Sunday, May 29, 2011

Homemade Enchilada Sauce & Enchiladas

Canned enchilada sauce is expensive where I live, so I had to find another option. I tried this recipe and fell. in. love. I don't think I'd buy canned again even if it was practical. This stuff is that good and it really isn't hard to make. The recipe is from

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin

Stir in saucepan on low heat until bubbly, then add:

2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Simmer for 15 min over low heat stirring occasionally.

Use with your favorite enchilada recipe or you can try the one on

Personally I like this variety (I kind of just throw things in, so add or take out what you'd like):
4 cooked, cubed chicken breasts
Small can olives
1 can green chilies
1 large or 2 medium boiled and diced potatoes (love me some potatoes in my enchiladas!)
1/2 c. sour cream
1 c. enchilada sauce

Mix all ingredients.

18 corn or flour tortilla shells

Drizzle bottom of 9x13 with enchilada sauce, add filling to tortillas and roll up like burrito, place in pan, cover with the rest of the sauce, top with cheese. Bake at 350 ° F for about 25 minutes.

Chicken Chili

I'm not sure if this is considered Mexican, but it is amazingly delicious either way! The recipe is from my friend, Rosie Pacini.

3 yellow onions, chopped
2 Tbs. olive oil, plus extra for chicken
4 cloves garlic
4 bell peppers (any color), cored, seeded, and large-diced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper, or to taste
2 tsp. kosher salt, plus more for chicken
2 28-oz. cans whole peeled tomatoes in puree, undrained
1/4 c. fresh basil leaves, minced
4 chicken breasts
black pepper

for serving: chopped onions, corn chips, grated cheese, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Put the tomatoes in the food processor for a few pulses and then add them. Add the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and put on a baking sheet. Sprinkle with salt and pepper. Roast the chicken. Let cool slightly. Cut chicken into chunks and add to the chili. Simmer, uncovered, for another 20 minutes.

Friday, May 27, 2011

Louisiana Chicken Pasta


We just tried this recipe and it was pretty good. Will make again.

I wanted it simple so I just made the pasta w/o chicken or the bell peppers. I did like it as just pasta, but I think next time I'll add the chicken. Eric said he'd like the bell peppers but I wouldn't, so it is just a matter of preference I guess.

If you just want to try the pasta, I'll make the font a different color at that part of the recipe so it's easy to find.

For the chicken:
2 1/2 cups plain breadcrumbs
1 1/2 cups flour
3 large eggs beaten with a splash or two of water
3 1/2 tbsp Cajun seasoning, divided
peanut oil
5 boneless skinless chicken breasts, sliced diagonally into 1″ wide pieces

For the vegetables and sauce

1 1/2 tbsp butter
1 1/2 tbsp olive oil
1 red and 1 green pepper, sliced and cut into 1″ pieces
4 scallions, chopped
1 1/2 tsp Kosher salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/4 tsp ground cayenne pepper
2 cups heavy cream
1 cup half and half
2 tbsp cornstarch combined with 2 tbsp cool water in a small bowl
For the pasta

1 lb uncooked bow tie (farfalle) pasta
Kosher salt

In three separate dishes, place bread crumbs mixed with 1 1/2 tbsp Cajun seasoning, flour mixed with 1 1/2 tbsp Cajun seasoning, and eggs. Heat about 1/4″ peanut oil in a sauté pan over medium to medium-high heat until hot. Take the chicken pieces and coat them in flour mixture, then dip them egg, then coat them well with the bread crumb mixture. Carefully place them in the hot pan and cook until all sides are browned, adding more oil as needed. Cook in batches until all of the chicken is cooked. Place cooked pieces on a paper towel lined plate and sprinkle with additional Cajun seasoning, if you’d like.

When all of the chicken has been cooked, drain out the oil and carefully wipe out the pan. Return it to the stove and over medium heat, heat the butter and olive oil. Meanwhile, boil the water for the pasta, adding the salt right before adding the pasta; cook pasta according to package directions.
Add the peppers, scallions, salt, pepper, garlic powder, Cajun seasoning and cayenne pepper to the pan; cook for 8-10 minutes. Stir heavy cream and half and half into the vegetable mixture and bring to a simmer.

Add in the cornstarch and water mixture once the cream and vegetable mixture starts to bubble. Allow to cook until thickened, about 3-5 minutes.
Drain the pasta when it is finished cooking. Add the chicken into the pan and stir slowly to coat the chicken with the cream and vegetables. Allow the chicken to heat through.
In a large bowl, stir the pasta and chicken mixture together. Serve hot, sprinkling a little extra Cajun seasoning over the top of each serving if desired.

Friday, May 13, 2011

Red Lobster Cheddar Bay Biscuits

from Top Secret Recipes

This is the best recipe I've tried for these biscuits. They are really quick and easy to make as well.

2 ½ c Bisquick Baking Mix
½ stick cold butter
1 heaping cup grated cheddar cheese
¾ c cold whole milk
¼ tsp garlic powder
2 Tbsp butter
¼ tsp dried parsley flakes
½ tsp garlic powder
Pinch of salt

Heat oven to 400.
Combine ½ stick butter and Bisquick until pea sized chunks form. Add milk, cheese, and ¼ tsp garlic powder and mix by hand. Do not over mix.
Drop by ¼ c portions onto an ungreased cookie sheet. Bake 15-17 minutes until tops start to turn light brown.
Remove from oven. In a bowl, melt 2 Tbsp butter. Stir in ½ tsp garlic powder, parsley, and salt. Brush on top using all of the butter.

Tuna Noodle Casserole

from Bake Until Bubbly

I used chicken instead of tuna, and I don't like bread crumb toppings so I replaced that w/French's Fried Onions.

½ lb wide flat egg noodles
12 oz canned tuna in water, drained & flaked apart
2 c (6 oz) shredded Swiss cheese
1 c heavy cream
¼ c sour cream or crème fraiche
¼ c mayonnaise
1 c fresh or frozen peas
6 Tbsp chopped onion
¼ c chives
Salt and pepper
2 Tbsp melted butter
1 c fresh breadcrumbs

Heat oven to 425. Butter a 12x9.
Heat a large pot of abundantly salted water to a vigorous boil. Add noodles and cook until al dente. Drain. Transfer to a large bowl and toss with tuna.
Combine remaining ingredients except salt, pepper, butter and crumbs in pan and stir until smooth over medium heat for 7 minutes.
Toss sauce with noodles and season with salt and pepper. Toss again.
Put in dish. Toss butter and crumbs and sprinkle over noodles. Bake until golden and crispy on top, about 20 minutes.

Friday, May 6, 2011

Mexican for the May Theme

A little late for cinco de mayo... did anyone make any good mexican food?