September 28, 2003
Chicken Enchilada Soup
1 Tbsp vegetable oil
1 lb chicken breast fillets (about 3)
1 clove garlic, pressed
½ cup diced onion
4 cups chicken broth
1 cup Masa Harina (corn flour)
1 cup enchilada sauce
16 oz Velveeta
1 tsp chili powder
½ tsp cumin
1 tsp salt
3 cups water
Directions
1. Add oil to large pot on medium heat. Add chicken breasts and brown 4-5 minutes per side. Set chicken aside.
2. Add onions and saute until theystart to become translucent (~2 minutes). Add garlic and cook another minute. Add chicken broth.
3. Combine Masa Harina with 2 cups water and whisk. Add to pot.
4. Add remaining water, enchilada sauce, cheese and spices. Bring to a boil.
5. Shred chicken to bite sized pieces and add to pot. Reduce heat, simmer 30-40 minutes until thick.
Top with shredded cheese, crumbled tortilla chips, sour cream, scallions, and/or pico de gallo.
Notes
I don't shred the chicken, I cut it up into bite-sized pieces before cooking it.
You'll find Masa Harina in the ethnic food aisle of the grocery store.
A box of Swansons Chicken Stock = 4 cups.
You can use canned enchilada sauce, but it's noticably better if you make your own. Easy to do too.
Enchilada Sauce
1 Tbsp olive oil
2 cloves minced garlic
1 tsp minced onion
½ tsp dried oregano
2½ tsp chili powder
½ tsp dried basil
1/8 tsp ground black pepper
1/8 tsp salt
¼ tsp ground cumin
1 tsp dried parsley
¼ cup salsa
1 8oz can tomato sauce
1½ cup water
Directions
Heat oil in saucepan over medium heat.
Add garlic and sauté for a minute.
Add everything but the water and mix well.
Add the water, bring to a boil.
Reduce heat to low and simmer 15-20 minutes.
You can use the leftover sauce as a marinade. Add the juice of one lime or a splash of vinegar for tang.
Posted by: Ted at
05:02 PM | category: Recipes
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September 23, 2003
Ingredients:
1½ cups sweet sausage links (12 links)
3-4 slices bacon, cut up into small pieces
¾ cup diced onion
1¼ tsp minced garlic
2 medium potatoes
4 cups chicken stock (1 box of Swanson stock = 4 cups)
2 chicken bouillon cubes
red pepper flakes to taste for heat
2 cups Kale leaves, sliced into thin strips
1/3 cup heavy cream
Directions:
Preheat oven to 300 degrees. Place sausages onto a sheet pan and bake for 25 minutes or until done. Cut into half lengthwise and slice at an angle into ½" slices.
Cook bacon and onion together until onions are almost clear. Add garlic and cook an additional 1 minute.
Cut potatoes in half lengthwise then cut into ¼" thick slices.
Add Chicken stock, bouillon, pepper and potatoes. Bring to a boil, reduce heat and simmer 15 minutes.
Add sausage, kale and cream. Return to boil, then simmer 5 minutes.
Posted by: Ted at
08:35 AM | category: Recipes
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September 08, 2003
Baked Apple Dumplings
Choose a crisp baking apple, such as pippin or Granny Smith.
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/3 cup chopped walnuts
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
6 medium baking apples, pared and cored
a little granulated sugar to sprinkle
Directions
1. Preheat oven to 350° F.
2. Mix together sugar, cinnamon and walnuts. Set aside.
3. In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry cutter, or blend rapidly with fingertips until dough resembles oatmeal.
4. Stir in milk. Mix to a smooth dough.
5. Turn dough onto floured board. Divide into 6 equal portions. Roll each portion until large enough to wrap around one apple. Make sure itÂ’s not too thick. Dust lightly with plain sugar.
6. Place each apple in center of individual dough, but do not wrap. Sprinkle reserved sugar mixture into the core of each apple.
7. Bring dough over each apple. Wet edges of dough to seal.
8. Place on lightly greased baking sheet. Bake in 350° F. oven until apples are tender and the dough is crispy, about 1/2 hour.
Serve plain, or with a scoop of vanilla ice cream on the side. You can also drizzle caramel syrup over it all or with crushed peppermint candy over the ice cream.
Serves: 4 to 6
Posted by: Ted at
10:50 AM | category: Recipes
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