A First for me...Beef Enchiladas

We were talking enchiladas at work (thanks Gretchen).  I thought, yum!  And I've never made them before.  So, where do I do for a recipe?  Cooks Country.  These are really good.  Next time I will double the sauce and put a little inside.  The recipe calls for straining the sauce.  I didn't do that, I just removed the meat and then i broke it up into pieces.  I would also use more jalapenos.  Here is the recipe as it was written.  I couldn't find top blade steaks, so I used top sirloin and cut it into wide strips (about 2 inches wide).

Beef Enchiladas 

1 1/4 lbs top blade steaks, trimmed
1 Tbls vegetable oil
2 onions, chopped
3 garlic cloves, minced
3 Tbls chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
1 (15 oz) can tomato sauce
1/2 c water
2 c shredded  jack or mild cheddar cheese
1/3 c shopped fresh cilantro
1/4 c canned pickled jalapenos, chopped
12 (6 inch) tortillas

1. Pat the meat dry with paper towels and sprinkle with salt.  Heat the oil in a Dutch oven over medium high until shimmering.  Cook the meat until browned on both sides, about 6 minutes.  (Don't crowd the pan.)  Transfer the meat to a plate.

2.  Add the onions to the fat left in the pot (may need to add more oil) and cook over medium heat until golden, about 5 minutes.  combine the garlic, chili powder, coriander, cumin, sugar and 1 tsp salt in a small bowl, then stir the mixture into the pot.  Cook until fragrant, about 1 minute.  Add the tomato sauce and water and bring to a boil.  Return the meat and juices to the pot, cover, reduce the heat to low and gently simmer until the meat is tender, about 1 1/2 hours.

3.  Adjust an over rack to the middle position and heat the oven to 350 degrees.  Strain the beef mixture over a medium bowl (I just removed the meat), breaking the meat into small pieces reserve the sauce.  Transfer the meat to a bowl and mix with 1 cup of the cheese, the cilantro, and jalapenos.

4. Spread 3/4 c sauce in the bottom of a 13 x 9 inch baking dish.  Microwave 6 tortillas on a plate on high power until soft, about 1 minute.  Spread 1/3 c beef mixture down the center of a tortilla, roll the tortilla tightly, and set it in the baking dish seam side down.  Repeat with the remaining tortillas and beef mixture.  Pour the remaining sauce over the enchiladas and spread to coat evenly.  Sprinkle the remaining  1 c. cheese evenly over the enchiladas, cover tightly with aluminum foil, and bake until heated through, 20 to 25 minutes.  Remove the foil and continue baking until the cheese browns slightly, 5-10 minutes.

Tuscan Garlic Chicken Pasta

This one is very simple, but I always need a recipe.  It is from Cook's Country magazine.  They're the same people who bring you America's Test Kitchen.  I was planning on making it when Philly was out of town.  I was afraid it would be too garlicy for him.  And let's face it, arugula is green and very much a vegetable.  I kept forgetting to take out my chicken from the freezer.  So, I made it Sat. and yes he had some when he got home.  I think he was pretty tired and hungry, he probably would've eaten a whole plateful of kale if I had put it in front of him.  However, I had all my wits about me and I think thought is really good and super easy.  You can substitute spinach for the arugula.  By using the pasta water, you are adding moisture that has some starch from the pasta in it.  It will give you a slightly thicker sauce.  I have a hint so you always remember to save some pasta water.  Place a 2 cup (heat safe) cup in your sieve.  Otherwise you may dump your noodles and lose your water.  I add 1 cup of the water to the pan used to brown the chicken to get all the yummy brown bits and then add it to the pasta and chicken.  I  save the other cup to add to the leftovers.

Tuscan Garlic Chicken Pasta

6 cloves of garlic, minced
1/4 tsp red pepper flakes
6 T extra-virgin olive oil
4 boneless, skinless chicken breasts
1 lb penne pasta
1 (5 oz bag) baby arugula (coarsely chopped)
1/2 c. chopped fresh basil
6 T lemon juice (2 lemons)
1 c. grated Parmesan cheese (+ more for serving)

1. Bring 4 quarts of water to boil in a large pot.  Add salt.  Meanwhile, combine garlic, pepper flakes and oil in a small bowl.  Microwave until garlic is golden and fragrant, about 1 minute.

2.  Pat chicken dry with paper towels and season with salt and pepper.  Transfer 1 T of the garlic oil to a large skillet and heat over medium-high heat.  Add chicken and cool until well browned and cooked through, about 5 minutes per side.  Transfer to cutting board and tent with foil.  Let rest 5 minutes, then slice thin and set aside.

3. Cook pasta according to directions.  Reserve 2 cups of the cooking water.  Drain pasta and return to pot.  Stir in sliced chicken, arugula, basil, lemon juice and remaining garlic mixture.  Add 1 c. of pasta water to the skillet used to cook the chicken.  Scrape the brown bits and then add this to  the pasta mixture.  Remove from heat and add cheese.  Season with salt and pepper.  Serve with additional parmesan cheese and red pepper flakes.

