Jump to content

Recommended Posts

Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients.

27532040007_a4161291b8_z.jpg

Roasted most everything.

41500155625_37c634a619_z.jpg

Tomatillos go straight into the blender.

28529327298_a28b39cdb7_z.jpg

Other items need to go inside to be cleaned up.

40594447160_24cb49805e_z.jpg

Everyone into the pool for a spin.

28529327588_894642405c_z.jpg

 41500186155_699bacf80f_z.jpg

Add the cilantro and lime juice and spin some more.

28529327888_28ec21e2b4_z.jpg

Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts

42402724361_21d8aee4bb_z.jpg

and butterflied them, covered with plastic wrap and pounded them flat.

42402725961_0ce674d8f3_z.jpg

Seared them for approximately 5 minutes each side

42352694532_a862c46a9c_z.jpg

and proceeded to shred them.

42402729661_cae37a8ccf_z.jpg

Now I made some Mexican rice. Most of the ingredients are here.

42352769692_9bdf4f5529_z.jpg

 27532179027_01b7046c54_z.jpg

 42352770022_20cd784f1e_z.jpg

While the rice was cooking I made up the enchiladas and put them on the kamado at 300 degrees for 15 minutes.

27532128577_69f814ca56_z.jpg

Here they are plated up with the rice, some frijoles and a Modelo Negra.

27532216947_2142ea690e_b.jpg

 27532219087_405cc7fde5_b.jpg

 42352810572_ba20d16f91_b.jpg

Muy Bueno!

 Thanks for looking.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By DerHusker
      I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

      It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

      Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

      Once it ignited, I let it burn for a few minutes

      before blowing out the flame.

      I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

      I took them out of their wrappers.

      I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

      I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

      I closed the lid and observed a small amount of smoke coming out the top vent.

      An hour later it looked like this.

      After two hours in the smoke I opened the lid. WOW!

      I brought the rack in the house where I could see a subtle change in the cheese color.

      I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

      This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

      I can’t wait to try them but will wait to let time do its thing on them first.
       
      Thanks for looking.
    • By DerHusker
      On New Year’s Eve we had our friends over for dinner.  They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time.

       
      I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple.



       


       



       


      The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage.




       



       



       


      Both were delicious but I have to say the Meat Lovers was my favorite.

       
      Thanks for looking.

    • By DerHusker
      Most of you who’ve been around a few years, know this is the time of year that I go full Griswold. Here’s a pic of my house from a few years ago.

      It gets a little bigger every year. This year I rented a boom to put lights up in our 50’ tall Italian Cypress you can see to the left of our garage. (Sorry no photo of it this year)

       
      Anyway, as is our family’s tradition, we host everyone on Christmas Eve for dinner and presents. In attendance were my two brothers that live here in California. They came down from the L.A. area along with my niece, my nephew and his fiancé. (in addition to my wife and I) We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Ham, then Turkey, then a nice Ribeye Roast. We hadn’t had Ham since 2016 so we settled on that.
       
      We were quite busy making all the dinner and fixing’s, so I didn’t have a lot of time to take a whole lot of photos but here are the few that I did get. Here’s the ham on the kamado for the first few hours at 275.

       
      Here’s a pic of the stove with the beans, carrots, potatoes and gravy on top. (Green Bean Casserole and biscuits in the oven)

       
      Here’s the ham after the 2 hours in foil with the pineapple and cherries added for another 10 minutes at 425.

       
      Here’s the ham on the table waiting for the rest of the fixings to join it. (It’s funny but I didn’t realize that this is almost the exact same photo from 2016)

       
      Here’s everyone waiting to dig in.

       
      Here the one photo I got of the food and table. (As you can see we broke out our finest plastic cups for this dinner )

       
      Here’s what everyone looked like when I asked if they could wait for me to take more / better photos of the food.

       
      Everything was delicious and we had a great time that evening.
       
      Merry Christmas everyone and thanks for looking.
    • By DerHusker
      A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools.

       
      9” hollow edge craving knife and fork set.



      6” curved boning knife.



      I had a Big Poppa gift certificate I’d won in a throwdown that was burning a hole in my pocket so, I placed a couple of items I didn’t already have in my cart.



      Also added 2 rubs on sale that I thought I’d use a lot.



      I already used the carving knife for Christmas Eve dinner with my family and hope to use the other items real soon.

       
      Thanks for looking.

    • By DerHusker
      We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
      (Recipe can be found here:
      Here are most of the ingredients.

      Melted the butter and sautéed the onions and celery.

      Combined the cranberries, apple and walnuts.

       After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.

      I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.

      Here are some pics of the rest of the dinner entrée’s that we enjoyed.
      Mashed potatoes.

      Miscellaneous sides.

      White meat plate.

      Dark meat plate.

      My plate.

      We had a great time of food and fellowship. Hope you all had a great day as well.
      Thanks for looking.
×
×
  • Create New...