Chicken, Mexican, Spicy

Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday.  I’m going to share with you a simple enchilada recipe.  I am a huge fan of enchiladas.  I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas.  I am sure mine are far from authentic but I enjoy it.  This is a spicy chicken enchilada.  They are very easy to make and can be tweaked to however you like them.  You can make these ahead of time and refrigerate until you are ready to bake them.  I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions:  Preheat oven to 375°.  In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce.  Add some sauce to a large plate.  To assemble, dip tortilla in the sauce on both sides.  Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla.  Roll up and place seam side down into baking dish.  Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top.  Bake in the oven covered with foil 35-45 minutes.  Remove foil and cook another 5-7 minutes.  I like to have the enchiladas crisp up slightly around the edges.  Let set a few minutes prior to cutting.  Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking.  Maybe 15-20 minutes extra since they will be cold when baking.

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Kid Fun, Life, Sweets

Oreo Rice Krispie Treats

Happy Monday everyone!  I spent a few days last week taking care of my niece and nephew.  We had a great time.  We drew, we played games, we hung out and we cooked.

We made Oreo Rice Krispie treats, I made some enchiladas and tacos. We had a Mexican dinner on Friday night and we made bacon squares with bagels for breakfast.  It’s really fun to cook with the kids in the kitchen.

Below are some photos from that time and and the recipe for the Oreo Rice Krispies.  Enchilada recipe coming soon.  I will be back to regular posts soon.

Oreo Rice Krispie Treats

Ingredients:
3T- butter
5 -cups mini marshmallows
6 -cups rice cereal
8 -Oreo cookies

Directions: Add cookies to a large zip lock bag and smash with a spoon till crumbled. Melt butter either in a large microwavable bowl in microwave or in a large sauce pan.  Once butter is melted stir in the marshmallows until melted. If your doing in the microwave heat another 1-2 minutes, stirring half way through. Marshmallows should be completely melted! Add in cereal and Oreos. Press into a greased 13×9 pan. Let cool then cut into desired sizes.

Note: Add more or less Oreo cookies to your liking. Use an aluminum disposable pan for easy clean up.

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Bacon, Pork

Bacon Wrapped Dijon Pork Tenderloin

You have to make this awesome bacon wrapped Dijon pork tenderloin.  I like to experiment a lot with pork tenderloin.  They are so easy to make and you can do so many different things.  You can stuff it, wrap it, grill it, roast it and the list goes on and on.

I decided to wrap it with bacon for this recipe.  Bacon is one of the best foods around if you ask me.  I know it’s not healthy but it is delicious.  Everything in moderation right?  Give this dish a try.  It’s delicious.  I can’t wait to make again.  Also, if you’d rather omit the bacon, feel free just add the glaze on the pork and bake in the oven, no need to brown in the sauté pan. It still comes out with an amazing flavor.

Bacon Wrapped Dijon Pork Tenderloin

Ingredients:
1 pork tenderloin, 1-3lbs
8-10 bacon slices (good quality)

Glaze:
2 ½ T light brown sugar
2 T Dijon mustard
½ T soy sauce, low sodium
½ T olive oil
2 t onion powder
2 t garlic powder
2 t paprika
2 t chili powder
Sprinkle: salt and pepper

Directions: Preheat oven to 350°.  In a bowl whisk together all ingredients for the glaze.  Set aside.  Open tenderloin and pat dry with paper towel.  Lay out bacon on large surface close together.  Add the tenderloin on top of bacon over to one side.  Brush the glaze all over the pork.  Tightly roll the tenderloin making sure the bacon is staying in place.  Feel free to use toothpicks to keep the bacon on the pork.

Heat a large sauté pan on high heat.  Once the pan is hot, brown the pork tenderloin on all sides 4-5 minutes.  This will help cook the bacon slightly prior to putting in the oven.  Add the meat to a baking dish and cook in the oven 35-45 minutes depending on the size of the pork tenderloin.  Cook till internal temperature is 160°-165°.  Remove from the oven and tent with foil and let rest 7-10 minutes.

Carefully cut the pork and serve with your favorite sides.  Then enjoy!!

 

 

Salad

Lemon Arugula Salad

I made an arugula salad for the first time since culinary school.  I never really liked arugula as it has a peppery taste.  I decided that since my pallet has probably changed over the years I’d give it a try.  This salad really surprised me.  I really liked the spicy flavor of the arugula with the lemon.

This is very basic and easy to make.  It’s a different take on a healthy salad.  Great for lunch or served with dinner!  Give  it a try.

Lemon Arugula Salad
Servings: 2

Ingredients:
10 oz arugula, thoroughly washed
6 grape tomatoes, cut in half
2 T shallot, minced
2 T chopped candied pecans
2 T crumbled feta cheese
1/2 Lemon, juiced (more or less to taste)
2 T olive oil (Good quality) (more or less to taste)
Sprinkle: salt

Directions:  Add arugula, tomatoes and shallots to a medium bowl.  Drizzle with olive oil and lemon juice.  Sprinkle with salt and mix well.  Separate into 2 bowls and top with feta and pecans and serve.

Notes: You can add extra toppings to this salad or use balsamic and oil. I just liked the lemony flavor with the spice of the arugula.

