TSC's Chicken Enchiladas

   This is one I am very proud of! Enchiladas featuring a number of fresh ingredients, including Cilantro, Onion, and Bell Pepper. These are mild, yet surprisingly flavorful. Great Enchiladas for kids, or those with a delicate stomach. No heartburn here!
 
I have divided this recipe into three parts; THE FILLING, THE SAUCE, and CONSTRUCTION.

PART 1 THE FILLING

GROUP 1 WET/FRESH
2 Tbsp. Olive Oil
2 Lbs. Boneless Chicken Thighs
3 Small Onions
3 Small Tomatoes
1 Bell Pepper
1 Bushel of Cilantro
1.5 Tbsp. Minced Garlic

GROUP 2 DRY/SPICES
1 tsp. Cumin 
3/4 tsp. Coriander
1/2 Tbsp. Chili Powder
1/8 tsp. Cayenne
1/8 tsp. Black Pepper
1/2 tsp. Salt

LET'S BEGIN:

1. Chop Onions, Tomatoes, Bell Pepper, and Cilantro. Put in large bowl and set aside. (When chopping Cilantro, first cut off the stems by chopping the entire bushel just above the tie holding it together.)

2. After measuring out all spices add them to the vegetable bowl.

3. Put Olive Oil in large saute pan.

4. Add chicken and saute until no longer pink.

5. Dump entire bowl of vegetables and spices onto chicken.

6. Saute everything for about 10 minutes on medium-high, or until onions are clear. Add 2 cups of water and cover with lid.

7. Turn down to Medium-Low and let slow-cook for about 1 hour or until chicken can be pulled apart.

8. Remove lid and cook on high to eliminate most of the water. Stir frequently with spatula.

9. When the filling is done put it all back into the large bowl that you used for the vegetables. You don't want to burn your work site!


PART 2 THE SAUCE

INGREDIENTS
1 6 oz. can Tomato Paste
2 cups of Water
1/2 Tbsp. Chili Powder
1 Tsp Cumin
1/2 tsp. Salt
1 Tbsp. Minced Garlic

1. Put water in small sauce pot and turn on med-high. 

2. Add Tomato Paste, and stir until no longer clumpy. 

3. Add Chili Powder, Cumin, Salt, and Garlic. Stir to combine.

4. Simmer for 20 minutes. Stir frequently.

PART 3 CONSTRUCTION

INGREDIENTS
Olive Oil 
about 20 Corn Tortillas
at least 1 lb. Cheddar Cheese
Chicken Filling that you made
Sauce that you made

1. Grate 1 lb. of Cheddar Cheese and place at work site.

2. Bring sauce pot to your work site.

3. Put some Olive Oil in the bottoms of two 9 inch baking dishes or equivalent large baking dish if you have it.

4. Heat 1.5 cups of water in microwave for 2 minutes. Bring to work site.

When you're ready to begin, your work site will look something like this:

5. To roll an Enchilada: 
Take a corn tortilla and submerge in hot water for about 5 seconds. Gently shake off water drops. 
It will be hot, so it won't stay wet. This is just to soften it up for folding without breaking.

Put 2-3 Tbsp. of Chicken Filling on tortilla.

Add 1-2 Tbsp. of Shredded Cheese on top of Chicken.

Put 1 Tbsp. of Sauce on top of Cheese. (save enough sauce and cheese for covering enchiladas.)

Roll it loosely and place in baking dish with opening facing down.

In the picture below: The four on the left have been in hot water, the two on the right were not.

Repeat the rolling process until baking dishes are full. 

(It's OK if some Enchiladas are halfway on top of each other.)


6. Smother all Enchiladas with remaining sauce.

7. Cover enchiladas with remaining cheese.

8. Bake in oven at 400 degrees for 13-15 minutes.

9. Remove from oven and let cool a little before serving.

10. Enjoy!

ALTERATIONS AND ADDITIONS:

Serve with Salsa, Guacamole, or Sour Cream on the side.

In place of the bell pepper you could use a Jalapeno or two, if you prefer spicier Enchiladas.

In place of Chicken you could use Carnitas (pork).

You could use another kind of cheese such as: Pepper Jack, Monterrey Jack, or for a milder taste, even Mozzarella. Or any combination of cheeses.

As an additional topping, before adding the final cheese, you could add sliced Black Olives, or sliced Jalapeno.

To make the sauce spicier add 1/2 to 1 tsp. Cayenne, or some finely chopped Jalapeno.

If you don't like Garlic or Cilantro... Sorry! Garlic and Cilantro are very important colors in this painting, and I wouldn't recommend leaving either of them out.

This recipe is not based on any other recipe. I created this recipe by smelling, tasting, and combining ingredients to achieve my personal ideal Enchiladas.

