Wednesday, March 30, 2016

Rum Coconut Blondies

Yesterday was the day.  I had such an overwhelming craving for something sweet that everything I saw looked wonderful unless it was a salad or a vegetable.  When I spied a recipe for rum and coconut blondies with white chocolate chips and macadamia nuts, I knew it was time to bake.

The recipe looked simple enough.  So into the didn't take long before I was popping a pan of blondies into the oven.  Are there more calories if one eats them warm?  I hope I could hardly wait for them to come out of the oven.

Yes, I was going to have to let them, I was patiently waiting for them to cool, I looked at the blondies and my mind immediately flashed on the amount of butter written in the recipe....6 Tablespoons...and the amount of butter that I had browned...6 ounces....yep, there is a difference.  So, we have blondies with quite a bit more butter than needed.  And the moral of the story is:  slow down, read and reread....

That "little" error didn't stop my sampling...and sampling again!

Rum Coconut Blondies

Yield:  16 squares (2-inch X 2-inch)

3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup macadamia nuts, toasted and chopped
6 Tbsp unsalted butter, browned and cooled slightly
3/4 cup light brown sugar, packed
1 large egg, at room temperature
1 tsp vanilla
2 Tbsp spiced rum OR tsp rum extract
1/2 cup white chocolate chips
1/4 cup unsweetened coconut

Preheat Oven:  350° F.

Line an 8-inch X 8-inch baking dish with parchment paper allowing it to extend above the top edge of the side.  Take another sheet of parchment and line the pan in the opposite direction.  Allow these ends to also extend up the sides.  Cut any overhang even with the top of the baking dish.  Spray the parchment with cooking spray.  Set aside.

In a small pan, brown the butter over medium heat, stirring occasionally.  Cook the butter until it begins to turn an amber color and has a nutty aroma.  Pour the butter into a large mixing bowl and set aside.

Spread the macadamia nuts on a parchment-lined baking sheet.  Bake at 350° F. for 10 minutes. Transfer the nuts to a cutting board and coarsely chop.  Set aside.

In a small bowl, whisk the flour, baking soda and salt.  Set aside.

In the mixing bowl with the brown butter, add the brown sugar.  Mix on low until well blended.  Add the egg and mix until the mixture lightens in color and is smooth.  Mix in the rum and vanilla.  Mix until incorporated.  Scrape down the sides of the bowl and slowly add in the flour mixture.

Using a rubber spatula, fold in the white chocolate chips, coconut, and the chopped macadamia nuts. The batter will be thick.  Spread the batter into the prepared pan.  Smooth the top.

Bake the blondies for 22-24 minutes.  They will be shiny, light golden brown, and the top will begin to crack.  Do not over-bake.  Blondies are chewy on the inside.  A tester may not come out clean. Cool completely in the pan.

When cool, use the ends of the parchment to lift the blondies out of the pan.  Transfer them to a cutting board and cut into bite-size squares (2-inch X 2-inch).


I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.

Tuesday, March 29, 2016

It's Been a Year....

Last year at this time, we were enjoying a cruise of the Danube River.  It was an amazing week that ended with four days in Budapest, Hungary.  I don't think Budapest was ever on my list of places that I wanted to visit but it is definitely on my list of places for a return visit!  What a wonderful beautiful city!

On the day we arrived, I was on the top deck and in awe of my surroundings.....All I could think of was, "Good morning, Budapest!"

I had no idea how beautiful the architecture was.  The tiled roofs were gorgeous.  Our hotel was in the Castle District next door to the Buda Matyas Church and the Fisherman's Bastion.

The turrets of the Fisherman's Bastion were beautiful.  There was so much to see, I wasn't certain where to look first!

It is hard to only select a few pictures of this area to share...  All I can say at this point is, "Good night, Budapest!"

I am sharing today at Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Tuesday, March 22, 2016

It's a Beautiful Day in the Neighborhood

Today, as a treat for getting the taxes in order, I am taking advantage of the beautiful weather to play with the camera and walk around the neighborhood!

The pear tree is glorious this time of year.

The butterflies are really busy. are the bees.

It was a beautiful day in the neighborhood!

For the first time in a very long time, I am posting at Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

I am also participating in Jeanette's meme, SEASONS!

Monday, March 21, 2016

Chicken and Broccoli Slaw with Lemon Dressing

Chicken salad is something that I don't ever seem to tire of...there are so many ways of preparing it and it isn't like eating too much of the "same thing"!   I would say that it isn't eating the same thing because I am always looking for a new way to make it.  I hadn't considered using Broccoli Slaw as a base until recently and I must admit that I am happy I decided to give it a try.  Mr. T loves it and so do I!

