4 posts tagged “garlic”
I cheated by using a can of enchilada sauce. I had it in the cupboard and figured I should use it. Anyway, this was extremely tasty.
2 tablespoons olive oil
3 skinless boneless chicken breasts
Salt and pepper, to taste
3 teaspoons cumin powder
2 teaspoons garlic salt
2 cloves garlic, minced
1 cup frozen corn
4 chipotle chilies, canned in adobo
1 15 oz can diced tomatoes, drained
1 cup Cheddar cheese, shredded
6 corn tortillas
1 15 oz can green enchilada sauce
Coat
large skillet with oil. Season chicken with garlic salt, pepper, and
cumin. Brown chicken over medium heat, allow 7 minutes each side or
until no longer pink. Remove chicken to a platter, allow to cool.
Saute
garlic in chicken drippings until tender. Add corn and chiles. Stir
well to combine. Add tomatoes, saute 1 minute. Add more cumin.
Pull
chicken breasts apart by hand into shredded strips. Add shredded
chicken to skillet, combine with vegetables. Dust the mixture with
flour to help set.
Microwave tortillas on high for 30 seconds. This
softens them and makes them more pliable. Coat the bottom of 9 inch
glass baking dish with a a small amount of enchilada sauce. Spoon 1/4
cup chicken mixture in each tortilla. Fold over filling, place
enchiladas in each pan with seam side down. Top with remaining
enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts.
The chicken:
1 (4-pound) chicken, rinsed and patted dry
1/2 tsp salt
1/4 coarse ground black pepper
1 scant cup olive oil
2 fresh flat parsley sprigs
1 fresh rosemary sprig
1 fresh sage sprig
1 bay leaf
1 celery rib
40 cloves garlic, peeled (from 3-4 heads)
1 loaf bread (I used sourdough)
Put a rack in middle of oven and preheat to 350 degrees F.
Sprinkle chicken inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken. Heat oil in a 6- to 8-quart heavy ovenproof pot over moderately high heat until hot, but not smoking. Add chicken and sear, turning carefully, until golden brown all over, about 10 minutes. Transfer to plate.
Tie herbs and celery together with string ato make a bouquet garni and add to pot. Scatter garlic over bottom of pot and put chicken breast side up on top of garlic. Cover tightly, transfer to oven, and bake, basting twice, until thermometer inserted into thickest part of a thigh (without touching bone) registers 170 degrees F, 30 to 40 minutes. Transfer chicken to cutting board, reserve pan juices.
Spread roasted garlic on bread and cut chicken into serving pieces. Serve chicken drizzled with some pan juices.
The potatoes:
3/4 pound Yukon Gold potatoes
1/2 tbsp unsalted butter
2 medium shallots, thinly sliced
1/2 cup well-shaken buttermilk
Salt and coarse ground black pepper
Peel (if desired) and quarter potatoes. Combine with cold well-salted water to cover by 1 inch in a 4 qt saucepan, bring to a simmer, and simmer until tender, about 20 minutes.
Meanwhile, melt butter in a small nonstick sillet over moderately high heat. Add shallots and cook, stirring frequently, until softened and deep golden, about 8 minutes.
Drain potatoes in a colander, return to pan, and coarsely mash with a potato masher. Stir in shallots, buttermilk, and salt and pepper to taste.
2 tsp salt, divided
1 tsp paprika (I use the sweet variety)
2 tbsp olive oil
1 medium onion, chopped
1 bell pepper, seeded and chopped
1 can diced tomatoes, drained
2 cloves minced garlic
1 tsp hot sauce (I use Tapatio)
1 1/2 cups uncooked long grain rice
2 1/2 cups chicken broth
1 cup frozen peas, thawed
Toss in the garlic and sautee for 2 more minutes, then add the rice and the hot sauce. Stir it all until the rice is coated in the oil and opaque. Stir in the broth then bring it all to a boil. Top the mixture with your chicken, cover well, and allow it to simmer for 20 minutes. After that time, sprinkle it with the peas, re-cover, and let it simmer for about 5 more minutes.
Serve hot and garnished with a little cheese.
4 lamb shanks
flour
2 cups red wine (I used the remants of a bottle of blackberry wine I had)
4 cups vegetable stock
3 cloves of garlic, minced
1 shallot, minced
coarse ground black pepper (to taste)
kosher salt (to taste)
rosemary (to taste)
thyme (to taste)
In the bottom of my 5 1/2 quart saucier, I heated some olive oil. I dredged the lamb shanks in flour until lightly coated and browned them along with the garlic and shallots. Then, I added the liquid ingredients and the seasoning. Cooked them covered on medium low heat for about 3 hours.
Risotto
2 1/2 oz butter
2 1/2 cups Arborio rice
6 cups chicken stock, brought to a boil
3/4 cup freshly grated parmesan
1 shallot, minced
For the risotto, I melted 1 1/2 oz of butter in my saucepan at medium low heat. I sauteed the shallots until transluscent. Then, I added the rice and stirred until all the butter was absorbed. Then, I added the boiling stock one ladle at a time, stirring to aid absorption. Once all stock has been added, allow the rice to cook about 15 minutes or until al dente and all the liquid is absorbed. Then, add the remainder of the butter and the cheese.
