Mexican Chicken Enchiladas

Memo & Liz's Mexican Family in 1986

Mexican enchiladas was always a breakfast dish when I lived in Mexico. I remember one could order it with eggs. I also remember going to "abuelita's" house for supper - in the evening usually after 7pm and having her delicious enchiladas. It has always reminder me of a casserole but different!!

Memo teaching Abuelita to play basketball in Mastic, NY circa 1993.

Mexican Enchiladas:

4 chicken breast cooked and shredded - reserve stock

2 lg cans of Green Enchilada sauce  

1 lg onion sliced thinly

2 cloves of garlic - diced finely

olive oil
1 large bag of corn chips with NO Additional flavors
3 cups of shredded Mexican cheese or mixture

Optional: 3 Jalapeno or Serrano Chilies

Queso Fresco - Fresh crumbly Mexican Cheese (NOT FETA one of those sharp ones)

Sour Cream - dollop on each plate

Optional Condiments:

     Avocado - diced

     Onion - diced

     Pico de Gallo - hot sauce

Make Shredded Chicken:

Put 4 chicken breast into a stock pot with 2 cups of water. Add salt and pepper along with 2 cloves of garlic and 1 medium onion quartered. Cook chicken for about 40 minutes on gently boil. Remove chicken and let cool. Then shred and leave in bowl for later. Let stock sit for later.

Make Green Sauce:

In a large pot (at least for 8 cups of liquid) add 1/4 olive oil and the entire sliced onion and diced garlic. Saute on medium heat until transparent. Open both cans of green enchilada sauce and slowly pour into the pot. Stir until completely hot and mixed. Add chicken into the sauce. The sauce will be too thick to really pour over the chips so add 2 cups of the stock or until thick enough for sauce but still sticks to the corn chips. Taste for flavor - add chilies at this time or cumin if desired.

Making the "Mexican Casserole":

Heat the oven to 350*.

In a deep casserole dish pour some sauce into the bottom, add handfuls of corn chips until the entire casserole dish is covered about 1 inch higher than the casserole dish rim. Now using a ladle, ladle the sauce over the chips filling the casserole dish 3/4 the way up the side. Now generously sprinkle Mexican Cheese over the top of the casserole and cover with foil. Cook for about 30 minutes and then remove the foil to brown slightly. Serve with "Queso Freso" and sour cream or any of the other condiments.

Long Island Chicken Salad



Memo graduated from William Floyd High School
on Long Island in 1992.

I lived on Long Island for 15 years...and that was 14 years ago! Boy, time flies! I guess I would say that Long Island is where my kids grew up. We lived in Mexico until Memo was 8 years old and Liz was 4. Then we lived in the Buffalo, New York area for two years. Jorge's company offered him a permanent position serving school districts on Long Island and as a family, we got tired of his commute weekly from Buffalo to Long Island! We moved into our first house a day or so before Thanksgiving 1984. We lived there for 4 years and then had a house built.  I think of Long Island as where my kids grew up because they did both Jr. and High School there!
Memo played football, wrestled and tennis. Liz was in the band and orchestra, dance team and tennis.

Anyway, I learned a lot of different recipes from friends, neighbors and local restaurants. This particular recipe came from a local bagel shop. I had never really had bagels much prior to living on Long Island even though we lived in Westchester, New York and Connecticut for many years, it was just not part of our culture. When I grew up food choices in families was mostly reserved for one's family ethnic background. And since we were not Jewish, I think it did not occur to my parents to introduce us to bagels! As I grew up and began to travel the world, I became acutely aware of different foods offered in different cultures. It was probably the beginning of my diversity in preparing foods. This bagel shop made all the traditional cream cheese mixtures like chive, scallion, raisin and nut, vegetable, lox, etc. They also offered bagel sandwiches at lunch. My absolute favorite was chicken salad!

Long Island Chicken Salad:
2 cups cooked chicken breast chopped into 1/2 inch pieces

Liz graduated from William Floyd High School
on Long Island in 1996.

2 stalks celery - medium chopped

1/2 cup seedless red grapes - halved

1 cup Hellman's or Best Mayonnaise

2 tbsp honey

1 tsp salt

1 tsp pepper

I will go ahead and cook up some extra chicken breasts if I think I might be making this salad. I have also used the breast from a roasted chicken from the store. If not available, cook 4 chicken breasts in 2 cups of water with salt and 1/2 onion for 20 minutes. You can pull out the chicken breasts to cool and save the broth for another dish or soup. You can even freeze broth.

