Easy Chicken Enchiladas

This Martha Stewart recipe starts with a great homemade enchilada sauce that is far better than any store bought enchilada sauce. I made some modifications for my taste. 

Since I cook for two, I can freeze half before baking, or share with someone and include baking directions.

• 1 tablespoon canola oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 jalapeno, finely chopped

• 1 teaspoon chili powder

  1 teaspoon ground cumin

• 1 teaspoon diced or puréed chipotle in adobo

  1 28 ounces can crushed tomatoes

• Coarse salt and ground pepper

• Fresh juice from one lime

• 8 corn tortillas (6 inches)

• 12 ounces shredded cooked chicken, skin removed

• 4 cups shredded Monterey Jack cheese (12 ounces)

  1 tablespoon chopped cilantro

• 2 tablespoons minced pickled jalapenos

  Optional sour cream for serving

  Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, cumin and chili powder; cook until onion is translucent, 8 minutes.

  1. Add tomatoes, chipotle in adobo, and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.

  2. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Mix chicken, 3 cups cheese, cilantro and pickled jalapenos; fill each tortilla one at a time with 1/4 cup of the chicken mixture and roll tightly. Place seam sides down in a 9-by-13-inch baking dish, or divided into two small baking pans. I use disposable 5” x 8” baking pans from the dollar store.

     Oven method: When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

  Air Fryer Method for a small baking pan(4-6 enchiladas): Bake in air fryer in bake mode, uncovered,  at 350°for 8-10 minutes or until the sides are bubbling and the top is golden. 

  Serve with sour cream, fresh cilantro and extra sauce if needed.

Simple Tomato Sauce

Yield: about 3 cupsCook Time: 30-45 minutes

28 oz. (800g) canned whole peeled tomatoes or crushed tomatoes 
2 fresh plum tomatoes, seeds removed and diced
1 whole garlic clove, finely minced
4 tbsp. extra virgin olive oil
Fresh basil, about 6-10 leaves
Salt to taste

Place the tomatoes, garlic, olive oil, and basil in a saucepan over medium heat, and bring to a gentle simmer. 
At this point, sprinkle some salt into the sauce, but be cautious because the sauce will thicken, and you can addd more seasoning later if needed.

Simmer the sauce, partially covered, for about 30- 45 minutes, or until it thickens to your desired consistency. In case the sauce becomes too thick, feel free to add some water to thin it down and cook it for longer if necessary. I like to zap it with an immersion blender for a smoother consistency. 

Once the sauce has cooled down, you can store it in an airtight container in the refrigerator for up to one week or freeze. 
I like to store it in a mason jar and use an electric Mason jar vacuum sealer to seal the lid for extended storage in the refrigerator.

Peruvian Black Beans

Great side for a simple meal of Peruvian Chicken, Peruvian Green Rice and Aji Verde Sauce!

1 16 oz can black beans

1/2 small onion, chopped

1 large minced garlic cloves

1/4 tsp salt

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

1 tsp ahi amarillo 

Add all ingredients to a pot and simmer for 30 min.

Pappanozza

This recipe comes from @pastagrammar and is my new favorite summer side dish, wonderful with a roasted or grilled chicken or fish. Best eaten at room temperature or cold, it’s a simple Sicilian delight!

4 large peeled potatoes, quartered

2 large red onions, halved and sliced into half moons

Salt

Pepper

1 minced garlic clove

Olive Oil 

Wine Vinegar 

Place the potatoes and onions in a large pot and cover with water. Boil until they are very tender. Drain.

Mash the potatoes and onions until coarse lumpy but smooth. Season with salt, pepper, olive oil and one minced garlic clove.

Sprinkle with a little wine vinegar to taste and top each serving with a sprinkle of olive oil. 👌🏼

Alabama Baked Beans

This recipe is our favorite baked bean recipe, and is modified from the Weber Grill Out! Cookbook. I cook it stovetop, it also can be finished off on the grill. 

4 slices diced bacon

1 small onion, chopped 

1 small green pepper, chopped 

2 16 oz cans pork and beans with tomato sauce, slightly drained

1/4 cup packed brown sugar

2 tbs cider vinegar

2 tbs Worcestershire Sauce

1 tsp dry mustard

Cook the bacon in a medium skillet until crisp; remove and reserve. 

Cook the onion and pepper in the bacon drippings until tender. Stir in all remaining ingredients and simmer on medium low heat until it’s at the consistency you like. 

If you prefer to finish on the grill, spoon into a foil pan and heat on the grill until bubbly.

Beet and Feta Salad

• 2 Boxes Trader Joe’s cooked baby beets, beets, quartered

• ¼ cup minced shallot

• 2 tablespoons minced fresh parsley

  1/4 c olive oil 

  2 tablespoons balsamic vinegar

  2 tablespoons red wine vinegar

  salt and pepper to taste

  ¼ cup crumbled feta cheese

  Place beets, shallot and parsley in a large bowl. Whisk dressing ingredients and lightly dress the salad before serving. Save remaining dressing. Top with feta cheese. 

Egg Pasta Dough

 This easy pasta dough recipe is one of my favorites and can be cut into whatever you like. I made pappardelle 8” long, 1 1/4” wide. It was delicious, but we decided we prefer tagliatelle because the thinner noodles are easier to eat.                                  

Egg Pasta Dough

200 grams 00 flour

2 extra large eggs

Mix in a stand mixer with the dough hook until the dough comes together. Knead for 5-10 minutes on a lightly floured surface until smooth. Wrap in plastic wrap and rest on the counter for at least 30 minutes. Cut into four pieces, covering the dough as you work with each piece. Roll or shape as desired and sprinkle finished pasta with semolina flour so it doesn’t stick. Cook for 2-3 minutes in salted boiling water and drain well.

I roll pasta dough to #6 on my Ampia pasta machine for noodles, finer for stuffed pasta. Nothing beats fresh homemade pasta👌🏼