RECIPES FROM 9/30/2017

I have been very remiss in posting these up. The act of writing, indeed the act of streaming as well, are a mentally demanding. I am the type of person that draws strength from  interaction. It doesn’t matter if it’s positive or negative (although it’s better if it’s at least constructive) just as long as someone is listening. These recipes pose a problem because recipes don’t generally inspire interaction. You go to a website, you find what you’re looking for, and you make your food. I want to thank those of you that have “yelled” at me in the last few weeks to start putting these up again. I hope you enjoy and I hope you let me know what you think. Did these recipes work for you? Did I present them in a way that made you want to try them? Did you tweak them to make them your own in any way? Leave a comment and let me know.

DISH: Chicken Enchilladas

SIDE: Spanish Rice

PAIRING: Sangria









2 Tablespoons vegetable oil
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
salt and pepper
1 (4-ounce) can diced green chilies or freshly diced Poblano chilies
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)


Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.

In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.


2 tablespoons butter
3 tablespoons all-purpose or gluten-free flour
4 tablespoons chili powder (*not cayenne!)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock

Heat butter in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Create light blonde roux.
Remove from heat and let cool. Put in the remaining seasonings (chili powder through oregano) in the saucepan over medium-low heat to open spices. Then gradually add in the stock and bring to simmer. Whisk in roux constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to 3 days.


This one is pretty simple and very discretionary. Take:

One lime
One lemon
One orange
1/2 cup Triple Sec
Bottle Cheap Red Table wine
1/2 cup your choice of hard alcohol (I used coconut rum this time, brandy is usually recommended).
Mix the liquids. Slice up fruit and ad together.
Let sit in fridge for several hours to let the flavors meld. Serve over ice.

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