Once cooled, chop the chicken into 1/2 inch pieces and set aside add the chopped celery and grapes to the chicken. In a separate bowl, mix the mayonnaise, honey, salt and pepper gently fold into the chicken mixture covering completely all the chicken. Cover and refrigerate for at least an hour. Serve with your favorite bread or bagel.

Hanna's Zucchini Pie



Memo and Kasia on wedding cruise before the wedding May 2008.



Three years ago, my son Memo married the most amazing woman. Kasia was born in Poland and came to the United States when she was 12 years old...I think. Her dad, Andrezj, had been working in the US for several years and sent for his wife, Hanna and children, Pawel (Paul) and Kasia (Catherine). They had a home on Staten Island. Kasia followed her brother's footsteps and has a nursing degree.



As I understand, Memo coached girls volleyball in the NYC area. He always took his dog Ewing. Who eventually introduced him to Kasia. After a couple of years together, they decided to get married on St. Thomas Island as part of a wedding cruise. It was a small intimate wedding with immediate family and friends.

Kaya Imani - Easter 2011

 An added bonus of this wonderful daughter-in-law, is her terrific family! Hanna is a great cook and is sharing some recipes with me. I tasted this when I went to Surfside, Florida, where Kasia and Memo live for Kasia's baby shower. We had a great time helping Kasia and Memo prepare for Kaya Imani, who is now 2 1/2 years old. And since then, she has been joined by her sister, Chloe Amelie, who is 8 months old! I feel so happy for Memo to be blessed by a wonderful wife and mother for his daughters. And equally blessed to know that these babies are surrounded by lots of family that loves them so much!

Hanna's Zucchini Pie:

3 cups of grated zucchini

1 small onion finely diced

1 cup flour

1 cup grated provolone cheese

3 eggs beaten

1/4 cup Olive Oil



Chloe Amelie with Mommy @ Nana's House
May 1, 2011



4 tbsp Parmesan Cheese

2 tsp fresh basil

1 tsp baking powder

1 tsp salt

1/2 tsp pepper



Oven 350*



In a large mixing bowl add flour, eggs, provolone cheese, only 1 tsp Parmesan cheese,  olive oil, baking powder, salt and pepper and mix well. Add onion, zucchini and basil; beat by hand until completely blended. Grease a casserole dish or pan or spray with olive oil. Pour mixture into dish and sprinkle that last tsp of Parmesan Cheese on top. Bake for 45 to 50 minutes until golden brown on top. If is starts to brown too much - place a light covered piece of foil on top.

High Altitude - like us out here in Colorado - Add 2 more tbsp flour to the mixture.

Stephanie's Broccoli and Cheese Rice

The Wilklows and Cates vacationed in Breckenridge 2011

This is a terrific recipe when you want to add color and flavor to rice. I used to buy those boxes of rice, especially when on sale with all the flavors; broccoli-cheese, dirty rice, chicken-garlic flavored etc. But is it soooooo much tastier and VERY easy to create your own flavor. Although I liked in Mexico for 10 years and ALWAYS made long cooking rice. I am a real fan of Minute Rice! Confession! It's easy and NEVER under cooks which it a problem for me with the regular rice. I can also make it and then add it to my flavor ingredients.



Kaya posing for Grandma at Easter 2011



Stephanie's Broccoli and Cheese Rice:

2 tbsp olive oil

2 tbsp butter

4 finely diced shallots

2 broccoli crowns - cut the tops off only - quite small pieces

1 cup of mushrooms finely chopped

4 cups of vegetable or chicken broth OR 4 cups of water with 2 tbsp of vegetable broth or chicken broth

4 cups of Minute Rice

1/4 cup cream

2 cups shredded cheese - I use preshredded mixture of Cheddars or Mexican fair - whatever you like

In a pot big enough for 6 cups of liquid, add 2 tbsp olive oil and butter heat to medium high temperature. When ready add the shallots and turn down as to NOT BURN. Cook for about a minute and then add the broccoli tops and mushrooms. Saute for about 5 minutes on medium low heat to release the flavors. Add the 4 cups of broth and bring to a boil. Add the cream and cheese stir until dissolved and then add the Minute Rice. Cover and pull off the heat. Gentle fold every minute or so until the rice if fluffy and ready to serve.

IF you are a diehard fan of regular rice or brown rice, make the rice but substute the water for the broth. Make it and set aside. Follow the recipe above with the shallots, broccoli and mushrooms, add 1/2 cup cream and then bring to a gentle boil and then add the cheese. Once the cheese is creamy and melted, add the premade rice and gently fold.

