Chicken Enchiladas (Slow Cooker Mexican-style Chicken Meat and Seasoning Mix)

Today I'm sharing my favorite Mexican-Style chunk/shredded

chicken that can be used in a variety of ways.

The good news is ~ 
It can be made in your slow cooker.
You can make just what you need 
or make plenty as this freezes really well.  
Just portion into freezer safe containers or plastic bags 
in the amount you'll need for each meal.

Use it for filling for:

Enchiladas

Tacos

Tamales

Taquitos

Quesadillas 

or in 

Mexican-style Chicken Salads
Mexican-style casseroles
Mexican-style Soups (Caldo de Pollo)

Nachos

Chilaquiles
Mexican Sandwiches Tortas

Spanish-Portuguese-style Migas

Empanadas

Colombian and Venezuelan-style  Arepas
In omelettes and frittatas
Also really good served warm over rice with melted cheese.

To season the chicken you can use a commercial

packet of Taco seasoning ~ but I really recommend making

your own.

 It's very simple, just combine the dry ingredients (you probably already
have them in your spice collection.)
This tastes much better than the commercial version 
and you know just what goes into the seasoning you make. 
You can control the degree of spiciness you prefer, 
as well as the salt content. 
Plus you can avoid preservatives, chemicals and artificial colors.

 For the Taco seasoning mix recipe Click here.
I always quadruple the recipe and store in an airtight jar 
and keep it with my spices.


To cook the chicken using the slow cooker:

Click here for the Mexican-style Chicken (Slow Cooker) recipe

You can use the chicken pieces you like best. Some prefer
boneless chicken breasts, but I prefer using bone-in, skin-on for
the extra flavor those pieces provided. (After the chicken is cooked
the bones and skin are easily discarded, then I skim any excess
surface fat with a spoon ~ or you can chill the boned/skinned cooked
chicken and broth and lift the solidified fat from the broth.)

If you are using 1 pound of boneless chicken breasts, 
this can usually be ready in less than 3 hours. 
But this depends upon the amount of chicken you are cooking,
the size of your slow cooker and if using boneless chicken
or not.

When using other pieces, I do cook longer to compensate for the

thicker pieces and bones, beginning on high for a couple of hours, then
shifting to the low temperature setting.

I cook until the chicken is very tender, until it easily be pierced, 
and using forks or your fingers, can easily be removed from the bones 

(but I make sure not to overcook so it remains moist and

flavorful, not dry and stringy.)

You can see that if I'm going to freeze some of the meat, I don't really shred it, but leave it in chunks. 
The quality seems better when frozen in larger chunks 
(If I use it shredded, I do so just before adding to the recipe.)

Here it is again, already to eat or use in your favorite recipes, skinned, 
boned, broken into large chunks after cooking. 
I de-fat the delicious, flavorful broth and spoon some over 
the chicken that will be eaten that day.

I divide the remainder, spooning it over the cooked, chunked chicken 
in each container before freezing. 

Besides being ready to use in your favorite recipes, 
it is delicious served over rice, or rice and beans. 
You can use some of the broth to flavor the cooking liquid for your 
rice and beans, too. 
I divide the remainder, spooning it over the cooked, chunked chicken 
in each container before freezing. 

The recipe for the seasoning and directions for slow cooking the chicken
can be found here. 
(Again, I always increase the amounts so I can have plenty of left-over chicken and broth to freeze.)


I don't freeze many things besides homemade soups/broth, marinara,
and pizza/bread dough, but I do freeze this. It is so handy to have on hand,
and tastes delicious even after freezing.







And here it is transformed into simple Chicken Enchiladas ~
for this version, I just warm some to the cooked chicken in a pan with
some broth, dip the corn tortillas in hot oil (until they are flexible) and
drain them on paper towels.  While still warm I fill the tortillas with
the chicken meat and roll them*. 

Secure with a toothpick if necessary and
place in baking dish (or place them in baking dish, 
seam side down so they do not unroll.) Spoon some enchilada
sauce** over and sprinkle lightly with shredded cheese.
Cover very loosely with foil and warm in a preheated 350ºF oven 
until hot throughout and cheese garnish has melted. This
only takes about 5 to 10 minutes if you've filled the tortillas
with warm chicken.

*May add shredded cheese with the chicken filling, but I didn't this time.

