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Chicken Enchiladas with Green Sauce

Description

Where the hell has Hatch Green Chile Enchilada Sauce been all my life? I bought a can the other day because I noticed it’s not loaded with crappy preservatives. Any store bought brand of sauce will do, but Frontera Grill sells amazing ones as well. Open a Mexican beer, assemble, and kick back while they bake. Heat up some rice or beans to go with and you’re in business. Easy!

Ingredients

  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/3 cup white onion, finely diced
  • 2 cups shredded chicken
  • 10 large flour or corn tortillas
  • 1 15 oz can mild green or red chile enchilada sauce (Hatch or Frontera Grill brands)

Preparation Time: 15 minutes

Preheat the oven to 350˚F.
 
In a medium mixing bowl, combine the ricotta (or low-fat cottage cheese), 1 ½ cups of the shredded cheese, the white onion, and chicken. Mix together. Season with ½ teaspoon salt and a fresh grinding of pepper. Taste it and add a little more salt if it’s bland.
 
Spray a 9”X13” baking pan with nonstick spray.
 
Take a half of a cup of the chicken mixture and spread it across the lower third of the tortilla, then roll it up and place it in the baking dish, seam side down. Continue with the rest of the tortillas, stacking them into the baking dish so they are snug enough that the tortillas can’t open in the pan. (I can usually fit 8-10 of them in my baking pan.)
 
Pour the enchilada sauce over the entire surface of the tortillas so they are completely covered with the sauce. Sprinkle the remaining ½ cup cheese down the middle of the tortillas. Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake another 10 minutes or until the enchiladas are cooked through and just getting crispy around the edges.
 
Serve with beans, rice, and Mexican beer!

Cook Time: 30 minutes

Serves: 4-6

Easy, Easy Butternut Squash Soup

Description

Butternut Squash Soup captures the essence of Autumn in a single bowl. This version couldn't be simpler to prepare and is therefore a great no-hassle dish to serve on Thanksgiving or any day of the week! Feel free to make this soup up to days in advance, then reheat it and add the cream over low heat just before serving. 

Ingredients

  • 3-4 lbs butternut squash
  • 4 tbsp butter
  • 1 large yellow onion, diced
  • 1/2 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp ground star anise
  • 4-6 cups chicken stock
  • kosher salt and freshly ground pepper
  • optional:
  • 1/2-1 cup heavy whipping cream

Preparation Time: 15 minutes

Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds. Chop it into 2-inch pieces. 
 
Melt the butter in a large saucepan over medium-high heat. Add the onion and spices and sauté until the onion is translucent, about 5 minutes. Add the butternut squash and the stock and bring to a boil. Cover and simmer until the squash can be pierced with a fork, about 20-30 minutes. Turn off the heat and cool for 10 minutes, stirring occasionally to release some of the steam. 
 
Using an immersion blender, puree the soup in its pot until smooth. Or puree in a blender in batches. Add cream to reach desired thickness, then add salt and pepper to taste.

Cook Time: 40 minutes

Serves: 8-12

Herbed Compound Butter

Description

This flavorful compound butter is made with minced shallots and a variety of flavorful herbs. Serve it with steak, chicken or even spread on top of grilled bruschetta for a quick and delicious hors d'oeuvre. It melts beautifully to delicioiusly season every bite.

Ingredients

  • 8 tbsp unsalted butter, room temperature
  • 2 tbsp finely chopped shallot
  • 2 tbsp chopped parsley
  • 1 1/2 tbsp chopped chives
  • 2 tsp chopped tarragon
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • freshly ground pepper

Preparation Time: 15 minutes, plus optional 1 hour to refrigerate

Cut the butter into 1/2" cubes and place in a bowl. Using a fork, mash the butter until soft and smooth, then stir in the remaining ingredients. You can use this soft textured compound butter immediately OR:

Spoon the butter onto a piece of wax or parchment paper and roll into a tight log. Refrigerate for at least 1 hour. To serve, slice rounds of butter and place onto warm meat or vegetables.

Cook Time: none

Serves: 8

Honey Mustard Salmon

Description

I made this recipe up one night after my kids ate honey-mustard chicken somewhere. This can be done with salmon or chicken breasts. I grill my salmon but it could be baked just as easily at 400˚F in your oven. Just put it in a well-oiled baking dish and forget about using the aluminum foil.

Ingredients

  • 12-16 oz salmon
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • olive oil
  • Kosher salt and freshly ground pepper

Preparation Time: 5 minutes

Turn on the grill to high heat. Take a 2 ft. long piece of aluminum foil and fold it over itself to create a 1 ft. long rectangle. Crimp the edges with your fingers to form a rim to hold in the juices. Prick it a few times with a fork.