Pollo en Chile Guajillo

Before I had cable TV, I used to love watching "Daisy cooks" on public television.  Of course I needed the cookbook.  Everything she made always sounded so good.  This recipe is originally made with pork.  I made it on Sat. and it was awful!  We didn't even eat it.  We threw it out and went to Mac and Don's.  Why an I blogging about it?????  I thought the sauce was rich, delicious and had a unique flavor.  I think it would be good with chicken.  So, I'm giving you the updated version.  I found the guajillo chiles in the Latino section at Cub.  The sauce is rich and there is plenty of it.  Serve it over rice.  another idea would be to cook the pork in the crock pot and then mix it together with the sauce.  You'll have to cook the sauce separate.  I think it would burn in the crock pot.

Pollo en Chile Guajillo

3 lbs boneless skinless chicken

low salt chicken broth

1 bay leaf

10 Guajillo chiles

2 Tbls olive oil

1 Spanish onion, peeled and cut into 3 pieces

3 plum tomatoes

1/4 cup canola oil

2 Tbls flour

1. Cut the chicken into 2 inch pieces and place in a dutch oven.  Cover by 2 inches with chicken broth. Add bay leaf.  Cover and simmer until cooked through.

2.  Meanwhile, remove the stems from the chilies and tap out the seeds. Heat the olive oil in a skillet over medium heat.  Add the chilies and toast them.  Until they crisp up a bit.  Be careful not to burn them.  Remove the chilies and place in a bowl.  cover with water to rehydrate.

3.  While the chilies are soaking, add the onions and tomatoes to the skillet.  Cook until they are blackened on all sides.

4.  After the chicken is cooked, remove 2 cups of the liquid.  Place the liquid in a blender, add the chilies, onions and tomatoes.  Puree until smooth.  Remove another 2 cups of liquid and reserve.  Remove the chicken from the dutch oven.  Wipe out the pan.  Add the oil and heat over medium-low heat.  Whisk in the flour and cook, stirring for 3-4 minutes.  Pour the chili sauce into the pot slowly.  As it comes to a boil, it will thicken.  Stir well to prevent the sauce from sticking and scorching as it thickens.  

5.  Add the chicken back to the pan and heat through.

6.  Serve over rice.

Chicken and Cheese Quesadilla Pie

Here is a quick weeknight dinner for you.  By using rotisserie chicken, it is fast and the chicken is more flavorful.  I was afraid that it would overflow.  So, I only used half of the milk and flour.  Also, I didn't have a 10" tortilla.  So, I used 3- 6" tortillas and overlapped them.    Serve the with extra salsa and sour cream.

Chicken and Cheese Quesadilla Pie

1 (10-inch) flour
1 rotisserie chicken, skin discarded, meat shredded (about 3 c)
1/2 c finely chopped fresh cilantro
1/2 drained jarred pickled jalapenos, chopped
2 c shredded sharp cheddar cheese (divided)
salt and pepper
2 large eggs
1 c whole milk
1 c flour
1 tsp baking powder

1. Preheat oven to 450 degrees.  Grease a 9-inch pie plate.  Press the tortilla into pie plate and spray lightly with cooking spray.  Toss chicken, cilantro, jalapenos, 1 c of the cheese and 1/2 tsp salt and 1/2 tsp pepper in a large bowl until combined.  Spread filling over tortilla.
2 Whisk eggs, milk, flour baking powder and 1/2 tsp salt in a bowl until smooth.  slowly pour over filling, then sprinkle with the remaining cheese.  Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes.  Cut into wedges and serve.

Big Fat Greek Pasta Salad

This was delicious!  And it was easy.  What's not to love about that.  It is a little twist on chicken pasta salad that I found in Pampered Chef's  "29 Minutes to Dinner Volume 2".  I altered it a bit by mixing the cucumbers and onions with the dressing.  We ate the chicken breast warm and the pasta salad cold, but tomorrow we'll have the leftovers cold.  I used the Greek Seasoning from Penzeys and I highly recommend it.  I think some warm pita bread would be good with it too.

Tzatiziki Pasta and Chicken Salad

Salad and Chicken

8 oz uncooled campanelle pasta

1 tsp olive oil

4 boneless skinless chicken breasts

2 T Greek Rub

1 seedless cucumber

1/2 small onion, diced

Dressing

1 c Greek yogurt

1/2 c mayonaise

2 garlic cloved, minced

2 T lemon juice

1/2 tsp salt

1/2 tsp fresh ground black pepper

1.  Cook the pasta al dente according to directions.  Drain and rinse with cold water to cool.

2.  Meanwhile, rub the seasoning on the chicken breasts.  Heat a grill pan and run with olive oil.  Cook the chicken 3-5 minutes each side.

3.  Prepare the dressing.  combine dressing ingredients until smooth.