Warmer days mean eating lighter...thank goodness...  The minute it warmed up, I was thinking chicken salad for dinner.  I added chicken, apples, craisins, pepitas and sunflower seeds to the broccoli slaw.  It was nice and crunchy and the creamy lemon dressing gave a nice pop to the dish. If you are looking for a new way to eat chicken salad, you may really enjoy this dish.

Chicken and Broccoli Slaw Salad 
with Lemon Dressing

Yield: 4-6 servings

1 bag broccoli slaw mix
2-3 chicken breast halves, poached and shredded (or shred a small rotisserie chicken), about 3 cups
1 medium apple, cored, diced or julienned
1/4 cup raw pepitas (shelled pumpkin seeds)
1/4 cup raw sunflower seeds
1/2 cup Craisins

Lemon Dressing
1/2 cup sour cream
3 Tbsp fresh squeezed lemon juice
2 Tbsp mayonnaise
1 Tbsp white wine vinegar
2 tsp grated lemon peel
1/2 tsp Kosher salt
1/4 tsp fresh ground pepper

Toast the pumpkin and sunflower seeds in a skillet over low heat.  Watch carefully, shake the pan often until the seeds are lightly browned.  Set aside.

For poaching, place the chicken in a straight sided skillet.  Add enough liquid to cover by 1-inch.  (I use a combination of chicken stock and white wine.)  Bring to a simmer over medium-high heat, then reduce to medium-low.  Gently simmer the breasts until they reach an internal temperature of 160° F. Remove from the liquid.  Cool.  Shred or cut into a bite-size pieces.

Prepare the dressing.  In a large bowl, whisk the dressing ingredients.

To the bowl add the broccoli slaw mix, cooled chicken, apples, seeds and craisins.  Toss the mixture to coat.  Taste for seasoning.  Cover and refrigerate at least an hour to allow the flavors to meld.

NOTE:  I used leftover chicken which I cut into pieces.


I first saw a recipe for Chicken Broccoli Slaw when I was visiting Pale Yellow.  She inspired me to explore using broccoli slaw to create a new chicken salad dish!  What a great idea it was....

I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.

Friday, March 18, 2016

Cider-Glazed Scallops and Irish Apple-Potato Cakes

Margaret Johnson's The Irish Spirit is a cookbook that I really enjoy reading.  When I first read the recipe for the Cider-Glazed Scallops, I was intrigued.  The glaze sounded like an interesting combination: apples, cider, sage....  I knew it would be something that we would find delicious. Needless to say, since I kept being drawn back to that page, I had to make the scallops.  In addition to a wonderful sounding glaze, the scallops were served over Irish Apple-Potato Cakes.   What could be more tasty?  It was a go!!!

Cider-Glazed Scallops
adapted from The Irish Spirit

Yield:  4 servings

1 cup Magners Irish Cider 
1/2 cup dry white wine
1 pound sea scallops, rinsed and patted dry
Kosher salt and freshly ground pepper
6-8 Tbsp unsalted Kerrygold Irish butter
1/4 cup minced fresh sage
2 Tbsp fresh squeezed lemon juice
1 small Granny Smith apple, unpeeled, cored, sliced and cut into 1/4-inch pieces

Irish Apple-Potato Cakes for serving, see below

Bring the cider and the wine to a boil in a small saucepan.  Stir the mixture frequently for about 10-12 minutes or until it is reduced to about 1/4 cup.  Set aside.

Season the scallops with salt and pepper.  In a large skillet, melt 2-3 tablespoons of butter over medium-high heat.  When the butter starts to brown, add the scallops and cook for 2 minutes on each side or until nicely browned.  Remove the scallops from the heat and transfer them to warm serving plates. Cover them to keep them warm.

In the same skillet, melt 4 tablespoons butter over medium heat.  Stir in the cider mixture, sage, and lemon juice.  Bring the mixture to a boil.  Add the apples.  Cook until the sauce thickens slightly and the apple pieces are slightly tender.  Taste the sauce and adjust the seasoning with salt and pepper, as needed.  Uncover the scallops and spoon the sauce over the top.  

Serve the scallops with Irish Apple-Potato Cakes.

