The French oven baked pork chops with rice is a great and nutritious French recipe. It takes only a few minutes of actual work to get it done. Most of its ingredients can be bought ready made from the supermarket. This will save you plenty of time. And you will be able to prepare French recipes whenever you are.
Ingredients:
1 slice of pork leg
1 tiny bag pork seasoning
1 tablespoon mustard
rosemary
thyme
paprika
olive oil
chopped sage (or dried)
salt
pepper
rice pilaf
tender corn
Directions:
Take the slice of pork leg. Don't forget the pork's rinds. Cut it horizontally or buy it ready made. You can find it in any supermarket. It's better to buy it from a supermarket if you are in a hurry. Cooking doesn't have to involve too much hard labor. The entire process has to be pleasurable.Oil the slice of pork leg with olive oil. Add on top of it pork seasoning, chopped sage (or dried), thyme and a tablespoon of mustard. Leave it for 1 to 2 hours in a safe place. Don't touch it during this time.After the time is up, take it and add oil all around it. The oil should be very hot. Then let it cook in a oven for 60 to 80 minutes. Remember to cover it with an aluminium sheet. After the cooking time is up, stop the oven. Leave it like that to rest for 30 to 40 minutes inside the oven. Then take away the aluminium sheet. And let it stay there. Open the oven from time to time. Spray its sauce on top of the pork legs. And you are done! You can serve it in many ways. Everyone may have their own preferences. You can serve the French oven backed pork with rice pilaf, potatoes pilaf or tender corn. They will go great together! French recipe.
Italian Chicken Lasagna Recipe
The Italian chicken Lasagna recipe is a wonderful recipe. This is because it looks amazing and your hard work will be rewarded. Every Italian is proud of this recipe.
Ingredients:
1 packet lasagna sheets
350 g chicken meat, chopped
100 g mushrooms, sliced
1 small onion chopped
2 cloves garlic
100 ml red wine
150 ml chicken broth (or water and concentrated poultry)
250 ml tomato juice
1 tablespoon sugar
3 tablespoons olive oil
For the lasagna Bechamel sauce: 500 ml milk, 70g butter, 50 g flour, 70 g Parmesan cheese, 1 egg, salt, white pepper
Directions:
Heat the oil in a pan. Add the chopped oil and garlic. Cook them with the oil for a few minutes.
Add on top of them the mushrooms and the chicken meat. Use a wood spoon to mix all of them together for 3 to 4 minutes. Some of the ingredients will stick together. Make sure you break them apart. Add the chopped chicken meat.
Add the red wine and the chicken soup. Boil both together for 5 minutes. On top of the red wine and chicken soup, add the tomato juice. Let it boil until the meat is cooked.
Now you need to prepare the white lasagna sauce. Add butter in a pan. Let it melt. Put on top of the melted butter the white wheat. Add milk. Make sure you crush the balls that will inevitably form. This will keep the sauce homogeneous. Boil until the sauce thickens.
Allow it to cool. Then add the beaten egg. Include half of the Parmesan cheese. Remember to add salt and white paper.
Lasagna sheets are prepared according to the manufacturer's instructions. Grease a baking pan. Put a layer of Lasagna sheets. Add half of the chicken mixture. Then place another layer of paper and meat. Over the last layer, pour sauce Bechamel and sprinkle with the remaining Parmesan cheese.
Put the entire recipe in the oven for 40 -50 minutes. After 30 minutes, take the Lasagna and put it on its back so it bakes evenly.
That's about it. Now you know how to prepare the Italian chicken Lasagna recipe. Give it a try!
Ingredients:
1 packet lasagna sheets
350 g chicken meat, chopped
100 g mushrooms, sliced
1 small onion chopped
2 cloves garlic
100 ml red wine
150 ml chicken broth (or water and concentrated poultry)
250 ml tomato juice
1 tablespoon sugar
3 tablespoons olive oil
For the lasagna Bechamel sauce: 500 ml milk, 70g butter, 50 g flour, 70 g Parmesan cheese, 1 egg, salt, white pepper
Directions:
Heat the oil in a pan. Add the chopped oil and garlic. Cook them with the oil for a few minutes.
Add on top of them the mushrooms and the chicken meat. Use a wood spoon to mix all of them together for 3 to 4 minutes. Some of the ingredients will stick together. Make sure you break them apart. Add the chopped chicken meat.
