Chipotle Chicken Enchiladas

Ingredients
SAUCE:

Olive oil, for drizzling
2 vine-ripened tomatoes
1 tomatillo, husk removed
1 small red bell pepper
1 poblano chile pepper
2 serrano chile peppers
1 jalapeno pepper

2 chipotle peppers in adobo, finely minced
2 cloves garlic
12 ounces low-sodium chicken broth
Sea salt and freshly ground pepper
1 (16-ounce) sour cream, at room temperature
1/4 cup chopped fresh cilantro

ENCHILADAS:

2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Sea salt and freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts

1 small yellow onion, diced (about 1 cup)
2 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup adobo sauce (from a can of chipotle pepper in adobo)
12 corn tortillas
3 cups shredded Jack cheese

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Directions
For the sauce:
Get the grilling started since this can be a bit time consuming. Heat a grill to medium heat.
Grill the tomatoes, tomatillo, red bell pepper, poblano, serrano, and jalapeno peppers. Let cool in a resealable plastic bag or in a bowl covered with plastic wrap. The steam will also make peeling easy. Peel the tomatoes and tomatillo. Peel and seed the red bell, poblano, serrano, and jalapeno peppers. Set aside the jalapeno pepper for the enchilada filling.

For the enchiladas:
Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with foil and drizzle with olive oil.

In a small bowl, mix the smoked paprika, cumin, cayenne, salt, and pepper. Season the chicken breasts. Place on the baking sheet, reducing the oven heat to 350 degrees F and roast for 30 minutes, or until the juices run clear. Let cool slightly before shredding.

Cook the onion in cast iron pan on medium heat until caramelized, about 8 minutes, then lower to a simmer and add the garlic. Add the shredded chicken, 1 cup chicken broth, adobo sauce, and diced jalapeno. Simmer the mixture at least 30 minutes, allowing the flavors to marry.

Meanwhile, place the peeled and seeded red pepper, poblano pepper, serrano pepper, and peeled tomatoes and tomatillo in a blender. Add the chipotle pepper, garlic, chicken broth, salt and pepper and puree until smooth. Transfer the mixture to a saucepan, bring to a low boil then reduce to a simmer. Whisk in the sour cream and stir continuously until well blended. Add the chopped cilantro.

Preheat the oven to 350 degrees F. Heat the 2 tablespoons olive oil in a skillet. Lightly fry the corn tortillas to soften and crisp the edges. Place on a plate and fill with the chicken mixture and sprinkle with shredded cheese to your liking. Roll up the tortilla and place seam-side down in a 13 by 9-inch ovenproof dish. Repeat with the remaining tortillas. Top with any remaining cheese and bake 15 to 20 minutes or until the cheese starts to bubble.

Serve the enchiladas with as much sauce as desired. Buen provecho!

Cook's Note:
Fresh ingredients and fire-grilling them are a few of the secrets to my flavorful chipotle sauce. As for the chicken, to ensure moistness, I roast it 3/4 of the way through, then shred it and continue the cooking process on the stovetop on simmer with the caramelized onions, garlic, adobo sauce, and chicken stock. I also lightly fry my tortillas prior to baking to give them a nice crunch around the edges.

PUMPKIN PECAN COOKIES

Ingredients

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup pure puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

SEARED TUNA WITH SPINACH,GARLIC,LEMON,AND WASABI

Ingredients

* 4 sushi-grade tuna steaks (approx.3oz each)
* Fine sea salt and freshly ground black pepper
* Nonstick cooking spray
* 2 bunches of fresh spinach
* Juice and grated zest of 1 large lemon
* 1-4 garlic cloves, minced (I love garlic so I actually use about 6)
* 2 tablespoons of wasabi paste
* 1 shallot, sliced thin
* 3 tablespoons sesame seeds

1. Preheat grill high heat (I love my Emeril cast iron double burner grill/griddle)
2. Season the tuna steaks with salt and freshly ground black pepper to taste, and spray them lightly with cooking spray (preferably 100% Olive Oil). When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, toss spinach into steamer, lightly drizzle olive oil, salt, pepper, and a pinch or two of the minced garlic and diced shallot. Steam approximately 5-7 minutes.

4. In a medium bowl, whisk together the lemon juice and zest, remaining minced garlic, shallots and wasabi paste. Add the sesame seeds, and salt and pepper to taste.

5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a scoop of the seasoned spinach along side of the tuna and the lemon wasabi dipping sauce. Enjoy!

