The Culinary Couple

Chicken Enchiladas

02.11.2008 · Posted by Emily

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend (or taco seasoning)
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 tortilla shells
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Mexican cheese blend

Directions

  1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, about 7 minutes on each side or until no longer pink. Sprinkle chicken with cumin, garlic powder, and Mexican spices before turning. Remove chicken to a platter and allow to cool.
  2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables.
  4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture into each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

*recipe from food network

enchiladas4.jpg

Blueberry Crisp

01.24.2008 · Posted by Emily

Try this with any fresh or frozen fruit (apples, peaches, pears). And it’s best served with vanilla ice cream!

Ingredients

  • 5 cups frozen blueberries
  • 4 tablespoons sugar
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 3 tablespoons flour
  • 1/4 tablespoon cinnamon (or nutmeg or ginger)
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

  1. Thaw fruit. Do not drain. Place in baking dish. Stir in sugar.
  2. In bowl, combine oats, brown sugar, flour, cinnamon. Cut in butter until mixture becomes crumbly. (Don’t be afraid to use your hands!) Add nuts. Sprinkle over fruit.
  3. Bake in 375 degree oven for 30-35 minutes until fruit is tender and topping is golden.
  4. Serve warm with ice cream!

(recipe adapted from Better Homes and Garden)

Chicken and Mushroom Stew

01.24.2008 · Posted by Emily

Ingredients

  • 4 tablespoons EVOO
  • 2 portobello mushroom caps, gills removed, cut in half and thinly sliced
  • 1-10oz. container shitake mushrooms, thinly sliced
  • 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • salt and pepper
  • 1/4 cup flour
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 4 medium red potatoes, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 bay leaf
  • 1 tablespoon fresh thyme, chopped
  • 3/4 cup dry white wine
  • 1 quart chicken stock
  • 1 cup frozen peas
  • 1 cup fresh flat-leaf parsley, chopped

Directions

  1. Preheat large soup pot over high heat. Add 2 tablespoons EVOO. Add mushrooms and cook, stirring occasionally, for 5-6 minutes until mushrooms are brown. Remove from pot and set on plate. Add 2 more tablespoons EVOO.
  2. Season chicken with salt and pepper, sprinkle with flour. Add chicken to pot and cook for 3-4 minutes.
  3. Add onions, garlic, potatoes, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently.
  4. Add wine and cook for 1 minute.
  5. Add chicken stock and bring to simmer. Return mushrooms to pot. Simmer for about 10 minutes. Fish out bay leaf and discard.
  6. Serve stew with warm crusty bread.

(recipe adapted from Rachael Ray)

Stuffed Portobello Mushrooms

01.24.2008 · Posted by Emily

Ingredients

  • 4 medium portobello mushroom caps
  • 1 tablespoon Italian dressing
  • 3 medium plum tomatoes, seeded and chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 2 garlic cloves, chopped or pressed
  • 3 oz. shredded Italian blend cheese
  • 2 tablespoons seasoned dry bread crumbs

mushrooms

Directions

  1. Preheat oven to 425 degrees. Brush outside of caps with dressing. Place mushroom, gill side up, in deep dish.
  2. Place tomatoes and basil in bowl. Add garlic, cheese, and bread crumbs. Mix gently.
  3. Scoop mixture evenly into mushroom caps. Bake 16-18 minutes until mushrooms are tender.

(recipe adapted from pampered chef)

Balsamic Chicken Wings

01.23.2008 · Posted by Emily

Better than bar wings and perfect for football Sundays.

Balsamic Chicken Wings

(Printable Recipe)

Makes 40 wings.

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/3 cup balsamic vinegar
  • 4 Tbsp cajun spice
  • 2 Tbsp rotisserie seasoning
  • 40 small chicken wings

Directions

  1. Combine soy sauce, honey, balsamic vinegar, and spices. Add wings and marinate 1 hour.
  2. Preheat oven to 375°F. Arrange wings on baking sheet and bake for 30 minutes, basting remaining sauce every 5 minutes.

(adapted from food network)

Chicken Enchilada Soup

01.10.2008 · Posted by Emily

Inspired by the Atlanta Bread Company’s soup that we ate at the Atlanta airport over the holidays.

