Kitchen Tips: Part II

I know I've been away for a while, it's been a very busy 2013... but I'M BACK!! 

Now on to the business!

This post is self explanatory, When you cook at home you can prepare healthy, nourishing food using quality ingredients. The best way to ensure you have everything you need to prepare delicious meals is to keep a well-stocked pantry. Having the quality essentials on hand can be the difference in a quick and healthy meal at home or ordering take out.

Oils, Vinegars & Condiments:

• Extra-Virgin Olive Oil
• Canola Oil
• Toasted Sesame Oil
• Mayonnaise & Miracle Whip
• Vinegars
• Balsamic, Red-Wine, White-Wine, Rice-Wine, Apple Cider
• Asian Condiments and Flavorings: 
• Soy Sauce, Fish Sauce, Hoisin Sauce, Mirin, Oyster Sauce, & Chili Sauce
• Olives
• Dijon Mustard
• Capers
• Ketchup
• Relish
• Honey
• Maple Syrup
• Barbecue Sauce
• Worcestershire Sauce

Seasonings:

• Coarse Kosher Salt
• Black Pepper
• Seasoning Salt
• Old Bay
•  Spices
• All spice, Chili Powder, Ground Cinnamon/ Cinnamon Sticks, Coriander, Cumin, Curry Powder, Ground Ginger, Dry Mustard, Nutmeg, Paprika, Smoked Paprika, Cayenne Pepper, Crushed Red Pepper, Turmeric, Saffron, etc.
• Dried Herbs
• Chives, Thyme, Rosemary, Parsley, Basil, Marjoram, Cilantro, Dill, Sage, etc. 

Baking:

• All Purpose Flour
• Self Rising Flour
• Brown Sugar
• Granulated Sugar
• Turbino Sugar
• Pure Vanilla Extract
• Coconut Extract
• Food Coloring
• Baking Powder
• Banking Soda
• Unsweetened Cocoa Powder
• Bitter-sweet, Semi-Sweet, Dark and Milk Chocolate.

Canned Goods:

• Canned tomatoes, tomato paste
• Reduced-sodium chicken broth, beef broth and/or vegetable broth
• Clam juice
• "Lite" coconut milk for Asian curries and soups
• Beans: Northern, Chickpeas, Black beans, Kidney, Lima, Butter
• Lentils
• Tuna and Salmon

Grains & Legumes

• Pasta, Orzo, Couscous
• Assorted whole-wheat pastas
• Brown rice and instant brown rice
• Pearl barley, quick-cooking barley
• Rolled Oats
• Oatmeal
• Dried lentils
• Yellow Cornmeal
• Grits
• Plain Breadcrumbs
• Panko Breadcrumbs

Nuts, Seeds & Fruits

• Cashews
• Pecans
• Almonds
• Dry-roasted unsalted peanuts
• Pine Nuts
• Sesame seeds
• Natural Peanut Butter-Smooth/Chunky
• Assorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisins.

Produce:

• Lemons & Limes
• Garlic
• Onions
• Vidalia, Scallions, White/Yellow
• Red/Green/Yellow Bell Peppers
• Apples
• Potatoes
• Yellow/Red/Sweet

Refrigerator Basics

• 2% Milk
• Sweet Cream Unsalted Butter
• Plain Yogurt
• Sour Cream
• Good-quality Parmesan cheese and/or Romano cheese
• Bacon
• Sharp Cheddar cheese
• Large Eggs
• Orange Juice
• White Wine

Freezer Basics

• Frozen Veggies
• Peas, Spinach, Broccoli, Bell Pepper and Onion Mix, Corn, Chopped onions, Small Whole Onions, Uncooked Hash Browns
• Frozen Fruits
• Berries, Pineapples, Peaches
• Italian Sausage
• Turkey Sausage
• Vanilla Ice cream or Frozen Yogurt (I prefer Haagen Daz)

Happy Eating!

The Best Enchiladas!

After our munchkin got sick we decided not to go out for our date night, but I was determined nothing was going to bring me down on a Friday night; So I ran to the store and whipped up a nice Mexican meal for two. I made sangria's, spicy guacamole, and chicken enchiladas with refried beans. To finish it off, I served churro's with a dark chocolate sauce.  It was a meal to remember.

I like the auténtico type stuff to be made for me by the experts — like chiles rellenos, carne asada, carnitas, chili verde, and all the other yummy things. This recipe is extremely easy...partly because I use store-bought enchilada sauce. Yes, store bought. I actually tried making my own from scratch, but the sauce didn't really have an authentic taste to me, maybe one day I'll try again but the store brought sauce is Frontera's Red Chile Sauce.- The Mexican line of sauces by Rick Bayless and so far everything I've tried I've liked especially this sauce. For the beans I used Amy's organic refried beans with green chiles they're absolutely delish.


Recipe:

For the Enchiladas
1 tsp Garlic, minced
1/2 cup of Diced Vidalia Onion 
2 Packets of Enchilada Sauce
Kosher Salt
Ground Black Pepper
1/4 cup of Greens Onions
2-3 Boneless, Skinless Chicken Breasts
1 cup Shredded Cheddar Cheese, divided
1 cup Shredded Monterrey Jack Cheese, divided
1/2 cup plus 1 tbsp, Fresh Cilantro, chopped, divided
12 6-inch Flour Tortillas
Cooking Spray

Directions:
Preheat the oven to 350 degrees

Add the minced garlic and onion to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Using two forks, shred the chicken breasts.

Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine. Lightly oil baking dish with cooking pray. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas. Place baking dish in the oven, uncovered, for 5-8 minutes or until the tortillas begin to lightly golden.

Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove from the oven, sprinkle with cilantro and green onions and let stand 5-10 minutes prior to serving.


For the Guacamole

2 Hass Avocados
1/2 cup of Fresh Cilantro, Chopped
1/2 Jalapeno Pepper, Diced (spiciness is in the membrane-the white part)
2 Tbsp cup of Vidalia Onions, Fine Dice
2 Tbsp of tomatoes, Diced
1/4 tsp of Crushed Garlic

1-2 Tbsp of Lime Juice

Scoop avocado into a large bowl; add the jalapeno, cilantro, onions, tomato, garlic and mash. Add salt, pepper and lime juice to taste. Refrigerate for an hour or serve immediately.

For the Churro's

 

1 cup Water

2.5 Tbsp of White Sugar

1/2 tsp Salt
1 tsp Vanilla 

3 Tbsp Butter

1 cup All Purpose Flour

2  quarts of Canola Oil

1/2 cup White Sugar

1 Tbsp  Cinnamon

1/2 cup Good Quality Dark Chocolate

1/2 cup Milk

In a small saucepan over medium heat, combine water,  vanilla, 2 1/2 tablespoons sugar, salt and 2 tablespoons butter. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375 degrees. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Combine chocolate and milk in a microwave safe bowl. Microwave on high for one minute. Remove and whisk until well-combined and smooth. Add butter and stir until butter is melted and chocolate sauce is smooth.

As Always Happy Eating!