Enchilada Sauce

• 1 garlic clove, minced
• 1 medium onion, chopped
• 1/2 cup green pepper, slivered
• 2 tablespoons oil
• 1 1/2 teaspoons chili powder
• 1 (28 ounce) can tomatoes, crushed
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon cider vinegar

Directions:

1. 1 Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
2. 2 Add chili powder and cook briefly.
3. 3 Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
4. 4 Uncover and cook 10 minutes longer.
5. 5 Puree in the blender or mash with a fork.

Recipe Of The Day For Monday 4/4/11-Chicken Enchiladas

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

White Chocolate Ice Cream

1 cup milk

2 large eggs
12 ounces white chocolate, chopped

1 1/2 cups heavy cream
1 teaspoon vanilla extract


1 Add the milk to a heavy medium-size saucepan; bring to a simmer.

1. 2 Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
2. 3 Pour the entire mixture back into the pan and put over low heat.
3. 4 Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scramble).
4. 5 Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
5. 6 Pour the hot custard through a strainer into a large, clean bowl.
6. 7 Allow the custard to cool slightly, then stir in the cream and vanilla.
7. 8 Cover and refrigerate until cold or overnight.
8. 9 Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
9. 10 May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

*This Ice Cream is best if you wait a day or two before eating it. This gives the flavors time to develop.

Recipe Of The Day For Friday 4/1/11- Red Chile Chicken Panini

1 tablespoon olive oil
1 1/4 cup Mexican red chile sauce (e.g., Las Palmas brand)
2 tablespoons white or cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon ground cumin
A pinch of dried oregano, crushed
A couple of turns on a black pepper grinder
1 teaspoon minced garlic
6 boneless, skinless chicken breasts
8 slices sourdough bread
Mayonnaise
2 tablespoons melted butter
1 red onion, sliced thinly
1 avocado, sliced thinly
4-6 oz. Monterey Jack or Mexican blend cheese, shredded

DIRECTIONS:

(NOTE: Remember to allow about an hour for the marinade to cool down as well as another hour – or overnight – for the chicken to chill in the marinade.)

Heat oil in a medium sized saucepan on medium heat. Add the chile sauce. Add vinegar, cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic. Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool.

Sprinkle salt over all the chicken breasts on both sides. Put chicken thighs in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade. Marinate in the refrigerator at least one hour, preferably overnight.

Remove the chicken breasts from the refrigerator. Preheat the panini grill* to medium-high heat (375 degrees). Grill the chicken breasts with the lid closed for 7-8 minutes until cooked through. Unplug the grill and carefully clean the grates.

Reheat the panini grill to medium-high heat (375 degrees).

For each sandwich: Brush melted butter onto the outer sides of each slice of bread. Spread a thin layer of mayonnaise inside the bottom slice of bread. Add onions, avocado, 1-2 chicken breasts and cheese and close the sandwich with the other slice of bread (buttered side up). Grill the sandwich for 4-5 minutes until the cheese is melted and bread is toasted with nice golden grill marks. Serve immediately and enjoy!

* No Panini grill? You can also use a George Foreman Grill.

Recipe Of The Day For Friday 4/8/11-Sweet Glazed Butterflied Chicken

• 1 (5 pound) chicken, spine removed and butterflied
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 3 tablespoons butter

Ingredients

• 2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp)
• 2 cloves garlic, grated (on a rasp)
• 1/8 teaspoon ground allspice
• 1/4 cup light brown sugar
• 1 tablespoon stone-ground mustard
• 1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce)
• 2 teaspoons apple cider vinegar

Preheat the oven to 375 degrees F.

Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.

Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.

Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.

When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.

Double Chocolate Gooey Butter Cake

• 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
• 1 (18.25-ounce) package chocolate cake mix
• 1 egg, plus 2 eggs
• 1 (8-ounce) package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Recipe Of The Day For Wednesday 3/30/11- Marmalade Glazed Carrots With Candied Pecans

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons orange marmalade
• 2 pounds baby carrots (preferably rainbow), tops trimmed
• 3/4 cup fresh orange juice
• 3 tablespoons packed light brown sugar
• Kosher salt and freshly ground pepper
• 1/3 cup chopped candied pecans

Directions

Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.

Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.

Recipe Of The Day For Monday 3/28/11-Crispy Roast Duck

1 (5- to 6-lb) Long Island duck (also known as Pekin)

2 cups boiling-hot water

1 tablespoon kosher salt

1 teaspoon black pepper

Put oven rack in middle position and preheat oven to 425°F.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

Recipe Of The Day For Friday 2/4/11- Chicken Parmesan Subs

• 1 1/2 pounds ground chicken
• 1 tablespoon grill seasoning blend(recommended: Montreal Steak Seasoning by McCormick)
• 1 large egg
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup Italian bread crumbs
• Handful of chopped parsley leaves
• Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
• 2 large cloves garlic, cracked from skin and split
• 1/4 teaspoon red pepper flakes, a healthy couple of pinches
• 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
• 1 cup chicken stock
• Salt
• Pepper
• 8 to 10 leaves fresh basil, torn or shredded
• 4 (6 to 8-inch) crusty sub rolls
• 1 1/2 cups shredded provolone

Directions

Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a seriousdrizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.