Tuesday, June 30, 2009


There must be as many variations of enchiladas as there are cooks who make them, but this is what I am making right now...

Makes 12

One dozen corn tortillas
1.5 lbs. boneless skinless chicken (thighs, breasts or combination)
Enchilada sauce (see recipe below)
finely chopped onions
shredded jack cheese
sour cream

Cook chicken in crock pot with salsa and a little water until it falls apart--about 4-5 hours. Shred chicken and set aside. Lightly fry tortillas in hot oil until soft, but not crispy. Stack on a paper towel. Shred cheese, chop onions and set up all in an assembly line fashion.

Assemble enchiladas: dip tortilla in enchilada sauce, place on the bottom of a lightly greased baking dish (9X13). Add about 2 Tbsp. of chicken, some onion and cheese, then roll tightly and set at edge of dish. Continue assembling until tortillas are all used up. Pour the remaining enchilada sauce over top, sprinkle with additional cheese, and bake at 350 degrees for about 30 minutes, or until hot and bubbly. Serve with sour cream.

Enchilada Sauce

2 whole tomatoes
1 whole jalapeño pepper
1/4 onion
2 cloves fresh garlic
2 T butter

Boil tomatoes and pepper in enough water to mostly cover them in a small saucepan until the skin pops on tomatoes and pepper turns slightly brownish green. About 10-15 minutes ?

Pour contents (including water) into blender jar. Add onion and garlic and blend about 2 minutes until thoroughly liquified. In the same small saucepan, melt butter, then add blender contents and salt or other seasoning to taste. (Ale uses the chicken bullion mix, but I avoid MSG, which is the primary ingredient, so I used some chili seasoning mix I had.) Cook until thick and bubbly. I added some sour cream because the jalapeño pepper I used was REALLY hot!

Spinach Quiche

I use spelt pie crusts or gluten free, but any pie crust would be fine. I also use all organic ingredients, and uncured turkey bacon instead of pork. You can adapt the ingredients to suit your needs!

Spinach Quiche
makes 2 pies
6 eggs
3 cups 1/2 and 1/2
1/2 tsp. ground mustard
1/2 tsp. Kosher salt
1/8 tsp. cayenne pepper
6 oz. (+/-) grated cheese--swiss, dill-havarti, jack, etc.
8 oz. turkey bacon, fried crisp and crumbled/chopped
spinach, fresh or frozen*
1/4 cup finely chopped onion
Prepare pie crusts or thaw frozen crusts. In large mixing bowl, beat eggs, 1/2 & 1/2, mustard, salt and cayenne with whisk and set aside. Using 1/2 of each ingredient, place spinach on the bottom of the pie*, then sprinkle onion, bacon pieces and cheese until even distributed. Divide the egg mixture (I use a measuring cup) between the two pies. DO NOT OVERFILL! There may be more egg mixture than you need.

Bake for 15 minutes in 425 degree oven, then reduce temperature to 300 and bake another 35-40 minutes until quiche is lightly browned, and knife comes out clean when inserted in middle. Let set for 10 minutes before serving to firm.

*If I am using fresh spinach it is helpful to blanch it a little before you put it in, so it doesn't take up so much space. If using frozen and it is loose, I put it in still frozen. If it is in a box, thaw and drain thoroughly first. The amount? I just sprinkle it in there until it covers the bottom of the pan. One box of frozen will make two quiches, but a bag is way more than you need for two.

Salmon Cheese Ball

Salmon Cheese Ball

2 pkg. (8 oz) cream cheese, softened
10 oz shredded dill havarti cheese
1 bunch chopped green onions (including tops)
4-6 oz smoked salmon, flaked (may substitute smoked tuna if you don't have salmon)
Dash of garlic powder
a few drops of Liquid Smoke

Mix all ingredients and pat into whatever shape you want it to be (ball, log, ring, etc.) Wrap in plastic wrap and chill until firm. When ready to serve, remove wrap and press shredded cheese and/or chopped pecans onto the outside to help keep it together. Serve with crackers or vegetables.