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While it’s still entirely too warm in North Texas for my liking, I’m dreaming of autumn.
Wearing boots and bulky sweaters like it’s my job.
Crisp fall breezes and feeling them on long walks.
Sipping all kinds of apple and pumpkin drinks.
Whipping up treats using the same seasonal ingredients.
And eating all kinds of comfort food.
I don’t know what it is, but the cooler temperatures bring me back to foods that make me feel warm and cozy inside.
Chili is one of those foods.
This Beef and Buffalo Chili? It fits the bill perfectly.
It’s meaty and filling without being overly heavy. It packs a bit of a punch, heat-wise. It feeds a crowd (perfect if you’re planning a party!) And it simmers on the stove for hours, so the ingredients are incredibly melded and delicious by the time you eat. Serve this with some cornbread, and you’re gold!
Welcome to another week of our That’s Fresh Friday Link-Up!
We’re so happy that you’re hanging with us and sharing your amazing posts. If this is your first time with us and you don’t know what the That’s Fresh Friday Link-Up is, it’s a weekly link-up hosted by the Southern Girl Blog Community and six other amazing ladies. You can come and share all of your “freshest” post from your blog weekly. The only thing that we ask is that you read our simple rules below and help spread the word about the party.
FIRST, LET’S MEET THE LADIES WHO LET US HANG WITH THEM EVERY WEEK:
An incredibly simple dish… but it can so easily be messed up.
Trust me: I would know. I’ve had more than my fair share of kitchen fails involving enchiladas, and when I first discovered the recipe these enchiladas are adapted from, I fell in love.
Not only is this enchilada recipe delicious, but it’s is versatile, too!
You’ve got a surplus of zucchini? Double the recipe.
Not feeling like chicken? Skip it, double the zucchini and call it a day.
We’ve made this recipe with and without the chicken, double the zucchini, double the pepper, double the sauce… and every time, it’s been delightful. But this rendition? It’s our favorite.
These Chicken and Zucchini Enchiladas paired with a red enchilada sauce — kept on the side until it’s time to serve, which I’m sure is blasphemous to some folks, but we like our tortillas to get crispy before drowning them in sauce — are a winner of a weeknight or weekend dinner!
1 large green bell pepper (about 1½ cups), finely chopped
6 garlic cloves, minced
¾ teaspoon kosher salt
1 medium zucchini (about 2 cups), grated
1½ teaspoons cumin
1 tablespoon dried basil
1½ teaspoons dried oregano
2 chicken breasts, baked and shredded
2 cups pepperjack cheese, grated
Cayenne and freshly ground black pepper to taste
20 fajita-size tortillas (corn or flour)
10 medium-sized tomatoes, chopped
1 red jalapeño pepper, chopped
1 cup red onion, roughly chopped
10 cloves garlic, whole
2 teaspoons kosher salt
1 teaspoon cumin
Before you make the enchiladas and enchilada sauce, make sure your chicken is cooked through, cooled and shredded. Set is aside when done.
Make the enchilada sauce: Place all ingredients -- the tomatoes, jalapeño, red onion, garlic, salt and cumin -- in a large saucepan.
Bring the ingredients to a boil, then lower the heat and cover partially. Simmer for about 15 minutes.
Transfer the ingredients into the food processor, and puree. Strain the sauce through a fine mesh strainer to make it extra smooth, then set aside.
Make the enchilada filling: Heat the olive oil in a large, deep skillet over medium-high heat.
Add the onion, green bell pepper,, garlic and salt to the pan, cooking until the onion is soft. (Be sure to watch this, as you don't want the onion to brown.)
Add the zucchini and the remaining seasonings -- cumin, basil and oregano -- to the skillet, stirring into the onion. Cook until the zucchini is tender.
Remove the skillet from the heat, and stir in the shredded chicken. Add the grated pepperjack cheese and any additional seasonings, stirring until incorporated.
Allow the filling a few moments to cool before filling the tortillas.
Make the enchiladas: Grease a large baking dish. Preheat the oven to 350°F.
Dollop 2-3 tablespoons of filling into the tortillas. Carefully roll the enchiladas, and transfer to the greased baking dish. Repeat until all the filling has been used.
Transfer the finished enchiladas into the oven, and bake until the tortillas have crisped up. (This should take 20-25 minutes, depending on your oven.)
Once the enchiladas are crispy and heated through, serve on individual plates and spoon the enchilada filling on top of the final enchiladas. Enjoy immediately!
This recipe is freezer friendly. Freeze any leftover enchiladas (or an entire serving) in an aluminum or ceramic baking dish with the sauce frozen separately. Seal the enchiladas with plastic wrap and foil, and it can stay in the freezer for up to 3 months. (I dare you to let it hang out this long!)
When ready to bake, remove the plastic wrap but leave on the foil and transfer directly to a 350°F oven. Bake covered for 40 minutes, then crank the heat up to 375°F, uncover, and bake for an additional 15 minutes until the enchiladas crisp up. While the enchiladas are baking, defrost the tomato sauce in the microwave, and when the enchiladas are heated through, dollop as much tomato sauce as you'd like over your final dish.
Maybe it’s because I traveled to the LSU-Wisconsin football game in Houston at the beginning of the month, and I still haven’t recovered from the crazy amount of activity that occurred during the two days we were in town. (Think: Lots of tailgating. Lots of friends. Lots of excitement. Lots of walking!)
Maybe it’s because I’m working crazy hard on #project330, a personal photo project that I’m sharing for the next 8 days leading up to my 30th birthday. (Y’all know I work as a photographer in real life, right? That link just above takes you to my photoblog, and I’d love for y’all to follow along with the project as I share bits and pieces of my life in celebration of my upcoming birthday.)
Maybe it’s because I’m not really eating that well, and I just want to sleep all the time.
Whatever the case may be, I’ve made a sweet treat for us.
It’s something I rarely make these days, but when I do? Man, it’s absolutely delicious. Interested?
It’s one of our favorites to make during football season… though it’s perfect for any weekend breakfast.
It features one of my favorite Louisiana specialties: boudin.
Don’t know what boudin is? Don’t worry about it — I didn’t know what it was before I moved to Louisiana. But now? Now, I’m on the bandwagon and a huge fan.
Boudin is a mixture of rice, ground meat (generally beef and pork), onion and seasonings. It’s stuffed into a sausage casing. You can buy it as is or smoked… and it’s absolutely delicious when grilled.
My in-laws bring us boudin when they visit from Louisiana, and we always bring back a few pounds when we visit them.
It’s delightful… and it’s especially delightful when placed on a simple breakfast sandwich.
This recipe is one I’ve been making for years to impress house guests. And, not surprisingly, they’ve continued to return…
Here’s how you can make this at home if you’re lucky enough to get your hands on some Louisiana-made boudin!
8 biscuits, freshly baked (store-bought or homemade)
8 eggs, for frying
Get together the ingredients and do the following: Toss the boudin on the grill until the casing crisps up. Prepare and bake the biscuits according to the package instructions or mine for Cream Biscuits or if you're going dairy-free, Coconut Oil Southern-Style Biscuits.
Once the boudin and biscuits have cooked, fry the eggs to your liking. While the eggs fry, cut the boudin links into 1-2" pieces.
Slice open the biscuits, then take a portion (or two or three!) of the sliced boudin and place it on the bottom of the biscuit. Press down lightly. Transfer the fried egg on top of the boudin, then top with the biscuit top.
Hey there! My name is Erin. I'm the head cook and baker around these parts. I enjoy a nice iced latte in the morning. I carry my camera with me at all times. And I am fascinated with capturing life as it is.