Spicy Chicken and Black Bean Enchiladas

     Thanks to the encouragement of my dear friend Angela, I have decided to do some procrastinating and post about these delicious enchiladas instead of attempting to be productive in other areas of my life.  Food is always a priority in my life.  Trust me, the first planning I do for each day or week begins with the food I will be consuming.  Therefore, I decided the other things I planned on doing would just have to wait a few minutes.  People need to eat!

     I am so pleased I decided to try these beauties.  Enchilada recipes in my life tend to fall into two extreme categories: 1. Way too Plain or 2. Way too Crazy.   My Mom makes a delicious, yet rather simple, enchilada recipe which I go to when I am seeking traditional, and the other enchiladas I have made involve pumpkin cream or delicious Asian inspired flavors.  If you don't believe me, check out the Pumpkin Cream Enchiladas or the Thai Chicken Enchiladas.  This recipe, however, falls nicely in between those extremes.  Thank goodness my husband asked me to try something fairly traditional but with more flair (aka more sauce and more spice).  The recipe below meets that criteria to a T.

     The recipe below is from the Colorado Classique cookbook which is a favorite among many of my friends and family members.  I can honestly say I have never made or eaten a recipe from this cookbook that was not 100% satisfying.  So if you like this recipe, GET THE COOKBOOK.  You won't be sorry.

     Anyway, onto the good stuff.  The cheesy sauce pairs nicely with the spicy jalapenos...and grilling the chicken adds some nice flair.  Nothing beats the flavor of grill.  That sounds gross, but you know what I mean.  =)  Plus, the black beans add the perfect touch to bring each bite together in perfect palate harmony.  I hope you enjoy these as much as we did.  They are certainly going to be a dish I go back to time and time again (although, my Mom's will always be popular in the recipe books as well).

INGREDIENTS:
Sauce:

• 1/2 C onion, chopped
• 4 garlic cloves, minced
• 2 t coriander, ground
• 1/4 t black pepper
• 1 t cumin, ground
• 2 T butter (or you can sub olive oil to make it healthier)
• 3 T flour
• 8 oz. sour cream (I use light, but if you love the real deal, go for it!)
• 2-1/2 C chicken broth (round up or down if that makes life easier)
• 1-2 jalapeno peppers, diced fine with seeds (I use seeds from 1 but not both, but I like mild)*
• 4 oz. can of diced green chiles
• 1 C cheese, shredded (Mexican, Monterey Jack or Pepper Jack for more spice)

*For the jalapenos, I used fresh, but the cookbook I used calls for a 4oz. can of jalapenos.

Enchiladas:

• 4 chix breasts, halved (so they grill faster), grilled and cut into bite size pieces*
• 8 medium flour tortillas
• A 15oz. can of black beans, drained and rinsed
• 2 C cheese, use the same that you use in the sauce
• 1 C chopped tomatoes
• 1/4 C sliced green onions

*For the chicken, I make the breast thinner before my husband grills for easier cooking.  I marinated the chicken breast with a small amount of olive oil and some salt and pepper, but they don't need much because the enchiladas are very flavorful.


DIRECTIONS:

1.  Grill the chicken ahead of time if possible.  If you are feeling lazy, you can cook the chicken ahead of time with another method, but I highly recommend grilling.
2. Preheat the oven to 350.
3. In a large sauce pan, saute the onions and spices for the sauce in the butter (or olive oil if you prefer).  Cook until the onions are tender.
4. Meanwhile, stir together the flour, and sour cream.
5. When the onions are tender, add the flour/sour cream mixture to the saucepan and mix well.
6. Stir in the broth, jalapenos and canned chiles.  Stir the mixture until it thickens and the sour cream and flour smooths out.  This can take about 10 minutes.
7. Once smooth, remove the sauce mixture from heat and stir in the 1 C of cheese. 
8. Set aside.
9. Once all your other ingredients are prepped, set up a space to assemble the enchiladas.  I usually have one plate piled with tortillas, one plate where I wrap, and the greased Pyrex all in a row.
10. Mix 1/2 cup of the prepared sauce with your grilled chicken in a small bowl
11. In each enchilada add a spoon full of the chicken, a spoonful each of black beans, diced tomatoes, green onions and a pinch of cheese. 
12. Roll up the enchilada and place it seam side down in the 9x13x2 baking dish.  This helps to keep the tortillas rolled while you fill the others.
13. Once all your tortillas are filled, top the enchiladas with the remaining sauce mixture and sprinkle with cheese.
14. Bake at 350 for 35 minutes.  Begin checking around 25 minutes to make sure the cheese isn't burning, and if you run into problems with too much browning, cover the pan with foil for the remaining bake time.
15. Allow time for the enchiladas to cool slightly, then serve warm and garnish with more green onions and tomatoes if you have some left.  Otherwise, it is delicious as is!

