A Taste of the Southwest on a Snowy Day

Man, did we get hit with some snow!  It was hard to tell the exact amount that was dumped upon us due to the drifts.  Part of my driveway, unfortunately a very small part, had no snow, while other parts were quite deep.  The drifts practically hide the fence in the front of the house.  What else is there to do on a day like today, except bake and cook?

The chicken enchiladas that I made tonight reminded me of the trip that the husband and I took in September to CousinFest 2009, a.k.a. Aunt Ann's wedding.  I found the recipe in an old issue of Cooking Light in an article discussing Christmas in Santa Fe.  Funny enough in New Mexico, when you order a dish with both the green and the red chili, it is called "Christmas" style.  Alas, this dish was half of Christmas and was just green.  The plain green enchiladas were still good.  I turned down the heat on this by a third for the husband who said that it was still too spicy. 

Green Chili - Chicken Enchiladas
(adapted from Cooking Light December 2007)
printable recipe


3 cups chicken broth
1 1/2 cups finely chopped onion
2 teaspoons dried oregano
1/2 teaspoon salt
4 (6 ounce) skinless, boneless chicken breast halves
2 garlic cloves, minced
1 bay leaf
1/2 cup fat-free sour cream
3 cups Green Chili Sauce (recipe listed below)
cooking spray
16 (6 inch) corn tortillas
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

1. Combine broth, 1 cup onion, and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil.  Reduce heat, and simmer 15 minutes or until chicken is done.  Remove chicken from pan, chill 15 minutes.  Shred chicken into bite size pieces, combine chicken, remaining 1/2 cup onion, and sour cream in a bowl.  Stir well.
2. Pre-heat oven to 350F.
3. Spread 1/2 cup Green Chili Sauce in the bottom of a 11x7 baking dish coated with cooking spray.  Warm tortillas according to package directions.  Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up.  Place tortillas seam side down, in the baking dish.  Pour remaining Green Chili Sauce over filled tortillas.  Sprinkle cheese mixture evenly over tortillas.  Bake at 350F for 18 minutes.  

Green Chili Sauce
(adapted from Cooking Light December 2007)

4 Anaheim chiles
1 tablespoon canola oil
2 cups chopped onion
2 minced garlic cloves
1 tablespoon flour
1/2 teaspoon salt
14 ounces of chicken broth

1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes.  Place in a heavy duty zip top plastic bag; seal.  Let stand 15 minutes. Cut lengthwise in each chile, remove and discard seeds and tops.  Chop chiles to measure 3/4 cup.
3. Heat canola oil in a medium saucepan over medium-high heat.  Add onion to pan; saute 5 minutes or until tender.  Add garlic; saute for 1 minute.  Stir in flour, cook for 1 minute.  Add chiles, salt, and broth; bring to a boil.  Reduce heat, and simmer 15 minutes, stirring occasionally.  Place mixture in a blender and remove center piece of the lid to let steam escape.  Secure lid on the blender.  Place a clean towel over the lid (to avoid a messy kitchen).  Blend until smooth.  Cool completely. 
   

Yield: 8 servings, two enchiladas per serving

Prepping for Christmas

I am a control freak and it has really been showing over the past week or so.  In addition, I like to take on a lot of projects at once. 

The husband and I are hosting Christmas dinner for 8 adults, two toddlers, and one baby in our new home.  I started to create the menu two weeks ago and finalized it this week.  I am doing it all, from cocktail hour with two snacks and a cocktail to dessert with three tasty treats in addition to cookies.  The menu was designed to have as few projects going on the day of the big meal.  I looked for recipes that can be prepped anywhere from two weeks to a day before dinner. 

This weekend, I started prepping and freezing what I could.  I made a pecan pie, three different kinds of cookies, dinner rolls, and spiced pecans (not frozen).  Aside from the cookies (some frozen, some eaten, and some given away), I only sampled the dinner rolls.  I loved them.  These guys can be made up to one month ahead of time to be placed in your freezer in an airtight container. 

