White Chicken Chili

From the kitchen of One Perfect Bite...We are no strangers to fog, but today it was especially heavy and it seemed the house had been swallowed by the thick gray shades that enveloped it. It definitely was not a salad day. I bookmarked a chili recipe developed by Debra Ponzek several weeks ago. I found it on a site that the more serious cooks among you might enjoy. It's called Cookstr and if you are curious and would like to take peek, you can find it here. This is a very mild chili that has great, but subtle, flavor, and I think it will appeal to anyone who needs or enjoys an occasional break from the heavier red-beaned variety. It's probably best to think of it as a white bean stew. The recipe caught my eye because it is one of a growing number that askew pre-soaking of dried beans. I was curious to see what, if any, difference there might be. There was none. This is a nice stew for a winter day.I think those of you who try it will enjoy it. Here's the recipe.

White Chili Chicken ...from the kitchen of One Perfect Bite courtesy of Chef Debra Ponzek

Ingredients:
4 bone-in chicken breasts (about 3 pounds)
8 cups chicken stock or low-sodium broth
3 tablespoons extra-virgin olive oil
2 small onions, chopped
2 celery ribs, diced
4 garlic cloves, sliced
2 medium jalapeno peppers, seeded and finely chopped (optional)
1 pound dried white beans, such as Great Northern
1 tablespoon plus 1 teaspoon ground cumin
1-inch cinnamon stick
Salt and freshly ground pepper
2 cups grated white Cheddar cheese
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh cilantro leaves
Optional: Lime wedges

Directions:
1) In a large saucepan, bring chicken pieces and stock to a simmer over medium-high heat. Lower heat to medium and poach chicken, skimming off any fat that accumulates on surface, for 18 to 20 minutes, or until just done. Remove chicken from stock and set aside until cool enough to handle. Reserve stock in pan.
2) Remove and discard skin and bones from chicken. Shred chicken meat, set aside on a plate or in a shallow bowl, cover, and refrigerate until needed.
3) In a large sauté pan, heat oil over medium-high heat until shimmering. Add onions, celery, garlic, and jalapenos, if using, and sauté, stirring occasionally, for 8 to 10 minutes, until softened but not colored. Remove from heat and set aside.
4) In saucepan holding reserved poaching liquid, mix together white beans, cumin, and cinnamon stick. Bring to a simmer over medium heat and simmer for about 1-1/2 hours, or until beans are tender but not mushy. Remove and discard cinnamon stick.
5) Stir in shredded chicken and sautéed vegetables and season with salt and pepper.
Just before serving, stir in the cheese, parsley, and cilantro. Garnish with lime wedges, if using. Yield: 6 to 8 servings.






One Year Ago Today: Hong Kong-Style Broccoli


















Two Years Ago Today: Dutch Baby with Spiced Peaches

Cornmeal Dinner Rolls

From the kitchen of One Perfect Bite...I've been testing a few recipes for new versions of soups and stews this week. I've also been looking for different breads or rolls that could be served with them. When I saw these cornmeal dinner rolls, I thought they'd be perfect to serve with the heavier winter meals I was testing. I made them tonight and while they are pleasant enough, I must confess they are no match for the "bread in my head." The reason for a less than stellar review is that the dough is wet and hard to work with. With patience it comes together, but, while the finished rolls are very nice, they aren't, in my opinion, worth the effort it takes to get them to the table. I made one other embarrassing discovery when I tasted them. I'd made them before. They are nearly identical to sandwiches rolls I posted earlier in the year. I had forgotten about them until that first taste, and, while you can't see it, my face is really, really red. At least I'm consistent in my criticism. The addition of cornmeal makes the rolls interesting and very moist. Here's the recipe for those of you I haven't scared away.

Cornmeal Dinner Rolls...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast or 2-1/4 teaspoons active dry yeast
1/4 cup warm water
2 eggs
4-3/4 to 5-3/4 cups all-purpose flour
2 tablespoons butter, melted
1 tablespoon cornmeal

Directions:
1) In a large saucepan, combine milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110 to 115 degrees F.
2) In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
4) Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
5) Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.