ALMOND BUTTER AND CHOCOLATE BROWNIES

Makes 9 large or 16 small squares

FOR THE BATTER

* 8 tbls (1 stick) unsalted butter, cut into small pieces, plus more for pan
* 2 ounces good-quality unsweetened chocolate, coarsely chopped
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 1/3 cup all-purpose flour
* 1/3 cup whole wheat flour
* 1/2 tsp baking powder
* 1/4 tsp fine sea salt
* 5 tbls Truvia or Splenda
* 1/2 cup sugar
* 6 egg whites
* 2 tsp pure vanilla extract

FOR THE FILLING

* 4 tbls unsalted butter, melted
* 1/2 cup confectioners' sugar
* 3/4 cup smooth Almond butter
* 1/4 teaspoon sea salt
* 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flours, baking powder, and sea salt in a bowl.
3. Whisk granulated sugar into chocolate mixture. Add egg whites, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well combined.
4. Make filling: Stir together butter, confectioners' sugar, almond butter, sea salt, and vanilla in a bowl until smooth.
5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of almond butter filling (about 1 tbls each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl almond butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.

NOTE:To swirl brownies, work quickly so that batter and filling don't set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.

BLUEBERRY CAKE

Ingredients

* 1/3 cup unsalted butter
* 1 cup granulated sugar
* 1 egg OR 2 egg whites
* 1 cup 2% milk
* 2 1/2 cups flour
* 1/2 teaspoon (fine) sea salt
* 4 teaspoons baking powder
* 1/8 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 1/8 teaspoon cloves
* 2 cups blueberries
* GLAZE, Step 1:
* 1/2 cup granulated sugar
* 1/2 cup lemon juice
* GLAZE, Step 2:
* 2 cups confectioners sugar
* 3 1/2 Tablespoon lemon juice

Preparation

* Preheat oven to 375°F. Beat butter and sugar together until creamy. Add in the egg and mix well.
* Mix together flour, salt, baking powder and spices. Add the dry ingredients alternately with the 1 cup milk, beating well.
* Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully.
* Pour into greased and floured pan - use an Angel Food cake pan or a Bundt pan.

NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe.
* Bake for 45 minutes.
* Allow cake to cool 5 minutes then carefully invert.

Glaze, Step 1
* Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in cake and brush glaze over all surfaces of the cake as it cools.

Glaze, Step 2
* For final glaze, whisk the confectioner's sugar and 3 1/2 Tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.

COCONUT SHRIMP SOUP

* 1 tbls. olive oil
* 1 tbls. grated fresh ginger
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp. red-pepper flakes
* 16 oz. pre-grated carrots
* 1 can (13.5 ounces) coconut milk
* 24 oz.chicken stock if using instead of water
* 1 tbls. cornstarch
* 4 ounces angel-hair pasta or 2 cups jasmine rice, other long-grain white rice can be substituted
* 1 1/2 lbs. large shrimp, peeled, deveined, and tails removed
* 1/4 cup freshly squeezed lime or lemon juice
* 1 can (16oz) stewed tomatoes (optional)
* Coarse salt
* 4 green onions, thinly sliced

Directions

1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, stewed tomatoes(optional), and 3 cups water or chicken stock. In a small bowl, mix cornstarch and 2 tbls.water until smooth; add to pot. Bring to a boil.
2. If using pasta, break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente, 3 to 4 minutes.
3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime or lemon juice; season with salt. Ladle into serving bowls or over rice (optional), and garnish with green onions.

PHILLY CHEESE STEAK

Ingredients

* 2 to 2 1/2 pound strip loin, trimmed
* Olive oil
* Salt and freshly ground black pepper
* Soft hoagie rolls, split 3/4 open
* Provolone Sauce, recipe attached
* Sauteed Mushrooms, recipe attached
* Caramelized Onions, recipe attached
* Sauteed Peppers, recipe attached



* Start with good beef. Preferably sliced rib-eye or USDA choice top round western steer beef.Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat.
* Shave the beef very thin so it cooks quickly and remains tender.
* Use a fresh high quality Italian/hoagie roll
* You need to decide on American cheese, provolone,cream cheese, or Philly favorite "cheez whiz." If you prefer to make provolone sauce,SEE BELOW

* PROVOLONE SAUCE:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

* Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
* Start to cook. Sauté the mushrooms, onions & peppers until soft.(SEE BELOW)

* SAUTEED MUSHROOMS:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

*CARAMELIZED ONIONS:

2 tablespoons unsalted butter

1 tablespoons olive oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

*SAUTEED PEPPERS:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

* Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
* If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose cream cheese,Cheez Whiz provolone sauce, just smear it on the roll and/or spoon the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. .
* Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
* Enjoy your Philadelphia cheese steak.

Tips:

1. Using the best beef available is the key.
2. Don't overcook the ingredients.