Oatmeal Dinner Rolls
(from Cooking Light December 2006)
printable recipe

1 cup 2% reduced fat milk
 3/4 cup water
1/4 cup honey
1 package dry yeast
3 tablespoons butter, melted
1 large egg, lightly beaten
4 1/4 cups, flour, divided
1 cup regular oats
1 1/2 teaspoon salt
cooking spray

1. Combine milk, 3/4 cup water, and honey in a small saucepan.  Heat milk mixture over medium-high heat to 100F to 110F; remove from heat.  Dissolve yeast in milk mixture; let stand 5 minutes.  Stir in butter and egg.
2. Lightly spoon flour into dry measuring cups; level with a knife.  Combine 4 cups flour, oats, and salt in a large bowl, stirring well.  Add yeast mixture to flour mixture; stir until a soft dough forms.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.  
3. Place dough in a large bowl coated with cooking spray, and turn to coat top.  Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size.  
4. Punch dough down, reshape into a ball, and return to bowl.  Cover and let rise 1 our or until doubled in size.  
5. Punch dough down; turn out onto a lightly floured surface.  Knead dough 3 to 4 times, let rest 5 minutes. Dived mixture into 24 equal size portions; shape each portion into a ball. Place balls 1 inch apart on a jelly-roll pan coated with cooking spray, or a jelly-roll pan lined with a silpat.  Cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in size.  
6. Pre-heat oven to 425F.
7. Bake rolls at 425F or until browned.  Remove rolls from pan, cool on a wire rack.  

Yield: 24 rolls, unless you sample.  I now have 23 rolls.  

Best with a glass of milk

Many children leave out a plate of cookies and a glass of milk for Santa on Christmas Eve.  The big man needs to fuel up as he delivers gifts on that long night.  I found two great recipes for cookies, not necessarily just for Santa, but to eat yourselves.  Heaven certainly knows that I helped myself to the cookies.  I can't give out cookies as gifts if I don't know what they taste like. 

These cookies are fantastically rich.  The first is a recipe for Peanut Butter and Jelly Thumprints that taste just like a PB&J sandwich.  The second is a recipe for Chocolate Cookie Cutouts.  These guys taste like a deliciously rich and chocolately brownie.  I suppose my few years in Hershey have rubbed off on me.  I would absolutely recommend a glass of milk with these cookies.  Enjoy!

Peanut Butter and Jelly Thumbprints

(adapted from Cooking Light, December 2007)

printable recipe

2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup packed brown sugar

2/3 cup granulated sugar

1/2 cup peanut butter (Note: recipe calls for chunky, but I used creamy and it was fine)

1/4 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

Cooking spray

7 tablespoons seedless raspberry preserves

1 tablespoon lemon juice

1. Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt, stirring well with a whisk; set aside.
2. Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla.  Gradually add flour mixture, beating on low speed just until combined.
3. Lightly coat hands with cooking spray.  Shape dough into 36 balls (about 2.5 teaspoons each).  Place balls 2 inches apart on baking sheets lined with either a Silpat or parchment paper.   Press thumb into center of each dough ball, leaving an indentation.  Cover and chill 1 hour.  
4. Pre-heat oven to 350F.
5. Uncover dough.  Bake at 350F for 14 minutes or until lightly browned.  Remove cookies from pans, and cool on a wire rack.
6. Place preserves into a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once.  Add juice, stirring until smooth.  Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

Yield: 3 dozen wonderful cookies

Chocolate Cookies
(from The Martha Stewart Living Cookbook)
printable recipe

3 cups all-purpose flour, plus more for dusting
1 1/4 cups unsweetened cocoa
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 1/2 cups (3 sticks) unsalted butter
2 1/2 cups confectioner's sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract

1. In a large bowl, sift together the flour, cocoa, salt, and cinnamon.  Set aside
2. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy.  Beat in eggs and vanilla.
3. Add the flour mixture; mix on low speed until thoroughly combined.  Divide the dough in half; wrap in plastic wrap.  Chill at least 1 hour.  
4. Pre-heat the oven to 350F.  On a floured surface, roll out the dough until 1/8 inch thick.  Cut into shapes.  Transfer to ungreased baking sheets (I lined mine with the Silpat), chill until firm, about 30 minutes.  Bake until crisp, 8-10 minutes.  Cook on wire racks.  

Yield: Martha says this gives you 16 large cookies, but I got a lot more.  Maybe her definition and my definition of large is different.

Both cookies are new favorites in our household.  I also made Snickerdoodles.  Yikes, we have a lot of sugar, butter, and egg baked goods in our house!

Worth the Time and the Mess

Those of you who know me, know that I tend to procrastinate on everything.  When in school, I would drag my heels and wait until the last hour to start a paper.  At home, I wait until the last hour to start dinner, much to the husband's dismay.  Lucky for me (on two fronts), he was busy working on painting the upstairs bathroom in the new house while I was trimming the tree, trying to figure out where to put things, and then I started dinner....late.

Lasagnas are delicious, but can be very time consuming.  This particular recipe was no different and created a huge mess in the kitchen.  It was worth it. 

One of my favorite things about the fall is eating butternut squash. I can't get enough of it.  When I was looking back through some old...wait for it...Cooking Light issues, I saw a recipe for spinach and butternut squash lasagna.  How perfect, it is a comfort food that has butternut squash and the green veggies that I need to eat more of.  The dish was heavenly. The sauce was creamy, but not too rich.  The cheeses lended the right amount of salt and nuttiness.  The butternut squash was tender and the spinach with a bit of garlic was fantasic. 

