Paella is a classic Spanish seafood dish from Valencia, Spain. Created in a wide pan called a "patella", Paella is a communal/shared dish that is made from short grained rice flavored with saffron and topped with steamed shellfish. The recipe can change widely from local village to village and include regional flavors and ingredients. The combo paella adds different meats like spicy chorizo sausage, chicken, veal and rabbit. Shellfish and fish filets can also be added in many combinations to add a regional flavor.
Spanish Paella Serves 4-6
2 tbsp. Olive Oil
1/2 lb. Chorizo Sausage
1 Onion, diced
1 Red Bell Pepper, diced
2 C Short Grained Spanish Bomba Rice, Sushi Rice or Arborio Rice
3.75 C Chicken or Seafood Stock
1 C Green peas
1 lb. Med. Shrimp, peeled and de-veined
1 lb. Mussels, cleaned and rinsed
1 lb. Clams, cleaned and rinsed
2 tbsp. Olive Oil
1 Lobster, sliced lengthwise
1 C Tomato, seeded and chopped
½ C Fresh Parsley, chopped
1 Lemon, sliced
Place the stock in a saucepan and bring to a boil. Add the saffron and paprika and simmer on low heat. Add the olive oil to a very large skillet. When the oil starts to smoke, place the sausage into the pan, brown on all sides and then remove.
Add chopped onion and bell peppers and sauté until tender. Add the rice and sauté until it turns white. Add the chorizo back to the rice mixture, then pour in the boiling stock and add the peas, tightly cover the dish and simmer for 10 minutes. Carefully remove the lid, add the clams and mussles then simmer covered for 5 minutes. Again, carefully remove the lid to the pan and place the shrimp into the rice. Cover and cook for 7 minutes or until the rice is tender and the shellfish are open.
While the shellfish are steaming, place a large skillet over medium heat. Add the olive oil to the pan. Season the split lobster with salt and pepper. When the oil smokes, place the lobster into the pan and sear on both sides until the tail curls up.
Serve the Paella hot, and garnish with fresh tomato, lemon and parsley.
Enchiladas are a classic baked tortilla dish that is usually filled with cheese, meat, veggies or beans and topped with a red, tomato/chili based sauce. This recipe uses chicken, a mixture of veggies and cheese, and is baked in a green tomatillo sauce.
I like to use rotisserie chicken or leftover baked chicken and then throw in any cooked veggies I have on hand. Start out with onions and peppers and then add anything you like including zucchini, carrots, sweet potatoes, broccoli, spinach, kale, peas, beans, tofu, seitan. You can make this all veggie style with veggies and beans, or super meaty style with a mixture of chopped or shredded beef and pork. You can also add a mixture of cheeses like cheddar, pepper jack, goat or feta, and use fresh or store bought red enchilada sauce or green salsa verde.
1.5 lbs. Chicken, cooked and chopped
1 C Onion, small dice
1/2 C Bell Pepper, small dice
1/2 C Corn, fresh, frozen or canned
3/4 C Sour Cream
1 C Cheddar Cheese, Shredded
1 tsp. Salt and Pepper
1 tsp. Cumin
1 tsp. Chili Powder
15 Corn and Flour Tortillas, small size
3 C Green Sauce or Salsa Verde
1 C Cheddar or Jack Cheese, shredded
Pre heat the oven to 400 F and lightly oil a large casserole dish. Place the first 9 ingredients into a bowl and mix to combine. Place the tortillas on a flat surface, place 1/3 - 1/2 cup of filling in the middle and then roll tightly. Place the rolled tortilla into a large casserole dish, then continue to roll the tortillas with filling and pack tightly in the dish.
Pour the green sauce over the enchiladas, top with cheese, cover tightly with foil and bake for 45 minutes. Remove the foil from the dish and cook for 15 minutes or until golden brown. Serve the hot enchiladas with sour cream and fresh pico de gallo.
