Mexican Chicken Enchiladas

These enchiladas are muy deliciosas! You have everything you need wrapped up in a little bundle - the veggie, protein, starch...I love mexican food but I rather cook it at home to make it a little healthier than the restaurant dishes. The pico de gallo gives you a fresh and crisp flavor with a little kick. I usually serve these alone but you can add a small salad or some refried beans on the side. If you are pressed for time you can use store bought salsa and tortillas....sooo good!

Ingredients
2 chicken breasts, cooked and shredded
1 jar mild taco sauce
1 1/2 cups mexican cheese blend, shredded
1 cup sour cream
1 cup yogurt
1 recipe pico de gallo (from this site:under sauces)
1 cup frozen corn, thawed and drained
8 flour tortillas (store-bought or from this site: under baking and sweets)

Directions
1. Combine the yogurt and sour cream
2. In a medium bowl combine the chicken, 1/2 jar taco sauce, 1 cup cheese, 1 cup of the sour cream and yogurt mixture, 1/2 recipe of pico de gallo and corn
3. Place about 1/2 cup of the filling in the center of each tortilla and roll up
4. Place in an 8x8-inch greased baking dish
5. Continue with the remaining filling and tortillas
6. Mix the remaining taco sauce, cheese, sour cream- yogurt mixture and pico de gallo then pour over the enchiladas
8. Place in a pre-heated 375º oven for 35-45 minutes or until brown and bubbly

Servings 4

Clay Baker Country Chicken

This is the easiest and juiciest chicken I have ever made, it comes out great every time using my Romertopf clay baker. They are easily found and affordable in most kitchen gadget stores. It is not only for chicken though you can make fish, meatloaf, roast beef, baked apples and even a great bread loaf. Best of all the chicken is very healthy which is my main goal nowadays.

Ingredients
3 lb whole chicken
1 yellow onion
1/2 a lime
parsley
2 TBSP butter
1 tsp thyme
1 tsp rosemary
1/2 cup white wine
2 cups of your favorite vegetables (potatoes, onions, carrots, tomato)
salt & pepper to taste

Directions
1. Completely submerge your clay baker for 15 minutes in water
2. Wash the chicken and rub the inside with salt and pepper.
3. Place the onion, lime and parsley in the cavity of the chicken; tie the legs together
4. Place in bottom of pot and brush with butter, season with thyme, rosemary, salt & pepper
5. Add wine and vegetables all around
6. Cover pot and place in a cold oven. Bake at 450º for about 85 minutes
7. For crispier skin remove the top and broil for 3-5 minutes

Servings 4

Authentic Spanish Paella

We had this for Christmas Eve dinner and it was a real treat. It has a lot of steps so it's not something you will make often but for a special occasion it is the perfect meal. It helps if you can make the broth a day ahead. The authentic way to make paella is outdoors but this one has been adjusted to make at home. Paella is best prepared over an open fire, charcoal BBQ or gas paella burner. The reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it. If you prepare paella often, you may want to invest in a Paella Burner & Adjustable Tripod Stand, designed specifically for cooking paella outside. They usually come with two ring burners and allow adjusting each ring separately. These burners connect to a propane tank via a hose and regulator. (see photo below)

Broth
Ingredients
2 TBSP olive oil
12 cups chicken or fish broth
1 cup white wine
3 stalks celery, chopped
3 carrots, chopped
handful each of parsley and cilantro
2 bay leaves
1 tsp thyme
6-8 whole black peppercorns
2 stalks green onion
1 onion, quartered
4 whole garlic cloves, peeled
1/4 tsp cumin
3 tsp salt
1 tsp pepper
1/2 TBSP saffron threads, crushed
splash tabasco sauce

Directions
1. Add all of the ingredients to a large soup pot
2. Boil for 30 minutes (it should be pretty salty)
3. Cool, sieve and refrigerate

Sofrito (you will need 4 cups total)
Ingredients
3 medium onions
8 plum tomatoes with seeds and skin, cut in half
1/4 cup pimentos

Directions
1. Place onions in a cuisinart and process until finely diced.
2. Add the tomatoes and pimentos, process until everything is diced; set aside