One Year Ago Today: Cranberry Glazed Roast Pork


















Two Years Ago Today: Potato Soup

Peppermint Bark

Then



Now




From the kitchen of One Perfect Bite...Once upon a time there was a city that had a street that held a store that had a restaurant where the world's most beautiful Christmas tree stood. It happened that each year a parade was held to welcome a visitor from the polar region to the store that held the tree. Once inside, the old and red-robed guest held court in a kingdom where he had a throne surrounded by a train in which the young could ride, and an assembly of gnomes and fairies and candy canes that danced at his command. His council was sought by the well-dressed young and he was in great demand. There would, of course, be a private visitations, but before that could happen there were blocks of decorated windows in need of review, and a lunch to be had in that huge room with the magical tree. It was a day wondrous in every way and it is remembered so, even to this day.

My lovely memory of Christmas past was rudely jarred this past weekend and I'm putting Santa on report. I don't want to hear the world has changed or that times are different. Santa has clearly dropped the ball and some attitude adjustment is in order. What happened to the dress code? How can one pour out their collective soul to someone in pajamas and suspenders? That's not the worst of it. With a line that stretched clear to the high dessert, Santa decided to take an unscheduled coffee break, over and above the ones that are mandated by his union. The line, already packed with bored and tired tots, turned really ugly and Santa got exactly what he deserved on his return. I'm told photo sales for the day were down.

I needed something to sweeten my disposition after our outing and I had a new recipe for peppermint bark that I wanted to try. It uses light and dark chocolate and it sounded more interesting than the recipe I've been using. Bark is one of the easiest recipes in the Christmas repertoire. It is nothing more than melted chocolate into which peppermint candy is pressed. Over the years I've learned a trick that makes it really easy to make. Adding a 1/2 teaspoon of shortening to every ounce of chocolate makes it easier to spread. I'm told that butter or margarine, because of their water content, cannot be used in its place. Melted chocolate will seize if it comes in contact with liquids. Chocolate that has seized can sometimes be brought back by using shortening as well. I really like the new bark recipe and if you make candy for the holidays you might want to give it a try. Here's the recipe.

Peppermint Bark...from the kitchen of One Perfect Bite courtesy of ChefsCatalog.com

Ingredients:
12-oz. high quality semi sweet chocolate
1 pound white chocolate (with cocoa butter)
1/2 teaspoon peppermint extract
3/4 cup candy canes or peppermint candy, crushed

Directions:
1) Place candy canes or peppermint candies in mini-food processor and pulse until in
small pieces. Set aside.
2) Line a 15 x 10 jelly roll pan with foil, letting it hang over the sides. Grease foil
with nonstick spray. Melt chocolate chips in a double boiler over medium-low heat.
Pour evenly into jelly roll pan and smooth with an offset spatula. Sprinkle with 1/4
cup peppermint candy. Place in refrigerator until cold and firm.
3) Heat white chocolate chips in a double boiler over medium-low heat until chocolate is
almost melted. Remove double boiler insert from pan and stir until completely melted.
Stir in extract. Cool slightly. Pour this over chocolate layer, and, working quickly,
spread to cover. Sprinkle with 1/2 cup crushed candy. Lightly press it in.
4) Chill until both layers are firm. Lift foil out of pan and shake off excess candy.
Peel foil from bottom of peppermint bark. Trim edges. Cut into 2" squares. Yield: 2 pounds.









One Year Ago Today: Broccoli and Cheddar Cheese Soup
















Two Years Ago Today: Meatball Sub with Homemade Sicilian Sausage

Moroccan Chicken Smothered in Olives

From the kitchen of One Perfect Bite...Let's face it, braises and stews are the ugly ducklings of the culinary circuit. Fortunately, great flavor masks their appearance and most folks include at least one braise or stew among their favorite dishes. Even the Silver Fox, who on finishing this lovely Moroccan chicken declared it to be, and I quote now, "a glorious mess." Now the Fox may not have made his money in the diplomatic corp, but he knows a good thing when he sees it and that was a rave review. I found the recipe while researching the work of Paula Wolfert. I needed just one recipe to represent her cooking for a feature on 50 Women Game-Changers in Food. I, instead, walked away with over a dozen that needed to be tried. One read of this recipe convinced me that this was something special and I made it for our dinner tonight. Mean weather made it all the more appealing and it is a perfect meal for a damp and chilly evening. This chicken is really easy to make, although the brining of the chicken adds a time factor that must be taken into account. I urge you not to bypass brining the chicken. It really makes a difference in this dish. The chicken stays moist and succulent and that moistness is a perfect foil for the Moroccan spices used in this dish. The chicken can be on the table within 45 minutes and you won't regret a moment of the time you spend making it. Here's the recipe.