P.S. The series premiere of "The Taste" is on tonight and you can bet I will be tuning into that new show!  Get people to enjoy your dish in one bite?  I imagine that could be tricky!

Bon Appetit!

Shakshuka

What is Shakshuka you ask?  Unique.  Tasty.  Healthy.  Vegetarian.  Heart Warming.  DELICIOUS!
In all seriousness, Shakshuka is essentially eggs poached in a spicy tomato sauce.  Keep reading!
I read that Shakshuka originated in Tunisia and is similar to Moroccan cuisine.  It is something different to try and I promise you won't regret it!

Shakshuka was introduced to me when my husband and I were living on the east coast for the summer.  His family often reunites throughout the summer and cooking is designated to those who volunteer.  Needless to say, I did a lot of cooking this past summer!  Anyway, my husband's cousins were visiting one weekend and they wanted to cook a vegetarian meal they had discovered and now cook once a week.  We gave it a try and it was an instant hit!  I hope you have the same reaction and take the leap into trying something new!

Shakshuka
Serves 4

Ingredients:

• 2 T Olive oil
• 1 Onion, chopped
• 3-5 Jalapenos, seeded and minced.  (3 = mild, 4 = moderate, 5 = spicy) *See note below
• 5 Cloves of garlic, minced
• 2 t Cumin
• 1-1/2 T Paprika
• 28 oz. can of diced tomatoes  *Note - added flavor is ok.  Fire roasted could be nice.
• 15 oz. can of diced tomatoes  *Note - added flavor is ok.  Fire roasted could be nice.
• 15 oz. can of black beans, rinsed (optional)
• Salt, to taste
• 5 - 7 eggs (this depends on the size of your pan and with whom you are dining)
• Feta cheese (for garnish)
• Crusty bread, flat bread or pita bread

 *Note- I seed the jalapenos for the most part but chop a few seeds in with the mix to add some added heat.  Keep in mind I only use 3 jalapenos and have sensitive taste buds.

Directions:

1. Warm olive oil over medium heat in a cast iron skillet or large, deep sauce pan
2. Saute onions and jalapenos until onions are soft (about 5 minutes)
3. Add garlic, cumin and paprika to the pan and stir together
4. Cook 2-3 minutes more, or until spices are fragrant
5. Add both cans of tomatoes with juices and if using, the can of black beans.  Mix well
6. Heat through and bring to a simmer.  Allow time to cook / heat through for 10-15 minutes
7. If your sauce is somewhat thick, make small indentations with your spoon where you plan to crack the eggs.  If your sauce is thinner, no sweat and read ahead!  At this time you should also taste your sauce and add some salt as needed
8. One by one crack eggs into the sauce.  I usually do a circle of eggs with one in the middle to maximize the number of eggs I can use.  Take care to do this quickly so eggs cook about the same amount of time
9. Cook eggs 5-6 minutes.  The yolk will be pretty runny, but then it mixes into the sauce as you eat.  If that freaks you out, cook for 6 minutes, but no more than 6 minutes.  This isn't meant to be hard boiled eggs in spicy tomato sauce! =)
10. Remove from heat.  Serve immediately in deep bowls and garnish with feta
11. Serve with bread (for dipping of course) and enjoy!

Bon Appetit!

Cowboy Salsa

This is the first year I managed to hear that eating black eyed peas will bring you good luck in the New Year!  All thanks to the man sampling "Cowboy Salsa" at Whole Foods.  Since these little legumes bring you good luck, and since the sample we had was oh so tasty, my Mama and I decided to make some Cowboy Salsa at the end of the year.  

Cowboy Salsa - The picture doesn't do it justice

As it is with many bean salads, this is simple to make and all you have to do is put it out with some chips or crackers.  Not only is it delicious, but it is also healthy...so don't let this worry you if your resolutions include weight loss or improved health.

