Chicken Enchiladas

®Chicken Enchiladas II

Chicken Enchiladas

  • Servings: 8
  • Difficulty: Easy
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My Sunday nights lately consist of making dinner and then rushing out the door to get to my Pool League for 6:00 p.m. and this usually means I miss dinner because I just don’t have the time.

This time I decided that a very simple, time saving recipe was needed so I could eat before going out and since it has been quite awhile since I have made these and the family loves them it was a no-brainer.

Here’s how we do this one.

Shopping list:

  • 8 large Tortillas
  • 4 cups cooked shredded Chicken
  • 1 16 ounce jar of Herdez® Salsa Verde
  • 6 cups shredded Cheddar Cheese
  • 3 Green Onions – rough chopped for garnish
  • 2 Poblano peppers – seeded and diced
  • Sour Cream for garnish

Putting it all together:

  1. Pre heat the oven to 375°
  2. Warm the tortillas for about 30 seconds to make them pliable.
  3. In the centre of the tortilla place a 1/4 cup of cheese then top with 1/2 cup of the chicken, Poblano peppers and salsa. Roll into a cylinder shape and place on a sheet pan.
  4. Repeat with the remaining tortillas.
  5. Cover the enchiladas with the remaining cheese and salsa and put in the oven until the cheese has melted and the enchiladas are heated through.
  6. Plate the enchiladas and top with some sour cream and chopped green onion.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time………….

                           Bon Appetit

 

 

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

  • Servings: 10-12
  • Difficulty: Easy
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Tasty Thursdays around the old homestead have kind of warped into “Pick a country and do one dish from that country”. How we got to the point of Hungarian Goulash is a bit of an inside joke however it works for tonight as I have, and I hate to admit it, never made this classic Hungarian dish before and because I haven’t I Googled it and decided to use this recipe which comes from Taste of Home Magazine with a very slight adaption from yours truly.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Stew Beef – cut into bite sized pieces
  • 2 cups Beef stock
  • 1 cup Sour Cream
  • 3 tbsp Canola Oil
  • 2 pounds Pappardelle noodles
  • 1/4 cup + 2 tbsp Flour
  • 1 10 ounce can Aylmers Original Accent tomatoes
  • 1 large White Onion – peeled, cut in half and sliced
  • 1 medium Yellow Pepper – rough diced
  • 1 medium Red Pepper – rough diced
  • 4 Garlic cloves – chopped
  • 6 tbsp Paprika
  • 3 tbsp Butter
  • Fresh Parsley – chopped for garnish
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350° degrees.
  2. Toss the stew beef in the 1/4 cup of flour shaking off any excess.
  3. Heat the Canola oil in a medium sized stock pot and brown the stew beef in batches and set aside.
  4. To the stock pot add the butter, onions, garlic and peppers and saute for about 4 minutes. Remove the onion and pepper mix and deg-laze the pot with some of the Beef stock making sure to scrape up the Sucs (the little brown bits on the bottom of the pot).
  5. Add back the onions, peppers and beef mixing well. Add the remaining beef stock and the Aylmer tomatoes stirring well.
  6. Mix in the remaining flour and bring to a boil. Reduce the heat, cover and place in the oven for 90 minutes or until the beef is tender.
  7. Cook the noodles according to the package instructions
  8. Add the sour cream to the Goulash and heat through.
  9. Drain the noodles, plate and top with the Goulash.
  10. Garnish with Parsley

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

Bahn Mi Tacos

Bahn Mi Tacos

Bahn Mi Tacos

  • Servings: 6-8
  • Difficulty: Easy
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In Vietnamese cooking Bahn Mi refers to the Bread that is used in sandwiches and if done right it is one of the best sandwiches you have ever had.

Now traditional Bahn Mi sandwiches usually consist of marinated meat and pickled veggies and it’s the marinade that really stands out but in this case we have added typical Taco toppings…….. green onions, sour cream and Cilantro…. so the taste has changed a little but you can still detect the Asian influence to this Taco.

Here’s how we doe this one.

