Chicken Enchiladas w/ Green Sauce

Chicken Enchiladas w/ Green Sauce

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.

Enchilada Filling

  • 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.

    Tilapia with Peach and Corn Salsa

    I created this recipe while performing a demo at the Baltimore Farmers Market and Bazaar. I arrive early to set up my gear and the farmers bring me the bounty of the day. Usually in the summer months I am rolling in squash, greens and berries. Today was a treat when I greeted with a pile of fresh ripe peaches sweet corn and mint. I figured this would make a great salsa to top the seared tilapia that I was prepped to make. With a little love from the crowd, we prepared a great dish, bursting with colors, flavors, textures and nutrition.

    Tilapia with Peach and Corn Salsa

  • 2 tbsp. Olive Oil
  • 4 Tilapia, filets
  • 1 tsp. Salt and Pepper
  • Place a skillet over medium heat and add the oil to the pan. Dry the tilapia filets with a paper towel and season with the salt and pepper on both sides. When the oil smokes, place the filet into the pan and cook for 3-4 minutes. DO NOT TOUCH THE FISH!!!

    When the fish has cooked up the sides, very carefully flip the filets. Cook for 3-4 minutes or until the fish flakes apart easily when touched with a fork.

    Serve the tilapia on a platter and serve with a scoop of the peach and corn salsa.

  • 3 Peaches, small dice
  • 2 Corn, cut off the cob
  • 1/3 C Onion, small dice
  • 1 Bell Pepper, small dice
  • 1/4 C Fresh Mint, chopped
  • 1 tbsp. Olive Oil
  • 1 Lemon, juiced
  • 1 pinch Salt and Pepper
  • Place all of the ingredients into bowl and mix to combine. Season with salt and pepper and store in the fridge until service.

    You can throw just about any summer fresh veggies into this mix and have great results. I like to add fresh chopped yellow squash or zucchini, plums, edamame, apple or pears, blueberries and black beans.

    Now Get Crackin'! Chef Egg

    Falafel - Chickpea Fritters

    Falafel is a staple street food in Middle Eastern countries and throughout Europe. A good falafel is made by stuffing a big pita with fried chickpea fritters, seasoned with warm spices like, cumin, paprika and coriander. These crispy fritters are then topped with salads made from fresh chopped tomato, onions and cucumber as well as a parsley and bulgar wheat salad called tabouleh. A falafel is then finished off with a drizzle of tahini (sesame seed paste) and dollop of greek yogurt tzadziki. If your lucky, some places will top the whole thing off with French fries.

    This sandwich is inexpensive to make, has all of the food groups, is vegetarian and bursting with fresh flavors and textures.

    Middle Eastern Falafel - Chickpea Fritters

  • 16 oz. Canned Chickpeas, drained
  • ½ Onion, minced
  • 1tsp. Cumin
  • 1tsp. Coriander
  • 1tsp. Paprika
  • 1 Egg
  • ½ C Bread Crumbs
  • ¼ C Parsley, chopped
  • ¼ C Vegetable Oil
  • Place the first 8 ingredients into a quart sized freezer bag, seal tightly and smash with hands to combine. You can also pulse the all of the ingredients in a food processor until combined. Form 4-8 equal sized balls and then press into patty. Place a large skillet over medium heat and add the oil. When the oil starts to smoke lightly, carefully add the patties to the pan. Fry the patties on one side for 2 minutes and then turn, continue to cook the other side until golden brown. Drain the falafel well on paper towels and season with salt and pepper.

    You can serve you falafel on pita bread or any middle easter or greek flat bread. Top your falafel with chopped tomato, cucumber, pickles, greek yogurt, hummus, tabouleh, tahini and even french fries.

    Asian Sriracha and Honey Beef

    Asian Sriracha and Honey Beef

  • 1 tbsp. Oil
  • 1 lb. Beef, sliced thin - Flank, Sirloin, London Broil, Skirt
  • 1/2 tsp. Salt and Pepper
  • 1 tbsp. Garlic
  • 2 tbsp. Soy Sauce
  • 1 tbsp. Honey
  • 1 tbsp. Sriracha
  • Garnish with sliced jalapeño, green onions, limes and fresh cilantro or basil.

    Place a large pan over medium heat. Dry the beef very well using paper towels. Season the beef with salt, pepper and garlic. When the oil smokes, place the beef into the pan in a single layer, do not over lap. Cook the beef until browned on one side, about 3 minutes. Turn the beef and cook for another 3 minutes. You can remove the first round of beef and repeat the process with the rest, working in small batches.

