Wednesday, February 17, 2010

Horsing Around

The lazy days of winter are getting a bit longer and warmer and there is a slight hint of spring in the air...unless of course you live in the eastern part of the country. Funny thing is, I live in the land of winter....Utah is known for snow and well, it just hasn't been typical this year. The mountains have plenty of snow, but the valley has had a mild winter. Now, I'm not trying to jump the gun too much, the groundhog did predict another six weeks of winter....but the other creatures are telling me a different story. The buds are getting voluptuous, the birds are frisky and the horses are losing their hair. I always use the horses as the test, and they are shedding tons so I'm thinking spring is in the air for sure.

Mr. Bill totally agrees with me...Anyway, I'm trying to tell you that the season of warming comfort foods is almost over and you best get busy making these devine enchiladas. They are so delicious and super easy. So get cookin'!




CHILI VERDE

7 tablespoons olive oil
3 cups chopped onions
3 tablespoons chopped garlic
1 1/2 cups chopped fresh Anaheim chilies (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
6 cups canned low-salt chicken broth
12 tomatillos, husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
1 cup sour cream

Heat 3 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally. Simmer for about 30 minutes.
Mix cilantro and sour cream into the chili sauce.




ENCHILADAS

4 chicken breasts
1 cup onion, chopped
1 cup red bell pepper, chopped
8 oz cream cheese
4 oz pepper jack cheese, shredded
1 small can chilies
Salt
Pepper
6 Tortillas

In a baking dish, sprinkle the chicken with salt and pepper. Cover the chicken with onions and bell pepper. Bake in a 350 degree oven, covered, for 30 minutes.
Remove from oven and let cool slightly. Shred the chicken with two forks. Next, cut the cream cheese into cubes and place the two cheeses over chicken. Place back in the oven for about ten minutes, until the cheese starts to turn golden and bubbly.
Remove from oven and spoon into tortillas. Place into a lightly sprayed baking dish and smother with enchilada sauce. Place in the oven again and bake for 15 minutes.


RANCH BEANS

5 cups water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2-3 Bay leaves
salt to taste
chili powder to taste
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
Garnish beans with cotija cheese, chopped tomato and cilantro.
QUICK METHOD:

Use 4 cans of beans. In a pan sauté the bacon, garlic, and onion until cooked through. Add the beans and warm through. Next add the spices and beer. Cover and bake in a 400 degree oven for 45 minutes. Remove cover and top with cheese. Bake an additional 15 minutes at 350 degrees. Garnish with tomatoes and cilantro and serve.


5 comments:

bonnie said...

Those enchiladas look divine, oh and the beans I love ranch beans!! Great recipes!!

sweetlife

Sara said...

Thanks so much Bonnie, I might be making a sweet potato pasta sauce soon ;)

Cinnamon-Girl♥ said...

Your enchiladas are mouth-watering delicious! Love the tomatillos in them. I've never had ranch beans - wow, do they sound good. Your horses are so beautiful!

steff said...

It looks like there are olives in the sauce but you don't list it in the ingredients. They look divine-can't wait to try them!

Sara said...

Thanks Reenie. Steff, the olives were just a garnish...hope you enjoy.