My sister made this dish for me and her when I was visiting in California and I wanted to try them out at home with a few modifications. It’s a messy process with a tasty result.
Ingredients:
2 tablespoons vegetable oil
1 onion, rough chopped
1 pound tomatillos, husks removed, washed and rough chopped
1 Poblano chile, seeded and rough chopped
1 Anaheim or Jalapeno chile, seeded and rough chopped
4 cloves of garlic, smashed
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fresh cilantro
1-1/2 cups Mexican Crema or sour cream
3 cups shredded rotisserie chicken
1 cup frozen corn
1-1/2 cups or more grated Mexican cheese blend, or Monterey Jack.
10-12 corn tortillas
Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes.They grow in a husk.
Method:
Preheat oven to 425 degrees.
Heat oil in large skillet over medium heat.
Add the onion and cook for 4 minutes, stirring occasionaly.
Add the chiles, tomatillos, garlic, and seasonings to the onions and cook for 8-10 minutes.
Transfer the vegetable mixture to a food processor, add the cilantro, and pulse to a rough chop.
Add the crema and puree until smooth.
Taste sauce and add more salt if needed.
Spread 1-1/4 cups of this sauce in bottom of a greased 9×13 baking dish.
Transfer the remaining sauce to a medium sized bowl.
In a large bowl combine chicken and 3/4 cup of the sauce.
Add the corn and 3/4 shredded cheese to the chicken mixture.
Wrap the tortillas in double layer of damp paper towels; microwave on high until soft, about 1 minute.
Working with one tortilla at a time, dip in the remaining sauce in medium bowl shaking off any excess.
Place on a work surface like a large plate or cutting board (this is the messy part!).
Add about 1/2 cup of the chicken filling, roll up and place in baking dish seam side down.
Repeat the process with the remaining tortillas and filling, I had enough filling for 10 tortillas.
Spoon any remaining sauce on top of the rolled tortillas.
Sprinkle remaining grated cheese evenly on top, cheese lovers can add more cheese if desired.
Bake until the cheese begins to brown, 12-15 minutes.
Serves 4-6 people.
Although there are many steps to making these creamy Suiza style enchiladas the effort is worth it. If you like heat add one or two jalapeno chiles instead of the Anaheim chile.
I found that with all the sauce and the melted cheese it was hard to distinguish each enchilada. Just split up the pan in even portions for your family or friends.
I was intrigued when I saw a chili recipe using brisket and decided to adapt it to our liking. The meat was so nice and tender at the end. This is a recipe that will feed a group of 20 easily. My photo at the end shows the chili with more of the toppings we had available to add. As usual you should adjust the seasonings to your own liking or tolerance of spices.
Ingredients:
5 pounds of brisket, cubed. (I had the butcher chop it up for me)
1/4 cup olive oil
1 large sweet onion chopped
3-6 cloves of garlic, minced
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 red peppers, seeded and chopped
1 bay leaf
2 – 28oz. cans of chopped tomatoes
1 tablespoon salt (or to taste)
1 teaspoon freshly ground pepper
1 12oz. bottle of dark sweet beer (Imperial Russian Stout) optional
2 (approx. 15 oz.) cans beans of your choice (I used pinto)
1/4 cup chopped cilantro leaves
Suggested toppings:
Chopped fresh tomatoes
Grated cheese
Chopped avocado
Chopped cilantro
Chopped green onions (scallions)
Sour Cream
Method:
Heat oil in heavy bottomed large dutch oven pot and brown meat in batches.
Remove the meat and keep separately in another container.
In the meantime saute the onion and garlic in the same large pot over medium heat till softened.
Add the chili powder, cumin, pepper flakes, and cayenne pepper and saute for 1 minute.
Add the red peppers, bay leaf, tomatoes with juice and return the meat to the pot.
Add the salt and pepper and bring to a boil.
Reduce heat and cover pot tightly and simmer for 2 hours, stirring occasionally. Taste and add more seasonings if needed.
Add the beer, cover pot and simmer for another hour or more.
Add the beans and cilantro and heat through.
Serve with suggested toppings or your favorites.
A salad, saltines, or cornbread would be nice along with the chili.
I found this post in my drafts and thought I better post it before it gets lost. This was a Christmas treat in the past but would work for any occasion. This recipe was posted on Mennonite Girls Can Cook in January of 2014. Since it is George Washington’s birthday today and he grew many apple trees on his property at Mt. Vernon it’s a good day to share this with you.
Our son has apples trees on his property and he prepared apples by coring, peeling, and slicing them then preserving them with his Food Saver and freezing them. I decided to use his apples for our Apple Tart that we enjoyed on Christmas day years ago. Posting this before it gets lost in drafts.
