Friday, February 29, 2008

Chicken Enchiladas

4 cooked chicken breasts cut in thin strips or shredded
1 can of cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1/2 can corn, drained
1/2 can black beans, drained and rinsed
10 small flour tortillas
2 cups monterey jack cheese
1 can enchilada sauce


Mix in a big bowl chicken, cream of chicken soup, sour cream, green chilies, corn, black beans, and one cup of the cheese. Spray a baking dish with Pam. Scoop the enchilada "mix" into a flour tortilla and roll it up and put it in the pan. Repeat 10 times until all of your tortillas are filled and there is no more mix left. If you do have mix left over, pour it on top of the rolled tortillas. Pour enchilada sauce and the other cup of cheese on top of the rolled tortillas. Cook at 400 degrees for 20 minutes uncovered.


Monday, February 18, 2008

Grilled Salmon with Rosemary

From South Beach Diet

1 lb salmon
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp salt
Pinch freshly ground black pepper
2 cloves garlic, minced
2 tsp fresh rosemary leaves, chopped, or 1 tsp dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)


1) Cut the fish into 4 equal-size portions.

2) Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl.

3) Brush the mixture onto the fish.

4) To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.

5) To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.

6) To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.


Sunday, February 17, 2008

Slow Cooker Pot Roast

From Chicago Tribune
Serves 8


1 cup all-purpose flour
1 tsp salt
freshly ground pepper
2 1/2 to 3 lbs beef chuck roast, trimmed
3 tbsp vegetable oil
1 cup beef broth (chicken broth works as well)
2 tbsp quick-mixing flour, such as Wondra (or all-purpose flour)
8 red potatoes, halved (quartered if larger)
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar


1) Combine the all-purpose flour, salt and pepper in a large resealable plastic bag. Add the meat.
2) Cook, turning occasionally, until browned on all sides, about 15 minutes.
3) Meanwhile, combine the broth and quick-mixing flour in a small bowl, mix until smooth.
4) Transfer the meat to a slow cooker.
5) Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar.
6) Cover; cook on low unilt the meat is very tender, about 8 hours. Skim off fat.

Note: If you don't have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 1/2 hours at 325 F.


Thursday, February 7, 2008

Pad Thai with Pork

From Paula Deen

Prep Time: 40 minutes
Cook Time: 8 minutes
Ease of Preparation: Easy
Yield: 4 servings

  • 6 ounce medium, dry rice stick noodles
  • 1 tablespoon dark sesame oil
  • 1 tablespoon cornstarch
  • 1 lb pork loin, thinly sliced strips (or chicken, shrimp, tofu)
  • 1/4 cup Thai fish sauce
  • 1/4 cup fresh lemon juice
  • 3 tablespoon sugar
  • 1/4 cup peanut oil, divided
  • 4 garlic cloves, minced
  • 1/2 tablespoon crushed red pepper flakes, or to taste
  • 3/4 tablespoon green onions, thinly sliced
  • 3 eggs, beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup roasted peanuts, finely chopped
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro leaves


In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes. Drain and set aside.

In a medium-mixing bowl, whisk the sesame oil and cornstarch. Add the pork and toss well.

In a small mixing bowl, whisk the fish sauce, lemon juice and sugar. Set aside.

Preheat a wok or large skillet over high heat. Pour in half the peanut oil and heat (but do not bring oil to smoking point). Add pork and cook until cooked through, about 2 minutes. Remove pork and set aside.

Reheat wok or skillet and pour in the remaining peanut oil. Add the garlic, crushed red pepper flakes and green onions. Cook until soft and fragrant, about 1 minute. Slowly add the eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce mixture and cooked pork. Toss until combined.

Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves. Serve immediately.

For an extra kick, you can add Peanut Sauce to your Pad Thai.


Tuesday, February 5, 2008

Chicken and Mushroom Marsala

From Cooking For Engineers

3 chicken breasts

salt and pepper to taste

4 oz mushrooms, sliced

1 cup sweet marsala cooking wine

4 tbsp heavy cream
Pasta, cooked according to package

1. Brine the chicken breasts. Brining is the act of soaking ingredients (in our case, chicken) in water with salt (and sometimes sugar). This soak causes salt to penetrate into the chicken meat and at the same time pulls more water in. The meat becomes more plump and flavorful. Brining a chicken breast prior to cooking makes it much easier to produce a tender, juicy breast. Brine chicken breasts in a plastic bag with 4 cups water with 4 Tbs. table salt for one hour. After an hour, remove the breasts and rinse off the breasts (or they will be too salty).

2. If your chicken breasts are too thick, consider cutting them in half.

3. Salt and pepper the breasts. Heat about 2 tablespoons of oil on medium-high and pan fry the breasts for a few minutes. The exact time depends on the thickeness of the breasts. The breast will change color while it's cooking from pink to white. When the bottom half has changed color, flip the breasts over and cook the raw side of the breast.

4. Cut a hole into the thickest part of a breast and see what color liquid flows out. If the liquid has tints of color and is opaque, then keep cooking the chicken. If the liquid is clear (like oily water), then the chicken breast is done.

5. Remove the fully cooked chicken to a plate and throw the mushrooms into the pan. Don't worry if there are burnt bits of chicken still in the pan because these will help flavor the sauce. If there are any larger chunks of chicken, remove them because they will overcook and become stringy and tough. Spread the mushrooms into a single layer and allow them to cook for a minute.

6. Pour the cup of sweet Marsala wine into the pan a this point and allow it to reduce for a couple minutes. We want it to thicken slightly, but not so much that it coats the back of a spoon.

7. Now pour in four tablespoons heavy cream and mix until integrated.

8. Stir occassionally until this mixture reduces to the point where it will coat the back of a spoon or leave a trail at the bottom of the pan when scraped

9. At this point, reintroduce the breasts and roll them around in the sauce until they have been coated with sauce and have warmed up again.

10. Turn off the heat and move the breasts to a serving tray, covering with mushrooms and sauce. The breast meat should be perfectly tender and juicy while the sauce clings to any available surface.

11. Serve with any type of pasta.