Chicken Enchiladas

Cinco de Mayo is around the corner and there are all kinds of great Mexican recipes popping up in the web.  Here's one of them.  Makes for a nice easy recipe to make at the lake anytime!

Serves 8

Ingredients

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

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute 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.

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

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute 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.

Recipe & Photo courtesy Tyler Florence

Foodie Friday is at Designs By Gollum

Derby Party...Corn Pudding

Similar to a soufflé, this corn pudding puffs up, then sinks a little as it cools. It makes an impressive side dish for our Derby Party. The rest of the menu is over at my main recipe blog, Lindaraxa's Garden.

This recipe can easily be halved; bake the pudding in a shallow 2-quart baking dish for 45 minutes.

Ingredients:

1/2 cup fresh bread crumbs
1 1/2 cups grated cheddar cheese
4 lb. corn kernels, about 14 cups
6 shallots, peeled
2 cups heavy cream
1/4 tsp. Tabasco sauce
1 Tbs. salt
1/2 tsp. freshly ground pepper
12 eggs
1 Tbs. chopped fresh thyme

Directions:

Preheat an oven to 350°F. Grease a 17-by-10-inch roasting pan or baking dish. Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.

In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.

In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.

Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours. Serve immediately. Serves 12 to 14.

Adapted from Williams-Sonoma New American Cooking Series, The Heartland, by Beth Dooley (Time-Life Books, 2001).

Late Spring at the Lake

Last week I hurried to get everything on the ground, including herbs and flowers.  This year everything is red.  I find combining the herbs with the flowers makes a pretty display on the deck.  The path down to the dock is a beautiful sight, quite different from just a couple of weeks ago.

Trying to grow mint on a pot, let's see what happens...

lemon balm

cilantro and thai basil

oregano back from last year!

chives, rosemary and basil

lavender

 impatients

tarragon and parsley

the path to the lake

Lucy's favorite stop, the ferns!

my new toy, Pawley's Island swing!

wild flowers, sort of...

beautiful sky, no?

 

I'm from Florida!...just visiting.....

Strawberry Almond Cream Tart

We've got to make this, people, particularly now that strawberries are cheap.  And don't forget strawberry preserves to give away this Christmas.  Believe me, you'll be glad you did! I can see my weekend unfolding before my eyes....

This recipe is from the new Cooking Light Cooking Through the Seasons via Steamy Kitchen.

Instead of making individual tartlettes, you can make one big tart, just use a 9-inch removable bottom tart pan

Ingredients

Crust:

36 honey graham crackers (about 9 sheets)

2 tablespoons sugar

2 tablespoons butter, melted

4 teaspoons water

Cooking spray

Filling:

8 ounces cream cheese

1/4 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon finely grated lemon zest (use a rasp grater)

Topping:

6 cups small fresh strawberries, divided

1/3 cup sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

3 tablespoons sliced almonds, toasted

Six 4-inch round removable-bottom tart pan or one 9-inch pan


Directions:

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in 6 mini round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge of each tart. Cover and chill 3 hours.



Photo Steamy Kitchen

Two Easy Sauces For Spring!

French Vinaigrette

A wonderful recipe to have on hand in Spring,  not only for salads, but also to accompany asparagus and artichokes. Check out today's post on Lindaraxa's Garden.  Make sure you use Dijon mustard, Maille if you can find it or Grey Poupon which is readily available everywhere  This recipe is from David Leibowitz's blog.  For the original post go here

French Vinaigrette

Makes about 1/4 cup (60 ml), enough for one large green salad

Ingredients

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

3T to 4T olive oil

fresh herbs, if desired

Freshly ground pepper

Directions

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add 3 tablespoons of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.

If you wish to add fresh herbs, it's best to chop and mix them in shortly before serving so they retain their flavor.

Grind the pepper after you have dressed the salad with the vinaigrette!

Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it's best to add the shallots closer to serving so they don't lose their verve.

Hollandaise Sauce

Now this is my favorite, and if you follow my directions, you will get it perfect every time!  It is the trick I used to get my children to eat asparagus and artichokes when they were little. 

The two most important things, make sure eggs are room temperature and the butter is bubbling when you add to yolks. 

Hollandaise Sauce

Makes about 1 cup

Ingredients

3 eggs

8 TB unsalted butter

1 TB lemon juice

dash cayenne

salt

Directions

Take the eggs out of fridge about 4 hrs. before you cook them. They must be room temperature!

Separate 3 yolks from white. Add yolks to blender. Melt 1 bar of butter in a skillet, add about 1/4 tsp cayenne, salt and pepper and cook until bubbly on medium heat. When the butter is about ready to come to a boil, start your blender on high and blend the egg yolks for at least 30 seconds. Slowly pour the bubbling butter into the eggs in a steady drip and squeeze 1 TB of the lemon juice. Stop! you are done!!! Pour into a glass bowl and keep warm on top of the stove. Taste it, if it needs more salt, pepper or lemon juice, add and stir with a spoon. keep warm near the stove

Poached Eggs with Tarragon Cream

Those of you who have been following both my blogs should know by this time that I simply adore baked eggs.  Every time I see a recipe, I'm fair game and I'm happy to say I'm seldom disappointed!

One of the great things about these eggs is they are simple and easy to assemble and can wait to bake until you are ready for them.   They make an excellent choice for an elegant lunch anytime you have unexpected company.

This particular recipe is from the Los Angeles Times

Total time: 25 minutes


Servings: 2

Ingredients

Nonstick cooking spray, optional

1 teaspoon minced shallot

2 tablespoons plus 2 teaspoons butter, divided

2 tablespoons flour

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon salt

2 teaspoons minced fresh tarragon

4 eggs

1/4 cup shredded Gruyere cheese

2 tablespoons fresh bread crumbs


Directions

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water; bring to a boil.

2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir in the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir in the tarragon. Cover; set aside.

3. Heat the oven to 375 degrees.

4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.

5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.


Copyright © 2010, The Los Angeles Times

Asparagus Gruyere Tart

This is really simple to make and makes a great splash.  Delicious with a baked ham, salmon or grilled lamb chops!


Ingredients


Serves 4

Flour, for work surface

1 frozen puff pastry

5 1/2 ounces Gruyere cheese, shredded (2 cups)

1 1/2 pounds medium or thick asparagus

1 tablespoon olive oil

Salt and pepper

Directions

1.Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch in from the edges to mark a rectangle. Using a fork, pierce pastry inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

2.Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

From Everyday Food, March/April 2003

It's Foodie Friday over at Designs By Gollum and I'm going over for a visit, come along, great stuff!