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Posted on » by Ashley » Theme: ;

Chicken Enchiladas

Chicken Enchiladas
Tyler Florence – Food 911

Total Time: 1 hr 15 min
Prep: 1 hr
Cook: 15 min
Yield: 16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (I use 2 full cans)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Posted on » by Dana & Nancy » Theme:

Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

 

Recipe adapted from Home Is Where the Boat Is

Salad Ingredients:
1 pound Brussels sprouts
1/2 cup roughly chopped pecans
1/2 cup dried cranberries
1/3 cup crumbled blue cheese
6 slices Maple Bacon, cooked and crumbled
1 avocado, diced

Dressing Ingredients:
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup (use real Maple syrup)
Kosher salt and freshly ground black pepper

Directions:

Cook bacon until crispy. Drain on paper towels; crumble and set aside.

Rinse Brussels sprouts and slice off the tough woody stems. Remove any bruised or dried-out outer leaves. Shred the sprouts using a food processor fitted with a slicing blade, mandolin or knife. Separate the layers into distinct shreds.

To toast pecans: Heat a skillet on medium-high heat. When pan is hot, add a single layer of nuts. Watch closely and stir frequently with a spatula until the nuts turn golden brown, about 15 minutes. Remove from heat and spread out on a plate to cool to room temperature.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Add pecans, cranberries, blue cheese, avocado and bacon to the shredded Brussels sprouts. Pour the dressing over salad and toss until all of the ingredients are coated. Serve immediately.

 

Posted on » by Michael » Theme:

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:20 minPrep:20 min
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Yield:6 to 8
salad
Ingredients
4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper
Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil

Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.