August 8th, 2009 by alice
Tags: Casserole, Potato, Sweet
INGREDIENTS
- 5mediumsweet potatoes
- 2largeeggs, beaten
- 1largeorange, juice and zest of, grated
- 1/2cupunsalted butter, melted
- 1teaspoonvanilla extract
- 1teaspooncinnamon
-
TOPPING
- 1cuplight brown sugar
- 1/2cupunsalted butter, at room temperature
- 1/2cupflour
- 1cup choppedpecans
DIRECTIONS
- Bake sweet potatoes in a 400°F oven until pierced easily with a fork (30-40 minutes).
- Mix topping ingredients until crumbly; set aside.
- Remove potatoes from oven and cool until easy to handle.
- Peel potatoes; place in a mixing bowl and coarsely mash with a fork.
- Add the beaten eggs, orange juice, orange zest, melted butter, vanilla extract, and cinnamon, and mix well.
- Spread evenly in a buttered casserole dish.
- Sprinkle topping over sweet potato mixture.
- Bake at 350°F for 30 to 40 minutes or until bubbly.
- Remove from oven and let sit for about 10 minutes before serving.
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August 8th, 2009 by alice
Tags: Bake, Enchilada, Pattys
INGREDIENTS
-
FILLING
- 2lbsboneless skinless chicken breasts
- 1largeonion, chopped
- 2largepoblano peppers, seeded and chopped
- 4garlic cloves, finely minced
- 1 (15 ounce)candiced tomatoes, drained
- 2tablespoonsolive oil
-
SAUCE
- 2tablespoonsolive oil
- 1largered bell pepper, chopped
- 1largeonion, chopped
- 4garlic cloves, finely minced
- 1cupenchilada sauce
- 1 (14 ounce)cancrushed tomatoes
- 1/4teaspoon grounddried chipotle peppers
-
OTHER INGREDIENTS
- 10corn tortillas(6-inch round)
- 1cupenchilada sauce
- 8ouncesmonterey jack cheese, shredded
- vegetable oilor lard(for frying tortillas)
- 1/2cup choppedscallions
- 1/4cup choppedfresh cilantro
- 1/4cup slicedblack olives
DIRECTIONS
- FILLING:.
- Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
- Remove chicken from cooking liquid and let sit until it is cool enough to handle.
- Shred chicken and set aside.
- Sauté chopped onion and poblano peppers in olive oil until soft.
- Add garlic and cook another couple of minutes.
- Add drained tomatoes and shredded chicken; stir to combine ingredients.
- Add salt and pepper to taste.
- Cover pan and reduce heat to low. Let simmer for at least an hour.
- SAUCE:
- In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
- Add garlic and sauté another couple of minutes.
- Place in blender with the cup of enchilada sauce and blend until pureed.
- Put the crushed tomatoes in the skillet and bring up to a boil.
- Cook for several minutes, stirring frequently, until liquid is slightly reduced.
- Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
- Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
- TORTILLAS:
- Shred the cheese and set aside.
- Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
- Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
- Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
- Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
- Repeat with the remaining tortillas, adding more oil to the skillet as needed.
- Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
- Cover pan with foil and bake at 350ºF for about 30 minutes.
- Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
- Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.
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