These are delicious and easily customized if you want other items. What I like, is they're super easy to make (though quite messy) and a great way to use one of those roasted chickens you can pick up from the supermarket if you're too lazy to cook your chicken. Which I am...
Also, I strongly recommend having all your ingredients prepped before you start cooking. Otherwise you start rushing through and realize you forgot to put the sour cream in the mix....well, you could.
Ingredients
2 cups shredded cooked chicken (You can do breast, thigh, whatever makes you happy)
1 Green Bell Pepper - diced
1 Small Onion, Diced
1 4oz can diced Green Chilies
1 Small Jalapeno, diced
1 4 oz can sliced olives
1-2 tablespoons Olive Oil
1 cup Black Beans, drained and rinsed
1 tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Ground Cumin
8 oz Cream Cheese (I used reduced fIat)
4 oz Sour Cream
20 oz Red Enchilada Sauce
9-10 Tortillas (You can use corn, whole wheat, whatever makes you happy inside)
1 cup cheddar cheese
Directions:
1. Boil chicken breasts until they are completely cooked. If they were defrosted, this should take 15-20 minutes. If they were frozen, add 5-10 minutes more. Remove chicken from water and pat dry. Shred chicken with a fork and set aside.
2. In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in the olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin into the bowl. Stir till all ingredients are evenly distributed. Stir in half of the cream cheese and the sour cream.
3. Have a 9×13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave them for 30 seconds. Open one of the 10 ounce cans of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers. Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish, seam side down. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas, open the second can of sauce and mix it with the remaining cream cheese. Pour sauce over the enchiladas and top with cheddar cheese.
Bake uncovered for 25-30 minutes, or until hot and sides bubble.
Wednesday, January 2, 2013
Friday, August 19, 2011
Oven-Baked BBQ Ribs
I've made these Pork Ribs about 3 times. So far, they're frigging amazing each time. Seriously....AMAZING. They're not dried out (which is something I do with other recipes) they're not too wet, they get a nice crisp from the finish. I love them. I've served them on 3 different occasions and people have loved them each time.
PLUS, I get to play around with other spices to add....or you can just do the 5 magic ingredients below. I've only made this recipe with with pork. I've also never used 3 cups of bbq sauce.
Ingredients:
2-4 lbs. boneless beef or pork ribs
1/4 c. salt
1/4 c. sugar
3 cups Barbeque Sauce of your choice
Paprika to taste (this is a great time to pull out a smoked paprika!)
*You can also add more spices! I like to add Jamaican Jerk Seasonings and Garlic Salt. You'll cover a lot up with BBQ sauce but you can get hints*
Directions:
1. Preheat oven to 250 degrees.
2. Mix salt, sugar and paprika. Coat ribs. Place ribs in a baking dish and fill halfway with water (aka, water should come up to halfway point on the ribs). Put ribs in oven.
3. In 1 hour, flip them.
4. After 1 more hour, pull ribs out, Raise heat to 400. Drain water and cover those ribs in bbq sauce.
Personally, I suggest having a tinfoil layer ready to insert into the baking dish between draining and bbq sauce coverage. It makes cleanup a LOT easier!
PLUS, I get to play around with other spices to add....or you can just do the 5 magic ingredients below. I've only made this recipe with with pork. I've also never used 3 cups of bbq sauce.
Ingredients:
2-4 lbs. boneless beef or pork ribs
1/4 c. salt
1/4 c. sugar
3 cups Barbeque Sauce of your choice
Paprika to taste (this is a great time to pull out a smoked paprika!)
*You can also add more spices! I like to add Jamaican Jerk Seasonings and Garlic Salt. You'll cover a lot up with BBQ sauce but you can get hints*
Directions:
1. Preheat oven to 250 degrees.
2. Mix salt, sugar and paprika. Coat ribs. Place ribs in a baking dish and fill halfway with water (aka, water should come up to halfway point on the ribs). Put ribs in oven.
3. In 1 hour, flip them.
4. After 1 more hour, pull ribs out, Raise heat to 400. Drain water and cover those ribs in bbq sauce.
Personally, I suggest having a tinfoil layer ready to insert into the baking dish between draining and bbq sauce coverage. It makes cleanup a LOT easier!
Wednesday, March 23, 2011
Raspberry Buttermilk Cake
So I keep buying buttermilk because of this weird obsession I have with biscuits lately (no really, it's an obsession). I won't discuss with the sweet potato biscuit attempt...in fact pretend I never mentioned it.
I found this delightful recipe on smitten kitchen for a Raspberry Buttermilk Cake.
It was light, sweet, little fluffy and perfect for just snacking on (in fact I may have eaten half of it myself...who cares about my guests).
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
The directions on this one were pretty easy.
1. Preheat your oven to 400 degrees, butter and flour a 9 inch cake pan.
2. Whisk the flour, baking powder, baking soda and salt together in a small bowl. Set those aside.
3. In a large bowl mix the butter and 2/3 cup sugar until all nice and fluffy like. Then add the vanilla and lemon zest. Fluff some more, now toss in your egg and mix that in also.
4. At a low speed, mix in your flour mixture in 3 batches alternating with buttermilk. The idea is you mix until just combined (which I still have no idea what that means so mine was all nice and fluffy and probably very combined...go me???)
