Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
Posted on » by Ashley » Theme: ;

Chicken Enchiladas

Chicken Enchiladas
Tyler Florence – Food 911

Total Time: 1 hr 15 min
Prep: 1 hr
Cook: 15 min
Yield: 16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (I use 2 full cans)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Posted on » by Ashley » Theme:

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Adapted from Food.com

1/2 cup unsalted butter, divided
4 medium apples, peel, slice
1/2 red onion, chopped
1 head red cabbage, finely shredded
1 cup red wine
4 whole cloves
1/3 cup brown sugar
2 bay leaves
1/4 cup apple cider vinegar
Juice of 1 lemon

1 Melt 1/4 cup butter in 4-quart dutch oven.

2 Add apples and onions, sauté slightly.

3 Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.

4 Simmer, covered, for 1 hour.

5 Add vinegar and lemon juice and stir to combine.

6 Add remaining 1/4 cup butter and continue to cook until melted. Stir well to combine. Remove bay leaves and cloves (if you can find them) and serve.

Posted on » by Ashley » Theme:

Bunder Gerstensuppe (Swiss Barley Soup)

Bunder Gerstensuppe (Swiss Barley Soup)
Food.com

Total Time: 1 hrs 40 mins
Prep Time: 20 mins
Cook Time: 1 hrs 20 mins
Servings: 4

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 large leek, washed and finely chopped (white part only)
3 medium carrots, peeled and finely diced
3 stalks celery, finely diced (including leaves)
1 bay leaf
5 ounces smoked bacon, diced
8 cups chicken stock (or vegetable stock)
3/4 cup pearl barley
2 medium russet potatoes, peeled and diced
salt and pepper, to taste
1 cup cream
fresh parsley, chopped (for garnish)

1 Heat butter and olive oil in a soup kettle over medium-high heat.

2 Add onion and leek and cook until they begin to soften, about 10 minutes.

3 Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.

4 Add stock, barley and potatoes. Simmer for 1 hour.

5 Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.

6 Ladle into bowls and garnish with parsley.