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KITCHEN CRAZY ENCHILADAS

March 3, 2017

Olive of for the skillet Chicken thighs (precooked) MSS Garlics Black olives Jalapenos pepper 1/3 cup water White vinegar Cheese (provolone or fontina) 4 Tortillas     Preheat oven to …

Source: KITCHEN CRAZY ENCHILADAS

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KITCHEN CRAZY ENCHILADAS

March 3, 2017

  

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Olive of for the skillet

Chicken thighs (precooked)

MSS

Garlics

Black olives

Jalapenos pepper

1/3 cup water

White vinegar

Cheese (provolone or fontina)

4 Tortillas

 

 

Preheat oven to 475 degrees F.

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Mince garlic and chop and shred all the remaining ingredients separately except for the tortillas.  Place two tablespoon of olive oil in a skillet and set the heat at medium high.  Add the chicken, seasoning and garlic in the skillet and cook stirring constantly for 6 minutes.  Add in the olives and pepper and bring contents of the pan back to medium high heat.  Stir in the water bring pan back to a simmer and remove from heat.  Stir in the vinegar and cover.

 

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Lay out the tortillas on a flat surface.  In an oven proof dish cover the bottom of the pan with approximately a half cup of the filling.  You should have enough cheese for the filling and covering of the tortillas.  Place a spoonful of the filling and cheese in each of the tortillas.  Roll the tortillas tightly and place the seam side down.  When all of the tortillas are done cover with the remaining cheese in place in the oven uncovered for 14 minutes.  Allow to 2-4 minutes resting time before serving.

 

This dish can be made in larger quantity but the intention of this recipe was a cozy dinner for two or one hungry person with leftovers.  In making this recipe I used leftover roasted chicken.  You can change up the chicken using beef, pork, seafood or for a vegetarian dish replace the proteins with your favorite veggies. And you have a preference of fresh or leftover. 

 

Quick and Easy Salsa Verde

February 18, 2017

 

 

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Preheat your oven 475 degrees F.

  • Three large tomatillos
  • 1-2 ounces Jalapeno pepper (fresh or pickled)
  • 1 medium size onion
  • 3-4 cloves of garlic
  • ½ cup of water
  • 2 tablespoons white wine vinegar

 

Peel, rinse and dice the tomatillos.  Place on a lined cooking sheet with salt, pepper and light olive oil.   Toss and place in the oven to roast for 14-15 or until lightly brown.  Remove from oven and set aside.

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While your tomatillos are in the oven chop and dice your veggies and set aside.

 

In a medium size skillet on medium-high heat place 2 tablespoons of EVOO in to the pan.  When the pan it hot, add onion, garlic, salt and pepper and stir constantly for 3 minutes.  Add the tomatillos, water, and the jalapeno pepper according to your taste for heat.  Cook until the tomatillos are softened and broken down.  If need to, smash  some of the tomatillos as the sauce is cooking to allow for some texture.

 

 

 

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Tips and Suggestions:  If you do not have wine vinegar feel free to use regular white vinegar.  I tried this twice and the first time I used the pickled pepper.  I also used the fresh peppers the next time I cooked this sauce.  Either style will do. You can serve this with enchiladas.  Tonight I served my sauce with spicy Italian chicken sausage and veggie fried brown rice.

Cod en papillote (BAKED FISH IN PARCHMENT)

February 2, 2017

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This is one of my versions of doing this time saving and easy fish dish.  Tonight I decided to load up a large sheet of parchment paper with four (4) pieces of cod.  Another good thing about this dish is, it is easy to do and little to no clean up. Depending on how many servings you need and the size of your fish pieces, the serving amount will be subject to how much fish you will need to prepare this dish.  This can also be done with a variation of veggies and seasonings.  As you will see my dish for the evening calls for a very few number of veggies because I am also serving this with a tossed salad.

 

Here what I used to prepare this meal.

 

  • Fish (cod)
  • Mushroom
  • Cherry tomatoes
  • Lemon juice
  • MSS
  • Parchment paper

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You are going to need a large sheet of paper to line up your fish with enough space for folding and tucking.  Place the fish in one layer flat on the paper.  Cover the fish with mushrooms, then top that with the tomatoes and seasoning.  Sprinkle with lemon juice and seal. Seal the packet by making a series of folds while turning the packet and at the end tuck the remaining paper under the packet. Place in a preheated oven (350 degrees) and cook for 20 minutes.

 

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As I mentioned earlier this is one of my versions. Tonight I did it on a large sheet of parchment and served it family style, because I was pressed for time.  This can be done as individual serving by cooking each piece of fish in its own little packet.  And it makes a great presentation.  Also you can use any fish or seafood as a substitute or combination.  Shrimps are great prepared this way and a mixture of seafood will also work.   I also use bell pepper, asparagus and slices of citrus fruit which I place on top of each packet before sealing.  If you are cooking individual packets the cooking time may vary.  Do not cut a slit into the packet before cooking because you want to keep the juices (broth) and favors stored inside.  You may also want to serve this with some crusty bread to dip into that wonderful broth.  Another good tip, you can use frozen fish and seafood to do this.  The sealed packet.  Allow a few additional minutes in the oven depending on how you like your fish and seafood.  When your meal is done the paper goes into the trash and the sheet used to cook is an easy swish before tossing in the dishwasher.  