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Low and Slow, Pork

Fall of the Bone Ribs (Oven Baked)

This is my favorite rib recipe.  I make it so often I’ve pretty much mastered it at this point.  I started making these ribs a few years back.  When I bought the slabs of baby back ribs I really had every intention of grilling them that quickly change when my grill stopped working.  I had to improvise.  I made the ribs in the oven low and slow for several hours. They came out so good that I’ve done it that way every single time.

This recipe isn’t your traditional rib flavors.  I don’t use any bbq sauce in this recipe.  The sauce I use is a different flavor than the traditional bbq sauce for ribs.

I like making these ribs in the oven because the meat literally falls off the bones.  They are easy to eat and not messy at all.  Don’t worry they are still ribs! 🙂  They are tender and delicious. Give them a try!!  Feel free to toss on the grill after you bake them to get a char.

Fall off the Bone Ribs (Oven Baked)

Ingredients:
1 slab baby back ribs

Dry Rub:
1 t salt
1 t pepper
1/2 T garlic powder
1/2 T onion powder
1/2 T paprika
1/2 T chili powder
1/2 T cumin

Sauce:
1/2 cup oil
1 T honey
2 T low sodium soy sauce
2 T Dijon mustard (Smooth, not grainy)
4 Garlic Cloves, grated or minced
3T Rib drippings

Directions: Preheat oven 300°.  Prepare the ribs by removing the silver skin on the back of the ribs.  Run your knife down one of the bones and grab the white skin and pull completely off.  Pat dry the ribs with a paper towel and add to a roasting dish.  (I always use disposable aluminum pans.)

In a bowl mix all the spices for the rub together.  Add spices liberally all over the top of the ribs. Cover tight with foil. Bake in oven for 2 hours and then check the ribs and baste with the pan drippings. Put back in the oven for another 1 hours.  Reserve 3 T of pan drippings for later.

In a bowl mix together all items for the sauce. Brush the sauce over the ribs and put back in oven uncovered for anywhere from 30 to 45 minutes. Remove from oven, add foil and let rest! Then serve with your choice of sides.  The meat will literally fall off these bones.  I hope you enjoy it.

Notes: You can put on grill to get the char last few minutes if you wish.  I prefer not to as it sometimes can dry out the meat.  Also, if you’d like to use just regular bbq sauce for this recipe just omit the sauce in this recipe and sauce the ribs with your choice of bbq sauce.

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Chicken, Comfort Dish

White Chicken Chili

The weather has turned colder the last few weeks and I’m loving it.  I love the fall weather.  This is a perfect time of year for chili.  I’m not a huge fan of chili.  I just never liked all the beans and it never really appealed to me.  Several years back my sister in law made chili and I actually really enjoyed it.  She used smaller beans and since then I’ve only used those beans.

Over the years I’ve grown to really enjoy it and I’ve started to change up the recipe and just try different flavors.  That’s where this Chicken Chili came from.  I love chicken and I really enjoy this chili.

This is perfect for a lazy Sunday of football or relaxing.  Give it a try!

White Chicken Chili

Ingridents:
4 T butter
3 T flour
1 T oil
4 cups chicken broth, no salt
2 15.5 oz cans white beans, drained and rinsed (any kind)
4 ½ cups cooked chicken, chopped (rotisserie or any kind, I used boneless skinless chicken thighs)
1 cup frozen white corn
1 cup half and half
1 cup shredded cheese (I used Colby Jack)
2 jalapeños, seeds removed and diced
1 large onion, diced
1 T garlic powder
1 T onion powder
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Directions:  Heat a medium pot on high heat. Add in olive oil.  Add in the jalapeños and onion and let cook down, about 3-4 minutes stirring occasionally.  Add in butter and flour and mix to create a roux.  Let cook 4 minutes.  Add in chicken broth and mix well.  Cook another 2-3 minutes.  Add in frozen corn, white beans and chicken and mix well.  Season with the spices.  Let simmer on medium low heat 20 minutes stirring once.  Once the time is up, slowly mix in shredded cheese and half and half.  Let simmer on low another 10 minutes, stirring once.  Seasoning with the salt and pepper to taste and serve.  Serve with a dollop of sour cream and a sprinkle of cheese. Enjoy!

Notes:  This is a very quick chili.  You can use any chicken you’d like.  I simply made chicken thighs in the crockpot and then added to the chili.  Feel free to change up the vegetables inside. Add some other bell peppers or even some celery.  This freezes well.  You can freeze with the cream and cheese in the chili or you can remove some of the chili to freeze prior to adding the cheese and cream.  Would even be good with a splash of hot sauce. I just needed it to not be spicy.

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Life, Uncategorized

M.I.A.

Happy Saturday!  I wanted to do a quick check in! I’m sorry I’ve been M.I.A.  I’ve been so busy and I haven’t had a chance to update my blog.  I’ve done very little cooking the last week.  My big brother closed on a new house this past Wednesday.  I went there Thursday afternoon and spent the last few days helping him get things situated.  It was so exciting to see his new home and get things set up.  I can’t wait to do some cooking in his kitchen!  🙂

Things will be a little bit back to normal this week.  Stay tuned for my blog to be back to normal! See below for some awesome deer right outside my brothers house, just feet away from his driveway!

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Some deer feet from my brothers driveway.  (I know they look fake, but they are real)