With a whisk, stir together the honey and Dijon mustard. Pat the fish dry with a paper towel, then brush both sides with olive oil and season with the salt and pepper. Place the fish on the aluminum foil, put the whole thing on the grill, close the lid, and cook for 5 minutes. Lift the grill lid and brush the fish generously with the honey mustard. Close the lid and cook another 5 minutes. Brush again with the honey mustard. At this point, check to see if the salmon easily flakes when a fork is inserted. If not, close the lid and allow it to cook for up to 5 more minutes. Give it one last brush of glaze as you take it off the grill.

Once you’ve removed it from the grill, you’ll see that the salmon skin sticks to the foil, allowing the meat to just slide right off.

Cook Time: 10-15 minutes

Serves: 4-6

Marinated Flank Steak (or Chateaubriand)

Description

My friend Jennifer has one of the greatest families around. Plus, they love to cook and eat like I do! When I moved to the Bay Area in 1994, her family had me over for this steak. Recently, Jen made it for us with our kids and I was reminded that it is still a favorite of mine. Flank steak has become really expensive though ($15/lb.), so I have tried Chateaubriand (about $6/lb.) and have loved it as well.

Ingredients

  • 2 tbsp vegetable oil
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp red wine vinegar
  • 1/2 tsp grated ginger
  • 1 pressed clove garlic
  • 2 1/2 - 3 lb flank steak

Preparation Time: 10 minutes

Place all of the ingredients in a glass bowl except the steak and stir. Add the steak and coat with the marinade. Cover and refrigerate for at least 3 hours or up to overnight, turning occasionally. 
 
Remove the meat from the refrigerator 1 hour before cooking to allow it to come to room temperature.
 
This steak can be either grilled or cooked in the oven. Preheat the grill to high heat or your oven to 400˚F.
 
If grilling the steak, brush the grill racks with oil. Grill the steak over medium-high heat for 10-20 minutes, flipping once, or until the meat is 135-160˚F, depending on how you like it cooked. Remove the meat to a cutting board and tent it with foil. Allow the meat to rest for 5 minutes before slicing it against the grain. 
 
If cooking the steak in the oven, place the meat in a lightly oiled pan and roast in the oven for 15-20 minutes, or until the steak is 135-160˚F, depending on how you like it cooked. Place the meat on a cutting board and tent with foil. Allow it to rest for 5 minutes before slicing it against the grain. Serve with a side of roasted potatoes or rice, and steamed green beans. 

Cook Time: 20 minutes

Serves: 4-6

Marinated Pork Loin with Mustard Glaze

Description

This grilled pork loin is packed with bold flavors - spicy mustard and chipotle chiles, sweet honey and brown sugar, malty beer. It's sure to impress guests at your next BBQ. And any leftovers are delicious in a sandwich or Panini.

Ingredients

  • 1/4 cup plus 1 tbsp cup brown sugar, firmly packed
  • 1/4 cup plus 1 tbsp Dijon mustard
  • 1/4 cup plus 1 tbsp tbsp honey
  • 2 tbsp plus 1/2 tsp minced chipotle chiles in adobo sauce
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 cup good-quality lager
  • 1 boneless center-cut pork loin roast, 2 ½-3 lbs, tied

Preparation Time: 10 minutes, plus 8-24 hours to marinade

Whisk together ¼ cup brown sugar, ¼ cup mustard, ¼ cup honey, 2 tbsp minced chipotles, Worcestershire sauce, and garlic. Slowly whisk in the lager. Place the pork loin in a nonreactive dish. Pour the marinade over the pork and turn to coat. Cover and refrigerate for 8-24 hours, turning once or twice.

One hour before grilling, remove the pork from the fridge and pat it dry with paper towels. Discard the marinade. In a small bowl, make the glaze by combining the remaining brown sugar, mustard, honey and chipotle chiles.

Prepare a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees F.) Oil the grill rack. Place the pork loin fat side up on the grill rack away from the heat source. (If it’s a gas grill, I like to place it in the center with the center flam turned off and the outside flames lit. For a charcoal grill, place it on the side of the grill away from the coals.) Cover the grill and roast until the meat reaches an internal temperature of 140-150 degrees in the center of the loin, about 1 hour. If using a charcoal grill, you may need to add more coals to maintain the proper temp. About 10 minutes before the pork is finished, brush it with the glaze.

Transfer the pork to a carving board and tent with foil. Let rest for 10-15 minutes. Cut the roast across the grain into ½-inch slices, removing the strings as you carve.

Cook Time: 1 hour, 15 minutes

Serves: 6

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