En Espanol, Por Favor

My favorite everything companion just turned 30. It was a good reason for him to ask me to make a special birthday dinner. He requested enchiladas verdes and refried beans. If I'm going to make that I might as well try my hand at some rice as well. So yesterday afternoon I headed to the kitchen to get started. I cooked from 3 until 6pm. That's a long time for me to be in the kitchen, in the summer, without air conditioning BUT it was worth it to make something scrumptious for my love. Next time, I'll make the beans ahead of time. They were the most demanding in combination with the other two dishes.

Enchiladas Verdes or Green Enchiladas Absolutely Fantastic Flavor and a Definite Keeper!
Ingredients

• 1 1/2 pounds bone-in chicken breast halves, skin removed
  
• 1/2 medium white onion, halved crosswise
• 1 whole garlic clove
• 1/2 teaspoon coarse salt
• 2 cups loosely packed fresh cilantro
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 jalapeno chile
• 1 poblano chile
• 8 -10 six-inch corn tortillas
• 10 ounces queso fresco - this was found in the dairy section of my local grocer, not with the other cheeses and lunch meats. I think this is must! It's above and beyond yummy and offers a more authentic taste.

Directions

1. Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
2. Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
3. Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional, all the heat is in the seeds) from chiles. Reduce oven temperature to 375 degrees. (If you don't like so much heat, you may want to remove the seeds before blackening.)
4. Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
5. Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. At least warm them up so they become more flexible and won't crack once you stuff and roll your enchiladas.
6. Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.

This is where I have to profess my love for bone-in chicken breasts. The flavor is intensified and I feel the meat cooks to be more tender and juicy. I enjoyed the fragrance of the meat cooking with the onion in the water because it reminded me of my mom cooking chicken breasts with veggies in the water. mmm....

Be mindful that if you want more enchiladas, cook more chicken and/or stuff the tortillas with less. I made 8 chicken and 2 cheese enchiladas, had plenty of sauce, and had leftover chicken for salads or quesadillas tonight.

Basic Mexican Rice - Easy and tasty, a good compliment.
Ingredients

• 2 Tablespoons Canola Oil
• 1/2 whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Directions

1. Heat oil in a large skillet. Add onions, then cook for 3 to 4 minutes.
   
2. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
   
3. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes.
   
4. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
5. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately. (I did not serve this with cilantro. Probably because my brain was short-circuiting by the time I served dinner.)
   

And finally the Refried Beans - Delicious but prep ahead.
Ingredients

• 2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
• 1 bay leaf
• 3/4 cup bacon drippings or lard
• 2 cups chopped yellow onions - I forgot about these and it still turned out ok
  
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 teaspoon chopped oregano
• 1 cup crumbled queso fresco
  

Directions

1. Rinse then soak your dry beans overnight or for 6-8 hours. Drain.
2. In a large, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered.
   
3. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat. You do not drain.
4. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes.
   
5. Add the garlic, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine.
   
6. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much.
7. Remove from the heat, sprinkle with the cheese and serve.

I didn't have bacon drippings on hand, so I cooked about a half a pound of bacon while the beans were simmering for their 2 hours. I set the bacon aside and we'll most likely top a salad or have some Bacon Pea Pasta, using wheat pasta.

Love to mi vida!

Sop It Up. It's that good.

When Drew and I were in San Diego for our honeymoon we happened to eat lunch at the Naked Cafe at Solana Beach. I was really into a salad they offered and when the waitress asked me what kind of dressing I habitually answered, "Ranch." Obviously I was in the wrong place for ranch dressing, they are all about whole foods and treating your body to a higher level of delicious.

She rambled off a few of their dressing options and I chose the one with Balsamic and Rosemary. Ever since our first date I have been in love with 3 things: Drew, the rosemary and balsamic combo, and sopping up every last bit of delicious. The dressing was phenomenal and I couldn't get enough. When we ventured back to San Diego in 2008 I was sure to go to the Naked Cafe for the dressing alone. We ended up going for breakfast and that was little bits of heaven but no salad.

One of my souvenirs from the trip, however, was a bottle of their salad dressing. Too bad it didn't last long at home and thus began my quest for a homemade recipe. Like manna from heaven my magazine arrived in the mail and there was a section dedicated to balsamic vinegar and what did they have?! It's serendipity really, a recipe for balsamic-rosemary vinaigrette dressing.

I made it again the other evening. Let's just say the blender was clean before it hit the sink because I used a piece of bread or more and sopped up every last bit left on the glass...and the blades...and...the lid...don't judge me ok. Try the dressing and you'll be doing the same.

