Green Chile Chicken Enchilada Casserole

Taco Tuesday used to be such a thing in our house.  When we moved to New York, it seemed we kept the tradition alive for awhile but it has slowly faded and now, it's not a thing.  I want it to be a thing!  I like having "things"... sigh.  I think part of the problem is that we start to get bored of the same old tacos, so in search of something new the other day I made this Green Chile Chicken Enchilada Casserole!  That's a mouthful, in more ways than one (chuckle, chuckle, knee slap).    

I followed this recipe but threw in some butternut squash when I added the chicken (that I first diced into cubes and saut�ed with some finely chopped onions in butter for 8-10 minutes).  I will make this again and again and by the way, it's even better the next day.  Make it a THING in your house!

Happy Lunar New Year! On CBC's Weekend Morning Show

 Happy New Year!  Tomorrow, on CBC's Weekend Morning Show with Interim Host, Laurie Hoogstraten, I will be presenting these Sichuan noodles, known as Dan Dan Mian.  The long noodles are for happiness with a long life.  There are many dishes for luck and wealth for the new year.  In the year of the Rooster, Dumplings, for wealth, sweet rice balls for family togetherness, rice cake to increase your status or income, citrus fruit for wealth and fullness, and fish, also to increase prosperity.

I was fortunate to live in Chongqing, Sichuan for a period, and enjoyed these noodles with ground pork.  The most remarkable place was at the Great Buddha in Leshan.  

Enjoy for luck, long life, and because they are really yummy!

* For the Chilli oil, great chili oils can be purchased.  I used this one with peanuts that I can purchase at SunWah Grocery Store.  

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Ch�c m?ng nam m?i!

Dan Dan Mian, aka for me, Great Buddha Noodles 

1. For the Chilli Oil: (you can purchase good chilli oil)

�                2 tablespoons Sichuan peppercorns

�                1 inch-long piece of cinnamon

�                2 star anise

�                1 cup oil

�                1/4 cup crushed red pepper flakes

2. For the Meat and Sui Mi Ya Cai:

�                3 teaspoons oil

�                8 oz. ground pork (I�m using veggie ground round and it works nicely with the taste and texture)

�                2 teaspoons sweet bean sauce or hoisin sauce

�                2 teaspoons shaoxing wine (I often use Mirin or Vermouth)

�                1 teaspoon dark soy sauce

�                1/2 teaspoon five spice powder

�                1/3 cup sui mi ya cai (optional Sichuan ingredient of dry fried vegetable. Packaged in small foil pouches)

3. For the sauce:

�                2 tablespoons sesame paste (tahini) (I often use peanut butter as a substitute)

�                3 tablespoons soy sauce

�                2 teaspoons sugar

�                1/4 teaspoon five spice powder

�                1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

�                1/2 cup of your prepared chili oil (to your taste)

�                2 cloves garlic, very finely minced

�                � cup hot cooking water from the noodles

4. For the Noodles & Veg:

�                1 lb fresh or dried white noodles, medium thickness

�                1 small bunch leafy greens (spinach, bok choy, or choy sum)

�                chopped peanuts (optional) chopped scallion (optional)

Cook the sauce and the vegetables and set aside.  Cook the long noodles and toss with sauce, vegetables and optional scallions and peanuts.  Enjoy for a long life!

Mini Sour Cream Bran Muffins

I'm on a mini muffin kick.  First these perfect banana ones, and now these yummy, moist (I know, you hate that word) sour cream bran muffins.  Now, bran muffins probably aren't the first thing you think of when you see the word "yummy" but I, for one, am a fan.  Warmed with a little butter and a drizzle of honey, or smeared with some peanut butter, I've always loved a good bran muffin.  If made properly, it's slightly sweet, slightly spiced and yes, moist.  These are all of those things and most importantly, a good source of fiber for my kids (who desperately need it).     

Recipe HERE.

I've moved!

Hello dear readers,

After nine years of blogging on this platform, I've decided to move to a new website at stephanguyenet.com.  This coincides with the impending release of my book, The Hungry Brain, on February 7, 2017, as well as my general desire to have a more professional-looking public interface.  My blog will be there, as well as a book page, a page for the Ideal Weight Program, and other resources.

Thank you all for your support, and I'll see you at stephanguyenet.com.  Sincerely,

Stephan

CPK Chopped Salad

When I moved to California after college, my roommates and I went to California Pizza Kitchen, a lot.  We were creatures of habit, and went to the same places (that we could afford) over, and over.  If I wasn't with my roommates, I was picking up food for all of the writers at the TV show Frasier, where I worked as a production assistant.  It was always fun stumbling out of there with 8 giant bag cutting off the circulation in my arms.  

