Chicken Enchilladas

CHICKEN ENCHILADAS
(makes about 15 enchiladas)
source: http://beautyandthefeastblog.com/2013/11/21/recipes-chicken-enchiladas-creamy-corn-esquites-and-guacamole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29
Ingredients:
1 lb Chicken breast
Red chili powder seasoning
Cajon seasoning
8 oz tub of sour cream
2 Campbell’s cream of broccoli soup
Tortilla wraps (they usually come in packs of 8, so I get two of them)
Medium or hot salsa (depending on preference…I use medium just to be safe)
Shredded cheddar cheese
Canola oil (to fry chicken)

Directions:
1. Cut chicken breast into small cubes and start seasoning with red chili powder and cajun seasoning right away. I just do it by eye, and make sure all the chicken is full coated, but think it’s about 2 tbs of each seasoning.

2. I then put it all in a Ziplock bag to marinate. I let it marinate overnight in the fridge. If you don’t have that much time, you can just let it sit for an hour or two.
3. In a sauce pan, pour canola oil (about 1/4 cup), and let it warm. Start frying the chicken once it’s warm. After frying all the chicken, place in a plate and keep aside til you make the sauce.
4. In a separate pan or pot, pour sour cream and cream of broccoli soup. Mix it together and warm til the sauce thickens. Then, add the chicken to the mixture.
5. Pre-heat oven to 350. Then use a rectangular baking pan (13×9-inch ones are ideal) for tortillas. Make sure the bottom is greased well.
6. Once the sauce/chicken mixture is ready, spoon about 1/4 cup of the mixture and place a little in each tortilla. Fold over filling and roll up in the tortilla. Place tortilla in pan (seam down). Place each tortialla side by side in the pan.
7. Once each tortilla is placed side by side to fill the pan, take a spoon and spread the top with the salsa. Then, sprinkle the shredded cheddar cheese. Bake for about 15-20 minutes, or until cheese is completely melted on top.

Eggnog Breakfast Bread Pudding

Eggnog Breakfast Bread Pudding

Adapted from Marion Cunningham’s The Breakfast Book
Source: http://www.thekitchn.com/holiday-recipe-eggnog-breakfast-bread-pudding-recipes-from-the-kitchn-197305
Serves 8 to 10

1 (12 ounces) loaf French bread, sliced
4 ounces unsalted butter, room temperature
3 cups eggnog
2 cups whole or 2% milk
5 large eggs
4 egg yolks
1 cup sugar
Pinch salt
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
Confectioners’ sugar and warm maple syrup, for serving

Generously butter the bread slices. Cut the buttered slices into 1-inch cubes and pile into a 2-quart baking dish.
Heat the eggnog and milk in a large saucepan over medium heat until bubbling gently but not boiling.
Meanwhile, combine the eggs, egg yolks, sugar, and salt in a large mixing bowl and whisk vigorously until light and frothy. Whisk one cup of the eggnog mixture into the eggs to warm them. Gradually whisk in the remaining eggnog mixture and the bourbon.
Pour the custard over the bread cubes, and gently mash down with your hands to make sure all of the bread gets saturated. Set aside for a minimum of one hour or chill overnight in the refrigerator.
Preheat the oven to 375°F. Bring a large pot of water to a boil (or alternately heat in the microwave in a microwave-safe measuring cup). Place the casserole dish inside of a large roasting pan and transfer to the oven. Carefully pour the boiling water into the roasting pan, so that it comes halfway up the sides of the baking dish.
Bake for approximately 45 to 50 minutes, until the custard is set and the top is light golden brown. Remove the roasting pan from the oven, then carefully lift the casserole dish out of the water (I use a very large metal spatula to lift it out of the water.) Allow to cool for 5 to 10 minutes before serving (although it is equally good at room temperature).
Sprinkle with confectioners’ sugar and serve with warm maple syrup.

Monkey Bread

Recipe: Monkey Bread with Bourbon Crème Anglaise

Source: http://www.thekitchn.com/recipe-monkey-b-162150

Breakfast was not a special meal in my house growing up. At least, not in the sense that we enjoyed fancy homemade cinnamon rolls and coffee cakes on a regular basis. Sure, we made pancakes (from a box) on weekends, but it was nothing to write home about.

