Shredded Chicken Enchiladas with Green Chile

Green Chile

  • 3 jalapeños (or more, depending on hot spicy you like it)
  • ½ white onion
  • 1 Roma tomato
  • 4 cups water
  • 1 can Cream of Mushroom soup (305g)
  • 1 tsp of chicken bouillon seasoning (to taste)
  1. Combine jalapeño, onion and tomato in a saucepan with water and boil until vegetables soften.
  2. Drain water and blend ingredients together. For a milder sauce take out the jalapeño seeds.
  3. Add cream of mushroom soup and mix thoroughly.
  4. Add salt and chicken bouillon to taste.

Chicken Enchiladas

  • 3 Chicken Breasts
  • 1 tbsp of garlic powder
  • Salt and Pepper to Taste
  • Raw Corn Tortillas (1 package)
  1. Season chicken with salt, pepper and garlic powder. Grill until thoroughly cooked through.
  2. Shred chicken once cooked.
  3. Fry raw corn tortillas until they are crispy in a frying pan (about 30 sec on high heat).
  4. Place chicken inside and roll it up.

Garnish

  • Sour Cream
  • ¼ cup chopped tomatoes
  • ¼ cup chopped onions
  • ¼ cup chopped cilantro
  • ½ cup shredded Mexican cheese
  • ½ cup lettuce
  1. Smother enchiladas in green chile.
  2. Top with cheese, sour cream, lettuce, cilantro, tomatoes and onions.

May 27, 2014. Tags: , , , , , , , , . Chicken, Main Courses, Mexican. Leave a comment.

Mike’s Oxtail and Brisket Pho

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Pho Broth:

  • 5 lbs beef knuckle
  • 2 lbs beef oxtail
  • 3 oz star anise
  • 1 yellow onion, quartered
  • 1 white onion, quartered
  • 1 diakon  radish, roughly chopped (appox. 1″ x 1″ x 2″)
  • 1 medium ginger root, roughly chopped
  • 3/4 cup fish sauce
  • 2 sticks cinnamon
  • 1 tbsp clove (toasted)
  • 3 tbsp of whole coriander seeds (toasted)
  • Water (see description)
  • Salt to taste

Optional Garnishes:

  • Bean Sprouts
  • Sweet Thai or regular  Basil
  • Jalepenos
  • Lime wedges, quartered
  • Sriracha
  • Hoisin Sauce

Rice Noodles (cooked as per directions on whatever brand your choose)

Brisket:

  • 3 lbs fresh beef brisket
  • 2 tbsp salt
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp pepper
  • 1 tbsp ground mustard
  • 2 tsp cumin
  • 2 tsp coriander (ground)
  • 2 cups pho broth

Necessary Cooking Utensils:

  • 2- 12 Quart Stock Pots
  • Cheese clothe for straining final broth
  • Sachet bag for spices (cheese clothe can also be used)
  • Colander
  • Oven pan and tray

Broth Preparation Part 1:

Place beef knuckle and ox tail in stock pot and cover with water 2-3 inches above the bones (fully submerged).  Bring to a rolling boil and boil for 5 minutes.  Strain all contents of stock pot through colander, set aside. Meanwhile, combine all vegetables in a lightly oiled oven tray and roast at 425 degrees F for 15 minutes, set aside.  In a small sauce pan over medium-high heat, toast the coriander seeds and whole cloves until a dark color is achieved on the coriander and a light color is achieved on the whole cloves.  They will become very fragrant when they are ready. Place coriander and cloves in a sachet bag, set aside.

Broth Preparation Part 2:

Combine bones, vegetables, sachet bag, cinnamon, fish sauce, and 3 oz. of star anise in stock pot.  Fill with COLD water 2-3 inches above the bones so that they are fully submerged. (Water must be cold, as the water heats, impurities will rise to the top where they can be skimmed out.  Bring to a boil on high heat. As soon as the stock starts to boil reduce heat to low and simmer for at least 8 hours.  Simmer for 12 hours if time is available.  If at anytime the water reduces to the level that bones become exposed add water to cover them. When desired simmering time is reached add salt to taste.  DO NOT salt until after you are done fully simmering the broth.  As your broth reduces the salt will not reduce and will make your broth extremely salty.  Line the colander with cheese cloth and pour the broth through  into the other stock pot.  Discard vegetables and set bones aside. (You can strip the meat from them to add to your pho later.)  Chill the broth and skim any fat that solidifies on the surface.

Brisket Preparation:

Combine all spices in mixing bowl and mix to form a dry rub.  coat brisket with dry rub and set in the fridge for at least 12 hours (the longer the better).  Place brisket and 2 cups pho broth in an oven pan and wrap tightly with plastic wrap first and then again with aluminum foil.  Bake at 300 for 2.5 hours or until brisket is flaky and cooked to desired temperature.

