Shredded Chicken with Tomatoes, Chilies & Manzanillas

I love shredded chicken. I love tomatoes. I love green chilies. I love manzanilla olives aka Spanish olives that have those little pimentos in the middle. This is a heavenly concoction that works for me and my husband, and is a double winner because it can go in the crock pot, which is great if you need to be gone for the day for whatever plethora of reasons, or, as we did earlier this week, it's just too hot to be over the stove or dealing with the oven.

I originally served it over rice, and then today used it for taco salad. Both times it was excellent, and if we don't use the rest tomorrow-ish, I'll freeze it for a quick and tasty dinner down the line.

Very easy recipe, depending on your spice level preference, cook accordingly.  I used medium enchilada sauce and some cayenne, if that’s too hot for you, go mild, or not hot enough, go hotter, but beware if you’re serving it to a crowd or to children if it’s too hot…you can always add heat, but you can very rarely take it away.
Happy cooking!!

 

Slow Cooker Shredded Chicken with Tomatoes, Chilies & Manzanillas

Ingredients

• 3.5-4 lbs raw chicken breasts
• Salt, Pepper, Garlic Powder, Onion Powder, Parsley, Cumin
• 1-2 Tbsp Olive Oil

• 1 packet taco seasoning
• 1 28 oz can petite diced tomatoes
• 1 28 oz can crushed tomatoes
• Note: I did not have this, so I used a regular 15 oz. can of crushed tomatoes, obviously this makes it less tomato-ey.  I was very happy with my results and will continue doing this moving forward.  Modify as you please.
• 1 8 oz can Los Mochis Enchilada Sauce: Medium
• 1 6 oz can tomato paste
• 2 8 oz cans of whole green chilies
• 1 yellow or white onion, diced
• 1 3 oz jar (or about 30 olives) Manzanilla/Spanish Olives, left whole (if you want to chop them you can, I really liked them whole as they are so small anyway)
• Cayenne Pepper

Directions

Makes about 20 - 1 cup servings:
This can be cooked stove top or crock pot, I did crock pot.

1. Place your chicken in the bottom of your crock pot, overlapping as little as possible. Season the chicken as indicated with the spices above followed by sprinkling with the olive oil.
2. Now you can mix everything in a bowl first, however because it will be cooking for so long, I just layer it, stirring a bit in the beginning and then let it combine stirring a little further down the cooking road, your choice.
3. Layer the petite tomatoes, crushed tomatoes, taco seasoning, enchilada sauce, onions and tomato paste. The tomato paste, I mix and incorporate in so it’s not just one lump. Next add the chilies, whole, then with two butter knives, chop them into chunks, which will also incorporate them into the liquid/sauce. You could use diced green chilies if you prefer, all I had were the whole chilies, and I really liked the way the larger chunks worked out. If you want to add additional cumin or cayenne pepper, do so now.  Stir gently to combine everything.
4. I cooked it on high for 5-6 hours, but if you prefer low cook on low 7 - 8 hours. Chicken is ready when it shreds easily (you can do this with tongs and a fork, or two forks.)
5. Add the Spanish olives, mix, and return to heat for 30-60 minutes. If you want more olives, double the volume. If you get too much liquid, you may need to spoon some out, I did not have to do this though and was very happy with the results.

Serve over rice, in tacos, burritos, enchiladas, chips, taco salad or anything else that comes to mind.  Garnish with cilantro, shredded cheese, sour cream and lime wedges.

Mulligan Stew

So we're trying to eat more frugally, more vegetable-y, and I'm working with the crock pot to save time so I can get other things done, as well as keep the house as cool as possible...summers in Utah being in the same zip code as Hell and all.

My mom was over helping me get some organization done and we were talking about what to make that would not have canned soup, cheese, noodles or rice in them in order to go along with that whole vegetable-y thing we've got going on right now. I had ground beef, and I had vegetables, and so naturally I had Mulligan Stew...a family favorite except for my youngest brother--which makes no sense because he is always chattering on about hobos, and Mulligan Stew is considered a "hobo-esque" kind of a meal. It can also be called Irish Stew but that's not nearly so interesting as the following found on Wikipedia:

Another traveler present described the operation of making a "mulligan." Five or six hobos join in this. One builds a fire and rustles a can. Another has to procure meat; another potatoes; one fellow pledges himself to obtain bread, and still another has to furnish onions, salt and pepper. If a chicken can be stolen, so much the better. The whole outfit is placed in the can and boiled until it is done. If one of the men is successful in procuring "Java," an oyster can is used for a coffee tank, and this is also put on the fire to boil. Incidentally, it may be mentioned that California hobos always put a "snipe" in their coffee, to give it that delicate amber color and to add to the aroma. "Snipe" is hobo for the butt end of a cigar that smokers throw down in the streets. All hobos have large quantities of snipes in their pockets, for both chewing and smoking purposes. A "beggar stew" is a "mulligan," without any meat. 