I really don't miss the pizza (especially now that I live near some of the greatest pizza in the world), but there was a salad that we would ALWAYS get.  It was a basic chopped, with uniform-sized strips of crunchy lettuce, sweet basil, salty salami, creamy mozzarella, buttery garbanzo beans and THE most perfect, tangy dressing.  My friend (and old roommate) found a copycat recipe so I made it at home and it was a PERFECT match to the real thing.  I will make it again, and again (because I am still a creature of habit).    

Recipe HERE.

Spaghetti Aglio E Olio with Kale

Anyone else feel like comfort eating today?  Make this for dinner and don't look back.  It's simple, hearty and delicious.  Plus, it's full of kale, so it's practically like eating a green smoothie.  One bummer when I made it last night: I forgot to reserve some pasta water that would have aided in making the sauce all thick and creamy.  In fact, I almost threw myself down the garbage disposal to retrieve the starchy water.  But then I didn't do that, and I moved on with my life.  It was still superb, and I highly recommend it.  Happy, healthy, SAFE weekends, my friends.

Recipe HERE

Buffalo Chicken Rolls

Today is the final post in the #foodiefootballfans recipe collaboration! My team didn�t make it to the big game, which means I can actually focus on the halftime show and the food this year. And that�s a big win (sigh, sorry hawks), because we�re having buffalo chicken rolls! 


It�s like if you took cinnamon rolls, but rather than sweet dough filled with gooey cinnamon filling and smothered in icing (ok, damnit, now I want that), we have fluffy, bready dough filled with spicy, saucy, shreddy buffalo chicken! Dipped in blue cheese dressing! Buffalo chicken rolls! Buffalo chicken buns? These are so fun and good!! 

Ok, so, confession: I first made a batch of homemade dough that was super dry and didn�t rise very well. So for these, I took a move from the old JFK (my dad, not the president) playbook, and pulled out a roll of Rhodes frozen bread dough. A real family favorite. And I don�t regret it one bit! Success! These turned out fluffy, light, bready, and so great, with so much less effort than homemade dough. No shame in my frozen dough game. 

Buffalo Chicken Rolls

Be sure to read all the instructions before getting started. The dough has to thaw (overnight) and then rise, so account for the extra time. 

1.5 lbs boneless skinless chicken thighs, cut into 3 chunks per thigh salt, pepper, a pinch of cayenne 5 tablespoons butter 3/4 cup buffalo sauce (I prefer Frank�s Red Hot) 3 tablespoons brown sugar 1 loaf of Rhodes Frozen White Bread dough 3 green onions, thinly sliced Optional: 1 cup Mozzarella cheese Blue cheese dressing for serving

Follow the package instructions to thaw the dough. It takes several hours, even overnight. Make the chicken: preheat oven to 425F, and spread chicken evenly in a baking dish. Sprinkle with salt pepper, and cayenne. Bake for 30 minutes. Meanwhile, in a small saucepan, melt the butter, and stir in the brown sugar and buffalo sauce. Heat and stir until sugar is dissolved. After the chicken has baked for 30 minutes, pour on sauce, and bake another 15 minutes. Remove from oven, and shred. If the dough isn�t ready, then refrigerate the chicken and reheat before preparing rolls. Make the rolls. Place thawed dough in a lightly greased bowl, cover, and rise until doubled (approx. 60 to 90 minutes) Deflate dough, and roll into a 12" x 18" rectangle Spread evenly with chicken, and sprinkle with green onions (and cheese, if using) Starting with a long end, roll into a log. Cut the log into 19-12 pieces Space rolls out evenly in a baking dish (if you want them to grow together, like in my photo, then use an 11x7 or 13x9 inch dish, or for individual rolls, space further apart on a baking sheet), and lightly flatten Cover the pan, and rise for 60 to 90 minutes, until the rolls are puffy Preheat oven to 350�F Bake for 25 to 30 minutes, until they rolls are golden brown Serve with a side of blue cheese dressing or dip

Wait, there's more! Check out all the game day recipes from the other #foodiefootballfan bloggers! 

