This is a great one to freeze. It makes 10 enchiladas, I freeze half.
1.5 lbs ground beef
2 onions
2 cans chili beans
1 jar enchilada sauce
1/4 jar salsa
veg. oil
10 tortillas (8 in)
shredded cheese
Cook beef and onions until meat is done; drain. Stir in the beans, half of the enchilada sauce and salsa. In a skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels.
Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in baking dishes. Drizzle remaining enchilada sauce and sprinkle cheese on top. Bake, uncovered, at 350 degrees for 20-25 minutes.
Friday, January 23, 2009
Saturday, January 10, 2009
Balsamic Chicken
This recipe is from my sister, Stefanie.
2 tablespoons vegetable oil (or olive oil)
Sea salt
Pepper
4 boneless chicken breasts
2 tablespoons flour
2 tablespoons unsalted softened butter
5 cloves garlic, smashed or finely chopped
1 sprig rosemary (I just use about a teaspoon or so of dried)
1/3 cup balsamic vinegar
1 2/3 cups chicken broth
Preheat the oven to 350. Heat a large skillet over med-high heat. Add the oil. Pat chicken dry and season with salt and pepper. Cook the breasts until golden, about 4 min per side. While the chicken cooks work the flour and butter together in a small bowl to make a paste. Transfer the chicken to a baking dish and bake for 10-12 minutes.
Add the garlic and rosemary to the skillet over med-high heat and toss to toast slightly, about 1 min. Stir in the vinegar, scraping the browned bits from the bottom of the pan, and simmer until vinegar begins to coat the pan, about 1 min. Add the chicken broth and bring to a boil. Whisk in the four paste a bit at a time and bring the mixture to a full boil. Simmer until the sauce thickens, about 1 min more. Season with salt and pepper to taste. Put the chicken on a platter and pour the sauce over.
*Stef likes to make brown rice and cooked radishes with this. I'm not a fan of cooked radishes, so I roasted broccoli with garlic and olive oil at 375F on a cookie sheet for 15 minutes.
2 tablespoons vegetable oil (or olive oil)
Sea salt
Pepper
4 boneless chicken breasts
2 tablespoons flour
2 tablespoons unsalted softened butter
5 cloves garlic, smashed or finely chopped
1 sprig rosemary (I just use about a teaspoon or so of dried)
1/3 cup balsamic vinegar
1 2/3 cups chicken broth
Preheat the oven to 350. Heat a large skillet over med-high heat. Add the oil. Pat chicken dry and season with salt and pepper. Cook the breasts until golden, about 4 min per side. While the chicken cooks work the flour and butter together in a small bowl to make a paste. Transfer the chicken to a baking dish and bake for 10-12 minutes.
Add the garlic and rosemary to the skillet over med-high heat and toss to toast slightly, about 1 min. Stir in the vinegar, scraping the browned bits from the bottom of the pan, and simmer until vinegar begins to coat the pan, about 1 min. Add the chicken broth and bring to a boil. Whisk in the four paste a bit at a time and bring the mixture to a full boil. Simmer until the sauce thickens, about 1 min more. Season with salt and pepper to taste. Put the chicken on a platter and pour the sauce over.
*Stef likes to make brown rice and cooked radishes with this. I'm not a fan of cooked radishes, so I roasted broccoli with garlic and olive oil at 375F on a cookie sheet for 15 minutes.
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