Add the red wine and the chicken soup. Boil both together for 5 minutes. On top of the red wine and chicken soup, add the tomato juice. Let it boil until the meat is cooked.
Now you need to prepare the white lasagna sauce. Add butter in a pan. Let it melt. Put on top of the melted butter the white wheat. Add milk. Make sure you crush the balls that will inevitably form. This will keep the sauce homogeneous. Boil until the sauce thickens.
Allow it to cool. Then add the beaten egg. Include half of the Parmesan cheese. Remember to add salt and white paper.
Lasagna sheets are prepared according to the manufacturer's instructions. Grease a baking pan. Put a layer of Lasagna sheets. Add half of the chicken mixture. Then place another layer of paper and meat. Over the last layer, pour sauce Bechamel and sprinkle with the remaining Parmesan cheese.
Put the entire recipe in the oven for 40 -50 minutes. After 30 minutes, take the Lasagna and put it on its back so it bakes evenly.
That's about it. Now you know how to prepare the Italian chicken Lasagna recipe. Give it a try!
best Roll Cake Recipe
Ingredients:
* 1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY’S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* 1 package (8 ounces) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional)
Directions
Go ahead & preheat your oven to 375 F or 100 C. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel withpowdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake in preheated oven for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Directions :Filling
Beat your cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle withpowdered sugar before serving.
crustless-apple-pie
Ingredients
4 large apples
2 tablespoons rendered bacon fat (or butter)
3 tablespoons sugar
1/2 – 1 teaspoon cinnamon
Topping
whipped cream
– or –
vanilla ice cream
Directions
If you’re making this for kids, you’ll probably want to peel the apples. I prefer the texture from the peel, and the color looks much better. Either way, cut them into eighths and cut out the stem and seeds.
Now you can ask the question you’ve been thinking since you read the ingredients: Bacon fat? Yes, bacon fat. Butter works, but it scorches easily. If you use butter, add about a half-teaspoon of salt with the sugar. Melt the fat over medium heat in a non-stick pan.
Once the fat is melted, carefully lay in enough apples to cover the bottom of the pan, then pour in the rest. (You want to do the a layer first so the fat doesn’t splatter when you dump it all in.) Then stir or toss the apples to coat them all evenly.
Add about a half teaspoon of cinnamon — just enough for a light dusting over all the apples — plus a tablespoon of sugar, and give it another stir.
Put a lid on, turn the heat down very low, and leave it covered for about 15 minutes. Stir once halfway through.
Check to see that they’re fork tender. (Make sure you let all the steam from the bottom of the lid run back into the pan. You’ll need that liquid later.) If they’re still crunchy in the middle, simmer for another five minutes at a time until they’re soft all the way through. Then taste. Add more cinnamon if it needs it.
Now add another tablespoon of sugar and stir. With the liquid that has come out of the apples, plus the sugar you just added, you’ve got the makings of a nice syrup. Leave the lid off, turn the heat up to medium, and stir constantly as the liquid thickens up. Don’t leave it alone, it can burn very easily.
Arrange a single layer of apples in a plate. Add a scoop of whipped cream or vanilla ice cream. Spoon a little bit of the syrup over the top.
pumpkin-pie
Ingredients
1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
1/2 teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Thai Basil Chicken Recipe
Ingredients :
1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce
Method :
Put chicken breasts in freezer until firm but not frozen solid. Cut
chicken into tiny slivers. Heat up wok, add oil, and stir-fry garlic and
green onions until tender but not brown, about 1-2 minutes. Add chili
peppers and cook, stirring, about 1 minute more. Add chicken and stir-fry
until cooked through. Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.
Yellow Coconut Chicken Curry Kaeng Kari
Ingredients:
oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 TS (table spoon) red currypaste
3-4 TS yellow curry powder
500 ml coconut milk
approx. 100 ml water
1-2 TS palmsugar
salt or fish sauce to season
1 big red chili pepper to garnish
Prepararation:
Peel the potatoes, cut them to quarters and cook them, until done in salted water.
Heat oil in a pot and roast the chicken drumsticks gently,
add the red currypaste and stir well, add the yellow currypowder and roast
until it smells aromatically, then deglaze with water.
Add the coconutmilk and the onions and let it simmer for about 30 min, by stiring frequently.