Now, to be clear, we didn't have nearly the flavor that you would find after cooking it in a miscellaneous semi-rusted can over a campfire, accompanied with some dark and dirty coffee brewed with the old saliva-stained end of a discarded cigar...but we did make do...and everything turned out really well and no one came away with hepatitis...nor did anyone get locked up in the pokey overnight for stealing a chicken...so while the adventure and danger in the cooking experience weren't there we had a pretty fine brew of stew by the time it was all said and done.

Growing up, my mom would layer the Mulligan in a large casserole or lasagna pan and pop it in the oven to bake.  The process is the same, it's a layered dinner, but in the crock pot you don't have the length that a larger casserole or baking pan might give you so plan accordingly.  In the oven baked version, you also don't need to cook the hamburger, you don't have to in the crock pot either, but I got started a little late to do the whole raw meat thing so I cooked it up in a pan and then put it in the crock pot.

Be advised if there is anything you don't like, or anything you do that is not listed, you can use what you want.  Go with the spirit of your inner hobo and use what is available to you, but please, try not to steal, it will make the children cry and dinner will be late.

You'll find all of the ingredients and instructions below.

Mulligan Stew

• 1-2 lbs. of ground beef
• 2-3 stalks of celery, sliced
• 1 yellow or white onion, diced
• 4-5 small to medium potatoes, washed, peeled, and sliced in circles (au gratin-like)
• 1 sm. bag of frozen carrots, cut in rondelle style, which is fancy for "in circles"
• 3-4 C. frozen broccoli
• 6-8 C. of fresh, chopped kale
• 1 lg. can (28 oz.) of petite diced tomatoes
• 1/2 32 oz. box of organic chicken stock (I use Kirkland brand from Costco)

If you don't have 6 hours of cooking time, consider cooking the hamburger.  You can also get the crock pot going so it is warmed by the time you start adding in the food.

1. Cook up the hamburger in a skillet.  Season it generously with salt, pepper, garlic powder, onion powder, parsley, and sparingly or generously to your taste with chili powder.  You're not making chili, unless you want it to be.  I like the chili powder for a little robustness in flavor but not to turn it into a spicy dish.  Drain the fat.
2. Spoon the ground beef into the bottom of your crock, then proceed to layer as follows: celery, onions, potatoes: season the potatoes with salt, pepper, onion powder, garlic powder, parsley, and a touch of chili powder unless you already have plenty in the meat, then the carrots (seasoned with salt and pepper), broccoli, followed by the kale, and then the diced tomatoes.  I also seasoned my tomatoes with the usual suspects so that everything was very rich and flavorful.  Last but not least you pour the chicken broth over the top.

You may need to press the kale down a bit.  Put the lid on, set to cook on high for 6 hours, and then leave it alone.  If you want more broth, add the rest of the chicken stock, or additional water if you prefer that.

When it is ready, double check your potatoes to make sure they are fully cooked and soft.  Serve up in bowls with Russian Rye, or Jewish Rye, or Dark Rye...or French bread all with a bit of butter on them...go back for more...and maybe just another taste or two.

Chocolate Midnight Cake or Bolo Brigadeiro

I love the Bolo Brigadeiro aka Brigadier Cake, that they make down in Brazil.  I haven't had it in years, and I thought it was long overdue so why not make it myself?

In my quest for cake I found a slew of recipes and settled on one by Edu Guedes.  I watched his video, researched his blog, etc. and decided his was the recipe I liked best.

His is very traditional, and because I didn't have standard chocolate powder...I had to use what I had on hand: Hershey's Special Dark Chocolate Powder.  My cake was black.  It was deep, dark, rich, sugared, rich deliciousness.  It was ridiculous.

It takes a little time to prepare, but was definitely worth it.  I made it for our Easter dinner with family, and while the men enjoyed it they were a bunch of lightweights and said it was rich and chocolately beyond bearing.  Imagine that...like I said...lightweights. 

Anyway, I took it in to work and I brought home an empty plate.  I work with mostly women...women who can take the chocolate...who reveled in the decadence...danced around in it...and if I had let them, probably would have rolled around in it...but it did not revert down to some kind of chocolate bacchanal, just lots of licked fingers and longing looks that said "Do I dare lick the plate when no one is looking?"

Anyway--big hit, would make it again. 

If dark chocolate is too much, use the regular chocolate powder or mix it up as you please.  I am including my recipe and photos below.

Enjoy!

