Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
As you can see my Enchilada Stack is not green. Last month I worked on making some Chile Verde and felt that I would give making a red sauce a try instead. I made homemade corn tortillas and stacked the enchiladas with olives as an ode to my Mother’s enchilada influence.
This recipe cracks me up, mostly because Julia Child try to help you create a spit roasted chicken without the use of a spit. The basic technique for cooking whole poultry is common in most cookbooks, first cook the bird at a high temperature and then lower the temperature to complete the roast. I do the same thing when I cook turkeys.
Hey Guys! Well, after this months Daring Bakers’ challenge I had a few items in my pantry to put to use. Hrmm.. Marsala wine and homemade Mascarpone cheese.. The first thing that popped into mind was Chicken Marsala, but instead of finishing it with cream I decided to use my Mascarpone cheese. This was truly a very special dinner, that was not that hard to make. If you are having company, and you want to impress your guests, but not kill yourself making dinner this dish is for you.
The past few days have been so cold in the Bay Area. Time for some more soup! This recipe is pretty simple, and you can you chicken legs or thighs if you prefer them over breasts. I used breasts cause they are a staple item in my freezer.