Hooked 1989

Welcome to my crochet world. Here I will share with you my past projects as well as my new endeavors. Thanks for stopping by. ***NEW!*** View Foodie Friday entries for yummy, yummy food, libations, and tips!

Location: Illinois, United States

Originally from central Illinois, moved to Chicagoland in 1996.

Thursday, October 26, 2006

Foodie Friday - ***Winter Warm-up***

I've been so bad at these lately...so in order to catch-up...we're having a Winter Warm-up!

Mexican and Southwest Fiesta!!!

Southwest White Chili (copyrighted by McCormick & Co/1998)

What you'll need:
1 Tbsp olive oil
1 1/2 lb boneless, skinless chick breasts - cubed
1/4 chopped onion
1 c chicken broth
1 can (4oz) chopped green chilies
1 can (19oz) white kidney beans (cannellini,) undrained
2 green onions - sliced

**Southwest Spice Blend**
1 tsp Garlic Powder
1 tsp Ground Cumin
1/2 tsp Oregano Leaves
1/2 tsp Cilantro Leaves
1/8 tsp Ground Red Pepper

Easy Directions:
1) Heat oil in large saucepace over medium-high heat. Add chicken and onions; cook 4-5 minutes.
2) Stir in broth, green chilies, and Spice Blend; simmer 15 minutes.
3) Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack cheese, if desired.

Makes 4 cups.

Notes: Would highly recommend making double batch for family. Also, I like spicier foods...so I substitute jalapenos for the chilies. When making a double batch...I've also cooked the beans from dry Great Northern beans...and we like the texture better...just our personal preferences...the original recipe is excellent for a work night dinner!

The following recipes are in the "Critically Acclaimed Cuisine: Vital Vittles for E2 ICU" cookbook from the Stanford Hospital. My step MIL works there and she sent the cookbook to me as a gift. All three of the following recipes were submitted by Teri Vidal and are delicious!

A friend of mine did some woodwork for me and since I didn't have money to repay him and he loves Mexican food...I repaid him with a Food Fiesta. He did NOT leave hungry! According to him, his stomach did not growl for 2 days... ;)

Recipe 1: Mexican Refried Beans

1 lb dried pinto beans
1 lg onion (cut-up)
salt to taste
lard (optional) ** I used a little bacon grease b/c I don't buy lard.

Clean and remove debris from beans. Place in large saucepan and cover with fresh water. Add onion and lots of salt. Bring beans to a boil and then cover. Simmer on low for 3 hours. Stir beans scraping bottom of pan about every 20-30 minutes and add water to keep beans covered. When beans are tender, you may "fry" them in their own juice by pouring beans into large skillet and mashing them with a slotted spoon or potato masher. Cook on low and continuously scrape bottom of frying pan until beans are lighter in color and creamier. If you really want them to taste good (but make them unhealthy,) fry them in lard (Manteca) instead of their own juices. Serves 8.

Recipe 2: Mexican Rice

1 c white rice
2 c chicken stock
1/4 c onion - finely chopped
3 Tbsp tomato sauce
2-3 Tbsp vegetable oil
garlic salt / pepper to taste

In small frying pan, brown rice and onion together in oil. When rice is golden brown, slowly and carefully add stock. Add rest of ingredients, cover, and simmer on low for about 20-30 minutes. Serves 4-6.

Recipe 3: Chicken Enchiladas

24 corn tortillas
4 bone-in chicken breasts
1 can Las Palmas red chile sauce
1 can Las Palmas enchilada sauce
1-1 1/2 c vegetable oil
1 can medium pitted black olives
1-1 1/2 c cheddar cheese - shredded
1 c Monterey Jack cheese - shredded
1 Lg onion - finely chopped
1 Lg onion - cut in chunks
1 Tbsp garlic salt
pepper to taste
shredded lettuce/sour cream garnish
2 - 13x9 Pyrex pans

In large pot, boil chicken breasts, 1 onion cut up, garlic salt and pepper to taste. Boil about 40 minutes. Take chicken out of water and let cool about 1/2 hour. Shred chicken into very thin strips and set aside. In large skillet, saute 1/4 c of onion and add 1 c chile sauce until heated through. Add shredded chicken and toss until well coated. Place chicken in large bowl.

In same skillet, add rest of chile sauce and heat through.

In smaller skillet, heat oil until HOT. One at a time, fry corn tortillas for 5 seconds on each side. There should be enough oil in pan for the tortillas to float. Remove tortillas and place in warmed chile sauce, turn to coat both sides. Place tortilla on a plate and fill with chicken, sprinkle of chopped onion, and 2 olives down center and roll up. Place rolled enchilada in 13x9 Pyrex pan. Roll 24 enchiladas and place them in pan.

When all are rolled, pour heated enchilada sauce all over enchiladas and sprinkle all with cheeses and remaining onion. Cover with foil and bake about 20-25 minutes @ 350 or until enchiladas are heated through.

Hope you feel warmer!!!