Apologies in advance for no photo.  I found my camera, but don't have a picture because the dish is very messy and at 8:30 last night when I was eating, I didn't feel like plating in a nice manner.

Butternut Squash and Spinach Lasagna (adapted from Cooking Light)
(printable recipe)

9 whole wheat lasagna noodles
3 cups 2% milk
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
8 cups of butternut squash, cut into 3/4 inch pieces (about 2.25 pounds)
1 tablespoon balsamic vinegar
4 teaspoons olive oil (divided)
cooking spray
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 minced garlic cloves
3 (6 ounce) bags of baby spinach
1 cup shredded Asiago cheese
1 cup shredded Parmesan cheese

1. Pre-heat oven to 425F.
2. Peel and cut butternut squash.  Place squash in a large bowl.  Add vinegar, toss to coat.  Add 1 tablespoon olive oil, toss to coat.  Arrange squash in a single layer on a jelly roll pan coated with cooking spray or on a Silpat.  Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and thyme.  Bake at 425F for 30 minutes, stirring after 15 minutes. 
3. While oven pre-heats, prepare lasagna noodles according to package directions. 
4. Cook milk in a small, heavy saucepan over medium-high heat until tiny bubbles form around the edge.  Don't let the milk boil.  Remove from heat; keep warm.
5. Melt butter in a medium sauce pan over medium heat.  Add shallots, cook two minutes or until tender.  Reduce heat; add flour, and cook for 5 minutes or until golden, stirring constantly.  Remove from heat, add 2 tablespoons of milk to flour mixture, stirring constantly with a whisk.  Gradually add remaining milk, 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk.  Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bring to a boil; reduce heat and cook until smooth and thickened.  Remove from heat and set aside.
6. Combine 1 teaspoon olive oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly.  Add spinach, one bag at a time; cook until wilted, stirring constantly.  Add 1/4 teaspoon salt, cook until liquid evaporates, stirring frequently. 
7. After squash is done cooking, reduce oven temperature to 350F.
8. Spoon 1/3 cup of milk mixture onto the bottom of a 13x9 baking dish that was coated with cooking spray.  Add three noodles on top of milk mixture; top with spinach mixture, 2/3 cups milk mixture, 1/2 cup Asiago, 1/4 cup Parmesan.  Arrange three noodles on top of cheese; add squash mixture, remaining 1/2 cup Asiago, 1/4 cup Parmesan, and 2/3 cup milk mixture.  Add remaining noodles, milk mixtures and Parmesan cheese.  Bake at 350F for 30 minutes.  Let it stand for about 10 minutes after. 

Yield: 8 servings

The First Day of Meteorological Winter

As I write this post on December 3rd, it is 67 degrees Farhenheit...in Boston...in December.  According to the news on Tuesday morning, December 1st is considered the first day of meteorological winter.  In order to usher in the season, I chose to make Black Beans with Rice and Mango.  I figured we could use some tropical flavors in the winter to make it seem less cold out.  For all of you who are loving the weather today, you're welcome.  I will take the credit for the spring like weather as I made a tropical dish the other night for dinner and this must have ushered in some warm weather. 

As you will see (or not see), there is not a picture of this dish.  I recently moved (again) and have yet to unpack the camera and take pictures of food.  I  have been cooking, but haven't photographed anything.  However, this black bean dish was so great I figured I could get away without a picture.  Also, I seemed to have misplaced some focus in the move.  The dish calls for red and green peppers.  When I plan out my menus for the week, I make my grocery list.  How I missed red and green peppers, I don't know.  I used celery to give the dish some crunch and it did a great job. 

With the new move, comes new restaurants.  There is a tapas place within walking distance that I can not wait to check out.  I reviewed the menu today and it looks fabulous.  They also seem to have a great wine list.  Review to follow after I check it out. 

Tropical Black Beans and Rice (adapted from Weight Watchers)
(Printable recipe)

2 tsp olive oil
1 red onion, chopped
1/2 cup orange juice
1/3 cup lime juice
2 Tbspn cilantro
1 cup chopped celery
1 diced mango (medium)
2 minced garlic cloves
15 oz can black beans
3 cups cooked rice, kept hot

1. Add oil to medium skillet over medium heat.  Let the skillet get hot, wait for the sizzle.
2. Add all ingredients except beans and rice.  Cook, stirring occassionally, until celery is crisp tender.
3. Stir in beans.  Cook until heated through, about 5 minutes.  Serve over rice. 

Yield: 4 servings