GREEN ENCHILADA CHICKEN SOUP

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
• Remove chicken and shred.
• Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
• Turn slow cooker to warm and stir until cheeses are melted.
• Add hot sauce or additional salsa to taste.
• Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
• Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

• Heat oil in a skillet over medium high heat.
• Saute onion until soft.
• Add garlic and cook for 1 minute.
• Reduce heat to medium.
• Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
• Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
• Use an immersion blender to blend ingredients to your desired consistency.
• Transfer back to your skillet.
• If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in Cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

• In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
• Season the salmon with fresh ground salt and pepper to taste.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add honey and whisk to combine (mixture should be bubbly).
• Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
• Transfer salmon pieces to a platter and cover to keep warm.
• Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
• Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
• Serve salmon topped with shrimp pieces.
• Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
• Serve immediately.

CHIPOTLE CHICKEN

 

CHIPOTLE CHICKEN

2 boneless chicken breasts, cut into bite sized pieces
1 + 1 tablespoons butter
1 Poblano pepper. stemmed, seeds removed and sliced
1 small yellow onion, sliced thin
FRESH ground sea salt and black pepper
¼ cup Cornstarch
2 tablespoons mayonnaise
2 +/- teaspoons Chipotle chile paste
¼ cup FRESH cilantro FINELY chopped
1 tablespoon QUALITY honey
Prepared white rice, mashed potatoes or pasta
2 tablespoons grated Cotija cheese

• In a large bowl, whisk together the mayonnaise, honey, 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be – set aside until needed.
• Heat 1 tablespoon butter in non stick skillet.
• Add onions and peppers, sautéing 3-5 minutes until soft and beginning to caramelize.
• Season chicken pieces with FRESH ground sea salt and black pepper.
• Coat chicken pieces with cornstarch, shaking off excess.
• Add remaining 1 tablespoon butter to skillet.
• When butter is melted add chicken pieces in a single layer cooking 3-4 minutes or until lightly browned on all sides.
• Pour reserved sauce over chicken, stirring to coat well.
• Garnish with Cotija cheese and cilantro. Cilantro is also good added to rice, pasta or potatoes.

YUCATAN CITRUS CHICKEN

This was originally a recipe from Hello Fresh that I have adjusted and adapted to our liking.

In my opinion tangy citrus is probably the most key ingredient in the Yucatan’s vibrant cuisine. Lemon and orange juices are often used to marinate pork, chicken and even beef as well as also used as pickling liquid for a tangy onion garnishes. When paired with zesty spices it adds a savory note to the tang as it tenderizes the meat and creates mouth watering results.

SAUCE
2 tablespoons sour cream
1 teaspoon Ancho Chili Powder
1 teaspoon Smoked Paprika

• In a small bowl whisk together the sour cream, paprika, chili powder and a pinch of salt.
• Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
• Set aside until needed.

QUICKLED ONIONS
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
¼ teaspoon sugar

• In a small microwave safe bowl toss the onion slices, lemon juice, sugar and pinch of salt together.
• Microwave 30 seconds to 1 minute until onions are softened.
• Set aside until needed.
• Drain before serving.

TEX MEX RICE
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
½ cup Jasmine Rice
1 cup water
LARGE pinch sea salt
1 tablespoon butter

• In a small pan combine rice, water, spices, and a large pinch of salt.
• Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until rice is tender.
• Keep covered off heat until ready to serve.

YUCATAN CITRUS CHICKEN
1 LARGE lemon, zested and juiced
1 yellow onion, halved and sliced thin
1 Poblano pepper, halved, cored and thinly sliced into strips
¼ cup ROUGHLY chopped cilantro
3/4 pound chicken strips, cut into small pieces
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3-4 tablespoons Tex-Mex Paste (2 “cubes” from recipe below)
1 tablespoon avocado oil

