Sunday, May 9, 2010

What's cooking for Mothers Day!!!!







Today I returned home from a business trip that I extended to spend the weekend with my sister and mother in Georgia. My wonderful brother in-law treated my sister and I to a cooking class at the Chateau Elan Winery and Resort. We had such a wonderful time and learned to make some wonderful dishes.






The Winery Sous chef Jimmy Ellis was great and a very patient man as he was challenged with a group of women and men who by the end of the night drove him crazy. He made us some awesome Margarita and some of us finished off his bottle of Tequila.


I thought my Chicken Enchiladas where good, but not any more thanks to Jimmy Ellis, I have a new Chicken Enchilada recipe. Can't wait to make it for my family.







Give it a try..... It is rich in flavor and delightfully creamy.



Ingredients for Enchiladas

6 corn tortillas wrapped in foil and placed in 350 oven to warm

2 cups chicken stock

2 large chicken breast

1 sprig thyme

1 shallot sliced

2 cloves of garlic minced

1 tsp tomato paste

1 tsp chili powder

1 tsp cumin

1 tsp olive oil



In large pot add chicken stock, thyme and shallots; bring to a simmer. Next add the chicken breast and cook until completely done. Remove and cool. Once Chicken has cooled cut up into small pieces and set aside.


In a saute pan add olive oil, garlic, shallot and spices to toast in pan. Next add tomato paste and stir together. Add 1 cup of leftover chicken stock and stir. Add the shredded chicken and make sure the mixture is not to runny. Once the mixture has reduced set aside to fill the enchiladas.



Ingredients for Sauce:

2 cloves garlic minced

1 shallot minced

1 pinch of cinnamon

1 tsp tomato paste

1 chipolte chili chopped

1 tsp adobo sauce

1 cup chicken stock

1 cup heavy cream

salt and pepper to taste

1 cup Monterey Jack cheese to top enchiladas

1 tsp olive oil

Fresh cilantro for garnish



Directions for Sauce:

In large pot add oil and heat to medium. Next add in the garlic, shallots, spices, chipotle chili, adobe and tomato paste. Cook until paste starts to change colors, then add chicken stock and reduce by half. Add heavy cream and reduce until thickened; season with salt and pepper.



To assemble:

Preheat oven to 450. Spray baking dish. Fill each tortilla with chicken filling, roll to close and place enchilada, seam side down into baking dish. Top with sauce and cheese. Bake in oven until cheese is melted and golden brown, about 10 minutes. Remove from oven and garnish with fresh cilantro.


Happy Mothers Day and a special thanks for my wonderful brother-in-law for making my mothers day this year extra special!!!!!!
Below are the wonderful flowers that I returned home too. My husband and daughter cleaned the house and greeted me with these beautiful roses, I spent the afternoon relaxing in the sun reading the last book of Twilight, took a little nap and then off to dinner with the family for my favorite Eggplant parmasean.

What a wonderful way to end the week!!!!

1 comment:

City Girl Turns Country said...

It was great spending the day with you.... I had so much fun and cant wait to cook for my family.... Oh Donnie and Chance loved the cake too. Hope to see you soon.