Chicken Enchiladas and Spanish Quinoa

I made this Hispanic meal a few weeks ago.  The boys loved it.  I used quinoa instead of rice because I had it in the cupboard.  Quinoa is a grain that is very high in protein.  The combination of these dishes proved to be delicious.

Chicken Enchiladas
Servings: 8

Ingredients:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 oz.) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 oz.) jar taco sauce
3/4 cup shredded Cheddar cheese

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a medium, non-stick skilled over medium heat, cook chicken until no longer pink and juices run clear.  Drain excess fat.  Cube the chicken and return it to the skillet.  Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.  Heat until cheese melts.  Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

3.  Roll even amounts of the mixture in the tortillas.  Arrange in a 9 x 13 inch baking dish, Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven for 20 minutes.  Cool 10 minutes before serving.

Spanish Quinoa
Servings: 4

Ingredients:

1 (14-1/2 oz.) cans diced tomatoes with green chilies
1 tablespoon olive oil
1 medium onion, diced
water
1 garlic clove, minced
1/2 cup quinoa, washed and drained
1 teaspoon chili powder
1 teaspoon cumin

Directions:

1.  Drain tomatoes and reserve juice.
2.  Heat oil and saute garlic and onions until translucent.
3.  Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
4.  Add the liquid to the sauteed garlic and onions; bring to a boil.
5.  Stir in the quinoa, pepper, and salt.
6.  Reduce to a simmer, cover and cook for 15 minutes or until liquid is absorbed.
7.  Stir in tomatoes, chili powder, and cumin; cook for another 2-4 minutes until hot.

I decided to toast the quinoa in the pan after sauteing the garlic and onion.  That added a nice nutty flavor to the dish.

Enjoy!

The Creative Cook

Mardi Gras King Cake

I meant to post this cake last week for Mardi Gras but I did not have a chance to do it.  I ate King Cake at a Mardi Gras event and I would love to make this next year for Mardi Gras.  It looks quite good.  The person who posted it on food.com said that she gets constant requests to make this cake.

Mardi Gras King Cake

Ingredients:

Dough

1/4 cup butter
1 (16 oz.) container sour cream
1/3 cup sugar
1 tsp. salt
2 (1/4 oz.) envelope active dry yeast
1 tablespoon white sugar
1/2 cup warm water (100 to 110 degrees)
2 eggs
6-1/2 cups all-purpose flour, divided

Cream Cheese Filling

2 (8 oz.) packages cream cheese, softened (16 oz. total)
1 egg
3/4 cup sugar
1/8 tsp salt
2 teaspoons vanilla

Colored Frosting

3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food coloring
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food coloring

Colored Sugars

1-1/2 cups white sugar

2 drops green food coloring

2 drops yellow food coloring

2 drops blue food coloring 

2 drops red food coloring

Directions:

1.  Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.

2.  Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl.  Let stand 5 minutes.   Add butter mixture, eggs, and 2 cups flour.  Beat at medium speed with an electric mixer 2 minutes or until smooth.  Gradually stir in enough remaining flour to make a soft dough.

3.  Turn dough onto a lightly floured surface.  Kneed  until smooth and elastic, about 10 minutes.  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees).

4.  Using an electric mixer, mix cream cheese until smooth.  Add egg and blend well.  Add sugar, salt and vanilla and mix until smooth and creamy. Set aside.

5.  Punch dough down.  Divide in half.  Turn 1 portion out onto a lightly floured surface.  Roll to a 28 x 10 inch rectangle.  Spread half each of cream cheese mixture on dough.  Roll dough, jellyroll fashion, starting at long end.  Place dough roll, seam side down on a lightly greased baking sheet.  Bring ends together to form an oval ring, moistening and punching edges together to seal. Repeat with remaining dough and cream cheese mixture.

6.  Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in size.

7.  Bake at 375 degrees for 15 minutes or until golden.

8.  Decorate with bands of Colored Frosting and sprinkle with Colored Sugars.

9.  COLORED FROSTING:  Stir together powdered sugar and melted butter.  Add milk to reach desired consistency for drizzling.  Stir in vanilla.  Divide frosting into 3 batches.  Tint 1 green, 1 yellow, and combine the red and blue food coloring to make purple frosting.