Classic Potato Salad by Celebrating Family 
Chili Cheese Burritos by Love Bakes Good Cakes  
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass 
Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles 
Jalapeno Pale Ale Chili by Beer Girl Cooks 
Jalapeno Popper Pull Apart Bread by The Life Jolie 
Sausage Pepperoni Pizza Dip by Feast + West 
Baked Southwestern Egg Rolls by Family Food on the Table 
Mini Bacon Ranch Cheese Balls by Honey & Birch 
Cookie Dough Cheese Ball by Bread Booze Bacon 
Hawaiian Pizza Jalapeno Poppers by Love & Flour 
Meatloaf Sliders by Foodtastic Mom 
Wonton Taco Cups by A Mind Full Mom 
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is 
Bean and Cheese Taco Bites by The BakerMama 
Monte Cristo Poppers by See Aimee Cook 
Chile Beer Sangria by Cake 'n Knife 
Low Carb Stuffed Crust Pizza by Sustaining the Powers 
Puff Pastry Pizza Bites by The Mexitalian 
No Churn Pistachio Baklava Ice Cream by Club Narwhal 
Roasted Jalapeno Poppers by Off the Eaten Path 
Buffalo Cauliflower Mac and Cheese by Hello Little Home 
Jalapeno Popper Chicken Wings by Around My Family Table 
Gluten Free Bread Sticks by What A Girl Eats 
Cheesy Beef Dip by Polka Dotted Blue Jay 
Buffalo Chicken Deviled Eggs by The Crumby Cupcake 
Greek Meatballs by Two Places at Once 
Baked Taco Empanadas by Simplify, Live, Love 
Cheese Sticks by Coffee Love Travel 
Bacon Wrapped Blue Cheese Meatballs by West via Midwest 
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas 
Skillet Chicken Queso Dip by foodbyjonister 
Spicy Sausage Rolls by Peanut Blossom 
Protein Dark Chocolate Truffles by The Creative Bite 
Chickpea Pepper Cheese Poppers by Bucket List Tummy 
Maple Cranberry Apple Sangria by Order in the Kitchen 
Meyer Lemon Shandies by The Speckled Palate 
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food 
Buffalo Chicken Eggrolls by Simple and Savory 
Pimento Mac and Cheese Squares by Lauren's Kitchen 
Pastrami Nachos by A Little Gathering 
Shrimp Ceviche Dip by Glisten and Grace 
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla 
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks 
Pulled Pork Stuffed Corn Dogs by Nik Snacks 
Easy Pepperoni Rolls by Me and My Pink Mixer 
Real Boneless Chicken Wings by Macheesmo 
Califlower Tater Tots by Living Well Kitchen 
Cheeseburger Naan Pizza by Shaws Simple Swaps 
Red Velvet Ginger Rum Balls by Cafe Terra 
Crab Rangoon by Brunch-n-Bites 
Sweet n' Spicy BBQ Popcorn by Life's Ambrosia 
Buffalo Chicken Rolls by Loves Food, Loves to Eat (hey, that's me!)
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy 
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews 
Simlple Meatball Sub Sliders by Loaves & Dishes 
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage 
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace 
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

***

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans � and we want to share our love for our teams, the game and the food that brings us all together on game day.

***

Glowing Skin Green Smoothie

Did you know we are old?  I don't mean to collectively group "us" together, because I know "we" are all different ages.  But whatever that age is, it's older than you used to be (what up, Debbie Downer!!?).  I'll never forget the day I realized that I was older than the fictional characters in The Baby-sitters Club books.  It was mind blowing.  There was just no way I could be as cool and mature as Kristy, Mary Anne, Claudia and Stacey, and don't get me started on Dawn from Cali (sigh).

That sudden awareness of my age still happens as I get even older.  Like when college students suddenly look like babies (and it's even possible you could be the incoming freshmen's mother).  The day you realize professional athletes are actually much, MUCH younger than you.  Or even that mom friend you see every day and you just assume you were born on the exact same day because you both have kids and then you realize she's not even in her 30's yet.  And so on, and so forth.

My point is, I feel young, which is good I guess!  But sometimes I'll have those long, stare-at-your-face in the mirror, somber moments and it will again occur to me... I'm older than I used to be.  One of my new year's resolutions was to take better care (or ANY care) of my skin.  I'm usually so tired by the end of the day that I'm lucky if I brush my teeth.  But I keep vowing to wear some masks, exfoliate, put on night cream, I don't know, something.  Anything!  Enter, this smoothie.

