Homemade enchiladas are a new favorite on the menu around here. We have made them with pork shoulder, ground beef, ground bison, and shredded chicken. You need to make the Mole sauce first, but you should have enough for 2 different meals. Keep the leftover sauce in the fridge until you are ready to make another batch.
- 4 to 6 lb. pork shoulder
- 1 cup chicken stock
- 1/2 batch mole sauce (recipe follows)
- 1 batch enchilada sauce (recipe follows)
- 10-12 Tortillas, I prefer flour, but corn may be used
- shredded Mexican style cheese
Place pork shoulder in crockpot, cover with mole sauce and chicken stock. Let cook as long as you can. When ready, shred pork, mixing in the sauce and juices. Remove any large chunks of fat and or bone.
Spray baking dish with non stick spray. Fill tortillas with meat and place in pan, seam side down. Cover with enchilada sauce and cheese. Bake at 350° until cheese is browned.
Ground Beef or Bison Enchiladas
Brown ground meat in skillet, adding mole sauce once meat is cooked. Continue with above recipe.
- 1 red bell pepper, cut into chunks, seeds and ribs removed
- 1 jalapeno pepper, cut in half- for more heat leave the seed in, for less heat, remove them
- 2 plum tomatoes, quartered
- 1/2 cup roasted, unsalted cashews
- 1/2 cup dried apricots, chopped
- 1 ripe plantain, cut into chunks
- 1 tsp sea salt
- Water if necessary
On a roasting pan, drizzle peppers and tomatoes with oil and roast in a 375° oven until slightly charred, turning once. Remove from oven and let cool.
In the bowl of a food processor fitted with the chopping blade, process all ingredients until smooth. Add water to adjust consistency.
- 2 tbsp coconut oil
- 1 tbsp flour
- 1/2 tsp chili powder (more as desired)
- 2 cups chicken stock
- 10 oz tomato paste
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 2 cups chicken stock
Heat oil in a saucepan until hot, add in flour, stirring constantly until thickened. Add chili powder, tomato paste, oregano, cumin, and salt, stirring to heat thoroughly. Slowly add in stock, stirring constantly. Reduce heat and let simmer for 10 minutes, adding additional stock if needed.
It’s chilly outside and we had one remaining pack of leftover chicken from the Halloween party, so I figured a soup was in order. I decided on Chicken and Dumpling Soup after consulting Cooking Light’s Way to Cook. Considering I used only ingredients I had in the pantry, fridge or freezer; it was a simple and tasty soup.
Chicken and Dumpling Soup
Adapted from Cooking Light: Way to Cook
- 1 tbsp olive oil
- 1/4 tsp dried thyme
- 3/4 tsp dried oregano
- 1/2 tsp dried basil
- 4 cups chicken broth
- 1 cup dry white wine
- 1 cup carrots, skinned and chopped
- 2 boneless skinless chicken breast
- 1 14.5 oz. can white kidney beans, drained and rinsed
- 1 14.5 oz. can diced tomatoes
- 1 cup frozen green beans
- 1 tsp salt
- freshly ground pepper
- 1 1/4 cup all purpose flour
- 1/2 tsp dried rosemary
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/2 cup heavy cream
- 1/2 tsp lemon juice
- 1 large egg
- 1/4 cup all purpose flour
- Heat olive oil in large Dutch oven. Add thyme, oregano, and basil; and stir. Add carrots; stirring to coat. Cook 1 minute.
- Add broth and wine; bring to just boiling. Reduce heat.
- Add chicken, beans, tomatoes, salt, and pepper; stirring.
- Cover and let simmer for 20 minutes.
- Meanwhile, combine cream and lemon juice; set aside.
- In a small bowl, combine flour, rosemary, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse meal.
- Add egg to milk mixture; whisking to combine. Add to flour mixture, stirring until just combined.
- Combine 1/4 cup all purpose flour with 1/4 cup of the cooking liquid. Stir into soup and cook for 3 minutes.