Irish Apple-Potato Cakes
adapted from The Irish Spirit

1 pound baking potatoes, peeled, quartered
2 Granny Smith apples peeled, cored and thinly sliced
2 Tbsp water
4 Tbsp Kerrygold Irish butter, unsalted
1/4 cup minced fresh flat-leaf parsley
1 Tbsp all-purpose flour
Salt and freshly ground pepper
2 Tbsp canola oil

Cook the potatoes in unsalted water until tender.  Drain and mash.  In a medium saucepan combine the apples and water.  Cook over medium heat until the apples begin to break up and are pulpy. Drain. Stir the apples into the potatoes.  Then add 2 tablespoons butter, parsley, and flour.  Mix well.  Taste and adjust the seasoning with salt and pepper.  With floured hands, form the apple-potato mixture into 8 flat cakes.

Heat the oil and the remaining 2 tablespoons of butter in a large skillet over medium heat.  Fry the potato cakes for 2 to 3 minutes on each side or until browned and crisp.


I love this cookbook!  Every dish that I have prepared has been delicious.  It may be the one that you need to add it to your cookbook collection.  I am so happy that my daughter gave it to me...a number of years ago.  There is so much to appreciate inside!

Wednesday, March 16, 2016

Jameson Irish Whiskey Cake

A few years ago, my daughter gave me an Irish Spirits Cookbook.  I have made one of two things from it and they have all been delicious, like this Guinness Applesauce Cake with Lemon Icing and Medieval Stew with Stout. This year, I spent time just reading the entire book.  One can never use a book up...they are always good to read a second and third time.  Along the way I flagged pages that had recipes I didn't want to miss.  That means that I have been really preparing a lot of foods using whiskey, ale and hard cider.  Now, as I look at the calendar, I realize that I do not have enough time to post them all!  I anticipate a few "after St. Pat's" recipes!

I am squeezing this post in so that I can participate in Kathleen's 8th Annual Blog Crawl.  That is if her computer is repaired...she downloaded Windows 10 and it crashed her computer.  So sorry that some folks are having to deal with the frustration that Windows 10 seems to have caused.  :-(

Maybe a glass of Jameson's would help...or at least, a little in a piece of cake!  Whiskey cake is a well-known and traditional Irish dessert.  It is most often made during the Christmas holiday and is laden with lots of candied fruits.  This version is like a spicy raisin cake!  We enjoyed every bite.

Jameson Irish Whiskey Cake
adapted from The Irish Spirit

For the cake
1 cup golden raisins
1 1/2 cup water
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp nutmeg
3/4 tsp cloves
Dash allspice
1/2 tsp salt
1 stick (1/2 cup) unsalted Kerrygold Irish butter, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup chopped walnuts, reserve some halves for decoration
1/4 cup Jameson Irish Whiskey

Jameson Irish Whiskey Icing
4 Tbsp unsalted Kerrygold Irish butter, at room temperature
3 1/2 cups confectioners' sugar
1 large egg, beaten
1/4 cup Jameson Irish Whiskey

Walnut halves

Preheat oven:  350° F.

Butter two 8-inch cake pans.  Line them with parchment and butter again.

Combine the raisins and water in a small saucepan.  Bring them to a boil over medium heat then reduce the heat and simmer for 20 minutes or until the liquid begins to thicken.  Drain, reserving 1/4 cup of the liquid.  Set aside to cool.

In a medium bowl, sift together the dry ingredients:  flour, baking powder, baking soda, cloves, nutmeg, allspice, and salt.

In the bowl of mixer, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the egg and beat until smooth.  Alternately fold in the flour mixture with the reserved liquid. Stir in the raisins, whiskey, and walnuts.

Pour the mixture evenly between the two prepared cake pans.  Bake for 30-35 minutes, or until a tester comes out clean.  Remove the pans from the oven and allow to cool for 15 minutes.  Invert the pans onto a wire rack, remove the parchment paper and set the cakes right side up.  Allow the cakes to cool completely.

For the Icing
In the mixer bowl, beat the butter and confectioner's sugar for 2 to 3 minutes, or until smooth.  Add the egg and the whiskey.  Beat until smooth.  With a spatula, spread a third of the icing onto the top of one of the layers.  Place the second layer on top.  Spread the remaining icing onto the top and sides of the cake.  Garnish with walnut halves, if desired.  Let the icing set for 15-20 minutes before serving the cake.


Today I have joined Kathleen at Cuisine Kathleen for the 8th Annual St. Patrick's Day Blog Crawl. Stop by Kathleen's to enjoy table decors and recipes that are fit for all Leprechauns!

