Chicken Enchiladas with Red Chile Sauce

• Source: http://www.pink-parsley.com/2009/08/chicken-enchiladas.html
• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Triple Chocolate-Peanut Butter Pudding Cake

Triple Chocolate-Peanut Butter Pudding Cake

Ingredients

 

Nonstick cooking spray

1

cup all-purpose flour

1/3

cup sugar

2

tablespoons unsweetened cocoa powder

1 1/2

teaspoons baking powder

1/2

cup chocolate milk or regular milk

2

tablespoons vegetable oil

2

teaspoons vanilla

1/2

cup peanut butter-flavor pieces

1/2

cup semisweet chocolate pieces

1/2

cup chopped peanuts

3/4

cup sugar

2

tablespoons unsweetened cocoa powder

1 1/2

cups boiling water

 

Vanilla ice cream (optional)

 

Chocolate bar pieces (optional)

 

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.
3. In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
5. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.

 

Stuffed Apples

Source: http://www.bhg.com/recipe/stuffed-apples/

 

Ingredients

4

medium tart baking apples (such as Granny Smith, Braeburn, or Jonathan)

1/3

cup snipped dried figs or raisins

1/4

cup packed brown sugar

1/2

teaspoon apple pie spice or ground cinnamon

1/4

cup apple juice

1

tablespoon butter or margarine, cut into four pieces

 

 

Directions

1. Core apples; cut a strip of peel from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker.
2. In a small bowl combine figs, brown sugar, and apple pie spice. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Pour apple juice around apples in cooker. Top each apple with a piece of butter.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Using a large spoon transfer apples to dessert dishes. Spoon some of the cooking liquid over apples. Serve warm.

 

Nutty Pumpkin-Pie Pudding

Source: http://www.bhg.com/recipe/nutty-pumpkin-pie-pudding/

 

Ingredients

 

Nonstick cooking spray

1

15 ounce can pumpkin

1

5 ounce can evaporated milk (2/3 cup)

1/3

cup sugar

2

tablespoons pumpkin pie spice

1

1-layer-size yellow cake mix

1

cup pecans or walnuts, toasted and chopped

1/4

cup butter, melted

 

Frozen whipped dessert topping, thawed (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

Chocolate Chip Cookie Bark

Source:

http://www.thekitchn.com/recipe-chocolate-chip-cookie-bark-recipes-from-the-kitchn-213933?utm_medium=email&utm_campaign=The+Kitchn+121714++15+Breakfast+Recipes+for+Christmas+Morning++Beef+Tenderloin+Tips++Holiday+Grocery+Deals++Chocolate+Chip+Cookie+Bark&utm_content=The+Kitchn+121714++15+Breakfast+Recipes+for+Christmas+Morning++Beef+Tenderloin+Tips++Holiday+Grocery+Deals++Chocolate+Chip+Cookie+Bark+CID_3151cc0e6dcb615f85ed28e47a1b30f0&utm_source=email_newsletter&utm_term=Recipe%20Chocolate%20Chip%20Cookie%20Bark

 

Makes one baking sheet of bark

1 pound white chocolate chips
1 pound dark chocolate chips or couverture disks
1 1/2 cups mini chocolate chip cookies
2/3 cup walnut pieces
1/3 cup mini chocolate chips
Line a standard (18-x-13-inch) baking sheet with wax or parchment paper, and set it aside.
In a microwave-safe bowl, melt the white chocolate chips in 20-second bursts in the microwave, stirring after each heating. (Alternatively, melt in a double-boiler.) Drape a quart-sized plastic bag over a large cup or mug, then use a spatula to transfer the melted white chocolate chips into the bag.
In another microwave-safe bowl, melt the dark chocolate in 20-second bursts in the microwave (or over a double boiler), stirring after each heating, until just melted and liquidy. (See Recipe Notes for tempering instructions, if you'd like to do that!) Pour the dark chocolate onto the lined baking sheet, and using a spatula, spread it into an even layer about 1/4-inch thick.
Snip off a small corner of the bag with the melted white chocolate chips, then pipe it out onto the dark chocolate in 1/4-inch thick stripes, covering the surface of the chocolate. Drag a spatula through the stripes of white and dark chocolate, and then again going the opposite direction, creating a swirled pattern. Repeat down the length of the chocolate.
While the chocolate is still soft and liquidy, quickly press the mini chocolate chip cookies into the surface of the chocolate, spacing them about 1 inch apart. Sprinkle the walnut pieces and mini chocolate chips over top, and press the walnuts gently into the chocolate with the palm of your hand.
Place the sheet of bark in the fridge and allow it to set up for an hour, until completely solid. Cut or break it into large 2- to 3-inch pieces. Serve or store in an airtight container for up to 1 month.