Natalie's Cheesecake



Memo and Natalie Christmas 1985



I couple of years ago, my niece, Natalie told me she loved to cook. I showed her how to make a pot roast, mashed potatoes etc. and for dessert she wanted cheesecake. I bought her a spring form pan for cheese cake and gave her my 5 ingredient recipe below. She has made it several times and just recently called me about a raspberry sauce for the topping. So today I decided to share my 5 ingredient cheesecake recipe with the world. Now I must admit...I could very easily gotten this recipe from a book, magazine or a friend but after all these years, I can't remember. It is just the recipe I can remember anywhere and do.

5 Ingredient Cheesecake Recipe:

3 package of cream cheese - room temperature

3 eggs

1 cup sugar

2 cups sour cream

1tps vanilla

Crust:

1 box graham cracker crumbs or 2 sleeves of graham crackers mashed in processor

(see below for other variations)

1 stick of melted butter

Oven: 350* for 45 minutes then turn down to 325* for another 15 minutes.



The Stroh Girls: Natalie and Naomi - 1991



Melt the butter in a large microwavable bowl, add graham cracker crumbs slowly and mix with a fork until the mixture is moist throughout. Now pour out into the Spring form pan. Using a short flat-bottomed cup, press down on the crumbs from the middle out leaving no thin spots or holes in the crust. Then push up against the pan sides at least 2-3 inches but NOT up to the top.

In a large bowl, mix the cream cheese, sugar and eggs until smooth, add the vanilla then gently add the sour cream to the mixture. Now pour the cream mixture on top of the crust. Loosely cover with foil for the first 45 minutes then remove. Cool out of refrigerator for at least an hour, cover with foil and place into refrigerator until serving. Then pop the spring on the side of the pan remove the side place cheesecake on a serving platter. Serve with your favorite topping!

Crust variations:

1 box of Sandie Pecan Cookies in the processor - 1/2 stick of butter melted and do the rest of the recipe the same. Top with Carmel sauce.

2 sleeves of Galletas Marias in the processor - 1 stick of butter melted and do the rest of the recipe the same. Top with anything!

Add 1 tbsp of cinnamon to crust

Add 1/4 cup crushed pecans or walnuts to the crust

Toppings:

Any fruit sauce: Add 1/4 cup of water to a sauce pan along with 1/2 cup of sugar and bring to a boil. Now add 1 of the 2 cups of any fruit to the mixture and mash with a masher. When it comes to a boil add the remaining cup of fruit. Stir constantly as sauce will come to a boil again and get very thick. Remove quickly so as not to burn. Let cool. Put into a serving dish and refrigerate until ready to serve.

I could make this recipe weekly and NEVER run out of variations. Chocolate crust, Carmel and pecans on top. A turtle cheesecake!!!!! Tell me your variations!

Stephanie's Five Bean Chili

Dave getting ready for the Air Force Game at Falcon Stadium.

The original recipe came off a McCormick's package for White Chicken Chili. Someone at the store told me it was terrific. I bought a couple and discovered that it was delicious. Not as tomato-tangy as regular chili and definitely not as spicy. But it was a little bland. So one day while shopping down the canned bean aisle. I noticed there was a sale on canned beans. I had never really even noticed all the different varieties of beans. So during this "sale" I made it a point to buy two of each different canned bean offered. So I got Pinto, Black Bean, Red Bean, Red Kidney Bean, White Kidney Bean, Navy Bean, and Great Northern Bean. Once home I decided to add color to this otherwise "white" chili by adding the different beans. The results were terrific!

A couple of years ago, the whole Colorado Clan got tickets for the Air Force/Navy Game at the Falcon Stadium in Colorado Springs. A friend pulled up his fifth wheel and we tailgated. There was a variety of foods brought by everyone. And a couple of chili dishes too! Mine was the one most complimented. My nephew Jeremy Waldschmidt, former Navy man and married to my niece Jenna, told me it was the best chili he had ever had. Navy won that day! But here is my award winning Five Bean Chili.



Chase, Jenna & Jeremy Waldschmidt



Stephanie's Five Bean Chili:

1/4 cup olive oil

1 lb ground chicken or turkey (you can also use diced chicken or turkey instead)

1 lg onion diced

2 - 8 oz cans diced tomatoes with liquid

2 - 3 packages of McCormick's White Chicken Chili Mix

Chose 5 different varieties of beans: Pinto, Black Bean, Red Bean, Red Kidney Bean, White Kidney Bean, Navy Bean, or Great Northern Bean drain drain liquid.

4 cups of chicken broth - paste or powder mixed with water or actual broth from can.