• Pat chicken dry with paper towels.
• In a small bowl whisk together Tex-Mex paste, mandarin juice, lemon juice, lemon zest, cumin, chili powder and garlic powder.
• Toss chicken in bowl with mixture.
• Chill for at least an hour, preferably overnight.
• Heat a drizzle of avocado oil in a large pan over medium-high heat.
• Add poblano and season with FRESH ground salt and pepper.
• Cook, stirring, until slightly softened, 3-4 minutes.
• Add another drizzle of oil and remaining onion; season with salt and pepper.
• Cook, stirring, until veggies are tender, 4-6 minutes.
• Transfer to a plate.
• Heat a drizzle of oil in the same pan over medium-high heat.
• Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes.
• Taste and adjust seasoning with FRESH ground sea salt and pepper.
• Stir in cooked veggies, then remove pan from heat.

ASSEMBLY

• Fluff rice with a fork.
• Stir in butter and season to taste with salt.
• Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion as you like.
• Sprinkle with cilantro.
• Serve with lemon or lime slices.

TEX MEX PASTE
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoky paprika
4-5 teaspoons QUALITY cocoa
3 teaspoons sugar
3 teaspoons sea salt
3 teaspoons unseasoned rice wine vinegar
3 cloves garlic, mashed
2-3 ounces pureed Chipotle chilis
1 FULL bulb roasted garlic
3-4 teaspoons tomato paste
14 ounce can fire roasted tomatoes
1 white onion, FINELY diced

• Puree diced onion and minced garlic in food processor.
• Add chipotle chilis, roasted garlic and fire roasted tomatoes blending until smooth.
• Add  vinegar and remaining ingredients blending until well mixed.
• Portion into an ice cube tray or herb keeper for freezing to use at a later date.

TACO SPAGHETTI

I loved this recipe because it was ALL made in the same pan so it’s quick and easy clean up, but also because I can no longer eat a lot of grain products so I still feel like I’m getting my tacos without have to deconstruct them! After making it exactly as written the first time, I adapted it the next time and found it was just easier and tastier to prepare the noodles separately.

You can always add your favorite taco toppings such as extra cheese, green onions or a dollop of sour cream to make it your own.

TACO SPAGHETTI servings 2 – adapted from Space Ships & Laser Beams

2 teaspoons avocado oil
1/3 pound QUALITY ground beef
1/4 cup chopped yellow onions
2 teaspoons taco seasoning
1/3 cup original Rotel tomatoes with juice
spaghetti noodles for 2, prepared al dente
1/3 cup homemade bone broth (chicken or beef – your choice)
1/2 cup Mexican style shredded cheddar/Jack cheese
scant 1/4 cup cilantro, chopped
minced green onions, for garnish
chopped olives, for garnish
chopped jalapeños, for garnish

• Heat oil in a LARGE skillet over medium heat. 

• Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

• Add taco seasoning, tomatoes (including juice) and broth.

• Cover and simmer for 10 minutes until most of the liquid is absorbed.

• Stir in noodles, stirring to coat well and simmer 5 minutes more.
• Remove from heat.
• Sprinkle half of the cheese and half the cilantro into the pan and stir to coat the spaghetti with the cheese and sauce.

• Top with remaining cheese and cilantro.
• Serve with a dollop of sour cream and your favorite taco toppings.


NOTES

• For the best flavor, grate your own cheese rather than using a store bought bag of grated cheese. The store bought grated version usually has an anti-caking agent on it so it doesn’t melt as well.
• For a quicker weeknight cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

TATCHOS

 

TATCHOS

1/3 pound ground pork
1/3 pound ground chuck
1/3 pound bacon, diced
3-4 cups tater tots
4 ounce can green chiles
1/4 + 1/4 cup salsa
1 tablespoon taco seasoning
4 green onions, 2 sliced, 2 minced
1 serrano chile, seeded, de-veined and finely chopped
1/2 cup chopped tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream

• In a large skillet fry bacon until browned and crumbly. Remove bacon with slotted spoon and drain on paper towels.
• Bake tater tots until completely crisp while you are making the meat.
• Add pork and beef to bacon grease and brown until cooked through and crumbly.
• Pour off excess grease from meats.
• Add green chiles, 1/4 cup salsa, half of the green onions and taco seasoning, stirring to combine well and cooking for several minutes to blend flavors.
• Drain meat well of excess grease.
• Sprinkle meat over prepared tater tots.
• Top evenly with grated cheese.
• Bake 5 minutes until cheese is melted.
• Top with tomatoes, remaining green onions, serrano chiles, salsa and sour cream.

