ENCHILADA SAUCE

 

2 ounces dried guajillo chile peppers, stemmed and seeded
2 ounces dried New Mexico chile peppers, stemmed and seeded
2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp dried oregano
salt to taste
vinegar or lime juice, optional




Working in two batches, toast the chiles in a Dutch oven over medium high heat for just a minute or so, tossing constantly. You want them to start to darken, but not burn.

Add 8 cups of water to the pot and bring to a boil. Turn down the heat and let boil gently for about 15 minutes.

Remove the chiles to a blender and add 5 cups of the cooking water. Let the mixture cool for a while and then blend until smooth. 

Heat the oil in a saucepan over medium heat and add the spices. Sauté for a minute or two to bloom the flavors, stirring constantly.

Pour the blended sauce into the saucepan and bring it to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together.

Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to 10 days

Andes Mint Brownies

 

1/2 cup unsalted butter (melted)
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
3/4 cups all purpose flour
1 4.67oz pack Andes Creme De Menthe Thins (or Andes baking chips)

Chocolate Ganache:
8 ounces semi-sweet chocolate chips
1 cup heavy cream
1 4.67oz pack Andes Creme De Menthe Thins 

Instructions

Preheat oven to 350°F. 

Line a 8 or 9-inch square baking pan with aluminum foil.

Combine the melted butter and cocoa powder until fully blended. Set aside.

Beat the eggs and sugar together on medium speed for about 5 minutes, until thickened.
Stir in the salt and vanilla, then the chocolate mixture until blended.
Mix in the baking. powder and flour until just combined – do not over mix.

Add half of the brownie batter to the pan. Top with one package of the Andes candy.
Top the candy evenly with the remaining batter.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Ganache (optional)
Add chocolate chips to a large bowl.
Heat the heavy cream in a sauce pan over medium until simmering.
Pour the hot cream over the chocolate chips and stir until the chocolate is fully melted and well blended.

Pour the ganache over the brownies and top with additional chopped Andes candies.
Allow to set at room temperature or place in the refrigerator to set faster.
Cut into 9 squares and serve.

Easy Chicken Madeira

Ingredients:

2 chicken breasts sliced in half lengthwise and pound between plastic wrap or zip bag
salt & pepper to taste
4 tablespoons flour divided - 2 tablespoons for sauce
4 tablespoons butter divided
1 tablespoon olive oil
16 oz mushrooms sliced
2-3 clove garlic minced
2 cups Madeira Wine sweet white wine
2 cups chicken broth
1 lb asparagus trimmed and blanched
1/2 cup cheddar cheese or mozzarella cheese
parsley finely chopped, for garnish

Instructions:

Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.

Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. 

Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft. Transfer mushrooms on to a plate. 

Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.

Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.

Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts.

Grilled shrimp

 

FOR THE SHRIMP MARINADE:

Olive oil
Fresh garlic
Fresh jalapeno
Brown sugar
Smoked paprika
Chili powder
Garlic powder
Onion powder
Cumin
Kosher salt
Black pepper

FOR THE SHRIMP SKEWERS:

Extra Jumbo shrimp:  “16 to 20 per pound”, also meaning that there are 16 to 20 shrimp in a pound.
Fresh lime and cilantro: 

Shrimp does not take long to grill, especially over medium-high heat. Once the shrimp are nicely charred and no longer opaque, they’re done.

Heat grill to medium-high.
Clean grill grates well. Then oil the grates.
Grill shrimp for 3 to 4 minutes per side. Do not overcook.

Weeknight Paella

 

Quick Pickled Onions

1 cup red wine vinegar

1/3 cup sugar

1/8 teaspoon table salt

1 red onion thinly sliced

Microwave vinegar, sugar and salt in medium bowl until simmering, 1-2 minutes. Add onion and let sit, stirring occasionally for 45 minutes. Drain and refrigerate for up to one week.

Overnight oats

½ cup old fashioned rolled oats, you can also use gluten free oats
½ cup milk, any milk, including skim, soy, almond, etc.
¼ cup plain yogurt

Pinch of salt
1 tablespoon honey, or to taste 
1 tablespoon chia seeds
¼ teaspoon pure vanilla extract
Diced or sliced fresh Fruit, for garnish, optional
Chopped nuts, for garnish, optional
Coconut shavings, for garnish, optional

Instructions

Add oats, milk, yogurt, salt, and honey to a glass container, glass jar, or a cereal bowl.
Stir in chia seeds, vanilla (and dissolving mix-ins such as cocoa powder, if using).
You can also stir in Nutella or peanut butter, or wait to add those right before serving. However, If using berries, nuts, and other toppings that will get soggy, don’t add them until the next day, right before serving.
Cover the oats and refrigerate for at least 4 hours, or overnight.
Uncover; if oatmeal is too thick, thin out with more milk.
Top with fruits, nuts, coconut shavings

Berry Oatmeal Variation: Add ½ cup fresh berries right before serving, and top with chopped nuts, if desired.

Chocolate Oatmeal Variation: Stir in 2 teaspoons cocoa powder.

Peanut Butter Oatmeal Variation: Stir in 1 tablespoon smooth natural peanut butter right before serving.

Nutella Oatmeal Variation: Stir in 1 tablespoon Nutella right before serving.

Banana Bread Oatmeal Variation: Just before serving, stir a pinch of cinnamon into the oats, and top with sliced or chopped banana and chopped pecans or walnuts.