Chicken Enchilada's

So I know I have been adding very unhealthy recipes as of late for the upcoming Super Bowl. So, here is something on the healthy side! Who says a Super Bowl party can't be healthy in the first place?? This is a delicious and easy baked chicken enchilada recipe that is only 450 calories for two of them! It is topped with a light and refreshing onion and herb salad, enjoy!

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 to 2 jalapeno peppers, seeded and sliced
• 3 cloves garlic, smashed
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
• 1 medium white onion, minced
• 1/2 pound skinless, boneless chicken breast, halved lengthwise
• Kosher salt
• 3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
• 1/2 teaspoon ground allspice
• 8 corn tortillas
• 1 1/2 cups shredded muenster cheese (about 6 ounces)
• 1 cup mixed fresh parsley and cilantro, chopped

Directions

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

Cheesesteak Mac n' Cheese

The Super Bowl is right around the corner (Feb. 3rd). Even though my team, the six time super bowl champion Pittsburgh Steelers, aren't in the mix (and haven't been for some time), that doesn't mean I don't love to celebrate the tradition! This time of year usually means that parties will ensue celebrating America's past time with beer and lots of really unhealthy food. What better way to celebrate a home grown American sport, than with one of the most iconic american foods....Macaroni n' Cheese! But, instead of making it the usual Mac n' Cheese, lets give it a twist and make it a Cheesesteak Mac n' Cheese. Peppers, onions, thinly sliced sirloin mixed in a creamy cheddar and provolone sauce. Heck, why not throw a Mac n' Cheese Super Bowl party and also make Lee's Buffalo Chicken Mac n' Cheese. I based this recipe off the Buffalo Chicken Mac, so you'll notice some similarities in the preparation. Want the Mac n' Cheese to be portable and more like an appetizer?? Well then just follow the directions for the Deep Fried Mac n' Cheese Bites! 

Ingredients

• 7 tablespoons unsalted butter
• 1 lbs sirloin steak, thinly sliced into bite size chunks
• 1/2 cup onion, medium dice
• 1/2 cup red pepper, medium dice
• 1/2 cup green pepper, medium dice
• 2 cloves garlic, minced
• Kosher salt, to season pasta water
• 1 pound elbow macaroni
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound sharp cheddar cheese, shredded
• 8 ounces provolone, shredded
• 2/3 cup sour cream
• 1 cup panko bread crumbs
• Smoked paprika 

Directions

Preheat the oven to 350°F

In a large saute pan set over medium high heat, add in the sirloin steak and saute until brown and cooked through, about 8 minutes. With a slotted spoon, remove steak from saute pan and reserve on a plate. Clean out the saute pan and melt 3 tablespoons of butter. Add in the onion and peppers and saute until tender, about 5 min. Add in the garlic and saute until fragrant, about 1 minute. Season the mixture with salt and pepper then add the steak back into the pan and incorporate. Remove from heat and set aside. 

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain the pasta and run under cold water to stop the cooking process, reserve noodles. *Note: if the noodles are going to be sitting for awhile, toss them in some olive oil to prevent sticking* 

Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the flour and dry mustard and whisk until smooth. Whisk in the half-and-half and whisk until thick, about 2 minutes. Whisk in the cheddar and provolone cheeses, a little at a time until it is melted. Then whisk in the sour cream until smooth. *Note: if you have a immersion blender, use that instead of whisking. This will help emulsify the cheeses better and make a smoother sauce*

Spray a 9-by-13-inch baking dish with cooking spray. Spread half of the macaroni in the baking dish. Then add the steak, onion and peppers mixture and then spread half of the cheese mixture. Top with the remaining noodles and cheese mixture. 

Put the remaining 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and mix until incorporated. Sprinkle the panko mixture on top of the mac n' cheese, sprinkle some paprika on top and bake for 30-40 minutes, until bubbly. Let rest for 10-20 minutes on a cooling wrack (Unless you like molten cheese sauce coating your mouth). 

One of my favorite Super Bowl moments Or was it this?? I almost puked and passed out during both...

Cast Iron Care & Maintenance

I was thinking the other day that I don't post enough how-to posts, actually none. Over the holiday break I decided that I needed to re-season my cast iron pan. I only have one and I love it. Cast irons, in my opinion, are the best cooking pans out there. The only down fall with them is that they are heavy, they take a little longer to heat up and you have to take care of them. 

