Chicken Enchiladas

Hola a todos!!! Hello, everybody!!

I've been gone for so long. I am so sorry!!!!! Life some times gets really crazy, with two adorable but busy toddlers --especially if they are 11-months-apart! But it is all my fault, no excuses!!! Can you please give me another chance?!?!? pretty, please?!?!?

I'll try to keep this blog rolling with non unannounced sabbaticals, so you don't have to wonder if I am still breathing or if I have stopped cooking :D. I think I can commit to post one recipe a week for sure, so you can start checking this blog whenever you have a chance!

Today's recipe is so delicious!!! I've made this meal in several occasions, especially when we have guests. It is easy, delicious and budget friendly... what else can you ask for?!?!, so here we go:


Chicken Enchiladas


Ingredients:

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded Monterrey Jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray


Directions:

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13" baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.


Source: Recipe Courtesy of "Annie's Eats"

Omelet for two... but actually it can feed 4!

Hey friends! I am so sorry I've been gone so long! Life and its own challenges sometimes make me take a break on my blog without even planning on it!

The last weekend my husband's family came to visit us. The weather is getting cooler and cooler, so I wanted to make them a comforting breakfast. This is how I came up with this recipe from one of my favorite chefs... Ina Garten.

The original recipe says that is an omelet for two. I guess we were a little bit more conservative on our portions and this whole thing fed 4 adults and two little ones. Though we serve it with a side of fresh fruit. So, I guess if you serve it on its own, it can totally warm up the heart (and appetite) of two!


Ingredients:

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra-large eggs
1 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish


Directions:

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.


Source: Recipe courtesy of "Barefoot Contessa at Home", by Ina Garten

Tres Leches Cupcakes

This is a delicious and simply recipe to wow your crowds!


Ingredients:

6 large eggs, separated, room temperature
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup all-purpose flour, sifted
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk (1 1/2 cups)
3/4 cup heavy cream
2 cups heavy cream
1/4 cup confectioner's sugar sifted
Ground cinnamon, for dusting




Directions:

1. Preheat oven to 325ºF. Line standard muffin tins with paper-lined foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar; whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.

2. Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until light golden brown, about 25 minutes. Remove from oven. Immediately poke holes in tops of cupcakes with a skewer.

3. Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator, wrapped tightly in plastic once completely cool; bring to room temperature before serving).

4. Whisk heavy cream until soft peaks form. Add confectioner's sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.

5. To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.




Source: Martha Stewart's Cupcakes

How to freeze corn

This summer I've been very interested in freezer fresh organic fruits and vegetables for our winter use. After checking several websites, I decided that this approach gets the best flavor of our produces after they are frozen. If you want to freeze some corn, here are some tips that may help you to do it!


Ingredients and Equipment Needed:

6 fresh corn on the cob
1 Large pot of boiling water
1 Large pot of iced water
Vacuum food sealer, 1 quart plastic containers for frozen food or "Ziploc" type freezer bags
1 sharp knife
1 set of tongs

Directions:

1. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.

2. Get the pot filled ¾ full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil. Next, get the other pot or big bowl filled with ice and cold water. You may need to buy a bag or two of ice if you are planning to do more than a dozen ears of corn.

3. Begin counting the blanching time as soon as you place the corn in the boiling water. Cover the kettle and boil at a high temperature for 4 minutes. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

Blanching time varies depending on the type of frozen corn you are making: cut-whole kernel,cream style or corn-on-the-cob: between 4 to 6 minutes.



4. After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the corn into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For
instance, if you blanch sweet corn for 4 minutes, then cool in ice water for 4 minutes.



5. Cut kernels from cob about 2/3 the depth of the kernels. I hold the ear by the
small end, and slide the knife down the ear.



6. Bag the corn. You can use a vacuum food sealer to prevent freeze burn. Otherwise, make sure you get all the air out of your bags or plastic containers. Label your packages and freeze immediately.

Strawberry Cheesecake

I made this delicious cheesecake for my niece. She got baptized and requested a strawberry cheesecake as dessert. I checked several recipes and ended up with this amazing one. Strawberries + chocolate = always a great combo!



Ingredients:

- For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

- For the graham cracker crust:
2 cups graham crackers crumbs
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

- For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

- For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten


Directions:

To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.

*(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the crust, preheat the oven to 400˚F. Place the cracker crumbs, sugar and salt in the bowl of a food processor. Pulse until the everything is well mixed. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F.

To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl
as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust.

Place the springform in a larger pan with a water bath. Bake for 55 minutes. Remove the cheesecake from the oven but maintain the oven temperature.

To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap).

Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.


Source: Adapted from Recipe Courtesy of "Annie's Eats"

Banana Caramel with Vanilla Swiss Meringue Buttercream Cupcakes

This is a delicious way to use your ripped bananas. The vanilla Swiss Meringue Buttercream is absolutely out of this world!


Ingredients:

- For the Cupcakes:
3 cups sifted cake flour
1 1/2 tspn. baking soda
3/4 tspn. baking powder
3/4 tspn. salt
1 tspn. ground cinnamon
6 ounces (1 1/2 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
3 large eggs
4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
3/4 cup buttermilk
1/2 tspn. pure vanilla extract
1 cup chopped pecans

- For the Swiss Vanilla Meringue Buttercream
12 ounces (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 tspn. pure vanilla extract

- For the caramel
1 cup plus 2 Tbspn. sugar
1/4 cup water
1/4 cup heavy cream
1 Tbspn. light corn syrup


Directions:


To prepare the cupcakes. Preheat oven to 350ºF. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. In the meantime, cream the butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, beating after each addition.

Reduce speed to low. Mix the bananas, buttermilk and vanilla (as wet ingredients) in a measuring cup. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins for five minutes, then transfer to wire racks.

To prepare the caramel. Bring 1/2 cup plus 2 tablespoons of sugar, the corn syrup and water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

To prepare the frosting. Place egg whites and remaining 1/2 cup of sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160ºF on a candy thermometer.

Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment, and beat until smooth, 3 to 5 minutes.

Assembling the cupcakes. Pipe the icing over the cupcakes and drizzle them with the caramel (I put mine inside of a squeezing bottle). Top with sliced bananas as garnish.

Enjoy!




Source: Recipe Adapted from "Marta Stewart's website".

Baked Ziti

There are so many comforting dishes that involve pasta, but certainly none of them like this one! I suggest you to try this recipe. It is easy, fast and DELICIOUS!!!!!


Ingredients:

1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces


Directions:

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

Source: Recipe Courtesy of "Annie's Eats"