Jeans Cuisines - comfort food

Comfort food and winter go hand in hand. And what could be more inviting than coming home to a delicious smelling dinner. These are tried and true easy dinners that are not only family favorites but company loves them too.

Chicken Enchiladas

½  cup chicken bouillon broth
1 cup dried minced onion
1 ½ to 2 lbs pounds boneless skinless chicken breasts
1 (10 oz) can Rotel tomatoes and green chilies-mild or medium
1 ½  tsp cumin
1 tsp chili powder
1 ½  tsp minced garlic
½  tsp Kosher salt
1 cup half and half
2 Tbsp flour
1 package of (6 inch) soft corn or flour tortillas, torn into quarters
2 cups grated colby or pepper jack cheese

Directions:
In a slow cooker, combine broth, chicken, onion, Rotel tomatoes and chilies, cumin, chili powder, garlic and salt. Cover and cook on low for 4-6 hours.
When chicken is cooked, remove shred and add back to slow cooker and turn on high. Mix half and half and corn starch, add to the slow cooker. Cook until thick. Preheat oven to 350. Spray 9x14” pan. Layer base of pan beginning with tortillas, add chicken and cream mixture and top with cheese. Repeat using all the ingredients, ending with cheese. Bake for 20-30 minutes until cheese is melted. Top with cilantro, green onions, sour cream or guacamole.

Meatloaf

1 lb ground Italian sausage
1 lb ground meat
1 large egg
⅓ cup oats or panko bread crumbs
2 Tbsp ketchup
1 Tbsp barbecue sauce
2-4 dashes of liquid smoke
1 tsp salt
½ tsp pepper
Diced vegetables like peppers, onions, mushrooms, etc. (optional as desired)

Topping:
¼ cup Ketchup
2 Tbsp brown sugar
2-3 dashes liquid smoke
Whisk together and set aside.  

Directions:
Preheat the oven to 375 degrees. Spray 9” x 14” pan with cooking spray. Mix sausage and meat together. Add the egg, and oats/bread crumbs and blend. Add ketchup, barbecue sauce, liquid smoke, salt and pepper into the mix. Mix thoroughly. Add diced vegetable option if desired in meatloaf. Form the meat into a loaf and place in the pan. Cook for about 30 minutes. 15 minutes before done, pour topping over the meatloaf. Let it continue to cook. Slice into the meatloaf to ensure its cooked thoroughly, if so, remove from the oven and serve hot with mashed potatoes and vegetable side dish.

Sausage and Rice Skillet with Peppers

1 package 14 oz smoked sausage (any flavor of your choosing)
1 frozen package of mixed peppers and onions for stir frying
Instant rice
Oil for pan

Directions:
Drizzle sauté pan with oil to coat its base. Slice sausage at an angle about a ¼ inch thick. Add frozen mixture of peppers and onions to the skillet, sauté and cover until moisture is gone stirring along the process. Add sausage, stir until cooked, drizzle with oil if necessary. Prepare instant rice as directions detail. Once the rice is done, scoop about ¼-½ cup of rice onto a plate and cover with the sausage and pepper mix. Enjoy! 

Chorizo Potatoes

5 medium potatoes, peeled and sliced to about ¼ “ thick
1 lb. chorizo, broken into pieces
6-7 Tablespoons flour
Butter
2 cups heavy cream
2 cups grated pepper jack cheese
Salt and pepper to taste

Directions:

Preheat the oven to 375 degrees F, in a buttered casserole dish, layer potato slices, add a layer of sausage, spring with salt, pepper and flour. Dot with butter. Repeat the layers, ending with a top layer of potatoes. Add the heavy cream, and 1 ½ cups grated cheese. Bake covered until potatoes are tender for about 35 minutes, then uncover and sprinkle the remaining cheese. Continue to cook for another 8-10 minutes until the cheese is bubbly.

Green Chile Stew

2 to 4 lb. pork roast
4 quarts water
3-4 garlic cloves, minced
1 Tablespoon plus ½ teaspoon crushed red pepper flakes
2 teaspoons salt
4 Tablespoons fat/lard/bacon grease/oil
⅔ cup flour
4-5 cups diced green chiles
2 ½ teaspoon garlic salt
2 teaspoons bouillon chicken base
1 teaspoon bouillon beef base

Directions:

In a large stock pot or slow cooker, place roast in water with garlic, red pepper, and salt. Slow cook for 4-5 hours. Remove meat and shred. Drain the liquid from the cooker and place into another saucepan. Heat liquid and whisk in flour and add the bouillon to start the roux, continue to combine the mixture and whisk until it is thin, and all the remaining broth is added. Place meat back into the broth mixture, add green chilies and garlic salt. Simmer on low for 2 hours. Serve with warm flour tortillas.