Chicken and Corn Enchiladas

I often talk about food that won't have a lot of leftovers, or that will make an interesting array of leftovers.  But sometimes, there are times when I want leftovers.  That's when I turn to fantastically craveable food: food that re-heats perfectly, that holds well, and that you won't mind eating for a couple of days.  

For me, one of those foods are enchiladas.  This year, my family ate my mother's delicious enchiladas on Christmas Eve.  In a fit of homesickness, I ran to the store and bought everything I'd need to make them, apartment kitchen style.  I wanted to make chicken and corn enchiladas, so I used ground chicken and canned corn for simplicity.  It made a full tray of enchiladas that will sit in my fridge for whenever I need them over the busy weekend.

Chicken and Corn Enchiladas

Serves many.

Leftover Potential: Excellent.  Will provide up to 5 meals.

1 Tbsp oil

1/2 red onion, finely diced

2 cloves garlic, finely minced

1 bunch scallions, sliced on the bias

1 (15 oz) can corn

1/2 pound ground chicken

salt, as needed

pepper, as needed

1 tsp cayenne pepper

grated cheese, as needed

12 corn tortillas, or as needed ***

1 large can or 25 oz. homemade enchilada sauce

red onions, for garnish

scallions, for garnish

1.  Preheat the oven to 375 degrees.

2.  In a large pan, heat the oil over medium heat.  Add the onion, and cook until translucent.  Add the garlic, and cook until aromatic.

3.  Add the corn and cook until browning slightly.  Add the scallions, and cook until wilted slightly.

4.  Next, add the ground chicken.  Cook until browned and cooked through.  Season as needed with salt and pepper, and add the cayenne pepper.  

5.  Remove the chicken mixture from the heat.  Place a lice of filling into a corn tortilla.  Top generously with grated cheese, then wrap tightly and place onto a baking sheet.

6.  Continue this until all of the filling has been used, being careful to wrap the enchiladas as carefully as possible to keep the filling inside the tortillas.

7.  Top with the enchilada sauce, spreading a layer evenly over all enchiladas.  Top with more cheese.  

8.  Bake in the oven until sauce in bubbling, cheese is melted, and enchiladas are heated all the way through.  

9.  Serve on hot plates, garnished with red onions and scallions.

*** Flour tortillas can be easier to work with, because they roll a little bit better.  But I like the texture of corn tortillas, so I used them.  No matter which tortilla you use, it can help to heat the tortillas in a pan on the stovetop or in the microwave, which will soften them, making them easier to roll.

Kung Pao Chicken

It snowed all day Sunday.  Even though we got plowed at noon, my housemate still had to shovel at 5, and Matt and I had to shovel this morning.  On a day that cold and snowy, nothing feels better than staying inside.  And to keep warm, we spiced up the afternoon with some Kung Pao chicken.  The perfect Sunday food - and the take-out drivers will thank you!

Kung Pao Chicken

Served 2.

Leftover Potential:  Just as good if not better than the Chinese food that comes in a box.  Made 2 meals after the initial dinner.

1 lb chicken, cut into bite size pieces

salt, as needed

pepper, as needed

flour, as needed

1 Tbsp oil

1 onion, finely diced

3 cloves garlic, thinly sliced

1/4 cup mushrooms, thinly sliced

1 bell pepper, diced

1 bunch scallions, thinly sliced

1 Tbsp ginger, finely sliced

10 dried chilis, split, seeded, and cut in half

1/4 cup soy sauce

5 Tbsp rice wine vinegar

1 tsp sesame oil

1/4 cup water, or as needed

1.  Season the chicken with salt and pepper.  Dip lightly in flour.  Set aside.

2.  In a large pan or a wok, heat the oil over medium heat.

3.  Add the onions, and cook until translucent.  Add the garlic.  Stir fry for about a minute.

4.  Add the mushrooms, bell pepper, scallions, ginger, and dried chilis and stir fry over medium heat.

5.  Add the soy sauce, vinegar, and sesame oil.  Stir fry to create an even sauce.  Add the chicken, and stir fry until the chicken is tender and cooked through.  Add water as needed to thin sauce so as to coat the chicken.

6.  Serve in warm bowls with rice.

Healthy Wings? Well, Healthier...

I came upon the idea for this recipe on another food blog. Baked chicken wings. I have always thought of chicken ways in one way: grilled. I wasn't familiar with the concept of fried chicken wings until I came to college. My family likes to grill chicken wings before dousing them in sauce. For this reason, I tend to not eat lot of wings when I can't turn the grill on. Not to mention, the aparment kitchen (or the apartment back yard) currently doesn't have a grill. But baked? I can do that any old time. So when chicken wings went on sale this week at the grocery store, there was no doubt in my mind we were going to snatch them up.

