6 lamb chops
4 cloves garlic, minced
1 Tb rosemary
1-1/4 tp Kosher salt
1/2 tp black pepper
Zest of lemon
1/4 c olive oil
Place all ingredients into a zippered plastic bag. Marinate at least one hour. Sear each side on high heat 2-3 minutes, lower heat and cook 5-6 minutes more, until internal heat reaches 150 degrees.
Sunday, September 2, 2018
Saturday, September 1, 2018
Spicy Chicken Enchiladas
recipe from Chef Eddie Matney, Phoenix, AZ
1small onion, chopped
1 clove garlic, minced
1Tb oil
1 lb cooked chicken breast, shredded
1-1/2 salsa
4 oz cream cheese
1 to cumin
1/2 c cheddar cheese, shredded
1/2 c Monterey Jack cheese, shredded
8 flour tortillas (small)
Cook and stir onion and garlic in hot oil in large skillet on medium heat for 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, and cumin, cook until heated through, stirring occasionally. Add 1/4 cup of the cheddar and 1/4 cup of the Monterey Jack cheeses, mix well. Spoon about 1/2 cup of mixture on to each tortilla, roll up. Place seam down, in a 13 x 9 inch baking dish, top with remaining salsa and cheeses. Bake at 350 for 15 to 20 minutes or until heated thoroughly and top is bubbly.
1small onion, chopped
1 clove garlic, minced
1Tb oil
1 lb cooked chicken breast, shredded
1-1/2 salsa
4 oz cream cheese
1 to cumin
1/2 c cheddar cheese, shredded
1/2 c Monterey Jack cheese, shredded
8 flour tortillas (small)
Cook and stir onion and garlic in hot oil in large skillet on medium heat for 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, and cumin, cook until heated through, stirring occasionally. Add 1/4 cup of the cheddar and 1/4 cup of the Monterey Jack cheeses, mix well. Spoon about 1/2 cup of mixture on to each tortilla, roll up. Place seam down, in a 13 x 9 inch baking dish, top with remaining salsa and cheeses. Bake at 350 for 15 to 20 minutes or until heated thoroughly and top is bubbly.
Subscribe to:
Posts (Atom)