Now add the pre cooked potatoes and season with palm sugar, salt or fishsauce.
Garnish with small chili stripes and serve the yellow chicken curry with Thai jasmin rice.
Red Thai Curry - Kaeng Phed
Ingredients :
1 package red curry paste
or about 50 g homemade red currypaste
250 ml coconutmilk
250 g meat (pork, beef, chicken…) in stripes or cubes
3-4 Makeur (Thai aubergine), quartered
1-2 Kaffir lime leaves
6-8 small Thai aubergines (Makeur puang)
Salt or fishsauce
Sugar or palm sugar
1-2 stems Horapa Thai Basil
1 red chili
2-3 TS thick coconut cream to garnish
Preparation:
Heat the coconutmilk in a pot, if it´s simmering
add the red currypaste and stir well.
Add the Kaffir lime leaves and the meat
and let it cook slowly until it´s done,
then add the Makeur and let it cook another 5 minutes.
Season the red curry with salt and sugar or fishsauce and palmsugar.
Garnish with whole or roughly chopped Horapa Thai basil leaves,
stripes of a red chili and a few tabespoons of thick coconut cream.
Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).
Penang Gai (Chicken Penang Curry)
Ingredients:
2 tablespoons oil
2 tablespoons Penang curry paste
1 pound chicken breast (cut into bite sized pieces)
1 14 ounce can coconut milk
3 tablespoons fish sauce
2 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
2 red chilies (thinly sliced)
1 handful Thai basil
Directions:
1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the chicken and saute until cooked.
4. Add the coconut milk, fish sauce and sugar and cook for a few minutes.
5. Add the lime leaves, chilies and basil and remove from the heat.
Moo Satay (Pork Satay) with Peanut Sauce
Ingredients:
2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1 stalk lemongrass (peeled & chopped)
1 tablespoon galangal (or ginger, grated)
1 teaspoon kaffir lime peel (or regular lime peel, grated)
1 teaspoon turmeric (ground)
1 teaspoon salt
2 tablespoons oil
2 tablespoons palm sugar (grated)
1 pound pork (cut into thin strips)
1/4 cup peanut sauce
* wooden skewers (soaked in cold water for 30 minutes)
Directions:
1. Mix the coriander seeds, cumin seeds, lemongrass, galangal, lime peel, turmeric and salt in a mortar and pestle of a food processor.
2. Mix in the oil and palm sugar.
3. Cover the pork in the mixture and marinate for 3-5 hours.
4. Skewer the pork and grill it for about 5 minutes on each side.
Peanut Sauce
Ingredients:
1 tablespoon peanut oil
1 tablespoon penang curry paste or red curry paste
1/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon palm sugar (grated, or sugar)
1 teaspoon salt
2 tablespoons lime juice
1 tablespoon peanut butter
1/4 cup peanuts (roasted, and crushed)
Directions:
1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the coconut milk, chicken stock, sugar, salt, lime juice and peanut butter and simmer of a few minutes while stirring.
4. Add the peanuts, stir and remove from the heat.
Falafel recipe
It’s very easy to make falafel. You should try that.
Falafel - as oppose to hummus (recipe) – is very easy to make, and with a little effort is needed so it would come out great. In case you don’t know what it is – falafel is the second most popular chick pea (garbanzo been) dish. A small, crunchy, chick pea burger which tastes delicious.
Of course, you can always use instant powders like the ones usually shown below:
This recipe that I’m going to share with you, is for Arabic falafel, which is very different from the Turkish falafel that you can find in some European cities (I ate some in Berlin). I think it’s much better.
The Turkish falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, we eat the falafel inside a pita bread, with vegetable salad, pickles, French fries and Tahini. You should try that.
The Ingredients:
(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying
Preparation:
1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!
Kosheri
Ingredients:
1 1/3 cup(s) uncooked brown or white rice.
2/3 lbs.lentils
1 1/3 Tablespoon(s) vegetable oil, divided.
2/3 Tablespoon crushed garlic.
1 1/3 can(s) of tomato sauce.(16-ounce)
1/3 cup(s) water.
1/6 cup(s) vinegar.
2/3 medium onion.
Preperation:
Cook rice according to directions. Rinse lentils and put them in a pot, covering
them with water and bring to a boil. Then simmer on a low heat until almost all
water is absorbed and lentils are well cooked. Add extra water if longer time
is needed.
