Chicken Enchiladas Verde
1 whole chicken (4-5 lbs) - cooked- all meat removed from bones and chopped
1 small red or sweet onion- minced
2 cloves garlic minced
1/2 cup chicken stock (or broth)
1/2 tsp sea salt (or more to taste)
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp celery salt
1 tsp ground cumin
1 15oz can Black beans- drained
2 19oz cans Green Enchilada Sauce
2 8oz blocks (1 lb) Rogue Creamery Jalapeno Cheddar cheese - grated
Note: can use Rogue Creamery Chipotle Cheddar cheese, or Tillamook Pepper Jack
8-10 8" flour tortillas
In a large saute pan combine chopped cooked chicken, minced onion, garlic, and chicken stock. Cook over medium heat, add drained black beans and all of the spices. Cook over medium heat until chicken stock is reduced by half.
Taste and adjust seasoning if necessary.
On each flour tortilla place about two tablespoons of the grated cheese, put about 1/2 cup of the chicken mixture on top of the cheese. Roll up and place seam side down into a greased baking dish. Continue with remaining chicken mixture until baking dish is full (8-10 enchiladas). Pour Enchilada sauce over the rolled enchiladas, top with remaining grated cheese. Bake at 375 degrees F for 30-40 minutes or until cheese begins to brown on the edges. Enjoy!
This historical company has been milling flour since 1790. Started in Boston, MA, they are now based in Norwich, VT. With over 200 years of baking experience behind them, King Arthur's time tested recipes never disappoint.
Quite accustomed to changing with the times, King Arthur's expertise has been consistent right up until the present day. Their modern recipes inspire low fat, whole grain baking as well. Extremely explanatory in all aspects, King Arthur's books guide you through fool-proof recipes step by step.
The 200th Anniversary Cookbook
King Arthur Flour Whole Grain Baking
Christmas Brunch Scones
3 cups AP flour
1/4 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1/3 cup sugar
1 tblsp orange zest
1/2 tsp freshly grated nutmeg
1/2 tsp real vanilla extract
1/2 lb butter (cold, salted)
1 cup heavy cream
1 cup (or more) orange marmalade
1/4 cup granulated sugar (for topping)
Preheat oven to 400 degrees F.
Prepare 2 large sheet pans with parchment paper.
Makes approx 16 scones.
In the bowl of a large food processor combine first eight ingredients. Chop butter into pieces, add to mixture.
Pulse until mixture is crumbly and butter is incorporated. Turn out into a large bowl. Gently fold in heavy cream. Scone dough should be thick and lumpy. Scoop dough out in 1/4 cupfuls onto prepared pan.
The scones should resemble little mounds. Leave lots of room between scones, about 8 per pan.
With your fingers, make a small indentation in each of the scone mounds, large enough to hold approximately two tablespoons of the orange marmalade. Spoon marmalade onto scone. Sprinkle with granulated sugar.
Bake for 15-20 minutes, or until bottom edges are golden brown. Cool 5 minutes, remove from pan. Best eaten still warm!
Chocolate Hazelnut Cheesecake
Graham cracker hazelnut crust
1 pkg (inner wrapped) graham crackers- crushed
3 tlbsp ground hazelnuts
3 tblsp granulated sugar
1/4 cup melted butter
Crush graham crackers and hazelnuts (chopped roughly) by pulsing in a food processor, fitted with standard blade.
Pour into 10 inch springform, mix in sugar, add melted butter, combine well. Press firmly into bottom and slightly up the sides of the pan. Bake in a 350 degree F oven for 10 minutes, set aside.
OR Chocolate wafer cookie crust
Crush one package of Nabisco chocolate wafers in food processor, pour into 10 inch springform pan, add 1/4 cup melted butter, press firmly into bottom and slightly up the sides of the pan. Bake in a 350 degree F oven for 10 minutes, set aside.
3 8 oz pkg's cream cheese (brick style)
1 cup sour cream
4 oz bittersweet chocolate
4 oz semisweet chocolate
2 tblsp heavy cream
1 cup sugar
1/4 cup hazelnut liqueur
Preheat oven to 350 degrees F.
Bring cream cheese, sour cream, eggs, and heavy cream to room temperature (leave out for 1 hour).