    At this point the beef should be almost cooked through and browned an all sides. Add the soy sauce, honey and Sriracha to the pan, and toss with the beef until the sauce is thick. Garnish the beef with fresh greens and herbs and serve immediately!

    Chef Egg - June 2015 Schedule of Events

    Chef Egg - June 2015 Schedule of Events

  • Healthy Cooking Demo @ Tutties Wellness Festival
  • Saturday June 13th, 1:30p, Cost – Free, Info at http://tuttiesplace.org/np/our-events/

  • Chef Egg Cooking Demo @ Baltimore Farmers Market and Bazaar
  • Sunday June 14th & 21st, 9:30a, Cost – Free

  • Chef Egg Cooking Demo @ The Baltimore Wine Festival
  • Saturday June 20th, Time – TBD, Tickets and Info at http://ow.ly/NVJhx

  • Hands On Knife Skills Class @ Station North Tool Library
  • Tuesday June 23rd, 6:30p, Cost $35, Tickets and Info at http://ow.ly/NVJQL

  • Kids Cooking Class @ While Foods Market Rockville
  • June 30th, 4:00 pm, Cost - Free Tuesday Half Pints Club - Make Your Own Ice Cream Party

  • Chef Egg Live – Taco Takeover @ Blue Moon Café
  • Wednesday July 1st, 7:15p. Cost – $15, Tickets and Info at http://ow.ly/NVSyu Menu: Homemade Corn Tortillas, Cuban Pork Mojo, Quick Pickled Veggies, Mango Chili and Avocado Salsa

    Crispy Summer Squash Pancakes

    Crispy Summer Squash Pancakes

  • 1 tbsp. Olive Oil
  • 5 C Yellow Squash or Zucchini, small dice
  • 1/2 C Onion, small dice
  • 1/2 C Red Bell Pepper, small dice
  • 1/2 tsp. Salt and Pepper
  • 1.25 C Saltine Crackers, crushed or Bread Crumbs
  • 2 Eggs
  • 1/3 C Parmesan Cheese
  • 1/4 tsp. Red Chili Flakes
  • 1 C Cornmeal or Polenta
  • 1/4 C Oil
  • Place a large skillet over medium heat. Add the oil, when it smokes, place the squash, onion and bell pepper into the pan. Cook until soft, about 10 minutes. Season with squash with salt/pepper then place the mixture into a sieve, strainer or colander. Place the sieve into a bowl, and let this drain for 1 hour in the fridge. The goal is to drain as much of the liquid from the veggies as possible while cooling it down.

    Place the squash mixture into a bowl and smash together with the crushed crackers, eggs, cheese and chili flakes, until a chunky batter forms. Place this mixture into the freezer for 30 minutes to firm up. Remove the squash from the freezer, drain off any water that has come to the top.

    Place a large heavy skillet over medium heat and add the oil to the pan. Form the pancakes by scooping 1/4 C of the mixture, form a patty and lightly dredge in the cornmeal. The batter will be loose, so don't worry about making a mess or that your pancakes are not perfectly shaped. When the oil smokes very lightly, carefully place the pancakes into the pan and cook for 3 minutes. Use a spatula to flip the pancakes once and cook for 3-5 minutes or until golden brown. Remove the pancakes from the pan and place on paper towels to drain well.

    Season with salt and pepper and serve hot. You can also cool/freeze these for later use. Just place them into the oven or toaster oven at 400 F or until crispy. I like to serve these with chicken and fish for a dinner or lunch and fried eggs for breakfast.

    Old Bay Potato Chips

    Homemade potato chips are truly a special treat! This recipe for fresh thick cut kettle style chips will satisfy your munchies like no other. You can toss in the classic Maryland style seasoning, Old Bay or cover in your favorite seasonings. Try salt and vinegar, bbq seasoning, cheddar cheese powder, dry ranch or italian dressing seasonings.

    Old Bay Potato Chips

  • 2 lbs. Russet Potatoes, sliced 1/8 inch
  • ¼ C Vinegar
  • 1.5 - 2 qts. Peanut Oil
  • 2 tbsp. Old Bay
  • Pre heat a large, heavy cast iron pot over medium/heat heat. Add the oil to the pot and heat to 375 F. We use peanut oil for its clean flavor and high smoke point. Next, slice the potatoes to 1/8 inch. You can hand cut the chips or using a mandolin or food processor.