Paella
Ingredients
1/4 cup olive oil
10-12 cups broth (remove from refrigerator a few hours before using)
4 cups sofrito
4 large garlic cloves, pressed
8 cups arborio rice
2 lbs. shrimp, shelled, deveined, lightly salt & peppered
3 lobster tails, shelled, sliced, lightly salt & peppered
2 lbs. chicken breast, cut into small chunks, lightly salt & peppered
1 1/2 lbs. pork loin, cut into small chunks, lightly salt & peppered
1 cup frozen peas, thawed and drained
1 cup artichoke hearts, quartered
fresh asparagus tips (for decoration)
pimentos, sliced into strips (for decoration)
green olives (for decoration)

Directions
1. Place the broth in a large soup pot and heat through, lower heat but don't allow to cool
2. In an 18 inch large skillet heat the olive oil, almost covering the bottom (this might seem like a lot but it's not)
3. Add pork and sauté until no longer pink
4. Add chicken and sauté until no longer pink; Add the garlic
5. Add sofrito and cook about 5 minutes or until onions are translucent
6. Add the rice and stir well
7. Start adding the broth slowly, stirring in between until you have added 10 cups (save remainder in case you need more later)
8. Continue simmering, add the peas, artichoke hearts, asparagus, pimentos and olives
9. Cover with foil and lower temperature to low for 10 minutes.
10. Do not uncover just shake the skillet from side to side to prevent sticking
11. Leave an additional 10 minutes, uncover if too dry add a bit more broth
12. Add the shrimp and lobster (do not stir in just place on top of the rice), cover and leave another 10 minutes or until seafood is done (when it turns opaque)
13. Take off heat and let rest for 10 minutes, covered

Servings 12

Chicken Chop-Chop

This is a copycat recipe from Chicken Kitchen known as The Original Chop-Chop. It is really very easy and the only things I had to perfect was their signature curry sauce and the marinade for the chicken. I love trying to guess what ingredients are used in great recipes and recreate them. I did a taste test with the original sauce and mine - nobody could tell the difference, mission accomplished! If you go to Chicken Kitchen nowadays there are many variations of the Chop Chop - The Deluxe, The Cuban, The Mexican, The Teriyaki, The Oriental etc... you get the point but my all time favorite is the good ole reliable Original Chop Chop. I normally use turmeric to give the rice the yellow color but I have also made it using a few threads of saffron, both ways are delicious.

Ingredients
Yellow Rice
Prepare regular rice(see post for perfect white rice), add 1/2 tsp turmeric to water for yellow color
4 chicken breasts, boneless & skinless
Chopped iceberg lettuce and tomato
Marinade
1/2 cup Lea & Perrins Worchestershire for chicken
1/4 cup lemon juice
3 TBSP vegetable oil
1 tsp freshly ground pepper
1/4 tsp salt

Directions
1. Combine all ingredients in a large plastic bag
2. Add the chicken, seal and marinate in the refrigerator for 2-3 hours
3. Broil, flipping once until no longer pink
4. Chop into bite size pieces keeping each breast separate for equal portions

Curry Sauce
1/2 cup mayonnaise
1/2 cup milk
1/4 tsp salt
1/8 tsp black pepper
1 tsp curry powder
Combine all ingredients with a whisk; set aside

To serve: In a large bowl add rice, chicken, lettuce, tomato and drizzle sauce on top

Tip: Serve with a warmed pita bread

Servings 4

Creamy White Asparagus and Chicken Crepes

If you have never tried white asparagus I highly recommend a trip to the market for a few jars. White asparagus come from the deprivation of light, dirt is kept mounded around the emerging stalk. The plant cannot produce chlorophyll without light, so there is no green color to the stalks. They have a sweet-tart taste and a smooth texture. I like to make the sauce for the crepes very mild so it doesn't overpower the delicate flavor of the asparagus - it is a simple butter and cream sauce. When I have time I like to make my own crepes but if you are short on time you can use store-bought crepes, they will do in a pinch. This recipe calls for 8-10 crepes.