Melt chocolate over warm water and let cool slightly. With a stand mixer or heavy duty hand mixer, blend together cream cheese, sour cream, eggs, heavy cream and sugar. Slowly add melted chocolate, mix well, but slowly, being careful not to incorporate too much air into the mixture. Add liqueur. Pour into baked crust.
Place filled pan into a large sheet of aluminum foil. Wrap foil around pan, make sure there are no holes in foil.
Place foil wrapped pan into a large high-sided baking dish, pour hot water into dish to measure one third up the side of the cheesecake pan. Bake cheesecake in this water bath for 60-75 minutes until firmly set in the middle.
Remove from oven and water bath, let cool in pan for 1 hour.
Run a thin knife around the inside edge of the springform before releasing the catch to remove pan ring.
This recipe is a great way to replace the classic yam and marshmallow dish, with little bit of sophistication.It's easy and makes quite an impression at the dinner table. For an equally delicious variation use roasted butternut squash or canned pumpkin for a delectable squash souffle.
Yam & Rum Souffle2 cups cooked yams- mashed
1/2 cup hot milk
1/4 cup dark rum
1/4 cup melted butter
1 tsp salt
1/4 tsp mace
1/2 tsp freshly ground pepper
1 tblsp orange zest
4 eggs- separated
Preheat oven to 375 degrees F. Butter very well a 1 & 1/2 quart baking high-sided baking dish.
Combine mashed yams with hot milk rum, butter, salt, pepper and mace. Stir until thoroughly blended.
Add orange zest. Beat egg yolks in or with a mixer until they are light and lemon colored, add to potatoes.
Whip egg whites in or with a mixer until stiff peaks form. (Note: if you use the same mixer for the egg whites as for the yolks, wash & dry thoroughly before using for egg whites)
Carefully fold beaten egg whites into potato mixture, transfer delicately to baking dish, so as not to deflate egg whites.
Bake for 25 -30 minutes. Serve immediately!
Christmas Morning Muffins
Preheat oven to 400 degrees F.
Prepare one Giant muffin pan (12), lightly greased or with paper liners.
OR Prepare two standard sized muffin pans the same way.
In a large bowl combine the following,
1 & 1/4 cups AP white flour
1 & 1/4 cups whole wheat flour
1 & 1/4 cups granulated sugar
1 tblsp ground cinnamon
2 tsp salt
2 tsp baking soda
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup flaked coconut
In another bowl combine,
2 cups shredded carrot
1 cup finely chopped apple
1/2 cup pineapple bits
1/2 cup melted butter
3/4 cup applesauce
All at once, pour wet mixture into flour mixture and fold gently until just combined. Do not over mix.
Portion into prepared muffin pans (lightly greased or with paper liner).
Bake giant muffins for 25-35 minutes checking carefully at 25 minutes.
Bake standard size muffins for 20-25 minutes checking carefully at 20 minutes.
Remove from muffin pan after 5 minutes and let cool to room temperature.
Tightly wrap any leftover muffins in plastic wrap, and they will keep for days.
Add a layer of foil to the plastic wrapped muffins and keep for a month in the freezer.
Decadent Chocolate Custard
16 oz Semi Sweet Chocolate- chips or broken bars
1 cup heavy whipping cream
2 tsp real vanilla extract
1/3 cup cake flour
1/4 cup granulated sugar
Preheat oven to 325 degrees F.
Melt chocolate over warm water. Let chocolate cool while preparing remaining ingredients.
In a separate bowl, beat together until well incorporated, eggs,vanilla and sugar.
Add cake flour slowly and mix in well. Fold 1/4 of this mixture into melted chocolate. Add melted chocolate to remaining egg mixture and carefully fold. Do not over mix.
Portion custard into six 1/2 cup ramekins that have been lightly coated with nonstick spray. Place filled cups into a large baking pan (glass, preferably). Pour warm water into the pan until the water comes halfway up the sides of the cups.
Place carefully in oven and bake for approximately 30 minutes, checking at 25 minutes. Custards should be firm, yet just a little jiggly in the middle, not soupy.
Remove from water bath, and cool to room temperature. Garnish with whipped cream or creme fraiche before serving.
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- Lisa Marie
- Cincinnati, OH, United States
- A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.