 

 

 

PRESSURE COOKER (PC) BBQ CHICKEN

January 25, 2017

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PRESSURE COOKER (PC) BBQ CHICKEN

Most people use their PC for quick, I forgot or throw something frozen in it meals.  I like the infused taste of the dishes I cook using a PC and pressure cooking can retain up to 95 per cent of the vitamins and nutrients.  .  As for quickly, I have been known to throw some brown rice in the PC and it was done in fifteen minutes.  One thing you have to remember the pressure cooker may not be as fast as you would wish it to be.  The PC has to come to pressure and according to what you are cooking you may want to get a running start on your meal(s).  Before the dish start to cook the PC will have to build up pressure, this is not part of the cook time.   If you can find one with a removal pot and is electric, then life just became grand.  Clean up is a breeze and you do not have to consider remodeling the kitchen.

Here is my BBQ chicken.  Depending on the size of your cooker will depend on how much you will need for the recipe.  My PC is a four-quart size cooker and I used six legs and a small bottle of sauce. I need to try this with homemade sauce. Even though the PC infused the food I still have a tendency to pierce the meat. And because you are cooking in sauce there is no need to sear the meat.  You will also learn to use less salt due to the infusion of favor.

 

  • Chicken (I used legs)
  • MSS
    BBQ Sauce
  • Water
  • Apple juice

 

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Piercing the meat is optional but once this is done I use MSS for seasoning and allow the meat to marinate while I am making my sauce which is easy.  Mix all of your liquid ingredients together and pour one third of it on the bottom of the pot.  Place the seasoned chicken into the pot and pour the remaining liquid over the meat.  Make sure you fill the pot according to the directions of your PC.  Close the PC and set the time for fifteen minutes and then I can do other things.

 

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Just a reminder, before the dish starts to cook the PC will have to build up pressure, this is not part of the cooking time.  

MY COLD WEATHER BISCUITS

January 16, 2017

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This is my second batch.  My first batch was for the winter storm that did not materialized this weekend and the second batch I needed pictures for my post.  Well the second batch was made with the Ninja food processor and WOW!!!!!!!! What a great result this was.  The dough was prefect according to me and the work was less.   Everything mixed better using the Ninja compared to my wooden spoon and large bowl method earlier.  Not to mention, cleanup was a dream.

 

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  • 2 cups of flour (A/P)
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 6 tablespoon of very cold butter (unsalted)
  • 2/3 cup of ice cold water

 

Cut your butter into small pieces and return to the fridge until ready to use. Mix/sift all the dry ingredients together.  Cut the cold butter into the dry ingredients until the mixture looks like crumbs or becomes grainy. Add in the cold water using a wooden spoon mix well but do not over mix.

 

 

Turn the mixture on a floured surface and knead for 30-60 seconds.  Roll out the dough about ½ inch thick.  I shaped my dough into a rectangle and cut the dough into square like shapes.  (You can use any shape you wish.  Most people like their biscuits rounded.  The square/rectangle shapes are good for desserts and buffet sandwiches.)   Once this process is done place the biscuits in the fridge to cool down before baking.

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Preheat your oven to 450-degree.  Line your baking sheet with parchment paper and the oven is ready place your biscuits in oven on the middle rack and baked for 12-15 minutes.

 

Here are a few tips: I measure a cup of cold water from the fridge and placed ice cubes in the cup while I am preparing the other ingredients.  When I made my second batch I first cubed the butter and because of my handling of the butter I placed it in the freezer until I measured out the flour, baking powder and salt.  Another trick for flake and tasty biscuits:  before baking placed them in the fridge until you are ready to bake.  Make sure your oven is super-hot.  The cold butter and hot oven results in flaky biscuits. To make it vegan use shortening.

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SUNDAY FOOTBALL Crab Dip

October 24, 2016

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Fall time of the year brings out the comfort foods along with the lineup of sports, seasonal colors and hot apple cider.  Speaking of sports and foods here is a dish to cover both activities.  A one dish recipe from countertop to oven to serving.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • ¼ – ½ cup kefir
  • ¾ sour cream
  • 2 teaspoons OLD BAY® Seasoning
  • ½ teaspoon ground mustard
  • 1-pound lump crabmeat
  • ½ cup grated pepper jack cheese
  • ¼ cup grated parmesan cheese.
  • Tabasco sauce to taste
  • White pepper (optional)
  • Parsley for decoration (optional)

 

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Considering all of the crab meat I purchase recently I decided it is that time of year.  While I am not a big fan of sports the weather outside today called for this dip.  It is easy and fast to put together but the baking will have you watching the clock and the oven.  It is also a one dish recipe.   Serve as an appetizer or as my choice a game day treat with crackers or pita chips, you cannot go wrong and I promise you, you will make it again.

  1. Preheat oven to 350°F.
  2. Using a wooden spoon mix together in an oven proofed dish cream cheese, kefir, sour cream, Old Bay ground mustard, white pepper, tabasco sauce and cheeses until well blended.
  3. Gently fold in the crab meat
  4. Sprinkle the top with additional parmesan cheese and parsley if desired.
  5. Bake 40 minutes or until hot, bubbly and a light golden brown. Allow the dip to cool slightly before serving.  This is a cheesy dish and can burn the mouth is eaten too soon.  Also because of the liquids and soft cheeses used the cooling period will allow the dip to setup.
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For a smoother dip I used a microplane zester to grate the parmesan and pepper jack cheeses. BTW, you can also use Neufchatel cheese in place of regular cream cheese.

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