    Bring a large pot of water spiked with the vinegar to a boil. Cook the sliced potatoes for 2 minutes and carefully remove using a slotted spoon, tongs or bamboo wire strainer/skimmer. Drain the potatoes and dry them well on paper towels. Cooking the potatoes in "vinegarized" water will do 3 things. First, it will quickly remove the extra starch. Second, it will pre cook the potatoes, decreasing the frying time. Last, the addition of the vinegar will make sure the potatoes will not over brown when cooked.

    If you do not want to boil the potatoes, you can soak them in cold water over night, Changing the water several times or until the water runs clear.

    When the sliced potatoes are as dry as possible, carefully place them into the oil and cook for 5-7 minutes or until golden brown and crispy. Move the chips around to cook evenly. Remove the chips using a slotted spoon or tongs, place on paper towels to drain. Pale the chip into a large bowl and toss lightly with the old bay seasoning. Serve hot!

    Rock Fish with Corn and Crab

    Rock Fish with Corn and Crab

  • 2 tbsp. Oil
  • 1.5 lbs. Rockfish, Cod, Tilapia, 4 - 6 oz. portions
  • 1 tsp. Salt and Pepper
  • ½ C Flour
  • 3 Egg, whisked
  • 2 tbsp. Butter
  • 1 tbsp. Shallots
  • ½ C Potato, small dice
  • ½ C Bell Peppers, small dice
  • ½ C Fresh Corn Kernels
  • 6-8 oz. Lump Crab
  • 1/2 C Wine
  • 1/2 C Cream
  • 1/3 C Tomato
  • ¼ C Fresh Herbs, chopped
  • Pre heat the oven to 425 F. Pre heat a large skillet then add the oil to the pan. Season the halibut with salt and pepper, dredge lightly in flour, dip in the eggs and then place in the pan. Cook the fish for 3-5 minutes or until browned lightly, turn the fish and repeat. Place the fish on a baking sheet and bake for 5 minutes.

    Wipe the pan clean then add the butter to the pan. Place the shallots, potato, corn, bell pepper into the pan and sauté until soft. Add the crab toss with the vegetables and then deglaze the pan with wine, simmer for 2 minutes and then add the cream. Simmer for 5 minutes; add the tomato and then season with salt and pepper.

    Place the fish on a plate, top with the crab mixture and garnish with fresh herbs.

    Ricotta Gnocchi with Peas

    Ricotta Gnocchi with Peas

  • 2.5 C Flour
  • ½ tsp. Salt
  • 1 lb. Russet Potato, baked and cooled
  • ½ C Ricotta Cheese
  • 2 Egg
  • 2 tbsp. Butter
  • 1 C Green Peas, fresh or canned
  • ½ C Cream
  • ¼ C Fresh Herbs, chopped
  • Remove the skin from the cooled potato and shred finely on a grater. Place 1 cup of flour and salt in a bowl and make a well in the middle. Place the potato, ricotta and egg in the well and start to mix. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface. Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions and place on a sheet tray and freeze for 10 minutes.

    Pre heat a large skillet over medium heat. Add the butter to the pan, then add the peas and toss for 3 minutes. Add the cream and bring to a simmer.

    Boil the gnocchi in salted water until they float to the top, about 90 seconds.

    Add the gnocchi to the sauce and cook until the sauce is thick then toss in the fresh herbs and season with salt and pepper.

    Chicken Piccata

    Chicken Piccata

  • 3 Chicken Breast, sliced thin and pounded flat
  • 1 tsp. Salt and Pepper
  • 1/3 C Flour
  • 2 tbsp. Butter
  • 1 tbsp. Oil
  • 1/2 C Onions, sliced thin
  • 1/4 C Capers
  • 1/4 C Fresh Lemon Juice
  • 2/3 C Prepared Chicken Stock, low or no salt
  • 1 tbsp. Butter
  • Season the chicken on both sides with salt and pepper and then lightly dredge in flour, shaking off any extra. Place a large skillet over medium heat and add half of the butter and oil to the pan. When the oil starts to shimmer, place 3 pieces of chicken into the pan. It should sizzle right a way. Cook for three minutes or until the bottom starts to brown lightly. Turn the chicken and repeat. Remove the chicken from the pan, add the rest of the butter and oil to the pan and repeat with the remaining chicken. Remove the chicken from the pan, then add the onions and cook until soft. Add the capers, lemon juice and chicken stock stirring up any brown bits from the bottom of the pan. Place the chicken and any juices back in to the pan and simmer on low heat, until the sauce is thick, about 5-7 minutes. Stir in a tablespoon of butter into the sauce and then season with salt and pepper.

    Garnish the chicken with fresh parsley and serve with pasta, steamed vegetables, potatoes, grains or rice.

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