I hope your New Year has started with some luck of your own and I hope you enjoy this dish!

Cowboy Salsa
Ingredients:

• 2 ripe avocados (but not over ripe), diced
• 1/2 C green onions, sliced thin
• 1/2 C fresh cilantro, chopped
• 1 C roma tomatoes, diced
• 1 can of corn (I like the sweet, light yellow kind), drained and rinsed
• 1-2 cans of black eyed peas, drained and rinsed
• 1/4 C red wine vinegar
• 1/4 C olive oil
• 1 t ground cumin
• 1 clove garlic, minced
• salt and pepper to taste

Directions:
 Easy as Pie:

1. Mix first six prepared ingredients in a medium bowl.
2. Whisk together red wine vinegar, oil, cumin, garlic, salt and pepper.
3. Pour dressing over other ingredients and toss to combine.

Now, technically, you should chill the Cowboy Salsa for atleast 30 minutes but I say have at it!
Serve with chips, crackers or bread....or just eat it plain!

Bon Appetit!

Roasted Garlic & Brussels Sprout Crostini

We had this as a Christmas appetizer and it was a hit!!!  I know not everyone likes the idea of brussels sprouts but trust me and at least give this one a try.  Two of the pickiest eaters in my family loved this and they were gone in a flash.  These are great as an appetizer for a dinner party, football game, or holiday celebration, and are very easy to pull together.  Plus they are relatively healthy compared to other appetizers and include two superfoods, garlic and brussels sprouts!!

I found this recipe via Pinterest on How Sweet Eats, which is a never fail source for great recipes.  You can look at the original which is extremely similar to my version below, but the original had less cheese and no butter.  Enjoy!

Roasted Garlic and Brussels Sprout Crostini
Makes about 2 dozen depending on the size of the bread you use

Ingredients:

• Baguette, sliced
• 2 Heads of garlic, roasted
• 1 lb. Brussels sprouts, chopped
• 1 T Olive oil
• Salt and pepper
• 1/2 - 1 t Nutmeg, ground
• 1/2 C Parmesan cheese, shredded + more for garnish
• 1/2-1 T butter

Directions:
Roasting Garlic: 
First you need to roast your garlic which is quite simple but can seem daunting if you are unfamiliar with the process.

1. Preheat the oven to 450 degrees F.
2. Simple slice the tops off both heads of garlic so the cloves can be seen and place in a baking dish
3. Drizzle with olive oil, cover with a small piece of foil and place in preheated oven for 40-45 minutes
4. Remove from the oven and allow time to cool.  Once cooled, you should be able to squeeze the roasted garlic from the skin (just take care to make sure none of the skin sticks). 
5. Place roasted cloves of garlic on a plate and smash with a fork.

The Crostini

1. Preheat oven to 350 degrees.
2. Slice your baguette into slices about 1/4 to 1/2 inch thick.  Use your best judgement and adjust the thickness depending on how many slices you need to get out of the loaf of bread.
3. Place sliced bread on a cookie sheet and brush tops with olive oil.
4. Toast the bread in the preheated oven for 8-12 minutes, flipping about half way through.  The bread should be a light toasted golden brown on both sides.
5. While the bread is toasting, heat olive oil over medium heat in a medium skillet.
6. Add the shredded brussels sprouts to the heated oil along with salt, pepper and nutmeg.
7. Cook, stirring occasionally, about 10 minutes.  After 5 minutes, add a bit of butter and mix together until butter is melted. Brussels sprouts should be slightly crispy but beginning to soften.  Take care not to over cook because overcooking of cabbage leads to bitterness (which is usually why people are opposed to brussels sprouts). 
8. Once cooked, remove from heat and stir in 1/2 C parmesan.  Mix until cheese is melted.  This adds a nice flavor and helps the cabbage mixture to stay together when you spoon it onto the bread.  At this point, I would also taste the mixture and adjust salt/pepper/nutmeg as needed.
9. To assemble, spread the roasted garlic (which is now mashed) evenly onto each slice of bread.  Top with warm brussels sprouts mixture and garnish with a sprinkle of parmesan cheese.

I hope you all give these a try and enjoy them as much as my family did over the holidays!  Happy New Year everyone!  May your 2013 be full of grace, joy, and happiness!

