Archives for Entrees category

Chile Relleno Casserole

Chile Relleno Casserole

Ingredients:
4  7-oz cans whole, mild green chiles
1  pound Pepper Jack cheese
5  eggs
1 1/4 cups milk
¼ cup flour, sifted
½ tsp salt
Dash of black pepper
Tabasco sauce to taste
4 cups grated mild Cheddar cheese (1 pound)

Directions:
Slit chiles lengthwise on one side.  Remove seeds and drain. Slice Monterey Jack cheese into ¼ inch thick slices and place inside chiles.  Place stuffed chiles in a single layer in an ungreased 3 quart baking dish.  Mix eggs, milk, flour, salt, pepper and Tabasco well and pour over chiles.  Sprinkle top with grated Cheddar.  Bake uncovered at 350 degrees for 45 minutes.

This is a great favorite for everyone who has ever had it; especially men seem to love it.  If you like
more spice you can use a hotter chile or add red pepper flakes to liquid.

8 servings

WFT 71

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas

Ingredients:
6    boneless, skinless chicken breast halves (1 ½ lbs. Total)
1    T. butter
1    cup chopped onion
1    green bell pepper cored, seeded and chopped
1     red bell pepper cored, seeded and chopped
8    ounces grated cheddar cheese
1    4-ounce can of diced green chiles
1     cup purchased green chile salsa
½    cup chopped fresh cilantro
4    t. ground cumin
1    canned chipotle chiles in adobo sauce (optional)
Salt and freshly ground pepper
16    7-inch flour tortillas
10    ounces Monterey Jack cheese, grated
2    cup whipping cream
1    cup chicken broth

Garnish:
Chopped avocado
Chopped tomato
Chopped fresh cilantro

Directions:
Place chicken in pan of rapidly boiling water to cover, and simmer 15-20 minutes.  Remove from heat, drain, cool and shred chicken.  Preheat oven to 350 degrees.  In skillet, melt butter over medium heat.  Cook onion and peppers until just soft, 5-8 minutes.  Transfer to large bowl.  Add chicken, cheddar cheese, green chiles, salsa, cilantro cumin, chipotle chiles.  Season with salt and pepper to taste and mix well.

Grease 2–9×13 inch baking pans and place 1 flour tortilla on flat surface and place about 1/3 cup chicken mix along one edge.  Roll up from the fillings side and place seam down in prepared pan.  Repeat process with remaining chicken mixture. Sprinkle Monterey Jack cheese over enchiladas.  (May be prepared to this point one day in advance, cover and refrigerate.)
Combine cream and chicken broth and pour over enchiladas.  Cover pans with foil and bake 30 minutes.  Remove foil and continue baking 10 minutes or until thoroughly heated.  Serve with garnishes. Easier to serve if you cut each tortilla in half after heating.

Very popular dish and the filling is delicious just to eat by itself or in a chicken taco salad. Makes a lot so can feed a large crowd if you have other dishes also.

8  servings

WFT Member 71

Cassoulet

Cassoulet

Ingredients:
2 lbs Dry great northern beans, Soak over night
3 carrots, Finely chop
3 celery stalks, Finely chop
1 onion, Finely chop
1 Sm Head of garlic, Finely chop
2 tbsp olive oil
2 tbsp butter

6 Duck confit legs, or 3 chicken thighs and 3 chicken legs
6 Sweet Italian sausage
1 lb pork shoulder chopped
1 lb thick cut bacon chopped
2 ham hocks

Tied in a bundle with twine.
6 sprigs of thyme
3 sprigs rosemary
3 sprigs oregano
6 sprigs parsley
2 bay leaves

Directions:
Soak two lbs great northern beans over night, or quick soak by covering beans with water bring to a boil. Boil for 2 minutes turn off heat cover and let sit for 1 hour.
Meanwhile….. Finely chop 3 carrots, 3 celery stalks, one onion and garlic from one small head I use all the garlic from a large head, trust me it’s not too much.
Duck confit legs if you are serving 6 then one for each person. I diverge from this I use three chicken thighs and 3 chicken legs.
Sweet Italian sausage ½ to 1 per person.
6 sprigs of thyme, 3 sprigs rosemary, 3 sprigs oregano, 6 sprigs parsley, 2 bay leaves tied in a bundle with twine.
1 lb pork shoulder chopped.
1 lb thick cut bacon chopped.
2 ham hocks.
Brown bacon until just beginning to crisp transfer to plate.
Brown sausages on all sides in fat from bacon transfer to plate.
Brown pork transfer to plate.
Brown chicken thighs and legs in fat from bacon transfer to plate.
Sauté the vegetables and garlic in 2 tbsp olive oil and 2 tbsp butter to soften approx 10 minutes.
Then….
Put All the Meat Including Ham Hocks in the Casserole Followed by Beans, Herbs, Then Vegetables . Add 2 Quarts Chicken Stock to Just Cover. Place in 400 Degree Oven and Bake 4 Hours, Checking Every So Often and Adding Liquid If Needed.

Take out of oven and remove ham hocks remove bones chop meat and return to casserole.
Chicken will be falling off the bone so remove those bones as well.
Stir and taste the goodness!
2 cups breadcrumbs 3 garlic cloves minced 2 tbsp parsley spread this over the top and drizzle 3 tbsp melted butter over top and broil until browned and crispy.

ENJOY!

Note:
The Pictures Show a Very Large Casserole I Doubled everthing to Make This Very Large One.