**For the Enchilada Sauce you may~

Used a canned commercial enchilada sauce; your favorite brand.

or

Here is a Red Sauce recipe I've shared in the past.

or

My favorite way for sauce

when making this version of enchiladas:

Use some of the broth from cooking the chicken--
chop a fresh onion, saute in a pan with hot oil until tender,
but not browned. Place the cooked onion in the container of
a food processor or blender, 
add some of the broth from the cooked chicken along with 
some jarred salsa (choose your favorite brand.)
Whiz until smooth, adding chicken broth to make it desired
consistency ~ taste and adjust seasonings.

Tip:

To serve~

You might want to offer the following at the table, for
those who want to make them "supreme":

 grated or crumbled cheese --your favorite kind
sliced or diced avocado --or guacamole
diced/chopped tomatoes
fresh cilantro
sliced green onions
pitted black olives, sliced or halved
sour cream,
salsa or hot sauce 

I hope you enjoy!

30 Minute Flavorful & Healthful Split Pea Soup

Home Made, from scratch Split Pea Soup in 30 minutes?

Yes. You can have one of the best you've ever tasted on the table in about 30 minutes or less  - - - If you use a pressure cooker.

Made with ingredients you probably have on hand in the fridge and pantry.  (Bay leaves are missing in the pic.)

You can make this with bacon, kielbasa, ham, or leave the meat out entirely ~ use vegetable stock or water and have a vegetarian version.


Click here if you would like the recipe.
I like to garnish each bowl/dish with toasty croutons and a bit of crumbled bacon (or finely diced ham or sausage.)
One of my favorites! It is so good ~ a warming and filling meal on a chilly, blustery day.

Without the pressure cooker the recipe usually takes a couple of hours.  But the pressure cooker allows me to whip up dishes that I wouldn't normally even consider on short notice ~ it opens up all kinds of possibilities.  Which, in turn, helps me to be more flexible with meal planning.

So yes, I'm a pressure cooker fan!

Of all the brands and types I've tried (dating back to my Vegetarian days back in the 70's) my favorites are the stove top models, particularly Swiss made  Kuhn Rikon Duralon® brand.
As soon as I began cooking with these, I donated my self contained, countertop electric model to charity, (and also said good-by to the old fashioned,  hissing stove top versions -- you know the ones, with their obnoxious 'rocker' mechanisms.)
The New York Times named the Kuhn Rikon the Mercedes-Benz of pressure cooker, with good reason. It's stylish, classic, good looking, and  performs seamlessly!

Click here for :  My  favorite Pressure Cookers

Of course, you can get by with just one (most experts suggest going  with about a 5 to 6 quart version) for your first, as most traditional p/c recipes are written for that size. 

 I have several for convenience, and it would be difficult to give any one of them up, I use them ALL. 
The larger ones for making big batches, for company ~ or to make plenty for freezer meals; good for making homemade stock, canning food, too.
The mid-size (5 to 6 quart are a good choice for all around everyday cooking.)
I like the 3.7 quart for cooking smaller portions (for 1 to 4 people), and I use it all the time for cooking vegetables, soups, and rice, and other side dishes. (My electric rice cooker is designated for charity as well.)

Here are some of the main reasons I love cooking with pressure cookers,  Kuhn Rikon brand in particular:
You can prepare in minutes meals/dishes that take hours by traditional methods. Stainless steel (not teflon lined, or aluminum based) Extra safety designs built in Ease of operation/use Nearly silent operation (amazing!) Vitamin retention Flavor retention Besides time, they save energy. Swiss design, and built to last.
Excellent for campers and boaters, too!

And more from the Kuhn Rikon product description:

• 18/10 stainless steel that won't interact with food.
• Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption.
• Five over-pressure safety systems, UL listed; automatic locking system; spring-loaded precision valve.
• Saves time and 70 percent of energy normally consumed while cooking; 10-year warranty

~*~*~*~*~



Some of the foods I favor making in the pressure cooker:
Braised dishes; Short Ribs, Stews, etc. (They always come out with full flavor, tender and juicy.) Pork, Lamb Chicken Your own wholesome homemade stock in minutes Chili Pasta Sauces Soups Fresh vegetables Vegetarian recipes White Rice Brown Rice Risotto (delicious, and perfectly cooked) in 7 minutes! Polenta Grains Beans/legumes (pre-soaked) Pasta Casseroles Potatoes Yummy Desserts


Here's a closeup of a handy guide that's included on the lid of the 3.7 quart Anniversary edition, to give you an idea of the time savings:
 

Love that! :)

~*~*~*~*~
By using different techniques, almost anything you cook can be adapted to preparation in a pressure cooker. It's easy, just requires common sense ~ and here is one of my favorite websites to help you get started:
Hip Pressure Cooking


Check out Hip Pressure Cooking's video to see how you can make risotto in 7 minutes:


Am I a fan of modern pressure cooking? An emphatic ~ Yes!
I'll be sharing a few of my favorite recipes in the near future . . . you just might want to get your pressure cooker out of storage and give them a go! ;)



Happy Cooking, friends!
~mari :)
P.S. The opinions expressed here are my own, the Kuhn Rikon people have no idea of who I am.  But I am very pleased with their pressure cookers, and am happy to share the good news with you.