Moroccan Chicken Smothered In Olives...from the kitchen of One Perfect Bite courtesy of The New York Times and Paula Wolfert

Ingredients:
1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11-oz. pitted green olives in brine, like Goya's, drained
Juice of 1 lemon

Directions:
1) To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
2) In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
3) Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
4) Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot. Yield: 4 servings.








One Year Ago Today: My Christmas Bread Round-up















Two Years Ago Today: Lebkuchen Bars and Speculaas

Yiaourtopita - Greek Lemon and Yogurt Pound Cake

From the kitchen of One Perfect Bite...We've been sharing Turkish meze (appetizers) with friends who also enjoy large meals made from a variety of small plate dishes. I'm by nature a grazer and love the variety that's possible when meals are built this way, but I always have a problem deciding how to end them. The classic dessert choices would be fresh fruit or pudding, but local fruit is in short supply at this time of year and not all our guests would appreciate pudding at the end of a meal. While trying to puzzle what I'd serve, I came across a recipe for a Greek pound cake that was developed by Lynn Livanos Athan. It sounded delicious and I thought it would be a perfect finale to our meze plate supper. The cake is kissed with lemon and made with yogurt, so I thought it would be moist and tender as well as tasty. Fortunately, it did not disappoint. The cake comes together quickly and the only caution I have to share with you involves the yogurt used to prepare it. Use full fat Greek yogurt and drain it for at least 30 minutes before adding it to the batter. That precaution will help prevent the cake from becoming gummy. While the cake can be served with fresh fruit, it also works well as a stand-alone. If you are looking for a new recipe for pound cake you might want to give this version a try. It's very nice and I think you will enjoy it. Here's the recipe.

Yiaourtopita - Greek Lemon and Yogurt Pound Cake...from the kitchen of One Perfect Bite courtesy of Lynn Livanos Athan

Ingredients:
3 1/2 cups all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup unsalted butter
1-1/2 cups sugar
2 large eggs, plus 2 whites
2 cups plain yogurt (preferably Greek-style strained yogurt)
1 tablespoon vanilla extract
Grated zest of 1 large lemon
Confectioners' sugar, for garnish

Directions:
1) Measure 2 cups yogurt into a fine mesh strainer. Allow to drain for 30 minutes to remove excess moisture.
2) Preheat oven to 375 degrees F. Generously butter a 12 cup bundt or tube pan.
3) Sift flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
4) Using a mixer on medium-high speed, cream butter until light and fluffy, about 5 minutes. Add sugar and continue to mix for about 5 minutes longer. Add whole eggs and egg whites and continue beating at medium speed until the mixture is creamy and smooth.
5) With mixer on low speed , add flour and yogurt to batter, alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Over mixing will cause cake to be tough. Stir in vanilla and lemon zest. Spoon batter into prepared pan.
6) Lower oven heat to 350 degrees F. Bake cake for about 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate. When cool, dust with confectioners' sugar. Yield: 12 to 16 servings.







One Year Ago Today: Pumpkin Pancakes with Orange Caramel Sauce













Two Years Ago Today: Budapest Coffee Cake

Baked Indian Pudding

From the kitchen of One Perfect Bite... I suspect I'm about to make a fool of myself. Despite that, I'll continue on, sure in the knowledge that I am in the company of good friends who won't judge me too harshly. Here's the deal. Last weekend, I was blog browsing and found a recipe for (American) Indian pudding on a site I like and trust. It looked delicious and as I read through the ingredient list I realized, that despite my years in the kitchen, I had never made or tasted this dessert. It was a perfect weekend to give it a try. Which I did. The thing is, I don't know if my pudding was a triumph or a tragedy. I know it was delicious and redolent with spices, but its texture was not what I anticipated and I suspect that this was my bad. I searched the internet trying to find a blurb that described the texture of the finished pudding. If one exists, I couldn't find it, so here comes the part where I make a fool of myself. Despite 3 hours of cooking and an hour of rest, my pudding was like a soft polenta that had a very thin crust. It certainly didn't look like any of the photos I found while surfing the net. I thought it was to runny to serve, but rather than toss it out, I decided to see what would happen when it was chilled. Several hours later, I pulled it from the refrigerator and the once polenta-like mass had set and now held its shape. It looked a bit like bread pudding. I quickly warmed a serving, topped it with a scoop of ice cream and had a taste. It was delicious. Its appearance left much to be desired, but the combination was lovely and the dish had wonderful flavor. My problem is that I have unresolved issues with its texture and appearance. I hope a few of my Yankee readers will bring me up to speed. Should the pudding be loose or firm? This is a dessert that did not move westward with the pioneers and we, out here in the diaspora, are clueless. Your input would be appreciated. At any rate, here's the recipe I used to make the pudding.