Crust:
1-1/2 cups flour
1/2 cup quick oatmeal
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, packed lightly
3/4 cup unsalted butter-cut into small cubes
1 egg yolk
6-7 fresh apples
juice from half a lemon
2 tablespoons sugar
Cut the apples lengthwise into quarters, core the apple, and slice into smaller sections, about 8 slices per apple. You’ll need 6-7 apples for this recipe. After the apples are sliced put them into a bowl and add the lemon juice and sugar and toss lightly. This will allow them to juice slightly.
Preheat oven to 400 degrees.
Combine flour, oatmeal, walnuts, and sugar, butter and egg yolk in bowl. Mix ingredients until they are a crumb size. You can use a mixer.
Pour the mixture into a 10 inch tart pan and press to an even layer coming up the sides of the pan, also.
Arrange the apple slices starting on the outside edge going around in a circle and then start the center circle with the remaining apple slices. Save the apple juice left in the bowl to brush the apples when the tart is fully cooked and out of the oven. This will add a nice sheen to the tart. If you don’t have enough juice for this step add a little water and sugar to the apple juice you have and cook it on the stove top till it thickens slightly.
Bake the tart for 35-40 minutes or until it’s lightly browned. Remove from oven, cool slightly and enjoy warm or after it has cooled completely. It would be nice with a dollop of whip cream or a la mode.
Note: I reserved a tablespoon of the crumb crust to add on top of the apples in the center of the pan before baking the tart. That is an optional step.
I also had extra crumb crust and apples so I made a small crumble, too.
This is a fluffy sweet cheese/cream dessert that has a great presentation for Valentine’s Day but a nice treat any time.
I use a Coeur a la Creme mold that I bought at a specialty kitchen store but you can use any 7 inch sieve.
Coeur a la Creme with Strawberry Sauce
Ingredients:
8 oz. ricotta cheese
1 cup confectioners sugar
2 cups heavy whipping cream
1-1/2 teaspoons vanilla
seeds scraped from 1 vanilla bean
1/4 teaspoon lemon zest
Sauce:
1 pound frozen or fresh strawberries
1/2 cup water
1 Tablespoon fresh lemon juice
6 Tablespoons sugar
With the paddle attachment beat the ricotta cheese and confectioners sugar in the bowl of an electric mixer for 2 minutes. Scrape down the bowl. Change to a whisk attachment. With the mixer on low speed, add the heavy whipping cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line your mold or sieve with cheesecloth or paper towels so the ends drape over the sides and suspend over a bowl, making sure there is space between the bottom of your mold/sieve and the bottom of the bowl so liquid can drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
For the sauce place the strawberries, sugar, lemon juice and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked strawberries into the bowl of a blender and blend until smooth. Chill.
You could substitute raspberries for the strawberries to make the sauce.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle strawberry sauce around the base. Serve with strawberries and extra sauce.
1. Did you watch the Super Bowl? Did your team win? What’s your favorite game day snack for whatever sport is happening?
We did watch the game and were so surprised at the blow-out. The Eagles played a great game. I’m glad the Chiefs finally got some good plays in. We really didn’t have a favorite team. For game day snacks I like Charcuterie with meats and cheeses and veggies with dips like artichoke and a baguette cut up in thin rounds and nuts and I could go on and on.
2. What’s your ‘superpower’?
Detective work is one of my super powers and along with that comes spotting danger. Those powers made me a real good Playground teacher.
Another super power, because I love to do it, is planning a trip.
3. Will you do anything special on Valentine’s Day? If so do share. Any thoughts on/about this particular holiday?
I’m thinking I’d like to do a chocolate fondue again.
Chocolate Hazelnut Fondue
1-1/2 cups half and half
1 cup heavy cream
1-1/2 pounds bittersweet or semisweet chocolate, finely chopped. (I used 2 bags of semisweet chocolate chips that I didn’t need to chop)
1/4 cup Frangelico liqueur (If you do not want to use this you can substitute 1/4 cup of strong brewed coffee)
1/4 cup chopped toasted hazelnuts (as always you can omit the nuts if you’d prefer)
Method:
Place the half and half and heavy cream in a double boiler.
Heat the creams until they bubble.
Reduce the heat and gradually stir in the chocolate chips 1/2 cup at a time whisking while adding. When the chocolate is completely blended in, add the liqueur.
Keep warm and sprinkle with hazelnuts just before serving.
You can divide the chocolate into individual dipping bowls and serve with dipping fruit and other items or you can put the chocolate into a fondue pot at this time, too, to keep it warm.
Some dipping suggestions: cookies, biscotti, cubes of cake, dried apricots, pineapple, fresh berries, sliced pears, orange slices, and marshmallows.