Add olive oil and onions to a frying pan cook about 2 minutes and then add the ground chicken or ground turkey along with one package of the McCormick's White Chicken Chili Mix. (If using cooked diced chicken or turkey wait until the end to add). Cook until the meat is brown and cooked. Transfer over to crock pot - turn on to high heat. Add both cans of diced tomatoes. Then add 5 varieties of beans to the crock pot after draining their liquid. Finally add 4 cups of chicken broth and the remaining 1 2 packages of  McCormick's White Chicken Chili Mix.  You can add one and after about 3 hours of cooking taste and add another if you think it needs more flavor. If adding already cooked meat like chicken, turkey or even pork, add now. Cook this on high heat for at least 4 hours then lower high. But the longer this cooks the more flavorful it gets. But 4 hours is the minimum.

Serve in bowls with any of the following garnishes: diced onion, cheese, sour cream, diced scallions, diced chives, avocado, and corn chips.

Tip: If you buy one of those new crock pots with the clamp on lid, it makes a great dish to transport for potluck, tailgating, football, picnic or BBQ.

Valerie's Potato Salad

Carrie Capon and Liz circa 1984

I lived in Mastic Beach & Shirley, NY for 17 years. While there, my daughter, Liz, met a girl named Carrie Capon. Her parents and Jorge and I became fast friends. Jorge and Bob shared the love of computers. While Valerie and I shared the loved of cooking and sharing time with our daughters. We were even Girl Scout leaders for our daughters' troop! While Bob and I shared the love of Star Trek. So much so that I went with he and his brothers and family friends to the Noon showing of each consequent Star Trek Movie that premiered. It was so great to share the love of that show with others. It was one of the contributing facts that attracted me to Dave Cates. He loved Star Trek too! While in the Air Force and living in Germany, he met his first wife Kim. It was also during the time that Star Trek: Next Generation aired, only once a week. He was such a fanatic, that he asked that his wedding to his first wife, Kim, be postponed a couple of hours in order to see an episode! No DVR back then!!!! So it was definitely love between he and I!!

The final frontier...these are the voyages of my life. My life-time mission: to explore wonderful new adventures, to seek out new people and ideas, to boldly go where no woman has gone before.

Anyway....you know when you meet someone and they make the BEST something EVER! So why would you EVER want anyone else to make that same thing because it will NEVER measure you! Well, Valerie made the BEST potato salad I have EVER tasted. So she was always designated potato salad maker for any outing, BBQ, picnic or dinner. She shared her recipe and I make it EXACTLY the way she does and NOW I am the person that is requested to bring my potato salad - thanks Valerie for the 17 years of friendship and wonderful potato salad recipe!

Clockwise from Liz: Jorge, some mom, Valerie and Stephanie
Girl Scout Troop event circa 1984

Valerie's Potato Salad:

5lb bag of medium to small red potatoes

Salt

4 cups Hellman's Mayonnaise or Best Mayonnaise (same company)

1lg finely diced onion

6 stalks finely diced celery

12 eggs boiled - dice 4 and slice two for garnish

2 tbsp dill weed

1 tbsp pepper 

Salt to taste

Paprika to sprinkle over top

This recipe is NOT about the ingredients but the preparation. Follow this recipe and you will see the difference. Place the bag of red potatoes into a large stock or soup pot cover the potatoes completely by at least one inch. TIP: make sure that the potatoes are about the same size. Cut one in half if much larger than the others. Bring potatoes to a boil, cook for 20 minutes and turn off and let sit until the water is cold. I usually do at night turn off and then make the next morning. Once cold, dice the potatoes into 1 inch cubes into a bowl and set aside. They do break slightly when mixing and serving so starting out with a bigger cube is preferable.

Boil at least 12 eggs in water. Again cover by at least an inch. Bring to a boil and cook 10 minutes and then turn off and let sit until water is cool. Peel and dice at least 8. Slice 4 for the garnish on top. Set these aside.

In a large mixing put the diced onion, celery, mayonnaise, dill weed, salt and pepper mix thoroughly. Then add the diced eggs and fold into the creamy mixture. Now gently add the potatoes into the creamy mixture. Folding with a large mixing spatula. Once completely mixed. Cover with plastic and place into the refrigerator for at least 6 hours. Remove and gently fold again - add more mayonnaise with dill weed, salt and pepper if necessary. Be careful NOT to over salt! Place is a serving bowl at this point. Strategically place the sliced eggs on top of the salad and sprinkle with paprika to garnish. Cover and sit in refrigerator for at least another 2 hours.

I promise you will get MANY compliments about your terrific potato salad. But diverting from this recipe in any way, may make if different and not as good. Enjoy!