Sunday, January 31, 2010

golden corn bake (pg 65), chicken enchilada with red chili sauce (pg 109), & chocolate oblivion caramel pecan tart (pg 197)

golden corn bake

recipe

1 small onion, chopped
1/2 green pepper, chopped
1/2 c margarine
1 (16 oz) can whole corn, drained
1 (16 oz) can cream corn
1 (8 oz) corn muffin mix
3 eggs
1 c cheese, grated
1 c sour cream

method

brown onion and pepper in margarine. add corn, muffin mix, and eggs. pour into 9x12 baking dish. mix grated cheese and sour cream and top corn mixture. bake 350 degrees for 45 minutes.

thoughts

a quick dish to pull together, we had it out of the oven before church even! can't go wrong with any cheese, but we made this with pepperjack in keeping with the spicy theme of the meal and it added a subtle kick to the otherwise mild dish.

chicken enchilada

recipe

1 1/2 T oil
1 medium onion, chopped fine
3 medium garlic cloves, minced or pressed
3 T chili powder
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt
2 tsp salt
4 boneless, skinless chicken thighs (about 12 ounces)
2 (8 oz) can tomato sauce
3/4 c water
1/2 c coarsely chopped fresh cilantro leaves
1 (4 oz) can pickles jalapeƱos, drained and chopped (about 1/4 cup)
8 oz sharp cheddar cheese, shredded

tortillas and toppings

10 six inch corn tortillas
vegetable oil cooking spray
3 oz sharp cheddar cheese, shredded
3/4 c sour cream
1 avocado, diced medium
5 romaine lettuce leaves, washed, dried, and shredded
2 limes, quartered

method

1. for the sauce and filling: heat oil in medium saucepan over medium-high heat until hot and shimmering. add onion and cook, stirring occasionally, until softened and beginning to brown--about 5 minutes. add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. add the chicken and cook, stirring constantly, until coated with the spices, about 30 seconds. add the tomato sauce and water; stir to separate the chicken pieces. bring to a simmer, then reduce the heat to med-low; simmer uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 8 minutes. pour mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible; set the sauce aside. transfer the chicken mixture to a large plate; freeze for 10 minutes to cool, then combine with the cilantro, jalapeƱos and the 8 ounces shredded cheddar in a medium bowl and set aside.

2. to assemble: smear the entire bottom of a 9x13 pan 3/4 cup of the chili sauce. place the tortillas in a single layer on two baking sheets. spray both sides lightly with cooking spray. bake at 300 until the tortillas are soft and pliable, about 4 minutes. transfer the warm tortillas to a work surface. increase the oven temperature to 400 degrees. spread 1/3 cup filling down the center of each tortilla. roll each tortilla tightly by hand and place, seam-side down, side by side on the sauce in the baking dish. pour the remaining chili sauce over the top of the enchiladas. use the back of a spoon to spread the sauce so it coats the top of each tortilla. sprinkle the 3 ounces shredded cheddar down the center of the enchiladas.

3. to bake: spray foil with cooking spray; cover the baking dish with foil. bake the enchiladas on the low middle rack until they are heated through and the cheese is melted, 20-25 minutes. uncover and serve immediately, passing the sour cream, avocado, lettuce, and lime wedges.

thoughts



megan: they were glorious. caitlin: why am i single? this dish took almost every cutting board, bowl, counter service, etc...in the kitchen, but it is so totally worth it.



chocolate tart

recipe

1 3/4 c milk chocolate chips
1 1/3 c finely crushed chocolate graham cracker crumbs
2 T butter, softened
3/4 c heavy whipping cream
1 T light corn syrup
1 1/4 c semi-sweet chocolate chips
3/4 c caramel ice cream topping
1 c chopped pecans, toasted, divided

method

spray 9 inch tart pan with removable bottom with nonstick spray. microwave 1 cup milk chocolate chips on medium high for 1 minute; stir. if necessary, microwave an addition 10-15 seconds, stirring until melted. stir crumbs and butter. stir in melted chocolate until moistened. press onto bottom and up sides of tart pan using dampened fingers. refrigerate. combine cream and corn syrup in saucepan. bring to boil. remove from heat; stir in semi-sweet morsels. let stand for 5 minutes. stir until chocolate is melted. spread over prepared crust. refrigerate for 30 minutes. microwave caramel topping on high for 1-1 1/2 minutes or until heated through, stirring halfway. add remaining milk chocolate chips, stir until chocolate is melted. sprinkle 2/3 cup nuts over chilled tart. carefully drizzle milk chocolate caramel mixture over nuts. sprinkle with remaining nut. cover tart loosely. refrigerate for at least 2 hours or overnight. remove side of tart pan and place on serving platter. makes 12 servings.

thoughts

we ate this with glass of wine, while watching bottle shock--a wine movie featuring alan rickman. it was perfection. we'll take a picture later, when we take it out to eat it.

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