Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
   Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin.  Pour in
   chicken broth, making sure to reserve 2 cups, and bring to a boil.
3.  Add chicken breast to the sauce, and cook, covered,  until tender. Remove chicken breast.
4. In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
   frequently until it starts to thicken.
5. Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.
6. When sauce has thickened remove from heat and add  1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.
7. Puree, or blend the sauce until smooth, and reserve.
8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.
9. Heat oven to 350°F with oven rack in bottom position.
10. Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.
11. Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4″ layer of enchilada sauce.
12. Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.
13. When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.
14. Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.
15. Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Masoor Dal- Curried Red Lentils

Image via Wikipedia

Perhaps one of the most versatile, and often overlook vegetables in the American diet  is the lentil. Although they are one of the worlds healthiest foods, they are often passed over as a result of a lack of exposure to their varied uses.  Lentils contain high levels of proteins, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Throughout Africa, and the Middle East lentils are often one of the first solid foods given to newborns. The high level of Iron contained in lentils is a great way of preventing iron deficiency in adolescents, woman who are pregnant, and even those who suffer from Celiac disease.  The recipe below pairs nicely with some grilled fish such as Snapper, or Grouper, so maybe it’s time you give lentils a try.

Ingredients:

2 Cups Red Lentils-Dried
1 1/2 teaspoons Garam Masala
1 1/2 teaspoons Turmeric
1 teaspoon Sea Salt
1/3 cup Ghee( Clarified Butter)
1 1/2 Onions, chopped
1 Bulb Garlic, separated, minced
1 small Ginger Root( 1″-inch piece), chopped
2 Jalapeno chiles, minced
2 Tomatoes, Diced
1 Bunch Cilantro, chopped
Water, As needed

Steps:

1. Rinse Red Lentils  thoroughly, until water is clear. In pot bring 1 quart water to boil. Add Lentils.
2. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As lentils cook, uncovered, water will evaporate and mixture will thicken.
3. Add more water to keep lentils loose. When lentils are softened, turn off heat, reserve. Heat ghee, or oil in wok. When oil is very hot, add onions and cook until onions are  tender and translucent but not browned.
4. Add garlic, ginger and jalapenos. Continue to sauté until onions are golden. Add remaining 1 teaspoon each garam masala and turmeric.
5. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
6. Pour in pot of lentils and simmer to blend flavors. season to taste with salt and freshly milled black pepper.

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)

Ingredients:

1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum

Steps:

1.        Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2.        Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3.        Let marinate for thirty minutes.

4.        Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5.        Transfer the chicken to a heavy stock pot.

6.        In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7.        Add tomatoes, hot pepper, oregano, and bay leaf.

8.        Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9.        Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10.     Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11.     While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12.     Add the rum and continue to cook for two more minutes.

Chilaquiles Rojos

I’ve always been a big fan of  Mexican cuisine and I eat it in some fashion almost every day. It seems I just cannot seem to shake my love for Carne Asada, Tamales, and the lesser know dish, Chilaquilies. What in the world are Chilaquiles? They are similar to one of Americas favorite bar foods, nachos, except they are spicier and packed with flavors that cannot be compared to the greasy, melted cheese coated tortilla chips served in most watering holes across America.

Ingredients: 

For the sauce:

1 Pound  whole tomatoes

3 Jalapeño peppers, stemmed and chopped

1/2 Onion, chopped

1 Clove Garlic, minced

1 Tablespoon Canola or Vegetable oil

1 Tablespoon Santa Rosa Fajita Seasoning

For the chilaquiles:

1 cup chicken broth

7 ounces corn tortilla chips

1/2 cup shredded chicken, or pork

1/4 Cup Queso Fresco cheese, crumbled

1/2 onion thinly sliced

1/4 cup sour cream

Handful of cilantro

Steps:

1. Start with making the sauce. Add the tomatoes, jalapeños, onion, and garlic to a food processor or blender. Pulse until smooth.
2. Pour the pureed sauce and chicken broth into the skillet, and stir until combined.
3. Add Santa Rosa Fajita Seasoning, shredded chicken, or pork to the sauce and cook until it begins to simmer.
4. Then add the tortilla chips. Stir until covered with the sauce, then cover and let cook for about 5 minutes. They should be soft but not soggy in texture.
5. Assemble the plate. Spoon some of the tortilla mixture onto a plate. Top with the thinly sliced onions, queso fresco, sour cream, and cilantro. Serve.

South Padre Island Spicy Chicken Flautas

Ingredients:

2 1/2 Pounds Chicken Breast

1/2 Onion, Chopped

1 1/2 Jalapenos

1 Ounce South Padre Island Spicy Chicken Seasoning

1 to 2 Cups Vegetable Oil

36 Corn Tortillas

Steps:

1. In a pot, cover chicken with water. Add onion, jalapeno, and one tablespoon South Padre Island Spicy Chicken Seasoning and bring to a boil and simmer until tender, about 1 hour.
2. Remove meat from pot and allow to cool. Discard jalapeño, and onion.
3. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency.
4. Seasoning the chicken to taste with South Padre Island Spicy Chicken Seasoning.
5. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip  corn tortillas into hot oil for  a couple seconds or until tortilla is soft.
6. Lay the shredded chicken in the middle of the softened tortillas.
7. Add enough meat to the tortillas that when rolled they are about 1″ inch in diameter.
8. . Roll the tortilla up and put toothpick through the middle of the flautas to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown color.
9. Allow to drain on a paper towel lined platter.
10. Remove toothpicks and serve with sour cream, salsa, and guacamole.

