What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[Dayze]

If you ****ers are nice to me ill share my kick ass enchilada recipe.


Or a handy, Whichever is fine.

[DeezNutz]

Originally Posted by lewdog

Scratch that. I found it.

And it was from Glorydayz. Thanks man!

Link it, please. Thank you.

[GloryDayz]

Originally Posted by Dayze

If you ****ers are nice to me ill share my kick ass enchilada recipe.


Or a handy, Whichever is fine.

Recipe yes... Handy not needed....

[Dayze]

My wife and I found a great recipe recently for Enchiladas. I’m not sure if I’m the only one, but when I try a recipe for the first time its usually bland and takes some tweaking. But this one was kick ass right from the get go. We’ve already made them 3 times in as many weeks. Super easy.
Grab a can of nacho cheese sauce and make some nachos to go along with it.

The last time we made it, we did everything the night before, except top the tortillas with the enchilada sauce and cheese.
Still turned out great. And were great re-heated for leftovers.
It makes about 5-8 enchiladas; the decent size ones, depending on how big you want them etc.

Enchiladas
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix (I like the spicy seasoning)
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce (I like the Medium heat sauce)
1 (6 ounce) can sliced black olives


Directions


1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. The original recipe didn’t specify, but we did this with chicken stock. You can either Shred chicken or chop into whatever consistency you want. Set it aside. While that’s cooking, commbine the cream of chicken soup, sour cream, and chili powder in a saucepan. Simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. It’ll end up getting stirred in with other stuff, so it doesn’t need to be piping hot.

2.Melt butter in a skillet.. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Be sure to get the skillet hot enough (my wife likes to try to cook onions on low heat for whatever damn reason)
Add the chicken, chopped green chilies, taco seasoning (we use spicy Old El Paso), half of the bunch of chopped green onion, and water. Simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. It’s almost worth it to get one of those aluminum baking pans; for some reason I think they cook them better – and you don’t have to screw with cleaning up.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before rolling tortillas, reserving half of the shredded cheese for topping the enchiladas. Place seam-side down in the prepared pan.
5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

[GloryDayz]

Originally Posted by Dayze

My wife and I found a great recipe recently for Enchiladas. I’m not sure if I’m the only one, but when I try a recipe for the first time its usually bland and takes some tweaking. But this one was kick ass right from the get go. We’ve already made them 3 times in as many weeks. Super easy.
Grab a can of nacho cheese sauce and make some nachos to go along with it.

The last time we made it, we did everything the night before, except top the tortillas with the enchilada sauce and cheese.
Still turned out great. And were great re-heated for leftovers.
It makes about 5-8 enchiladas; the decent size ones, depending on how big you want them etc.

Enchiladas
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix (I like the spicy seasoning)
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce (I like the Medium heat sauce)
1 (6 ounce) can sliced black olives


Directions


1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. The original recipe didn’t specify, but we did this with chicken stock. You can either Shred chicken or chop into whatever consistency you want. Set it aside. While that’s cooking, commbine the cream of chicken soup, sour cream, and chili powder in a saucepan. Simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. It’ll end up getting stirred in with other stuff, so it doesn’t need to be piping hot.

2.Melt butter in a skillet.. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Be sure to get the skillet hot enough (my wife likes to try to cook onions on low heat for whatever damn reason)
Add the chicken, chopped green chilies, taco seasoning (we use spicy Old El Paso), half of the bunch of chopped green onion, and water. Simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. It’s almost worth it to get one of those aluminum baking pans; for some reason I think they cook them better – and you don’t have to screw with cleaning up.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before rolling tortillas, reserving half of the shredded cheese for topping the enchiladas. Place seam-side down in the prepared pan.
5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Suddenly I am hungry! Damn you, damn you to hell!

[Fire Me Boy!]

Originally Posted by GloryDayz

Very nice... Rep for you Sir...

My first-ever "recipe included" post on Recipe Not Included.

http://recipenotincluded.com/2013/08...ella-all-good/

[GloryDayz]

Originally Posted by Fire Me Boy!

My first-ever "recipe included" post on Recipe Not Included.

http://recipenotincluded.com/2013/08...ella-all-good/

Wow, that's pretty darn impressive... Nice!

[Fire Me Boy!]

I've got a friend coming over tonight, so it's pasta carbonara with fresh pasta, and I'm taking my first crack at homemade bread. Also got some spring greens, onion, and tomatoes from the farmer's market. A little homemade vinaigrette, and we should be set.

[Stewie]

Originally Posted by Fire Me Boy!

I've got a friend coming over tonight, so it's pasta carbonara with fresh pasta, and I'm taking my first crack at homemade bread. Also got some spring greens, onion, and tomatoes from the farmer's market. A little homemade vinaigrette, and we should be set.

What kind of bread are you making? I've baked tons of loaves.

[Fire Me Boy!]

Originally Posted by Stewie

What kind of bread are you making? I've baked tons of loaves.

Just a basic Italian bread. It doesn't look great, but it smells great..

[Stewie]

Originally Posted by Fire Me Boy!

Just a basic Italian bread. It doesn't look great, but it smells great..

If you really want to learn about bread making, this book is essential:

http://www.amazon.com/The-Bread-Bake...d+baking+books

A really good Italian bread needs a biga and diastatic barley malt powder to build flavor. Otherwise, it's just white bread... and there's nothing wrong with a good homemade white bread.

[Hammock Parties]

I had cheese-stuffed burgers from Costco last night. Amazing. Really thick and juicy. You gotta pick some up.

[Stewie]

Originally Posted by gochiefs(exceptQB)

I had cheese-stuffed burgers from Costco last night. Amazing. Really thick and juicy. You gotta pick some up.

I thought you changed your ways and didn't eat that sort of thing.

[Fire Me Boy!]

Originally Posted by Stewie

If you really want to learn about bread making, this book is essential:

http://www.amazon.com/The-Bread-Bake...d+baking+books

A really good Italian bread needs a biga and diastatic barley malt powder to build flavor. Otherwise, it's just white bread... and there's nothing wrong with a good homemade white bread.

Yeah, I couldn't find malt powder... so I guess it's just white bread.

[Hammock Parties]

Originally Posted by Stewie

I thought you changed your ways and didn't eat that sort of thing.

Nah. I just don't eat shitty fast food, which really isn't that great and leaves you hungry.

If I'm gonna eat a burger, I eat something quality and satisfying.