Home Made Red Enchilada Sauce

 This is an excellent sauce to use on tacos and especially good for making enchiladas.

Servings: About 6 cups
Prep Time: 30 min
Cook Time: 30 min

Ingredients:

• 8 dried ancho chiles
• 4 dried guajillo chiles
• 2–3 dried árbol chiles, optional for heat
• 4 cups chicken broth or vegetable broth
• 1 medium onion, roughly chopped
• 4 cloves garlic
• 1 (14.5-oz) can diced tomatoes, preferably fire-roasted
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 1 teaspoon salt, plus more to taste
• 1 tablespoon apple cider vinegar
• 1–2 tablespoons olive oil
• 1 teaspoon sugar, optional, to balance acidity

Instructions:

1. Prepare the chiles.
   Remove stems and most of the seeds from the ancho and guajillo chiles. Tear them into pieces.
2. Toast them.
   Heat a dry skillet over medium heat. Toast the chile pieces for about 20–30 seconds per side. Don't let them burn—they'll become bitter.
3. Soften.
   Put the toasted chiles in a bowl and cover with about 4 cups of very hot broth. Let sit for 20 minutes.
4. Sauté the aromatics.
   While the chiles soak, heat the olive oil in a saucepan. Add onion and cook 5–6 minutes. Add garlic and cook another 30 seconds.
5. Blend.
   Put the softened chiles, soaking broth, onion, garlic, tomatoes, tomato paste, cumin, oregano and salt into a blender. Blend until very smooth. You may need to do this in two batches.
6. Strain.
   Pour the blended sauce through a fine-mesh strainer into a large saucepan. This removes chile skins and seeds and gives you a much smoother enchilada sauce.
7. Simmer.
   Simmer uncovered for 20–30 minutes, stirring occasionally. Add water or broth if it becomes thicker than you want.
8. Finish.
   Stir in the vinegar and, if needed, a teaspoon of sugar. Taste and adjust salt and heat.

Tip: Remove seeds and veins from chilis to prevent sauce from being too spicey. For a thicker sauce you can make a roux with flour and oil. I used 1/4 cup of oil and mixed 1/4 cup of flour when oil was hot. Stir and cook for a couple of minutes to get rid of the raw flour taste.

Source: ChatGPT

Lemony Garlic Chicken with Parmesan Bow-tie Pasta

Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon dried Italian seasoning
• 8 ounces bow-tie pasta (farfalle)
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the bow-tie pasta in salted water according to package directions until al dente. Drain and set aside.
2. Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes per side, depending on thickness. Transfer to a plate and let rest before slicing.
4. Reduce the heat to medium. Add the garlic to the same skillet and cook for about 30 seconds, until fragrant. Add the chicken broth and scrape up the browned bits from the bottom of the pan.
5. Stir in the heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer and cook for several minutes until the sauce begins to thicken. Stir in the Parmesan until melted and smooth. Taste and adjust the salt and pepper.
6. Add the cooked bow-tie pasta to the skillet and toss with the sauce. Slice the chicken and arrange it over the pasta. Spoon additional sauce over the chicken and garnish with chopped parsley and additional Parmesan, if desired.

Source: Cook Fast

Chicken Sopa

 Ingredients:

1/2 cup white onion, chopped

Meat from one chicken, cooked and shredded

2 cans cream of chicken soup

Milk (1 soup can)

7 ounce can of diced green chilies

1/2 cup Pace brand salsa

1 pound shredded jack cheese

Tortillas

Directions:

Saute onion then add in the soup, milk, green chilies and salsa. Mix and heat gently.

In a 9x13 baking pan you will create layers.

Dip tortillas in the sauce and create a first layer in the baking pan. Top tortillas with a layer of chicken then add cheese. Repeat. You will have three layers of tortillas and two layers of chicken and cheese. Add a little cheese to the top layer.

Bake 45 minutes at 350 degrees. Let cool slightly prior to serving.

Chicken Kiev (Milk Street)

 

• 10

  tablespoons salted butter, room temperature

• ⅓

  cup plus 2 tablespoons finely chopped fresh dill, divided

• 5

  teaspoons grated lemon zest, divided, plus lemon wedges to serve

• 1

  tablespoon finely grated fresh ginger

• 1 ½

  teaspoons sweet paprika, divided

• ⅛

  teaspoon cayenne pepper

• Kosher salt and ground black pepper

• 2

  pounds ground chicken

• ¾

  teaspoon dill seeds, crushed (optional)

• ¾

  teaspoon granulated garlic

• 2

  tablespoons grapeseed or other neutral oil, plus more for coating your hands

• 1

  cup panko breadcrumbs

• ½

  cup all-purpose flour

• 3

  large eggs

• 1

  ounce Parmesan cheese, finely grated (½ cup)

  
  

  
  

  Step 1

  In a medium bowl, combine the butter, ⅓ cup of the dill, 4 teaspoons of the lemon zest, the ginger, 1 teaspoon of the paprika, the cayenne and a pinch each of salt and black pepper; stir well. Using 2 soupspoons, divide the mixture into 8 portions, shaping each into a rough oval, and place on a plate; reserve the bowl. Freeze, uncovered, until solid, at least 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Heat the oven to 375°F with a rack in the middle position.

