Blogs, Recipes

Chicken Enchiladas

These easy chicken enchiladas are stuffed with shredded chicken and cheese, topped with homemade enchilada sauce, and CHEESE! They’re baked until the cheese is deliciously melted, the sauce bubbly and the tortillas are slightly crispy. 

I love transforming leftover rotisserie chicken into new recipes especially these enchiladas!  You can totally use chicken breast, but grabbing a rotisserie chicken from the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks to the flavor and moisture you’ll add when you toss together the filling.

Seriously the homemade enchilada sauce really makes it outstanding, so don’t skip that step! 

You can assemble the enchiladas a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking. You’ll know it’s done when the sauce is bubbling, the cheese is melted, and the ends of the tortillas are nice and crisp.

As for serving, sprinkle with sliced black olives, chopped  fresh cilantro and a dollop of sour cream are just about all this easy casserole needs.

INGREDIENTS 

Sauce 

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 4 tablespoons chili powder 
  • ½ teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken stock

Enchiladas

  • 2 tablespoons olive oil
  • 1 rotisserie chicken or 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 small white onion, diced
  • 1 (4-ounce) can diced green chiles
  • Salt and freshly-cracked black pepper
  • 8 large corn or flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • Optional Toppings: Black Olives, Chopped Cilantro and Sour cream

INSTRUCTIONS

Preheat the oven to 350°F.  

Prepare your enchilada sauce.

Heat oil in a small saucepan over medium-high heat.

Add flour and whisk together over the heat for one minute. 

Stir in the remaining seasonings (chili powder through oregano). 

Then gradually add in the stock, whisking constantly to remove lumps. 

Reduce heat and simmer 10-15 minutes until slightly thickened.

Remove pan from heat and set aside.

Prepare the chicken.

In a large sauté pan, heat oil over medium-high heat. 

Add onion and sauté for 3 minutes, stirring occasionally.  

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

If using already cooked rotisserie chicken, cook until heated through and covered in spices. 

Remove pan from heat and set aside.

To assemble the enchiladas

Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. 

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  

Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. 

Roll up the tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas.  

Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake the enchiladas

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  

Remove the pan from the oven and serve the enchiladas.

Blogs, Recipes

Creamy Spinach Chicken

Say goodbye to dry, flavorless chicken and HELLO to this easy and flavorful skillet dinner with chicken and garlic creamed spinach! You’ll want a crusty bread to soak up the sauce!

Tender and juicy chicken in a delicious spinach sauce, all cooked in one pan and in just 30 minutes! It is the most perfect weeknight dinner! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good!  This is a must try recipe that involves no-fuss prep with gourmet looking results.  Put this meal at the top of your must make list!

Serve with your favorite pasta or Mashed Cauliflower. You will not want to forget the bread because you will definitely want to be scraping the creamy sauce up with your bread at the end!

Pair with Scout and Cellar Adelante Sauvignon Blanc, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil, divided
  • 4 boneless skinless chicken thighs or breasts
  • 2 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 10 ounces baby spinach
  • 1 cup. heavy cream
  • 3/4 cup low-sodium chicken broth
  • 1 cup shredded mozzarella
  • 1/2 cup freshly grated Parmesan

Instructions 

In a large skillet over medium heat, heat 1 tablespoon oil. 

Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. 

Heat remaining tablespoon oil. 

Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. 

Add spinach, in batches, until wilted.  

Pour over heavy cream and chicken broth and simmer for 3 minutes. 

Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer for 5 minutes. 

Serve creamed spinach spooned over chicken.

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Citrus Olive Oil Cake

Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. 

This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.

All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake. 

The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.

Ingredients

  • 1 1/4 cups all-purpose flour 
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 orange – for the juice & zest
  • 3 tablespoons of fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Powdered sugar for dusting
  • Rosemary for garnish (optional)

Directions

Preheat the oven to 350°F.

Butter a 9 inch cake pan make sure to coat all the sides with butter. 

Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..

Add the olive oil and mix. 

Mix in the orange juice and orange zest for about another minute.

In a separate bowl, combine the baking soda, baking powder and flour. 

Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. 

Pour into the cake pan.

Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can. 

Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan. 

Cool completely or on a wire rack.

Put confectioners sugar in a duster and shake it on to the top of the cake. 

Enjoy!

Blogs, Recipes

Zucchini Salad with Honey Orange Dressing

Light, Fresh & Easy! I swear that could be a song title! LOL!!