Tomatillo - Green Sauce
2 tbsp. Veg or Olive Oil
1 C Onion, small dice
2 Garlic Cloves, chopped
1 tbsp. Jalapeño, chopped
1.5 C Tomatillos, chopped
2 C Chicken Stock, no salt
1 tsp. Cumin
1 tsp. Dried Oregano
1 tsp. Salt and Pepper
Place a small pot over medium heat. Add the oil to the pot, and when it smokes, add the onions, garlic and jalapeño. Cook for 5 minutes, then add the tomatillos, chicken stock and seasonings. Stir the mixture and simmer the sauce for 15 minutes. Remove the sauce from the heat and carefully use a hand blender to pulse until smooth. If you do not have a hand blender, place 1 cup of the sauce into a blender at a time, top lightly with a towel and pulse on low power until smooth. Repeat with the rest of the sauce.
Place the potatoes into a medium pot and cover with water. Bring the water to a boil and cook until soft, about 30 minutes. Drain the potatoes very well, then smash together with milk and butter. Season the potatoes with salt and pepper and set aside.
While the potatoes are cooking, pre heat a large skillet over medium heat. Add the oil to the pan, when it smokes place the ground meat into the pan. Cook the meat until cooked through. Drain the grease from the pan by using a wad of paper towels and a pair of tongs. Add the onions to the pan and cook until the onions and beef are well browned. Stir in the flour and cook for one minute. Stir in the Worcestershire sauce, tomato paste, soy sauce, beef broth and vegetables. Cook this mixture down until the sauce has thickened, about 10 minutes. Season with salt and pepper to taste.
Pre heat the oven to 425 F. Place the beef mixture into a casserole dish and top with a layer of mashed potatoes. Spread the potatoes out with the back of fork to leave a rough texture. Bake the shepherd's pie for 30 minutes or until golden brown. You can place under the broiler to get more browning action if you like.
Heat the oil in a large pot over medium heat. Place the beef in the pan and cook unitl brown. Season with half of the salt and pepper. Add the onions and mushrooms, then sauté for 10 minutes, stirring often. Mix in the flour and cook for 5 minutes, stirring often. Add the beef broth, bring to a simmer then stir in the pasta. Cover the pot and simmer on low heat for 5-7 minutes. When the pasta is still firm but almost cooked through, add the sour cream, worcestershire sauce and nutmeg, then cook for five minutes over low heat. Simmer on low heat until the sauce has thickened then season with fresh tarragon and the rest of the salt and pepper to taste.
Place a large skillet over medium heat and add the olive oil to the pan. When the oil starts to smoke add the squash, zucchini and onions to the pan. Add the herbs and toss the vegetables, cook for 2 minutes, toss again and repeat. Top the squash with the feta cheese and broil until golden brown. Remove the pan from the under the broiler, garnish with herbs and serve.
The deep of a cold winter is the perfect time for steaming hot plate of "Almost Homemade" Chicken Pot Pie. This recipe skips a bunch of time consuming steps found in a from scratch pot pie. We are using frozen mixed veggies so we don't have to chop up lots of stuff. For the chicken, you can use leftovers or a store bought rotisserie, and the creamy sauce is created with a little help from a can of cream of chicken soup, (you can sub cream of mushroom for veggie pies). We top it off with prepared biscuits for a savory crust. This recipe can be changed any way you like and easily made veggie style by taking out the chicken and adding chopped sweet potato, kale and cauliflower.
Now Get Crackin'! Chef Egg
Almost Homemade Chicken Pot Pie
2 tbsp. Butter
1 Onion, chopped
2 C Potato, chopped
1 lb. Frozen Vegetables
3 C Cooked Chicken, chopped
2 cans Cream of Chicken Soup, low salt version
2 C Milk
1 tbsp. Dried Herbs
1 package Prepared Biscuits, cut into quarters
Pre heat the oven to 400 F. Place the butter in a large saucepan or pot, add the onions and cook until soft. Add the potatoes, vegetables, chicken, soup and milk; bring to a simmer and season with herbs, salt and pepper. Cook the mixture until the potatoes are soft. Pour the mixture into a casserole dish, top with cut biscuits (give them a little space to puff up) and bake for 20 minutes or until golden brown.