HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS ~ BLOG 366.278

It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS

1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas

  • Heat oven to 350°.
  • Spray 9 x 13 in. Baking dish with cooking spray.
  • Melt butter in a large skillet.
  • Add onion and pepper, cooking 4 – 5 minutes.
  • Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
  • Add FRESH ground sea salt and black pepper, to taste.
  • Remove from heat.
  • Stir in 1/4 cup cilantro and 1 cup cheese.
  • Spread 1 tablespoon enchilada sauce onto each tortilla.
  • Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
  • Roll up tortillas tightly and place in baking dish.
  • Mix 1/3 cup pineapple juice and remaining enchilada sauce.
  • Pour over top of enchiladas.
  • Sprinkle with 1 cup cheese.
  • Spray foil with non-stick spray and cover enchiladas.
  • Bake 30 minutes.
  • Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.

NOTE:

  • Use 1 1/2-2 cups FRESH pineapple if you have it!
  • You could substitute enchilada sauce if you prefer, but we really like the green 😀

BOSTON CREAM PIE CUPCAKES ~ BLOG 366.277

Are you a fan of traditional Boston Cream Pie? I AM!!!! Boston Cream Pie is my ALL time favorite dessert. And it is relatively easy to make using simple pantry ingredients, yet appearing beautifully elegant. The moist tender cake filled with rich vanilla pudding and then topped with a silky chocolate ganache is completely irresistible!

Every year since my cousin passed away in 1998 her sister and I make cakes on her birthday. With the passing of their father this past spring we will now also do it on his birthday. The day I made these would have been his 81st birthday and Boston Cream Pie was one of his favorites.

Traditional Boston Cream Pie was a dessert that grams made frequently for Sunday dinners so it has a status of not only a favorite recipe, but also one that evokes fond memories of family long lost. These made as individual cakes are a wonderful modern twist to a beloved classic that allows for individual indulgence in smaller portions. I’ve been making Boston Cream Pie for years in honor of grams, but must admit it never occurred to me to make them as individuals. These layered individual beauties are perfect in the new small bite format and bring a flavor symphony to your mouth!

Now all of that said, next time I will be assembling them differently. I found that there wasn’t enough custard doing it this way and having followed her recipe exactly also found that her ganache was too runny and not chocolatey enough. I will take pictures at that time and update this post to the changes.

BOSTON CREAM PIE CUPCAKES  Adapted from Recipes by Clare

Clare offers dairy free and gluten free versions of her Boston Cream Pie Cupcakes at her site Recipes by Clare.

CUPCAKES

1 cup all-purpose flour
1 teaspoon baking powder

1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 LARGE eggs

1 1/2 teaspoons PURE vanilla extract

1/2 cup WHOLE milk

  • Preheat oven to 350° and line a muffin tin with cupcake liners or spray well with non-stick baking spray.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla extract.
  • In a 3rd larger bowl combine the wet and dry ingredients alternately adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until JUST combined. DO NOT OVER MIX!!!
  • Divide the batter evenly among the cupcake liners.
  • Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

CUSTARD FILLING

1/3 cup sugar

scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract

3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
  • Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
  • Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.

GANACHE

1 cup heavy cream
1 cup semi-sweet chocolate chips

  • In a small saucepan, heat heavy cream JUST until it begins to simmer.
  • Remove from heat and pour over chocolate chips.
  • Let sit for 5 minutes, then stir until smooth and glossy.
  • Spoon the ganache over each cupcake, allowing it to drip down the sides.
  • Let the ganache set before serving.

NOTES WORTH CONSIDERING

  • 
Ensure that all ingredients are at room temperature to make a smoother batter.

  • Use a piping bag to fill the cupcakes with pudding for a cleaner result.

  • Enhance the flavor by adding a teaspoon of espresso powder to the chocolate ganache.

  • Serve these cupcakes with a scoop of vanilla ice cream or a glass of cold milk.
  • You can use a box pudding and it will work wonderfully, we just prefer homemade.