The thing that separates a cast iron pan from the rest of the pack is its ability to retain heat. Once you get it heated up (Usually takes about 5 minutes) it will hardly cool down when adding food to the pan. A standard aluminum saute pan, when adding a half-pound rib eye steak, can drop by 300°F. Where as a cast iron pan will stay around it's original temperature, which makes for a thicker, crisper and more evenly browned crust. This is also true when frying in oil, which I use my cast iron for all the time. Not only does frying help keep the pan nice and seasoned. But, when you add your chicken to the fry oil in a cast iron, the heat retention from the it is going to keep the oil to temperature. 

You can also braise and bake in them (Check out my

Jalapeno Cheddar Cornbread

). Breads, pies and pizza comes out beautiful when baked in a cast iron. 

Another advantage to having cast irons is that it is probably the only thing in the kitchen that gets better with age. They are extremely durable, even a rusted 80 year old cast iron that you bought from a garage sale can be brought back to life. The very best of pans have been passed down over multiple generations, their well-used surfaces worn as smooth and nonstick as teflon-coated pan, without the toxic chemicals. 

But, in order to get the most out of your cast iron, it HAS to be taken care of properly. It is very much like taking care of a puppy, they both require some work, a little patience and most of all...loyalty. If you take proper care of your cast iron it will pay back your investment with golden-brown fried chicken, sizzling bacon, corn bread, apple pies, perfectly seared steak and bubbly pizzas....ahhhh satisfaction indeed!

How do you season a cast iron pan?

1. Scrub your pan by pouring a half cup of kosher salt into it and rubbing it with a papper towel. This will scour out any dust and impurities that may have collected in it. Wash it thoroughly with hot, soapy water and dry it carefully. 
2. Oil your pan by rubbing down every surface with a paper towel soaked in a highly unsaturated fat like corn, vegetable, or canola oil. Unsaturated fats are more reactive than saturated fats (like shortening, lard, or other animal-based fats), and thus polymerize better. It's an old myth that bacon fat or lard makes the best seasoning agent, probably from the fact that those fats were very cheap back in the day.
3. Heat your pan by placing it in a 450°F oven for 30 minutes (it will smoke), until it's surface is distinctly blacker than when you started. An oven will heat the pan more evenly than the stovetop will, leading to a better initial layer of seasoning.
4. Repeat the oiling and heating steps three to four times until your pan is nearly pitch black. Pull it out of the oven, place it on the stovetop to cool. Your pan is now seasoned and ready to go. 

Until you've got a good layer of seasoning built up, avoid excessive use of soap or cooking acidic sauces. Both can make the seasoning process take longer. 

How do you properly maintain your cast iron?

There seems to be a irrational fear of cast irons because people don't want to take care of them. But, truthfully, once you build up a good layer of seasoning, they are quite tough. You can't scratch it out with metal utensils. You can't destroy it by using soap (To days dish detergents are very gentle on everything except grease). To maintain and build on it, all it takes is to follow these few points:

• Use it often.A good layer of polymers should build up slowly in thin, thin layers. This means using your pan as much as possible—particularly for oil-based tasks such as frying or searing. Avoid cooking liquid-based dishes in the pan until it has acquired a reasonably good nonstick surface
• Clean it immediately after use.Removing food debris is much easier from a hot pan than from one that has been allowed to cool. If you clean your cast iron skillet while it is still hot, chances are all you'll need is a tiny bit of soap, and a soft sponge. I'm particularly wary of this at dinner parties when a well-intentioned guest may decide to chip in after dinner and get a little too generous with the elbow grease, potentially scrubbing out some of my seasoning
• In most cases, avoid tough abrasives.These include metal scrubby scouring pads, and cleaners like Comet or Bar Keepers Friend. The scrubby side of a soft sponge should be plenty for most tasks
• Dry thoroughly, reheat it, and oil it before storing.After rinsing out my pan, I replace it on a burner and heat it until it just starts to smoke before rubbing the entire inside surface with a paper towel lightly dipped in oil. Take it off the heat, and let it cool to room temperature. The oil will form a protective barrier preventing it from coming into contact with moisture or air until its next use

They can't get no Satisfaction cause they don't own a cast iron :)