Homemade Enchilada Sauce

Who knew?  Homemade enchilada sauce is so easy.  It beats the heck outta the stuff you buy in a jar or can.  We eat a LOT of Mexican inspired food so this sauce is a staple around here.  I found the recipe on, where else, Pinterest.

I have another post with chicken enchiladas, but this time I used white corn tortillas, and the homemade enchilada sauce.  Heat some oil in a skillet and warm the tortillas in the oil. Next dip the tortilla in the enchilada sauce, fill with chicken and cheese, and roll it up.  Place seam side down in a baking dish with more enchilada sauce.

Here's a shot of the shredded chicken and grated cojack cheese.

And finally, here's the recipe for the homemade enchilada sauce.  

This one is from "Kitchen meets Girl" blog. 

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce (I used homemade)
• 1 cup chicken stock (also homemade)

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
4. Keep refrigerated for up to one week. Makes approximately 2 cups.

adapted from Cook's Illustrated Cookbook

If you like a little spicier sauce, add some chipotle chili powder, careful it's hot!

Enjoy friends!

Roast Chicken

Roast chicken--simple and delicious!  We use free range chickens that are not treated with drugs of any type.  I chose a 4-5 pound beauty for this dinner.

First off, do a "spine ectomy".  Remove the backbone of the chicken, freeze and save to make chicken stock.  Flatten the chicken after backbone has been removed then split the chicken down the breast bone to make two halves.  Tuck in the wing tips,  Place in a foil lined pan.

To accomplish a really crisp skin, pat the chicken skin dry, place in the fridge uncovered.  I do this early in the day for a chicken that will be for dinner that evening.  This method allows the skin to dry out and that's what makes for the super crispy skin that will result after roasting.

When ready to roast, rub olive oil all over the chicken skin.  Sprinkle on some salt and pepper.  I used seasoned salt.  Add some lemon slices and fresh rosemary.  Garlic, thyme, lemon would work also.

I used the Traeger grill, but have also done this in the oven--your choice.  Either way, the temperature needs to be 375 degrees.  Roast the chicken, uncovered, for 70 to 90 minutes or until instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees. (oops, upside down photo!)

Let the chicken rest for about 5 minutes so the juices can redistribute.  The meat is juicy and tender, and the skin is super crispy.  Separate the dark meat (thighs and legs) from the chicken breast.  Serve.

Enjoy friends!

Chicken with Rosemary Dijon Mustard Sauce

I'm always searching for new ways to prepare chicken. Plus the fact that my fresh herbs are growing and are quite abundant.

This dish is very easy to make, it takes about 20 minutes and will serve two people. It is tangy and zesty. The ingredients you will need are: boneless skinless chicken breasts, olive oil OR coconut oil, white wine (I used Sauvignon Blanc), garlic, fresh rosemary, Dijon mustard, salt & pepper.

If you don't want to use wine in this recipe, chicken stock would be a great substitute.

Ingredients:

2 boneless, skinless chicken breasts (pound them down to 1/4" thick)

2 Tbl. olive oil OR coconut oil

1/2 Cup white wine (use a wine you would drink--not "cooking wine")

2 Tbl. fresh rosemary sprigs

1 clove garlic minced

2 Tbl. Dijon mustard

salt & pepper

 

Directions:

• After pounding the chicken to 1/4" thick, season with salt and pepper on both sides.
• Heat the oil in a non-stick skillet, add the chicken and cook until done on both sides, about 5 minutes per side.
• When the chicken is done, set it on a heat proof plate and keep it warm in the oven
• To the same skillet, add the wine, rosemary, and garlic.  Simmer and reduce by half.
• Take the skillet off the heat, add the Dijon mustard and stir in.
• Slice the chicken breasts on a diagonal and pour the sauce over.  Serve.

Enjoy friends!