We finished the chicken with a thick pineapple-soy glaze that was the perfect blend of sweet and spicy. It was really fast and we basked in the glow of each beautiful wing as though it was summer. Proving, you don't need 75 degree weather or a grill to have a good time. Especially if you add a cold beer to the mix.

Pineapple-Soy Glazed Wings  

Served 2. 

Leftover Potential: I'm not sure how these would re-heat because of the sauciness. Needless to say, we didn't have any leftovers.

Baked Chicken Wings 

3 pounds chicken wings 

salt, as needed 

pepper, as needed 

flour, as needed  

1. Preheat the oven to 400 degrees. Break down the chicken wings if need be. 

2. Season with chicken wings with salt and pepper. Toss the seasoned chicken in flour to coat. 

3. Spread the wings out on a baking sheet, spacing them as evenly as possible. 

4. Bake the chicken wings for 12-15 minutes before turning each wing and baking another 12-15 minutes, or until golden brown. 

5. Meanwhile, make the glaze.

Pineapple-Soy Glaze
1 can crushed pineapple 

3-4 Tbsp soy sauce, or more as needed 

1 tbsp rice wine vinegar 

1 tsp ginger 

1 clove garlic, finely minced 

1 tbsp crushed red pepper flakes *** 

1 Tbsp cornstarch 

1/2 cup water 

1 bunch scallions, finely sliced 

cilantro, chopped, for garnish 

lime wedges, for garnish  

1. In a small pot combine the pineapple, soy, vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer over medium low heat. 

2. Make a slurry with the water and cornstarch. Add the slurry to the simmering pineapple mixture, and bring to a boil. 

3. Finish with 1/2 of the scallions. Taste the sauce for flavor, adding more ingredients as needed. 

4. Strain or puree the mixture. This gets rid of the chunks of pineapple, creating a smooth glaze for the wings. 

5. Toss the hot wings in the glaze to coat. Garnish with more scallions, cilantro, and lime wedges.

Mushroom Farro Risotto with Grilled Chicken

I love this healthier version of risotto. Using a whole grain instead of arborio rice works incredibly well, while keeping you true to your New Year's resolution. Farro has enough starch in it to release to creamy perfection when cooked, just like the rice used to make risotto. The result is delicious - rich and smooth.

I flavored this risotto with mushrooms and leeks and topped it with grilled chicken. Farro and other grains take a little while to cook, so it's best for a weekend meal. But finished with a little freshly grated parmesan cheese - it's well worth the wait.

Mushroom Farro Risotto with Grilled Chicken

Served 2.

Leftover Potential:  You can cook just the amount of chicken breast that you need.  There was enough risotto left for a snack after the initial dinner.

Mushroom Farro Risotto

1 1/2 tbsp olive oil

1/2 small onion, finely chopped

2 cloves garlic, finely minced

3 leeks, finely sliced

1 1/4 cup farro

1/4 cup white wine

2 1/2 - 3 cups chicken or vegetable stock

3/4 cup mushrooms, sliced

salt, to taste

pepper, to taste

1 tbsp butter ***

parmesan cheese, grated, to taste***

1.  In a large, tall pot, heat the olive oil over medium heat.  In another pot, heat the stock over medium low heat.  This will help your risotto cook faster, as the liquid will be warm already and won't take time to heat in the cooking pot.

2.  Add the onion to the first pot and cook until translucent.

3.  Add the garlic and cook until aromatic, about 1 minute.  Add the leeks and cook until beginning to wilt.

4.  Add the farro and cook briefly, stirring to combine with the other ingredients.  Add the wine and reduce over medium heat until completely gone, stirring constantly.

5.  Begin adding the stock in ladlefuls.  Allow to reduce almost completely (stirring constantly) before adding more stock.  Continue adding stock until the farro begins to get tender.

6.  Add the mushrooms, stir to combine.  Allow the mushrooms to become tender.

7.  Season with salt and pepper.

8.  Finish with butter, stirring to combine, and grated parmesan cheese.

*** You can leave these items out for a healthier option, but they really add a delicious creaminess to the dish. 

Grilled Chicken

2 chicken breasts

salt, as needed

pepper, as needed

flour, as needed to coat

1-2 tbsp olive oil

1.  Season the chicken with salt and pepper, and coat lightly with flour.

2.  In a medium saute pan, heat the oil over medium heat.  When hot, add the chicken and allow to cook until beginning to gain color, about 3 minutes, before turning over and finishing cooking on the other side.  The chicken should feel slightly firm to the touch.

3.  Slice the chicken on the bias, and serve on top of the risotto.  You can also top the dish with sliced pepperocini peppers, which add a little bit of acidity and spice.