Airline Chicken on the way to Willamette Valley

 

One of my many, many favorite movies is the classic "Jerry Maguire".  It's that timeless Sunday afternoon movie that you just can't get enough of the feel good moments.

In the early part of the movie, Dorothy and her son Ray are flying.  As they get settled into their seats on the plane, is the most precious dialogue:

Ray: "What's wrong, mommy?"

Dorothy: "First class, that's what's wrong.  It used to be a better meal, now it's a better life."

We recently went to the Willamette Valley Wine Country in Oregon.  Even though we did not fly first class (although I gave it my best shot), we definitely experienced a first class weekend.

Seven wineries in three days was quite a marathon, even for us.  We wanted to (no pun intended) drink in every moment of the time we were there.

Penner-Ash treated us like royalty from the moment we walked into the door...I truly didn't want to leave.

Adelsheim Vineyards equally memorable experience.  They took us through an incredible flight of wines.

They had a phenomenal Market Box and Chocolate Truffles tasting to coincide with our wine pairings.  Their specialty wine jams were like nothing I have tasted.  Yes, I had to purchase and bring home those little beauties.

The tasting flight, BBQ pork flatbread and views were well worth the drive at Hawks View Winery.

Appassionata Estate...I don't know what was more exciting, the wines or the views.

The wines, music venue, and view at J. Christopher Wines I felt like I was in the rolling hills of Tuscany.

L'Angolo has vineyard dogs...vineyard dogs!!!  Isn't that just the best.  This was our daily morning walk near the guest house we stayed in.

This is Roscoe, L'Angolo's vineyard dog.  I loved on him the entire time we were there.  We fully embraced this and now refer to Kylo Zen  and Princess Brinkley as our very own vineyard dogs.

Styring Vineyards, engaging, charming, serene, amazing wines...so beautiful.  They also have a vineyard Chocolate Lab named JoJo.  

As you can imagine it was difficult to leave this beautiful area.  We will definitely be back, because I have a feeling the 16 bottles we brought home with us to fill our secret wine door may not last as long as we are imagining.  If you have the opportunity, I highly recommend taking in some of their incredible sights and vineyards.

If you are lucky enough to fly first class, you may get to experience the famous Airplane Chicken which is being featured on many restaurant menus.  If not, you can now make it at home along with my family.  Cheers!

Airplane Chicken

Courtesy of TastingTable.com

2 skin-on, bone-in chicken breasts, cut airline style 

2 Tbl vegetable or canola oil

1/4 cup white wine

1 Tbl Dijon mustard

1/2 lemon

1/4 cup fresh thyme, chopped

Kosher salt and pepper

2 shallots, minced

1 cup low-sodium chicken broth 

1/4 cup cold butter, cubed

1/4 cup fresh parsley, chopped

Pat chicken dry with a paper towel.  Season the breasts with salt and pepper.

Heat vegetable oil in a stainless steel skillet over medium high heat.  Add chicken skin side down and cook until golden brown, about 5 minutes.  Flip chicken and repeat on the other side.  Move chicken to a plate and pour out all but 2 teaspoons of oil.

Return the pan to medium heat.  Add shallots and cook, stirring occasionally, until softened and translucent.

Add wine and simmer until reduced to about 2 tablespoons.  Whisk in mustard, then chicken broth.  Return chicken to pan and simmer on low heat until chicken is cooked through, about 10 minutes.  Remove the chicken from the pan and set aside once more.  

When the liquid has reduced to about 1/4 cup, whisk in cold butter until completely melted.  Squeeze lemon over sauce and add chopped herbs.

Return chicken to pan and turn to coat in sauce.  Serve with remaining sauce.

Serve with toasted couscous, eggplant, sweet potatoes, cherry tomatoes, and dried figs.

Enjoy with your favorite wine.

One Year Ago: Peach Sangria

Two Years Ago: No Post

Three Years Ago: Copycat Fuzzy's Fuzzy Peach

Four Years Ago: Peach Mustard Glazed Pork Tenderloin

Five Years Ago: No Post

Six Years Ago: Drumstick Pie and Dorm Survival Baskets

Seven Years Ago: Seniors, Shrimp Skewers with Pesto and Cheddar Polenta

Eight Years Ago: "Eat The Cookie...Buy The Shoes"

Nine Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping

Ten Years Ago: Flat Iron Steak Salad After A Day At Flatiron Crossing Mall

Key Lime Cookies

 

I have been feeling the cookie urge as of late and wanting anything with bright and fresh summer tastes.  You know what's better than a cookie though...an easy 4 ingredient cookie!