Coming next...

My version of Chicken Enchiladas! Packed with fresh ingredients, this dish is flavorful yet mild. No one will believe that you made it from scratch!

"It's too bland, pass the salt!"

   That is an unfortunate statement made by many who just haven't yet discovered the rainbow of flavors that exists in our world of edibles. I'm talking about spices and herbs people!
   A lot of people aren't very aware of the variety of flavors that are available to them in those little glass jars. Some people think that expert use of spices is just for experts, that an average at-home-cook can't grasp the intricate aromas and delicate flavors of Saffron, Tarragon, and Coriander. That's completely not true.
   When was the last time you smelled Coriander? Or any spice that you like? Can you remember what it smells like? If you want to try using a spice you've never used before, but are afraid you'll ruin your dish, just smell it. Do you like it? Do you feel it fits with what you're cooking? Then use it!
   Unlike salt, it is very hard to overuse most spices. With some spices like Coriander, you would have to pour nearly the entire jar into your dish for someone eating it to say "Holy crap, there's a lot of Coriander in there!"... Just kidding, but really though...
   When you make Tacos with that little seasoning packet you bought for .89, just what are you dumping onto your browned-and-drained ground chuck? Is it a complex concoction of exotic ingredients you couldn't hope to mimic as an everyday regular person? Of course not! It's Chili Powder, Onion Powder, Garlic Powder, Cumin, Paprika, Salt and some Corn Starch for thickening! You probably have those things in your cupboard right now. You could even substitute the Onion and Garlic Powder with fresh minced Garlic and chopped Onion.
   What makes cooking from scratch great is that you can cook something exactly how you want it. You can take an already established recipe and add a little more of this, a little less of that, or something completely new that isn't normally in that type of dish but you think it tastes pretty damn good so you put it in anyway!
   Food doesn't have to be a certain way. When you cook, you are creating something out of nothing. You are painting a picture, writing a song, providing an experience. Don't be afraid to try new things, new flavors. Just remember this; if the canvas you are painting on needs more life, do you cover it with grey? Or do you use every color at your disposal to create a beautiful and intricate masterpiece straight from your soul?
 

Image borrowed from: http://wall.alphacoders.com/big.php?i=336510

TSC's Cincinnati Chili

   Here is my take on Cincinnati Chili. It is a sweet and savory chili containing cinnamon and cocoa powder among other spices. I grew up with this chili, and it was always interesting to see people's reactions when you tell them it has chocolate in it! 
   The unique flavor is complex and intriguing, and you will find yourself wanting a second plate. I hope my recipe is easy to follow, and fun to make!


To make this recipe easier to follow, I am going to put the ingredients into 2 groups. They are as follows:

GROUP 1 WET/FRESH
2   Tbsp. Olive oil
2   Onions (small-medium)
1   lb Ground Beef
1   6oz Can Tomato Paste
1.5 Tbsp. Apple Cider Vinegar
4   Cups Water

GROUP 2 DRY/SPICES
2   Tbsp. Chili Powder
3/4 tsp. Cinnamon
1/2 tsp. Cumin
1/8 tsp. Allspice
1/4 tsp. Cloves
2   Tbsp. Cocoa Powder
1/8 tsp. Cayenne
1/4 tsp. Coriander
1/4 tsp. Salt
1.5 Tbsp. Brown Sugar

LET'S BEGIN:

1. Heat Olive Oil in a large saute pan

2. Finely chop onions.

3. Add chopped onions and ground beef to heated olive oil, and saute until beef is  just browned.

4. Add water, apple cider vinegar and tomato paste.

Bring to a boil and stir until tomato paste is combined and no longer in clumps.



5. Add all of the spices/dry ingredients and bring to a simmer, stir to combine. 

Cover with lid and turn down to low simmer. 

Stirring every 20 minutes or so, continue to simmer with lid on for at least 1 hour, preferably 2.


6. After the first 20 minutes add about 1 cup of water to maintain moisture.


7.When chili is nearly done, boil a pot of water and prepare spaghetti or your choice of pasta.

8. Shred as much Cheddar cheese as you might want for topping your chili.

When chili is done it will look like this:

9. Serve as pictured, or to your preference.

ALTERATIONS AND ADDITIONS:
If during the long simmer you see a significant amount of oil floating around, you can skim it off with a spoon.

If you prefer a hotter chili, add more Cayenne. Such as 1/2 tsp. instead of 1/8 tsp.

You can chop a small onion if you like raw onion as a topping. Oyster crackers or broken up saltines are a good topper as well. 

Coming soon...

My version of Cincinnati Chili! This sweet and spiceful entree is unique and intriguing in its unexpected ingredients list. Once you try it, you will want to make it again and again! Recipe will be up by the end of this week.