11 November 2008

Have a FIESTA tonight!

serves a lot or just enough if you eat like us
2-3lbs chicken breast
1 medium onion, chopped
1 packet of fajita seasoning
approx. 10-12 fajita size flour tortillas
1 lg. can enchilada sauce
1 jar of your favorite salsa
lots and lots of shredded colby-jack cheese (don't be shy, we are not worried about your arteries)
  1. boil chicken breast, when cooked through put on a plate and let cool
  2. preheat oven at this point to about 350
  3. when chicken is cool to the touch, shred or chop into small pieces, put all of shredded chicken into large skillet, add the chopped onion, fajita seasoning, a little water (enough to coat the chicken and moisten the seasoning, about 1/2 cup), stir together over med. heat and simmer 3-5 minutes so the flavors can blend, set aside and let cool enough so that you can handle it when scooping it into the tortillas
  4. scoop a couple of large spoonfuls of chicken mixture into a tortilla, fold in sides and roll up tightly, line a large glass baking pan (like a lasagna pan) sprayed with cooking spray with all of the filled tortillas, tuck them in tightly next to each other
  5. dump (that is a technical term) all of your enchilada sauce and salsa over the top of the filled tortillas, then dump all of the cheese, the more the better, over the top of that
  6. cover with foil and bake for about, ummmm, 30-40 minutes or until heated through, and then uncover and bake about 10 more minutes until cheese is golden bubbly (which reminds me of Truvy's "cupa, cupa, cupa" from Steel Magnolias, "a cup a suga, a cup a flour, a cup of fruit cocktail with the juice, and bake at 350 until golden bubbly.") *my husband likes me to blast the cheese under the broiler to get it crusty on the edges, but whatever
  7. serve with a dollop of sour cream, Mexican rice and beans

MEXICAN FLAN-courtesy of Daisy Martinez
serves 10-12 (that's her over there>>>)
1 cup sugar
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
3/4 cup milk
3 large eggs
3 yolks
2 teaspoons vanilla extract
1 cup Nestle's Media Crema or sour cream
  1. Preheat the oven to 350 degrees F.
  2. Make the caramel: Have ready a 9.5-inch-deep dish pie plate and a pair of potholders or oven mitts. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pan, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pan into a shallow roasting pan.
  3. Bring a tea kettle of water to a boil. Meanwhile, combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds. Add the crema Mexicana or sour cream and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
  4. Pull out the oven rack and set the roasting pan with the caramel-lined pie plate on the shelf. Pour the custard mix into the plate. Pour enough water from the tea kettle into the roasting pan to come halfway up the side of the plate. Bake until the center of the flan is set, about 35 minutes.
  5. Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least 2 hours or up to 1 day.
  6. To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds; the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
ps To the right is a picture of media crema. It is found in the ethnic aisle at the grocery store with all of the Mexican/Latin foods. It is the secret weapon in this particular flan recipe. It is referred to in English, as table cream, similar to sour cream, but not quite. You will not be sorry if you try this in your flan! (Because I am sure you've said to yourself before, "What can I do to kick up my old, usual flan recipe that I use ALL the time?")

pps My camera is on the fritz (again), that is why my posts have not included any personal photos. It is hard to be funny without the inspiration of my family and friends. Hopefully, I will figure something out soon. This will have to do for now:

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