice. Many times I have made the flavored rice packages but my husband told me he doesn't care for them. They also tend to be high in sodium. I figured I would try making my own Mexican rice. My husband really liked it. It has a nice subtle flavor. When I made this dish, I offered the kids some Mexican rice. My son said Mexican rice, what? I replied Mexican rice like Spanish rice. My husband interrupted and said that it really was French rice. Since my son really looked confused, I had to tell him to ignore his Dad. I explained that in Mexico you speak Spanish since Spain once ruled over Mexico just like England ruled over the States. My son said he liked the Mexican rice.

Mexican Rice
2 Tbsp olive oil
1 cup rice
2 clove of garlic, minced
1/2 tsp salt
1/4 tsp cumin
1 tsp chili powder
1/2 cup tomato sauce
1 1/2 cup chicken broth
1/4 cup parsley

Directions:

1. In a medium pot, heat olive oil over medium heat.
2. Add the rice and stir until the rice is lightly toasted for about 2 minute.
3. Add the garlic, salt, cumin, and chili powder. Stir for 1 minute or until the rice is golden brown.
4. Stir in the tomato sauce and chicken broth. 
5. Once the chicken broth begins to boil, cover and turn the heat to low.
6. Simmer for about 18 minutes. 
7. Turn off the heat and allow to sit for 1 minute before fluffing with a fork.
8. If desired, top with the parsley before serving. 

Recipe adapted from Favorite Family Recipes.

One year ago...............................I made Guacamole.
Two years ago.............................I made Pasta Salad.

Did you already know.......................................
-The Spaniards introduced rice to Mexico.
-The Spanish word for rice is arroz. 
-In Northern Mexico, often rice is served with tomato sauce and chicken broth.

Profiteroles

For awhile, I have been wanted to try making profiteroles. They are a pretty neat dessert since they puff up which makes it easy to fill. The fillings are numerous. The profiteroles really didn't take long to make. I actually think the fillings took me longer. I decided to fill these with pastry cream and whip cream. My son said they were his favorite dessert ever.

Profiteroles aka Cream Puffs
1 cup milk
1 stick (8 Tbsp.) unsalted butter
1/4 tsp salt
1 cup all purpose flour
4 eggs
1/4 tsp heavy cream

Directions:

1. Preheat the oven to 425 degrees F.
2. Line a baking sheet with parchment paper and set aside. 
3. In a medium pan, heat the milk, butter, and salt over medium heat. 
4. Once the butter has melted and the milk is steaming, add the flour and mix with a wooden spoon until a dough forms.
5. Lower the heat to low and continuing stirring the dough for 2 minutes.
6. Remove the dough from the pan and place into a food processor.
7. Allow the dough to rest for 1 minute.
8. Place the egg yolks in a small bowl. 
9. Remove 1 Tbsp of  the egg yolk and set aside.
10. Add the eggs and pulse for 30 seconds or until the eggs are incorporated.
11. Remove the dough and place into a pastry bag.
12. Pipe into large mounds about 1 inch high and wide.
13. Combine with the 1 Tbsp of egg yolk with the heavy cream. Whisk lightly to make an egg wash.
14. Gently, brush the egg wash over the mounds of dough.
15. Place the dough into the oven and bake about 15 minutes and the profiteroles are golden brown.
16. Turn off the oven. Allow the profiteroles to sit in the oven for 10 minutes.
17. Remove from the oven and make a small slit into the profiteroles to allow the steam to escape.
18. Allow the profiteroles to cool completely before filling.

Recipe adapted from Ina Garten.

One year ago..............................I made Chocolate Chip Cookie Bar.
Two years ago............................I made Double Chocolate Cookies.

Did you already know...........................
-Profiteroles derive from France.
-In the U.S, profiteroles are called cream puffs.
-Some popular fillings or toppings are whip cream, ice cream, custard, chocolate, caramel, and fruit.

Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.

Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

Directions: 

1. Preheat oven to 350 degrees F.
2. Spray an 8 inch square baking pan with nonstick cooking spray.
3. Line the baking pan with parchment paper.
4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
6. Press the butter mixture into the baking pan. 
7. Bake the crust for 15 to 20 minutes or until lightly golden.
8. Zest the remaining zest into a large bowl.
9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
13. Remove the golden crust from the oven.
14. Carefully pour the lemony egg mixture on top of the hot crust.
15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
16. Allow the lemon bars to cool for 5 minutes.
17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 

Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.

Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Steak Sandwiches

Lately, I've been looking for quick meals to make. I just want to be outside enjoying the weather. I normally do not cook with a lot of steak. If I'm going to cook with beef, it is hamburger. For a change (and with the children's encouragement), I decided to make steak sandwiches. The children love it. The kids liked a little bit of arugula. I love arugula so I topped my sandwich with a little more. I only made three sandwiches since my husband wasn't feeling the best. Poor guy!

Steak Sandwiches
12 oz. or more Steak (T-bone or Porterhouse)
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove, minced
Salt and pepper, for taste 
1 Tbsp olive oil
1 Tbsp butter
1 roasted red pepper
1/2 cup arugula
Rolls


Directions:

1. Cut the steak into thin strips.
2. Season with salt. 
3. Allow the steak to rest at room temperature for 10 minutes. 
4. In a small bowl, combine the mayonnaise, sour cream, and minced garlic.
5. Place the mayonnaise sauce in the refrigerator to chill.
6. Heat a skillet over medium heat with the olive oil.
7. Add the steak and cook for at least 3 minutes before flipping the pieces.
8. Add pepper to the steak. 
9. A minute before the steak is cooked to desired doneness add the butter.
10. Cook for 1 minute.
11. Remove the meat and allow to rest for 10 minutes.
12. While the meat is resting, spread the garlic mayonnaise mixture onto the inside of the rolls. Top with roasted red peppers and arugula.
13. Add the meat and form a sandwich. 

Recipe by Jen of Sweet Morris.

One year ago..........................I made Roasted Hazelnut Ice Cream.
Two years ago........................I made Oatmeal Crisps.

Did you already know...........................
-The most tender steak is the tenderloins like filet mignon. 
- The word steak is derived from the Old Norse word steik.
-Since the Vikings liked to cook their meat on sticks, the word steik means meat on a stick.