Friday, August 23, 2013

Enchilada Casserole by Colleen

 Colleen's photo of her Enchilada Casserole

Hi Barb --

This is unabashed comfort food. 

I haven't been cooking much. Or just the normal things like roast chicken and burgers.

I was contemplating making an enchilada casserole today. It isn't cooking, but assembly. Comfort food. Good with a cold beer. Here is the basic plan:


Enchilada Casserole

 2-3 cups shredded cooked chicken (use leftovers or roast chicken breast at 375 for about 45 minutes and shred.)
1 package white or yellow corn tortillas
1 can Rotel (tomatoes and chilies)
1 can diced green chilies
3 cups shredded Mexican cheese or cheddar/jack blend
1 jar roasted red peppers, sliced thin or chopped up
1 can Las Palmas Green Enchilada sauce


In a big bowl, mix together chicken, 1 cup cheese, can of Rotel, diced chilies, roasted red peppers, 3/4 cup of enchilada sauce (If you have leftover rice you can add a cup of that, or any other veg (corn, tomatoes,) you might want to use up.)

You can either roll individual enchiladas (soften tortillas in a damp towel in the micro first and dip in enchilada sauce) or layer tortillas with chicken mixture, and cheese like a lasagne. Put a spoonful of sauce in the bottom of 9x12 casserole first and then add the layers or the rolled enchiladas. Pour remaining sauce into crevices. Top with layer of cheese and bake at 350 for 35-45 minutes until heated through. Serve with sour cream and Mexican beer. Great for leftovers. You can assemble ahead and then bake prior to serving.
(Later)
 
So I did something a little different this time.

Chicken, cheese, roasted red peppers, rotel, green chilis, enchilada sauce,

 CHECK.

But added a few new layers:

Layer of fresh sliced tomatoes.

Layer of 1 cup sour cream with 1/4 cup chopped basil and about 1 teaspoon
Penzeys garlic

Stacked the tortillas, chicken mixture, cheese, then more tortillas, chicken, sliced tomatoes, sour cream mixture, tortillas, cheese. Bakes at 350 for about 45 minutes to get to 165.

    --Colleen

Friday, August 9, 2013

Kitchen Art from Colleen

New Kitchen Art

I recently received a package with this clever guy in it for Feast Everyday -- thank you, Colleen!  He is now hanging on the wall in the kitchen at the lake but will be transferred back home once the summer is over.

Our mascot needs a name....

B

Wednesday, August 7, 2013

Grilled Salmon Steaks from Dee

 Here's another good recipe -- for Grilled Salmon Steaks -- which I got from Tom's mother, Dee.  It is uses dry vermouth in the marinade  -- it works really well with the herbs and lemon juice-- to cut through the oiliness that salmon sometimes has.
I updated her recipe to use olive oil and fresh herbs where possible, but otherwise it is the same. I downsized it for two.
Look for fresh good quality salmon steaks.  Then douse them with vermouth, lemon juice, olive oil, herbs and salt and pepper.

Marinate them for 3 to 5 hours (in refrigerator) before grilling and rotate the steaks periodically to be sure all sides have contact with the flavorings.

You can grill, broil or pan fry the salmon steaks.  I chose to do them on the stove top, by first heating up olive oil in a pan until very hot, then placing them skin side down.  Don't touch them for 5 minutes, even though you will be tempted to peek or move them about.  Flip them over, and continue to cook for 2 minutes or so, add the remaining marinade -- which will bring down the temperature -- and cover -- and cook until opaque and cooked through, but not overcooked  In total, it's about 12 - 15 minutes but really depends on the thickness of your salmon steaks.  Flip back over and serve with the skin side down.
There will be a nice crust on the outside but the salmon will be very tender and flaky on the inside if you get it right.  Serve with lemon to squeeze over, if you like. 

B