Balsamic-Rosemary Vinaigrette
Ingredients

• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 small garlic clove (I put this through the press before adding because I have an older blender)
  
• 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
• 2 tablespoons water
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1/2 cup extra-virgin olive oil

Directions

1. In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

You can put this is a clean jam jar or a dressing jar if you have one. The recipe states that it is good in the fridge for 2 weeks but that is if it lasts that long. When we have this on hand it's common for us to make BIG salads for dinner and add some grilled chicken and crumbled feta. And of course when the salad is gone, and traces of the dressing remain, I have to sop it up. It's that good.

No Nibbling Allowed

When I was young I remember a commercial for candy that the elderly husband had spent so much time nibbling on the candy and the wife was upset because of all the time he was occupied until he says to her, "You're next." ;)

Chocolate Peanut Butter Cups
Ingredients

• 4 ounces white chocolate, chopped
• 1/2 cup smooth peanut butter
• 12 ounces semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted roasted peanuts, chopped
  

Directions

1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.

2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

I almost wish these were harder to make. They taste SO good and it's hard to have just one or two. If I make them for fun, rather than for a party, I think I'll do a half recipe, it's easy enough.

The Parade Pass-Around

As a young girl I remember attending the Pioneer Day Parade in Salt Lake with my family. As excited as I was for the floats and wearing a matchy-matchy summer dress with my Cabbage Patch doll, Suzie, I was also excited for the cookies that my mom and her sisters would bake and then pass around while the parade progressed.

A few years ago I decided to take part in the tradition and as an adult contribute to the delight of others' taste buds. The challenge is to take something that sounds appealing to the masses and also something that can be handled. Once I took brownies squares in a pyrex dish and the only eaters were my immediate family members/taste testers. The next year I had the brilliant idea to take the same brownies but prior to the parade debut place the squares in festive cupcake liners. It was a success! So in my quest to find something new to pass around that met the requirements above I discovered:

Berry Swirl Pound Cake
Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 6 ounces blackberries (1 1/3 cups) *You can also use raspberries or blueberries
  
• 1 1/4 cups plus 2 tablespoons sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream, room temperature

Directions

1. Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. I didn't have parchment so I simply buttered the pan. I did have to loosen the cake from the pan edges after it baked but it still came out in a pretty shape. You can be the judge in your own kitchen. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Check the progress at 1 hour. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.
   

This is a photo of how they looked before baking.

I made one cake with blackberries and one with raspberries and I would say the raspberry was my favorite. I was able to slice the cake and cut those slices in half. It was perfect for hands to hold and, if desired, try both flavors.

Maggihama's

I will not let intimidation get the best of me, this time.

While we were in Denver, we ate at Maggiano's. The good: AMAZINGLY DELICIOUS. The bad: NONE IN UTAH. If I were Katie Holmes I may have enough resources to have it delivered to my home or invite the chef to work a personal party for me, but I'm not and I don't. So in addition to going to Vegas this winter for some good Italian, Drew and I attempted to make our own Rustic Chicken and Shrimp.

I found this recipe for a Red Pepper Creme Sauce (minus the pine nuts) and we added some grilled chicken and shrimp, prosciutto, about 8 oz of penne pasta, and 2 cups shredded Asiago cheese. And voila the Maggihama's version of Rustic Chicken and Shrimp!

(WARNING: This may be tweaked to be better the next time I make it.)

Sauce Ingredients:

• 3 Red Peppers - I'll use 4 or 5 peppers next time. I like mine saucy and I'll keep one out of the puree.
  
• 2 Tablespoons Olive Oil
• 1/2 Medium Onion, finely diced - Use what you like. I'll choose a smaller onion next time.
  
• 2 Garlic Cloves, minced
• 1/2 Cup Heavy Cream
• Salt, I like coarse and don't be afraid to use it.
  

Directions:

1. Roast red peppers on grill, flame on cooktop, or using the broiler. These should char until black on all sides. The more black they are the easier the skin comes off. Don't fear the black. About 10 minutes, let rest 2-3 minutes. Place peppers in a resealable bag in order to sweat.
2. Place meat on grill to cook while prepping the sauce and start boiling water for the pasta.
   
3. While the peppers are in "the sauna", dice the onion, mince the garlic, and shred the cheese if needed. Remove peppers from bag and peel the outer skin with your fingers. They should be a beautiful red under all that black char. Cut off the top, slice open, remove the ribs and seeds.
4. Pulse the peeled and seeded peppers in a blender or food processor until pureed. It won't be perfectly smooth, that's what I call pizazz, but it's personal preference.
   