California Cobb Salad

More cheese from Wisconsin in the fridge--Billy Blue Cheese--goat blue cheese.   Hmmmm, Blue Cheese, Bacon, Avacado, Tomatoes, Hard Cooked Eggs, and Lettuce from the garden.  What else but Cobb Salad uses all these amazing ingredients!  We are having Chicken Amadine with the salad for dinner so I skipped the chicken that is usually included in the classic Cobb Salad.  (BTW you can find the recipe for the Chicken Amadine on this blog.)

This is lettuce from our garden--red leaf, butter crunch, leaf lettuce, and romaine.  It grew like crazy!

For the vinaigrette:

1 Tbls. Dijon mustard

1/4 Cup red-wine vinegar

2 tsps. Worcestershire sauce

1 garlic clove -- grated fine

1/2 tsp. coarse sea salt

1/2 Cup extra virgin olive oil

1/4 tsp. black pepper

1/4 tsp. sugar

Place all the ingredients except the olive oil  in a blender, blend, then drizzle in the olive oil.  Done!!
Drizzle this over the salad greens.

Prepare the rest of the ingredients:  crumbled Blue Cheese, chopped hard boiled eggs, crumbled cooked bacon, sliced avacado, grape tomatoes cut in half.

Here's that cheese we bought in Wisconsin.

Arrange the Cobb Salad ingredients in little rows around the dressed greens.  Look for good color   combinations--put bright colors like the tomatoes next to light colors like the cheese.  I sprinkled the bacon bits over the top of the greens.

And to go with the salad, the Chicken Amadine.  

You can find that recipe on this blog, did I already say that?

Enjoy friends!

Chicken & Pineapple Skewers

I was looking for a recipe to use boneless skinless chicken thighs. We like the richness of chicken dark meat.  So after some searching on food network, I came across this recipe courtesy of Tyler Florence--he's a classy guy and I love the things he cooks.  So here it is, Chicken & Pineapple Skewers.

First let's get all the ingredients together:  chicken thighs, pineapple, green pepper, ketchup, soy sauce, honey, yellow mustard, brown sugar, garlic, lemon, olive oil, salt & pepper.

First make the sauce:  1 cup ketchup, 1/4/ cup soy sauce, 1/4/cup honey, 1 Tbls. yellow mustard, 1/4 cup packed light brown sugar, 2 cloves garlic, & juice of one lemon.  Combine all of the above ingredients in a saucepan over medium heat.  Simmer until thickened, about 10 minutes.  Cool and remove the garlic cloves.

Cut chicken thighs into 2 inch pieces, cut the pineapple into 1 inch chunks, cut the green pepper the same.

Thread the pieces onto 4 to 6 metal skewers, alternating between chicken, pineapple, and green pepper.  Brush the skewers with olive oil and season with salt and pepper.

Set aside about 1/2 of the sauce. Brush the skewers with some of the remaining sauce.  Preheat a grill to medium high.  Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes.  Serve with the remaining sauce.

Enjoy friends!

Teriyaki Glazed Chicken KaBobs

I ran across this recipe for chicken KaBobs on The Iron You blog. The photo and recipe sounded amazing and I had all the ingredients on hand.

Ingredients 

Serves 6

¼ cup soy sauce
¼ cup white wine
¼ cup water
1 tablespoon honey
1 teaspoon white vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
bamboo skewers 
2 lb free-range chicken breasts, cut into 1½-inch chunks
Ground black pepper to taste

I added some vegetables to the KaBobs.  Button mushrooms, green peppers, and onion.

The chicken chunks bathing in the marinade

Toss the vegetables with some olive oil, salt, and pepper

Drain the marinade off the chicken, do not save the marinade.

Soak bamboo skewers in some water,

thread the vegetables and chicken on

the skewers

Grill until the chicken is cooked and vegetables are tender

Directions

In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes.

Turn off the heat and let cool for at least 10 minutes.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes
(marinate overnight for fullest flavor).

Remove the chicken from the marinade and skewer onto bamboo sticks
that have been soaked in water for 5 minutes.

