Chicken Enchiladas, Vinaigrette, Jalapeno Roast Pork, Mac and Cheese

Here is a list of some of the recipes we learned from Mama Butta!




CHICKEN ENCHILADAS SUIZAS

6 boneless, skinless chicken breast halves (about 1 ½ pounds total)
* we used a rotisserie chicken and pulled it into small pieces
1 tbsp butter
1 c chopped onion
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
8 ounces grated cheddar cheese
1 4-oz. can dice green chile salsa
½ c chopped fresh cilantro
4 tsp ground cumin
2-3 canned chipotle chiles in adobo sauce (put in food processor)
salt & freshly ground black pepper
12- 15 7 inch flour tortillas
10 oz. Monterey Jack cheese grated
1 c whipping cream
½ c chicken broth

Preheat oven to 350 degrees. In medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle chiles, if desired. Season with salt & pepper to taste and mix well.

Grease 10x15x2 baking pan (or 2 smaller pans.) Place 1 flour tortilla on flat surface and about 1/3 c chicken mixture on 1 edge. Roll up on filling side and place, seam side down, in pan. Repeat process. Sprinkle Monterrey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and back for 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated.


VINAIGRETTE
1tbsp prepared Dijon-style mustard
4 tbsp red wine vinegar
1 tsp granulated sugar
½ tsp salt
½ tsp black pepper
Minced parsley and/or snipped fresh chives, to taste
½ c olive oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.

Continue to whisk mixtures while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use.


JALAPENO ROAST PORK
* we only made half of this recipe but here is the whole thing

1 pork tenderloin (about 6 pounds)
Juice and zest of 2 oranges (about 2/3 cup)
2 jalapenos, stemmed, seeded and diced
2 tbsp chopped fresh thyme
2 tbsp minced garlic
2 tbsp kosher salt (very salty – we used less than half!!)
2 tbsp cracked black pepper
2 tbsp olive or vegetable oil

Preheat oven to 325.

Rinse the pork and pat dry. Cut the meat into large chucks and make several ½ deep incisions on both sides of the chunks. Mix the juice, jalapenos, thyme, garlic, salt, pepper and oil, either by hand or by pulsing in a food processor or until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.

Place the meat in a roasting pan fat side up, cover with foil and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired.


MAC AND CHEESE
Kosher salt
1 lb. elbow macaroni
1 quart milk
8 tbsp (1 stick) unsalted butter, divided
½ cup all purpose flour
12 oz. Gruyere cheese, grated (4 cups)
* we used swiss instead. Baby buttas are a little cheap!
8 oz. extra-sharp Cheddar, grated (2 cups)
½ tsp freshly ground black pepper
½ tsp nutmeg
1 ½ c fresh white bread crumbs (5 slices, crusts removed)

Preheat oven to 375
Cook the macaroni in large pot of boiling salted water according to package directions.

Heat the milk in a small saucepan, but don’t boil. Melt 6 tbsp of butter in large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot mill and cook for a minute or two more, until thickened and smooth. (This was a baby butta first experience with making a roux!!!) Off the heat, add the cheeses, 1 tbsp salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.

Melt the remaining 2 tbsp of butter, combine them with the fresh bread crumbs and sprinkle on the top. Bake for 30-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.