CREPES
4 eggs
1 tsp salt
2 cups flour
2 1/4 cups milk
1/4 cup butter, melted

Combine ingredients in a blender for 1 minute. Refrigerate in blender overnight.
Let batter get to room temperature, blend an additional 30 seconds
Cook in crepe pan (6-7 inch frying pan) until bubbly. Flip and continue with remaining batter
Makes 32-36 crepes (Freeze the extras in between wax paper for later use)

Ingredients
FILLING
2 tablespoons butter
1 small onion, diced
1 1/4 cups cooked chicken, shredded
1/2 cup gruyere cheese, grated
1/2 cup reduced fat sour cream
salt and pepper
16 oz jar white asparagus
SAUCE
1/2 cup butter
1 1/2 cups cream mixed with 2 tsp cornstarch
2 TBSP sherry
1 tsp tarragon
1/2 tsp salt
1/8 tsp black pepper
1 cup parmesan cheese

Directions
1. To make the filling, cook the onion in the butter until just soft and golden. Remove from heat
2. Stir in the chicken, gruyere cheese, sour cream, salt and pepper to taste and mix well.
3. Divide between the crepes and roll them up (cigar-style) placing 1 white asparagus first and then about 2 TBSP of the filling along the asparagus.
4. Arrange in a greased 8x8 dish; set aside
5. Preheat oven to 375º
6. To make the sauce melt the butter in a medium pan; add the cream, sherry, tarragon, salt and pepper
7. Once heated through add the parmesan and continue to cook until cheese is melted
8. Spoon over the crepes.
9. Bake for 20-25 minutes or until bubbly

Servings 4

Fiery Chicken Wings With Blue Cheese

This is a healthier version of the usual wings I make because they are baked not fried but just as good or better. Serve with celery and carrot sticks. You can also try with corn on the cob - cut ears of corn crosswise into 4-5 pieces each before boiling in water.

Ingredients
4 pounds chicken wings
3 tablespoons cooking oil
2 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce

Directions
1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne, marinade for at least 30 minutes. Arrange the wings in a single layer on two large baking sheets.
2. Bake until just done, about 25 minutes.
3. Meanwhile in a medium glass bowl, combine the mayonnaise, sour cream, blue cheese, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
4. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat.

Servings 6-8

Chicken Lasagna

As you can tell from my past recipes, I am a big fan of comfort foods and lasagna is no exception. A plate full of pasta, chicken, spinach and bubbling cheese, sooo good. This lasagna is one of my favorites, it is much lighter than the regular meat lasagna but just as comforting. I first tried this at a restaurant in Colombia and have been perfecting it for a while, I think I got it, give it a try and let me know what you think.

Ingredients For The Sauce
6 TBSP butter
4 TBSP flour
4 cups milk
2 tsp dry sherry
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper

Ingredients For 'The Stuffing'
2 TBSP butter
1 1/4 cup onion, finely chopped
2 cups tomatoes, peeled, seeded and finely chopped
2 (10oz) pkgs. frozen chopped spinach, thawed and drained
4 chicken breasts, cooked and shredded
1 tsp oregano
1/2 tsp salt
1/8 tsp black pepper

Remaining Ingredients
1 lb mozzarella cheese, shredded
1 cup gouda cheese, shredded
1 cup parmesan cheese, shredded
9 pre-cooked lasagna noodles
6 pimento stuffed olives
2 TBSP fresh parsley, chopped

Directions For the Sauce
1. Melt the butter in a medium pan; add the flour stirring constantly for 1 minute
2. Remove from heat and slowly add milk stirring constantly so that no clumps form. Place on heat again and continue to cook until thickened, stirring constantly.
3. Add the sherry, dry mustard, salt and pepper; set aside

Directions For 'Stuffing'
1. Melt the butter in a large pan; Add onion and cook until translucent about 5 minutes
2. Add the tomatoes and continue cooking 3-5 minutes
3. Add the spinach, chicken, oregano salt and pepper; set aside

To Assemble
1. Combine the mozzarella, gouda and parmesan in a bowl
2. Preheat oven to 375º
3. Grease a 9x13 baking dish. Spread 1/3 of the sauce mixture in the bottom of the dish. Top with 1/3 of the noodles, sauce, chicken mixture and cheeses. Repeat the layering (noodles, sauce, chicken mixture and cheeses) twice leaving enough cheese to evenly cover the top layer.
4. Arrange olives on top and sprinkle with parsley
5. Bake for 35-45 minutes or until brown & bubbly. Let stand 5 minutes.