Bon Appetit!

Roasted Vegetable Harvest Salad

I am pretty sure I ate this every day last week for lunch.  This salad is not only delicious, but is also healthy and filling, a winning combination in my book.  Roasted autumn vegetables give this salad some heartiness and make it filling enough to have as your meal.  The roasted kale has a savory, earthy flavor and the pomegranate seeds and feta are light and complement the flavors of the root vegetables.  Mmmmmm Mmmmmm Mmmmmm.

I could see this making a wonderful side dish, but is also nice to make at the beginning of the week and eat little by little for lunch.  What I put in this salad was inspired by a few different recipes, but primarily from this Crispy Kale Salad recipe from How Sweet Eats.  I am pretty sure I stumbled across this on www.foodgawker.com which is a wonderful website for anyone that loves eating, making, or just thinking about food.  The sister sites to foodgawker about homes and crafting are also fun to check out!!

The kale from this recipe cooked down significantly which is why I added the spinach to make it last longer.  You could make this without the kale, but it adds a delicious and unique flavor.  The beets were also a nice addition in my opinion.  If you aren't into beets, or how they dye everything purple, they can be omitted, BUT if you omit the beets and still want the heartiness of the salad I would recommend adding some grilled chicken or another vegetable such as roasted asparagus or roasted butternut squash.


Anyway, please give it a try and let me know what you think!!  Happy Fall Feasting!!

Roasted Vegetable Autumn Salad
Serving size - about 6 dinner plates

Ingredients 

• 2 Sweet potatoes, peeled and diced 
• 3 Small beets, peeled and diced
• 2 T Olive Oil + 2 t Olive Oil
• Salt and Pepper to taste
• 1 Head kale, thick stems removed and ripped into medium-large pieces
• 2 T Apple cider (apple juice would work too and you may use more than 2 t if you want)
• 2 t Lemon juice
• 1/4 t Nutmeg
• 1 Bag spinach (I used about half a large bag, but fresh spinach would be ideal)
• 1/2 Pomegranate, seeded
• Crumbled Feta, use as much as you want
• Sunflower Seeds, use as much as you want and toast if you please
  

 Directions
For the Roasted Vegetables:

1.  While you peel and dice the roasted vegetables, preheat the oven to 400 degrees
2. Spread prepared root vegetables on a rimmed cookie sheet
3. Drizzle with 2 T olive oil, and salt & pepper to taste
4. Mix around with a spatula and place in the preheated oven
5. Roast for about 45 minutes or until tender and beginning to brown
6. Allow time to cool and set aside

**Note - I recommend roasting the vegetables well in advance, even the day before, so they have plenty of time to cool.  It is fine if you serve them warm with the salad, but cold is also good too!

For the Kale:

1. Preheat, or lower heat on oven, to 350 degrees
2. Once kale is washed, removed from the stem and torn into pieces, place kale into a large bowl
3. Drizzle prepared kale with olive oil, apple cider, lemon juice, salt, pepper, and nutmeg
4. Massage the oil and spices into the kale for 1-2 minutes
5. Taste one leaf and adjust the dressing as needed (I ended up adding some more apple cider and lemon juice)
6. Spread kale on a cookie sheet (I would use the same one you used for the roasted vegetables to save time cleaning up)
7. Place kale in preheated oven and bake for 5-10 minutes or until kale softens and tips begin to crisp
8. Remove from oven and set aside to cool

All Together Now:

1. When vegetables and kale is prepared, throw the rest of the salad together!
2. In a salad bowl combine spinach, prepared kale, prepared roasted vegetables, pomegranate seeds, sunflower seeds, and feta
3. Serve with a light balsamic or similar vinaigrette if the kale does not provide enough dressing/flavor
4. Enjoy!

The nice thing about this is you can swap all sorts of roasted vegetables for those that I suggested and you can add other autumn fruits such as pears and apples.  Goat cheese would be a good substitute for feta and walnuts or pine nuts would work in the place of sunflower seeds.  The options are endless, so make it your own!

Bon Appetit!

