Monday - Chicken Enchiladas and Refried Beans

Today was a killer for me. I was trying to get some laundry done, but even that has fallen to the wayside. It's 8:39 pm, and I really need to get into bed.

So, since I have this spastic ADD Driven need to modify any and every recipe I find, I'm just going to list the recipe as I found it, and then write it as I actually did it.

Refried Beans -
1 Tblsp Olive Oil
1 onion diced
3 Tblsp tomato paste
chili powder
1 C Vegetable broth

Saute all together until soft, mash together.


Chicken Enchiladas -
1 can of cream of chicken soup
1/2 C sour cream
1 tblsp butter
1 onion chopped
1 tsp chili poder
2 C cooked chicken breast
1 4 oz. can green chilis
8 8 inch flour tortillas
1 C shredded cheddar cheese




MY version of Refried Beans -
1 Can of Pinto Beans
1.2 tblsp Olive Oil
1/2 small diced onion (I cheat here, I always dice up a HUGE onion and save the rest in a plastic baggie - I always seem to need diced onion)
4 Jalapeno slices, Diced
1/2 Tblsp minced garlic
1 tblsp tomato paste (Saving the rest for spaghetti sauce later)
To Taste: Chili powder, cumin, cayenne, salt and pepper I like it SPICY, so I use a lot. Alternatively, you can just use taco seasoning.
Chicken Broth AS NEEDED. I also drained (Not rinsed) the pinto beans and reserved the liquid...just in case.

On medium-low heat, Add oil, onion, garlic, jalapenos and tomato paste to pan. Let cook for 5 minutes. Add beans, about 1/4 cup of broth, seasoning. Cover and let simmer. This will need to simmer about 30 minutes. (this is a good time to make enchiladas!) Stir every once in a while, and check the liquid level. It shouldn't be soupy, but it shouldn't be so dry it sticks to the pan. If it needs liquid, add some broth, if it needs thickener, add a little bean juice.

After about 30 minute or so of simmering, mash your beans with a potato masher. Taste, and adjust seasoning as necessary. If (like me) you have abit too much moisture, add in a pinch of flour. If you want them a bit more decadent, add in cheese...LOTS of cheese.


Chicken Enchiladas (although it comes close to veggie enchiladas)
Mix of Cream of Chicken Soup/Cream of Mushroom soup (leftover from yesterdays casserole = to 1 can)
1/3 C Sour Cream Mixed with 1/3 C Ricotta Cheese
1/2 Pat of butter
1/2 Chopped Onion (Good thing I had extra!)
1 1/2 Cup cooked chicken breast (Chicken from the broth made on Sunday, told ya it would come in handy)
4 oz. can of green chili
Diced Pimento
1/4 C Frozen spinach thawed and drained
Seasonings to taste (Chili pepper, cayenne, salt, pepper - Or use Taco Seasoning Packet)
4 Tortillas
1/2 C of shredded Cheese
Black Olives


Mix soup and sour/ricotta cheese together in bowl. Add a pinch of salt (if needed) and pepper. I added in a tblsp of jalapeno juice, just for a kick.

Place butter in a skillet and saute onion onmedium heat for 2 minutes. Add chicken, spinach, green chilis (just one chopped chili, or 2 tblsp) 1 or 2 tblsp of pimento (It's just for color, really) and 3 heaping tablespoons of soup/cheese mixture. Season to taste. (I forgot the soup/cheese mixture in this photo...OOPS! Just imagine it in the middle)
Stir together well, turn to medium low, and preheat your oven to 350 degrees. Place your tortillas on a plate, cover with a slightly damp towel and microwave for 30 seconds. This makes them a bit more pliable. Spread a few tablespoons of sauce in the bottom of a baking dish (I should have used a 9X9, but used a 9X13 instead...whatever works for you!)

Spoon about 1/4 of your chicken mixture down your tortilla, wrap tightly, and place seam side down in the baking dish. Cover all 4 rolled tortillas with the remainder of soup/cheese mixture. Cover with cheese, and sprinkle with olives.


Bake 25 minutes in 350 degree oven, or until bubbly and lightly browned.

I like my enchiladas with a good serving of salsa and romaine lettuce. Sprinkle a little shredded cheese over hot beans.

It was SPICY, but it was YUMMY!!

Sunday Cooking and meal planning for the week.