To make the sauce, first saut? the garlic in 1/2 of the oil until golden.
Add all of the tomato sauce and simmer 10-15 minutes.
Add water and vinegar and bring to a boil.
Remove from heat immediately and add salt to taste.
Finally, slice onion in thin, small pieces and saut? in the remaining half of the oil
until brown and crispy.
Shakshouka
Ingredients:
1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs
Preperation:
1) Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.
2) Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.
3) Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about five minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.
4) Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk.
(Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve.)
Serves : 2 to 4
Moroccan Lemon & Cumin Chicken
Ingredients:
- 2 chicken breasts, cut into cubes
- 1 medium onion
- 5 spring onions
- chopped garlic
- mushrooms, chopped
- broccoli, chopped
- green olives
- a handfull of sultanas (or raisens)
- lemon juice
- olive oil
- 1/2 teaspoon saffron
- 2 teaspoons cumin
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- salt and pepper
- 300ml chicken stock
Cooking Method:
- In a large saucepan heat the olive oil, fry the onion, spring onions and garlic. Add the chicken and cook for a few minutes.
- Add the saffron, cumin, ginger, cinnamon, salt and pepper and keep stirring.
- Add the lemon juice.
- Then add the broccoli and mushrooms and the chicken stock and sultanas.
- Cover and cook on a low heat for 10 minutes. Add water if it looks dry. Add the green olives 3 minutes before removing the pan from the heat. You should end up with nice tender chicken in a lemon/cumin juice.
- Serve with rice or couscous.
homemade beef
Ingredients:
- 400g lean beef mince
- 1 onion chopped finely
- a handful of fresh parsely (from my garden :o)
- salt and pepper
- basil (you can use mixed herbs)
- garlic powder
- tomato puree
- mushrooms
Cooking Method:
1- Mix all the above ingredients in a large bowl.
2- Then shape the burgers using your hands (you can make them any size you like, I chose to make smaller ones to fit into the mini bread buns I had).
3- Fry for 10-15 minutes in a mixture of olive oil and sunflower oil, until cooked on the inside as well as the outside (keep the heat low so you don't burn them).
4- I then fried some mushrooms too.
5- Serve the burgers in buns with sauces and salad of your choice
6- For a healthier meal, I chose to serve them with spaghetti rather than chips :o)
7- HAPPY VALENTINE'S DAY!!
Creamy Poblano Rice Recipe
Ingredients:
* 2 Poblano peppers
* 3 TBSP vegetable oil
* ½ onion, finely chopped
* 2 cups rice
* 2 cups warm water
* 1½ cup whole milk
* ½ cup sour cream
* salt and pepper
Method:
1. Poblano peppers have a thick, waxy skin so it is a good idea to clean them first by roasting them. This video shows how to do this.
2. After cleaning the skin, devein, rinse and pad dry the Poblanos and slice them lengthwise.
3. In a large saucepan preheat oil over medium heat.
4. Sauté onion until translucent.
5. Add rice and let it fry until it stars turning golden.
6. Add water, salt and pepper to taste and stir. Bring to a boil, reduce heat to low and cover.
7. Add milk, sour cream and pepper slices when the water has almost evaporated completely.
8. Stir gently every five minutes. Cook for 20 to 25 minutes or until rice has absorbed the liquids.
Mexican Style Grilled Chicken Tacos
Ingredients:
3 to 4 boneless skinless chicken breasts ( about 1 1/2 to 2lbs. )
1 poblano chili
1 red pepper
1/2 head lettuce ( shredded )
2 tomatoes ( small dice )
1tbsp. salt
1teas. pepper
1 teas. chili powder
1/2 teas cumin
1 teas. onion powder
1/2 teas. garlic powder
2tbsp. olive oil
2 to 4oz. queso fresco, crumbled ( an authentic Mexican cheese )
12 to 16 corn tortillas ( 6in.)
2 to 3 cups vegetable oil
hot sauce
Method: Chicken mixture
Always thoroughly wash and dry your chicken before using. In a large ziplock bag add chicken, olive oil, salt, pepper, chili powder, onion powder, cumin and garlic powder. Close bag and mix well by “squishing” it around in the bag. I like this method because it’s less messy and there is virtually no clean up. Marinate for at least 30 minutes. You can marinate overnight but you want the chicken to be at room temperature before grilling. If you are using the 30 minute method just leave your bag of chicken out at room temperature. Don’t worry, you will be cooking it before anything bad can happen to it.
