The Secret Ingredient is…Me.
Wed, Sep 2, 2009
by Laurie Schneider
I am the Iron Chef…. well, at least in my mind.
My Task: To make really, really tasty food.
My Stadium: 1959 kitchen with a 1980′s Jennair oven which works 60% of the time (being a kitchen warrior, I welcome the challenge!).
My Critics: Myself (my husband is a saint, eats everything I make, and always tells me it’s the best!)
My Mission: To ensure that if my name is on a dish, it is darn good…if not the best.
My Philosophy: Cooking is WAR.
- The perfectionist in me, which only makes a showing in the kitchen, is not above crying over an overcooked apple pie, tossing an underdone waffle into Lake Washington, or dumping a sun-tea jug of sangria down the drain because I just didn’t like it.
- I will test and tweak a recipe over and over before I actually serve it or before I give it out. My sublime potato soup, legendary butternut squash gratin, and drool-worthy green chile mac and cheese are perfect examples of this.
- In the event of a potluck or large gathering, my inner cooking nerd warrior will spend a half day going through recipes, cookbooks, magazines and the Internet, hunting down the perfect recipe to fit the occasion. Do not ask me to bring BREAD, or NAPKINS. This is an insult to a (cooking) warrior such as I.
- I do not host potlucks (willingly). If I ask you to bring a salad, and you bring Jello, molded into the shape of a bundt cake with fruit cocktail and cool whip, I am distraught. People, Jello is NOT a salad.
- I will take on any challenge. The stupid in me is not afraid, and will accept any request, like making a friend’s wedding cake. Another story for another day.
My Training: I have a combined degree from the University of The Food Network, Martha Stewart, and the Internet. No formal training, just a passion for cooking, eating, and baking. Sans a Cuisine Diplôme from Le Cordon Bleu, I have plenty to offer from the School of Trial and Error. And error. And error.
My most recent accolades from trial and error came in the form of tasty chicken enchiladas. Recipe below. Note the use of garlic–it’s nutty, sweet, mellow, and adds just that extra layer of flavor, which to me is what great food is all about. There are a couple of great things about these enchiladas: you can make them ahead of time and just pop them in the oven. You can use rotisserie chicken if you are short on time. If there are only two of you, you get leftovers for TWO DAYS! Enjoy, my fellow warriors.
2 chicken breasts
Coarse salt and ground pepper
1 whole head garlic
1.5 jars green salsa/ salsa verde
3/4 cup half and half
6 flour tortillas
12 ounces Monterrey Jack cheese, coarsely shredded (3 cups) (reserve 1/2 to 3/4 cup for the top)
1/2 cup fresh cilantro, chopped (optional)
1. Poach chicken in medium pot in salted water and 2 cloves of garlic. Meanwhile, in a large bowl, combine salsa and cream.
2. Roast remaining garlic in 450 degree oven for 35 minutes. (cut bulb in half, drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil so it’s sealed up)
3.Set oven to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding garlic that you cooked the chicken with.
4. Slice onion thinly, then saute in olive oil until caramelized. Peel and chop roasted garlic. In a large bowl, combine chicken, garlic, onion, and 1/2 cup salsa mixture.
5. Brush tortilla on outside with olive oil, then fill with chicken mixture and cheese. Roll up and arrange, seam side down, 6 enchiladas lengthwise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then remaining cheese.
6.Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
Laurie Schneider has been a foodie all of her life. When her demands for a better Gerber’s meal went unmet as a toddler, thus started her long and interesting journey in the kitchen. While her collection of cookware would make even Julia proud, there is one item distinctly missing…a bundt pan.
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Laurie, thanks for sharing your amazing recipe!!
Laurie,
What a fun and engaging post. You are a great writer!
If this isn’t a clear indicator of you finding and following your passion, I don’t know what is.
I hope there’s more to come! Bravo to you!
Maren
Love the idea of using rotisserie chicken. will try this!
Laurie, I loved your article!!! You need to blog girl
Going to try this recipe this weekend. Thanks!
Laurie is my daughter-in-law, and how proud I am. I am more than twice her age but when we get together it is like we are long lost friends, we have a fantastic time. Her writing ability is so clever, plus the recipe was delicious.
OOPS, no I am NOT twice her age, just abit older!