"Recipes are meant to be shared"...Ann Thibeault

Monday, August 27, 2018

Chicken Enchiladas

Last night's dinner.

My favourite version of Chicken Enchiladas.

I made the enchilada sauce before leaving for work yesterday morning. Roasted a couple of bone in chicken breasts after I got home. I made a fresh salsa from our own tomatoes. Matt cooked a pot of pinto beans in the Breville Pressure Cooker.

Dinner came together quickly.

Just had to pull apart the chicken breast, toss with a little of the enchiladas sauce. Dip corn tortillas into the sauce and fill with the chicken. Top with lettuce and tomatoes from the garden. Sliced onion and cheese. The pinto beans were topped with a little of the salsa and dinner was served.

I love this dish so much, and since I still have one of the roasted chicken breasts, and enchilada sauce and beans leftover, I might have the same thing again for dinner.

Enchiladas Sauce
1/2 white onion
1 garlic clove
2 or more dried peppers
1 can tomatoes
chicken broth
REmove seeds from peppers. Break into small pieces. Saute peppers with onions and garlic in a little
olive oil. Until fragrant. Add chicken broth and pureed tomatoes. Season with salt, pepper, oregano
and cumin. Simmer for at least one hour. Use a stick blender to puree. Strain and serve over enchiladas.

Sunday, August 26, 2018

Anniversary Dinner

Moe and I celebrated our
39th Wedding Anniversary yesterday.

Not a fancy dinner, but one of his favourite meals. 


Halibut fish and chips. 

Light crispy batter with hand-cut fries.
Double fried. 

I recently adjusted the recipe for the batter
so am sharing it again.

Fish  Batter

3/4 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking powder
Club Soda
Oil for deep-frying (I used canola Oil)

Mix flour, cornstarch, salt, and baking powder.
Add soda water gradually, stirring with a fork, first to create a paste
and then until mixture is like a pancake batter.
I like it on the thinner side.
Heat oil for frying to 350°F.

Dry Fish well.
Dip into batter letting excess drip off before carefully slipping into hot oil.


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