Reviews...old and new

[shoefling]

Okay, I got ambitious last evening and tried a few new recipes.

Peach Cobbler (from the Best of Cooking Light Classics Supplement)- I thought that flavor of the brown sugar and cinnamon with the peaches was very good, but I had a ton of liquid in the cobbler. I did use frozed peaches that had thawed and I don't know if that made a difference. Also the crust on the bottom of the cobbler get a little too hard and tough, but the crust that wrapped around the top was fine. I do have a Bisquick Peach cobbler recipe that I think I like better.

Jalapeno Corn Bread (Nov 2000): I really liked this corn bread. The jalopenos give it a little kick, but there is still a little sweetness. I don't make cornbread often, but I would make this again.

Mexican Chicken Casserole (Dec 1998): This is an enchilada type casserole. The flavor of the chicken mixture was good, but I thought that the casserole would be more layer like than it was. It turned out to be more of a gloppy mess. But it tasted alright. I don't think that I will make this again.

Has anyone else tried anything new lately? Also I love mexican food, and wonder if anyone has an easy recipe for more traditional chicken enchiladas? TIA

Sarah

[Gail]

Did you want a red or green sauce on that?

[ElinorC]

I tried the Crunchy Pea Salad from the Cl Complete Cookbook and also May 97. I liked it a lot and will make it again. It had peas, radishes, onions, etc with a rice vinegar dressing. Very good with fish and rice.

[shoefling]

A red suace, I think.

[Gail]

Red it is...

I'll be back later with some. (Hopefully later today, if not, tomorrow.)

Stay tuned. http://www.cookinglight.com/bbs/smile.gif

[Jeanne G]

I made the Crisp Autumn Tart(Oct 2000) yesterday for a dinner and it was really good!! I did serve it, as they recommend, with frozen yogurt. It was impressive and EASY.

And sarah, this is not an enchilada recipe but one I found(and I love mexican food too) and thought you might like to see.! http://www.cookinglight.com/bbs/smile.gif
Jeanne

MEXICAN CHICKEN AND VEGETABLE CASSEROLE

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 teaspoons white-wine vinegar
3 garlic cloves
3 tablespoons vegetable oil
8 chicken thighs (about 2 pounds)
1 large onion, sliced thin
2 tomatoes, chopped coarse
4 zucchini (about 1 1/2 pounds), chopped
1/4 cup chicken broth
1 to 2 tablespoons drained minced pickled jalapeño pepper (wear rubber gloves)
1 red bell pepper, cut into 1/2-inch pieces
1 cup fresh or thawed frozen corn
1/4 teaspoon dried orégano, crumbled
1/2 cup coarsely grated Monterey Jack

In a small bowl whisk together the cumin, the chili powder, the cinnamon, the
vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.

While the chicken is cooking, in a skillet cook the onion in the remaining 2
tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.

In a large flameproof shallow casserole combine the zucchini mixture and the
chicken, sprinkle Monterey Jack over the top, and broil the mixture under a
preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.

Serves 4 to 8.

Gourmet
June 1991

[Gail]

There now. That wasn't so bad...

I'm including three recipes to start you off.
I haven't included a recipe for red sauce for the reason that I frankly don't find any taste difference between freshly made (starting with soaked, dried red chiles) and the stuff in the canned. Some companies sell this product labeled as red chile sauce, others say enchilada sauce. Read the label: all it shouldn't contain much more than red chiles, water, garlic and seasonings. If you would really like the recipe, I-- and others-- posted several at: www.cookinglight.com/bbs/Forum1/HTML/000761.html (http://www.cookinglight.com/bbs/Forum1/HTML/000761.html)
In the event you can't find the ingredients listed, Sneezles has also posted other options at: www.cookinglight.com/bbs/Forum1/HTML/001593.html (http://www.cookinglight.com/bbs/Forum1/HTML/001593.html)

CHICKEN ENCHILADAS

1 1/2 chicken breasts
Oil
1 (28 ounce) can red chile sauce
1 teaspoon sugar
Salt
Ground New Mexico or California chile (optional)
1 pint sour cream
Shredded Monterey Jack cheese
Shredded cheddar cheese
12 corn tortillas
1 (2 1/4 ounce) can sliced black olives
1 large onion, finely chopped
Chopped green onions (optional)

Cook chicken in water to cover until tender. Cool, then discard skin and bones and finely shred meat. Heat 3 tablespoons oil in large saucepan. Reserve broth. Add flour and stir 1 inute. Stir in red chile sauce and half a chile sauce can of reserved chicken broth. Add sugar. Season to taste with salt and ground chile and add sour cream. Blend well, then add 1/2 cup each Jack and cheddar cheeses and let melt. To assemble enchiladas, fry each tortilla in oil just until softened. Drain and place on each some of the chicken, sliced olives, chopped onion, a little cheddar cheese, and a tablespoon of sauce. Roll and place seam side down in individual heatproof plates, pie pans or 13 x 9-inch baking dish. Top with sauce, using at least 2 cups, more if desired. (Remaining sauce can be frozen for another batch of enchiladas.) Sprinkle thickly with shredded jack and cheddar cheeses. Broil or bake at 350ºF until cheese is melted and sauce is bubbly. Top with chopped green onions.

Makes 6 servings

(From: The Los Angeles Times California Cookbook)

My mom's Mexican housekeeper makes a variation on the above using only the canned sauce without added ingredients (our local brand Las Palmas is quite popular). Her trick -- and the one used by Elena Zelayeta in her cheese enchiladas (another one of Elena's recipes follows) is to dip the tortillas first, then fry. Yes, it can be messy, but my mom swears it's not bad if you keep the burner turned way down. Once she's prepared the tortillas, the construction is pretty much the same as above. It is served either topped with sour cream or with shredded lettuce and sour cream. (BTW-- when I typed all this up, I didn't key in on your word "easy." This recipe would be easiest. If the idea of dipping then frying freaks you out, you can cheat and do it the other way around.)

ENCHILADAS DE ACAPULCO
(Enchiladas, Acapulco Style)

12 tortillas

Filling:

3 cups cubed cooked chicken, turkey or veal
1 cup chopped ripe olives
1/2 cup blanched and chopped almonds
1/2 cup minced green onions
1 quart enchilada sauce
1 cup grated Parmesan or American cheese (I don't think she was referring to Kraft-- I'd stick with Parmesan)
Sour cream

Mix meat with olives, almonds, onions, and salt. Set aside. Heat sauce and drop tortillaas into it, one at a time, allowing them to stand until soaked and heated. Removed from sauce. Place a generous amount of filling on each tortilla and roll. Arrange on a large platter, folded side down, pour sauce over them and sprinkle with half of the cheese. Serve at once. Put remaining cheese in a bowl and take to the table, along with bowls of additional finely chopped onions and sour cream. Serves 6 to 12.

(From: Elena's Secrets of Mexican Cooking)

I was pretty much raised on Mexican goodies (odd for a Cuban) and have got quite a selection of enchilada recipes with various fillings and sauces, so if that isn't quite what you had in mind, give a holler!
http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Gail (edited 11-05-2000).]

[RUSTYSMOM]

These review topics are definately my favorite.

I made the Jamacian chicken stew in Nov 00 tonight. I actually prepared it for diner tomorrow tonight (however it was so quick and easy to prepare in hindsight it wasn't necessary to do in advance). The sample piece of chicken I tried was yummy.

This past Friday I made the pasta with spinach, beans and asiago cheese from the Complete CL Book. This is a tried and true favorite.

I also made CHristine's Apple Torte from October 00 - this is also a definate keeper.