I recently had my monthly meal train dinner assignment date.  For dessert, I wanted to bring something light and flavorful.  These crunchy, tart, and sweet pieces of yumminess completed my goal perfectly!

I did a taste test with them before the glaze and they were really good.  However, drizzle that lime sweetness and it's a whole new level of delicacy.

Key Lime Cookies

Cookie:

1 box, butter golden cake mix (do not prepare cake instructions - using the dry mix only)

2 eggs, room temperature

1/3 cup canola oil

zest of 1 lime

Glaze:

1 tsp lime juice, freshly squeezed

1 cup powdered sugar

2 tsp whole milk

zest of 1 lime

Preheat oven 350 degrees.

Mix the cookie ingredients together until well combined.  Do not overmix.

Cover the mixing bowl with dough with plastic wrap.  Chill for 10 minutes.

Use small dough scoop and place cookie dough balls onto parchment lined baking sheets.

Bake for 7-9 minutes or until you start to see cracks on top of cookies.

Let cool on baking tray for 15 minutes.

While cookies are baking, whisk together the lime juice, powdered sugar, milk, and lime zest until well combined.

Drizzle icing with a spoon over cooled cookies.

One Year Ago: Tropical Sushi Shrimp Stacks

Two Years Ago: No Post

Three Years Ago: Quick & Easy Refrigerator Pickles

Four Years Ago: Red Wine-Braised Beef with Peppercorn Cream Sauce

Five Years Ago: No Post

Six Years Ago: S'Mores Bark...National S'Mores Day

Seven Years Ago: French Dip Date Night

Eight Years Ago: American Chop Suey and Traditions

Nine Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping

Ten Years Ago: Snickerdoodles At End Of Summer

Shrimp and Andouille Bites with Tequila Lime Sauce

We recently had friends over for dinner.  I wanted to try out some new recipes with a Mediterranean/Spanish tapas flair.

It being summertime and all I thought it would be fun to wine and dine alfresco.  However, Mother Nature had other plans...95 degrees and bees pollinating all over our gardens.  Oh well, we just roll with it and had a wonderful time...indoors.

These Shrimp and Andouille Bites were so good.  They would make a great appetizer, but enjoyed them as our main protein dish. Mmmm!!  We served the skewers with our favorite Mexican Crispy Roasted Potatoes, the perfect accompaniment to our dinner.

Shrimp and Andouille Bites

16 jumbo shrimp, deveined and butterflied with tail left intact

Olive Oil

Salt and pepper

1 Tbl fresh thyme, finely chopped

Zest of 1 lemon

16 thick slices of Andouille sausage

1 Tbl butter

1 Tbl crushed garlic

1/2 cup white wine

Juice of 1 lemon

6" Food Safe Cocktail Bamboo Skewers

In a large bowl, toss shrimp, a drizzle of olive oil, salt, pepper, thyme, and lemon zest.

Skewer the shrimp near the tail end then thread a slice of Andouille sausage with cut sides facing out , nesting the sausage in the natural curve of the shrimp.  Thread the other end of the shrimp to complete.

Heat a little olive oil in a large skillet over medium-high heat and melt butter into it.

Add garlic and sauté for 1 to 2 minutes then remove garlic from pan and set aside for later.  Add the shrimp and sausage bites and cook until the sausage is crisp and the shrimp are pink and opaque.  Add the white wine and lemon juice to pan spoon sauce over skewers. Remove pan from heat and sprinkle the cooked garlic over shrimp.  Serve immediately with Tequila Lime Sauce.

Tequila Lime Sauce

1/2 cup white tequila

2 Tbl freshly squeezed lime juice

1 Tbl minced shallots

1 tsp minced garlic

1 Tbl chopped fresh flat leaf parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup heavy cream

1/2 cup (1 stick) unsalted butter, cut up at room temperature

Combine the tequila, lime juice, shallots, garlic, parsley, salt and pepper in a skillet over high heat and bring to a boil.  Stir in the heavy cream and simmer for 3 minutes.

Whisk in the butter and remove from the heat.  Continue whisking until all of the butter is incorporated.  Serve immediately.