Baked Indian Pudding...from the kitchen of One Perfect Bite courtesy of Yankee Magazine and Linda Thompson

Ingredients:
4 cups milk
1/3 cup yellow cornmeal
2 tablespoons butter
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon each of ground ginger, cinnamon, and nutmeg
2 eggs, beaten
1 cup cream

Directions:
1) Preheat oven to 300 degrees. In a sauce pan, bring 3 cups of the milk to a boil. Mix 1 cup of cold milk with the cornmeal and stir slowly into the hot milk. Cook on low for 20 minutes, stirring often.
2) Add butter, sugar and molasses. Remove from heat. Add salt and spices. Beat eggs in a small bowl. Gradually add 1 cup hot liquid to eggs, stirring constantly. Stir tempered eggs into cornmeal mixture. Pour into a 1-1/2 quart baking dish and bake for 2 to 2-1/2 hours, stirring every 15 minutes during the first hour. After 1 hour, pour cream over top of pudding but do not stir. Continue cooking until top is set, 1 to 1-1/2 hours longer. Served warm topped with vanilla ice cream or whipped cream. Yield: 6 to 8 servings.

Cook's Note: I used light molasses and golden brown sugar to make this pudding. The color, I'm sure, is better with a full-bodied molasses and dark brown sugar. Those flavors, however, are too strong for my palate. If you are watching calories or fat grams, milk or light cream can be used in place of the heavy cream.








One Year Ago Today: Broccoli Pesto and Pasta with Pesto and Peas

















Two Years Ago Today: Cranberry Bread Pudding with Orange Hard Sauce

50 Women Game Changers in Food - #26 Ruth Rogers and Rose Gray - Spaghetti al Limone

River Café Kitchen



River Café Restaurant

From the kitchen of One Perfect Bite...The River Café in London was founded in 1987 by Ruth Rogers and her partner Rose Gray. The café was originally opened to feed employees of Rogers' husband, the architect Lord Richard Rogers, following the move of his company to a Thames Wharf complex where there were no restaurants in which to eat. Despite an age difference, the women had common political interests and moved in the same social circles, so, during the 1970's, they quite easily moved from nodding acquaintance to friendship. They also shared a love of food and their collaboration led to the creation of a Michelin star restaurant and six best selling cookbooks that can all be found here. In the process, their emphasis on fresh and seasonal ingredients changed the way London ate and brought the flavors of authentic Italian home cooking to a city that had been buried in steam table noodles and red sauce. While neither woman was a trained chef, they shared cooking responsibilities in the restaurant kitchen and they are credited with training young men and women who went on to become some of Britain's finest chefs. Both Jamie Oliver and Hugh Fearnley-Whittingstall apprenticed in their kitchen, as did April Bloomfield who is now co-owner of the Spotted Pig in New York City. Despite their native talent, much of the early success accorded to the River Café can be attributed to their stellar social connections and the left-wing glitterati that graced their tables when the restaurant first opened. The women, who both loved Italian food, set high standards for their kitchen and liked to think of their restaurant as another region of Italy. Rogers, who believes that discipline gives you freedom, learned to cook as a student, using Julia Child's Mastering the Art of French Cooking as her text. That influence, with its insistence on precision and detail, can be seen in the River Café cookbooks. Like her partner, Rose Gray was self-taught as a chef. She was the maternal presence and influence at the restaurant and her children still work there. Prior to Rose's death in 2010, both women traveled often and extensively throughout Italy, searching for ideas, techniques and recipes that could be used in the restaurant kitchen. Some say the restaurant is in decline. I can't speak to that, but I can tell you it has held on to its Michelin star and has, by any measure, had a great run. Rogers and Gray are in position 26 on the Gourmet Live list of 50 Women Game-Changers in food.

