Easy Chicken Enchiladas

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enchiladas made with flour tortillas

Ingredients:

2 cups, loosely packed leftover shredded beef or chicken (or 1 pound raw ground beef)
1 t olive oil if your meat is already cooked
1 (4 oz) can Hatch Green Chilis, drained – hot or mild
1/2 t chili powder
1/4 t cumin
1/4 t Mexican oregano
1/8 t ground black pepper
1 cup torn spinach, packed
1/4 cup chopped onions
your choice of 1 recipe of Chimayo Red Chile Sauce or 1 large can (19 oz) Old El Paso red enchilada sauce, divided use, yes a canned sauce  and that specific type
8 oz shredded sharp cheddar cheese, divided use (more if you love cheese)
8 corn tortillas, or use medium sized flour tortillas
16 sprays of Pam

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Chicken Mushroom Wild Rice Soup for Four

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Ingredients:

1 T butter
8 oz boneless skinless chicken breast
2 thick sliced meaty bacon, cut into large chunks
1 (8oz) package cremini mushrooms, rinsed, patted dry, and thickly sliced
1/2 medium sweet onion, sliced into large chunks
1 celery stick with leaves, sliced on the diagonal
1 medium carrot, peeled and sliced on the diagonal
1 small shallot, minced
1 T garlic cloves, chopped
2 cups chicken stock
1/2 cup water
1/4 cup of white wine such as Pinot Gris or Sauvignon Blanc
1/3 cup wild and brown rice
3/4 t thyme
1/4 t ground black pepper
2.5 oz baby spinach
1 dash of Worcestershire Sauce
1/4 cup cream Read More

Recipe of the Week: Home-style Chicken Soup

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Ingredients:

3-4 lbs bone-in chicken (use a whole chicken or just breasts and thighs)
Water (approximately 4 quarts)
1 onion, rinsed, roots and skin removed, onion chopped
The skin and top layer from an onion, rinsed, (remove the paper sticker from the grocers!!)
1 handful of parsley, rinsed, left whole
2 whole cloves (or use add 1/8 t of ground cloves with the thyme)
2 t whole pepper corns
2 bay leaves
6 large carrots, peeled and sliced
3 celery stalks, trimmed and sliced
1/4 cup celery leaves, minced
2 t dried thyme, crushed
Kosher salt to taste
Pinch of rubbed saffron threads

For the directions, click here.

Jambalaya with Chicken and Pecan Smoked Sausage

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Jambalaya WM

Ingredients:

2 T olive oil
1 T butter, unsalted
12 oz pecan or garlic smoked sausage, sliced into 1/2 inch pieces
1/2 lb tasso diced
1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
2 cups onion, chopped
1 cup celery, chopped
1 large green bell pepper, chopped
1 large shallot, minced
1 T garlic cloves, minced
2 bay leaves
2 t paprika
1 1/2 t granulated onion
1 1/2 t granulated garlic
1 1/2 t dried basil
1 t chili powder
1 t dried oregano
1/2 t dried thyme
1/4 1 ground black pepper
1/4 t ground white pepper
1/4 t celery seed
1/4 t cayenne pepper, more or less to taste
1 (8 oz) can tomato sauce
1 (14.5 oz) can tomatoes, diced
2 1/2 cups chicken stock
1 1/2 cup rice

Garnish: green onion, sliced Read More

Thai Dipping Sauce

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ThaiDippingSauceIngredients:

1/2 cup rice vinegar
1 T plus 1 t sugar
1 hot pepper, minced (red jalapeno, serrano, cayenne, or Thai chile)
1 T cilantro leaves, minced

Spoon Mage™ Note:

Be careful while mincing the pepper. If you have sensitive skin, put the hand that holds the pepper inside Read More