Chicken Verde Enchiladas

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Flipping through my recipe books the other day, I came across a recipe for chicken nachos using green salsa and cheese sauce, and I thought “That would make great enchiladas!” Turns out, I was right! They’re delicious! It’s a little time-consuming, but if you’re in a hurry, you can use precooked chicken breasts and a jar of tomatillo salsa from the store.

  • 1 1/2 lbs boneless,skinless chicken breasts
  • 5 tomatillos, husked and rinsed
  • 2 jalapenos, seeded
  • 1 large onion, divided (half chopped, half cut into chunks)
  • 4 cloves garlic
  • 1/4 cup fresh cilantro
  • 1 tsp cumin
  • 4 tbsp butter
  • 4 tbsp flour
  • 2, plus 1/2 cups chicken stock
  • 2 cups shredded Monterey Jack cheese
  • 2 tbsp olive oil, plus some for drizzling
  • 1 green bell pepper, chopped
  • dash white pepper (Optional)
  • salt
  • 12 flour tortillas

Preheat oven to 425 degrees.

Line a baking sheet with foil. Trim any excess fat from chicken breasts, and place on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until juices run clear.

Meanwhile, place tomatillos, 1 half of the onion, jalapenos, and garlic in a medium sauce pan with enough water to cover, and bring to a boil. Cook for about 10 minutes, until veggies are soft. Remove from pan with slotted spoon to a food processor or blender, and pulse until smooth. Add cilantro and cumin and mix well.

When chicken is fully cooked, remove from oven and let stand 5 minutes before shredding, pulling apart with 2 forks.

Heat olive oil in a skillet over medium high heat, and add chopped onion and bell pepper, and cook for 10 minutes. Reduce heat to medium low, and add chicken, 1/2 cup chicken stock, and all but 1/2 cup of salsa verde. Stir and simmer while making cheese sauce.

In a medium sauce pan, melt butter over medium heat. Whisk in flour, cooking and stirring continuously, for about 3 minutes, then stir in 2 cups chicken stock. Stir constantly until mixture has thickened. Remove from heat, and stir in reserved 1/2 cup of salsa, 1 cup of cheese, salt to taste, and add white pepper (if desired).

Reduce oven temperature to 350 degrees.

Spoon two heaping spoonfuls of chicken mixture into a flour tortilla, roll up, and place in a greased 9×13 inch baking dish. Repeat with remaining tortillas, and pour cheese sauce over enchiladas. Sprinkle with remaining cup of shredded cheese, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is lightly browned. Serve with sour cream, and fresh pico de gallo. Enjoy!

Beef, Lentil, And Noodle Stew

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I had some celery, carrots, and mushrooms in the fridge I needed to use up, and had some stew beef in the freezer, so I came up with this tasty concoction. I was going to serve it over egg noodles, then decided I didn’t feel like dirtying up any more pots to wash, so I threw the egg noodles in with the stew and it came out great! This is one instance where laziness paid off! 😉

  • 1 lb beef tenderloin or top sirloin, cut into 1 inch cubes
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 oz cremini (baby Portobello) mushrooms, sliced
  • 1/2 large onion, chopped
  • 4 tbsp butter, divided
  • 4 sprigs fresh thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 15 oz can lentils
  • 1 cup Pinot Noir or Zinfandel
  • 1 15 oz can beef broth
  • 6 oz egg noodles
  • salt
  • pepper

Melt 2 tablespoons butter in large sauce pan or stock pot over medium-high heat, and sear beef, stirring constantly, for about 3 to 5 minutes. Remove beef from pan, and place in an oven safe bowl. Cover and keep warm in unheated oven.

Reduce heat to medium and melt remaining butter in the same pan. Add carrots, celery, onion, and mushrooms, and cook about 10 minutes. Stir in wine, and cook until reduced by half. Stir in broth, thyme sprigs, rosemary, and oregano. Sprinkle with salt and pepper. ( I use grinders, so I used 3 turns of the salt, and 2 turns pepper.) Stir in lentils. Heat until mixture starts to bubble.

Return beef to the pot; cover, and reduce heat to low. Cook, stirring occasionally, about 20 minutes. Remove thyme sprigs, and stir in egg noodles. Cook, covered 20 minutes more, until noodles are soft.

Enjoy!