- Drop dumpling dough, 1 tbsp per dumpling, onto soup. Cover and cook 7-9 minutes (do not let boil).
- Sprinkle with black pepper before serving.
When I was trying to figure out what to make for dinner last night, I decided to get a little inventive and create something without consulting my cookbook library or the internet. The end result was tasty enough to convince me that I don’t always need someone else’s help when putting together a dish.
Chicken with Herbed Goat Cheese and Prosciutto
- 2 large boneless skinless chicken breasts, rinsed, dried, and pounded to 1 inch thickness
- 1/2 cup goat cheese
- 2 tbsp dry white wine
- 2 tbsp fresh rosemary, minced
- 1/2 tsp salt
- freshly ground pepper
- 2 slices Prosciutto di Parma
- 1/2 cup dry white wine
- Preheat oven to 375.
- Combine goat cheese, 2 tbsp wine, rosemary, salt and pepper; mixing well.
- Spread goat cheese mixture on chicken breasts. Top with prosciutto.
- Pour remaining wine into medium baking dish. Place chicken, prosciutto side up, in baking dish.
- Bake in preheated oven for 20-25 minutes.
Who doesn’t love Chicken Nuggets?! My brother ate so many as a kid, you’d expect him to be walking around clucking. Seeing as we don’t eat much processed food around here, I came up with a simple homemade chicken nuggets recipe that will win over Ronald McDonald!
1/2 cup all purpose flour
1 cup plain yogurt OR 1 egg, lightly beaten
1 cup panko breadcrumbs
2 tbsp finely grated, fresh parmesan cheese
1 tbsp minced rosemary
salt & freshly ground pepper
1 pound chicken breasts, cut into nugget size pieces
olive oil cooking spray
Place yogurt or egg in a flat dish, suitable for dipping.
In a similar dish, combine breadcrumbs, cheese, rosemary, salt, & pepper.
In another dish, place flour.
Dredge chicken pieces in flour, then egg or yogurt, then coat with breadcrumb mixture.
Lightly spray a foil lined baking sheet with olive oil spray. Place nuggets on sheet and lightly spray the tops of nuggets with spray. This will allow the breading to “crisp up.”
Bake in a preheated oven at 350 for 15-20 minutes.
I came across this recipe in a magazine. We’re big fans of anything cinnamon, so I thought it’d be worth a try. After making it, I wouldn’t say that cinnamon is the primary flavor, but it’s nonetheless a delicious and easy dish!
Cinnamon-Stewed Chicken with Spicy Roasted Coriander Rice
Adapted from McCormick
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 pounds chicken breast, cut into pieces
2 cups water
1 can (6 ounces) tomato paste
2 teaspoons McCormick® Gourmet Collection Oregano Leaves, Mediterranean
Spicy Roasted Coriander Rice:
1 teaspoon McCormick® Gourmet Collection Roasted Ground Coriander
1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
1/8 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
2 cups water
1 cup brown rice
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
In a mixing bowl, combine roasted cinnamon, sea salt, pepper, water, tomato paste, and oregano. In a 9×13 baking dish, coat chicken evenly with mixture. Bake at 350 for 45 minutes or until chicken is cooked through.
Meanwhile, for the Rice, combine roasted coriander, roasted ginger, red pepper, rice and water in a saucepan. Bring to a boil, cover and let simmer 45 minutes or until water is absorbed.
Serve chicken over rice with juices.
Yet another go-to from my early, learning to cook days! I can still remember buying a single-mini bottle of white wine from Food Lion back when I only knew cheap beer!
4 boneless skinless chicken breasts
1 tbsp EVOO
8 oz dry white wine
8 oz chicken stock
2 tbsp lemon juice
2 tbsp lime juice
Heat wine, stock, and juices over low heat.
In a saute pan, heat oil over medium heat. Lightly flour chicken and saute in the heated pan until browned on both sides. Remove from pan and keep warm.
Add liquid mixture to the saute pan and glaze over medium heat.
Pour glaze over chicken breasts and garnish with a lemon twist.