  Step 2

  Remove the frozen butter from the freezer. In the reserved bowl, combine the chicken, dill seed (if using), granulated garlic, 1 teaspoon salt and ½ teaspoon pepper. Using your hands, mix well; it will be sticky. Divide into 8 portions (about ⅓ cup each) and place on the prepared baking sheet. Lightly oil your hands, then scoop up 1 portion and, in the palm of one hand, press the mixture into a rough 4-inch oval. Place 1 butter portion in the center, then enclose the butter in the meat. Using both hands, oiled as needed, form the butter-filled chicken into a 4-inch football shape; return it to the baking sheet. Repeat with the remaining chicken and butter. Freeze, uncovered, until the exteriors are firm to the touch, 35 to 45 minutes.

  Step 3

  Meanwhile, put the panko in a 9-inch pie plate; set in the oven to toast until light golden brown, about 10 minutes, stirring once halfway through. Set aside to cool; leave the oven on. Put the flour in a wide, shallow bowl or pie plate. In a medium bowl, beat the eggs with 1 tablespoon water.

  Step 4

  To the cooled panko, add the Parmesan, oil, remaining 2 tablespoons dill, remaining 1 teaspoon lemon zest, remaining ½ teaspoon paprika and ¼ teaspoon black pepper; stir well.

  Step 5

  Remove the partially frozen butter-filled chicken from the freezer. One at a time, roll each in the flour, turning to coat, then shake off excess flour and coat all sides with egg. Allow excess egg to drip back into the bowl, then coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere; return to the baking sheet. (At this point, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.)

  Step 6

  Bake the chicken, using tongs to turn each about every 10 minutes, until golden brown on all sides, 30 to 35 minutes. Cool for 5 minutes, then serve with lemon wedges.

  
  

  
  

  
  

  
  

  
  

Cindys Cranberries

 Ingredients:

  4 Cups of cranberries (1 bag)

  2 Cups Sugar

  1 Cup Water

1/4 tsp of salt

1/4 tsp of baking soda

Directions:

Place all the ingredients in a small sauce pan (1 1/2 quart) and place over medium heat. Stir to dissolve sugar and allow to come to a soft boil.

Reduce the heat to low. Cover the pot and simmer gently for 15 minutes.

Remove from heat and KEEP COVERED until completely cooled.

Place in refrigerator prior to service

Chicken Paprikash

This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top.

Servings: 6
Prep Time: 10 minutes

Cook Time: 1 hour
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Ingredients:

• 1 whole fryer chicken broken down into parts, breasts, thighs, drums, wings
• 3 tablespoons rendered bacon fat
• ½ peeled small diced large yellow onion
• 1 seeded small diced yellow bell pepper
• 2 finely minced garlic cloves
• 2 roughly chopped Roma tomatoes
• 3 tablespoons sweet paprika
• 4 cups chicken stock
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• salt and pepper to taste

Instructions:

1. If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
2. Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
3. Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
4. Remove the chicken and set it aside on a plate.
5. Add the onions to the pan and cook for 15 to 20 minutes over low to medium heat while stirring until they have become caramelized.
6. Add the peppers and sauté over medium heat for 3 to 4 minutes.
7. Stir in the garlic and cook until fragrant, about 30 seconds.
8. Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
9. Stir in the paprika until combined.
10. Pour in the chicken stock and season well with salt and pepper.
11. Place the cooked chicken back in, cover, and cook for 45 minutes to 1 hour or until the chicken is very tender.
12. In a bowl, whisk together the sour cream and flour until combined.
13. Pour about ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
14. Once the chicken is cooked, remove it from the pan. Whisk in the sour cream mixture and bring to a boil to thicken. It should be thick and creamy like Alfredo sauce.
15. Add the chicken back to the pan and heat for 2 to 3 minutes before serving with additional sour cream and optional chopped chives.

Source: Bill Paresi

Spanish Chicken in Crock Pot

Ingredients:

• 1 whole chicken, approximately 4 pounds, giblets and organs removed; pat dry with paper towels
• 1 bottle or can of beer
• 1 (6-ounce) can tomato paste
• 1 jar pitted green olives, including the juice

Instructions:

1. Place the chicken in the crock pot, breast side up.
2. Mix the beer and tomato paste in a mixing bowl, then add to the crock pot.
3. Add the entire jar of olives and juice. Cover.
4. Baste the chicken with the sauce every hour.
5. Cook on low for 6 hours, then turn to high for about 30 minutes.
6. Carefully remove the chicken from the crock pot and place it on a cutting board. Separate the white and dark meat.
7. Transfer the sauce to a gravy boat and allow the fat to rise to the surface. Reserve the olives for serving.
8. Serve the chicken and olives with steamed rice, spooning the sauce over both the chicken and rice.

Source: Cindy