One Year Ago: Tropical Sushi Shrimp Stacks

Two Years Ago: No Post

Three Years Ago: Steak au Poivre, Projects, and Bad Pups

Four Years Ago: BA's Best Bolognese and Buses

Five Years Ago: No Post

Six Years Ago: Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce

Seven Years Ago: Camping vs. Glamping and Potato Packets

Eight Years Ago: GGMa...Our Angel and Her Cake

Nine Years Ago: Baja Turkey Tostadas and National Twins Day

Ten Years Ago: Zinfandel, Roasted Garlic and Cheese Platter for Rainy Days and Mondays

 

5 Star Salsa

The time has finally come...tomatoes, tomatoes, and so many tomatoes.  We harvested our zucchini and pickling cucumbers earlier and we have been waiting for these beauties to arrive along with their jalapeno peppers neighbor.

I already made several trips to the local church free food bank with our extra zucchini, cucumbers, and rosemary because I just couldn't keep up with our blessed harvest.  I'm fairly certain my daughters are tired of me pawning off all my extra garden produce on them, as they cannot cook it all fast enough either.

My husband is the pickle and salsa master...I am adult enough to admit it.  He reigns at both of these items every summer. (I am still the Traeger Queen though).

Five Star Salsa

1-1/4 pounds Roma tomatoes (about 5-6)

1 (14.5 ounce) can petite diced tomatoes

2 green onions, ends trimmed, chopped into thirds

1/3 cup chopped red onion (about 1/4 of a medium)

1 jalapeno pepper, seeded and roughly chopped

1/3 cup fresh cilantro (about a handful)

1 large clove garlic, roughly chopped

2 Tbl fresh lime juice

1/2 tsp chili powder

1/4 tsp ground cumin

1/2 tsp granulated sugar

salt and pepper to taste

Combine all ingredients in a food processor and pulse until all ingredients are finely chopped.

Place in refrigerator for a few hours so it can marinate and blend flavors.

Serve with your favorite chips and guacamole.

Store in refrigerator for up to 1 week (it won't last that long though...trust me).

If you are of the 21% of population who just do not like cilantro (raise your hand)!  My entire family and gardener husband know that they need to make a special jar for me sans cilantro.  

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Four Years Ago:  Orange Orzo Salad with Almonds, Feta, and Olives

Five Years Ago: No Post

Six Years Ago: Parmesan Crusted White Wine Dijon Salmon and Daycations

Seven Years Ago: One Skillet Tuscan Chicken

Eight Years Ago: Lemon-Blackberry Olive Oil Cake

Nine Years Ago: Pork Schnitzel at Sawtooth Hotel and Redfish Lake

Ten Years Ago: Buffalo Chicken Salad: 3:2:1 Direction

Celebrating 10 Years with Orange Olive Oil Cake and Rosemary Mascarpone Cream

 

Ten years.  It was ten years ago today that I took a leap of the unknown and jumped into the blog abyss.  My very first post to this little online diary affectionately titled Front Range Fork and Cork...Cooking It Up and Corking Life's Moments.

It goes without saying that ten years has seen so much in my life...moving to Colorado started it all.  We have experienced making new friends and neighbors, births, passing of loved ones and pets, marriages,  graduations, sickness, surgeries, and miracles, traveling and adventures, house moves, new careers, a few bouts of unplanned blog hiatus, and of course many, many projects...and recipes.  

Trying new recipes and getting out of your comfort zone builds invaluable character (as my twenty-something year old twin daughters are experiencing).  Sometimes we fail at them and sometimes we have beautiful victories with the perfect dish.  No matter what the outcome, it teaches us to keep trying, keep thriving, and never give up on your passions and dreams.

I pray that I am still here writing in another ten years, all while "corking life's precious moments", and keeping this tradition going for my children and their future families.

I enjoy going back once a year to see what the most all-time posts and recipes have been viewed and what inspires you.

Here are the top 10 for the past ten years...

Volleyball Cookies and Lessons in Icing

24 Hour Salad (And To Departure)

Roy's Braised Beef Short Ribs, Purple Potatoes and New Plates

Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

The Hobbit's Famous French Sandwich

Aurora's Chicken Pepperoni

Lemon-Blueberry Buckle and The Masters Champions Dinner

Watermelon Bruschetta

Champagne Margaritas

Cherry-Apple Pie Pull Apart

For most celebrations (it goes without saying) always calls for cake...always!

This Orange Olive Oil Cake is luscious and silky.  The rosemary in our garden is in full bloom and my bounty is plentiful, so adding it to the Mascarpone Cream, in my opinion took a simple cake to a whole new level.  I hope you enjoy it as much as we did.

Cheers!