Time got away from me...and since there is no rule that one cannot prepare Irish cuisine after the big day....coming soon will be Cider-Glazed Scallops and Irish Coffee Cake.  Both delicious and on the rotation!

I am also sharing at Foodie Friday hosted by Michael at Rattlebridge Farm.

Tuesday, March 15, 2016

Thyme Infused Lemonade

When one is looking at a pile of zestless lemons, something must be done.  Juicing them is the obvious.  So, I happily juiced away all the while thinking about what I would do with the juice.  And, yes, the obvious was freeze it or make lemonade.  Since I already had bags of "lemon juice cubes" in the freezer it had to be lemonade.

Amy, at Amy's Cooking Adventures, inspired me to think out of the box and make Thyme Infused Lemonade.  There was thyme in the garden so it would be a cinch.  My only concern was that I didn't want the thyme to overpower the lemon.

Thyme Infused Lemonade

1 1/2 cups of sugar
6 sprigs fresh thyme
2 cups fresh squeezed lemon juice
7 cups cold water, divided

Lemon slices

In a medium saucepan, bring 1 cup of the water, the sugar and thyme to a boil.  Stir the mixture until the sugar has dissolved, about 2-3 minutes.  Remove the mixture from the heat.

Stir in the remaining six cups of cold water and the lemon juice.  Pour the lemonade through a strainer and into a pitcher.

Refrigerate until cold, about an hour.

Serve over ice. Garnish with lemon slices and thyme, if desired.

Note:  Martha's recipe suggests adding some gin.  That is a thought for a future pitcher of loveliness!

The lemonade was just right.  It had a nice lemony flavor with a hint of thyme.  It was certainly refreshing on the warm days we were having.  

This was worth making and I would definitely make it again.  It is a great way to take advantage of the lemon harvest!

I am sharing at Full Plate Thursday!

Sunday, March 13, 2016

Spiced Mixed Nuts

Have you noticed how sometimes time flies and then surprising at other times, it feels as though it is standing still?  When it drags along, it is like being four and waiting for Santa Claus, the Easter Bunny, your birthday or a trip!  It takes forever to get there.

That is how I felt about the Secret Recipe Club reveal day.  I kept looking at the calendar and asking, "Are we there yet?"  When was it going to be time to make the post?  Did I miss it?  What's going on?  Well, the day has come!  It is the Secret Recipe Club reveal day and I am happy to share a recipe from Pale Yellow. I must tell you that this lady loves to bake.  She loves to share with friends.  She loves to have fun in the kitchen and she is an educator whose focus is in curriculum....just like me!

While I would have loved to have made any of the sweets Tracy was sharing, I had vowed to "not make anything sweet" at least until I gave in.  There was a Mint Chocolate Pudding and Irish Cream Brownies that had me really on the edge.  But, I took a deep breath and walked right past the sugar! So, what does one make when Pale Yellow has so many tempting sweets that it is hard to focus?

I pushed those temptations aside....wait, I said that...but it bears repeating, 'cause it was hard!!  I pushed them aside and made two things.  I found a super fantastic Chicken Broccoli Slaw Salad (posting it soon) and for today's post, Spicy Mixed Nuts.

I must admit that it took me two tries to get it right.  I am a follower of directions.  I was paying attention but how do you tell when a brown nut is brown and it never seems to appear dry?  So, you got it, they burned.  I do know what charred, dark brown nuts look like!  I did much better on the second attempt....I was happily munching away....this was a spicy, slightly smokey, yummy, treat!

Spiced Mixed Nuts
adapted from Pale Yellow

Yield:  1 1/2 cups

12 ounces of raw nuts (almonds, cashews, walnuts, pecans, etc.)
2 Tbsp unsalted butter
1 Tbsp honey
1/4 tsp chili powder
1/4 tsp smoked spicy paprika (or any paprika)
3 or 4 twists of fresh ground pepper
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/8 to 1/4 tsp liquid smoke
1/4 tsp Kosher salt

Preheat oven:  350° F.

Line a baking sheet with parchment paper.  Roast the nuts until they just begin to brown, about 10 minutes.  

Place the butter and honey in a microwave safe bowl.  Melt in the microwave, about 30 seconds. Whisk in the remaining ingredients, except for the salt.  

Add all of the roasted nuts to the bowl and toss to coat evenly.  Spread the nuts out on a parchment lined baking sheet and bake for 8-10 minutes.  Check the nuts frequently and stir to ensure that they are not burning and that they are evenly roasting!  Remove the nuts from the oven and sprinkle with the Kosher salt.

