Poultry – Page 5 – Rosemary and the Goat

Stacked Green Chili & Grilled Chicken Enchiladas

Talk about stacked!

Our hosts this month, Barbara of Barbara Bakesand Bunnee of Anna+Foodhave chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

This is another “cooks” challenge from www.thedaringkitchen.com. Even though I sometimes feel like we eat nothing but Mexican food here in Texas, I can honestly say I have never made enchiladas or stacked enchiladas before.

For about the first 18 years of living in Texas we pretty much had a standing Friday night date with a Mexican restaurant. In fact, we went exclusively to just one restaurant for most of those years. The waiters knew us, the owners knew us and we pretty much knew what we were going to order before we even got there. JUMBO margaritas were also the first words out of our mouths. And we knew before the night was over, someone would be celebrating a birthday, get the BIG hat, and then get a plate full of whipped cream pushed in their face and a picture made to commemorate the event.

These days we have given up the weekly fix for Mexican food and we are making fresh margaritas instead of making them from a mix or limeade as we had done for years.

I liked making these enchiladas in my individual salad/pasta bowls. Each person had their own serving dish and it made for easier serving.

May 14, 2010 By Sherry

Entree/ Poultry/ Sauces

Kotopits (Chicken in Phyllo)

Another phyllo recipe I love and have made many times.

As I have said before, I love working with phyllo dough and this recipe is so amazingly simple and elegant.

My journey to learning to cook, create, and recreate dishes has been a long one. As a teenager my sister (twin) and I never cooked. Our “cooking” for the week was to make dinner the nights our mother had her bowling league. The only meal I remember making is Bologna sandwiches. Once I made some home made divinity candy to send to my husband at college. Well, his fraternity brothers were always eating the cookies etc that I would send. That was until after the divinity incident. Evidently I did not do a very good job of shelling the pecans and one of his frat brothers borrowed a piece of candy and broke a tooth on the shell that was hidden away inside the candy. So, even though I did experiment with cookies and candies, I didn’t do any serious cooking until I got married, then my sister and I started sharing and collecting recipes.

Recently I calculated I have probably prepared 43,800 meals (at least) in the last 40 years 7 months. We have been in a dinner/supper club 4 different times since we have been married and we have always learned something new and creative from each group.

My daughter has prepared this dish several times and one of those times she was still in college. So, if you are thinking this is too hard, think again. I have catered this several times for rehearsal dinners and dinner parties and it is always a hit.

To me anything served in a little packet whether it be phyllo or parchment packets is a surprise waiting to be discovered. What’s hiding way all snug and wrapped up in that phyllo or parchment bundle?

May 2, 2010 By Sherry

Entree/ Poultry/ Salads

Asian Chicken Salad

I love all the flavors of Asian food and this has them all.

I remember the first Asian type salad I ever had and it was sitting by myself in a pub in Truckee, CA. Years ago, our family had gone on a ski trip during a spring break from school. One day they were skiing at Squaw Valley and since I don’t ski (been there, done that, hurt knee, surgery, all that stuff–afraid now) I decided to drive myself over to Truckee to shop and have lunch. I didn’t know it at the time but later I found out that about 100 movies have been filmed in Truckee –Misery and True Lies were two of them.

Anyway, I went to this little pub for lunch. They had this great Asian Chicken Salad and I remember they had these fried won ton chips in and around the salad. I love this addition to the salad and now I make the little chips all the time for salads. When I set out to make an Asian type salad, I hardly ever remember what I put in it from one time to the next. So, I’m always coming up with something new to add to the recipe. Sometimes I use red cabbage sometimes the radicchio. You can pretty much put anything you like it in and it will be delicious.

February 24, 2010 By Sherry

Entree/ Poultry

Mimi’s Sticky Chicken

If you don’t know Mimi’s Sticky Chicken, you need to get acquainted.

If you google “Mimi’s Sticky Chicken” you will come up with 21,000 results. I came across this recipe probably about ten years ago. I never knew who Mimi was, I just knew I loved the recipe. If you haven’t come across the recipe in your Internet searches I would be amazed.

When I think of chickens (and we eat our fair share of the two legged creatures) a story my husband use to tell us always comes to mind. He remembers going out to his grandmother’s house (Ma Michie’s farm) and her chasing the chickens around the yard until she caught one. She would wring it’s neck, put it in a big black cast iron kettle in the yard (we now have that kettle in our back yard with flowers planted in it) and boil it just long enough that she could pluck the feathers off it. Then she would fry it up and I’m sure it was some of the best fried chicken my husband ever had. She was also known to bbq some goat.

October 6, 2009 By Sherry

Newer Posts