:team richey:
Wednesday, June 27, 2007 ||
Platinum Chef Challenge #2
From the Nest's What's For Dinner board.
The Rules:
* Current host will choose 5 ingredients for the challenge
*Participants must create a meal using those ingredients
*The meal can consist of 1 or 2 dishes - so you can use all the ingredients in one recipe, or make two. Ex. main dish + side, appetizer + main dish, main dish + dessert, etc. But, if more than one dish is created, each dish must use at least two of the ingredients (and, any ingredient may be repeated and used in both dishes if desired).
*You can add whatever other ingredients you like
*The event will run for two weeks at a time
Ingredients for Round #2:
Cheese - Hot Pepper - Corn - Blueberries - Citrus
My Entries!
Chicken Tortilla Soup
8-10 oz cooked shredded chicken
32-40 oz chicken broth
1 c frozen corn
2 (14.5 oz) cans diced tomatoes
1/2 large onion
1 garlic clove
1 tbsp oil
1-2 tbsp chili powder
1 tsp cumin
1 small can diced jalapenos
1 tsp salt
(extra spices for taste)
1. Boil chicken breasts until cooked through and then (when cooled off) shred with fingers
2. Dice onion and garlic and sautee in oil for 2-3 minutes. Add shredded chicken, chili powder, cumin, salt and jalapenos.
3. Pour the chicken mixture, chicken broth, tomatoes and corn in a large pot and bring to a boil. Then, let simmer for 20 minutes (or longer!) so that the spices can blend together.
4. Serve in a bowl topped with shredded cheese and tortilla strips (avocado would be great too).
Enchilada Limon
I wanted make a dessert that complimented the mexican-themed dinner. So I thought that a lemon filling wrapped in a tortilla and fried is sort of a "dessert enchilada."
Filling:
3 eggs
3 egg yolks
1/2 cup lemon juice
1 1/2 cups sugar
1/2 cup butter
1/2 cup heavy cream
1. Melt butter in a sauce pan and then add the eggs (whisked), sugar and lemon juice. Wisk continually on medium heat until the mixture gets thick.
2. In a separate bowl (or your KA!) whip the heavy cream until peaks form and then fold into the lemon mixture.
3. Put about 1-2 tbsp of the filling and 1 tbsp of frozen blueberries in a fajita-sized tortilla and fry until golden.
4. Top the enchilada limon with powdered sugar and serve with extra blueberries and strawberries.
Lindsay |10:23 AM
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