CHILI RELLENOS CASSEROLE

This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.

I've modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for :D

Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.

CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it's browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon cinnamon
FRESH ground sea salt and black pepper

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices

• Preheat oven to 350°.
• Mix cheese together. Reserve 1/2 cup for topping.
• Whisk eggs together with the half and half and the flour.
• Fold in ground meat mixture.
• Fold in half the cheese.
• Spray an 8x8 baking dish with non-stick cooking spray.
• Pour egg and meat mixture into baking dish.
• Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
• Top with the other half of the cheese.
• Bake 1 hour until bubbly and golden.
• Top with reserved cheese and let sit in the off oven for 5 minutes.
• Top with your favorite garnishes.

**Tillamook makes a Spicy Mexican Blend that works well with this recipe.

ADOBO CHICKEN

 

ADOBO CHICKEN adapted from Bobby Flay

1 tablespoon ancho chile powder*
1 tablespoon New Mexican chile powder*
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)*
1/2 teaspoon ground cumin*
1/2 teaspoon garlic powder*
1/2 teaspoon onion powder*
1/2 cup orange pineapple juice 
1 limed, juiced 
FRESH ground sea salt and black pepper 
2 tablespoons avocado oil 
2 boneless skinless chicken breasts, about 8 ounces each 

• Preheat 2 cast-iron grill pans over medium heat.
• Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl.
• Add the oil and whisk.
• Put the chicken in the marinade, turning the chicken to coat both sides. 
• Grill the chicken until golden brown and slightly charred on one side, about 4 minutes.
• Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165°.  

NOTE: *These are the ingredients from Bobby Flay’s recipe.  I have replaced them with a combination of equal parts Pampered Chef’s Chile Lime seasoning and Organics Adobo seasoning.

REFRIED BEAN & RICE BOWLS

 

REFRIED BEAN & RICE BOWLS adapted from MOLLY YEH

1/2 pound ground beef
1 medium yellow onion, diced
1 teaspoon chili powder
4 ounces canned diced green chiles
14-ounce cans seasoned black beans, drained and rinsed
1 can white shoepeg corn, drained
2 limes, juiced
FRESH ground sea salt and black pepper
3 cups cooked white rice
1 cup (4 ounces) grated white Cheddar or Cotija cheese
1/2 bunch green onions, trimmed and sliced
Salsa of choice
1 jalapeno, seeded and sliced
FRESH cilantro, for garnish

• Cook ground beef in a large skillet over medium-low heat, rendering all of the fat until cooked through, 6 to 8 minutes.
• Drain, reserving fat and set aside.
• Increase the heat to medium and add the onions to rendered fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes.
• Add the chili powder and cook for another minute.
• Stir in the green chiles and black beans.
• Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor, add 2 to 4 tablespoons water to the puree if it seems too dry.
• Stir in corn and ground beef.
• Stir in the juice of 1 lime and season with salt.
  To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice.
• Garnish with cheese, salsa and scallions.
• Scatter the jalapeno slices and cilantro on top.

HOMEMADE TORTILLAS adapted from Molly Yeh

2 cups (254 grams) all-purpose flour, plus more for dusting
FRESH ground sea salt and tri-color pepper
1 teaspoon sugar
1/4 cup avocado oil

• Combine the flour, salt and sugar in a medium bowl.
• Add the oil and mix until coarse and mealy.
• Stir in 3/4 cup water to form a dough.
• Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes.
• Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes.
• Heat a dry skillet over medium heat.
• Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one.
• Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side.
• Keep warm in a towel until ready to serve.

