Recipes to remember

Here are a few links to recipes that I found (usually on Cooking Light) that were a hit and worth remembering

• Chipotle Chicken Taco Salad: http://www.myrecipes.com/recipe/chipotle-chicken-taco-salad-10000001215905/
• Chicken and Bacon Rollups: http://www.myrecipes.com/recipe/chicken-bacon-roll-ups-10000001634741/

Stacked Chicken Enchiladas

These towers are huge and the recipe serves more than the estimated 8 servings (each serving 1/4 stack).  I recommend only making a 1/2 recipe at a time unless you have a huge group.  They are also quite messy because of the sauce.

Ingredients
1  cup  chopped onion
1  tablespoon  olive oil
1  can (28 oz.) red chili sauce, divided
1/2  cup  pine nuts
1/4  cup  golden raisins
1/4  teaspoon  cinnamon
1/4  teaspoon  ground allspice
1  tablespoon  finely chopped canned chipotle chilies in adobo sauce, plus 2 tsp. sauce (see Notes)
1  tablespoon  tomato paste
1  tablespoon  firmly packed light brown sugar
1  tablespoon  white wine vinegar
3 3/4  cups  shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
12  corn tortillas (6 in. wide; see Notes)
3  cups  coarsely shredded jack cheese
2  radishes, halved and thinly sliced
3  tablespoons  fresh lime juice
1/4  cup  extra-virgin olive oil
5  to 6 cups very thinly sliced green cabbage (see Notes)
1/4  cup  coarsely chopped fresh cilantro
Salt and freshly ground black pepper
Preparation

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
2. Stir in 3/4 cup red chili sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chilies, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chili sauce into a pie pan.
3. To make enchilada stacks, dip 1 tortilla in chill sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese.  
4. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
5. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
6. Meanwhile, pour remaining chili sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. 
7. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
8. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chili sauce to add to taste.

Chili Con Carne

When I was in my first or second year of law school, my aunt was having a dinner party.  Her guests were friends from Norway and friends she was going to go on a walking pilgrimage through Norway with.  To show them a true American meal, she decided to serve a variety of chilies.  One was a traditional turkey chili with red beans, one was a vegetarian chili, and the last was this Chili Con Carne.  Tastes like no other chili and is perfect for a cold winter evening.

Ingredients

1 small can of chipotle chilies
1/2 cup water
3 tablespoons vegetable oil
4 ounces pork, finely chopped (chops or loin)
2 pounds of beef stew meat, cut into 1/2 inch cubes
2 large white onions, chopped (approx. 2 cups)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregeno
1 bay leaf
 Salt
1 can (28 oz.) crushed tomatoes
2 bottles beer (Newcastle is my favorite)
1 tablespoon distilled vinegar

Optional Toppings: sour cream, avocado, cheddar cheese, green onions, tortilla chips

Preparation

1. Remove seeds from 3 or 4 individual chipotle chiles.  Set aside 
2. In a blender, puree 3 to 4 chiles, 1/2 cup of water, and canned sauce (approx. 3 tablespoons, vary for desired level of spice)
3. Heat 1 tablespoon oil in a large Dutch oven over medium high heat.  Add pork; cook until browned (approx. 3 min per side). Transfer to plate.
4. Working in batches, cook beef until browned, 3 minutes per side.  adding more oil as needed and transferring browned meat to the plate.
5. Reduce heat to medium low.  Add onion and garlic; cook until softened (approx. 6-8 minutes), stirring often.
6. Stir in cumin, oregeno, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (add more for heat, if desired).  Cook 1 minute.  Add chile puree.  Raise heat to medium high; cook, stirring, 2 minutes.
7. Return meat to pot.  Add 2 tablespoons salt, canned tomatoes, and beer.  Bring to a boil.
8. Reduce heat to medium high.  Simmer, stirring occasionally, 1 hour, 15min.  
9. Reduce heat to medium low; simmer, stirring occassionally, until meat is tender and sauce is thick, about 30 more minutes.
10. Discard bay leaf.  Stir in vinegar.
11. Serve (very filling, so start with small portions); add toppings as desired.