I've always been enthralled with the older people around me who could do magic in the kitchen. Their homes were always cozy and inviting. Unfortunately, most of those people passed away before I was old enough to truly appreciate it. Since I've been married, I've tried to live up to the memories of the people who've inspired me. It ain't easy. In addition to a full time job, I volunteer on Sunday, take a Pilates class on Tuesday, and a Bellydance class on Thursday. In between those times I end up with all sorts of obligations. I try to cook in advance as often as possible, and meal planning is invaluable. Sunday is usually the day I get the most bang for my buck, so to speak. So here's what I'm making Today!

3 loaves of bread. I use the recipe that came with my Mixer. I make 3 small loaves out of a recipe for 2 loaves, that way I can wrap and freeze for later usage.
Chicken stock - Use the stock for a soup later, and the chicken for dishes throughout the week.

Sunday - Chicken casserole (make two, freeze one for next week)
Monday - Chicken enchiladas
Tuesday - Shepherds pie, made and frozen last week.
Wednesday - Beef Strogonoff (Made with low fat sour cream/yogurt and wheat noodles)
Thursday - Shrimp w/ Thai chili sauce over Quinoa Pilaf
Friday - Steak w/ vegetables and mashed potatoes (Subject to change)
Saturday - Dinner Out

Chicken stock -
In a large stock pot, combine
4 lbs of chicken thighs
2 tblsp of boullion, or similar starter
3 tsp of Season Salt, 3 tsp pepper,
Sprig of parsley
a good dose of Worcestershire or Soy sauce (Which is optional, depending on your taste, really)
2 good size carrots, 2 stalks of celery, 1 small onion - Roughly chopped
Enough water to cover the whole shebang.

Bring to a boil for a minute or so, then drop to a simmer and cover with the lid slightly askew.
After one hour, remove chicken and place in a separate bowl, let sit about 20 minutes until cool enough to handle. (You're going to need two more bowls for this next part)
Grab your chicken, place it on a large cutting board near your pot. Start separating the meat from the bone. Toss the skin into one bowl, your meat in the other, and place your bones back into the pot. Simmer for one more hour. Strain through a fine seive, into a large container. If you have one with a narrow opening, that will make the next part easier.
Place container in the refrigerator until the fat rises to the top and solidifies. Skim all the fat off the top, and pour your fat free yummy broth into ziplock bags, or container of your choice. Freeze these for future use. You can use this as the base as all kinds of soups and recipes. You can place some of the chicken into the bags as well.

Buttermilk Biscuits.

Since I like you, and since I was baking last weekend, I'm sharing my Sunday breakfast with you.

You're welcome.

Buttermilk Biscuits -
4 cups self rising flour (or 4 c All Purpose, 2 tsp salt, 2 tsp baking powder)
1 Tblsp white sugar
1 Tblsp baking powder
2/3 C shortening2 cups buttermilk

1. Preheat oven 400, and lightly grease baking sheet.
2. In large mixing bowl combine flour, sugar, and baking powder - stir well. Cut in shortening until mixture resembles course cornmeal. (a pastry cutter works well here, it's like 3 bucks at walmart, cheapskate!!) Add 2 cups of buttermilk and mix - just to moisten. It will be VERY sticky.
3. Turn dough out onto well floured surface (I use a large wooden cutting board, $15 bucks at walmart). You'll want to keep your hands nice and floured too.Pat dough out to about a 1" thickness.
4. Using a biscuit cutter (or cookie cutter, or end of a glass, whatever) to start making biscuits. Dip your cutter into flour between biscuits to keep things moving along. PAT, do not KNEAD your scraps into a smaller 1" mess. And for gods sake, re-flour your board.
5. Brush some melted butter on the tops, and bake at 400 for 15 minutes.

These freeze really well too. Place unbaked biscuits on a greased cookie sheet in your freezer til solid. Place in a plastic bag. When you're hungry again, let thaw to room temp, brush with butter, and bake at 400 for 15 minutes. Another alternative is to thaw, and make it into a yummy crust for chicken pot pie. MMMMMM.

I served mine this morning with sausage gravy. Nothing says 'I love you' like sausage grease, milk, and flour. And now I'm going to go run 15 miles.

WOOT!

So today we're going for a wine tasting at Tony's Winehouse on Oaklawn Ave. The last time I did this I ended up spending $300 on wine. I mean, it was GREAT wine. Really, it was. But I (apparently) drank enough to justify such a thing. Evil Hubby was NOT amused.

I'll try and avoid that particular downfall.

Tomorrow night we're going to A Star's game. Who cares if it's an exhibition, it's still HOCKEY!!

I REALLY would enjoy posting pictures of this, except my camera apparently decided to take a big crap on me. :(

This is terrible. Especially since I can't find the receipt.

Even moreso, as I wanted to post pictures of a yummy new recipe I was trying tonight.

Aw well, there's always next time, right?