Quick Chicken Enchiladas
Quick Chicken Enchiladas
Makes approximately 12 enchiladas
4-5 chicken breasts–cooked & shredded (or 2 cups of chopped cooked chicken)
1 can of cream of chicken soup (undiluted)
8 oz sour cream (1 cup)
2 cups of Mexican cheese blend OR cheddar and Monterey Jack cheese
12 flour or corn tortillas
Fresh cilantro chopped
1 small onion, diced (2 tablespoons)
1 Tablespoon of diced jalapenos OR 1 (4 ounce can) chopped green chilies OR Red Pepper flakes
Several mushrooms
1 small green pepper, chopped
1 can of green or black olives, chopped
1 stalk green onion, chopped
1/4 teaspoon pepper
1/8 teaspoon salt
Paprika
Mix the chicken, soup, sour cream, cheese, cilantro, vegetables, salt and pepper. Spray an 13 x 9 pan and place about a 1/3 cup of mixture on a tortilla and roll it. Place them next to each other in pan seam-side down. Cover and bake at 350 degrees for approximately 20 minutes. Uncover. Sprinkle with cheese. Can also add salsa and/or enchilada sauce at this point over the top of the meal. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes prior to serving.
Sante Fe Chicken Casserole
Sante Fe Chicken Casserole
Makes 2 casseroles
Good to prepare beforehand and then cook.
1 onion chopped
6 cloves minced garlic
2 tablespoons olive oil
18 oz cooked, diced chicken (3 cups)
4 cans of black beans – rinsed
2 (24oz) thick, chunky, mild salsa
2 cups taco sauce
16 tortillas
2 cups low-fat sour cream
4 cup of shredded monterey jack and cheddar cheese
Cook onion and garlic in olive oil until tender. Stir in chicken, black beans and salsa. In 2 qt dish, pour taco sauce. Lay four tortillas over the sauce, overlapping as needed. Top with half of chicken mixture. Spoon half of sour cream in small dollops. Sprinkle with half the cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil and freeze. Thaw. Bake covered at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 more minutes until cheese is melted.
Stuffed Spud Soup
Stuffed Spud Soup
1-2 lb. bag of shredded hash browns, thawed
1/2 cup butter
1/2 cup green onions (I use onion powder, hate onions )
1 can cream of chicken soup
3-4 cups milk
2-3 cups shredded cheddar
1 brick of cream cheese
Salt & pepper to taste
Bacon and dollop of sour cream for garnish (optional)
In a large pot, saute onions in butter. Add soup, milk and hashbrowns. Add both cheeses, salt, and pepper. Simmer. Garnish with crumbled bacon & a dollop of sour cream.
Zucchini Tomato Frittata
Zucchini Tomato Frittata
Serves 8
1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise
Preheat oven to 425 degrees;. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
Layered Spring Omelet
Layered Spring Omelet
Serves 6
1 tablespoon olive oil
8 ripe tomatoes, seeded and cut into 1/2-inch dice
3/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
21 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
3 tablespoons unsalted butter
3/4 cup grated Vermont cheddar cheese
3/4 cup grated Gruyere cheese
2/3 cup loosely packed fresh basil leaves, torn in half
8 ounces spinach, leaves picked and torn in half
1 tablespoon chopped fresh thyme leaves
1 small leek, julienned, for garnish
2 tablespoons snipped fresh chives, for garnish
In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork. Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes. Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn’t slide. Set aside in a warm place.
Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place. Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top. Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers. Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.
Thyme-cheese scones
Thyme-cheese scones
Total time: 25 minutes
Servings: 14 biscuits
2 cups flour
1 cup freshly grated Parmigiano-Reggiano or aged cheddar
1 tablespoon chopped fresh thyme (or chives, or dill)
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne
5 tablespoons cold unsalted butter
About 1 cup heavy cream
1. Heat the oven to 425 degrees. Combine the flour, cheese, thyme, baking powder, sugar, salt and cayenne in a mixing bowl and toss with a fork to mix well. Cut the butter into thin slices and rub the butter into the dry ingredients with just the tips of your fingers until the mixture resembles coarse crumbs. Drizzle the cream over while tossing with the fork and mix just until a soft dough forms (you may not need all the cream). Turn out onto a lightly floured board and knead lightly with the heel of your hand until the dough just clings together with no dry spots.
2. Pat the dough out until it's one-half inch thick. Using a biscuit cutter or two (one-fourth-inch-wide) glasses, cut into rounds (or cut into triangles with a sharp knife). Arrange on an ungreased baking sheet at least 1 inch apart.
3. Bake in the center of the oven for 10 to 12 minutes, until golden brown. Serve hot.
Macaroni and Cheese Casserole
Macaroni and Cheese Casserole
Yields 4-6 servings
1 pound corkscrew-shaped pasta
Salt
1/2 pound center-cut bacon, chopped into 1-inch pieces
2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups milk
2 cups sharp, yellow cheddar cheese, shredded and divided
2 cups jalapeño jack cheese, shredded and divided
1 rounded tablespoon spicy mustard
1 red bell pepper, chopped
2 medium zucchini, sliced into half moons
1 box frozen peas
Pepper
Bring a large pot of water to boil for the pasta. Once boiling, add some salt and undercook the pasta, about 7 minutes until just under al dente. Preheat broiler and set rack 12 inches from heat.