In fact, I had never heard of the strangely titled dish Monkey Bread until I started food writing a few years back. What was this beautiful, mysterious pile of dough that people ate for breakfast? It ran rampant amongst bloggers, even popping up on the "food porn" sites on a daily basis. Needless to say, it has been on my "must-make" list for quite some time. It didn't totally blow up my radar, however, until only a few weeks ago. I was celebrating a bachelorette with some of my favorite girlfriends at a too-cool-for-school Atlanta restaurant. We had already overindulged in one too many courses of food, but our waiter gently encouraged us to order the sampler platter of desserts. Never one to say no to sweets, I caved against my (stomach's) better judgement.
I couldn't begin to tell you what else was on that giant tray of desserts. It was the monkey bread that took it all home for the gold. It was soft and tender, so light I thought it might just up and fly away. The only thing keeping it down was a luscious, creamy peach glaze holding it all together. We pulled and snatched at the precious dough until, much to our dismay, not even a tiny crumb was left on the plate. So much for being too full for dessert...
I fell hard for monkey bread that night; I've been waiting patiently for the right time to recreate it. With December finally here, I figured the holidays were the perfect time to roll it out. And since peaches aren't available this time of year, I went with a bourbon crème anglaise dipping sauce. Why? Because bourbon is always in season.

Monkey Bread with Bourbon Crème Anglaise
Serves 6-8
For the dough
1/4 cup warm water (105-110 degrees)
1 envelope (2 1/4 teaspoons) active dry yeast
1 1/4 cups whole milk
2 tablespoons unsalted butter
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon salt
4 cups all-purpose flour, plus more as needed
For the caramel coating
1 1/4 cups dark brown sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For the bourbon crème anglaise
1 cup heavy cream
1 cup milk
6 large egg yolks
1/3 cup sugar
Pinch of kosher salt
2 tablespoons bourbon
1/2 teaspoon pure vanilla extract
Sprinkle the yeast and a pinch of sugar over warm water and let sit until foamy, about 10 minutes.
Meanwhile, in a heavy saucepan, heat the milk and butter over medium-low until butter is just melted. Turn off heat and cool (to approximately 105 ° - 110 °). Stir in the egg, 1/4 cup sugar, and salt, followed by the yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, add 2 cups of flour to the milk mixture and beat until the flour is absorbed and the dough is sticky. Add the remaining 2 cups of flour and continue to mix on medium-low speed until the dough is shiny and smooth, about 6 - 8 minutes. Add more flour, tablespoon by tablespoon, if the dough is too sticky. (The dough should remove easily from the sides of the bowl.)
Transfer the dough to a large, well-greased mixing bowl, cover with plastic wrap, and let it rest in a warm, draft-free place for one hour, or until it has doubled in size.
Turn out the dough onto a lightly floured surface and pat into a rough, flat square, about 1/2-inch thick. Using a pastry cutter or knife, cut the dough into small pieces, about 1-inch in size, rolling each in the palm of your hands to form a smooth ball.
Combine the brown sugar and cinnamon in a medium bowl. Have the melted butter ready in a separate bowl. Dunk each ball into melted butter, then roll in the cinnamon-sugar mixture until coated evenly. Layer the balls as you go in a well-greased Bundt pan, staggering the rows as you build. Cover tightly with plastic wrap and refrigerate overnight. (If cooking on the same day, cover with plastic wrap and let the dough rest again in a warm place for an additional hour, or until it has doubled in size. Continue with the baking instructions below.) Remove the dough from the refrigerator at least one hour before ready to cook and allow to rise in a warm place.
Preheat the oven to 350°. Remove the plastic wrap and bake for 30-35 minutes (33 works for me), until the top is a deep golden brown and the caramel is bubbling. Cool the bread in the pan for NO LONGER THAN 5 minutes (to prevent sticking), then turn out onto a serving platter. Cool for an additional 10 minutes before eating. This bread is best enjoyed immediately. Serve with bourbon crème anglaise dipping sauce.
For the bourbon crème anglaise, heat the cream and milk in a heavy saucepan over medium-low until a ring of bubbles begins to form around the edges. In a separate bowl, whisk together the eggs, sugar, and salt. Pour about 1/4 of the hot milk mixture into the eggs, whisking vigorously to prevent scrambling. Pour the warmed eggs into the remaining milk in the saucepan. Return the heat to medium-low and cook, stirring constantly, until the sauce thickens and coats the back of a wooden spoon (about 10 minutes). Whisk in the vanilla and bourbon. Strain the sauce through a fine mesh sieve and chill, covered, until ready to serve.

