Posted in Baked, Casserole, Chicken, Classic, Comfort Food, Dinner, Family Friendly, Leftovers, Make Ahead, Mushrooms, One Pot Meals, Pantry Staples, Potluck, Winter

Comfort Food – Chicken Elegant

Some days just call for comfort food.  Especially cold, rainy Sundays that start at 5:30am with a busted water heater that leaked down through the floor into the neighbors apartment.  That’s not the way you make friends!!

Don’t mind me.  I’ll just be over here with this pan of deliciousness and a fork.

This was one of the very first recipes I remember making entirely by myself as a kid.  It’s super simple to put together, especially if you have leftover chicken just hanging out in the fridge.  The only thing you have to be careful about is taking the hot pan in and out of the oven.  This recipe has been a part of our regular repertoire for years!  It’s simple, inexpensive, and quick to get to the table.  It’s great recipe to make with your kids or let them take the reigns while you sit back and relax!

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It’s not really a looker but it is so tasty!

Chicken Elegant

3 chicken breasts, cooked and diced
1 8 oz. container sour cream
1 can cream of chicken soup
1 10 oz. can of mushrooms
¼ cup butter, melted
1 cup chicken broth
1 8 oz. package of herb stuffing

Preheat oven to 350°.

Mix chicken, sour cream, cream of chicken soup, mushrooms, butter, and chicken broth together with herb stuffing. Bake in a 9×13 pan for 45 minutes. Let stand 5 minutes before serving.

Source: Randy Travis’ Favorite Recipes, 1989.

You’ll notice my source is a cookbook written by Randy Travis.  I was a huge fan of his when I was little (who am I kidding I still love me some Randy) and picked up this gem at his museum in Nashville back in the 90s.  My mom recently uncovered it in a box of my stuff I’d left at their house after college.  It’s a great little piece of nostalgia for me and there are actually some great, simple recipes in there that I had completely forgotten about but will probably find their way back into the rotation.

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Tomorrow is Monday, I need all the comfort I can get right now, ha!  And I have leftovers for lunch!

Posted in Baked, Casserole, Cinco de Mayo, Comfort Food, Family Friendly, Leftovers, Make Ahead, Mexican, Pantry Staples, Party Worthy, Pork, Slow Cooker

It’s Been a While…Enchiladas Verde

Whoa y’all.  I have been a major slacker!  Well at least with the blog.  The last few months have been a whirlwind of work, family, being out of town, sheesh I don’t know where the last 3 months have gone.  And how is this week Thanksgiving already?!

Well, I’m back on the wagon!  Bring on the recipes!  I’m really excited to share a new vision I have for the blog with you over the coming months.  In the meantime, I’ve been making some delicious things but not blog worthy really (but follow me on Instagram to keep up with the day to day https://www.instagram.com/amandarichard421/).

BUT…

Echiladas verde.  Guys, I hit this one out of the park on the first try!  Usually it takes a few times to get it just right but this time, wow!  My hubby even high-fived me!  🙂

I basically took my Mojo Pork recipe, wrapped it up in a corn tortilla and smothered it in green chile sauce and cheese and voila, dinner!  And check out the bonus recipe for Mexican Rice at the bottom, yum!

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Enchilada Verde

 

Enchiladas:
12 corn tortillas
Vegetable oil
Pork
Verde sauce
Shredded cheese
To garnish: cilantro, sour cream, extra verde sauce

 

Mojo Pork:
1-2 pound pork roast or boneless pork ribs
Juice of one orange
Juice of one lemon
Juice of one lime
½ cup chicken stock
2 bay leaves
1 Tablespoon dried Mexican oregano
1 Tablespoon cumin
1 Tablespoon paprika
1 teaspoon chili powder
2 cloves garlic, smashed
1 small onion, chopped
Salt & pepper

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Enchilada Verde Sauce:

Olive oil
1 pound tomatillos, quartered
2 poblanos, cut in half and seeds removed
1 serrano, cut in half and seeds removed
3 garlic cloves, peeled
½ cup chicken stock
1 cup cilantro
1 Tablespoon honey
Salt & pepper

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For the pork: Put all of the ingredients for the pork in the bowl of a slow-cooker and cook on low for 6-8 hours. Shred the pork for enchiladas.