Pasta with Cauliflower-Tomato Sauce (Slow Cooker Friendly) & Crunchy Bread Crumbs

Michele Scicolone, one of my favorite cookbook authors,  
posted a  Spicy Cauliflower Pasta Sauce made in 
the slower cooker on her Facebook page a few days ago ~ 
it sounded interesting and I had the small head 
of cauliflower on hand . . .  I'm sure you can guess the rest!

As usual, I was compelled to change it a little to suit my 
own taste, although you may like it just as Michele posted it.
It's healthful, low in fat and vegetarian friendly.
Plus it's easy on the budget.

I'll post Michele's way, plus my changes over on my

recipe blog so you can make it the way you like.  

Michele's original recipe calls for

a small head of cauliflower, a large can of crushed tomatoes,

water, olive oil, garlic, a little dried oregano, salt and red pepper flakes.

During the last few minutes I added some chopped, marinated

artichoke hearts, and some brined capers.  (I also had a bit

of Trader Joe's Artichoke Tapenade left over so I stirred

that in as well . . . you know, waste not - want not.)

Since we're not so keen on really spicy food any longer,

I cut the amount of red pepper flakes and only added

the tiniest pinch. Perfect!

For the crumb topping : 

Bread crumbs, a little olive oil, anchovy fillets, and

freshly ground black pepper. (Please don't let the

anchovies put you off ~  as they truly enhance this dish!)

If you don't have anchovies on hand (or cannot 

tolerate them), you can substitute fresh garlic and a little

sea or kosher salt instead. But I prefer the anchovies,

and I promise you, you'll barely notice their presence 

because they are cooked in a little olive oil until they nearly

dissolve and the flavor mellows, enhancing the oil, 

then added to the crumbs and sauteed gently until the

crumbs turn crisp and golden brown. Yum! 

This is an excellent condiment on other pasta dishes and

steamed/sauteed vegetables or grilled chicken/fish, too.

 I always make extra and store in an airtight container in

the fridge, ready to use and it keeps almost indefinitely

in the fridge, even longer in the freezer.

 

I think it would be safe to say that you and those you

 cook for would probably have to favor

rather assertive flavors to really enjoy this dish... 
Kraft Mac and Cheese® it's not.  ;)

I thought it was very good; quite low in fat

(but not lacking flavor.)

If you would like a printable copy of the recipe,
please jump on over to my recipe blog
right here.


Thank you for stopping today ~
I love your comments!

~Mari  :)

Korean-Style Minced Beef Bowl

Oh my, this is a MUST share!
I found the recipe on my long-time friend's  (gorgeous) blog; La Table de Nana, by Monique. She shared with us that she had discovered it on  The English Kitchen blog by Marie.
Both Marie and Monique are blogging cooks that I admire,  it helps that our tastes in food are quite similar.  If either of these two ladies give a recipe high marks, I know it will be popular at my house too. 



This recipe is very flavorful and it goes together in just minutes (a quick meal, especially if you steam some rice just before you begin to cook the beef.) The bonus is ~ it's budget friendly!
I just tweaked the original recipe a little bit:
- I increased the amount of fresh ginger, -Added a little very dry sherry (not cooking sherry) just before adding the soy sauce -Added a teaspoon of white vinegar (or apple cider vinegar) with the soy sauce (it piques the flavor just a bit.)

Click image to learn more. Option to purchase if you cannot find it locally.
I used Sambal Oelek (fresh ground chili paste) instead of the chili flakes
The original recipe suggests serving it with sticky rice (which would be perfect, and would make it easier to eat with chopsticks)  I had Jasmine rice, so that's what I chose.



For garnish I added some julienned carrots, a sprig of cilantro and a wedge of fresh lime,  along with the sliced scallion in the original recipe.
If you like food with an Asian flavors, I am quite certain you will love this one.



If you would like the recipe, please hop over to Marie's blog, and say hello ... Here is the link. or 
(http://theenglishkitchen.blogspot.com/2013/03/korean-beef.html)
Many thanks to Marie and Monique for sharing this KEEPER! I'll make this one again and again ~ (it would make a wonderful filling for lettuce wraps too.)