This zucchini noodle spaghetti salad is tossed in a homemade honey orange dressing and loaded with flavor! Perfect for summer cookouts, or a light lunch! 

If you haven’t spiralized zucchini yet, you’ve got to. In addition to it being a fun thing to do, the noodle shape somehow transforms raw zucchini into something absolutely delicious. 

If you do have a vegetable spiralizer, great. If not no worries. I didn’t use one, just cut the zucchini into long strips. You can even buy zucchini already spiralized at some grocery stores. 

When I was first preparing this dish, I thought I would saute the zucchini noodles in the sauce. But as I tossed the noodles in the sauce and tasted it, I decided this would be delicious as a cold salad with the tangy fish I was planning to serve as the main dish. So my point being, this dish can be served hot or cold. Totally up to you!

In a few steps, you have yourself a delicious side dish or even a lunch!

Ingredients

  • 2 zucchini 
  • 2 garlic cloves, minces
  • 2 tablespoon Olive Oil
  • ¼ cup Light Soy Sauce
  • 2 teaspoon White Vinegar
  • 2 tablespoon Honey
    1 tablespoon Orange Marmalade 
  • 1 teaspoon Red Pepper Flakes
  • Salt and Pepper to taste.

Instructions

Cut zucchini into long strips like noodles.

Whisk the rest of the ingredients in a bowl.

Toss zucchini noodles in sauce and let sit in the refrigerator for at least ten minutes.

Salt and pepper to taste.

Serve.

Blogs, Recipes

Chili Lime Cod with Fresh Pico de Gallo over Slaw

You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.

There are so many different methods to make cod. From baking cod to fried cod. 

In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless. 

And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!

What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity. 

Ingredients

  • 1 lb Cod Fillet
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning
  • ⅛ Teaspoon Cayenne 
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Extra-Virgin Olive Oil, divided
  • Zest and Juice of 2 Limes

Fresh Pico de Gallo Ingredients 

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste 

Slaw Ingredients

  • 1 bags ColeSlaw mix
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

Instructions

To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside. 

To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.

For the cod…

In a small bowl combine all of the spices with lime zest and mix well.

Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.

Heat the olive oil in a large non-stick pan.

Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.

Carefully turn the cod over and cook until opaque and completely cooked through.

Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.

www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Sausage Pizza Stuffed Tenderloin

I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated. 

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.

I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born! 

Pair this meal with Scout and Cellar  2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner! 

Not a wine drinking, pair this with Coppertail’s Free Dive IPA. 

Ingredients

  • 1 Pork Tenderloin, garlic herb marinated
  • 1/s lb. Italian sausage
  • ½ Yellow Onion, diced
  • 8 oz. Mushrooms, rough chop
  • 3 garlic cloves, chopped
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • Pepper to taste
  • 8 oz. Shredded Mozzarella cheese
  • ½ cup of flour
  • Parsely, chopped, optional
  • Parmesan cheese, shredded, for serving
  • 2 cups Tomato sauce, for serving

Instructions

Preheat the oven to 350˚F. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. 

Saute the diced onion,until translucent. 

Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. 

Add the garlic and cook for 1 minute. 

Remove from the heat. 

Add the Italian sausage to the same skillet and cook until browned. 

Remove from heat and place on a plate lined with a paper towel to drain the grease. 

Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. 

Sprinkle ½ of the  mozzarella cheese over the tenderloin. 

Spread the onion and mushroom mixture over the cheese.

Spread the sausage on top of the  onion and mushroom mixture. 

Sprinkle the rest of the mozzarella on top of the sausage. 

Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine. 

In a large dish, pour ½ cup of flour and spread out. 

Carefully roll the rolled stuffed tenderloin in the flour, covering all sides. 

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.

Blogs, Recipes

Black Eyed Peas

Who knew there was so much history surrounding food!

I definitely believe in superstitions so every New Years Day, I make black eyed peas and collard greens with a side of cornbread! As I started digging into why this is believed, I was amazed by the history behind this tradition. 

For over 1,000 years, eating black-eyed peas on New Year’s Day has been considered good luck. In the Talmud written around 500 A.D., it was a Jewish custom at the time to eat black-eyed peas in celebration of Rosh Hashanah, the Jewish New Year.

