Author Archives: colleenahearn

Dr. M.’s Wicked Good Chicken Enchiladas with Jalapeno Cream Sauce

This recipe is a time-consuming but well worth the work!!  You will need to marinate the chicken overnight.

Chicken Filling:

Rub 3 half chicken breasts with:

1/2 teaspoon coarse salt

1 teaspoon cumin

1 teaspoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red chile powder

1 teaspoon jalapeno or chipotle powder

1 tablespoon olive oil

add 1/2 cup of beer and marinate over night

Grill the chicken breasts, then shred by hand when cool.

Caramelize one lager onion chopped and set aside.

Jalapeno Cream Sauce:

1 stick butter

1 small onion, chopped

2 jalapenos, minced- remove ribs and seeds if you do not want the heat

1 can chopped green chiles (Ortega or Old el Paso)

1 clove garlic, minced

1 teaspoon salt

1/2  teaspoon cayenne

1/2 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon white pepper

2 cups creme fraiche (pink and white container usually found near gourmet cheese or sour cream)

1/2 cup chicken stock- I use stock instead of broth because it adds a nice rich flavor

2 cups grated pepper jack cheese

Instructions:

Melt butter, saute onion until translucent, add jalapeno, green chiles, garlic and spices- saute briefly until it smells great!  Stir in creme fraiche and simmer for 15 minutes.  Sauce will thicken, thin it out with the chicken stock and bring back to a simmer.  Remove from heat and stir in cheese until just melted.

Heat 10-12 corn tortillas ( you can use wheat or flour) in microwave.  Preheat oven to 350 degrees F.  Cover bottom of a 9×12 baking pan with sauce.  Dip the tortillas in the sauce to cover, fill with chicken filling, 1-2 tablespoons of the caramelized onion and a little more pepper jack cheese.  Roll those suckers, place in pan seam side down in two rows of 5 or 6.  Pour remaining sauce over them and sprinkle with a little more pepper jack cheese.  Bake for about 20 minutes.  Enjoy!!

Brendan’s Chili Powder

Ingredients:

9 large dried chiles (3 different varieties such as Guajillo, Passilla, New Mexico, Ancho, California- 3 each)

2 tablespoons whole cumin seeds

2 tablespoons garlic powder

1 tablespoon dried oregano

1 teaspoon smoked paprika

Directions:

  • Preheat oven to 300 degrees F
  • Snip off the tops and bottoms of the chiles with a pair of scissors.  Cut the chiles open and remove all the seeds and ribs.
  • Place the all of the chiles and the cumin seeds on a cookie sheet and bake for about 10 minutes (you will begin to smell the chiles)
  • Remove from oven and allow to cool (the chiles will crisp up as they cool)
  • Place all ingredients in a blender or coffee grider used for spices and process into a fine powder.

Tips:

Sometimes it is easier to do the blender processing in batches.  Crumble the chiles before processing.

Auntie Moe Moe’s Pasta with Tomatoes, Kalmata Olives and Capers

  • 1/3 cup olive oil or safflower oil
  • 3 large garlic cloves- 1 chopped and 2 sliced
  • 1 pint cherry tomatoes quartered or 1-15 oz petite diced canned tomatoes
  • 24 Kalmata olives- coarsely chopped
  • 1/4 cup capers-rinsed
  • 1/2 teaspoon red pepper flakes
  • 1tablespoon chopped marjoram ( dried is ok to use)
  • 1/2 cup chopped parsley
  • Salt and pepper
  • 1 pound of pasta- any shape works

Add oil and sliced garlic to wide skillet and heat over medium heat. Remove garlic when it turns golden brown and discard. Add chopped garlic,tomatoes, olives, capers, pepper flakes and marjoram to the oil. Simmer briskly for 10 minutes.  Season with salt and pepper.  Cook pasta in plenty of water, drain then toss with sauce. Add parsley. I sprinkle with parmasean cheese too!