Saturday, May 28, 2011

Banana Bread
a la Pioneer Woman

2 sticks butter
1 1/2 c + 2T sugar
3 eggs
1 1/2 c mashed bananas
4 c +2 T flour
1 t baking soda
1 1/2t baking powder
1 1/2 c sour cream

Cream together butter and sugar. Add eggs one at a time, beating well after each one. Mix in banana. Blend dry ingredients. Add alternately to mix with sour cream. Pour in greased and floured bundt pan. Bake at 350 for 70 minutes, or until toothpick comes out clean. Invert and cool slightly before serving.

Tuesday, May 10, 2011

Corn Chowder with Chilies



2 slices bacon, cut into 1/2 in chunks
2 T butter

1 1/2 yellow onion, diced

5 ears corn, shucked (about 4 cups)

2 whole Chipotle Peppers in Adobo Sauce, finely diced

1 whole 4 oz can green chilies

32 oz, fluid Low-Sodium Chicken Broth

1 1/2 c whipping cream

1/2 t Kosher salt, more or less to taste

3 T cornmeal or masa

1/4 c water



Slice corn kernals off the cob. Set aside.

Add bacon pieces in a pot over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3-4 minutes. Add butter and melt. Add corn. Stir for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to boil. Reduce heat to low.

Combine cornmeal (0r masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal and water. Cook for another 10 minutes.


Chef's note: those chipotle peppers are hot hot hot! 2 peppers was way spicy enough for me.
Chicken Enchiladas
a la Mom

5 to 6 chicken breasts, skinless and boneless, about 2 lbs.
2 (12oz) cans cream of chicken soup
1 small can diced green chilis
1 onion, diced
1 pt sour cream
3 c. cheddar cheese
2 c chicken broth enhanced with 3 bouillon cubes
1 pkg (8-10 inch) flour tortillas

Grill or boil chicken. Dice into small chunks. Season well with salt and pepper.
In a saucepan, combine soup, chilies, 1 c cheese, sour cream and broth. Simmer at least 30 minutes. In a 9x13 pan, pour some sauce into the bottom so the tortillas don't stick.

Assemble: On the tortilla, put 1/3 c chicken, top with cheese, and add green chili sauce. Roll up like a burrito and put in pan. Continue until chicken is gone. Pour remainder of sauce on top, making sure it gets inbetween each enchilada. Sprinkle with cheese. Bake at 350 for 30 minutes, or until bubbly on the edges.