The sheer number of recipes that have been developed by these women made it really difficult to select one that represents their body of work. Their most famous recipe is a flourless cake called the Chocolate Nemesis. The cake is not difficult to make but it is fickle and has developed a reputation for see-saw results that can be less than stellar in appearance. I decided to take a pass. Cowardly, I'll admit, but coming off the holiday I'm not up to high drama this week. My final choice was one of their simpler recipes, a classic pasta that's dressed with little other than lemon, olive oil and cheese. I've not had good luck with other versions of this recipe. I've found the lemon flavor to be quite harsh and not at all to my liking. I'm glad I stepped once more into the fray. Their version of the recipe, which comes from Genoa, Italy, is quite pleasant. The only trick is to use smaller lemons and no more than 1/2 cup juice. The lemon zest can carry the flavor burden in the pasta. The spaghetti makes a wonderful light supper, but it is also a natural to serve with chicken Parmesan or Sicilian sausage. Here's the recipe.

Spaghetti al Limone...from the kitchen of One Perfect Bite courtesy of Ruth Rogers and Rose Gray

Ingredients:
9-oz. spaghetti
juice of 3 to 4 lemons, the freshest possible
optional: the zest (the grated, colored part of the peel) of some of those lemons
2/3 cup, olive oil
1-1/2 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible)
sea salt and freshly ground black pepper
2 handfuls fresh basil leaves - chopped

Directions:
1) In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan.
2) Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste.
3) Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest. Yield: 6 servings

Cooks Note: I used 16-oz. of spaghetti rather than the 9-oz. called for in the recipe. I used 1/2 cup fresh lemon juice and 2 teaspoons grated lemon zest in the sauce which was seasoned with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. I measured 2 loosely packed cups of basil prior to cutting. Additional cheese and red pepper flakes were passed at the table.

The following bloggers are also featuring the recipes of Ruth Rogers and Rose Gray today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed Susan - The Spice Garden, Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living, April - Abby Sweets
Katie - Making Michael Pollan Proud, Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island, Barbara - Movable Feasts Kathleen - Gonna Want Seconds, Amy - Beloved Green, Linda - Ciao Chow Linda
Linda A - There and Back Again, Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook


Next week we will highlight the career and recipes of Anne Willan. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, December 5th.

Enchiladas con Huevos

From the kitchen of One Perfect Bite...Eggs that had been boiled for a deviling that never happened were the inspiration for these unusual enchiladas. The dish, which appeared in Country Woman magazine a decade ago, was originally meant for a company breakfast or brunch. Years ago, I made it at Easter time and I still make it for a light family supper when I have a surfeit of eggs that must be dealt with. The enchiladas are very easy to make and while they'll never be on anyone's final meal request, they are enjoyable and pleasant enough to eat. While the recipe calls for corn tortillas, the flour variety also works well here. I'm sure you know that corn tortillas can be softened for rolling by wrapping them in damp paper towels and "nuking" them on HIGH power for about 30 seconds. I suspect you already have the ingredients to make these in your refrigerator and pantry. If you have no taco sauce an excellent recipe for the famous Taco Bell sauce can be found here. If you start preparation of this dish with eggs that are already hard boiled you can have these enchiladas on the table in about 30 minutes. If you need directions for making perfect hard boiled eggs you can find them here, but the time required to boil them must be factored into your preparation time. This is a nice dish for busy days. Here's the recipe.

Enchiladas con Huevos...from the kitchen of One Perfect Bite inspired Linda Braun

Ingredients:
8 hard-cooked eggs, chopped
1 small can (8-1/4 ounces) cream-style corn
1-1/2 cups shredded pepper Jack cheese, divided use
1 can (4 ounces) chopped green chilies
1/4 cup + 1 tablespoon chopped cilantro, divided use
1 tablespoon taco seasoning
1/4 teaspoon salt
8 corn tortillas, warmed
1 bottle (8 ounces) mild taco sauce
Sour cream, optional

Directions:
1) Spray a 13 x 9-inch baking dish with nonstick cooking spray. Preheat oven to 350 degrees F.
2) Combine eggs, creamed corn, 1 cup Jack cheese, green chilies, cilantro, taco seasoning and salt in a medium bowl. Spoon 1/2 cup of mixture down center of each tortilla. Roll up tightly. Place, seam side down, in prepared baking dish. Top with taco sauce. Sprinkle with reserved 1/2 cup cheese..
3) Bake, uncovered, for 15 minutes or until heated through. Sprinkle with reserved 1 tablespoon cilantro. Serve with sour cream if desired. Yield: 8 servings.








One Year Ago Today: Southwestern-Style Skillet Chicken with Rice and Black Beans
















Two Years Ago Today: Old World Rye Bread