Wednesday, April 28, 2010

Zesty Chicken Enchiladas (ala Jane Griffith)

The Griffith family had us over for dinner a few months ago and they served some amazing enchiladas. Jane was kind enough to share the recipe. I was surprised that the yummy enchiladas were so good and yet so easy to make. Here you go!

1-2 lb shredded chicken
1 14.5 oz can diced tomatoes, drained
16 oz jar mild Green Salsa
1 c cream
1 1/4 c Grated Jack Cheese
8 6-inch tortillas (I like flour, the recipe suggests corn)

1. In large bowl, combine chicken, tomatoes, mild Green Salsa, cream, 1 cup cheese, 1/2 of the tomatillo sauce, and 1/2 tsp salt and pepper.

2. Warm tortillas according to the package directions. Spread remaining green sauce in 9x13 baking dish. Roll the chicken mixture in the tortillas and place in baking dish.

3. Top with remaining cheese (and maybe a little extra:)) Bake 350' for 10-15 minutes, or until the enchiladas begin to brown.

Wednesday, April 21, 2010

Brownie Pudding

Brownie Pudding

1 c all-purpose Flour
1/2 c Sugar
2 Tbsp unsweetened Cocoa Powder
2 tsp Baking Powder
1/2 tsp Salt
1/2 c Milk
2 Tbsp Cooking Oil
1 tsp Vanilla

3/4 c Sugar
1/4 c unsweetened Cocoa Powder
1 1/2 c Water, boiling

Preheat oven to 350 degrees. In a large mixing bowl, mix flour, sugar, cocoa, baking powder, and salt until well blended. Add milk, oil, and vanilla. Stir until smooth. Turn into un-greased 8x8x2 inch baking pan. Combine sugar and cocoa. Gradually stir in boiling water. Pour liquid mixture evenly over mixture in pan. Bake for 30 minutes or until cake tests done.
Serve warm (hot) over vanilla ice cream.

Pistachio-Parmesan Chicken

This week Ben and I are taking our "Anniversary/I-desperately-need-to-get-out-of-Provo-before-I-start-school-again-this-summer Vacation." Since we're crashing at Greg & Darlene's house, we decided to cook dinner for them tonight. The menu: Pistachio-Parmesan Chicken, Roasted Vegetables, and rye bread, with Brownie Pudding for dessert.

Pistachio-Parmesan Chicken

6 Tbsp unsalted Butter
3/4 c finely chopped unsalted Pistachio nuts**
1/3 c grated Parmesan cheese
1/4 c all-purpose Flour
2 tsp Salt
2 Eggs
4 large chicken breasts (boneless and skinless)

Preheat oven to 375. Place butter in roasting pan and melt in oven 4-5 minutes. Remove from oven and set aside.
In a shallow dish, mix together pistachios, cheese, flour, and salt. In another shallow dish, beat eggs with fork to slightly foamy consistency.
Dip chicken pieces first in pistachio mixture, then in eggs, then back into pistachio mixture, coating generously. Place in melted buter in roasting pan.
Bake uncovered (at 375) for 45 minutes. Spoon juices from bottom of pan over chicken; bake 15 minutes more, until golden in color.

**Note: Chop pistachios in food processor or blender. If using salted pistachios, omit the salt from the recipe.

Thursday, April 15, 2010

Roasted Vegetables

This is one of my favorite summer dishes. It's perfect as a side dish, mixed in with pasta, or even on top of pork chops. The colors are just as amazing as the flavor, and sometimes I can't decide if I want to eat it or just look at it! It's very versatile, and quite a matter of taste, so here are some basic guidelines - feel free to mix it up a little. (I made it for four the other day, so these are the measurements I used.)

Roasted Vegetables

1 sm. Zucchini
1 sm. Summer Squash
1 Red Bell Pepper
1 Green Bell Pepper
1/2 bunch Asparagus
2 Red Onions
olive oil
Kosher salt
freshly ground black pepper

Preheat oven to 375. Cut up vegetables into large pieces (peppers and onions about 1 inch square, zucchini/summer squash around 1/4 inch thick, asparagus about 2 inches long, etc). Toss with a few Tbsp olive oil - everything should be coated well, but you don't want a ton left in the bottom. Salt and Pepper to taste and mix well to blend.

Spread out evenly on a cookie sheet (with sides). Depending on how many veggies you use, it may take up two cookie sheets. (*Note: putting foil on the sheet first makes for easier clean up). Bake for 30 min-1 hr, or until for tender, mixing 2-3 times. Immediately turn the oven to Broil and cook until veggies are caramelized and edges look slightly charred.

(here's a before shot; sadly I forgot to take a picture after I cooked it)