Orange Olive Oil Cake with Whipped Rosemary Mascarpone Cream

Adapted from For The Perfect Bite

Orange Olive Oil Cake

2-1/2 cups all-purpose flour*

1-1/2 cups granulated sugar

1 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1-1/3 cups extra-virgin olive oil

1-1/4 cups whole milk

3 large eggs

2 Tbl orange zest, freshly grated

1/2 cup freshly squeezed orange juice

1-1/2 tsp vanilla extract

* As we are in a high altitude climate, I used Hungarian High Altitude Flour

Whipped Rosemary Mascarpone Cream

1 cup heavy cream

1/4 cup powdered sugar

1 cup mascarpone cheese

1 tsp vanilla extract

1 Tbl fresh rosemary, finely chopped

Preheat oven to 350 degrees.

In one bowl, combine the flour, sugar, salt, baking soda, and baking powder.  Whisk to thoroughly combine.

In another bowl, combine the extra-virgin olive oil, milk, eggs, orange zest and juice, and vanilla extract.  Whisk to combine.

Stir the flour mixture into the wet ingredients, about 1/2 cup at a time.  Stir until combined before adding more dry ingredients.

Prepare a 9-inch springform cake pan.  Grease the bottom and sides and line with parchment paper.  

Pour the batter into the prepared pan and bake for 1 hour and 20 minutes. (If the cake starts to brown too much before baking completely in the middle, set a 12" x 12" piece of parchment paper lightly over the cake, to prevent burning.

This cake will stay very moist, so check for doneness with a toothpick or cake tester in the center.

Cool the cake for at least 30 minutes before removing from the pan, then cool completely before topping with the rosemary mascarpone cream.

For the Whipped Rosemary Mascarpone Cream:

(Prepare this whipped cream just before topping and serving)

Place your mixing bowl in freezer at least one hour before making the whipped cream.

In a stand mixer or using a hand mixer, whip the heavy cream until slightly thickened. Stir in the powdered sugar, then continue whipping until stiff peaks from.

Beat the mascarpone into the whipped cream until just combined.  Stir in the vanilla extract and chopped rosemary.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Pork Loin Roast and Plethora of Parsley

Four Years Ago: Cajun-Rubbed Triangle Steaks with Shrimp & Remoulade

Five Years Ago: No Post

Six Years Ago: Peaches & Cream Prosecco Cake...Happy Blogversary!

Seven Years Ago: One Skillet Tuscan Chicken

Eight Years Ago: Lemon-Blackberry Olive Oil Cake

Nine Years Ago: Fry Sauce and A New Toy

Ten Years Ago: For Yesterday, Today and Tomorrow

Zucchini Pizza Bake with Patience, Planning, and Pergolas

Unless this is your first time reading Fork and Cork, you know that it wouldn't be a normal week around here unless some sort of project is being worked on various skill levels.

This one was a doozy and took much planning, strategy, and as always...patience.

It all started with our concrete patio.  The wear and tear of rain, hail and snow caused excessive cracks which resulted in us having it lifted, filled and repaired this summer.

It's funny (I don't really mean funny) how these projects manifest into more and more projects and deadlines...and UPS at my house every day as a result.

So here we are day one of our Backyard Discovery Gazebo/Pergola assembly line.  Again, I wish I paid more attention in my high school Geometry class.  I aced Algebra, but today, that didn't do me any good.

This is my bestest friend!   Every girl needs a great shop vac.  Well, at least around these parts anyway.

The most important step of the entire process.  Make sure no dust or residue get in the holes where the cement caulking are.  That's me, rocking that shop vac attachment like a pro!

And here we are.  Done for the summer!  (I think).  

In other news, I still managed in the midst of building a gazebo, to grow a beautiful zucchini crop this summer.  

You all remember the cauliflower pizza crust revolution.  Well, I am loving the new zucchini crust craze!

Zucchini Pizza Bake

4 cups zucchini, unpeeled and shredded

1/2 tsp salt

2 eggs

1/2 cup grated parmesan cheese

2 cups shredded mozzarella cheese

1 cup shredded Colby-Jack cheese

1 lb. ground Italian sausage

1/2 cup chopped white onion

2 Tbl minced garlic

1 (14 ounce) pizza sauce

1/2 cup sliced pepperoni

1/2 cup sliced white button mushroom

1 (4 ounce) can sliced black olives, drained

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

Preheat oven to 400 degrees.  Place shredded zucchini in colander, sprinkle with salt and sit for 10  minutes.  Squeeze out moisture from zucchini.

In a large mixing bowl, combine zucchini with eggs, Parmesan and half the mozzarella and Colby-Jack cheeses.  Press into a non-stick sprayed 9x13 pan.  Bake for 20 minutes.