5. Start cooking your pasta.
6. Add olive oil to a large heavy skillet over medium heat. Add onion and stir until it begins to soften, add the garlic and stir. Now add the red pepper puree and salt to taste - it needs the salt to bring out the flavor. Cook over medium or medium-low heat while the pasta is cooking. Stir occasionally so it doesn't burn.
7. When pasta is done, drain and set aside. Add cream to pepper sauce stirring to prevent burning and to blend the pepper sauce and cream. Taste and salt if needed.
8. Slice your chicken crosswise into strips for more manageable eating. Combine sauce, pasta, meats, and some cheese. Transfer to a baking dish and top mixture with more cheese and place under the broiler until cheese is brown and bubbly.

This turned out to be easier to prepare than I had anticipated and I'm SO happy that I didn't let intimidation get the best of me.



We were able to fill a 9 x 13 inch dish with this so it would easily serve 6-8. I paid about $15-20 for the ingredients which is more than I'm used to but it's still less than going to get mediocre Italian food from a restaurant.

The Coronado

We have discovered and closely duplicated one of the most delicious breakfast burritos, found at our local Center Street Grill, the Coronado. The food at "the grill" is yum, the prices are WAY better than ICBM (I Can Barely Move), and there's great service. Even though we make this burrito at home, we still like to go there and enjoy a Saturday morning treat before the market.

Ingredients

• Eggs - we like to combine eggs and egg whites, it's a bit more healthy and seems to give the eggs a good texture.
• Bacon, with salt and pepper - it wouldn't be a proper breakfast without. :)
  
• Avocado, sliced
  
• Tomato, diced or roughly chopped, whatever your preference
  
• Cheddar Cheese, shredded
  
• Cilantro (optional)
  
• Tortillas - This is traditionally served with flour, we like to find a good wheat flour tortilla as well.
  
• Fresh Salsa served on the side- I feel this really makes it. Make your own or invest in a store-bought version you'd find in the refrigerated section. (I have a love for the peach mango salsa)

Directions

1. Prepare your bacon as you like. I enjoy the skillet cooking because it adds extra flavor to the eggs and it all happens in one pan.
2. Scramble your eggs.
3. Warm your tortilla and assemble.

This comes together quickly, is complimented well by hashbrowns or a small pancake, can be made to order and one of my favorites - can be made camping or fishing with one pan and a small stove or light fire.

*Note: We like to use turkey bacon as a replacement in some recipes, this is not a recipe to use turkey bacon. A big part of flavor in this dish is given by REAL bacon.

Berries, Berries, Berries

One of my favorite treats are berries. I love most any berry. They are a sweet treat that compliments my favorites in life - milk and bread. Berries are delicious with milk, whipped cream, ice cream, cake, pancakes, muffins, etc. etc. etc.

So here are a few berry recipes I've stumbled across:

Warm Berries n Dumplings - This cooks on the stove top so it doesn't heat up your house like a baked desert. Another idea is to use a cast iron skillet on the grill. The other day I made cornbread (I'll post about that after another try)on the grill. It's worth a try. I also like this because you can make it any time of the year because you're using frozen berries.photo from marthastewart.com

Ingredients

• 1 pound frozen mixed berries
• 1 tablespoon fresh lemon juice
• 6 tablespoons plus 1 teaspoon sugar
• 1 cup all-purpose flour, (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup low-fat buttermilk
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.

2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.

3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

Berry Butter - I warn you, I have not made this yet. I found it yesterday so I haven't had time or berries to put it together but it looks delicious and easy enough. I don't plan on making the french toast, I'm not as into it as I am the butter. I want to try this on Sunday rolls or one of my favorite pancakes.

Ingredients

• 1 pound Unsalted Butter, Softened
• 1/2 cup Raspberries
• 1/2 cup Blackberries
• NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! She uses the butter on french toast and adds syrup so it is plenty sweet enough.
  

Directions if using a Kitchenaid Mixer or the like.

1. Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment.
   
   

   photos from thepioneerwoman.com
   

   Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess.
   
   
   Clean mixer bowl and attachments and repeat with other kind of berry.

2. With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.

3. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.

I understand that not everyone has a mixer like the one shown here. I would take care of the sticks of butter with a hand mixer, I've done this for other recipes. But when it comes to adding the berries...you don't want them to be destroyed so I'd either rough chop the berries with a knife or pulse them in a food processor and then gently fold them into the softened butter.