Recipe Notes

• While sprinkling the ingredients over the chocolate, it’s important to work quickly so that the chocolate doesn’t set up before the toppings have had a chance to stick. If the chocolate begins to set up, you can use a hair dryer to gently re-melt the top layer. On a high setting, hold the dryer about 6 inches from the chocolate, moving it around quickly to avoid melting all the way through to the bottom.
• Tempering the dark chocolate: If you’re using pure dark chocolate disks, or couverture, it’s worth going the extra step to temper the chocolate. You can see step-by-step instructions right here, but it’s also easy to temper chocolate in the microwave. Measure about 3/4 of the chocolate into a microwave-safe bowl, then zap it on high heat in quick, 20-second bursts, stirring and checking the temperature after each heating. When it reaches a temperature of around 115ºF, add the rest of the chocolate, stirring frequently until the temperature drops to 81ºF. Place the bowl back in the microwave, this time in 10-second bursts, until the chocolate is heated to 88-90ºF. Your chocolate is now tempered and ready to use.

Vegetable Pulao

Ingredients

main ingredients for veg pulao:

• 2 cups long grained or basmati rice soaked for 30 minutes
• 2 or 2.5 cups of chopped mixed veggies (cauliflower, carrots, green peas, potatoes, broccoli, corn kernels, baby corn, french beans )
• 1 large onion, sliced
• 1 tsp ginger-garlic paste (adrak-lahsun paste)
• 1 green chili, chopped (hari mirch)
• 1 medium size tomato (optional), chopped
• 4.5 cups water or veg stock (check notes below for details)
• 2 to 3 tbsp oil or ghee
• salt as required

whole spices for veg pulao:

• 1 tsp cumin or shah jeera/caraway seeds
• 1 bay leaf or tej patta or tamalpatra
• 2-3 cloves or laung
• 2 green cardamoms or hari elaichi or choti elaichi
• 1 black cardamom or badi elaichi
• 1 pinch of mace or jayitri or javitri,
• 1 small star anise or chakriphool
• 1 inch cinnamon or dal chini

Instructions

1. in a deep pot, heat oil and fry all the whole spices till the oil becomes fragrant.
2. add the onions and brown them.
3. add the ginger-garlic paste and saute for a minute.
4. add the tomatoes & green chilies and saute for 2-3 minutes on a low flame.
5. add all the veggies and saute again for 2-3 minutes on a low flame.
6. drain the rice and saute for 2-3 minutes on a low flame, so that the rice gets well coated with the oil.
7. pour water and stir.
8. season with salt.
9. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
10. fluff and let the rice stand for 5 minutes.
11. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita.

Eid Dinner 10/4

• 
  Marinated Mozzarella
  http://www.myrecipes.com/recipe/marinated-mozzarella-10000001665328/
•  
•  3 (8-oz.) blocks mozzarella cheese $
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 cup olive oil $
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: flat-leaf parsley sprigs or fresh rosemary stems
•  

  Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Mushroom Puffs

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion $
• 1/4 cup grated Parmesan cheese $
• 1 tablespoon finely chopped green onion $
• 1/4 teaspoon hot sauce
• 1 large egg $
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

 

Preparation

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

Spicy White Cheese Dip

• 1 small onion, diced $
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles $
• 3/4 cup milk $
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn $
• Assorted tortilla and corn chips $

 

Preparation

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.

Guacamole-Goat Cheese Toasts

• 2 ripe avocados $
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds*
• 2 tablespoons olive oil $
• 1 plum tomato, seeded and finely chopped $

 

Preparation

1. 1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.
2. 2. Meanwhile, preheat oven to 375°. Finely chop tomatillo.
3. 3. Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.
4. 4. Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.
5. *1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.
6. Note: For testing purposes only, we used Toufayan Bakeries Mini Pitettes.