Let the nuts cool completely.  Store in an airtight container or serve immediately.

Friday, March 11, 2016

Lemon Infused Vodka

When one has lemons galore, it becomes quite important to just "DO SOMETHING!"  There was urgency at my house as I do believe that the lemons multiplied each night.  If they didn't, they sure weren't eaten by any critter that happened to be passing through.

So, began my quest.  When I saw the recipe for Sgroppino al Limon I thought it would be a good beginning.  What could be more refreshing on a warm day than a slushy, lemony drink?

It was a great idea but to make the Sgroppino al Limon in the previous post, I needed to make Lemon Infused Vodka which meant that I needed to get with it as it had to infuse for at lease 4-7 days.  It is relatively simple.  Peel the yellow rind (zest) from the lemon leaving behind the bitter white pith. Pour vodka over the top.  Seal.

Lemon Infused Vodka

7-8 small organic, unwaxed lemons (5-6 large)
1 1/2 cups vodka

Sterilize a pint-size mason jar, lid and screw band.

Wash the lemons.  Using a vegetable peeler, remove long strips of zest from the lemons.  Remove just the colored part.  Avoid the bitter, white pith.

Place the strips of zest in the sterilized jar.  Fill it with vodka.  Close the jar with the sterilized lid. Place in a cool dark location for 5-7 days.  Strain out the zest and pour the vodka back into the jar.


You can now make the Sgroppino al Limon or use your infused vodka to make a simple limoncello. You only need to add some sugar.....

The new dilemma:  What to do with all of the zestless lemons!?  Coming soon: Thyme Infused Lemonade!  Delicious.

Tuesday, March 8, 2016

In Celebration of Spring: Sgroppino al Limon! - Blogger CLUE

The hills are alive!  The rains have brought wildflowers, buzzing bees, whispering breezes, blue skies and sunshine!  This scene brings music to my heart.  It has been at least four years since I have been able to enjoy this kind of landscape profuse with wildflowers!  It is truly a celebration of spring!

In celebration of spring, hill after hill of wildflowers and the over abundance of lemons on our trees this year, I am serving Sgroppino al Limon!  And, just what is a Sgroppino?  Quite simply, it is an Italian Cocktail.  It is a slushy cocktail that combines lemon sorbet, vodka and prosecco.  In Italy it is used as a palate cleanser, a pre-dinner drink or a dessert.  I say cheers to any of the three reasons to partake of Sgroppino al Limon!  And, I add my own celebration of spring!

I had never heard of a Sgroppino al Limon until I had an opportunity to visit Amy's Cooking Adventures.  Her photos immediately said spring, refreshing, and celebration!  I had to make this drink, so my adventure began.  Amy said that she thought regular vodka was too overpowering in the drink, so she made a Lemon Infused Vodka.  I immediately marched to the lemon tree and began the harvest.  One pint of Lemon Infused Vodka coming up!

Of course, I had to add the Vodka Marinated Blackberries which led me to the store.  (Do you think this is starting to sound like Numeroff's If You Give A Mouse A Cookie?)  While at the store I realized that I needed to pick up some lemon gelatto.  Sounds easy enough....but, no lemon gelatto. Four grocery stores and two ice cream shops later I contemplated making lemon ice cream but settled for lemon sorbet.  Good thing the weather was nice I had spent most of the day driving around town!

Was it worth it?  You bet!  I intend to serve this at our next opportunity for a celebration.  It was mighty tasty.

adapted from Amy's Cooking Adventures

1 cup lemon sorbet (Lemon gelatto or lemon ice cream may be substituted.)
4 ice cubes
2 oz (1/4 cup) lemon infused vodka
1 cup dry prosecco (Champagne or any sparkling wine may be substituted.)

This slices of lemon
Vodka marinated blackberries
Lemon zest for garnish

Place the first four ingredients in a blender and process until smooth.  Pour the mixture into frosted party glasses and garnish with any of the items listed.


Today is reveal day for the Blogger Clue Society.  This is a group of bloggers who each month are paired with another food blogger, given a theme, and set off to explore our assigned blog. Our objective is to track down a recipe that matches the month's theme and that we are excited about making. For March the Blogger CLUE theme is Happy Easter and that means Celebration!  Amy's Cooking Adventures my assigned blog is a wonderful blog!  I had so much fun exploring.