Ingredient Listing

Cake Batter:

·         3 eggs                                                             

·         1 C. Water                                                      

·         1 C. Oil

·         1 C. Dark Chocolate Powder: Hershey’s Special Dark

·         1 C. Sugar

·         2 C. Flour

·         1 Tbsp. Baking Powder

·         Butter and flour to grease and flour the pan: If you like you can use Pam Cooking Spray, or margarine instead of the butter.  I used the Pam.

Dark Chocolate Filling:

·         3 C. of Sweetened Condensed Milk

·         8 Tbsp. Dark Chocolate Powder: Hershey’s Special Dark

·         1 Tbsp. Butter

Chocolate Broth:

·         1 C. Water

·         2 Tbsp. Dark Chocolate Powder: Hershey’s Special Dark

·         1 C. Sugar

Ganache: 

·         500g of Chocolate: Bar Form

·         2 C. Crème de Leite or Media Crema: you will find it under the name of Media Crema in the Hispanic section at the grocery story.  It is in a can and generally found near the Dulce de Leche and sweetened condensed milk.

To Decorate:

·         Shaved Chocolate

·         Strawberries

·         Jimmies

Other:

·         Approximately 16 servings

·         Process time: 1 hour 30 minutes

Preparation

Cake Batter:

1.      In a blender, beat the eggs, water and oil.

2.      Put the mixture in a mixing bowl and slowly add in the powdered chocolate, the sugar, the flour and the baking powder

3.      Mix until everything has incorporated.

4.      Pour the batter in your prepared (greased and floured) baking pan (you can use a spring form pan if you like)

5.      In a pre-heated oven, bake at 350 for 30 minutes or until a toothpick comes out clean.

6.      Let the cake cool and set aside

Dark Chocolate Filling:

1.      In a pan, on medium heat, combine the sweetened condensed milk, powdered chocolate and butter.

2.      Mix continually until the chocolate filling comes away from the bottom of the pan (around 6 minutes). Reserve.

Chocolate Broth:

1.      In another pan, on medium heat, mix the water, chocolate powder, and sugar.

2.      Let it come to a boil.  Set aside.

Ganache:

1.      Via a Bain-Marie/Double Boiler, melt the chocolate bar.

2.      Mix the melted chocolate with the Crème de Leite/Media Crema until thoroughly combined.  Reserve.

Assembly

1.      Carefully cut the cake in half through the middle.

2.      Evenly, and with a ladle, pour half of the chocolate broth over the bottom half of the cake.  Then add your chocolate filling.

3.      Next, flip the top half of the cake upside down, so the smooth baked part of the cake is on the bottom, and the rough internal side of the cake is facing up.  Pour the other half of the chocolate broth evenly over the top of the cake.  Cover it with the ganache.

4.      Decorate the cake with the shaved chocolate or jimmies.

5.      Add strawberries around the bottom of the cake or on top of it as you please.

Notations

o        The original cake recipe calls for using regular powdered baking chocolate, Hershey’s would be appropriate.  Because I did not have this on hand, I used the Hershey’s Special Dark Chocolate powder everywhere it was called for.  The result was a very rich, very dark chocolate cake all the way around.  You can mix and match your chocolates as you please to taste. 

o        Women loved the ridiculousness of the dark chocolate, the men enjoyed the cake but would have rathered it be a little “tamer” if you will.  Approach your audience accordingly.

o        On my first attempt with this cake, I made a bundt cake.  This took about 10 additional minutes to cook, because it is a tall cake.

o        I also did not make the ganache.  I was under a time constraint and had to get out the door to a party.  The chocolate filling was definitely enough for the inside and then to decorate amply the top of the bundt cake.  The chocolate filling will set up quickly, so if you want to add jimmies or chocolate shavings don’t wait too long to do it or they won’t stick.  I would do the ganache moving forward.

o        If you do a bundt cake, only use the chocolate broth on the bottom half of the cake.  I did both, tried to invert my top right ways up and it broke into several large pieces and gave me no end of trouble after that, though it was delicious broken or whole.  I managed to salvage it with giant strawberries around the entire bottom of the cake.  We renamed it the “Black Crag Cake” because of it. 

Serves very nicely as a refrigerated cake as well.

Homemade Fettuccine Alfredo and Garlic Bread

Kids! Tonight's dinner was delightful!  My house smells A-MAY-zing.

We have always been lovers of fettuccine Alfredo in this house.  We love butter and cheese, especially when it's hot.  I've made homemade fettuccine Alfredo here at home for years.  However, of late, it has been quite awhile.  I had a special request this morning and so I thought "Yeah, that sounds fantastic!"  And so I stopped by the grocery store, picked up some of this and some of that, and proceeded to the kitchen.