I have to admit something: I am not a smoothie person.  Or a juice person.  I like to chew my food.  I like to chew it reeeeeal good.  It has always seemed like a lot of work to make a smoothie in the mornings when toasting a bagel requires little to no effort.  Alas, as I slowly become a Golden Girl, I've decided I need to embrace all of the different ways of the world, like the smoothie ways.  And I'm glad I did!  This took me MINUTES to make, using mostly frozen fruit, fresh avocado (which we always have on hand), a handful of spinach and coconut water.  Best part?  It's supposed to make my skin glow, so my goal is to try one for breakfast every day this week.  Check out my Instagram for the before pic... and next week I'll post a transformed photo in which I look exactly like Dawn from The Baby-Sitters Club.      

You can find the recipe HERE.

p.s. This kept me full for HOURS, which is Breaking News in my world.  

Perfect Mini Banana Muffins

The other day, my two-year-old came across a package of Little Bites Banana Muffins, and by "came across" I mean I bought them to keep her quiet at Target so I could shop in peace.  Did it work?  Yes.  I bought the few things I actually needed and 13 other things I did not in complete and utter serenity.  Anyway, she LOVED them and would not stop asking for more.  Between the three of my kids, we polished off the box the next day and of course, they were hooked.  However, I felt torn between giving them something they actually enjoy eating and feeding them a snack with ingredients I can't pronounce.  The solution presented itself when we came home from a long weekend away to dark bananas.  I made my own!  I wanted to make them mini, perfectly moist and just sweet enough.  They were fantastic... two-year-old approved.  Best part?  Only took a matter of minutes to prepare the batter IN ONE BOWL and made 50 mini muffins... plenty to eat and plenty to freeze for future snacks.  That's more than one best part, sorry not sorry.       

Perfect Mini Banana Muffins

Makes 50 mini muffins

Printable Recipe

1 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp vanilla

1/2 tsp fresh lemon juice

1 cup mashed bananas (about 3 small ripe bananas)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

Preheat the oven to 350 degrees.  In a large bowl, add the sugar and vegetable oil and stir until smooth.  Add the eggs, vanilla and lemon juice and stir again until smooth.  Add the mashed bananas and stir to combine all ingredients.  Add the flour, baking powder and salt and stir until just combined.  Add the milk and stir once more until just combined.  You don't want to over-stir or you'll have dense muffins.  Spray a mini muffin tin with baking spray.  Add a tablespoon or so of batter into each cup (about 3/4 of the way full).  Bake for 10 minutes.  Let cool and then remove onto a wire baking rack.  Enjoy!  

For more breakfast inspiration, check out my segment on the Today Show this morning here.

Put Food First in 2017: Come to a Food Workshop

Burnaby Food First Invites you...

January 19th & 25th to

Join us & learn about Canning & Fermenting

Get to know your Butcher on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Laurie Hoogstraten, I am featuring a pork dish using pork buttons that I got from Denny's Meat Market.  This is a rather "old school" kind of cut of pork and many stores and butcher shops don't carry them any longer but these are so simple to prepare and a great value. 

I'm always telling people to get to know where they get their fish, vegetables and meats.  Getting to know your butcher is really recommended for your own interest.  They will give you a great deal of information on what you want or what you may try and they may specialize in products that you can't find anywhere else.  Denny's Meat Market, for example, also specializes in fresh sausages of a wide range of flavours.

For this dish, you can use the pork buttons, pork belly, or cuts for Kalbi.  For the vegetarians, this segment doesn't leave you out either.  You can use the marinade for seitan, tofu, eggplant, firm mushrooms or cauliflower.

Dwaejibulgogi (from Maangchi.com)

For the marinade :
� cup of crushed Asian Pear
� cup onion pur�e (I put a yellow onion and the garlic in a small blender container with a bit of water and pur�ed it)
4 cloves of minced garlic
� ts of minced ginger
1 chopped green onion
1 tbs soy sauce
2 tbs brown sugar
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot Korean pepper paste (Kochujiang)

I used a package of pork buttons from Denny�s Meat Market.  I let them marinade for several hours.  You can then grill, broil or cook in a pan until tender.  Serve with rice, lettuce leaves, fresh chilies, green onions, or on their own as an appetizer.

Enjoy!

Crispy Quinoa Broccoli Fritters

This week was all about balance.  One day I ate a healthy green sandwich for lunch, the next day I was at McDonald's.  One day I took a barre class, the next day I canceled my Soul Cycle bike hours before I was supposed to be there (which, by the way, would have been my second time ever and I'm still terrified of it all).  Living a life of balance is the only way I know how to live.  A healthy dinner, dessert after, yogurt and fruit for breakfast one day, a giant bagel the next, and so on and so forth.  Of course, I find it much easier to be lazy and indulgent than healthy, so it helps when I make a large batch of something to freeze like these Crispy Quinoa Broccoli Fritters for nutritious lunches.  I sound like a commercial.  Anyway, they were delicious and perfect on their own, on top of a salad, tucked in a pita, etc.  Carson and I loved!  But if you're wondering if my kids ate them, I will laugh manically in your face.