Caribbean Black Bean Soup

 It might not make it into the 80′s for the rest of the week if this cold snap hangs around so we are breaking out the warm clothes and soup recipes!   

Ingredients:

2 1/2 Cups dry black beans

1/4 Cup Chopped Bacon

2 Jalapeno Peppers, Minced

6 Cups water

3 Tablespoons olive oil

2 Onions, chopped

3 Cloves garlic, chopped

6 Stalks celery, chopped

2 Cups water

8 Cups Chicken Stock

1/2 teaspoon Runaway Bay Lobster Seasoning

1 1/2 teaspoons ground cumin

2 Tablespoons Caribbean Style Wing Sauce

1/2 teaspoon ground black pepper

1/4 Cup sour cream

1/4 Cup chopped Cilantro

Steps:

1. In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
2. In another large stock pot, sauté bacon until crisp.
3. Add olive oil, onion, jalapeno peppers, minced garlic and chopped celery to bacon. Sauté until vegetables are softened.
4. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
5. Add runaway bay lobster seasoning, black pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
6. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
7. Add Caribbean style wing sauce, and adjust seasoning with salt & pepper. Serve hot with a dollop of sour cream  and chopped cilantro.

Authentic Chicken Mole

Chicken Mole

 

Ingredients: 

2 Medium Boneless Chicken Breasts(.88#) 

1 Ounce Santa Isabel Mole Seasoning 

1 Green Bell Pepper, Diced(.35#) 

1/2 Cup White Onion, Diced( .28#) 

1 Jalapeno Pepper, Minced( .04#) 

2 Medium Tomatoes, Diced( .38#) 

1 Clove Garlic, Minced (.02#) 

3 Tablespoons Canola Oil 

2 Tablespoons Creamy Peanut Butter 

1/4 Cup Golden Raisins( .08#) 

1 teaspoon Glace de Poulet Gold® 

1 Cup Water 

1 Each  Dark Beer(12 Fluid Ounce) 

1 teaspoon Kosher Salt 

2 Tablespoons Granulated Sugar 

FOR SERVING: 

Cooked White Rice 

Warm Flour Tortillas 

Sour Cream and Fresh Cilantro, Chopped as Garnish 

Steps :  

1. Heat oil in a large skillet over medium heat. Add chicken and brown on all sides, set aside.
2. In the same skillet, sauté onion, bell pepper, jalapeno pepper and garlic. Cook and stir until vegetables are soft and slightly caramelized. Stir in Santa Isabel Mole Seasoning.
3. Add Tomatoes, Raisins, Water, Glace de Poulet Gold®, Beer, Peanut Butter, Sugar and Salt. Bring to a simmer and cook 20 minutes, stirring often.
4. Pour the sauce into a blender or food processor, cover and blend until smooth.
5. Transfer the Chicken into a large skillet. Pour sauce over Chicken. Cover and simmer for about 45 minutes, or until Chicken is cooked through.
6. Serve warm over cooked white rice with warm Tortillas. Garnish with  Sour Cream and  fresh Cilantro, if desired.
7.  Drizzle extra sauce over Rice and Chicken. The remaining sauce can be frozen and served at a later date.

Tropical fruit salsa

Summer is a perfect time to Garnish your Grilled Chicken, or Fish with a zesty fruit Salsa. This Salsa is a perfect combination of heat from the Chili Pepper and the coolness of the fresh fruits. Habaneros packs a great deal of heat to them so if you are a little timid about cooking with one of the worlds hottest peppers please feel free to substitute a Jalapeno in place of the Scotch Bonnet.

 

Ingredients:

1/2 cup diced fresh Papaya

1/2 cup sliced Bananas

1/2 cup diced fresh Pineapple

1/2 cup diced Kiwi

1/4 cup diced Red, Green, and Yellow Bell Pepper

1/4 cup diced Bermuda onion

1 Scotch Bonnet, seeds and stems removed, minced

2 tablespoons Orange juice

1 tablespoon Lime juice

2 tablespoons Olive oil

2 tablespoons Pomegranate seeds

2 tablespoons minced Cilantro

Steps:

combine the Papaya, Banana, Pineapple, Kiwi fruit, Bell Pepper, Onion, and chili in a large bowl. In a small ball, mix together the Orange and Lime juices and oil. Drizzle over the fruits and then toss gently to mix well. Allow to sit for two hours. Just before serving, add the Pomegranate seeds and toss well. Garnish with Cilantro.