BEEF & BEAN ENCHILADAS ~ TAKE OUT STYLE

Take Out Style Enchiladas are a power packed recipe full of flavor with a velvety chili sauce that is very fragrant, but NOT overly spicy. Adapted from Jennifer Aaronson @ MARLEY SPOON

BEEF & BEAN ENCHILADAS ~ TAKE OUT STYLE

8 (6-inch) corn tortillas
2/3 pound lean ground beef, browned to crumbly and drained of grease
1 can shoepeg niblet corn, drained
2 cups (8 ounces) shredded cheddar-jack blend
2 ounces pickled jalapeños, FINELY chopped
1 can black beans, drained and rinsed
2-3 green onions, sliced and diced (greens and whites separated)
1 tablespoon beef broth concentrate
4 tablespoons tomato paste
1 1/4 cup chicken broth
1 1/2 tablespoons taco seasoning
1 tablespoon WONDRA flour
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

• Preheat oven to 425° with a rack in the center.
• Heat 1 tablespoon oil in a medium saucepan over medium.
• Add taco seasoning, tomato paste and 1 tablespoon flour; cook, whisking, 1 minute.
• Whisk together broth and beef broth concentrate.
• Add to saucepan, stirring to blend. Bring to a simmer, cooking 8-10 minutes until slightly thickened.
• Season to taste with FRESH ground sea salt and black pepper. 
 Remove from heat and set aside.
  
• In a large bowl, combine ground beef, beans, scallion whites, chopped jalapeños, half of the corn, 1/3 cup of the sauce and ⅔ of the cheese; stir to com-3bine.
• Season to taste with FRESH ground sea salt and black pepper.

• Brush tortillas on both sides with oil, then place on a rimmed baking sheet.
• Bake tortillas on center oven rack until just warmed and softened, about 2-3 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out, keep covered until ready to use.

• Lightly oil the inside of a medium baking dish.
• Pour in ¼ cup sauce, spreading to coat the bottom.
• Arrange tortillas on a work surface.
• Divide filling (about ⅓ cup each) evenly among tortillas; roll up tightly and arrange in prepared baking dish, seam side down.
• Top with remaining sauce.
• 
Sprinkle enchiladas with remaining cheese.
• Bake on center oven rack until cheese is browned and bubbling, 20 minutes.
• Garnish with remaining scallions sprinkled over top, and with remaining jalapeños on the side.

CHICKEN TORTILLA SOUP

 

CHICKEN TORTILLA SOUP serves 6

1 medium onion, finely chopped
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) mild enchilada sauce
1 can (4.5 oz) chopped green chiles
4 cups chicken broth
1 can white shopper corn
4 cloves garlic, minced
1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1/4 cup chopped FRESH cilantro
1/2 teaspoon salt
3 cups diced rotisserie chicken
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips
chopped onions for garnish
sour cream dollop for garnish
drizzle of hot sauce for garnish
chopped cilantro for garnish

• Add everything except chicken to a large sauté pan or soup kettle.
• Cover, cooking over medium heat and bring to a SLOW boil.
• Lower heat to low and simmer 30 minutes.
• Add chicken, stirring to blend.
• Serve immediately with toppings.

PORK GREEN CHILI ala CROCK POT

 

PORK GREEN CHILI ala CROCK POT
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
2 pound pork loin, cut into large chunks
3-4 LARGE garlic cloves, minced
1 large yellow onion, diced
8 ounces taco sauce
8 ounce chopped green chilies
1 can ROTEL original fire roasted tomatoes with green chiles
2 teaspoons cumin
1 bunch green onions, chopped or sliced thin (reserve some for garnish)
1 can Bush's black beans, rinsed and drained
1 can S&W Cattle beans, rinsed and drained
1/2 cup FRESH chopped Cilantro + a few sprigs for garnish
sour cream, for garnish
shredded cheese, for garnish
GRANDMA Ware's skillet corn bread

