Wednesday, May 27, 2009

Sweet & Spicy Creamy Chicken Enchiladas

I made these a couple of weeks ago and Corey said that they are one of the best things I've ever made. He's been begging me to make them again, so I obliged and whipped up another batch tonight. They're the perfect balance between sweet, spicy, and creamy. Unfortunately this time I didn't have any fresh cilantro, so I had to use dried. I definitely recommend buying it fresh, it takes this meal over the top. I apologize that I couldn't get a better picture...but Corey was ready to eat and it's hard to keep a hungry husband at bay at 7:20 at night.

Sweet & Spicy Creamy Chicken Enchiladas

1 pound chicken, cooked and cubed
1/4 cup honey
2 medium limes, juiced
1 1/2 tsp. chipotle chili powder
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1 medium sweet onion, thinly sliced
1 Tb. vegetable oil
8 flour tortillas
1 (10 oz) can green enchilada sauce
1/2 cup heavy whipping cream (or substitute half and half or fat free half and half)
1/4 cup salsa verde
3 cups shredded pepper jack or monterey jack cheese, or a combination of both\
1/2 cup chopped fresh cilantro
1 avocado, sliced

1. Preheat oven to 350 degrees. Spray 9 x 13 inch glass pan with cooking spray.
2. Combine honey, lime juice, chili powder, garlic powder, and paprika. Add cooked & cubed chicken and stir well to coat. Set aside.
3. In large skillet, heat vegetable oil over medium-high heat. Add sliced onion. Cook, stirring frequently, until onions soften and brown, about 10 minutes.
4. Pour about 1/2 cup enchilada sauce into glass pan, spread to coat evenly.
5. Heat tortillas for 1 minute in the microwave. Fill each tortilla with 1/8 of the chicken (about 1/4 cup), 1/8 of the onions (about 2 Tb.) and a small handful of cheese. Roll up and place seam side down in the baking pan. Repeat with remaining tortillas.
6. Combine remaining enchilada sauce, cream, salsa verde, and remaining sauce from the chicken. Mix well and pour over the top of the enchiladas.
7. Cover and bake for 25 minutes. Remove cover and top with remaining cheese. Cook for 5 - 10 more minutes or until cheese is melted as edges are slightly crispy. Top with chopped fresh cilantro and avocado slices.

Saturday, May 16, 2009

Sweet & Sour Sauce

This was a staple in our house when we were growing up. Honestly, I probably haven't made it for at least a year, but the other day I wasn't feeling well and felt like eating some comfort food so I turned to this...and promptly wondered why it had been so long since I'd made it! I love having sweet & sour sauce over rice with some stir fry veggies. It's great with chicken, too, or with homemade meatballs. Any way you have it is bound to be great!

Sweet & Sour Sauce
Adapted from a really old Betty Crocker cookbook

1/2 cup packed brown sugar
2 Tb. cornstarch
1/4 cup white vinegar
2 Tb. red wine vinegar
1 can (20 oz.) pineapple chunks or tidbits with juice
1 Tb. soy sauce
dash salt

1. In medium saucepan mix brown sugar and cornstarch until well combined. Add remaining ingredients.
2. Cook over medium heat, stirring constantly, until mixture thickens and boils.
3. Serve with rice, veggies and/or chicken. Enjoy!

Monday, May 11, 2009

Heavenly Peanut Butter Frosting

All I have to say about this frosting is I made some, piped it on cupcakes, and took them to work; I've never seen so many happy co-workers in my life. They raved about the frosting, and you will too if you're a peanut butter lover. If you're not a peanut butter lover, I'd recommend choosing something else because this is very peanut buttery!

Peanut Butter Frosting
Adapted from the Barefoot Contessa
1 1/4 cups powdered sugar
1/4 cup unsalted butter, softened
1 cup creamy peanut butter
1 tsp. vanilla
dash kosher salt
1/3 cup heavy whipping cream
1 - 2 Tb. water

1. Mix the peanut butter and butter until well blended and creamy. Slowly add the powdered sugar. Add vanilla and salt and mix until well combined.
2. Add whipping cream and beat on high speed for 3 - 5 minutes, or until frosting is fluffy and light brown. Add water as needed to get mixture to your desired consistency.

Makes enough to frost 18 - 24 cupcakes (depending on how much frosting you like).

Saturday, May 2, 2009

Fresh Fruit Tart

Can you believe I've been holding out on you like this? I made these tarts two weeks ago and I'm just now getting around to sharing the recipe with you! I'm so sorry and hope that someday you'll forgive me. These turned out gorgeous and delicious, a perfect way to use up the fresh fruit that has been on sale here lately.

Fresh Berry Tart

Tart crust, enough for one 10" tart pan (I used this recipe, see notes below)
1 pkg. (4 serving size) instant sugar-free vanilla pudding mix
1 1/2 cups milk
1 cup heavy whipping cream
2 tsp. vanilla
3 Tb. granulated sugar
2 - 3 cups fresh fruit, washed and sliced (such as strawberries, raspberries, blueberries, and blackberries)
1 pkg. raspberry flavored Danish Dessert mix
1 1/2 cups cold water
1/4 cup fresh lemon juice
1/4 cup semi-sweet chocolate chips

1. Cook tart crust in 10" fluted tart pan with removable bottom according to recipe directions. Cool completely.
2. Prepare Danish Dessert according to package directions, substituting 1/4 cup lemon juice and 1 1/2 cups cold water in place of the water. Cool completely and set aside.
3. In bowl of stand mixer, whip cream, vanilla, and sugar until stiff peaks form.
4. In medium bowl, mix pudding mix and milk. Fold in half of the whipped cream. Spread pudding/cream mixture into bottom of tart shell. Spread a very thin layer of Danish Dessert over the top of the pudding mixture. Arrange berries on top of Danish Dessert, and top with another thin layer of Danish Dessert.
5. Melt chocolate chips in small bowl in microwave for 30 seconds, stir until completely melted, returning to microwave for 30 more seconds if needed. Put in a small ziploc bag, cut off a very small piece on the corner. Drizzle melted chocolate over the top of the tart. Serve immediately or refrigerate up to 24 hours. Garnish with remaining whipped cream.

Note: I used Dorie Greenspan's "Great Unshrinkable Sweet Tart Shell" recipe...but I did it the lazy man's way, meaning I didn't freeze it in between steps. It shrunk a little, but still turned out delicious in less than half the time.

I also made some mini tarts with the same method, minus the Danish Dessert, and they were delicious as well.
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