Tonight's dinner is an easy one - Green Chili Chicken Enchilada Casserole. I like Hatch Green Chili Enchilada Sauce - 2 15 ounce cans are used for this recipe.
You will need:
1 whole chicken cut in parts or 4-5 chicken breasts
12 corn tortillas
2 cans of Hatch Green Chili Sauce
8 oz. monterey jack cheese or cheddar if you prefer, shredded
Boil the chicken in water for an hour or so (add a peeled onion, carrot and celery stalk for more flavor). Remove the chicken pieces to a bowl and cool. Cool all that good chicken broth and freeze it for soup.
When cool, remove the chicken from the bones - you should have about 4 cups of shredded chicken.
Lightly oil a 9" by 13" baking dish. Place 4 TBSP of enchilada sauce in the bottom of the pan. Top the sauce with 4 tortillas, break them up as needed to cover in a single layer. Top with 2 cups of the chicken. Top the chicken with 1/3 of the cheese. Top that with 1/3 of the remaining sauce. Add another layer of tortillas, then chicken, cheese and sauce. Add another layer of tortillas, top with remaining sauce and remaining cheese. Bake in a 350F oven for 30 minutes until the cheese is melted and the casserole is heated through. Remove from the oven and allow to cool 10 minutes. Serves 6 generously. Add a green salad for a complete meal.
Thursday, September 10, 2015
Tuesday, September 1, 2015
Oh we do like our cake here on Orcas Island, especially chocolate cake. Here is an easy sourdough chocolate cake that is really good with some vanilla ice cream or a couple of spoons of plain ol' yogurt.
Chocolate Sourdough Cake
Chocolate Sourdough Cake
Preheat the oven to 350F.
Prepare a 10 inch tube pan by greasing the bottom with butter and placing a circle of waxed paper on the bottom to fit the shape of the pan (make a hole in the center of the waxed paper to fit around the tube pan ‘neck’. Grease the waxed paper as well. For a
“prettier” cake, you can use a bundt pan, grease the inside and “neck” with butter and then dust flour in it (or cocoa powder if you wish) to cover the butter.
Sift and mix together in a medium size bowl - 200 grams all purpose flour
6 grams baking powder
6 grams baking soda
5 grams salt
optional – 1 tsp. Cinnamon
¼ tsp. Ground cloves
1/8 tsp. Cayenne
(these give the cake a Mexican chocolate taste)
and set aside.
Melt 170 grams of semi-sweet or bittersweet chocolate chips in the microwave 2 minutes or so, stir to a smooth consistency.
Melt 113(1 stick) grams of butter in the microwave .
In a large mixing bowl, place 180 grams of 166% hydration starter from a starter that has been fed the night before.
(To make about 180 grams of starter at the proper hydration use 60 grams whole wheat or all-purpose flour, 90 grams water, and 30 grams starter, let set over night at room temperature).
To the starter, add the melted butter and mix well. Add the melted chocolate and mix well. Add 3 eggs, beat well. Then add 200 grams sugar and 2 tsp. Vanilla. Beat for 100 strokes until smooth and creamy. Incorporate the dry ingredients into the batter.
Then add 120 grams of boiling water, slowly mix and then whip to a creamy consistency.
Place the batter in the prepared tube pan.
Bake at 350F for 40 to 50 minutes, until a toothpick inserted in the cake comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes in the pan on a wire rack. Take the cake out of the pan, peel off the waxed paper on the bottom and continue to cool the cake until it is completely cool.
You can make a cake glaze with 4 oz. Chocolate chips, ¼ cup of butter and 1 teaspoon light corn syrup melted in a small bowl in the microwave. Allow the glaze to cool to room temperature. Drizzle over the cake, or alternatively split the cake into two rounds and place the glaze in the middle of the cake. Serve with ice cream, whipped cream or good quality yogurt. Enjoy!