Shopping list:

  • 2 pounds Steak strips
  • 1 medium piece Daikon – peeled and shredded
  • 4 cups Shredded Carrots
  • 4 Scallions – chopped for garnish
  • Small bunch of Cilantro – chopped for garnish
  • 2 tablespoons Canola Oil
  • Sour cream for garnish
  • 1/4 cup Soya sauce
  • 1/2 cup Fish sauce
  • 2 tablespoons Sugar
  • 3 tablespoons Garlic Chili sauce
  • 1 cup Apple Cider Vinegar
  • 1/4 cup Sugar
  • 2 tablespoons Sea Salt
  • 1 tablespoon Peppercorns
  • 1 tablespoon Mustard Seeds
  • Shredded Cheddar cheese

Putting it all together:

  1. In a non reactive bowl mix the Soya sauce, Fish sauce, Garlic Chili sauce and sugar mixing well. Pour over the steak strips, cover and refrigerate for about an hour.
  2. For the pickling liquid combine the Apple Cider Vinegar, Sugar, Sea Salt, Peppercorns and Mustard seeds in a medium pot and bring to a boil. Turn off the heat and allow to cool for about 10 minutes.
  3. Place the carrots and Daikon in a bowl and pour the pickling liquid over top mixing well and cover.
  4. In a large fry pan or wok heat the oil and quick fry the steak strips in the marinade.
  5. Build your Taco by briefly heating the Tortilla then layer cheese, steak, pickled veggies, green onions, sour cream and cilantro.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit 

Chili Cheese Fries

Chili cheese fries

Chili Cheese Fries

  • Servings: 4-6
  • Difficulty: easy
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There are foods that North Americans eat that Europeans find really strange….. okay even some North Americans find strange. Things like Poutine, Ketchup Potato Chips, Root Beer and yes…. Chili Cheese Fries.

Now there was a time when Chili Cheese Fries were reserved for county fairs or cheap diners but they have seen a resurgence in popularity recently mainly due to celebrity chefs bringing this dish back into the spotlight because, as with everything else, “what was old is new again.” The other awesome thing with this recipe is that the chili part of this can be made a few days ahead of time and then frozen for when you need it.

Here’s how we do this one.

Shopping list:

  • 3 cups Chili – See Texas Style Chili for the recipe.
  • 1/2 block Old Cheddar – shredded.
  • 1 bag frozen French Fries or 4 – 6 fresh cut Yukon Gold Potatoes.
  • 3 Scallions – rough cut for garnish.
  • Sour Cream for garnish – optional.

Putting it all together:

  1. If using frozen fries cook them per the bag instructions. If using fresh toss the fries with Canola Oil, salt and pepper and place on a sheet tray in a 425° oven for 18 – 20 minutes.
  2. While the fries are cooking heat the chili in a medium pot.
  3. To serve place the fries on a plate, top with the chili and cheese and garnish with the green onion and sour cream.
  4. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

Taco Pie

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Taco Pie

  • Servings: 6-8
  • Difficulty: Easy
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I had recently purchased a couple of frozen pie shells because I was too lazy to make them from scratch and after using one for a pie I was kind of stuck on what to do with the other since I really didn’t want it taking up freezer space indefinitely.

I’m not entirely certain where the brainstorm for this one came from but it works and it is really good plus I got to use some of the remaining hot peppers from my garden.

Here’s how we do this one.

Shopping list:

  • 1 pound ground Pork
  • 1 pound ground Beef
  • 1 nine inch frozen Pie crust
  • 1 1/2 Green Habaneros – finely chopped
  • 1 medium Yellow Onion – diced
  • 1 medium Yellow pepper – diced
  • 1 medium Red pepper – diced
  • 2 tablespoons Chili powder
  • 2 tablespoons Chipotle powder
  • 2 tablespoons Sea Salt
  • 1/2 cup Chicken stock
  • Shredded Cheddar
  • Chopped Green Onion for garnish
  • Diced Tomato for garnish
  • Sour cream for garnish

Putting it all together:

  1. Preheat your oven to 350° and bake the pie crust for approximately 15 minutes
  2. In a large pan brown the pork and the beef, drain the grease setting the meat aside.
  3. In the same pan saute the yellow onion, red and yellow peppers for about four minutes
  4. Add back in the browned meat, hot peppers, seasonings and chicken stock, stirring well. Bring to a boil and reduce heat to simmer for about 5 minutes.
  5. Pour the mixture into the pie shell and put in the oven for about 10 minutes. Cover with the cheese and bake until the cheese is melted and bubbly. About another 4 minutes
  6. Top with the green onions, tomatoes and sour cream and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

 

 

Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

  • Servings: 8-10
  • Difficulty: Easy
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My grandson loves Taco Tuesday at our house because he gets a chance to basically make his own dinner and with the invention of Old El Paso Taco Bowls™ he really looks forward to Tuesday nights.

Now for me I need to find an alternative to the ordinary usual type taco because I have to avoid red meat so this Tuesday I decided to go for Shrimp Tacos and since we have a place near home with really reasonably priced shrimp it was a no brainer. This decision also gave me the opportunity to experiment with my Actifry™ Hot Air Fryer and I have to say it performed as well as I expected.

Cooks note: When using the Actifry for things like shrimp or chicken nuggets remove the center spindle that way the shrimp etc will sit flat while cooking.

