Spicy Black Beans and Yellow Rice (to go with chicken enchiladas)

Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

This is a recipe from Tyler Florence on Foodnetwork.com......it is Very good!!!!

Roasted Tomatillo Chile Salsa:
Ingredients
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos (I removed all the seeds from all jalapenos in this recipe, and it was plenty spicy for us!)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced (I did a whole lime)

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes in a 400 degree oven . Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

German Chocolate Cupcakes with Milk Chocolate and Coconut-Pecan Carmel Sauce

Our neighbor Jack's birthday was yesterday and his favorite dessert is German chocolate cake, so I made this recipe.....and it is soooooooo good!

Cake:
(this cake recipe is from Food Network, and I halved it because it makes a ton!)
3 Cups Sugar
2 3/4 Cups Flour
1 Cup plus 2 Tbsps. best quality cocoa (Recommend: Dutch Process)
2 1/4 tsps. Baking Powder
2 1/4 tsps. Baking Soda
1 1/2 tsps. Salt

Sift ingredients together in a medium size bowl

3 eggs
1 1/2 cups milk (use any except skim)
3/4 cup vegetable oil
1 Tbsp. Vanilla Extract
1 1/2 Cups VERY hot water

Combine all wet ingredients except water in seperate bowl (or stand mixer). Slowly add dry ingredients and mix for 5 minutes on low. Gradually add the hot water, mixing at low speed just until comined. The batter will be very thin. Pour into lined and and sprayed cupcake pan (DO NOT FILL MORE THAN 2/3 FULL--OR YOU WILL HAVE TO CLEAN YOUR OVEN!) Also, I had to do this in batches because I only have one cupcake pan, and it worked out great, you could even do this in a cookie sheet, and have a sheet cake, it's very good!

Chocolate dipping sauce:
1 Cup milk chocolate chips
3/4 cup heavy cream
1 tsp. vanilla

Heat cream in a small saucepan. When it starts to simmer pour over chocolate and stir till smooth. Add vanilla

Coconut-Pecan Carmel
1 cup Sugar
3/4 cup corn syrup
1/2 cup butter
1 cup heavy cream

1 small package coconut, toasted
1 cup chopped pecans

Combine in medium sauce pan. Bring to a boil, and cook until it reaches a very light carmel color (just before soft ball stage), stirring continually. Pour into a bowl (don't scrape sides of pan!) and after it cools a bit add coconut and pecans.

To Assemble:

Take cooled cupcake and dip top into chocolate sauce until well coated, then put about a tsp. of coconut-pecan caramel on top, repeat and voila, you've got a yummy dessert.

Tomato Basil Soup with Tortellini

I know I just barely posted a tomato soup but this one was too good not to post. Plus this one is totally different.

1 Tbsp butter
1 Tbsp olive oil
1 medium-size onion, chopped
1 large carrot, peeled and chopped
4 cups chicken stock
1 can (15 oz) tomato puree (or sauce)
1 lg can stewed tomatoes
3 Tblsp dry basil leaves or 1/3 cup chopped fresh basil
3/4 tsp sugar (this is to taste)
salt and pepper to taste
garlic powder or salt to taste (or you could add garlic)
1 pkg. cheese tortellini (I like the fresh tortellini you find by the cheese)
Shredded parmesan cheese

In a 3 to 4 quart pan, melt butter and heat oil over medium low heat. Add onion and carrot and cook, stirring occasionally, until the onion is tender. Stir stock, tomato puree, stewed tomatoes, basil, sugar, and pepper into pan. Bring to a boil. Cover and simmer to blend flavors and soften carrots, about 15 minutes. (At this point you can puree the soup if you want it smooth. I like it chuncky so I skip this step.) Season with salt, pepper, and garlic powder. Bring soup to a boil and add tortellini. Boil until tortellini is tender. Serve with parmesan cheese.

Creamy Pumpkin Strudels

Okay, so I tried this recipe and it is really good!!!! That is if you're in the mood to do some damage:) And although it sounds complicated and hard, it's really pretty easy!!!

1 15 oz. can pumpkin
1/2 cup packed brown sugar
4 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg (I did 1/2 tsp.)
1/4 tsp. ginger
(I also added a couple dashes of cloves and allspice)

12 sheets Phyllo dough (18X24 inch sheets) the phyllo dough I bought was smaller so you would need 24 sheets.
2/3 cup melted butter
1 cup sugar
1 cup coarsely chopped pecans (I think it would be good without the nuts also)
1 8 oz package cream cheese, cut into 12 slices

Preheat oven to 400. In a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, salt, nutmeg, and ginger. Set aside.

Arrange all other ingredients before getting the phyllo dough out!!! Also, while working with the phyllo dough, you need to keep it covered with a sheet of plastic wrap and then cover that with a damp towel, otherwise the dough will dry out!

Take 1 sheet of phyllo dough and brush surface with melted butter, then put a second sheet on top of that and brush it with butter. If working with larger sized phyllo sheets, cut into two. Mix granulated sugar with remaining cinnamon. Sprinkle cinnamon and sugar over dough, then top with pecans. Place a slice of cream cheese about 2 inchs from bottom. Spoon filling atop cream cheese. Fold bottom edge up over filling. Fold in sides; roll up to encase filling. Place on a baking sheet, seam side down. Brush with melted butter and sprinkle with more cinnamon sugar. Repeat with remaining ingredients. Bake about 15 minutes or until phyllo is golden brown. Makes 12 servings.

This is best it is served just warm instead of right out of the oven, and with ice cream or whipped cream!!!