  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
  • They freeze well before the ganache. Add ganache after thawing.

My version that I have made for many, many years!

BOSTON CREAM PIE
CAKE
1 cup sugar
5 tablespoons unsalted butter, softened
1 teaspoon PURE vanilla extract
1 JUMBO egg
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup WHOLE milk

  • Preheat oven to 350°.
  • Butter and flour a 9 1/2-inch spring form baking pan OR line cupcake tin. I use a square spring form pan when I make a whole cake to make pieces easier to cut.
  • Combine the butter, sugar, and vanilla in a bowl and cream together using an electric mixer until the mixture is light and fluffy.
  • Add the eggs one at a time, beating thoroughly after each one.
  • In a separate bowl, sift together the flour, baking powder, cream of tartar and salt.
  • Combine the dry ingredients with the creamed mixture and add the milk.
  • Pour batter into the prepared pan.
  • Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean.
  • Remove from oven and let the cake cool in the pan on a wire rack.

CUSTARD

1/3 cup sugar
scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract
3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan, whisking until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes only.
  • Remove from heat, and whisk in the butter.
  • Set custard aside to cool, continuing to whisk occasionally.

GLAZE/GANACHE
2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

  • In a double boiler, melt together the chocolate and butter until smooth.
  • Remove from heat and stir in powdered sugar and vanilla.
  • Stir in hot water 1 teaspoon at a time until desired consistency.

BUILDING THE PERFECT PIE

  • Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
  • Place one half of the cake on a plate with the cut side facing up.
  • Top with custard.
  • Place the other half of the cake on top, with the cut side down.
  • Coat the top of the cake with glaze allowing it to drip down the sides.

NOTE: The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

SPICY CHICKEN SKEWERS ~ BLOG 366.275

SPICY CHICKEN SKEWERS Yields 4 servings

1 1/2 pound chicken tenders
2 tablespoons avocado oil
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
FRESH ground kosher salt and black pepper, to taste

  • Heat grill to medium high.
  • Coat grill well with non stick grill spray.
  • Whisk together paprika, cayenne, garlic powder, salt and pepper.
  • Toss chicken tenders with avocado oil.
  • Toss in prepared seasoning mix, coating evenly.
  • Thread chicken tenders onto metal skewers.
  • Grill, turning, occasionally 8-10 minutes, until LIGHTLY charred and cooked through.

HAPPY HOMEMAKER MONDAY, RECIPES LINKS, MENUS week 39 of 2024 ~ BLOG 366.274

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

WEEK IN RECAP

September has just flown by and quickly at that! I want to enjoy the ‘BER months so I’m going to do my best to slow October down!!

Tuesday and Thursday were spent getting a good friend to and from physical therapy, running her errands and trying to get caught up on her yard work and house maintenance.

Wednesday was a close friend’s birthday so we spent the day with her and many other friends celebrating first with lunch and then drinks that lingered into the evening. There was a ton of good food, great desserts and lots and lots and lots more laughter.

Friday I finally got caught up on some paperwork, but I am NOT finished with it… YET…

Saturday we went to a few Barn and yard sales, but only found a few things I couldn’t live without. Also got most of the grocery shopping done, at least until the end of the week.

Sunday… what can I say? Sunday started great and ended up super lazy! I watched football all day and did finish my book though 😀

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s going to be another perfect fall week of temperatures in the 70’s during the day and 40’s at night. Perfect for me 😀

ON MY MIND

Prayers for all the people affected by the horrific hurricane Helene. The destruction caused to human life as well as the infrastructure of the south is unimaginable. I pray for help to arrive just as swiftly as the hurricane did.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of sheets and towels to do and am beginning to amass a pile of ironing
  • GROCERIES & ERRANDS mostly done until Friday
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still working on condensing little pieces of paper and organizing them into an easy to access order. We’re also thinking about going to the Great Junk Hunt so I need to make room reservations as it’s several hours away.
  • RECIPE RESEARCH & MENU PLANNING Starting next week I’m going to pick just one cookbook and cook from all the tabs I have poking out 🙂