Filet Burgundy Chili

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Beef tenderloin and Burgundy wine, with peppers, onions, and kidney beans! No, I’m not crazy! It’s the best chili you’ve ever eaten! But I must warn you, few other bowls of chili will ever come close after you’ve had this tasty sensation!

  • 1 lb beef tenderloin, cut into bite size pieces*
  • 2 tbsp olive oil
  • 1/2 lg onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, seeded and chopped
  • 3 cloves garlic
  • 1 tbsp oregano
  • 1 tbsp cilantro
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp chipotle powder
  • 2 tsp cayenne
  • 2 cups Burgundy wine
  • 1 15 oz can kidney beans
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce

Heat olive oil in a stock pot over medium-high heat. Add onion, bell pepper, and jalapeno and cook, stirring occasionally, about 10 minutes. Add garlic and cook 5 minutes more. Stir in tenderloin to sear on all sides, about 2 minutes, then add spices. Drain off any grease that may cook out of the meat, then add Burgundy wine, and let simmer 10 minutes, or until wine is reduced by half.

Add tomato sauce, diced tomatoes, and kidney beans. When it starts to bubble, cover the stock pot and reduce heat to low. Let simmer, stirring every now and then, for an hour to let the flavors meld together. Serve with your favorite chili toppings.

*You can also substitute ground chuck, for the filet, and it’s still delicious!

**Chili can be made up to two days in advance. The longer it sits in the fridge, the better it tastes!

Cajun Mahi Over Fried Grits With Black Bean Sauce

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Health food! Well, it has fish in it at any rate! A tasty dish that has Southern fusion written all over it! Crispy, cheesy grits, and creamy, zesty black beans, surround spicy Mahi, what more can you ask for?

For Grits:

  • 3 cups water
  • 1 cup quick cooking grits
  • 1/2 cup roasted red peppers, chopped
  • 4 oz cubed Velveeta cheese
  • salt
  • pepper
  • vegetable oil for frying
  • flour for dredging

For Black Bean Sauce:

  • 1 15 oz can black beans
  • half medium onion, roughly chopped
  • 2 cloves garlic
  • 1 tbsp cilantro
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 2 tsp oregano
  • 1/4 cup roasted red peppers
  • 1 jalapeno, seeded
  • 1 tbsp olive oil

For Mahi:

  • 4 tbsp melted butter
  • 4  6 oz Mahi fillets
  • 4 tsp Cajun seasoning

*Plan ahead! Grits need to chill for at least 3 hours before cooking!

Grease an 8×5 loaf pan. Bring water to a boil in medium sauce pan, and stir in grits. Cover, reduce heat to medium-low, and cook for 5 minutes, stirring occasionally. Remove grits from heat on stir in cheese, chopped peppers, salt, and pepper. Pour into greased loaf pan, and refrigerate 3 hours, or overnight.

Preheat oven to 400 degrees.

Combine black beans, onion, garlic, red peppers, and jalapeno in a food processor or blender, and pulse until smooth. Add cilantro, cumin, cayenne, salt, oregano, and olive oil, and pulse until well blended. Pour sauce into sauce pan, and heat through.

Line a baking sheet with foil. Dip Mahi fillets in melted butter, place on baking sheet, and sprinkle each fillet with a teaspoon of Cajun seasoning. Bake for 15 minutes, or until fish flakes easily with a fork.

Heat 1/2 inch vegetable oil in a skillet over medium-high heat. Remove grits from refrigerator, and remove from loaf pan by turning upside on a plate. Cut “grit loaf” into 8 pieces. Dredge grit cakes in flour, and fry 2 at a time until grits are golden brown.

To serve, place 2 grit cakes on a plate, top with one fillet, and heaping spoonfuls of black bean sauce. Enjoy!

**Leftover Black Bean Sauce makes a great dip for tortilla chips!**

Braised Beef Short Ribs

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I never cared for traditional “Pot Roast” , (my hubby loves it), but I’ve found I really like short ribs. This recipe combines pot roast ingredients, with a little something extra to suit my taste, so it keeps everyone in the house happy! It’s warming on a cold, rainy day, and smells wonderful as it cooks!

  • 2 lbs boneless beef short ribs
  • 2 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1/2 lg onion, roughly chopped
  • 3 cloves garlic
  • 3 tbsp fresh thyme
  • 2 bay leaves
  • 15 oz can beef broth
  • 2 cups red wine
  • 2 tsp tomato paste
  • 2 tbsp butter
  • salt
  • pepper
  • 1 cup reserved cooking liquid

Place celery, carrots, onions, and garlic in the bottom of a slow cooker.

