Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1.  In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
Remove and set aside.

2.  Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin. Pour in
chicken broth, making sure to reserve 2 cups, and bring to a boil.

3.  Add chicken breast to the sauce, and cook, covered, until tender. Remove chicken breast.

4.  In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
frequently until it starts to thicken.

5.  Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.

6.  When sauce has thickened remove from heat and add 1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.

7.  Puree, or blend the sauce until smooth, and reserve.

8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.

9.  Heat oven to 350°F with oven rack in bottom position.

10.   Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.

11.    Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4" layer of enchilada sauce.

12.    Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.

13.    When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.

14.    Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.

15.    Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Chile Rellenos De Queso

Many of you have consumed a snack form of this dish known as " Jalapeno Poppers" without ever knowing where they came from. If you should want to make them you can simply follow the steps in the note wrtten at the bottom of this recipe. It may be a good idea to throw the stuffed chilies in the freezer for a few minutes so they can firm up before adding the breading.

Ingredients:

6 each poblano or Anaheim chiles

2 teaspoons distilled white vinegar

3 large ripe tomatoes

1/4 small yellow onion

1 clove garlic

1 tablespoon canola oil

2 bay leaves

1/2 teaspoon freshly ground black pepper

3 cups grated Queso Chihuahua (Monterey Jack or medium
sharp cheddar cheese can be substituted)

three eggs, separated

1/2 cup all-purpose flour

1 cup Panko (Japanese bread crumbs)

oil for frying

Steps:

1.  Roast, and peel the chiles. Make a lengthwise slice in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and vinegar for 20 minutes. rinse, drain and set aside.

2.  In a blender, purée the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato purée and bring to a boil. Lower the heat, add 1 teaspoon salt, bay leaves and the pepper and cook, covered, for 10 minutes. If the sauce becomes too thick, thin with up to 3/4 cup of water. Set aside.

3.  Fill each chile with up to 1/2 cup of the grated cheese and set aside.

4.  Beat the egg whites until they form stiff peaks, then stir in the yolks one at a time. Spread the flour on the plate, turn each chile in the flour to coat lightly, and dip into the beaten egg, so that the chile is completely coated. Toss the chiles in the breadcrumbs, and reserve.

5.  Heat your deep fryer to 350°, or heat oil into a thick bottomed saucepan to use in place of a deep fryer.

6.  When hot, add the chiles, one or two at a time, and fry until lightly browned. Drain on absorbent paper.

7.  Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with sauce. Cover and simmer five minutes.

Note* To make Jalapeno Poppers: Exchange 2 dozen fresh  jalapeno peppers for the chilies used in this recipe, reduce the shredded cheese to 1 1/2 cups and add 8 oz cream cheese to the cheese mixture. Some even like to add 1/4 cup chopped, cooked bacon to the mixture and just follow the steps as written.

The Carne Asada Burrito….

Carne Asada


3 Pounds Sliced Beef Tenderloin

Marinade:
¼ Cup Chopped Parsley
½ Clove Garlic Minced
1 Tablespoon Lime Juice
½ Ounce Chili Powder
1/8 Teaspoon Ground Cumin
¾ Ounce Kosher Salt
½ Cup Canola Oil
¼ Teaspoon fresh Thyme, Chopped
¼ Teaspoon Fresh Rosemary, Chopped
½ Teaspoon Fresh Oregano, Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
2 Fresh Jalapenos, Seeded, and Chopped


Combine all ingredients for the marinade and mix well. Pour over sliced beef, and toss to incorporate evenly. Let beef sit at least 2 hours in the refrigerator before grilling. Serve over warm flour tortillas with Guacamole and Pico De Gallo Salsa*.
*Pico De Gallo is a fresh Salsa made with
½ Cup Diced Tomatoes
¼ Cup Diced White Onion
2 Fresh Jalapenos, Seeded and Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
1 pinch Chili Powder
1 pinch Cumin
1 pinch Paprika
1 pinch Kosher Salt
1 juice of Fresh Lime wedge, squeezed