 

For the verde sauce: Roast tomatillos, poblanos, serrano, and garlic cloves in a 500° oven until peppers are charred. Put the peppers in a plastic bag and seal. Let cool and then remove skin from the peppers. Blend the tomatillos, peppers, garlic, cilantro and salt & pepper until smooth. Heat olive oil in a saucepan over medium heat, add ¾ of pureed tomatillo mixture, chicken stock, and honey and cook until thickened, about 10 minutes. Season to taste with salt & pepper. Reserve remaining raw sauce for serving.

 

For enchiladas: Preheat oven to 350°. Heat vegetable oil over medium heat in a shallow skillet, fry corn tortillas for about 30 seconds or until pliable. Drain on paper towels. Cover the bottom of a 9×13 pan with a thin layer of verde sauce. Fill each tortilla with pork and roll, tucking them snuggly in the pan. Cover with sauce and bake for 20 minutes. After 20 minutes, cover with a little more sauce and shredded cheese. Bake another 5-10 minutes or until bubbly.

 

Serve with remaining raw sauce and sour cream.

 

Source: Ruth’s Table

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BONUS RECIPE!!!

Mexican Rice

 

Olive oil
1 cup basmati rice
1 can Rotel tomatoes plus enough water to make 2 cups
1 clove garlic
½ teaspoon cumin
½ teaspoon smoked paprika
Salt & pepper

 

In a large, deep pan with a lid, heat olive oil over medium high heat. Add rice and cook until toasted (1-2 minutes). Add tomatoes, water, garlic, cumin and smoked paprika, salt & pepper and bring to a boil. Reduce heat to low, cover and simmer about 23 minutes or until rice is cooked through. Turn off heat, remove lid and fluff. You may have some crispy bits but that makes it even better!!

Posted in Baking, Beer, Bread, Casserole, Chocolate, Comfort Food, Dessert, Irish, Potatoes, St. Patrick's Day

Happy St. Patrick’s Day!

I think St. Patrick’s Day is the perfect comfort food holiday.  Spring is almost here but there are still those chilly, rainy days that remind you that Old Man Winter isn’t quite ready to be finished.  The random changes in weather wreak havoc on my sinuses and cause awful headaches.  My allergies start flaring up.  Spring is the busiest,  most stressful time for me at work.  All these things combined call for Shepherd’s Pie, bread pudding and a tall cold pint of Guinness!

Shepherd’s Pie

Ingredients
For the potatoes:

  • 1 1/2 pounds russet potatoes
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese
  • 1 egg yolk

For the meat filling:

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup frozen peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, sour cream, salt and pepper and continue to mash until smooth. Stir in the cheese and egg yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the olive oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, oregano, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the peas to the beef mixture and spread evenly into an 13 by 9-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Source: adapted from Alton Brown http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html

 

No St. Patty’s day meal would be complete without dessert and beer!  I’m killing two birds with one stone on this one!!!

Chocolate Chip Bread Pudding with Guinness Syrup

Ingredients:

For the bread pudding

  • 4 cups French baguette or Italian bread, cubed
  • 3/4 cup chocolate chips
  • 1/2 cup chopped walnuts
  • 3 eggs
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt

For syrup

  • 1 bottle Guinness
  • 3/4 cup sugar

Directions:

Preheat oven to 350º.

In a large mixing bowl, combine bread chocolate chips and walnuts.  In another mixing bowl, whisk together eggs, milk, brown sugar, cinnamon and salt.  Pour over bread and let soak for 30 minutes.

While bread is soaking, bring Guinness and sugar to a boil in a small saucepan.  Reduce heat to medium low and let simmer for 45 minutes.  Remove from heat and cool.  Mixture will become more syrupy as it cools.

Put bread mixture in a greased baking dish and bake for 30 minutes or until top is brown and custard is set.

Let cool for 10 minutes and then serve with syrup.

Source: Ruth’s Table

 

May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
~Irish Blessing