Tuesday, March 1, 2011

Recipes for Company

We had company over Sunday evening to watch the Oscars. My cooking skills are a little rusty since we haven't entertained in a while. I ended up making these easy chicken enchiladas. I found the recipe in Real Simple. I tweaked it a little bit. Here's the altered recipe:

Chicken Enchiladas Verdes 

2 boneless skinless chicken breasts
1 16-ounce jar mild salsa verde
1 cup sour cream, plus more for serving
8 ounces Monterey Jack cheese, grated (about 2 cups)
kosher salt and black pepper
8 6-inch flour tortillas
cilantro (optional)
rice, for serving


Heat oven to 400° F. Place the chicken in a medium pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken.
Meanwhile, in a blender, puree the salsa and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup sour cream.
To the chicken add ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper and toss to combine. You can also add 1/2 a can of rinsed and drained black beans and 1/2 cup thawed frozen corn.
Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with cilantro, sour cream, and rice, if desired.

We are also having company over on Friday for dinner. I'm going to use a Rachel Ray recipe for spaghetti & meatballs that I love. No altering required. And you have to make the sauce ... no opening a jar of sauce for this recipe.

Spaghetti & Meatballs 

1 pound spaghetti
Salt, for pasta water

1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table


Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)


1 comment:

  1. Yum! I like to serve the enchiladas with a corn and black bean salad. Just mix up some corn, black beans, onions, peppers, cilantro, salt, pepper, olive oil and lime...instand salad!