Melt butter in a medium size skillet over medium-high heat. Sear short ribs on all sides, about 1 minute per side, and place over veggies in the crock pot. Add thyme, bay leaves, beef stock, and wine, and cook on low for 8 hours.

After 8 hours has passed, remove veggies with a slotted spoon to a food processor or blender, add tomato paste, and pulse until smooth. Pour mixture into a small sauce pan, and heat over medium-low heat. Add cooking liquid, a tablespoon at a time to veggie mixture while stirring. Add salt and pepper to taste and cook until heated through. Serve short ribs over hot mashed potatoes with veggie sauce spooned on top. Enjoy!

Crab Encrusted Flounder with Parmesan Sauce

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Had some really pretty flounder that I wanted to cook, and remembered I had some snow crab pieces in the freezer, so came up with this based on classic stuffed flounder. Of course, you can always use blue crab, but I think the snow crab adds a unique flavor!

  • 4 6 oz flounder fillets
  • 1 lb snow crab meat
  • 3 tbsp mayo
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning
  • 1 tsp Everglades seasoning
  • 1 tsp parsley
  • 2 tsp sherry
  • 1 beaten egg
  • 1/2 cup breadcrumbs
  • 1/2 tsp cayenne
  • 1 tbsp melted butter
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • salt
  • pepper
  • 3 tbsp Parmesan cheese

Preheat oven to 350 degrees.

Combine crab meat and next 11 ingredients in a mixing bowl and mix well. Line a baking sheet with foil and lightly spray with cooking spray or grease with vegetable oil. Place flounder on baking sheet, brush with melted butter and sprinkle with salt and pepper. Spread 1/4 of crab mixture to each fillet, then bake 25 minutes, or until fish flakes easily with a fork.

While fish bakes, prepare the Parmesan sauce. In a medium sauce pan, melt butter over medium-low heat. Stir in flour, and cook stirring constantly for about 3 or 4 minutes, then slowly whisk in milk. Stir constantly until sauce is thickened and bubbly. Remove from heat, season with salt and pepper, and stir in Parmesan cheese.

Spoon sauce over flounder to serve. Great with steamed broccoli, carrots, and cauliflower.

Santa Fe Swine Chili

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Chili has to be one of my favorite dishes, period. I could eat it once a week, even in the hottest months of summer, so I just had to come up with another chili recipe to add to my repertoire, and why not make it with pork tenderloin? I like to top my chili with shredded cheddar, sour cream, and Fritos, though my hubby prefers tortilla chips. Load it up, or eat it straight out of the pot, it’s delicious!

  • 2 lbs pork tenderloin, cut into bite size pieces
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves minced garlic
  • 6 slices cooked bacon, chopped
  • 1 28 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can beef broth
  • 1 15 oz can kidney beans
  • 1 15 oz can black beans
  • 1  4 oz can chopped green chiles
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 3 tsp smoked paprika
  • 1 tsp cayenne

Place all ingredients in a slow cooker and cook on low for at least 8 hours. Serve with your favorite chili toppings!

*Note, this is a great workday meal! Just chop veggies and tenderloin the night before and place in baggies in the fridge. It will save time on your way to work and you’ll come home to an easy, no fuss dinner! 🙂

Pecan Crusted Grouper with Curry Cream Sauce

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I first had this dish at a local restaurant that unfortunately closed it’s doors, but I loved it so much, I decided to try my hand at making my own version. I’ve also used mahi for this when grouper wasn’t available. This is an easy dish that tastes like you worked for hours in the kitchen!

  • 4  6 oz grouper fillets
  • 3/4 cup buttermilk
  • 1 cup finely ground pecans
  • 1 cup breadcrumbs
  • 1/2 tbsp garlic powder
  • 2 tbsp dried parsley
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • pinch cayenne
  • 2 tbsp butter
  • half small onion, minced
  • 2 cloves minced garlic
  • 1 tbsp curry powder
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup coconut milk

Preheat oven to 375 and grease baking sheet. Place fish in a shallow bowl and cover with buttermilk. In a separate bowl, combine pecans, breadcrumbs, garlic powder, parsley, thyme, paprika, salt, and cayenne.