Plating and serving:

In an appropriate sized pot heat broth and meats until hot throughout.  Pour over rice noodles and garnish as desired.

October 29, 2013. Tags: , , , , . Asian, Beef, Main Courses, vietnamese. Leave a comment.

Grandma Me-me’s Biscuits & Gravy

Biscuits and Gravy

  • 1 lb. breakfast sausage
  • 3 c. milk (at least 2% fat)
  • 2-3 tbsp. flour
  • salt and pepper
  • 1 can of Pilsbury’s biscuits
  1. Brown sausage in a large saucepan, mash with a fork to break it up.
  2. Add 2 cups milk and stir.  Season with salt and pepper.  Cook on med-low heat for about 10 minutes, allowing some small bubbles to appear in the milk. Stir occasionally.
  3. Put biscuits in the oven and cook according to package directions (about 15-16 minutes).
  4. In a deep bowl or container, add 2-3 tbsp. flour to 1 cup milk and mix and shake it until it appears bubbly and creamy.
  5. Add mixture to the saucepan and stir immediately, allowing the flour to cook and thicken but not burn on the bottom of the pan.  Stir consistently for 5 minutes, slowly turning down the heat to low.  Let it simmer while the biscuits finish cooking, stirring occasionally to have a good consistency.
  6. Split the baked biscuits in half and smother with gravy 🙂

September 14, 2013. Tags: , , , , . 30 Minutes or Less, Breakfast, Main Courses. Leave a comment.

Cumin Summer Sweet Corn

Cumin Corn

  • 2 Tbsp minced garlic
  • 1/2 cup melted butter
  • 1 Tbsp and 1 tsp white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp hot sauce (your choice)
  • 1/2 tsp fresh chopped chives
  • 3 ears of corn, shucked
  1. Mix melted butter, garlic, sugar, salt, pepper, cumin, hot sauce and chives together.
  2. Preheat grill to medium high.
  3. Slather corn with cumin butter mixture and cook on the grill for about 20-30 minutes, or until the kernels are soft. Make sure to turn the corn every 5-10 minutes, adding more cumin butter until each side has a nice char!
  4. Serve with extra sauce on the side.

July 21, 2013. Tags: , , , , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

Asian Lettuce Wraps (like PF Changs!)

  • photo1 head butter lettuce
  • Ground Beef (enough for 4)
  • 1 red onion
  • 2 Tbsp garlic
  • 1 ½ Tbsp soy sauce
  • 2 tsp minced ginger
  • 1 Tbsp seasoned rice wine vinegar
  • 2 tbsp sweet chili sauce
  • 1 Tbsp teriyaki sauce
  • 2 tsp sesame oil
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • Sliced Green onions
  • 1/4 cup chopped peanuts
  1. Wash lettuce and set aside to dry.
  2. Cook ground beef on skillet until almost cooked through.
  3. Add chopped onion, garlic, soy sauce, teriyaki sauce, ginger, vinegar and chili sauce. Cook until meat is cooked through.
  4. Add water chestnuts and bamboo shoots. Cook for about 2 minutes, and stir in sesame oil.
  5. Serve on lettuce leaves with a green onions and peanuts sprinkled on top

**Make extra sauce to drizzle on top if desired.

February 5, 2013. Tags: , , , . Asian, Beef, Main Courses. Leave a comment.

Green Bean Casserole

I was craving the green bean casserole I used to have as a kid, but didn’t want to use condensed canned soup. This recipe is great because you add fresh mushrooms, and it still tastes delicious.

On Top:

  • 2 slices of bread
  • 1 tbsp softened butter, chopped
  • ½ tsp pepper
  • 1 ½ cup fried onions

Green Bean Mix

  • 1 lb green beans (ends cut off and halved)
  • Pinch of salt
  • 2 tbsp butter
  • 1 container of mushrooms, cleaned and sliced
  • ¾ tbsp garlic
  • 1 ½-2 tbsp flour
  • About ¾ cup chicken broth
  • About ½ cup heavy whipping cream

Serves: 4-6
Recipe adapted from Brown Eyed Baker

  1. In a food processor, pulse bread, butter, salt and pepper until crumbled. Mix in bowl with fried onions.
  2. Preheat oven to 425 degrees.
  3. Bring large pot of water to a boil. Add green beans about 5 minutes until cooked through.
  4. Drain beans and fill pot with cold water to stop cooking. Drain beans again.
  5. Add butter to pot and heat until melted. Add mushrooms and garlic. Cook about 5 minutes, or until the mushrooms are tender.
  6. Add flour and cook on medium to medium-high for about 1 minute, stirring the entire time. Add broth and bring to simmer constantly stirring. Add cream and reduce heat to medium. Simmer until sauce is thickened.
  7. Add green beans and stir to coat. Add salt and pepper if necessary.
  8. Pour green bean mixture into an oven-safe dish. Sprinkle with topping and bake until it is browned on top and mixture is bubbling, about 15 minutes. Enjoy!