Servings: 4

Ingredients

  • 1 lb boneless, skinless chicken breast halves
  • 2 Tbsp olive oil
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1 cup masa harina
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • splash of hot sauce, to your liking
  • 1 can black beans

Directions

  1. In a skillet, cook chicken breasts in olive oil on medium heat. Remove from skillet and set aside.
  2. Add onions and garlic to the skillet, and sauté 3-5 minutes. Remove from heat and set aside.
  3. In a bowl, whisk together masa harina and 1 cup water until well blended. Pour into a pot over medium heat with remaining 1/2 cup water, chicken broth, enchilada sauce, cheese, salt, chili powder, cumin, and hot sauce. Bring to a boil.
  4. Shred cooked chicken and add it to the pot, along with the onions and garlic. Reduce heat and simmer 20 minutes. Add black beans and simmer an additional ~20 minutes until thickened.
  5. Serve with warm tortillas.

*edited 11/15/10

Guacamole

01.10.2008 · Posted by Emily

Combine avocados, tomatoes, red onion, garlic, lime juice, cilantro, salt, and pepper. Mash to desired consistency, or pulse in a food processor for a creamier dip.

We prefer to serve ours with multi grain tortilla chips and Coronas.

And avocados picked directly from California trees add a nice touch!

A Stepping Stone

01.09.2008 · Posted by Wiley Wifey

On average, we spend 40 hours per week at work. The location of our work depends on the type of work we do. It supports our job functions and often reflects our personalities.

Beginning in June 2004 — just one month after I graduated from college and one month before I made my first rent payment — the location of my work was an old faculty building at the northwest end of a state university campus. My office was on the third floor of the six story building and had windows overlooking the bus station and the library. My desk was located in the same area as a conference table that tilted if you rested too much weight on its surface and two intern desks with smudged computer screens. Dusty lamps and fans were stored in the corner alongside stacks of university publications. A dry erase board hung from the wall, unused. The temperature outside had no relation to the temperature inside. In the winter, it was too warm, and in the summer, it was too cold. In both situations, I had to leave the window cracked just slightly. The overhead fluorescent lights were unflattering to both the graphics on my computer screen and the freckles on my skin. Despite the less-than-inspiring atmosphere, I had the tools I needed to support my job functions: dual computer monitors, an external hard drive and a scanner, a stash of CDs and DVDs, digital voice recorders and cameras, a tripod and lighting equipment, extra microphones, and a portable podcasting studio. I had a pile of notepads with scribbles from meetings and interviews and online tutorials. A row of photographs from my semester in Europe lined my bulletin board, along with a note from my Grandmother, and a phone list. My padded swivel desk chair was rejected by my colleague, but graciously accepted by me. Sometimes the space felt comfortable and cozy, especially when I set Yahoo radio to “cool as folk” and dove into a web project. During my three and a half years in the office, I led the redesign of two major websites. When immersed in those projects, minutes easily turned into hours. However, there were also many many days when the minute hand moved like cold molasses. Those days seemed even less bearable when both of my only two colleagues were out of the office. Unless I made an effort to interrupt the folks down the hall — and because I live alone — it was possible to go an entire day without opening my mouth. Which brings me back to my point about work reflecting one’s personality. This was not a perfect match.

However, it was an ideal stepping stone between college and career. Upon graduation, I had little direction. Would I be a writer? Or a public relations professional? Or would I return to school and become a teacher? If I hadn’t accepted the offer in 2004, I would not have developed an interest in technology and media. I would not be familiar with PhotoShop and JavaScript and sites like CSS Zen Garden and A List Apart. I would not appreciate clean code and style sheets, heck, I wouldn’t even know how to view web code. I would not have attended and participated in meetings with university administrators. I would not have interviewed scientists about global warming and hydrogen energy. I would not have traveled to conferences in Chicago and Seattle.

I matured in many ways during the the past few years. I polished obvious skills like organization and communication. But, more importantly, I learned to be confident in my ideas and opinions and to interact with diverse personalities. And those assets are applicable far beyond the workplace.

Sugar Cookies

01.06.2008 · Posted by Emily

Passed down through generations of Rowlands.

sugar cookies

Ingredients

  • 2 cups sugar
  • 1 cup lard
  • 4 cups Wondra flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • cap full of vanilla
  • sugar for sprinkling
  • royal icing

Directions

  1. Knead first five ingredients like a pie crust
  2. Pour eggs, buttermilk, baking soda, and vanilla into a hole in the center of the dough. Stir.
  3. Flour your hands and a rolling pin with more Wondra flour. Roll dough until it’s about 1/4 inch thick.
  4. Use cookie cutters of your choice and place dough onto baking sheet (preferably a baking stone). Sprinkle some with sugar, and leave others for icing.
  5. Bake at 400 degrees for about 8 minutes.
  6. Prepare and color royal icing and use a piping bag to decorate cookies.

sugar21.jpg