Servings 8

Creamy Chickballs

Ingredients
1 cup bread crumbs
1 lb skinless, boneless chicken breast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1 egg white
1 TBSP olive oil
1 cup chicken broth
1 TBSP all purpose flour (dissolved in the broth)
1 8 oz. tub reduced-fat sour cream
2 TBSP parsley, chopped

Directions
1. Place chicken in a food processor and pulse until ground
2. Mix chicken with salt, nutmeg, pepper, egg white and breadcrumbs in a medium bowl until well blended.
3. Shape into 16 chickballs (about 1 1/2 inch)
4. Heat the olive oil in a large nonstick skillet over medium-high heat.
5. Add chickballs; cook about 6 minutes, browning on all sides.
5. Remove chickballs from pan. Add the chicken broth and flour to pan and stir. Boil and cook for 1 minute until slightly thickened, stirring constantly.
6. Stir in the sour cream and return meatballs to skillet. Reduce heat and cook for 10 minutes or until chicken is done.
7. Sprinkle with parsley and serve

Serving Tip: Serve over a bed of buttered noodles. If you like it extra saucy, the sauce doubles easily.

Servings 4

Arroz con Pollo (Chicken and Rice)

Ingredients
3 cups rice

1 cup warm water

1/4 tsp saffron threads

2 tsp. turmeric
2 TBSP olive oil

2 cloves garlic, pressed

1 large yellow onion, finely chopped

1 cup celery, diced
1 cup carrot, diced
4 tomatoes, peeled, seeded and diced

2 slices bacon, chopped
1 tsp. cumin
2 tsp oregano, dried

1 TBSP paprika

2 tsp salt
1/4 tsp ground black pepper
1/4 cup ketchup
2 TBSP tomato paste
2 tsp white vinegar
8 oz. canned tomato sauce
1 lb. chicken thighs and drumsticks, skinless
8 oz beer, any variety

2 cups chicken stock

2 TBSP capers, drained
1/4 cup pimento stuffed olives
1 cup frozen peas, thawed and drained

juice of 1/2 lime


Directions
1. Place the rice in a medium-sized bowl. Stir the saffron threads and turmeric into the warm water, then add the water to the bowl with rice, stir. Set aside.
2. In a heavy pot over medium-high heat add the olive oil. Once the oil is hot, add the onions, and bacon and cook for 5 minutes. Add the garlic, onion, celery, carrot and tomatoes; cook 5-8 minutes.
3. Stir in the cumin, paprika, salt and pepper and continue to cook for another 5 - 10 minutes.
4. Add the ketchup, tomato paste,vinegar, tomato sauce and chicken to the pot, stirring to ensure the chicken is coated, then reduce the heat to medium-low. Cover and cook for 15 minutes, turning the chicken over every few minutes.
5. Add the beer, chicken stock and raise the heat to high. When the pot begins to boil, add the contents of the bowl with the rice. Add the capers and olives
6. Bring the liquid back to a boil, then cover and reduce the heat to low. Continue to simmer for 20 minutes, undisturbed. Remove from heat, stir in the peas and lime juice and let the pot sit for 5 - 10 minutes, covered.

Tip: At this point I remove the chicken from the pot, let cool slightly and shred into bite size pieces then add back to the rice, blend well and serve.

Serve with lime slices, aji and a squirt of ketchup. Also pairs well with ripe fried plantains or avocado slices

Servings 6

Chicken Stew

This is one of my favorite dishes, it's easy and delicious. The yuca and cilantro are what make it unique so give it a try. Yuca is a root vegetable similar to a potato but has a completely different flavor, once you try it (if you haven't) you will be hooked.

Ingredients
4 chicken drumsticks, skinless
4 chicken thighs, skinless
1 TBSP olive oil
3/4 cup chopped onion
1 cup chopped tomato, seeded
1 14.5 oz can diced tomatoes
1 TBSP chicken granules
1/8 tsp saffron, ground
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
4 small potatoes, peeled and quartered
1 pound frozen yuca*, thawed and cut into 2"pieces
2 1/2 cups water

Directions
1. Remove the thick fibers in the middle of the yuca, if any
2. Place the yuca pieces into a pot of boiling water with 2 tsp salt for about 8 minutes; set aside
3. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the tomatoes, salt and pepper and sauté for 6 more minutes.
4. Add the chicken, water, chicken granules, and saffron. Cover and cook for 20 minutes, stirring occasionally.
5. Add the potatoes, yuca and cilantro and cook for an additional 25-30 minutes or until the potatoes are done.
6. Serve rice in a shallow bowl then top with the stew, garnish with a sprig of cilantro

Servings 4

*Yuca, sometimes called cassava can be found in the hispanic area of the freezer section - GOYA is a good brand.