GOTTA EAT THIS: PW's White Chicken Enchiladas

Most of you probably already religiously read The Pioneer Woman: Ree Drummand's Blog.  If you don't, you should most definitely check it out.  A little photography tutorial, a pinch of homeschooling wisdom, some personal and humorous life experience, all wrapped up in my favorite section COOKING!  It's not your healthiest of gourmet fare, but hey you only live once so might as well do it right!!!  With that said, I made yet another of this lady's recipes and LORD let me thank you for bringing all the ingredients in this recipe to this earth, our lives, and well, my table!!!

You should definitely go to her site and check out the step by step photography attached to her recipe. It's beautiful and worthy of her new cookbook: The Pioneer Woman Cooks.  But, in case you'd rather stay here and use my recipe version, with realistic first time tips, here you go!

The Yummiest, life altering, button popping, make you want to do something naughty, White Chicken Enchiladas and Super Duper Moist and Flavorful Mexican Rice! Please stop what you're cooking and make this instead!!!

Before you start please note:

1. Buy a whole chicken. Ask the butcher to cut it up for you and put the innards in a separate bag or toss for you.  You can ask them to skin it first too, if you are a little freaked out by post-boiled wiggly parts! Yeah, it gets wiggly!

2.  Plan to prep (i.e. boil, cool, shred) the chicken IN ADVANCE!!! Do this in the morning, the day before and cool, as soon as you grocery shop and freeze.  Don't make the mistake I did and assume you can add this step into the recipe. It will take you 3 HOURS!!!! It's still worth it, just save yourself some agony!

3. While you are thinking of saving yourself

 some time.....go ahead and grease those tortillas up in advance too!! They can sit, post oil, covered by paper towels for a few hours.  So do it first or do it earlier. It takes up so much space to have so many different pots and pans doing this and that.  Working with hot oil when you are multitasking three other things on a hot stove can get well, a bit dangerous!!!! 

4. If you choose to do all the above and below at once because you are in the mood for Mexican and decide yummy tequila should go with that menu, save the shooters or margaritas for AFTER you cook this meal.  There are really too many things that could go wrong with hot oil!!!

5.  Add more cheese! Stuff those bad boys to the brim!! Save some of the chicken mixture and add to the white sauce!  Make two pans! You will thank yourself for making more the next 

day or if you freeze the next week!!!  

The OFFICIAL Recipes a la The Pioneer Woman:

White Chicken Enchiladas

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Difficulty: Intermediate

Servings: 6

Ingredients

• 2-½ cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• Salt And Pepper (to Taste)
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions 

and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to 

melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed! 

Good Ol' Basic Mexican Rice

Before You Start Please Note:

If you don't have all these ingredients but have a box of Spanish or Mexican rice in your pantry, just jazz it up.  Add a cup of white rice. I cup of chicken stock ( I usually have a four pack of 1 cup broths just in case or use some of the broth from the above chicken boiling). Add a can of diced tomatoes, a cup of fresh chopped tomatoes, or a can of whole peeled tomatoes and crush with your hand.  Add a little garlic powder, chili flakes or powder, and fresh parsley or cilantro, or if you have some frozen add that!  Trader Joe's sells these great frozen cilantro and basil cubes that make for instant access to fresh herb taste!!! Otherwise a good ol' box or this good ol' rice will do! Enjoy! 

The Official Recipe A La The Pioneer Woman: Good Ol' Basic Mexican Rice

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Difficulty: Easy

Servings: 8

Ingredients

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

I hope you enjoy these recipes as much as my family, my belly, my baggy jeans, and even my one year old did!!! Happy Holidays!!! 

Umm... what are you waiting for? Go make this!!!!

GOTTA EAT THIS: Elliott's Risotto!!!

When I first moved to Seattle, Eric and I were invited to a dinner party from a friend who had just gotten back from India and wanted to share some of the local fare with us!  I LOVE Indian food especially, authentic street food, and was eager to attend the party.  We all had sat down for a beautiful family style meal full of curries, grilled paneer, aromatic rices, perfect nan, chai tea, and decadent desserts.  It was love at first smell!!!  After digging in with much excitement, one of the roommates stood up suddenly and scurried off to the kitchen.  He returned with a huge stockpot, saying frantically, "I almost forgot the risotto!". 

WHAT?? Did I hear that right? We are eating Indian there is no way that guy just said risotto.  Did that guy just say RISOTTO?? Now if you know me, you know I can't live without, will always order if on a menu, absolutely die for, well made Risotto!!!  I have had my fair share of this perfectly creamy, flavorful delight! There is a huge range of quality in this dish.  I would say most restaurants are brave to serve it.  If not done right it's just an overpriced bowl of rice. Believe me, I have had too many watered down, pathetic, luster lacking attempts of this dish.  But, if made with heart and skill, like how I imagine short, plump, old Italian women have been for centuries, it becomes life altering comfort food!!! 