Remove fillets from buttermilk and dredge in breadcrumb mixture, coating well on all sides. Place fillets on baking sheet, and bake for 20 to 25 minutes, until fish is firm and crust is golden. While fish bakes, prepare the curry cream sauce.

Melt butter over medium heat in a sauce pan. Add onions and garlic, and cook until onions are soft, about 5 minutes. Stir in curry powder, and cook for another 5 minutes. Add chicken stock, and let simmer, stirring occasionally until reduced by half, then add the cream. Cook for 10 minutes until mixture thickens, stirring to keep it from sticking. Stir in coconut milk and salt to taste.

Spoon sauce over fillets and enjoy with some steamed broccoli, and a glass of chilled white!

Roast Beef Sandwiches with Pale Ale Gravy

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Easy and tasty “Man-Food”!

I use SweetWater 420 Extra Pale Ale in this recipe, but if you can’t find it, Sierra Nevada Pale Ale works nicely too! I like to top it with onion rings, but French Fried Onions, or grilled onions would be delicious too!

 

  • 3 lb rump roast
  • 15oz can beef broth
  • 12oz bottle of Pale Ale
  • 1.25oz package onion soup mix
  • 1 French loaf or sub roll
  • 4 tbsp softened butter
  • 8 slices provolone cheese
  • Horseradish Sauce (recipe follows)
  • 2 cups reserved cooking liquid
  • 1 beef bouillon cube
  • 1 cup cold water
  • 3 tbsp corn starch

Place roast in crock pot, fat side up. Cover with onion soup mix, beef broth, and beer. Let cook for 6 to 7 hours on low.

Remove roast from the crock pot and set on cutting board. Pour 2 cups cooking liquid into small sauce pan, with bouillon cube and heat over medium until cube dissolves. Meanwhile, slice roast against the grain with a sharpened knife to get it as thin as possible. Cover with foil and set aside. Combine corn starch in cold water and add to cooking liquid. Stir mixture occasionally, until thickened. Add salt to taste.

Cut ends from French loaf and cut into 4 sections splitting down the center of each section, but not all the way through. Butter open face of each piece and broil until slightly browned. Spread a generous spoonful of Horseradish Sauce to both sides of toasted bread, then pile on the roast beef to your liking. Drizzle with the gravy, then add 2 slices of provolone to each sandwich, and place under the broiler until cheese begins to melt. Top with onion rings and an extra drizzle of gravy. Enjoy!

*Note: This recipe makes for a lot of beef sandwiches. You can refrigerate any unused beef and gravy and it will make great leftovers! Make sandwiches again, or use beef for an awesome Philly Cheesesteak pizza!

Horseradish Sauce

  • 3 tbsp prepared horseradish
  • 2 tbsp Dijon mustard
  • 1/2 cup mayonaise
  • 1/4 tsp red pepper

Combine all ingredients in a small mixing bowl, and refrigerate until ready to use.

Wine Party Stuffed Mushrooms

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Had the girls over last night and opened one bottle of white and one bottle of red. The white, Chateau Ste. Michelle Riesling, I served with Wesleydale with apricots and crackers. ( Almost like dessert first!) The red was Acacia Pinot Noir and made these tasty little morsels to enjoy with it! The filling can be made a few days in advance, and even freezes well, so it’s a no hassle appetizer!

  • 1 lb Italian chicken sausage, casings removed
  • 1 small onion, chopped
  • 2 tbsp butter
  • 1/4 cup pecorino romano
  • 1/2 cup Italian seasoned breadcrumbs
  • 3 tbsp sherry
  • a few drops hot sauce
  • 12 large mushroom caps, stems removed
  • melted butter or olive oil for drizzling

Preheat oven to 400 degrees.

Crumble and cook sausage and chopped onion in skillet until cooked through. Drain any fat from the sausage, then melt the butter with the sausage. Add cheese and breadcrumbs and mix well. Sprinkle sherry and hot sauce over the sausage mixture, and stir to combine. Remove from heat to cool.

Grease a casserole pan. When mixture is cool enough to touch, fill mushroom caps with heaping spoonfuls and use fingers to press the filling into the mushrooms. Drizzle melted butter or olive oil over mushrooms and bake for 15 to 20 minutes or until mushrooms are cooked through.

Optional: I sometimes add an extra sprinkle of parmesan cheese on the top of mushrooms before baking.