Lady Faith’s Birthday Bonanaza Recipes!
In honor of Lady Faith, here are several recipes with a bit of bite and of course a chocolate cake to top it all off. Recipes are brought to you by Kitchen Daily Dot ComEnchiladas with Green Sauce and Cheese
Ingredients
3 cans salsa verde (7 ounces each)
1 cup heavy cream
1/2 cup chopped cilantro
1 rotisserie chicken, shredded
2-3 tablespoons vegetable oil
8 tortillas
4 ounces Monterey Jack cheese, coarsely grated (1 cup)
Directions
Preheat oven to 400°F.
Combine salsa verde, cream, and cilantro in a small heavy saucepan and bring to a simmer. Keep warm.
Add about 1 cup of sauce to chicken in a large bowl, stirring to combine.
Heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook a tortilla in oil, turning over once with tongs, until softened and just blistering, about 10 seconds on each side (do not let it become brown or crisp). Transfer tortilla to paper towels to drain. Fry more tortillas in same manner, adding more oil to skillet as needed and stacking tortillas as drained.
Put about 1/3 cup of chicken mixture on a tortilla. Roll tortilla around filling and transfer seam side down, to an oiled shallow 2 1/2-quart baking dish. Repeat with remaining tortillas and arrange close together in baking dish.
Pour remaining sauce over enchiladas (it will be generous) and top with grated cheese.
Read more: HERE!
Spicy Sausage Rigatoni with Olives and Capers
Ingredients
20 cherry tomatoes on the vine
2 t extra-virgin olive oil
2 T extra-virgin olive oil
salt
black pepper freshly ground
8 ounces rigatoni pasta
8 ounces spicy salami (preferably Sopressa Vicentina or soppressata), casing removed and thinly sliced into half-moon pieces
2 cloves garlic minced
1/4 c capers extra-fine
1/4 c kalamata olives
1/3 c dry white wine
1/4 c fresh flat-leaf parsley coarsely chopped
Directions
Preheat the oven to 400°F.
Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil.
Sprinkle with salt and pepper.
Roast the tomatoes in the oven for about 10 minutes or until they begin to split.
Remove from oven and set aside.
Cook the rigatoni in a large pot of boiling salted water stirring often to ensure the rigatoni doesn't stick to the bottom of the pot or to each other until al dente about 8 minutes.
Meanwhile heat 1 tablespoon of oil in a large heavy sauté pan over medium heat.
Add the salami and cook until light golden in color about 30 seconds on each side.
Transfer the salami to a plate and reserve.
Return the pan to the heat.
Add the garlic and sauté in the drippings remaining from the salami until tender about 1 minute.
If the salami does not render enough oil add just enough olive oil to sauté the garlic.
Add the capers and olives to the hot pan and toss.
Add the wine and simmer until reduced by about half about 3 minutes.
Add the tomatoes and parsley and toss gently.
Add the remaining 1 tablespoon of oil.
Remove the pan from the heat.
Strain the rigatoni then toss the rigatoni and salami in the pan with the sauce.
Season to taste with pepper.
Transfer the pasta to plates spooning any salami and tomato mixture from the pan over the pasta.
Serve and enjoy.
Read more: HERE!
Chocolate Lava Cakes
Ingredients
1 1/2 cups semisweet chocolate, chopped
5 tablespoons unsalted butter
3 eggs separated
1/4 cup sugar, divided
2 teaspoons port wine
1 tablespoon cocoa powder
FOR FINISH:
1 pint vanilla ice cream
3 tablespoons confectioners' sugar
Directions
Preheat oven 375F. Grease and flour one large 6-cup muffin or cupcake pan or six (3/4-to 1-cup capacity) ramekins or custard cups.
Microwave chocolate and butter 2 minutes, or until the butter is melted. Stir and heat again until chocolate is melted completely and both are combined. Stir in eggs yolks, 2 tablespoons of the sugar, and port. Set aside to cool slightly.
In a bowl, combine the remaining sugar and cocoa. IN a mixing bowl, beat eggs whites until foamy. Gradually add about 2 tablespoons of the sugar and cocoa, beating until soft peaks form. Gently fold the chocolate and sugar-cocoas mixtures into the egg whites in three alternating additions.
Pour batter into the pan and bake 10 to 12 minutes. The edges will be firm, but the centers will be a bit liquid. Cool 3 minutes before serving.
Run a knife around the edges. Invert onto serving plates and top with ice cream or a dusting of confectioners’ sugar.
Read more: HERE!
Posted by on 10/16 at 08:58 PM
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