WFT Member 70

Pork Tagine with Dates, Almonds, and Pistachios

Pork Tagine with Dates, Almonds, and Pistachios

Ingredients:
2-3 tbl. Ghee, or (2 tbl. Olive oil and 1 tbl. Butter)
1 Lg. Onion, chopped
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 teaspoons ground cinnamon
2 Lbs. Pork, cut in 1″ cubes ( I used a pork roast and trimmed all fat off.)
8 oz. Ready to eat Dates pitted, not prunes!
1 tbl. Honey

1 tbl. Olive oil
½ tbl. Butter
2 tbl. Slivered almonds
2 tbl. Shelled pistachios

1 small bunch of fresh flat leaf parsley chopped

Sea Salt, and Freshly ground pepper

Directions:
Saute the onions with the Ghee until golden brown.  Stir in  the turmeric, ginger, and cinnamon.  Add the pork and make sure the meat is coated with the spice.  Add water to just cover the meat and bring to a boil.  Reduce to simmer and cover for 90 minutes.  Add the dates and honey and simmer covered for another 30 minutes.  Roast the nuts in the oil and butter.  Sprinkle the nuts on the mixture along with the parsley.  Season with the Salt and Pepper and serve.

Note:
Serve with Buttery Couscous and a crunchy Lemon Romaine Salad.

WFT 21

Maryland Crab Cakes

Maryland Crab Cakes

Ingredients:

1# Blue Crab meat
8 Saltine Crackers, Crushed (2/3 cups)
2 Egg
1 tsp  Bay Spice
1/8 cayenne
2 T mayonnaise
1T Fresh Parsley
1T Green Onion, Chopped
S & P to taste

1T Butter (melted) for cooking

optional: dredge in panko before you saute the cakes

Directions:
Mix the ingredients. Shape into patties and hold in the frig. for an hour.  Saute in hot butter until golden on both sides.  (Can be frozen prior to cooking if desired.)

Serves  4

WFT 21

RED BEANS & RICE

RED BEANS & RICE

Ingredients:
1 Lg. onion, chopped
2 Tbs. Oil
8 C water
2 Tbs. Worcestershire
1 Tbs. Cajun Spice , (Look in Spice Categories)
1/8 tsp. pepper
1 Lb. dry red beans
1 ½ – 3 Lb. ham, sausage or both

Directions:

Sauté the onion in the oil until tender. Add water, Cajun spice, Worcestershire, pepper and the red beans. Cook for about an hour. After that remove 4 Tbs. of the beans and crush. Return beans to pot and add meat. Cook for 4 – 6 hours and serve over rice.

WFT 57

SIX HOUR STEW

SIX HOUR STEW

Ingredients:
2-lbs. Stew meat browned
salt and pepper as you layer
5 stalks celery (cut in 4 pieces)
4 carrots (cut 5 pieces)
1 can of potatoes (drained)
15 OZ can cut green beans and juice
1 small bag of frozen pearl onions
15 OZ can tomatoes (use whole)
1/3 cup Tapioca

Directions:
Pour juice off potatoes and add 1/3 C minute tapioca. Put in large covered roaster. Layer ingredients as given in recipe. Do not stir. Add juice of tomatoes and tapioca on top cover- bake 275° (do not peek)
WFT 57

PORK CHOPS WITH ARTICHOKES & FETA

PORK CHOPS WITH ARTICHOKES & FETA

Ingredients:
1-6oz jar marinated artichokes
chops cut 1 inch thick
1 clove garlic, minced
1 can tomatoes (15 oz.)
½ C dry red wine
½ tsp. Dry rosemary
¼ lb. FETA cheese
1 Tbs. lemon peel

Directions:
Drain marinade from artichokes and place in frying pan; chop artichoke hearts and set aside. Add chops to pan and cook on medium-high heat, turning as needed, until meat is well browned on both sides, 10 to 12 minutes total. Transfer pork to shallow baking dish; set aside. Drain fat; discard. Add minced garlic, tomatoes, wine, and rosemary. Boil uncovered until reduced to 1 ¼ C, 6 to 8 minutes; stir often, breaking up tomatoes with a spoon. Pour sauce over meat. Mix artichokes, cheese, & lemon peel. Spoon equally on to chops. Bake in a 400ø oven until cheese begins to brown, 12 to 15 minutes. Serves 6.

WFT 57

PEPPERONI SPAGHETTI SAUCE

PEPPERONI SPAGHETTI SAUCE

Ingredients:
1 C sliced mushrooms
1 C chopped onions
1 C pitted ripe olives
½ C chopped parsley
1 C water
2-14 ½ oz. cans stewed tomatoes
1-6 oz. can tomato paste
2 tsp. Dried basil
½ tsp. Dried oregano
¼ tsp. Pepper
1 Tbs. Country style Dijon mustard
1 tsp. Chopped garlic
8 oz. pasta
1 ½ oz. sliced pepperoni

Directions:
In a 3-qt pan combine all ingredients except pepperoni. Cook over medium heat, stirring occasionally, until sauce is thickened (15 to 20 minutes). Cook spaghetti. Stir pepperoni into sauce; continue cooking until heated through. Note: serves 6

WFT 57

STUFFED CHICKEN BREASTS

STUFFED CHICKEN BREASTS

Ingredients:
6 chicken breasts
½ C lemon juice
8 oz. cream cheese
1/3 C chopped green onions
½ tsp. Dried tarragon
½ tsp. Salt
6 slices of bacon

Directions:

Place the chicken in the lemon juice. Mix the cream cheese, onion, tarragon and salt. Place 2 tablespoons on the chicken, then roll the breast. Wrap the bacon around the chicken. Bake at 350  for 30 to 40 minutes.
WFT 57