Heat a grill or a grill pan to medium-low heat
(if you’re using an outdoor grill lightly oil the grill grates).

I strongly recommend low-temperature cooking so that the teriyaki marinade
can glaze without burning black.

Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter, top with chopped cilantro and serve.

This recipe is courtesy from the  "The Iron You"  Isn't their photo beautiful?  And the recipe is delicious!!!!

Enjoy friends!!

Roast Chicken with Smoky Bacon Biscuit Dressing

I purchased some free range chickens from a local farm.  These chickens are super delicious.  The family has been in the business for over 20 years, and they know their stuff!

Along with the chicken I made this wonderful dressing--recipe from Williams and Sonoma--bacon and biscuits in a dressing?  How can this be wrong?

Start by getting the chicken ready to roast.  I brined the bird in a salt and honey brine overnnight, drained, rinsed, then dried the chicken skin.  Stuff the cavity with lemon and a rosemary sprig.

Tie the legs together with kitchen string.

Rub the chicken with olive oil, then sprinkle with sea salt and freshly ground pepper.  

Place the chicken on a roasting rack in a large foil roaster.

Roast in a 350 degree oven for about 2 hours,

or until the juices run clear.

Get the ingredients ready for the dressing:

Biscuits, bacon, mushrooms, onion, celery, seasonings, and chicken broth.
(That half & half was for another recipe, oooops)

Bake the biscuits while the chicken is roasting. 

Cut the biscuits into cubes.

Saute mushrooms, onion, and celery until tender.

Add seasonings--salt, pepper, sage, and poultry seasoning.

Add the biscuit cubes and mix it all up.
Add chicken broth to moisten the mixture to your liking.

Butter a baking dish, pour the dressing in and cover with foil.

This will bake for 30 minutes in the oven with the chicken.

Uncover and bake for another 10 minutes so the top gets kind of crispy.

Close up of the finished chicken and dressing.
Drying the chicken skin before rubbing on the oil,
makes a beautiful golden brown roast chicken!

Here's the entire Williams and Sonoma recipe for the dressing:
This recipe serves 10

Twelve 4-inch biscuits cut into 1 1/2 inch cubes
1 lb. smoky bacon, cut into 1 inch pieces
2 yellow onions, diced
5 celery stalks, diced
8 oz. white button mushrooms, cleaned and sliced
1/4 cup fresh flat leaf parsley
2 Tbl. chopped fresh sage
2 Tbl. chopped fresh thyme
Sea salt and freshly ground pepper
5 cups chicken broth

Enjoy friends!

Chicken Marsala

Chicken, chicken, chicken!  How many ways?  

Thanks, Maximized Living for this recipe.  

Easy and very tasty!

I made a half of this recipe tonight, but here's the whole meal deal for you.

4 chicken breast halves, boned and skinned, 2 T. butter, 1 T. grapeseed oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 Cup water, 1/2 pound mushrooms, 1/4 Cup Marsala Red Wine.

Pound the chicken parts into 1/4 inch thickness.  

I placed them in a gallon ziplock bag to pound them into submission!

Melt the butter and grapeseed oil in a saute pan over medium heat.  

BTW, grapeseed oil has a high smoking point!  

Add the chicken, and cook and turn for about 5 minutes.

My chicken pieces look kinda scary, not too uniform!

Sprinkle the chicken pieces with sea salt and fresh ground pepper.

Remove the chicken to a plate and set aside.

To the drippings remaining in the pan, add the mushrooms and saute them until lovely and tender, 

add some more oil to the mushrooms if they are getting dry.

Return the chicken to the pan, add the wine, water..  Bring the mixture to a boil for about 2 minutes.  Take the chicken out when it is cooked and continue to reduce the liquid to a nice saucey consistency.

Arrange the chicken on a plate. 

 Spoon the sauce over and sprinkle with chopped parsley.

Enjoy Friends!!