Now, I LOVE the movie Moonstruck...yeah...the one with Cher and Nicholas Cage.  There is nothing about this movie that I do not love.  I know all of the words, I have seen it dozens of times.  There is something homey, nostalgic, and comforting about this movie and it makes me hungry every time I watch it.  It has some excellent dialogue, interesting characters and I recommend it hands down.

Anyway, it also has an excellent soundtrack, perfect for cooking to.  You can sing along with some of it, or just roll around in the emotions that some of this fantastic music brings to the surface while you dip your wooden spoon here, and tweek the heat on the stove there, and fix your salad in a flurry of lettuce and cucumbers.

So...armed with fresh Parmigiano Reggiano and Romano Cheeses, some unsalted butter, and heavy cream, along with my trusty wooden spoon and my chef's knife I went to work.

The dinner consisted of the following: Fettuccine Alfredo, Broiled Garlic Bread and a Green Salad with Zinfandel Vinaigrette.  All of the recipes can be found below.

Let's start with the Alfredo sauce and fettuccine.  This recipe was based off of the Fettuccine Alfredo Recipe from Emeril Lagasse.  Minor modifications have been made, by me.

Fettuccine Alfredo

Ingredients:

Pasta:

• 1 lb Dried Fettucine
• Water
• Olive Oil

Sauce: 

• 8 Tbsp Unsalted Butter
• 1 Shallot, minced (opt for the shallot instead of a regular onion, the flavor was fantastic)
• 1/2 Tbsp minced Garlic (I used garlic from my Costco jar I bought that I keep in the fridge)
• 1 1/2 C. Heavy Cream (Heavy Whipping Cream)
• 1/2 C. finely grated Parmigiano-Regiano Cheese**
• 1/2 C. finely grated Romano Cheese**
• 1/2 tsp Salt

**I grated 1 C. of each and used half for the fettuccine, and the other half for the garlic bread and for topping the fettuccine.

Optional:

• Black Pepper
• Red Pepper Flakes
• Fresh Parsley

Directions:

Bring a pot of water with salt and olive oil to a boil.  Add in the fettuccine.  Boil as directed, making sure to stir regularly so that the pasta doesn't stick to the bottom of the pot.  Drain, reserving 1/2 C. of the pasta cooking water.

While the pasta is cooking, melt the butter in a medium saucepan over medium to medium-high heat. Add the minced shallots and the garlic and saute until tender.  Add in the cream and bring it to a simmer.  Cook the sauce until it has slightly reduced, about 5 minutes, remove from the heat.

Once strained, add the pasta back into the pot it was cooked in and set over medium-high heat along with the cooking liquid.  Stir.  Add in the butter-cream mixture and half of the shredded Parmesan and Romano cheeses and toss to combine.  Season with the salt, and if choosing to use it the black pepper and red pepper flakes.

Sprinkle with remaining Parmesan and Romano cheeses and garnish with parsley, if desired. Serve immediately.

Garlic Bread

Ingredients: 

• 1 Loaf of French Bread
• 1 Stick of Unsalted Butter
• Salt
• Pepper
• Parsley
• Garlic Powder
• Onion Powder 
• 1/2 C. finely grated Romano cheese
• 1/2 C. finely grated Parmigiano-Regiano cheese 

In a microwave safe bowl soften and slightly melt the butter.   Add in the seasonings, mixing well.

Slice the French bread in half and then each of those halves in half.  If you prefer, you may cut the bread into slices.  Place bread slices on a broiler pan.

Spread the butter mixture on the French bread, followed by the cheeses. 

Broil the bread until cheese is melted and the bread is golden and toasty on the edges.  Be careful not to burn.

Serve hot with the fettuccine.

Green Salad with Vinaigrette

Ingredients: 

• 1 small head of Red Leaf Lettuce, torn into pieces
• 1 medium sized Cucumber, peeled, sliced in half, and then sliced into half moons
• 8-10 Cherry Tomatoes, sliced in half
• Several rings of Red Onion, sliced thinly, and cut in half

Vinaigrette: 

• Olive Oil
• O Zinfandel Wine Vinegar (or you can use another red wine vinegar as you please)
• Garlic Powder
• Onion Powder
• Salt

I like to use a 2:1 or 3:1 ratio of Olive Oil to Vinegar when I make my vinaigrettes.  For this one, it was closer to the 3:1 ratio.  In a container with a secure lid, add in the oil, then the vinegar, add the seasonings to taste.

Shake well, and then give it a taste to see if the flavor is right.  Is it tart enough, too tart, enough salt and etc.  Adjust if needs be.  Dress salad and then gently toss.

Serve.