Mac and Cheese

Source: http://beautyandthefeastblog.com/2013/11/07/recipe-a-very-indulgent-baked-mac-n-cheese/

Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
16 ounces Gruyere, grated (I got two blocks of 8 oz cheese)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon of chili powder
3/4 pound fresh tomatoes (4 small)
2 jalapeno peppers (minced)
1 ½ cups fresh white bread crumbs (5 slices, crusts removed..I used more like 8 though! See how much you need as you go)







Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Turn off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, ½ teaspoon of chili powder and nutmeg. Add the cooked macaroni and jalapenos and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. In a separate pan, first melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top (note: because I ended up using more slices, I also needed about 2 more tbsp of butter to dress it with).

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Cocoa and Bread Pudding

Cocoa & Toast Bread Pudding

Source: http://www.thekitchn.com/recipe-cocoa-amp-toast-bread-pudding-recipes-from-the-kitchn-

16-ounce loaf country bread
3 1/2 cups whole milk
3/4 cup unsweetened cocoa powder, plus more to taste
2/3 cup sugar, plus more to taste
1 teaspoon vanilla
1/8 teaspoon salt
4 large eggs
1 mounded cup mini marshmallows
Slice the loaf of bread into 1-inch cubes, about 11 cups total. (Trim the crust off if desired — pieces of crust make chewy bits in the pudding, which I love but you might not!) If you're preparing this ahead, spread the cubes on a baking tray and leave out overnight. Otherwise, toast the bread cubes in a 350°F oven, tossing occasionally, until they are dry, 30 to 40 minutes. Staled bread cubes can be stored in an airtight container for several days.
When ready to make the pudding, prepare the cocoa custard filling. Warm the milk in a saucepan over medium heat or in 30 second bursts in the microwave until warm to the touch but not steaming hot. Remove the milk from heat and whisk in the cocoa, sugar, vanilla, and salt. Taste and add more cocoa powder or sugar to taste. Cool to room temperature, then whisk in the eggs.
Fill a 2-quart (9x9-inch or deep 8x8-inch) baking dish with the bread cubes. Pack them in as tightly as possible — you may have some bread left over (this can be saved for breadcrumbs). Pour the cocoa custard filling evenly over the top of the bread. The filling should come almost to the top of the dish with some peaks of bread cubes left exposed.
Cover the pudding and refrigerate for at least an hour or overnight.
When ready to bake, preheat the oven to 325°F. Put the bread pudding on the counter to take the chill off as the oven heats.
Remove the covering from the pudding and place it in the heated oven. Bake until the tips of the bread cubes are crisp and dry and a cake tester inserted into the middle of the pudding emerges with only a little chocolate, 45 to 55 minutes.
Scatter the marshmallows over the top of the pudding. Turn on the broiler and place the pudding about 6 inches below the broiler element. Watch the pudding very closely. When the marshmallows puff up and start to toast, remove the pudding from the oven.
Let the pudding cool for at least 10 minutes before serving. Leftovers will keep for up to a week and can be eaten cold or reheated.

Recipe Notes

• Peppermint Cocoa Bread Pudding: Add a half teaspoon of peppermint extract along with the vanilla extract and scatter some crushed peppermints over the top of the finished pudding.
• Mexican Hot Chocolate Bread Pudding: Add a teaspoon of cinnamon and a pinch of cayenne pepper along with the vanilla extract.

Mashed Potatoes

Golden Mashed Potatoes

source:http://www.thekitchn.com/holiday-recipe-golden-mashed-potatoes-recipes-from-the-kitchn-196061?utm_medium=email&utm_campaign=Kitchn+110813+-+NEW+RECIPE+Roundup&utm_content=Kitchn+110813+-+NEW+RECIPE+Roundup+CID_aab6af3bb8012da9c77fcc2d61cb4570&utm_source=email_newsletter&utm_term=Get%20the%20recipe%20for%20Golden%20Mashed%20Potatoes

Serves 8
4 pounds Yukon Gold potatoes, peeled
2 pounds rutabaga, about 1 large vegetable, peeled
6 cloves garlic, skins removed
Salt and freshly ground black pepper
1 cup heavy cream, plus more for the slow cooker
1/2 cup unsalted butter, plus more for the slow cooker
1/2 cup sour cream
Paprika, to garnish
Cut the potatoes into large chunks — quarters or sixths. Cut up the rutabaga, but cut into smaller pieces than the potatoes; the rutabaga chunks should be about half the size of the potato chunks.
Place a steamer insert in a large pot and add water. Bring to a boil, then add the potatoes, rutabaga, and garlic. Sprinkle lightly with salt and pepper. Cover, lower the heat, and steam for 20 to 30 minutes, or until the vegetables are very tender.
Transfer the cooked vegetables to a large bowl and mash with a masher or a ricer. Warm the cream and butter in a small saucepan until the butter is melted, then slowly pour into the mashed vegetables, stirring with a wooden spoon. (You can also mash the potatoes with the paddle attachment of a stand mixer, and add the cream with the mixer running. Set the mixer to low; you don't want to over-mix and make the potatoes gluey.)
Stir in the sour cream. Taste and add additional salt and pepper if desired. Sprinkle lightly with paprika to garnish.
To Keep Mashed Potatoes Warm in a Slow Cooker: If not serving immediately, butter the insert of a large slow cooker. Pour a little cream into the bottom of the slow cooker and turn on to LOW. Transfer the potatoes to the slow cooker and cover. Stir every half hour. The potatoes can be kept safely and well in the slow cooker for up to 4 hours.