Crispy Quinoa Broccoli Fritters

Serves 12-15 (depending on size)

Printable Recipe

3 cups cooked quinoa

3 eggs, lightly beaten

1/2 onion, finely chopped

2 cloves garlic, minced

1/3 cup grated Parmesan cheese

3/4 cup breadcrumbs or panko

1/2 cup broccoli, finely chopped or processed

1 tsp salt

1/2 tsp pepper

Olive oil 

In a large bowl, combine all ingredients (except for the olive oil) and stir until combined.  The mixture will be moist, but if you aren't able to form patties, you can add more breadcrumbs.  Form 12-15 small patties, depending on your preference in size, and place on a platter.  In a large skillet, heat a tablespoon or so of olive oil over medium-low heat.  Place 6 or so patties into pan, cover, and saut� for 7-8 minutes.  Uncover, carefully flip, and saut� for another few minutes, until both sides are golden brown.  Enjoy!  Note: You can freeze these patties for up to 2 months.

Recipe adapted from Sally's Baking Addiction

Hash Brown Egg Cups

It's that special time of year, my friends.  When we're so excited school is back in session but waking up to make lunches feels like hell.  When we're thrilled the holidays are over but we want to pay someone one billion dollars to remove all the Christmas decorations.  Or maybe that's just how I feel: halfway between motivated and lazy.  Somewhere in the middle of wanting to eat fish and kale every night and wanting to order Chinese take-out.  I'll get there, I'm sure of it (wherever "there" is), so I'm trying to be patient with myself, which was a resolution of mine after all.  As was optimism, so here goes... will I blog more in the new year?  You bet I will!  Will I take better care of my skin?  Probably almost every night or at least once a week!  Will I learn to say no?  No!  I mean, yes!  Will I put down my phone more?  What phone!?  Will I floss my teeth?  Certainly not!

Ok, I feel better now.  I feel ready to face 2017 and the dentist at the same time!  

For now, though, I feel ready to share these baked eggs nestled in hash brown cups that I made the other day.  Of course, the recipe called for potatoes (that are then baked and shredded into hash browns), but I didn't have them so I saut�ed some frozen tater tots on the stove and then mashed them up.  I'm pretty brilliant, I know.  I used a variety of regular taters and sweet potato, which added a lovely balance to the dish.  These make a perfect breakfast for busy on-the-go mornings, which is pretty much every morning right?

Recipe HERE.

Happy New Year! Portzelki! Aka, New Year's Cookies, Olliebollie, etc.

Yesterday, even though I rarely deep fry food, I decided to give my hand to this traditional Russian New Year's delight.  I took some videos and images for a step by step process and, when breaking it down, it isn't too difficult.  Just get the Mise en place and it goes quite quickly.

First, soak the raisins in hot water and then dry on a tea towel in a slightly warm oven to plump up.  Set aside.  Second tip, I warmed the milk, butter, saffron and sugar together.  To cool the milk mixture enough so as to not kill the yeast, I added in the cooled raisins.

Third tip, separate the eggs and whip the whites prior to needing to mix them in and set aside.  Fourth tip, add salt at the end of the mixing of the second rising with the additional flour, again, so as to not kill the yeast.

Fifth tip, cook in a pot that will allow the portzelki to turn over and deep enough to hold enough oil.  If cooked at the correct temperature, the fritters will not absorb much oil or burn.
Have fun!

 Portzelky

2  pkgs (~4 1/2 tsp) yeast in 1/2 cup warm water
1 tsp sugar
Let stand for 10 minutes

2 cups warm milk
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1 tsp salt
2 tsp baking powder
1 lb raisins or currants (soak and then gently dry on low oven on paper towel until water is off but plumped)
Flour for soft batter (~5 cups)
Optional:  good pinch saffron in warm milk

Combine milk, salt, sugar, baking powder, raisins and egg yolks.  Add 2 cups flour to yeast and milk and stir.  Let stand until bubbly.  Add remaining flour.  Beat egg whites to stiff peak and fold into batter.  Drop by spoonfuls into hot oil (375�F).  Space evenly and do not over crowd.  Allow room for portzelky to turn over.  When fully cooked, drain and cool.

Serve with small bowls of sugar for dipping.