10.  COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-lock plastic bag.  Seal bag then shake and squeeze vigorously to evenly mix color with sugar.  Repeat this process with 1/2 cup sugar and yellow food coloring.  For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

Enjoy!

The Creative Cook

Seven-Layer Dip

This recipe is from the back of the Calavo Guacamole Chips bag.  These chips are so good with Guacamole dip they are addictive.  My son wanted to try this dip so badly but I made it for a ladies wine tasting.  I definitely owe him.  The ladies loved it by the way.  I used whatever guacamole dip I could find and the freshly made salsa from the grocery store.

Seven-Layer Dip

Ingredients (serves 6):

8 oz Calavo guacamole or 2-3 Calavo RIPE NOW advocados
1-1/2 cups chopped  Calavo tomatoes
8 oz fresh salsa
2-1/4 ounces sliced black olives
1-1/2 cups sour cream
6 oz. grated cheddar cheese
1 package taco seasoning
2 cups refried beans (I used fat free)

Preparation:

Mix refried beans and taco seasoning together, then spread mixture into the bottom of a 9-inch casserole dish.  Layer on guacamole or avocado, sour cream, fresh salsa, cheese, tomatoes and olive slices.  Serve with Calavo Tortilla Chips.

Enjoy!

The Creative Cook

Creamy Chicken Potato Soup

A few weeks ago, I was looking for a recipe that would use some left-over chicken.  This looked perfect to me. It gives you a one pot meal in a bowl.  It is a very nice comforting and tasty soup.  Great for a cold, wet day.


Creamy Chicken Potato Soup

Ingredients:


1 medium onion, finely chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Directions:

1. In a large saucepan, saute onion in butter until tender.  Stir in broth and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in the chicken, salt and pepper.

2.  Combine flour and fat-free milk until smooth.  Stir into saucepan.  Add evaporated milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Sprinkle with parsley and chives.

Yields 6 Servings

Enjoy!

The Creative Cook

Arch's Flapjacks from Diane Mott Davidson's Fatally Flaky

I finally tried another one of Diane Mott Davidson's recipes!  This time it was Arch's Pancakes.  They are really good.  I know they are good because my son loves them.  He doesn't like pancakes all that much but has actually asked for these again.  That is a very good sign coming from him.  I decided to double the recipe so we could have some for breakfast during the week. The batter is very thick.  If you make these and decide to double the batter, reduce the amount of flour to 2-1/2 cups and increase the buttermilk by 1/4 - 1/3 cup otherwise you will have extremely thick batter.  In the book, Arch makes a point of preparing clarified butter which is what they use in the pan to cook the pancakes.  I did this last time but skipped it this time.  This recipe is nice because you can make the whole batter in your food processor and never have to use a bowl.  Personally, I never thought of adding cottage cheese to pancakes before but it adds a bit of protein to breakfast. Nice!  Thanks Diane.

Arch's Flapjacks (aka The Fluffiest Pancakes Ever)
by Diane Mott Davidson in Fatally Flaky

1/4 cup (2 oz.) cottage cheese
1 egg
1 cup buttermilk
2 Tbs canola or safflower oil
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar (optional)
Butter, Maple Syrup or Fruit Preserves

In a food processor or blender, pulse the cottage cheese until it is smooth(er). Then add the egg, buttermilk, and oil.  Mix briefly until smooth.  Next, mix in the flour, baking powder, baking soda, salt and sugar just until combined.  The mixture will be thick, but if it seems too thick, add a tablespoon or two of buttermilk.   Heat a griddle or skillet over medium heat until a drop of water sizzles on the surface.  Then drop the pancake batter -- about a scant 1/4 cup for each -- and let cook until bubbles form on the surface and the edges seem dry around the edges.  Flip the pancakes and let cook for another minute or two, until the bottoms are lightly browned.  Serve immediately with butter and toppings or keep warm in a 200-degree oven.

Enjoy!