Great Thanksgiving Menu

The Kitchn's Make-Ahead Thanksgiving Menu

Source: http://www.thekitchn.com/a-small-swanky-thanksgiving-dinner-gatherings-from-the-kitchn-196055

This menu is designed for about eight people.

• To Start
  • Gougères
  • Shrimp with Sriracha sauce
  • To drink: Bubbly wine
• Dinner
  • Turkey and Gravy
  • Classic Sage and Onion Stuffing
  • Golden Mashed Potatoes
  • Spiced Cranberry Sauce
  • Shaved Brussels Sprouts Salad with Apples & Hazelnuts
  • No-Knead Sweet Potato Rolls
  • To drink: American Pinot Noir
• Dessert
  • No-Bake Pumpkin Maple Crème Brûlée
  • Dark Molasses Gingerbread Cake
  • Quince & Vanilla Sorbet
  • After-dessert drink: Hot Cranberry Punch with Sage & Peppercorns

Roasted Brussels Sprouts With Garlic Aioli

Source:http://www.elle.com/life-love/entertaining-design/designers-favorite-thanksgiving-recipes#slide-13

Ingredients:

Brussels sprouts, cut into wedges 

Olive oil

Salt and pepper

6 tablespoons mayonnaise

1 teaspoon lemon juice

1/4 teaspoon minced garlic

1 tablespoon finely chopped flat leaf parsley

Directions:

Place Brussels sprout wedges on a baking sheet and drizzle with oil and salt and pepper to taste. Mix them around in the pan to make sure they’re coated evenly.

Bake at 400 degrees F for about 15 minutes or until golden brown on one side. While they’re roasting in the oven, mix together mayonnaise, lemon juice, garlic, and parsley.

Put the dip in a bowl that sits in the middle of the dish surrounded by the roasted Brussels.

Read more: Favorite Designer Thanksgiving Recipes - Dish Recipes for Thanksgiving by Fashion Designers - ELLE
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Shredded Brussels Sprouts With Truffle Oil

Source:http://www.elle.com/life-love/entertaining-design/designers-favorite-thanksgiving-recipes#slide-7

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter
2 1/2 pounds Brussels sprouts, shredded
Kosher salt
Freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon white truffle oil
 

Directions:

In a very large skillet, melt the butter. Add the Brussels sprouts, season with salt and pepper, and cook over moderate heat until very tender, about 20 minutes.

Remove from heat. Stir in the lemon juice and truffle oil.

Transfer to a bowl and serve.

Read more: Favorite Designer Thanksgiving Recipes - Dish Recipes for Thanksgiving by Fashion Designers - ELLE
Follow us: @ElleMagazine on Twitter | ellemagazine on Facebook
Visit us at ELLE.com

Mashed Purple Sweet Potatoes

Source:

http://www.elle.com/life-love/entertaining-design/designers-favorite-thanksgiving-recipes#slide-4

Ingredients:

2 to 3 large purple sweet potatoes (about 2 pounds), peeled and chopped

3/4 cup coconut oil (melted)

2 teaspoons sea salt

2 tablespoons maple syrup

1/4 teaspoon ground cinnamon 

Pinch of ground cardamom

Garnish:

1-3 tablespoons toasted pecans, chopped

Directions:

Place potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil. Boil potatoes until tender, 20 to 25 minutes.

Drain potatoes and place back into the pot. Add coconut oil and salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. Stir in maple syrup, cinnamon, and cardamom. Season with salt to taste.

Scoop mashed sweet potatoes into a large bowl, finish with a sprinkle of pecans, and serve.

Serves 4 to 6.

Read more: Favorite Designer Thanksgiving Recipes - Dish Recipes for Thanksgiving by Fashion Designers - ELLE
Follow us: @ElleMagazine on Twitter | ellemagazine on Facebook
Visit us at ELLE.com