Season chicken with adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to a boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from heat and let chicken cook in broth. Shred chicken meat, approximately 4 cups. Mix with sour cream.
Put chilies in saucepan with enough water to cover, bring to a boil, lower heat and simmer for 10 minutes. In batches, puree chilies, tomatillos, garlic, onion and cilantro in blender until smooth.
In skillet on medium-high heat, heat oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat and cook for 5 minutes until noticeably darker and thicker. Season sauce with Adobo. There should be about 3 cups of sauce. If needed, stir in chicken broth.
Heat oven to 350°F.
Using your fingers, dip each tortilla briefly in sauce, covering both sides. Place on plate, spread on large spoonful of filling and roll up. Place seem side down in baking dish and repeat for each enchilada. Cover with remaining sauce, cover with foil and heat in oven for 10 minutes or until enchiladas are heated through. Top with sour cream, onions and cheese. Serve immediately.
This was my first time having El Pollo Loco and needless to say I was highly disappointed considering all the prep work it took and how excited I was to try something new. I did make a few substitutions. I used Vegetable Oil instead of Corn Oil and I added Lime juice along with the Orange juice and Lemon juice. I put the chicken in to marinate at 9:30pm Saturday and it marinated until 3:30pm Sunday. Instead of grilling it, I baked it in the oven and then finished it off in the broiler to brown the chicken. I served the chicken with Yellow Rice and Green Peas. We sat down to eat and I was still very excited...then I bit into the chicken. All it tasted like was overly citrusy chicken! I tasted no garlic, no onion, no Cumin, no Oregano, nothing but too much tanginess. Maybe it was my fault because I added the Lime juice or maybe I marinated it too long. I don't know. All I do know is that it was not what I was expecting. Maybe you guys can let me know. Is that what El Pollo Loco is supposed to taste like?? I posted the recipe today. Here's the link. http://recascookinwithpassion.blogspot.com/2010/07/recipe-of-day-for-monday-7510-el-pollo.html
DirectionsCook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.Cover and steam for 5 minutes.Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.Fry until a deep golden brown, a few at a time; drain on paper towels.
Today's my birthday! 29 years old! Dang, I can't believe it. But it doesn't matter because I had someone recently tell me that I look 20 years old :D and the best is yet to come!! 29 years old sounds good to me.
I'm a chocoholic SO the Recipe Of The Day for my birthday is Chocolate Oreo Cake. Enjoy!
For cake:
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water
10-15 oreos twisted to separate cookies and reveal cream center
15 oreos, chopped directly in half through cookie
For icing:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey's Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
For filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla extract
1/8 c. oreo cookie crumbs, made from reserved oreo sides
Directions:
-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment. -On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter very carefully into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans and place onto wire racks.
-Remove parchment and cool completely.
-Meanwhile, make frosting:
-Stir melted butter into cocoa.
-Alternately add powdered sugar and milk, beating to spreading consistency.
-Add small amount additional milk, if needed. -Stir in vanilla. (About 2 cups frosting.)
-Meanwhile, make filling:
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized ziploc bag).
-When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.
-Fill icing dam with a layer of cream filling.
-Place other cake layer on top, and frost with chocolate frosting.
-Place oreo halves around bottom edge and top of cake.
-Serve or store in refrigerator.
This cake is similar to cupcakes I made for Jordan's birthday last year although the recipe didn't turn out quite like I expected. The colors in the cupcakes were supposed to sit in top of each other instead the cupcakes looked more like tie-die. They were very beautiful though, I think even more so then if the colors had been stacked one on top of another and they were DELICIOUS. This recipe for rainbow cake has fruit in it and it seems like it would be a lot of work and very messy but you can see by the picture the results would be well worth it.
Double batch of boxed white cake mix -2 boxes (or homemade batches if you prefer minus the egg, water, oil below)6 eggs
1 c. water
2/3 c. vegetable oil
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. fresh or frozen raspberries, mashed
1/2 c. fresh or frozen blueberries, mashed
1/2 c. fresh or frozen blackberries, mashed Wilton's gel icing colors in red, orange, yellow, green, blue and purple
6 bowls
6 disposable round 8" foil cake pans (square pans would be fun too, check the $1 store!)
Make the batter for the cake as directed using the eggs, water and oil. Scoop 1 Cup of cake batter in each of the 6 bowls.
In the first bowl, mix raspberries and 1/4 tsp. red coloring in the batter.
In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring.
In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring.
In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring.
In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring.
In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.
Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost.
Cream Cheese Icing (For this cake, I doubled it -to the right)
1/2 c. butter (softened) -1C.
8 oz. pkg cream cheese (softened) -16 oz.
4 c. (1 lb) confectioner's sugar -8 C. (2 lb)
1 tsp Vanilla or lemon extract
Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Frost cake.
2 skinless boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 teaspoon Paprika
Peanut Oil, for frying
1 large egg
1/2 cup non fat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 Tablespoon malted milk powder
1 Tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 Tablespoon pickle juice from jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 Tablespoon butter softened
Cut the chicken breast in half horizontally to make 4 thin cutlets. Place the cutlets between two pieces of heavy duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy- bottomed pot over medium heat until deep fry thermometer read 325. Meanwhile, whisk the egg, milk and 2 Tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners' sugar, baking soda. dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered side down, spread with more butter; spread with more butter. Put 2 pickles on each bun bottom; top with a piece of chicken and cover with the top buns.
4 cups of whipping cream
• 4 sachets of dream whip
• 2 packets of Oreos’ cream biscuits (pounded)
• 1 packet of Charlottes fingers ( depending on the serving tray)
• 2 bars of Galaxy chocolate (chopped coarsely)
• I packet Danish cream
• 4 tablespoons of Nescafe
• Cocoa powder
Mix 4 tablespoons of instant Nescafe with 1 cup of water. Dip the charlotte fingers one by one in the Nescafe mixtures and quickly arrange them into the serving tray.
2. Sprinkle half of the coarsely chopped galaxy chocolate bars and the Oreo powder over the arranged charlottes fingers in the serving tray.
3. Mix the whipping cream with the Dream whip on a low speed for 5 minutes or until mixture thickens up, add the Danish cream to the mixture and mix them for 1 more minute on a high speed.
4. Add the leftover galaxy chocolate bars and powdered Oreo biscuits to the cream mixture and mix with a spoon. Then pour the finished mixture into the serving tray.
5. Freeze the tiramisu tray for 50 minutes or until the mixture is strong enough to serve. Then sift some cocoa powder on top.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
, chopped 