While zucchini crust is baking, in a large skillet, cook the Italian sausage, onion, and minced garlic until meat is fully cooked.  Drain any grease.  Add the pizza sauce and mix.  Spoon over baked zucchini crust.  Sprinkle with remaining cheeses and add the pepperoni, mushrooms, black olives, and artichoke hearts.  Bake approximately 10-15 minutes.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

Four Years Ago: Banana Muffins

Five Years Ago: No Post

Six Years Ago: Raspberry Crumb Muffins and Redecorating Bug

Seven Years Ago: Chicken, Spinach & Goat Cheese Pizza and The Frederico

Eight Years Ago: Spaghetti Squash Fritters and White Sangria Sparkler

Nine Years Ago: Grilled Vegetable Salad

 

Rigatoni "D" For The Win

 It's summertime = It's concert season!

Our summer concert season is lining up nicely and we recently hit Paramount Theatre in Denver for Moody Blues' John Lodge.  WOW!

The obligatory "prom pose" session.

We had an incredible time at the concert.  Special vocals were Jon Davison from Yes.  Brought back so many memories for us growing up in the 70's.

As our tradition goes, concert nights mean date night dinner out...yay, no cooking for me!!!

This time we went to Maggiano's Little Italy.  Oh my goodness.  It was such a treat from the moment we arrived until we left.  Always a first class experience there, never disappoints.  You must try the Rigatoni "D"...there are no words.  I stretched my meal out to take home leftovers for 2 lunches!

Rigatoni "D"

Courtesy of Maggiano's Little Italy, Denver

Mushrooms:

1/4 cup Balsamic Vinegar

1-1/2 cups Button Mushrooms, sliced 1/4" thick

1/3 cup Yellow Onion, diced 1/4"

1 Garlic Clove, finely chopped

1 tsp Kosher Salt

1/8 tsp freshly ground Black Pepper

Preheat oven to 450 degrees.  In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar.  Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the oven until mushrooms reach a deep brown color, approximately 15 minutes.  Remove from oven and reserve (set aside).

Pasta:

10 ounces Rigatoni pasta

Olive Oil

Follow directions on box for cooking.  When pasta is cooked, drain and toss with olive oil.  Reserve.

Marsala Cream Sauce:

2 cups Chicken Broth, cold

1-1/2 Tbl Corn Starch

1 ounce Olive Oil

1 lb Chicken Breast, boneless/skinless, cut in 1" long by 1/2" side strips*

4 Tbl butter

1/2 cup Chardonnay wine

3/4 cup Marsala Wine

2 cups Heavy Cream

1 Tbl Kosher Salt

1/2 tsp freshly ground Black Pepper

2 Tbl Basil, fresh, chopped

1 Tbl Parsley, fresh, chopped

3 ounces Aged Parmesan Cheese, freshly grated

*You could also shredded rotisserie chicken in lieu of cooking the chicken breast.

In a small bowl, add chicken broth and corn starch.  Mix with a wire whisk until incorporated.  Reserve.

Assembly:

In a 4-quart saucepan, add olive oil and 2 ounces of butter.  Heat until butter is fully melted and begins to froth.  Immediately add chicken and cook until well seared and slightly caramelized.

Add Chardonnay wine and Marsala wine and reduce liquid by half.  Add chicken brown/corn starch mixture and heat to a simmer.  Add heavy cream, slat, black pepper, and reserved roasted mushrooms and onions.  Cook until sauce slightly thickens.  

Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni approximately 2 minutes.  Turn flame off, add basil, parsley, and parmesan cheese.  Mix to incorporate.

Serves 4 to 6.  Enjoy!

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

Four Years Ago: Grilled Steak Burrito Bowls with Fajita Veggies

Five Years Ago: No Post

Six Years Ago: Raspberry Crumb Muffins and Redecorating Bug

Seven Years Ago: Chicken, Spinach & Goat Cheese Pizza and The Frederico

Eight Years Ago: Cracked Out Chicken Bubble Up

Nine Years Ago: Grilled Vegetable Salad

Backsplash'n, Gift Baskets, and BBQ Pulled Pork Pizza

We recently completed 99.9% of the downstairs build out...only 2 bedroom closets to go...whew!

When I was selecting finishes for the lower level kitchen, I just couldn't bring myself to do glass mosaic tile again.  I wanted something fun and unique.

Kitchen "before" the big makeover.