November 5, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Barbeque Ribs

I’ll be honest, I usually mix together a bunch of premade rubs with garlic and onion powder, garlic salt and brown sugar for my spice rub. I also usually mix together a bunch of barbeque sauces with garlic, hot sauce and honey for my BBQ sauce. This recipe is nice because it allows you to customize your ribs and still get them cooked well tasting delicious.

  • 1 rack pork ribs
  • ½ cup season mix (your choice)
  • ½ cup bbq sauce (your choice)

Serves: 2-4

  1. Preheat oven to 325 degrees.
  2. Coat ribs in seasoning on both sides and place in oven-safe dish. Cook for 2.5 hours covered with foil.
  3. Take ribs out of oven and throw foil away. Coat in barbeque sauce and cook for an additional 30 minutes at 350 degrees.
  4. Take out and let sit for 5 minutes. Serve with BBQ sauce on the side.

November 5, 2012. Tags: , , , , . Main Courses. Leave a comment.

Roasted Potato Salad

This is a pretty healthy dish and can act as a great side to a lot of different main courses.

 

  • 1 ½ lb small red potatoes
  • 4 tbsp olive oil
  • 3 green onions, chopped
  • ½ tbsp minced garlic
  • ¼ cup chopped parsley
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tbsp brown sugar
  • 1 ½ tbsp Dijon mustard
  • 2 hard boiled eggs
  • ¼ cup bacon bits
  • Salt and Pepper to taste

Serves: 4-6

  1. Preheat oven to 400 degrees.
  2. Half or quarter the potatoes. Mix with one tbsp olive oil, salt, pepper and garlic. Roast in oven until the tops are browned—about 20 minutes. Than flip the potatoes over and roast until the tops are browned again.
  3. Mix together 3 tbsp olive oil, green onions, parsley, vinegar, honey, brown sugar and the mustard.
  4. Place potatoes into a bowl and crumble hard boiled eggs over the top with the bacon bits.
  5. Spoon herb dressing over the top and serve.

November 1, 2012. Tags: , , , . Side Starches. Leave a comment.

Shrimp and Sausage Skewers

This is a twist on surf & turf, and is a lot cheaper to feed a large group. You can also throw these on the grill for to crisp them up.

 

  • ¾ cup olive oil
  • 2 tbsp minced garlic
  • 2 tbsp fresh chopped thyme
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • ½ tbsp balsamic reduction
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tsp red pepper flakes
  • ½ tbsp jerk seasoning (your choice)
  • ½ tbsp mesquite seasoning (your choice)
  • 1 lb deveined peeled shrimp
  • 1 package andouille sausage
  • About 10 Cherry tomatoes, halved
  • 1 onion, largely chopped

Serves: 4-5
Recipe adapted from Bon Appetit

  1. Preheat oven to 375 degrees.
  2. Mix together olive oil, garlic, thyme, all the types of vinegars, salt, pepper, red pepper, jerk seasoning and mesquite seasoning. Set aside.
  3. Thread shrimp, tomatoes, onion, and sausage onto the skewers.
  4. Line a baking sheet with tin foil and spray with Pam. Lay down skewers onto sheet and rub glaze over.
  5. Bake for about 20 minutes or until shrimp is cooked all the way through.
  6. Serve with extra glaze.

November 1, 2012. Tags: , , , , . 30 Minutes or Less, Cajun, Main Courses, Seafood. Leave a comment.

Balsamic-Marinated Steak

I love steak and this marinade tastes great when grilling or using the Foreman.

  • 1 big flank steak
  • 1 tbsp garlic
  • ¼ cup balsamic reduction
  • 1 tbsp balsamic vinegar
  • ½ tbsp honey
  • ½ tsp onion powder
  • ½ tbsp ground pepper
  • ½ tbsp Worcestershire sauce
  • ¼ cup olive oil

Serves: Depends on how big the steak is

  1. Mix all ingredients together (except for steak).
  2. Pour marinade into a Ziploc back and add steak. Close it and shake it the entire steak is coated. Let marinate for at least an hour, but the longer the better.
  3. Season the outside of the steak with your favorite seasoning (I love McCormick’s steak seasoning) and grill to liking.

October 30, 2012. Tags: , , , , . Main Courses. Leave a comment.

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