• Heat oil in skillet.
• Generously season pork roast with FRESH ground sea salt and black pepper.
• Add pork pieces to skillet and sear on all sides.
• Transfer pork pieces to slow cooker.
• Add onions to skillet and saute' until softened.
• Add garlic, green chiles, taco sauce, cumin, 1/2 cup chopped cilantro, ROTEL tomatoes and most of the green onions to the skillet, blending well and cooking until fragrant. Add to slow cooker and stir well with pork pieces.
• Cook on HIGH 90 minutes.
• Lower to LOW and cook 6 hours more until pork is tender.
• Add beans and cook another 30 minutes.
  Serve with a dollop of sour cream, fresh chopped cilantro, chopped green onions and shredded cheese PLUS your favorite corn bread!

TACO BOWLS

I LOVE this recipe because there is an actual saladness to it and no tortillas are needed. It is as refreshing as it is filling and hearty.

TACO BOWLS serves 4
1 pound ground beef
2 tablespoons avocado oil
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
4 ounce can diced green chiles, drained but reserved
1 bunch green onions, sliced thin
1/2 cup mini pepper rings
4 LARGE radishes, sliced thin
2 cups grape tomatoes, halved
6 cups shredded cabbages and carrots
1-2 LARGE avocados, sliced
1 LARGE lemon, juiced
FRESH ground sea salt and black pepper
FRESH chopped cilantro, to taste
1 cup sour cream
1-1 1/2 cups shredded cheddar
salsa (optional)

• Heat oil in large skillet over medium high heat.
• Add garlic and pepper rings, cooking and stirring 5-7 minutes until it begins to brown.
• Add beef, chili powder, cumin, cayenne pepper, green chiles and salt. Cook, stirring occasionally until beef is cooked through.
• Whisk together the lemon juice and reserved green chile liquid.
• Arrange FRESH ingredients in bowls.
• Drizzle with lemon juice mixture.
• Sprinkle generously with FRESH ground sea salt and black pepper.
• Divide the shredded cheese and a dollop of sour cream to each bowl.
• Add a large scoop of the meat to each bowl, garnish with cilantro and serve immediately.

BUFFALO CHICKEN MONKEY BREAD

 

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

• Heat oven to 375°.
• LIGHTLY spray 12-cup bundt cake pan with cooking spray.
• In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
• Cut 5 biscuits into thirds to make a total of 15 pieces.
• With your hands press and str3etch each piece slightly to make dough round.
• Place 1 teaspoon of cheese in the center of each round.
• Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
• With remaining 11 biscuits, press and stretch each into larger rounds.
• Place 1 heaping tablespoon of chicken mixture in the center of each round.
• Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
• Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
• Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
• Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
• Bake 20 minutes or until tops of balls are golden brown. 
• Cool in pan the slightly, about 5 minutes. 
• Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
• Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

• Preheat oven to 350°.
• Whisk together the cumin, oregano and sea salt.
• Rub pork with seasoning mix, pressing into the meat.
• In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
• Sear pork on all sides until browned.
• Add 1 cup of the broth.
• Cover and bake 2 hours.

 

• Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
• Shred pork with 2 forks.
• Add chiles to the now empty pan and cook over medium heat until they puff up.
• Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

• Add remaining oil to the pan.
• Add onion and garlic, stirring occasionally until tender.
• Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
• Simmer 45-60 minutes.
• Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

• Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
• Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

BUFFALO CHICKEN ENCHILADAS

 

BUFFALO CHICKEN ENCHILADAS
2 cups shredded or pulled chicken pieces
2 cups shredded cheddar cheese, divided
1 can ROTEL original tomatoes and green chiles, drained WELL
1 can green enchilada sauce, divided
1/2 cup Taco Bell MILD taco sauce
1 cup Frank’s ORIGINAL hot sauce
8 ounces cream cheese, softened
(8) 8 inch flour tortillas