This recipe easily served 8 people with leftovers. If you are serving a smaller group half the recipe.
I enjoy hosting a little Valentine dinner and decorating in pink, white and red for a change.
Share a favorite verse or quote relating to love.
1 John 4:7-12
Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God. Anyone who does not love does not know God, because God is love. In this the love of God was made manifest among us, that God sent his only Son into the world so that we might live through him. In this is love, not that we have loved God but that he loves us and sent his Son to be the propitiation for our sins. Beloved, if God so loved us, we also ought to love one another. No one has ever seen God; if we love one another, God abides in us and his love is perfected in us.
4. Are you a fan of the rom-com genre? If so what’s one of your favorites?
Not a fan of this genre in movies or books. Give me a good murder mystery with a faithful loving relationship in the plot line and I’ll be happy.
If you’re not a movie go-er then what about a book you love that features a great love story?
Going back to murder mysteries the relationship between Gamache and Reine-Marie in the Inspector Gamache series of murder mysteries is a great love story. Their relationship is loving, faithful and an everyday kind of relationship, not far fetched but inspirational.
How about a favorite love song?
This song about God’s love in sending Christ to save us is a current favorite.
On a more earthly note, from my high school days, I’ll go with Cherish by the Association. There were so many popular love songs in the 60’s.
I love good music sung by talented singers. Even if they sing something that isn’t necessarily classified a ‘love song’, it brings out the love in me. Andrea Bocelli can be singing anything and it sets a amazing mood. Nat King Cole is another singer who’s voice is ‘music to my ears’. Music is very key in my personal history. God has used it in powerful ways in my life.
5. Let’s get creative…write an acrostic using the word L-O-V-E.
Living in love
On the cusp of heaven
Visualizing with hope
Eternity
6. Insert your own random thought here.
My favorite Valentine’s! Photo from Valentine’s Day 2024.
Another version of a Ranch Dressing Crockpot Chicken we tried in the past that was very satisfying. Busy days are a great time to plug the crockpot in and step away for the day coming home to a nice meal.
O’Brien Hash Brown Chicken
Ingredients:
2 pounds chicken breast tenders
1- 16 ounce jar of salsa of your choice
2 cups prepared Ranch Dressing
1- package of frozen O’Brien hash brown potatoes (approx 4 cups)
Method:
Prepare your crock with cooking spray.
Pour salsa in bottom of crock.
Add frozen potatoes.
Layer chicken tenders on top of potatoes.
Top with prepared ranch dressing.
Cook on high for 1 hour and then turn down heat to low for 4-5 more hours.
At end of cooking time stir the ingredients in the crock pot.
Our daughter-in-law introduced us to this delicious fresh salsa with cucumbers and tomatoes as the main ingredients. You can increase or tone down the heat with how many jalapenos you include. This salsa is a great choice all year long.
Ingredients:
2 cucumbers peeled, seeded and finely diced
4 Roma tomatoes, seeded and diced
1/4 cup diced jarred jalapenos or 1 fresh jalapeno, seeded and diced
1/4 cup diced red onion
1 handful of fresh cilantro, chopped, or a good squeeze of Cilantro Paste
1 lime juiced
Salt and pepper to taste
Tortilla chips
Method:
Mix all ingredients well and allow to rest refrigerated until ready to serve.
Serve with tortilla chips.
Increase ingredients for larger crowds.
For our jalapenos we used this jarred version that are really tasty. This salsa will be delicious whichever jalapenos you choose.
This is a variation on the all time favorite Thanksgiving Green Bean Casserole. I was at the store and noticed a good deal on asparagus and decided to try the dish with asparagus instead of green beans. Here’s the recipe I tried and it was thoroughly enjoyed.
Ingredients:
2-3 Tablespoons of butter
1/2 cup diced onions
2 cups asparagus pieces (I used fresh aspargus)
3 cups chicken broth
1 (10-3/4 oz.) can cream of mushroom soup
1 (2.8 oz.) can French-Fried onion rings
1 cup grated cheddar cheese
Directions:
Preheat oven to 350 degrees F.
Melt the butter in a large skillet.
Saute the onions in the butter.
Boil the asparagus in the chicken broth for up to 10 minutes and drain.
Add the asparagus, mushroom soup, and onion rings to the onion mixture.
Stir well.
Pour into greased casserole baking dish (approx. 8×8 square).
Bake for 20 minutes.
Carefully top the casserole with the grated cheese and bake for an additional 10 minutes or until casserole is hot and cheese is melted.
I didn’t add any extra seasoning because the broth, mushroom soup, and the cheese added enough salt for our taste. You could and probably should double this recipe and use a 9×13 baking dish because it vanished quickly.
I
The Happy Wonderer ~ ellen b. 