5. Spoon the batter into your prepped cake pan, scatter your raspberries across the top and then sprink with the 1 1/2 tablespoon of sugar you've had sitting nearby.
Bake until the cake is golden and a toothpick (or fork if you're like me) comes out clean. Should take approx 20-25 minutes. Cool in pan for 10 minutes and then remove and place on a rack to finish cooling.
At this point you can either wait for it to cool down or start picking at the cake and attempting to eat it still piping hot. I warn you, the second option may lead to a burned tongue.
I found this delightful recipe on smitten kitchen for a Raspberry Buttermilk Cake.
It was light, sweet, little fluffy and perfect for just snacking on (in fact I may have eaten half of it myself...who cares about my guests).
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
The directions on this one were pretty easy.
1. Preheat your oven to 400 degrees, butter and flour a 9 inch cake pan.
2. Whisk the flour, baking powder, baking soda and salt together in a small bowl. Set those aside.
3. In a large bowl mix the butter and 2/3 cup sugar until all nice and fluffy like. Then add the vanilla and lemon zest. Fluff some more, now toss in your egg and mix that in also.
4. At a low speed, mix in your flour mixture in 3 batches alternating with buttermilk. The idea is you mix until just combined (which I still have no idea what that means so mine was all nice and fluffy and probably very combined...go me???)
5. Spoon the batter into your prepped cake pan, scatter your raspberries across the top and then sprink with the 1 1/2 tablespoon of sugar you've had sitting nearby.
Bake until the cake is golden and a toothpick (or fork if you're like me) comes out clean. Should take approx 20-25 minutes. Cool in pan for 10 minutes and then remove and place on a rack to finish cooling.
At this point you can either wait for it to cool down or start picking at the cake and attempting to eat it still piping hot. I warn you, the second option may lead to a burned tongue.
Sunday, March 6, 2011
Sweet Potato Chive Biscuits
You may have noticed by now, I have a thing for carbs. Specifically bread or breadlike objects (I include brownies, cakes and cookies to count as breadlike objects. THEY HAVE CARBS!!!).
It's a mild obsession. Ok...major!
I blame my mother. She clearly didn't feed me enough carbs as a child...
These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.
That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.
Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits
*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.
**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour
Now for the fun! Directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.
2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.
3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)
4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
It's a mild obsession. Ok...major!
I blame my mother. She clearly didn't feed me enough carbs as a child...
These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.
That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.
Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits
*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.
**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour
Now for the fun! Directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.
2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.
3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)
4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
Tuesday, February 1, 2011
Buttermilk Biscuits
Turns out you only use 1 cup of buttermilk in a pound cake, so I had some leftover.
As I'd just finished making a potpie and was lamenting that I didn't have more pie dough to consume, a friend suggested buttermilk biscuits.
I am now in awe of how easy biscuits are to make. Also, how much better they from scratch as opposed to bisquick (not that I'm getting rid of my box of bisquick. At least not til I figure out how to make shortbread from scratch too...)
Ingredients
2 cups all-purpose flour, plus more for dusting the board (
1/4 teaspoon baking soda
1 tablespoon baking powder
6 tablespoons salted butter, very cold
3/4 cup buttermilk (approx)
Steps
1. Preheat your oven to 450. Flour your work surface you plan to roll these things out on. (I suggest something hard, my first attempt on a cloth did not work well)
2. Combine the dry ingredients (flour, soda, powder) into a bowl and mix.
3. Cut your butter into small chunks, then cut it into the flour until it looks mealy (aka, like you're making a pie dough).
4. Add the buttermilk and mix until just combined. If it looks too wet/sticky, add more flour. Too dry, add more buttermilk. I had to add more buttermilk to mine...it depends on where you are and your kitchen.
5. Turn your dough onto your floured work surface and gently push/pat the dough until it's about 1/2 inch thick. Then use a round cutter (or glass) to cut out the biscuits.
6. Place them on a cookie sheet and bake for 10-12 minutes, or until golden.
And my unofficial next step: Brush with butter and shove in face.
As I'd just finished making a potpie and was lamenting that I didn't have more pie dough to consume, a friend suggested buttermilk biscuits.
I am now in awe of how easy biscuits are to make. Also, how much better they from scratch as opposed to bisquick (not that I'm getting rid of my box of bisquick. At least not til I figure out how to make shortbread from scratch too...)
Ingredients
2 cups all-purpose flour, plus more for dusting the board (
1/4 teaspoon baking soda
1 tablespoon baking powder
6 tablespoons salted butter, very cold
3/4 cup buttermilk (approx)
Steps
1. Preheat your oven to 450. Flour your work surface you plan to roll these things out on. (I suggest something hard, my first attempt on a cloth did not work well)
2. Combine the dry ingredients (flour, soda, powder) into a bowl and mix.
3. Cut your butter into small chunks, then cut it into the flour until it looks mealy (aka, like you're making a pie dough).
4. Add the buttermilk and mix until just combined. If it looks too wet/sticky, add more flour. Too dry, add more buttermilk. I had to add more buttermilk to mine...it depends on where you are and your kitchen.
5. Turn your dough onto your floured work surface and gently push/pat the dough until it's about 1/2 inch thick. Then use a round cutter (or glass) to cut out the biscuits.
6. Place them on a cookie sheet and bake for 10-12 minutes, or until golden.
And my unofficial next step: Brush with butter and shove in face.
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