DVR/TV TIME

WHAT’S PLAYING ON THE DVR/TV
  • STREAMING We’re still watching FRINGE and I’m listening to The Scarecrow and Mrs. King during the day
  • CABLE Fall shows are just beginning, but so far for me  DRAMAS – Chicago Series, Brilliant Minds, Matlock, High Potential COOKING SHOWS – Last Bite Hotel, Outrageous Pumpkins, Halloween Wars, Halloween Baking Championship, Halloween Championship

READING TIME

I’m finished with Jana DeLeon’s Marsh Madness and started Marie Force’s In the Air Tonight

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

9/30 MONDAY
10/1 TUESDAY
10/2 WEDNESDAY
10/3 THURSDAY
10/4 FRIDAY
10/5 SATURDAY
10/6 SUNDAY
DINNER
LAYERED SALAD
 SLOPPY JOE SLIDERS
BAKED SPAGHETTI
 HAMBURGER STEW
 CHICKEN CHILE CASSEROLE
CORN
HAM & CHEESE BREAD PUDDING
DESSERT
 
 PEAR WALNUT CRISP
 

FAVORITE PHOTOS FROM THE CAMERA

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

MISSISSIPPI POT ROAST or CHICKEN updated ~ BLOG 366.273B

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

MISSISSIPPI POT ROAST

3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces

  • Turn Ninja Foodi on Sauté.
  • Pour in avocado oil.
  • Cut pot roast into large chunks, 4×4 inches.
  • When oil is hot, sear roast chunks 3-4 minutes on all sides.
  • Once roast is browned on all sides, remove from pot and set aside.

 

  • Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
  • Add garlic, stirring for a minute or two more.
  • Add in pepperoncinis and pepperoncini juice.
  • Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
  • Return the roast chunks to the pot, gently stacking the meat as necessary.
  • Dot roast with 4 tablespoons of butter.
  • Set to braise for 4-6 hours.
  • At the 2 hour mark add the potatoes.

 

  • Plate roast on platter, cover and keep warm.
  • Melt remaining butter and whisk in ¼ cup of flour until smooth.
  • Change to saute function and let simmer 3-4 minutes.
  • Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
  • Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

ORIGINALLY posted 11-10-2013 UPDATED September 2024

HONEY GLAZED SNAP PEAS ~ BLOG 366.271

HONEY GLAZED SNAP PEAS
1 1/2 pounds snap peas, rinsed and trimmed
1 LARGE shallot, sliced
2 tablespoons butter
1/4 cup QUALITY honey
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper chili flakes

  • Bring a large sauce pan of salted water to a boil.
  • Add snap peas, cooking 2-3 minutes until they turn bright green.
  • Drain and set aside.
  • Melt butter in large skillet.
  • Add shallot and saute until tender.
  • Add honey, stirring to blend.
  • Add peas and season to taste with red pepper chili flakes, FRESH ground sea salt and black pepper.
  • Cook 2 more minutes and serve immediately.

NOTE: Heinz has some flavorful infused honeys that make for great flavor variations. I like the chili infused.

SESAME ALMOND SLAW ~ BLOG 366.270

SESAME ALMOND SLAW
1 package ramen noodles, broken apart into small pieces
3/4 cup shredded Napa cabbage
1/2 cup shredded red cabbage
1 bunch green onions, sliced thin
1 tablespoon toasted slivered almonds
2 teaspoons sesame seeds
1/2 cup crispy french fried onions

  • Toss all together in a large salad bowl.

DRESSING
1 tablespoon rice wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons avocado oil
1 teaspoon water
1/2 teaspoon sesame oil
1/4 teaspoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper

  • In a canning jar with a tight fitting lid combine ingredients.
  • Shake REALLY well.
  • Dress salad, tossing to coat well.
  • Serve immediately.