Chicken Enchiladas

Ingredients

1 Tbsp butter

1 med onion, chopped

1 garlic clove, chopped

4 Tbsp flour

1 cup chicken broth

1 cup milk

2 (4oz) cans chopped green chilies

1/4 tsp salt

1 tsp ground cumin

8-10 flour tortillas

3 chicken breasts or mixture of dark and light meat - I typically roast my chicken and use the leftovers for various meals. Update: we grilled the chicken with Mrs Dash Chipotle Seasoning and it was delish!

3-4 cups shredded cheddar jack cheese

Directions:

Preheat oven to 350

In saucepan melt butter over med heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, 1 can chilies, salt and cumin. Blend with immersion blender. Add additional can of chile. Cook and stir until thickened. Reduce heat, simmer 5 minutes, set aside.

Grease a 13 x 9 x 2 pan. Spoon a little sauce in the center of each tortilla, place a reasonable portion of meat and cheese down the center. Roll up tortilla and place seam side down in pan. Repeat with other tortillas. Pour remaining sauce over tortillas. Sprinkle cheese over everything.

Bake for 25 minutes. Enjoy!

Here is the non-baked near final product:

Malaysian Curry

My mother's recipe

Ingredients
1-1.5 lbs of lamb or chicken
cubed potatoes
1 medium onion
2 Tbsp canola oil
2 good sized garlic pieces
1/2 inch ginger
1 Tbsp curry powder
2 tsp paprika
1/2 tsp cumin
1/4 tsp cloves
1/4 tsp cardamon
1/4 tsp coriander powder
1/2 cup coconut milk
1/2 cup chicken broth
4 lemon grass leaves (if available)
salt
hot pepper

1. Cut meat into bite size pieces (with or without bones, but leaving bones in sauce makes it more flavorful)
2. Chop onion finely or grind in small food processor. Put onion in warm or hot oil. Heat on medium high heat and keep stirring for 10-15 minutes.
3. When onion is golden brown add chopped garlic and ginger. Cook for an additional 3-4 minutes. Add curry powder, paprika, cumin, cloves, cardamon, and coriander. Stir for 1 minute.
4. Add meat, potatoes, and salt. Keep stirring.
5. Once the meat is seared, add chicken broth and coconut milk.
6. Bring mixture to a boil then reduce heat to simmer. Add lemon grass leaves (if available)
7. When meat and potatoes are almost done, approximately 15 minutes, add hot pepper.
8. Serve over steamed jasmine rice.

Thai Red Curry

Ingredients

1 (14 oz) can coconut milk
2.5-3 Tbsp Thai red curry paste (vary based on heat)
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
1 chicken breast cut into bite sized pieces
1/2 cup cauliflower
1/4 cup red bell pepper
1 8oz can bamboo shoots rinsed, drained

1. In a medium saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2. Add the chicken, reduce heat and simmer for 5 minutes. Add the vegetables and bamboo shoots and simmer for 10 minutes or until everything is cooked thoroughly.
3. Serve over steamed jasmine rice.

White Chicken Chili

Ingredients:

2 large chicken breasts boiled and cut into bite size pieces (*I have also been roasting chicken and using the leftovers)
1 small onion finely chopped
2 garlic cloves
3 Tbsp olive oil
2 4.5oz can chopped green chilies, undrained (*substitute one can for canned jalapeño)
2 tsp ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (15.8oz) cans Great Northern Beans, drained
1 (14 1/2 oz) can chicken broth

salt and pepper to taste

In large skillet, cook onion in oil for 4 minutes or until transparent. Add garlic, cook until fragrant. Add chilies, cumin, oregano, and coriander; cook and stir for 2 minutes. Add beans and chicken broth; bring to boil. Reduce heat: simmer for 10 minutes. Add chicken, cook until hot. Add salt and pepper to taste. Garnish with cheese and sour cream.

Chicken Pot Pie

Fall and winter spur my desires for comfort food. I love roasting a chicken and using the leftovers for chicken pot pie or matzo ball soup. If I have A LOT of roasted chicken I will double my chicken pot pie recipe and freeze 1/2 for future use.

Ingredients:
1 lb boneless skinless chicken breast (or leftover roasted chicken)
2 cups frozen mixed vegetables (1 boxed package)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic
1/4 tsp thyme
dash of celery seed
1 3/4 cups chicken broth
2/3 cup milk

Crust: Biscuit Recipe
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp salt
1 tablespoon white sugar
1/3 cup butter
1 cup milk

1. Preheat oven to 425 F
2. Cube chicken breast and boil for 15 minutes. Remove from heat, drain, and set aside.
3. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic, thyme, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Mix chicken and veggies into hot liquid mixture.
4. Pour mixture into bottom of pie dish. Cook in preheated oven for 10 minutes.
5. While the mixture is cooking, mix biscuit mix according to directions below.

Biscuit directions:
1.  Mix all dry ingredients in a large bowl.
2.  Cut in softened butter until mixture resembles coarse meal.  Add milk.
3. Mix just enough to combine the ingredients.
4. Turn out onto a floured surface, and knead 15 to 18 times.
5. Roll out dough to overlap the size of the pie dish.  Thickness should not be greater than 1".  Brush off any excess flour but ensure that the dough does not stick to each other when lightly folded on top of itself.
6. When the pie mixture is boiling at the edges, take the  pie out of the oven.
7. Lightly fold the dough to make it easier to add the dough crust to the pie dish.  Once dough is overhanging the entire edge of the pie pan, take a rolling pin and lightly roll along the edge of the pie pan to shape the crust.  Remove excess dough.  Cook for 8-12 minutes or until golden brown on top.  (note: if the pie mixture is not hot enough, the dough may not be completely cooked.  Yuck!!)