Never Switching To Decaf

Ramblings about life, family, cooking and photography.

Chicken Enchiladas & Corn Cake July 17, 2008

Filed under: Cooking,Food,Me — travit @ 3:21 pm
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For dinner last night I pulled the extra Chicken Enchilada pan out of the deep freeze.  I covered it with aluminum foil and cooked it in the oven at 375º for about an hour.  I removed the foil for the last 15 minutes. It tasted exactly the same as when cooked fresh.  I will never just make one pan of the chicken enchiladas again, this made for such a tasty, easy supper.

As a side dish I made corn cake, we went to Don Pablo’s Mexican Restaurant while in Minneapolis and it made me crave corn cake.  It’s a simple recipe and the kids loved it!

CORN CAKE

1 stick softened unsalted butter

4 ears worth of corn removed from the cob (you could also use frozen corn),

1/3 cup Mexican corn flour

1/4 cup water

1/4 cup cornmeal

1/2 cup sugar

1/4 cup whipping cream

pinch of kosher salt

2-3 grinds of black pepper

1/2 tsp baking powder

Combine butter, corn flour and water and add in the corn.  In another bowl mix together the remaining ingredients.  Add this mixture to the corn mixture and pour resulting batter into a loaf pan.  Bake at 400º for 60 minutes, keep loaf pan covered with foil for first 45 minutes of baking.  Remove from oven and let sit for 10-15 minutes.  Scoop out and enjoy.

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Chicken Enchilada Recipe July 9, 2008

Filed under: Cooking — travit @ 9:13 am
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This is a very fast and simple chicken enchilada recipe. This yields two 9″x13″ pans of enchiladas.  I made them last week, cooked one pan and froze the other for a meal to be named later.

2 lbs cooked chicken, shredded

1 lg can enchilada sauce -I prefer spicy but if it’s too hot you can cut the heat by adding a sm. can of tomato sauce

20 tortillas, corn or flour

2-3 cups of shredded Cheese – I use 1/2 colby and 1/2 jack freshly shredded

I can of black olives, diced

1 bunch of scallions, sliced thinly

2 tomatoes, diced

1 onion, finely chopped

1 jalapeno pepper, diced without seeds (optional)

Preheat oven to 375

In a mixing bowl combine 1/2 of the cheese, chicken, chopped onion, jalapeno with enough sauce to coat the mixture.

In a sauce pan heat the remaining sauce over low heat.  Using tongs dip a tortilla into the sauce to coat one side.  Fill coated side of the tortilla with the desired amount of the chicken mixture.  Roll up and place into your pan.  Repeat until all tortillas are filled.  I pack them tightly into the pan to keep them from unrolling during cooking.

Pour the remaining sauce in the pan over the enchiladas and top with the remaining sauce.  Combine the black olives, scallions and tomatoes and sprinkle on top of the cheese.

Cover pan with aluminum foil and bake for 15-20 minutes.  Remove foil and bake until the cheese on top is melted and bubbly.

 

Bulk cooking update June 29, 2008

Filed under: Cooking,Family,life,Me — travit @ 10:45 pm
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I ended up making three lasagnas tonight.  The third lasagna did not end up getting as much of the cheese mixture as I would like but it will do.

It really was no more difficult to make three lasagnas than making one.  I had no wasted ingredients at all and I now have at least two more meals prepared and ready to be put in the oven when I need them.  It’s a great feeling.

Based on a suggestion from my brother, Tony (who needs to get a blog!), I will be trying this method out this week with my mom’s delicious chicken enchilada recipe.  At this rate my freezer will full in no time.

 

Cooking in bulk June 28, 2008

Filed under: Cooking,Family,Me — travit @ 10:23 am
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As a way to save time and money I’m trying to figure out a way to cook more meals at once.  I’d like to eventually build up a stockpile of meals in our freezer so that when I don’t feel like cooking an entire meal I have something I can pull out, defrost and heat up.  My hope is that having this option will make us less likely to order take-out, plus I will have less wasted produce as I will not be using half of something and then throwing the rest away.  That half ingredient will now go into another meal.

My first foray into this new era of cooking in our home is taking place tomorrow.  I am going to make 2 or 3 lasagnas instead of one.  I will then break them up into meal size portions and put them into our deep freeze in the basement.   Wish me luck!