While your chicken is marinating roast the poblano chili and red pepper. This can be done in different ways.
Placing them on a high heat grill turning them until the skin turns black is recommended. This takes a few minutes and will give you the best flavor. The hotter the grill the better since what you are trying to do is blister the skin to make it easy to peel off. Place the roasted peppers into a bowl and cover with plastic wrap, let stand for about 15 minutes. This will “sweat” the peppers making it easier to peel off the charred skin . Peel and remove the seeds then dice into about 1/4 inch pieces and reserve.
You can use a gas burner as well following the same steps or place them on a cookie sheet and roast in a 450 to 500 degree oven for about 20 minutes ( until the skins have blackened ).
Grill chicken on medium heat for 20 to 25 minutes ( 10 to 12 minutes a side ) until juices run clear ( 165 degrees internal temp. ). Remove to a plate and let cool. Dice into 1/4 to 1/2 inch cubes or tear into pieces about the same size.
Add chicken and peppers to a bowl and mix well. Your filling is now ready for assembly.
Method: (tortillas)
Heat oil in an 8in. cast iron skillet for more even cooking. You can use any 8in. skillet, I just like the performance of cast iron for frying. Or use a deep fryer. Never fill pan more than 1/2 full of oil, it may bubble over during cooking.Heat to 350 degrees. It is very important to reach 350 degrees or the tortillas will not cook right. With a pair of tongs place 1 tortilla into the oil and fry for about 3-5 seconds, just long enough to make the tortillas pliable and easy to work with. Repeat process until all tortillas are cooked, stack them on a plate, flip the entire stack over and get ready for assembly.
Note: Always be careful when using hot oil it can be very dangerous if not handled properly.
Assembly: (tacos)
Take about 2 to 3oz. of chicken mixture and place on upper half of the tortilla. Fold the tortilla in half and insert 2 toothpicks. Kind of like sewing. Repeat until all of the tacos are done. You might want to turn the heat down on the oil while doing this.
The method is the same as my shredded beef tacos, here is a link to some helpful pictures 1 and 2.
Cooking:
Take 2 to 3 tacos at a time and place into 350 degree oil and cook for about 1 to 3 minutes a side, or until crispy. You might notice after a batch or two that the oil will lower in temperature. There is something called “recovery time” when using hot oil. This is caused by putting a cool product into something hot.
Remove tacos and let stand for 1 minute. Remove toothpicks, open and add shredded lettuce, cheese and diced tomatoes. You’re ready to eat!
This is a good time to add your favorite toppings such as: hot sauce, sour cream, guacamole, pico de gallo or anything else you like.
Note: It is best to cook your tacos just before you eat for best results. Any uncooked tacos can be refrigerated for a few days but do not freeze them, the tortillas will fall apart when frying after being frozen.
Mexican Style Carne Asada ( Steak ) Enchiladas in Red Sauce
Carne Asada Enchiladas
Ingredients: Red Sauce
2 oz. Guajillo chili’s ( dried pablanos, about 3-4 )
1 oz. pasilla-ancho chili’s ( dried jalapenos, about 6 )
1 onion ( 1/2 in. dice )
1/3 cup loosely packed fresh cilantro leaves
8 oz. can tomato sauce
1 tbsp. salt
1 tbsp. dry Mexican oregano
6 cups water
1 tbsp. corn starch
10 tbsp. water
Method: Red Sauce
Add your chili’s to a dry skillet preheated to medium heat and cook just long enough to smell them, about 20-30 seconds a side for the pasilla-anchos and about a minute for the guajillos. Be careful, they are already dried and will burn very easily. Heating them first will just give you a little more flavor. Remove them to your cutting board, remove the stems and cut them into bite size pieces.
Add your garlic to a blender or food processor and pulse long enough to mince the garlic. Add the onion and pulse again. Add the chili’s, cilantro, salt, oregano and water and blend until it has the consistency of a thin marinara sauce, about 2 minutes. You might have to do this in 2 batches, don’t worry about measuring everything into 2 batches, it’s all going into the same sauce pan to cook. Add your mixture and the tomato sauce to a 3 to 5 qt. sauce pan and bring it to a boil. Reduce heat to a simmer and simmer covered for about 1 1/2 hours.