I hope you'll give it a try. Thank you for coming by today ~ Cheers!

Crispy Herbed Chevre with Heirloom Tomatoes ~ PLUS Easy Herb Batter Bread

We're getting down to the nitty gritty; the very last of the tomato season here. After this it will be the hothouse variety until next season.

I like to treasure these last few colorful remnants of summer in the most simple way, to let their natural sweetness shine.



This presentation is similar to what Chef Jonathan Waxman introduced way, way back at the beginning of California Cuisine, in the 1970's.   Long before PCs were a household commodity I remember  clipping newspaper and magazine recipes which featured  this exciting nouveau style of preparing food ~  I think most of us "of a certain age" did the same. 



Practically unheard of here prior to that time,  fresh goat cheese became all the rage, thanks to  Laura Chenel in Sebastopol, CA.  She was  America's first commercial producer  of goat cheese in the US.     I remember meeting Laura around 1980 as she introduced her  newly published cookbook (featuring, of course, goat cheese)  at one of the first Williams-Sonoma stores to branch off from the  original store in nearby Sonoma, California.
Those were exciting times ~ though we now take the  concept of California Cuisine rather casually, it is important to  remember that it was the start of a food revolution,  heavily influencing the way we eat today.

 

I love the colors of a mix of tomatoes! But any kind of fresh, ripe tomatoes you have will do, slice the larger ones and just half the cherry or pear tomatoes.



Fresh and vibrant, this salad exemplifies the roots of California Cuisine.  Chef Jonathan's method is very simple; get the ripest, most flavorful tomatoes adorn them simply with salt and pepper, lemon juice and your favorite nut oil, such as walnut, hazelnut, etc.
Blend a couple of teaspoons or more of freshly minced herbs into the goat cheese very well,  then form the herb cheese into patties  (about 2 ounces each), one per each serving.   Dip in beaten egg and then in plain breadcrumbs which have been seasoned with salt and pepper.  (You can use Panko crumbs if you like.)
Chill the patties or at least 1/2 hour in the refrigerator,  (they will hold together during cooking a little  better if you chill  them even longer.)    When thoroughly chilled bake them on a buttered baking sheet  @ 375ºF for about 8 minutes, or brown them in a little oil  in a frying pan over medium high heat for a few minutes  on each side, turning once, until they are nicely golden brown.
Place on plates or a platter, arrange the tomatoes around the patties, sprinkle with herbs of your choice, salt and freshly ground black pepper. Squeeze lemon juice or a little of your favorite vinegar over and drizzle with nut oil sparingly.
Serve and enjoy while the cheese is still warm.

~*~*~*~*
Fast and Easy Herb Batter Bread
As an accompaniment I baked up some Herb Batter Bread, it's from Sunset Magazine from about the same era.
It's a really easy yeast bread, so if you've ever felt intimidated by yeast breads ~ try this one, it's practically fail proof!
 It goes really well with soups or salads, and any other simple meal. 



 I cannot count the number of times I've made this bread,  but you can probably guess by the condition of my 1971 edition of the Sunset book. (It cost a whopping $1.95 then.)
Back then fresh artisan bread wasn't readily available as it is today and homemade bread like this was a treat.
  You can mix it all up in your stand mixer, or by hand it is not difficult and there is no kneading required.




I usually would bake the bread batter in a round cake pan, but this time  I baked it off in a little rectangular pan. (About 6.5-inches x 10-inches)
I substituted about 80% of the all-purpose white flour with whole wheat flour.
It goes together quickly and is a fantastic recipe to have baking when your loved ones or guests arrive at your home. The aroma is so enticing!
Although we didn't know it then,  the batter is very similar to a foccacia dough  (which I didn't even know about years later.)
When it comes out of the oven the top is brushed with melted butter and sprinkled with a little coarse salt to heighten the flavor of the herbs.



You can use any herbs you like, fresh or dried. In addition to the herbs I usually always add some minced dehydrated onion to the batter.
A little butter melting on the baked, warm bread, and you just about have heaven on a plate!  




It makes a really good little luncheon dish, or light supper, and brings back a flood of memories of my early cooking days.

~*~*~*~*~

If you try either or both of these, I hope you'll love them!
If you would like a printable copy of the Herb Batter Bread, hop on over to my recipe blog ~ HERE.

Thank you for coming by today, I really appreciate your comments. 
See you next time~  ~Mari  :)