Try Jenn's "Jenn-chiladas":
Try Mark's "Sweet OR Sour Chicken":
Mix brown sugar, black pepper, salt and/or favorite chicken seasonings. Add 1 1/2 cups (depending on the size of your chicken breast) of pickle juice. Submerge chicken and let sit for 1-2 hours in fridge. Before grilling, dry off chicken completely. Throw on grill and cook as desired. If you are not a fan of pickle juice, replace with sweet tea.
Pairs nice with a Bourbon cocktail or a cold beer.
Try Jenn's "Jenn-Chilladas":
Jenn-Chiladas!
Enchiladas wrapped in love, made while sipping wine!
Jenn-chilada Sauce:
Big Can Fire Roasted Whole Tomatoes (28oz) - give these babies a spin in your food processor or blender until smooth - split amount in half.
Small can chilis in adobo sauce - 1 Tbsp, if you don’t like kick; 2 Tbsp, if you do.
Chicken Broth - about 1/2 cup here.
Garlic - 4 cloves minced.
Cumin - 1 or 2 Tbsp. I like mine to taste “earthy,” so I use a generous pour. (And a generous pour of a Tempranillo to sip while stirring.)
Chipotle Chili Powder 1 Tbsp (or regular chili powder if that’s what’s in your spice cabinet, no need to make an extra grocery run for this. If you do, wear gloves and don’t touch your face.)
Salt & Pepper
Yummy Chicken Filling:
Shredded bird - I shredded about 3 cups of a rotisserie chicken. You can also poach 2 big chicken breasts and shred, if you prefer all white meat. Cooked shredded chicken is what we’re talking about here.
Yellow onion - dice half, if it’s a big sucker. Dice the whole thing, if it’s smaller than a tennis ball.
Garlic - mince 3 cloves (or be lazy like me and buy the jar.)
Cilantro - fresh handful, save a little for garnish at end (this way your photos on Insta will look profeshhhh.)
Can of black beans - drained and rinsed
You’ll use the other half of the pureed fire roasted tomatoes here.
Dried Herbs like marjoram or oregano - 1 tsp is plenty; not totally necessary, but if it’s already in your pantry, go for it!
Chicken broth 1/2 cup here.
Hold It All together:
Cooking spray
10 flour tortillas (I have tried with corn and they always crack, but if you’re GF, then definitely make these with corn tortillas softened. They won’t look as pretty, but they will still taste fantastic!)
Shredded Mexican cheese - as much as your heart desires! (Hey, we are quarantined these days, so nobody is judging!)
OK, got it all together? Here we go!
Sauce:
In sauce pan over medium heat, a dash of EVOO (olive oil) and saute your garlic. If you’re lazy like me and use jar, skip that part and keep adding the rest. Half your can of tomatoes (now smooth), chilis in adobo with sauce (easy cowboy or cowgirl, this stuff can light you up), chicken broth, cumin, chili powder, salt and pepper. Get that baby bubbling and then drop it down for 15-20 minutes to simmer. Stir and taste as you go. Add more salt, pepper or spices to taste for your fam. This shouldn’t be too thick yet. Add more chicken broth, if needed.
Chicken Filling:
In a sauté pan, throw in some EVOO and sauté your onions and garlic together until onion is translucent, about 4 minutes stirring often. This step makes your home smell amazing. (Your family members will start walking into the kitchen to ask you what you’re making at this point.) Add chicken, cilantro, cumin, chili powder, salt, pepper, other half of smooth tomatoes, dried herbs and chicken broth and stir. Let it hang out and “get married” (as Rachel Ray would say. I think that was Rachel Ray…) After about 5 minutes, add your rinsed black beans and fold into the mix. Add more salt and pepper to taste and then turn off your heat.
Here’s the fun part! Build your babies. Spray your baking dish with cooking spray. Then run a “schmear” of your enchilada sauce down the middle. Make a pattern, a swoosh, a squiggly line, whatever makes you happy.
Fill your flour tortilla with a scoop of your chicken filling and roll it up. Place it seam-side down in your baking dish. Repeat until you run out of tortillas or you run out of room! (Some folks like to add extra cheese in the middle of their roll and if that’s your prerogative, who am I to judge?) Once your little tortilla babies are all nestled in side-by-side with each other, pour the rest of your enchilada sauce on top, right down the middle. Top with your shredded cheese.
Cover that bad boy with aluminum foil and pop it into a 400 degree oven for 25 minutes. Pat yourself on the back, take a selfie and sip your Tempranillo while repeating, “I’m a bad-a$$ chef!” to yourself.
Once out of the oven, sprinkle cilantro for garnish, snap photos for instagram stories, post and tag @jennhobby for total bragging rights and TWIRL! Serve with sour cream, extra salsa and tortilla chips. More Tempranillo or Margaritas, optional!
Xoxo, Jenn
Try Curtis' Basil Vodka:
This one's simple. Grab a bottle of Tito's, and put basil leaves in it. Wait a week, a day, or until you just really need that Tito's, and pair with delightful and refreshing drinks to give yourself that refreshing basil flair!
Try Jeannine's "Stir-Crazy Stir-Fry":
Find the rice you've left in your closet for the last 3 years. I promise it's still good. Make the rice, then fry the rice with a bit of sesame oil and a lil bit of salt.
To make white rice: 1 cup of rice, 1 cup of water. Put in a tiny pot, and leave covered on low heat for 15 or so minutes. Check if the rice is good, or if it's too crunchy. Don't add more water, and keep the lid on. When the water is gone and the rice is sufficiently chewy, you're done.
Then, find all those random vegetables and meats you bought in bulk last week and realized you didn't need. Fry all that up with some of your favorite spices. Some butter, some garlic if you've got it, whatever else you can find. Don't worry, it'll taste good.
Mix it together in a big frying pan, do a bit more frying and add some soy sauce! BOOM! Now you can feel better about not wasting groceries, AND you finally learned how to make rice.