• Preheat oven to 350°.
• Spray baking dish with non-stick cooking spray.
• In a large bowl combine cream cheese, half of cheddar cheese, 1/2 of the green enchilada sauce and Frank’s hot sauce until creamy.
• Fold in chicken pieces and green onions, reserving a few green onions for garnish.
• Fill tortillas and place seam side down tightly in a prepared baking dish.
• Combine taco sauce and remaining green enchilada sauce in a small bowl.
• Brush sauce over top of enchiladas evenly so that all tortillas are moist.
• Sprinkle remaining cheese over sauce.
• Bake 25-30 minutes until cheese is melted and enchiladas are cooked through.
• Serve immediately with green onions, fresh diced tomatoes and sour cream as garnish.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS

Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1  teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil

• In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
• Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
• Heat avocado oil in a large skillet (preferably cast iron).
• Brown chicken pieces on both sides until golden, about 5 minutes per side.
• Place in slow cooker, skin side up.
• Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!

**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.

CHICKEN & CORN ENCHILADAS SUIZA

This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!

CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce
FRESH ground salt and pepper, to taste
corn tortillas (about 16)

• Preheat oven to 350°.
• Spray a large baking dish with non-stick cooking spray.
• Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
• Add half of the cheese.
• Season with additional FRESH ground salt and pepper to taste.
• In a separate bowl mix together the salsa and enchilada sauce.
• Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
• Roll up and place seam side down in baking dish.
• Repeat until chicken mixture is gone – about 16-18 tortillas.
• Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
• Sprinkle with remaining cheese.
• Cover in foil.
• Bake until heated through, about 30 minutes.
• Uncover and spoon remaining sauce over top.
• Bake 5 minutes more to brown cheese.
• ENJOY!

CARNE ASADA & CARAMELIZED GRILLED PINEAPPLE

These pineapple spears are coated in a buttery brown sugar apple cinnamon glaze that caramelizes on the grill! It also pairs perfectly with a citrus carne asada!

CARAMELIZED GRILLED PINEAPPLE Serves: 4-6
Adapted from the Recipe Critic, Alyssa
One large ripe pineapple cut into spears
½ cup brown sugar
½ cup butter, melted
1 teaspoon cinnamon
1 teaspoon apple pie spice

• In a shallow baking dish lay the pineapple spears in a single layer pan.
• Sprinkle lightly with cinnamon.
• Whisk together the butter, brown sugar and apple pie spice. It needs to be thin enough to easily pour over the pineapple – microwave a few seconds if necessary.
• Pour over top of the pineapple spears.
• Grill for about 7-10 minutes or until it is starting to turn golden brown and has gorgeous grill marks.
• Brush with excess sauce from the dish before serving.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”^[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

• Soak the meat in the vinegar for an hour or so.
• Remove meat from vinegar and dry on paper towels.
• Sift together all the seasonings and rub into the meat on both sides.
• Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
• Let marinate for overnight or a day or so.
• Grill on a VERY hot grill to desired doneness, 2-3 minutes per side.
• Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.

NATCHITOCHES MEAT PIES

I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting.  I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana.  I didn’t like that it was fried though and converted it to a baked version.  For lack of a better definition this is a Cajun empanada 😀

NATCHITOCHES MEAT PIES
FILLING
4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth

• Brown ground beef and pork until cooked through. Drain.
• In the same pan brown bacon over medium heat until crisp.
• Remove bacon to drain on paper toweling.
• Whisk in flour to bacon grease making a roux.
• Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
• Add beef and pork in. Simmer 5-10 minutes to meld flavors.
• Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.

PASTRY
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth

• Whisk together the flour, salt and baking powder together in food processor.
• Add shortening and pulse to a cornmeal texture.
• Add eggs and broth JUST until dough comes together.
• Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
• Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
• Roll out each piece to a thin circle.
• Fill each about half full.
• Fold over and crimp edges with fork tines to seal.
• Place on a silicone lined baking sheet.
• Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
  Serve with Salsa, sour cream, chopped olives and chopped green onions.

NOTE:

• I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
• I also like to add a sprinkly of shredded cheese to the inside and garnish.