Carrot Cake Cookies

Makes 4-6 servings

Ingredients:
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
4 ounces(1stick) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
½ teaspoon vanilla extract
1 cup coarsely grated carrots (2 medium)
1 cup walnuts, slightly broken
1/3 cup raisins

FILLING
1 cup cream cheese
1 tbsp honey


Steps:
1.Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2.Butter 2 baking sheets, and set aside.
3.Mix together flour, cinnamon, baking soda, and salt in a bowl.
4.Beat together butter, sugars, egg, and vanilla in another bowl until pale and fluffy.
5.Mix in carrots, nuts, and raisins; then add flour mixture to this and beat until just combined.
6.Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total.
7.Cool cookies on sheets for 1 minute, then transfer cookies to racks to cool completely.
8.While cookies are baking, blend cream cheese and honey in a food processor until smooth. 
9.Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

 

3/4 cup whole milk

 

1/4 cup margarine, softened

 

 3 1/4 cups all-purpose flour

 

 1 (.25 ounce) package instant yeast

 

 1/4 cup granulated sugar

 

 1/2 teaspoon salt

 

 1/4 teaspoon ground cardamom

 

 1/4 cup water

 

 1 egg

 

 1 cup brown sugar, packed

 

 1 tablespoon ground cinnamon

 

 1/2 cup margarine, softened

 

 1/2 cup raisins (optional)

 

  

Steps:

  

1.  Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2.  In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, cardamom and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3.  Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4.  Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°F.
5.  Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

 

 

Cream Cheese Frosting Recipe

 

 

 

Ingredients:

 

 

1/2 cup of butter (1 stick), room temperature

 8 oz cream cheese (1 package), room temperature

 2 to 3 cups of powdered sugar  

1 teaspoon of vanilla extract 

 

Steps: 

 

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

 

   

2 .Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Authentic San Francisco Sourdough Bread

Did you know the term "Hooch" came from the California Gold Rush days? Prospectors in need of adult beverage would sip the liquid that formed on the starter used to make their Sourdough Bread. This may sound gross, but it still tastes just like Red Stripe from a can!

Ingredients:

2 cups warm water

6 -8 cups bread flour (this depends on your proximity to sea level and how thick your sourdough starter is)

1 cup sourdough starter (cold)

2 teaspoons salt

2 teaspoons granulated sugar

1/2 cup cold water

1/2 teaspoon cornstarch

Steps:

1. In a large bowl, combine the water, sourdough starter and 4 cups of flour.
2. Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
3. The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
4. Knead till smooth.
5. Cover and let rise 2 to 2-1/2 hours.
6. Punch down and divide in half.
7. Knead till smooth and form into rounds. Place on a greased, or cornmeal dusted baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
8. While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small pot and heat until boiling, remove from heat and let cool.
9. Heat oven to 400°F.
10. Carefully place a small pan of hot water on the bottom rack of the oven.
11. Cut two slashes across each other on top of each loaf.
12. Bake for 10 minutes.
13. Pull out the rack and baste each loaf well with the cornstarch mixture.
14. Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.

Bronzed Salmon

Ingredients:

4 Salmon fillets (4 to 6 oz. each), fresh

1 Tablespoon Coconut, Olive, or Canola Oil

1 Tablespoons Kodiak Island Salmon Seasoning
1/4 Cup White Wine, Please use a good quality Chardonnay

2 Tablespoon Unsalted Butter, or Cocoa Butter(Food Grade Only)

Steps:

1.       Rinse Salmon under cold water; pat dry with paper towel.

2.       Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil, and season generously with Kodiak Island Seasoning.

3.       Place Salmon filets in heated skillet and cook, uncovered, about 3 to 4 minutes, until golden brown. Shake pan occasionally to keep fish from sticking.

4.       Turn Salmon over and cook, uncovered, 3-4 minutes or until golden brown. Cover pan tightly and reduce heat to medium. Cook for 1-2 minutes; add the wine to pan.

5.       Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout if you like your fish well done.

6.       Remove from heat, add butter to your sauce, and swirl pan to incorporate .

7.       Drizzle sauce over Salmon when serving.