Thankful for the Pumpkin Roll

     My family tends to go a bit crazy with desserts at Thanksgiving.  My Mom says it is because her pumpkin pie recipe makes 3 pies and we need a variety instead of just having pumpkin pie; although, I am pretty sure it has something to do with the fact that my great-grandmother was a pie connoisseur.  This year, however, we went easy on the pies and replaced the pecan pie with the ever so delicious Pumpkin Roll my Mom has made since I was a baby. This gem comes from The Junior League of Colorado Springs cookbook - copyright 1983.
     At our dessert table, this pumpkin roll was accompanied by three pumpkin pies, a sweet potato pie, and chocolate chip butterscotch cookies that my Mom made just to have around for the week.  Might as well go big all week long!  The nice thing about this recipe, is you can use the rolling technique for any combination of cake and frosting flavors.  If you choose to do so, still try give this pumpkin roll a try because it is definitely a crowd pleaser!

Pumpkin Roll - Serves 10-15

Ingredients:

• 3 eggs
• 1 C sugar
• 2/3 C canned pumpkin
• 1 t fresh lemon juice
• 3/4 C flour
• 1 t baking powder
• 2 t cinnamon
• 1/2 t nutmeg
• 1/2 t salt
• 1 C pecans, chopped
• 1-1/2 C powdered sugar (add more if not stiff enough)
• 8 oz. cream cheese, softened (you could use reduced fat or light, but with this thing, let's not kid ourselves)
• 2 T butter, softened
• 1/2 t vanilla extract

Directions: 

1. Preheat oven to 375 degrees
2. In a mixing bowl, beat eggs on high speed for three minutes
3. Gradually add in sugar
4. Stir in pumpkin and lemon juice
5. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt
6. Fold dry mixture into pumpkin mixture
7. Pour into greased and floured 10x15x1 inch pan (if you use a smaller pan, the cake is thicker and harder roll after it bakes BUT if that is all you have you can make it work)
8. Sprinkle with chopped pecans and then bake at 375 degrees for 15-18 minutes
9. Turn cake out onto a tea towel that has been sprinkled with 1/2 C powdered sugar
10. Begin with the narrow side of the cake and roll up the towel and cake together.  Cool like this for 15 minutes.  (Yes, this seems strange BUT if the cake cools this way then it will want to roll back up like this after it is frosted.  So you aren't losing your mind and you didn't misread anything, you do want to fold the towel and cake together before it cools)
11. While cake cools, prepare filling by thoroughly combining the remaining 1 C powdered sugar, softened cream cheese, softened butter and vanilla
12. Gently unroll the cake and spread the icing/filling on the cake (the side that will be on the inside of the cake roll).  Don' worry if it cracks a little bit, you can hide this when you re-roll the cake
13. Once covered in icing, re-roll the cake
14. Chill and garnish with additional pecans (optional)

Dig In!!...and be thankful for all things pumpkin!
Happy Holidays!


Bon Appetit!!

Pulled Pork Sandwiches (On Homemade Rolls)!!

I'm BACK!!!!  Just over 1 month since the last post and I am sure you ALL missed me....all nine of you!!  I joke, I joke.  Sometimes time and lack of motivation get in the way of posting, but what I ate last night for dinner was just TOO good to pass up putting it on the blog.
To make up for it, here are two recipes in one!!  Homemade rolls AND Carmelized Onion Pulled Pork.

In honor of the election I felt like I should make something that felt "American."  So, I decided BBQ could be fitting.  Don't be mistaken, the carmelized onion sauce on the pork tastes pretty close to barbeque sauce, but had a nice smoky and spicy flavor to go with it.  Also, the rolls I made were a bit sweet since they include sugar and cinnamon, and it complemented the sauce on the pork quite well.  I don't have a sophisticated palate by any stretch of the imagination, but my taste buds can distinguish delicious and these are definitely delicious!!  Plus, I just had some of these leftovers and they were just as yummy as the first time.

The rolls recipe came from the blog High Altitude Bakes.
The pork recipe came from the blog Eating Well.

THE CARAMELIZED ONION PULLED PORK
Ingredients:

• 2 1/2 - 3 lbs boneless pork shoulder / butt roast, fat trimmed
• 1 T Olive Oil
• 3 Large Onions, sliced thin
• 1/3 C Sugar
• 4 Large garlic cloves, minced 
• 1 t Oregano 
• 1 t Ground pepper
• 1/2 t Salt
• 1/3 C Cider Vinegar
• 1 C Chili sauce - you can find this in the condiments aisle, usually close to the ketchup or marinades
• 2-3 t Canned chilis in adobo sauce, minced (I used 2t and it wasn't very spicy but had a mild spicy flavor) - these are found near the hispanic food section, get a small can.
  