The Creative Cook

Roasted Colcannon

I made the usual corned beef for St. Patrick's day this year.  It was great as always.  I tried something different with the vegetables.  I liked it more than the boys did.  They want me to go back to the old way next year.  I found this recipe through The FruitGuys Almanac on Facebook.  It is originally from Delilah's Farm Report.  I also found several recipes on various websites where you boil the potatoes and the cabbage and add bacon. I'm sure my boys would love that.  Hmmmm, maybe next year?

Roasted Colcannon

Ingredients:

2 cups of red potatoes, scrubbed and cut into 1-inch cubes
1 cup of very coarsly chopped cabbage
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1-2 tablespoons butter

Preparation:

1.  Preheat oven to 375 degrees F.
2.  Put cubed potatoes in a large mixing bowl with the cabbage.
3.  Whisk together the olive oil, salt, pepper, and vinegar.
4.  Place on a rimmed baking sheet lined with foil or parchment paper.  Roast until tender, about 20 - 25 minutes, tossing once after 10 minutes.
5.  Transfer to a large bowl and mash with a potato masher and 1 tablespoon of butter.  Add additional butter if it seems too dry.  Taste for salt/pepper and add if necessary.

Serves 4.

Enjoy!

The Creative Cook

Chicken Pot Pie

Some of you may know that tomorrow is Pi Day.  The date March 14 is usually reserved to celebrate the number Pi (oh, I'm sure you know that Pi is 3.14 blah blah blah).  I believe that March 14 is also Albert Einstein's Birthday.  Last year, I took my son down to the Science Center where they had a big celebration for Pi Day.  I am pretty sure they did that because last year Pi Day was on a Sunday.  This year March 14 falls on a Monday, so no celebrations of any kind have been planned.  That means I have to bake some Pie in celebration of Pi Day.  I was asked to do that by guess who?  I decided to make my first ever Chicken Pot Pie.  I am pretty excited about trying it.  I even went out and bought a brand new deep dish pie plate for this endeavor.  I found a Chicken Pot Pie recipe on Allrecipes.com that got good reviews but it had lots of  "tweaks" in the comments.  There were hundreds of comments all saying the same things so I decided to take heed and use the suggestions.  The first of many of the comments said pie was dry.  That is not something you want in a Chicken Pot Pie.  I am no expert on them but the few I have eaten were anything but dry.  Therefore, I doubled the liquid portion of this pie.  That made a bit too much "juice" so I went back and revised the amounts down by a little bit.  I also punched up the seasonings as suggested and reduced the temperature of the oven while increasing the cooking time.  The great thing about Chicken Pot Pie Recipes is that you can change the vegetables in almost any way you like.  I used two cups of mixed vegetables instead of the suggested ones.  Anyway, here goes my first ever Chicken Pot Pie recipe adapted from one I found on allrecipes.com.  

Chicken Pot Pie

Servings:  6

INGREDIENTS:

1 pound boneless, skinless chicken breast - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onions

1/2 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon celery seed

1/2 teaspoon garlic powder

1/4 teaspoon poultry seasoning

3 cups of low-sodium chicken broth

1 cup skim milk

2 (0-inch) unbaked pie crusts

2 tablespoons water or egg white for brushing pie crust

DIRECTIONS:

1.  Preheat oven to 375 degrees F (220 degrees C).

2.   In a saucepan combine chicken, carrots, peas, and celery.  Add chicken broth and boil for 15 minutes.  Remove from heat.  Drain broth but reserve it.  Set aside to cool.

3.  In the saucepan, melt butter over medium heat. Cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and other spices.  Slowly stir in reserved broth and skim milk. Simmer over medium-low heat until thickened.  Set aside.  

4.  Place a pastry crust into the deep dish pie pan.  Pour the chicken mixture into the pie pan.  Pour hot liquid mixture over the chicken mixture.  Cover with the top pie crust.  Cut away excess dough.  Make several small slits into the top of the crust to allow steam to escape.  Brush the top of the pie with water or egg white.

5.  Bake in the preheated oven for 45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.  This pie can also be refrigerated and reheated.

Enjoy your Chicken Pot Pie on Pi Day or any other day.  I am making an Apple Pie for dessert.  

The Creative Cook