While the pasta cooks, heat a large, deep, nonstick skillet over medium-high heat.
Add the chopped bacon and cook till golden and crispy. Remove with a slotted spoon to a paper towel-lined plate and reserve. Add another tablespoon olive oil to the skillet, 1 turn of the pan,. Add onions and cook till soft, 4-5 minutes. Add flour and cook another minute or two before adding the chicken broth — it should look real pasty and thick. Whisk in milk and bring to a bubble, season with salt and pepper, and stir in the mustard. Lower heat and add 1 1/2 cups of each cheese. Stir to melt, 1 minute. Adjust seasoning with mustard, salt and pepper, to your taste.
Drain pasta well. Combine pasta and veggies with the cheese sauce, stir in chopped parsley, then pour into large casserole and top with remaining cheese. Transfer to broiler to melt and brown cheese, about 2 minutes, and serve.
Lite Macaroni and Cheese
Lite Macaroni and Cheese
Serves 8
6 small (3-inch) vine-ripened tomatoes, cut into twenty-four 1/4-inch-thick slices
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
Coarse salt and freshly ground pepper
5 slices white sandwich bread, with crust
2 tablespoons unsalted butter
1 pound elbow macaroni
2 cups homemade or low-sodium store-bought chicken stock
5 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 cups low-fat (1 percent) milk
8 ounces extra-sharp cheddar cheese, grated (about 2 1/4 cups)
1 ounce Parmesan cheese, freshly grated (about 1/2 cup)
1. Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 41/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
Creole-Style Chili
Creole-Style Chili
Yields 4 servings
1 box corn muffin mix
1 cup frozen corn, defrosted
2 tablespoons chili powder, divided
2 cups aged cheddar cheese, grated and divided
3 tablespoons honey
2 tablespoons extra-virgin olive oil
3/4 pound andouille sausage, peeled
1 1/2 pounds of beef, veal, pork meatloaf mix
1 bay leaf
3 celery stalks, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 green bell pepper, chopped
5 thyme sprigs
Salt and freshly ground black pepper
1 bottle beer, lager style
1 cup chicken stock
1/3-1/2 cup hot sauce
1 28-ounce can diced, fire-roasted tomatoes
1 15-ounce can red beans (optional)
4 scallions, sliced
Preheat oven according to instructions on the corn muffin mix box. Butter an 8×8 baking dish and make corn bread according to package directions. Add the defrosted corn, 1 tablespoon chili powder, 1 cup of cheddar cheese and the honey, and bake according to the package.
To prepare the andouille, slice it lengthwise. Then, lay each half flat on the counter and slice it lengthwise again and chop it into 1/2-inch pieces. While the corn bread is baking, preheat a large dutch oven over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chopped andouille and cook stirring every now and then for 2-3 minutes.
Add the ground meat mixture to the pot, using the back of a wooden spoon to break up the meat as it browns. Cook for about 5 minutes and then add the remaining tablespoon of chili powder, bay leaf, celery, onion, garlic, green bell pepper, thyme, salt and pepper, stirring frequently for about 5 minutes. Add the beer, scraping up brown bits from the bottom of the pan, then the chicken stock and hot sauce, and cook for another minute. Add the tomatoes and beans and bring up to a bubble. Simmer for 15 minutes. Remove bay leaf before serving.
To serve, cut the corn bread into squares. Ladle a serving of chili into a bowl and place the corn bread squares on top. Sprinkle generously with remaining cheddar cheese and scallions.
Burgers With Red Onion Jam
Burgers With Red Onion Jam
Recipe courtesy of Michael Lomonaco
Serves 4
1 pound ground sirloin
1 pound ground chuck
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
Sliced cheddar cheese, for serving (optional)
4 brioche burger buns, split
Sliced tomatoes, for serving (optional)
Red Onion Jam, for serving (recipe follows)
1. In a large bowl, mix together sirloin and chuck. Gently form into 4 equal patties. Season patties with salt and pepper.
2. Preheat a grill pan or large skillet over medium-high heat. Oil a grill pan or skillet. Heat for 1 minute; add patties. Cook, turning once, about 4 minutes per side for medium-rare. Cook 1 or 2 minutes longer per side for a more well-done burger. Top burgers with cheese if desired, and cook until melted.
3. Place each burger on a bun, and serve with tomatoes and red onion jam, if desired.
Red Onion Jam
Makes enough for 4 burgers
2 tablespoons olive oil
2 red onions, thinly sliced
1/2 cup sugar
1/4 cup red-wine vinegar
1/2 cup dry red wine, preferably Syrah or Zinfandel
1. Place oil in a medium saucepan over medium-low heat. Add onions, and cook until they begin to soften and become translucent, 8 to 10 minutes. Add sugar and continue cooking for 1 minute. Carefully add vinegar and wine. Increase the heat and bring to a boil, and immediately reduce to a simmer. Cook until liquid has evaporated and onions are caramelized, about 3 minutes. Keep warm until ready to serve.
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