Sour Cream Chicken Enchiladas

 Enjoyed this yummy casserole at the Crowsnest Cabin with Gerry and Kathy.  The perfect meal for a cabin getaway as it can be made ahead of time.  It can easily be made GF by using GF mushroom soup and GF corn tortillas.

Sour Cream Chicken Enchiladas

• 2 cups sour cream
• 1 can mushroom soup
• 2 to 3 cups chopped cooked chicken
• 2 cups (or more) chopped fresh mushrooms
• 1 large onion, chopped
• 2 to 3 fresh chopped garlic cloves
• 4 oz. can green chilies, drained
• 1 tsp. chili powder, or to taste
• salt and pepper to taste
• 12 corn tortillas (or flour)
• ~ 2 cups shredded cheddar cheese

Saute onions, mushrooms and garlic till soft.

Add chili powder, green chilies, salt and pepper and chopped chicken.

Combine sour cream and mushroon soup in a separate bowl.

 Add about a cup (+ or -) of the sauce to the chicken mixture, 

just enough to bind ingredients together.

Spread the remaining sauce in a greased 9 by 13 baking dish.

Divide the chicken mixture among the corn (or flour) tortillas.

Fold sides over filling and place seam side down into sauce.

Spread cheddar cheese over.

Bake at 400° till hot and bubbly, about 30 minutes.

Vegetable Tarte Tatin

 Jenny made this tarte for New Year's dinner 2022/2023.  The caramel was challenging but she persevered and the dish was worth the effort.  Any root vegetables will work.  Jenny made it with parsnips, beets, carrots and onions.

2 potatoes, peeled and cut into 1/2 inch rounds

2 medium sweet potatoes, peeled and cut into 1/2 inch rounds

2 medium parsnips, peeled and cut into 1/2 inch rounds

1 small onion,  cut into 1/2 inch rounds

4 cloves garlic, halved

3 tbsp. EVOO

salt and pepper

3/4 cup sugar

1 tbsp. white wine vinegar

1 tbsp. small fresh sage leaves

1 tbsp. fresh oregano leaves

6 oz. grated mozzarella, grated (about 1 cup)

1 8.5 oz sheet frozen puff pastry, thawed

Preheat oven to 400 degrees.  Toss vegetables, garlic, olive oil, 1 tsp. salt, 1/4 tsp. pepper in a bowl.  Spread in a single layer on a baking sheet,  bake until tender, about 45 minutes. Let cool slightly.

Meanwhile make the caramel.  Mix 2 tbsp. water and the sugar in a skillet and bring to a boil over medium heat.  Cook, swirling the pan, until amber, about 7 minutes.  Remove from heat, and stir in the vinegar and 1/4 tsp. each of salt and pepper.  Pour the caramel into a 9 by 13 inch glass baking dish and spread with a rubber spatula.  Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel.  Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9 by 13 inch rectangle.  Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary.  Bake 20 minutes, then reduce the oven temperature to 350 degrees and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board.  Replace any vegetables that stick to the dish, if necessary.

Makes a perfect side dish for a prime rib dinner.

Cranberry Meyer Lemon Pie with Gingersnap Crust

Sadie made this delicious pie for 

Papa's 69th birthday

 when we visited for New Year's.

This recipe can be made GF by simply using GF cookie crumbs.  All other ingredients are GF.  Also if you don't have Meyer lemons substitute some of the lemon juice with orange juice.

Crust

2 cups gingersnap (or vanilla or graham or.....)cookie crumbs

6 tbsp unsalted butter, melted

3 tbsp light brown sugar

1/4 tsp salt

Preheat oven to 350 degrees F.  Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor.  Pulse until the crumbs are moistened, then transfer to a deep 9 inch pie dish.  Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.

Bake for about 12-13 minutes or until crisp and slightly darker.  If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot.  Let cool.

Crust can be baked up to 1 day ahead.  Wrap tightly and refrigerate until needed.

Filling

1 12 oz package fresh cranberries

1 1/2 cups granulated sugar, divided

3 large eggs

2 large egg yolks

2 tsp finely grated Meyer lemon zest

1/2 cup fresh Meyer lemon juice

pinch of kosher salt

3/4 cup unsalted butter, room temperature, cut into pieces

Fresh whipped cream, for serving

Add cranberries, 1 cup granulated sugar, and 1/4 cup water to a saucepan over medium-high heat.  Bring to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about 15-20 minutes.  The texture should resemble cranberry sauce.  Puree in the food processor (or blender) until it's as smooth as possible.  This may take 3-4 minutes.  Use caution blending hot liquids.

Add the eggs, egg yolks, Meyer lemon zest, Meyer lemon juice, salt, and remaining 1/2 cup sugar to the food processor and pulse a few times to combine.

Scrape the mixture into a double boiler (don't let the top pan touch the water) at medium heat.  Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about 15-20 minutes, or until a candy thermometer reaches 165 degrees.  Don't rush this step.

Remove the pan from the heat.  If needed pour the curd through a fine mesh strainer.  Let cool until barely warm.

Beat the curd with an electric mixer on medium-high speed, adding softened butter one piece at a time.  Be sure each piece of butter is fully incorporated before adding in the next.

Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in colour, about 6 minutes.

Pour the curd into the prepared crust and smooth out the top.  Gently bang the pie dish on the counter to remove air bubbles, then chill until firm, at least 8 hours or overnight.

Pie can be made 2 days ahead.  Cover and keep chilled until ready to serve.

Sugared Cranberry Garnish (optional)

2 cups Fresh Cranberries (can also use other berries....Sadie added Blackberries)

1 1/3 cup Granulated Sugar, divided

2/3 cup water

Add 2/3 cup granulated sugar and water in a small saucepan and cook over medium-high until the sugar is dissolved.  This is a simple syrup.

Turn off the heat, then add the cranberries and let them sit in the syrup for about 2 minutes.

Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet.

Let sit for one hour until the cranberries feel tacky.  Don't rush this step or the sugar won't stick well.

Add the remaining 2/3 cup granulated sugar to a small bowl.

Gently roll the cranberries in the sugar until well coated.

Place the sugared cranberries on a plate to dry and set up for at least 30 minutes.

Store in an airtight container in the refrigerator for up to 1 week.

Finishing Touch

Top the pie with sugared cranberries right  before serving.  Serve with fresh whipping cream on the side.