After your sauce is cooked, pour the mixture through a strainer. Using the back of a wood spoon press the mixture through the strainer. After straining you should have basically a ball of “chili paste” left in the strainer. You can save this for stock or discard. The sauce you’ll end up with is a beautiful red enchilada sauce.
Add your sauce back to a clean pan. Stir the tbsp. of corn starch into the 10 tbsp. of water to make a slurry and pour that into your sauce and bring it to a boil, this will thicken your sauce. Boil for 3 to 5 minutes then remove it from the heat, your sauce is ready.
Canned enchilada sauce is good but if you have the time this will be well worth your trouble. It will give you just under 2 qts. of sauce. Any unused sauce can be frozen for 2 to 3 months, just be sure to label and date it:-) This also makes a wonderful taco sauce.
Ingredients: Carne Asada ( Steak )
2 lbs. chuck steak ( trim fat and cube to 1/2 in. chunks )
1 tbsp. salt
1 teas. fresh cracked pepper
2 cloves fresh garlic ( minced ) or 1 teas. garlic powder
1 1/2 teas. onion powder ( recommended ) or 1/2 onion ( small dice )
1/2 teas. dry Mexican oregano
2 pinches ground cumin ( about 1/8 teas. )
3 tbsp. olive oil
Method: Carne Asada ( Steak )
Spread your steak chunks out on your cutting board to make a thin layer and sprinkle with the fresh garlic and all of the seasonings.
Add the meat to a ziplock bag and pour in the 3 tbsp. of olive oil. Seal the bag and “smoosh” it around to thoroughly blend the seasonings.
Let marinate for about 30 minutes.
Heat a skillet to high heat, as hot as you can get it and add just enough meat to cover the bottom of your pan.
Too much meat at one time will steam the meat and wont give it a good sear so it’s better to do a few batches.
Cook each batch until nicely browned, about 10 minutes a batch.
Remove your cooked meat to a foil lined bowl to keep warm.
Lining your bowl with foil, leaving a flap to cover the top with will keep your meat hot for about 20 to 30 minutes, this really is a nice trick and a great idea when barbecuing. Continue until all of the meat has been cooked. Set it aside for now.
Ingredients: Carne Asada Enchiladas
15 to 20 oz. red enchilada sauce
cooked steak
about 20 6in. corn tortillas
1 cup shredded cheese ( I’m using Monterey Jack )
1/2 cup vegetable oil ( for frying )
Method: Carne Asada Enchiladas
Add the oil to a small pan just big enough to hold 1 tortilla and heat to about 350 degrees, medium heat should work.
Carefully place one tortilla into the oil and fry for about 10 to 20 seconds a side, just enough to be pliable.
Remove to a small plate and continue until all of the tortillas are done. With a pair of tongs, flip the entire stack over.
Ladle about 4 to 6 ounces of the enchilada sauce into the bottom of a baking dish.
Add about 2 or 3 big tbsps. of the steak in a line across the middle of a tortilla, roll it up a place it in your baking dish.
Continue until you have a full pan of enchiladas ( recipe should make 2 small pans ).
Ladle more enchilada sauce over the top and sprinkle with cheese.
Place in a preheated 350 degree oven and bake for 15 to 20 minutes.
Remove them from the oven, let cool for a minute or two and serve. Now is the time to add your favorite toppings.
Today I’m using fresh guacamole, shredded lettuce, pico de gallo, shredded Monterey Jack cheese and a drizzle of the red enchilada sauce over the top… YUMMY!
Sour cream and black olives are also great garnishes.
Mexican Chicken Casserole recipe
Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings
Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)
Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.
One serving is approximately 235 grams.
Ingredients
1 package (8 oz) manicotti shells
2 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 small onion diced
1 can chopped green chilies
1 can condensed cream of chicken soup
1 cup salsa
2/3 cup milk
Method
Cook manicotti according to package directions. Meanwhile, in a large bowl combine the chicken, 1 1/2 cups of Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk, and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. x 2-in baking dish.
Drain manicotti; stuff each with about 1/4 cup chicken mixture. Arrange over sauce in backing dish. Pour remaining sauce over shells.
Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining Monterey jack cheese. Back 10 minutes longer or until cheese is melted.
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