The guy, whose name I later I discovered was Elliott, plopped the huge pot right in the middle of the table next to the tikka masala and coincidentally right in front of ME! Lifting the lid, he said,  "I know we are having Indian and it's so good, but with all this rain I just had to make this Risotto! Enjoy!". The sex appeal of this guy shot out of the roof!  The risotto looked perfect, like bursting buds of white flowers swimming in a bath of cream holding hands with porcini mushrooms and tender grilled asparagus!!!  After eagerly serving myself a large scoop and slowly savoring the quality of the dish, I was in love with Elliott, I mean Elliott's Risotto!!! I licked my plate and after dinner ran immediately back to Elliott's room and without any grace desperately asked for the recipe.  I just needed a starting point for this kind of perfection.  Stunned by my need, Elliott ever so coolly, hand wrote me a copy of his recipe. 

I know Elliott would be proud of my sharing this recipe with you today!  Risotto really is that good!  If you already know, You Know!  If you aren't sure about or haven't had it yet, seek it out at good restaurants, and then you will know!!! But, don't be fooled!  Risotto is not for the weak of spoon!  This dish will take you a few attempts before you have the swagger of a pro.  Risotto can slip from underdone to overdone in a glance.  It takes a lot of heart to make it well.  So give yourself some room for growth and adaption.  But, this recipe is the perfect starting point to you're very own Risotto obsession!!!  I also threw in my all time favorite risotto leftovers recipe, Arancini di Riso (Stuffed Risotto Balls) which are equally decadent!!! I know you will, but in the words of Elliott, Enjoy!!!

Elliott's Mushroom and Asparagus Risotto:

1 bunch fresh young asparagus, cleaned w/ ends broken off

3 cups Arborio Rice (MUST be arborio)

1 package of dried porcini mushrooms or a porcini mushroom mill

1 pint of heavy whipping cream

1 medium shallot, diced

1 medium sweet yellow onion, diced

1 cup white wine, a good quality Riesling

1 quart good quality mushroom stock or chicken stock (1/2 of each is awesome!)

3-4 large cloves of fresh garlic, minced

1 1/2 tbsp fine dried herbs: oregano, thyme, and/or sage

1 1/2 tbsp savory (if can't find the dish is still fantastic!)

1/2 stick of unsalted butter

1 cup+ of really good quality Parm Reggiano cheese grated and extra shaved for garnish

Good quality olive oil

Salt and fresh ground pepper

Good quality balsamic vinaigrette

 In a heavy bottomed stockpot or Dutch oven, drizzle with olive oil and sauté chopped onions for 2-3 minutes, then add garlic and shallots for about 5 minutes. Season lightly with salt and pepper.

 Once sweated, add rice and stir until coated and cooked with oil about 5 more minutes. Add porcini’s and wine.

 After about 5 more minutes, add stock, 2 tbsp salt, whipping cream, and butter. Simmer about 25 minutes. Stirring occasionally with wooden spoon until thick. The longer this simmers the thicker this rice dish gets (and in my opinion the better!).

 For asparagus, clean, break ends, and toss in a mixture of balsamic vinegar, olive oil, salt, and pepper. Grill or bake until soft yet crunchy about 15 minutes, flipping about half way through.  Once done, chop into bite size pieces.  Add to thickened risotto. 

Add cheese to risotto. Be heavy handed.  Let sit 10-20 minutes until thickened.  Let cool slightly. Top with grated cheese or shaved Reggiano, drizzle with olive oil, and garnish with fresh chopped parsley.

For Leftovers: Arancini di Riso (Stuffed Risotto Balls)
2 eggs, beaten
2 c leftover risotto
½ c grated Parmesan
½ c breadcrumbs
1 c breadcrumbs to roll in
Grated parmesan for garnish
Fresh chilled mozzarella or havarti cubed
1-cup good quality marinara sauce slightly warmed or room temperature
Fresh parsley, chopped for garnish

Mix first four ingredients into a shallow dish. Roll into small bite size balls like a meatball. Then stuff one cube of mozzarella into the middle of each risotto ball. Finish rolling so cheese is hidden. Fry in hot (350 degrees) vegetable oil deep enough to cover about half the height of the risotto ball. Cook a few at a time. Gently spin the balls so all sides are golden and cheese doesn’t pop out.  Cook till golden brown and drain on paper towel. Lightly garnish with salt and Parmesan cheese. Serve warm with marinara for dipping! Garnish with fresh chopped parsley.