Directions:

1. Trim fat from pork and place in a 3-4qt slow cooker.
2. In a large skillet, heat the oil over medium-high heat
3. Add onions to oil and cook, stirring occasionally, until the onions are soft.  This was about 8-10 minutes for me.  The size of your skillet will impact cooking time.
4. Add sugar to onion, mix together, and cook until onions begin to brown and caramelize.  This could be up to another 10 minutes.
5. Add garlic, oregano, salt, and pepper to skillet, mix together and cook for 1 minute.
6. Add the cider to the skillet, stir and cook until evaporated.  This takes about 30 seconds.
7.  Remove from the heat and stir in the chili sauce and the minced chili peppers in adobo sauce.
8. Pour prepared sauce over the pork.
9. Cover and cook on high for 4 hours or low for 8 hours, until pork falls apart.
10. Once cooked, using two forks, shred the pork.  You can do this in the slow cooker (be careful not to scratch the bottom of the slow cooker) or you can put the pork on a plate for this step.
11. If pork was removed from slow cooker for shredding, return to slow cooker and mix pulled pork in with the remaining sauce.
12. Serve warm on your favorite rolls (see below) and enjoy with family and friends.  It is also yummy by itself!!
    

THE BUNS

Ingredients:

• 1 T Yeast
• 1 C Warm water
• 1/4 C Canola Oil
• 1 Egg
• 2/3 C Sugar
• 1 1/2 C Warm water
• 5 C All-Purpose
• 2 C Whole Wheat Flour
• 1 T Sea salt
• Pinch of Cinnamon
• Extra olive oil and salt
  

Directions:

1. Mix the yeast in the 1 C warm water and set aside for 5 minutes or until foamy.
2. In a stand mixer with a dough hook, add the oil, egg and sugar.  Pour in the yeast water and mix together.
3. Add the additional 1 1/2 cup of water and mix on a medium speed until combined.
4. Add in the 7C of flour little by little (so you don't have flour flying everywhere) and mix on a medium-low speed until the flour is combined and the dough begins to form a ball.  My dough was quite sticky so I may add slightly more flour next time.  I know it seems like A LOT of flour, but it makes 1 dozen good sized buns...and everyone loves some good sized buns.  ;)
5. Add the salt and cinnamon and mix for an additional minute.
6. Lightly oil a medium size bowl, shape dough into ball, place in oiled bowl and cover with saran wrap.
7. Set in a warm place and allow roughly 45 minutes to double in size (this timing was at an elevation of 5500 feet.  It will rise faster at higher altitudes and slower at lower altitudes).
8. Preheat your oven to 350 degrees and line 2 baking sheets with parchment or grease with cooking spray.
9. Once doubled, punch down the dough and pinch off tennis ball size pieces of dough.  If dough is sticky, do this with a slightly wet hand (I just dip mine in a bowl of warm water).  To pinch off dough, instead of ripping, use your thumb and pointer finger, wrap them around the piece of dough and bring the tips of those two fingers together.  The dough will pinch off as you do this.
10. Place the dough balls on the prepared baking sheets, allow time to double in size (about 20 minutes at 5500 feet).  If you like, you can also brush olive oil on top of the dough and sprinkle some salt on the top.  If you proof (or let these rise) for too long, they can sometimes collapse, which unfortunately happened to my batch because I may or may not have gotten sidetracked.  I recently learned about the "finger dent test" to know if bread dough is ready for the oven.  With a floured finger, gently poke the dough.  If it begins to fill in but stops before going back to normal it is ready to go!  If the dent stays and doesn't move you have overproofed.  This isn't the end of the world, the dough just may collapse a bit and not be quite as fluffy.  Regardless, it will always be yummy!
11. Once double in size, place in oven for about 20 minutes (take a look around 15 minutes) and bake until they are golden brown.
12. Remove from oven and allow time to cool.  Then EAT!!!!

To make the sandwiches, just cut one roll in half and spoon as much pork on it as you would like.  No other condiments or toppings needed.

Bon Appetit!