chicken

INGREDIENTS:
2 whole chickens, washed, patted dry

5 carrots, peeled, cut into 4ths

5 celery ribs, cut into 4ths

3 yellow onions, peeled, quartered

2 Tbsp Kosher Salt

2 tsp cracked white pepper (or fresh ground black pepper)

2 lemons, halved

12 cloves garlic, minced

4 Tbsp olive oil

4 Tbsp butter, room temperature

4 sprigs fresh Rosemary, chopped

2 sprigs fresh Rosemary, whole

4 bay leaves, whole

DIRECTIONS:
1.  Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.

2.  Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.

3.  In large, greased roasting pan:  arrange the prepared carrots, celery & onions in the bottom and set aside.

4.  Mix the salt & pepper together and season the chickens with it, inside & out.

5.  Cut the lemons in half and squeeze over the chickens, inside & out.

6.  Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .

7.  Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.

8.  Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.

9.  Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes  (juices run clear – 160 degree on thermometer in thickest part of leg).

10.  Remove chickens from oven and let  them rest 10-15 minutes before carving.

I originally got this recipe from Moogie to help feed a bunch of hungry fraternity guys.  Over time I have tweaked the recipe to make it more and more my own and also make it more and more delicious.  I’ve also had many people taste it and just love it.  The dish may not be perfectly presentable, but I can’t think of anything else that is such a comfort food.  I recommend that you take this recipe and use it as a guide to making it your own.

All the ingredients here are not exact.  It all depends on how big you want to make your enchiladas and how you want to stuff them.  The basic idea is to stuff tortillas with goodness and then bake them.  Simple.  Depending on your desired spice level, you can add more cayenne or take it out all together.  Chili powder is not spicy so you don’t want to skimp on that!

Ingredients

• 1 package of 10 tortillas
• 1 roasted chicken(from grocery store) shredded.  If I have the time I like to get fresh chicken thighs and grill it myself.  It adds a ton of flavor when their grilled.
• 1 large onion, Julienned
• 1 Bell Pepper(pick a color), Julienned
• 4-6 cloves of garlic, minced
• Lots of shredded cheese.  I prefer sharp cheddar and monterey jack.
• 1 8oz Heavy or ligh whipping cream
• Homemade Enchilada sauce.  (It’s ok if you get a can)
• 1 can black beans, drained
• 1 Pyrex Dish, 9×12

Small Extras

• A little Olive Oil
• Salt
• 1/4 tsp Cracked Black Pepper
• 1/2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1 Tbs Chili Powder

 First Steps

• Start by shredding the chicken using a fork.  Set aside in a bowl, covered with tin foil.
• Sautee the Onion, Garlic and Bell Pepper in a cast iron skillet on high heat.  Let the skillet heat up so you hear it sizzle.  While you are constantly stiring so the veggies don’t burn, add the chili powder, cayenne and black pepper.  Don’t add salt at this point as it will draw the water out of the veggies and we don’t want that.   Then add some olive oil and stir.  Once veggies are crisply sauteed, set aside from the heat.
• Grate the cheese and set aside in a bowl, covered.
• Prepare you assembly line.  I like to have a plate where I roll the enchiladas in, placing them in the pyrex dish afterwards.  So have a plate and pyrex dish next to each other.  All the ingredients need to be in a semi circle around it for easy acces.
• Time to make enchiladas!  Follow assembly line below.  But first preheat oven to 350F.

ASSEMBLY LINE

1. Pour a dash of cream and enchilada sauce on plate, enough to coat one side of the enchilada
2. Add 1 tortilla to the plate and swirl around so the outside is covered with the liquids
3. Layer a small line of beans horizontally
4. Add a layer of shredded chicken
5. Add a layer of the sauteed veggies
6. Add a layer grated cheese
7. Spoon some enchilada sauce over all layers and sprinkle some salt over it all
8. Roll up the enchilada and place in pyrex dish
9. Repeat till pyrex dish is full
10. Pour more cream and enchilada sauce over the top of all of them in the pan so the liquid comes up 1/3 of the depth of the pyrex dish
11. Sprinkle some cheese on top for good looks
12. You are done with the assembly

Cook and Enjoy!

• After you have assembled your enchiladas in your dish you want to put them in the oven for 25-30 minutes.   Remember everything is already cooked, so you are just warming everything through and letting them “get to know” each other.
• Remove from oven and let sit for 15 minutes before serving. 
• Garnish with a dallop of Sour Cream, a dallop of Guacamole and a dash of tabasco.  Enjoy!!!

This is great for summer dinner – or really any time.  Serve with a good quality whole grain bread.  When baking chicken or barbequing chicken breasts, I always cook extra to make this recipe.

INGREDIENTS:

Salad Ingredients:

1 lb cooked chicken – use leftover chicken OR you can simmer chicken breasts in stock and cool

1 cup seedless grapes (or more), sliced in half – if possible use both green & red grapes

1/2 cup celery, chopped

1/4 cup almonds, slivered, toasted (see directions below)

Dressing Ingredients:

1/2 cup mayonnaise – good quality – I use Helman’s/Best Foods Light Mayo

3 Tbsps whipping cream

1/2 tsp curry powder

salt & sugar to taste – very small amounts, to taste

Garnish/Finishing Ingredients:

1-2 tomatoes, sliced

Lettuce leaves, butter or romaine

DIRECTIONS:

• If you need to cook the chicken breasts, simmer them slowly in stock for 20 minutes, let cool.
• Scatter the almonds on a baking sheet and lightly toast them for 6-8 minutes in a 325-degree oven, let cool.
• Blend the mayonnaise, whipping cream, curry powder, salt and/or sugar.  Taste to correct seasoning.
• Cut the cooled chicken into bite-size chunks.
• Place the chicken, celery, grapes & almonds in a mixing bowl.
• Add dressing to the chicken mixture until you reach the consistency you prefer.
• Wash, dry, and line either individual bowls or one big bowl with the lettuce.
• Garnish with slices of tomato.
• Keep in refrigerator until you serve.

You need to start this dish the night before you are going to eat it.  It is delicious served over rice.

Ingredients:

• 16 chicken pieces – breasts or thighs – skins removed
• 1 head garlic – peeled and pureed or minced
• 1 cup white wine
• 1 cup pitted prunes
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup capers
• 1 tsp of the caper juice
• 1/2 cup Spanish green olives
• 1/4 cup brown sugar
• 1/4 cup dried oregano
• 6 bay leaves
• salt & pepper to taste

Directions:

1. Place chicken pieces in a large zip-lock bag OR in a large bowl.
2. Mix the rest of the ingredients together
3. If using the bag, pour the mixture over chicken, seal the bag, squeezing out as much air as you can, place the bag in a large bowl and refrigerate overnight.
4. If using the bowl, pour the mixture over chicken in the bowl, cover with plastic wrap and refrigerate overnight.

When you are ready to cook the next day:

1. Oil a baking dish large enough for all the chicken pieces.
2. Place the chicken pieces in the baking dish and pour the marinade over them.
3. Bake uncovered at 350 for 50-60 minutes or until chicken juices run clear