Since we clearly have a wine cellar-grotto dining theme going, why not bring that flair to the kitchen also.  I searched like a woman with purpose, went down many rabbit holes, and successfully found wine crate lids for sale on eBay.

We spent half a day laying out the signs on the floor to get the right measurements and positioning for the new backsplash.  (I'm here to tell you, you're never too old to use your high school Geometry class lessons).  

In other news, we have friends that recently moved into their new home.  When I found this Housewarming Prayer many years ago, it really touched my heart.  I had the best time bringing this little basket of love to life for them.

All things for a new home...Bread, Salt, Honey, Olive Oil, Candle, and Wine.

Wrapped up in a pretty little bow and ready for delivery.

When time is short and leftovers are in abundance, we get creative around here.

I had too much BBQ pulled pork leftover from a recent Traeger smoke-off.  Instead of sliders, I thought pizza, why not?  Hard to imagine with this combination...so delicious and did not disappoint.

BBQ Pulled Pork Pizza

1 - Stonefire Original Naan

BBQ sauce (homemade or your favorite brand)

Pepper Jack cheese, shredded

Dill pickle chips (homemade or your favorite brand)

French's Crispy Fried Onions

Preheat oven to 400 degrees.

Place parchment paper on cookie sheet and layout the naan flatbreads.

Spread the BBQ sauce all over naan and sprinkle with the pepper jack cheese.  Place the pulled pork over the cheese, and top with a little more cheese.

Bake in oven approximately 15 minutes, or until cheese starts to bubble. 

Remove from oven and add the dill pickles and crispy friend onions.

Enjoy!

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Coconut and Macadamia Nut Bread Pudding

Four Years Ago: No Post

Five Years Ago: No Post

Six Years Ago: No Post

Seven Years Ago: Caprese Grilled Chicken with Balsamic Reduction and The 2 AM Towel

Eight Years Ago: Asian Shrimp Salad, Age Spots and Angeline Wine

Nine Years Ago: Fajita Salad and Island Fever

Deconstructed Chicken Enchiladas and Dishes Addiction

 

We have hit that quarterly milestone where I am trying to purge, purge, purge pantry, refrigerator, and freezer.

What a better way to celebrate Cinco de Mayo than with a kitchen combo creation to use up those last few tortillas, half bag of shredded cheese, 1/4 container sour cream...I think you get the picture now.

As an added bonus, I get to use my fun "new" plates that I discovered at our local Habitat for Humanity Store.  This store is the greatest (and the worst) thing that has happened to me since moving to B-Town five years ago.  I really do need addiction help from buying dishes.  Come on though...how great area these plates!

Deconstructed Chicken Enchiladas

1 Tbl olive oil

1 onion, chopped

2 Tbl mined garlic

1 tsp ground cumin

1/2 tsp salt

1 large tomato, diced

(2) 10-ounce cans red enchilada sauce

1/4 cup sour cream

1/4 cup chicken broth

8 +/- corn tortillas, cut into small triangles

4 cups shredded, cooked boneless, skinless chicken breasts

8 ounces Pepper Jack shredded cheese

Preheat oven to 350 degrees.

In a medium size skillet, add the olive oil over medium heat.

Add the onion, garlic, cumin, salt, and tomato.  Stir until the onion has softened, about 5 minutes.

Transfer the onion mixture to a large bowl.

To the onion mixture, add the enchilada sauce, sour cream, and 1/4 cup chicken broth, shredded chicken, and tortilla triangles.

Stir carefully, making sure everything gets combined and coated.

Spray a 13x9 baking dish with non-stick spray.  Spoon the entire mixture into dish and spread evenly.

Cover with foil and bake 20 minutes.  Remove the foil and spread the shredded Pepper Jack cheese all over the "enchiladas".  Bake uncovered 10 more minutes.

Serve with your favorite rice and beans.  

I drizzled some avocado crema over my portion...took it to a whole new level!

Enjoy!

One Year Ago: Mexican Crispy Roasted Potatoes for Cinco de Mayo

Two Years Ago: No Post

Three Years Ago: Maui Wowie Shrimp

Four Years Ago: The Paloma and Cinco De Drinko

Five Years Ago: Waborita and Cabo Wabo Shrimp Quesadillas

Six Years Ago: Italian Sausage Surprise and Life From Scratch

Seven Years Ago: One Pan Sour Cream Enchilada Skillet and Spring

Eight Years Ago: "Un"Fried Ice Cream in Cinnamon-Sugar Bowl

Nine Years Ago: Margarita Cupcakes