According to common folklore, the tradition spread after the Civil War. Under General Sherman’s march, the Union Army stole the Confederates’ food supplies but left the peas and pork, believing they were food for the animals. However the Southern soldiers felt lucky to have these supplies to get them through the cold winter. Another Southern tradition states that black-eyed peas are a symbol of emancipation for previously enslaved African-Americans, who were officially freed on New Year’s Day after the Civil War

If you serve black eyed peas with cornbread, it represents gold, and if they are stewed with tomatoes, it symbolizes wealth and health. As for collard greens, they’re green like money and will ensure you a financially prosperous new year.

Some people will even put a penny or a dime inside the pot of peas. Whoever is “lucky” enough to receive the coin will have the most luck for the rest of the year. In my family, my grandmother used to say whoever finds the bay leaf in their dish, has luck all year. A bay leaf is much safer than swallowing a coin! 

Seriously, I could go on and on about the theories and beliefs of this tradition. I encourage you to do some research yourself. For now, let’s get to cooking!

BLACK EYED PEAS INGREDIENTS

  • 1 tablespoon Olive Oil
  • 1 cup onion, diced
  • 4 Garlic cloves, minced
  • 2 Bay leaves
  • 1 teaspoon Thyme
  • 1 teaspoon Red Pepper Flakes
  • 1 lb. Black Eyed Peas, dried, uncooked and not soaked
  • 1 lb. Ham Hock, or Ham bone (if you don’t have either you can use ½ cup real bacon bites)
  • 1 tablespoon balsamic vinegar
  • 2 cups Chicken Broth
  • 2 cups Water
  • Salt & Pepper to taste

BLACK EYED PEAS INSTRUCTIONS

Turn on Instant Pot using the saute function, and allow the pot to get hot. 

Once hot, add the oil and onions. Cook the onions until they are soft and translucent (about 5 minutes)

Add the garlic and continue cooking for 30 seconds. 

Press CANCEL on the Instant Pot. 

Add the dried, uncooked, not soaked Black Eyed Peas, bay leaves, thyme, red pepper flakes and stir to combine the peas and seasonings. 

Make a well in the middle of the peas and add the Ham hock. 

Slowly pour in the broth and water. 

Close the lid, and set the valve to sealing. Press the manual (pressure cook) button, and adjust the time to 20 minutes. 

After the time is up, allow 15 minutes natural release before opening the valve to release any remaining pressure. 

Carefully, open the lid, and remove the bay leaves and ham hock, try to remove any meat from the bone and add it to the peas. If you are using bacon bites, leave them in the pot. 

Stir in the tablespoon of balsamic vinegar.

Salt and Pepper to taste. 

Serve.

Check out my Collard Green recipe next!

Blogs, Recipes

Crispy Pan-Fried Chicken

Edna Lewis, known as both the Grande Dame and Grande Doyenne of southern cooking, she was among the first African American women from the south to write a cookbook that did not hide the author’s true name, gender or race.

She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved. They didn’t have measuring spoons or scales, so instead, they used coins by piling baking powder on pennies, salt on dimes, and baking soda on nickels. This ensured the right amount was used in each dish. Interesting little tidbit: Lewis is said to have been able to tell when a cake was finished baking by listening to the sound it was making. 

She loved to use fresh, in season ingredients and characterized Southern food as fried chicken (pan, not deep-fried), pork, and fresh vegetables – most especially greens. She is a beacon of fried chicken perfection. Inspired by her pan-fried chicken, below is my pan-fried chicken recipe. 

She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants. 

Dr. Edna Lewis passed away from cancer in 2006, at the age of 89. In 2014, she was  honored by the United State Postal Service with her very own postal stamp.

I encourage you to continue my research on Edna Lewis. She was an interesting lady with many talents! She actually made a dress for Marilyn Monroe!

Ingredients

  • 4 lbs. Chicken, drumsticks and thighs
  • Kosher salt and freshly ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried Italian seasoning
  • Canola oil, for frying
  • 2 cups whole milk
  • 3 large eggs
  • 2 cups all-purpose flour

Instructions

Season the chicken with salt and pepper. 

In a bowl or resealable plastic bag, place the chicken, garlic powder, paprika, red pepper flakes and dried Italian seasoning and shake to coat the chicken. Cover or seal and refrigerate 30 minutes or up to 24 hours.

Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). 

Set a wire rack on top of a rimmed baking sheet and set aside. 

In a bowl, whisk together the milk and eggs. 

Place the flour, a pinch of salt and 1 ½ teaspoon ground pepper in a separate bowl. Whisk to combine. 

Dip the chicken in the egg and milk mixture, drain off the excess, then dredge in the flour, shaking off the excess.

Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. 

Drain on the rack and serve hot, warm or at room temperature.