Here’s how we do this one.

Shopping list:

  • 1 bag 31-40 shell off, deveined Shrimp
  • Small head of iceberg Lettuce – shredded
  • Medium bag shredded Mexican blend cheese
  • 1 medium Avocado – sliced
  • 3 Spring Onions – chopped
  • Old El Paso™ Taco kit
  • 1 jar Old El Paso™ salsa
  • 1 cup Flour
  • 2 tablespoons Chipotle powder
  • 4 tablespoons Old Bay™ seasoning
  • Pickled Anaheim peppers
  • Sour cream for garnish

Putting it all together:

  1. Season the flour with the Old Bay and Chipotle powder and mix well.
  2. Dredge the shrimp in the flour making sure to shake off any excess and place half in the Actifry.
  3. Cook for 10 minutes turning half way. Repeat with the remaining shrimp
  4. Build your Taco and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Souvalaki Pork Stir Fry

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Souvalaki Pork Stir Fry

  • Servings: 2-4
  • Difficulty: Easy
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Anyone who has ever had Greek food has at one time or another had Souvalaki and those who make it at home know it can be rather labour intensive that is why this time I decided to make it into a stir fry along with some Greek style rice.

The main thing to remember with Souvlaki whether Pork or Chicken is it does not take long to cook and it can easily become dry.

Here’s how we do this one.

Shopping list:

  • 2 pounds boneless Pork loin chops – sliced
  • 1 cup pitted Kalamata Olives
  • 1/4 cup plus 6 tablespoons  Olive Oil
  • 2 Garlic cloves – minced
  • 1 tablespoon Oregano (Greek if you can get it)
  • 1/2 teaspoon Salt
  • 2 teaspoons Tumeric
  • 1 medium White Onion – diced
  • 1 each Yellow, Red and Orange Pepper – sliced
  • 1 cup Cherry Tomatoes
  • 1/2 English Cucumber – diced
  • 2 cups Long Grain Rice
  • 2 1/2 Cups Chicken Broth
  • Sour Cream for garnish

Putting it all together.

  1. Mix together the pork, garlic, oregano, 1/4 cup olive oil and salt and put in a seal-able bag in the refrigerator for about 1 hr
  2. When the pork has marinated for about 45 mins preheat your oven to 350°
  3. When the pork has finished  marinating heat half the remaining oil in a dutch oven and add the onion cooking for about three minutes. Mix in the rice and Tumeric making sure to coat the rice well. Add in the chicken broth and bring to a boil.
  4. Take off the heat and put in the oven for approximately 35 minutes or until the liquid has been absorbed.
  5. In a wok or a large fry pan heat the remaining oil on medium high and flash fry the pork. Pull the pork from the wok, add the peppers and garlic and saute for about four minutes. Add back the pork and continue cooking for about another 4 minutes.
  6. Plate the rice and top with cucumbers, tomatoes, olives and feta cheese.
  7. On the other half of the plate place the pork and peppers and top with sour cream.
  8. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

Black and Blue Burger

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It’s been quite a while since I posted anything here and for that I am sorry because I did truly enjoy posting my recipes and reading your comments but sometimes life simply gets in the way .

In an effort to get back to Blogging and posting my recipes I thought I would start out with something very “simple but tasty” and one meant for the grill since that particular season is once again, almost, upon us.

INGREDIENTS:

  • Two pounds ground beef
  • Two eggs, beaten
  • 1/2 cup bread crumbs
  • 1/4  cup blackening spice —– recipe follows
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 4 teaspoons blue cheese crumble
  • 2 teaspoons garlic

BLACKENING SPICE:

  • 1 heaping tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 heaping teaspoon granulated garlic
  • 1 heaping teaspoon granulated onion
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

 

PUTTING IT ALL TOGETHER:

  • In a large, non reactive, bowl place the ground beef, eggs, bread crumbs and blackening spice and mix well being careful not to over mix as this will tend to break down the fat content of the meat.
  • Let sit in the refrigerator for approximately 30 minutes as this will allow the mixture to firm up
  • While the meat mix is firming up add the mayo, sour cream, blue cheese and garlic to another bowl and mix until well incorporated.
  • Refrigerate for 10 to 15 minutes
  • Form 4 ounce patties (or larger if you wish) and grill until the burgers reach 165 degrees internal
  • Coat the bottom of the burger bun with the Blue Cheese mix add the burger and a slice of tomato and red onion.
  • A dollop of mustard on the top finishes the burger quite nicely.

There you have it……… “a simple but tasty recipe for the grilling season and beyond”

OH……. and be forewarned. This burger is at least a three napkin burger.

Until next time………….    BON APPETITE