Amy grew up appreciating the family sitting down together for a home-cooked meal!  This is a lady after my heart.  While being in the kitchen wasn't always Amy's favorite spot to be, she grew to love the adventures she began having as she prepared healthy, nutritious meals for her family.  She found that taking risks in the kitchen was enjoyable and has shared her adventure with us.

Amy's blog was so much fun to explore!  At first, I found myself focused on St. Patrick's Day which is a favorite holiday of Amy's and I marked a number of recipes to revisit such as her Drunken Irish Stew and Thin Mint Irish Cream Coffee.  I then got distracted....I saw her Mississippi Mudslide! Eventually, I realized that I really needed to focus on lemons...and you know the rest of the story.

Today is Blogger CLUE Society's opportunity to share celebration recipes with you.  I hope that you will enjoy exploring them as much as I enjoyed pursuing Sgroppino al Limon!

Sunday, March 6, 2016

Enchiladas Suizas

When it comes to enchiladas, I must admit that Enchiladas Suizas are my favorite.  Enchiladas Suizas are chicken enchiladas in a cheesy, creamy tomatillo sauce.  The best ones have just a bit of "bite" to them.  You may recognize the green sauce made from tomatillos and serranos as the one used in Salsa Verde.  It is close but doesn't pack the "big" punch that Salsa Verde can have.

It is the main course I usually order when going to a Mexican restaurant.  I think I measure the restaurant by this well as their rice and beans.  A good Mexican restaurant should never mess up the rice and beans!

The August/September 2012 issue of Saveur Magazine featured these enchiladas and the restaurant where they originated in 1950, Sanborn's cafe in Mexico City.  I have never been there but when I mentioned this recipe, my friend, Angie, said that she and her husband had eaten there and that the Enchiladas Suizas were delicious. Knowing that, I knew that it was time for me to make this spicy dish.  We were not disappointed.  I can see these appearing for many more dinners!

Enchiladas Suizas
adapted from Saveur Magazine

Yield:  6 servings

1 1/2 lb. tomatillos, husks removed, rinsed
2-3 serrano chiles, stemmed
1 cup rough chopped cilantro
1 cup sour cream
1/2 tsp cumin seeds, toasted
4 cloves garlic, minced
2 poblano chiles, roasted, peeled, seeded, and chopped
Kosher salt and fresh ground pepper, to taste
3 cups cooked and shredded chicken
1 1/2 cups shredded queso Oaxaca or mozzarella
1 package 6-inch corn tortillas, about 8-10 tortillas
1 cup canola oil
Avocado slices
Dollop of sour cream
Chopped cilantro leaves

Place the oven rack four inches from the broiler and heat the broiler on high.

On a foil lined baking sheet, broil the tomatillos and serranos.  Turn as needed, until they are blackened all over.   This should take about 10 minutes.  Allow the tomatillos and serranos to cool for about 10 minutes.  Peel and discard the skins.

Transfer them to a blender along with the cilantro, sour cream, cumin seeds, garlic, poblanos and 1 cup of boiling water.  Season with salt and pepper.  Puree until smooth.  Set the sauce aside.

Place the chicken in a medium-size bowl.  Add 1 cup of the enchilada sauce.  Toss until the chicken is evenly coated.  Set aside.

Preheat the oven to 350° F.

Heat the oil in a 12-inch skillet over medium-high heat.  Using tongs, place a tortilla into the hot oil. Fry the tortilla in the oil until it is pliable, about 1 minute.  Transfer the tortillas to a baking sheet with paper towels to absorb excess oil.  When drained, move the tortillas to a work surface.  Divide the chicken mixture between the tortillas and roll them tightly around the chicken.  Pour about 1 cup of enchilada sauce in the bottom of a 9-inch X 13-inch baking dish.  Place the rolled tortillas in the dish, seam side down.  Create one row down the middle of the dish.  Pour the remaining enchilada sauce over the enchiladas.  Cover the enchiladas evenly with the shredded cheese.

In the preheated oven, bake the enchiladas until the sauce is bubbling and the cheese has melted, about 25 minutes.  Remove from the oven and allow to cool for 10 minutes before serving.

Serve the enchiladas with plenty of sauce.  Garnish the enchiladas with two slices of avocado, a dollop of sour cream and a sprinkle of chopped cilantro.

Note:  The recipe makes quite a bit of sauce.  I did not add all of the remaining sauce to the baking dish.  I added a substantial amount but I didn't want the enchiladas to be swimming!  (My preference.)


I served the enchiladas with Mexican Red Rice, Arroz Rojo.  It was the perfect accompaniment!