Tuesday, December 13, 2011

IT'S PARTY TIME: Recipe For Party Enchiladas!

IT'S PARTY TIME! Ho Ho Ho and Merry Christmas. I love this time of year when everyone is extra kind as we bask in the glow of good will to all. There are parties all season long and we get to go and laugh, dance and EAT! Yes eating is a big part of this time of year as most of us gain a pound or two. Fear not because low-fat, whole wheat chicken enchiladas are coming to rescue your waist line. I made the "don't hold back version" of this dish for a catering client of mine and she loved it. So I decided to make some for me. Only you know how I get down. I do the healthy, low-fat version and I don't think most people could tell that they were different because my low-fat dishes are full-flavor and party ready. Let's do this.

Party Enchilada Recipe!

5 medium sized boneless/skinless chicken breast
1 1/2 cup of low-fat sour cream
5 medium sized whole wheat tortillas
1 cup of fat free sharp cheddar
1 cup of regular sharp cheddar
1 cup of Mexican blend cheese
1/2 cup green taco sauce
1 small can of enchilada sauce
season salt to taste
dash of ground black pepper
garlic powder to taste
1/2 cup of diced onion
1/4 cup of green bell pepper
1/2 cup of chopped green onion
2 tsp minced garlic
4 Tsp of olive oil

Season chicken with season salt, pepper, garlic powder and cook. I used my toaster oven and it cooked the chicken in 15 minutes. Take out of oven let cool and set aside. In a hot skillet on top of stove, add olive oil and throw in diced onions, bell pepper and minced garlic and saute them until soft and set them aside. Take your cutting board, get cooled chicken and begin to cut chicken into very small sized pieces(diced) put diced chicken in a medium sized bowl and add sauteed onion mixture and sour cream. Get your tortilla shells and sprinkle the inside with some of the Mexican cheese blend, add 3 tablespoons of so of chicken mixture and roll up. To roll the tortilla shell, start by folding each end, with both hands at the same time (indent each side of the stuffed shell) as you start to roll, do so firmly until you get to the end. Do that to all the shells. Get you a small baking dish ( I used a small square Pyrex dish) and spray with a little non-stick spray. Take your green taco sauce and bottom layer the baking dish and begin to place the stuffed tortilla shells side by side. Take both the fat free and regular sharp cheddar cheese and mix together and sprinkle on top of the stuffed tortillas. Take your enchilada sauce and pour over the entire dish. Put in a 350 degree oven for about about 15 minutes. Take your green onion garnish and sprinkle on top for a festive holiday look. This party dish is sure to be a big hit at any holiday party pot luck or catered event. ENJOY!

See You In The Kitchen!

Passionately Yours AJ

Thursday, December 8, 2011

Szechuan Bistro: A Chinese Connection

As we enjoy the Christmas season hopping from one party to the next, running around from store to store buying gifts for our children, aunt Mary and uncle Bill, climbing up the ladder putting up Christmas lights; it's an awesome idea to take a break and have a Chinese connection with the Szechuan Bistro.

It is a quaint eatery loaded with appeal, located at 1010 W. Memorial Rd. Oklahoma, OK. 73114. When you walk in, the Chinese culture hits you as you are greeted by a beautiful hostess. My waitress was attentive and personable. She spoke amazing English as we talked like old friends while I ordered the sauteed mixed vegetables off the lunch special menu. I chose brown rice and hot and sour soup which comes with it, all for $5.95.

I also told her that I was there to gather information about this restaurant for my food blog, that would help create a buzz about this establishment; and could I speak to the chef. So she goes to turn in my order and ask the chef would he speak with me. She brings my food out and ask me how much do I charge as she's putting my food on the table. I tell her "nothing" and she immediately says "Okay of course he will talk to you"

As I am eating my tasty vegetables, the sous chef comes over and we shake hands, I invite him to sit with me and we start to talk. I put the fork down and I tell him about my blog and how there are no hidden motives to this interview and it's just an opportunity to gain knowledge to write about. He seemed very comfortable speaking with me as we talked about 30 minutes and he allowed me to take photos of him. His name is Yuan Chen, (located in the photo) and he has been a chef for 16 years. In 1995 he moved from China to New York and in 2000, he moved to Oklahoma to be near his in-laws, yes he is married.
His brother who shall remain nameless also works there as the head chef. He said with a smile, "I am #2, my brother is #1" which I thought was humorous.

His brother lived and worked in Houston Texas at Triple A Chinese restaurant. I asked Yuan what was his favorite dish to prepare and he said #95, the Szechuan Style Jumbo Shrimp ($10.50) because it's a spicy dish and it has a very pleasing aroma. We concluded our talk and I asked for a to go box. I really like this establishment and would recommend it to anyone. Scoring high on friendliness, and personal appeal. They also have fried fish platters and a diet menu. A nice quite time to go is between 2-4 p.m.

Passionately yours AJ

Wednesday, December 7, 2011


This blog is dedicated to everyone who has a love for cooking and people. I will be sharing with you recipes, interesting and fun facts about what I have learned about food and people. There will be discussions about awesome and eclectic places to eat here in Oklahoma City, Oklahoma. I will select and bring to you interviews from owner's of restaurants, chefs and cooks all be centered around food and life. I will share all types of recipes that are American and international and the people that I choose to interview will have an international appeal.

Please feel free to leave a comment

See you in the Kitchen.
Yours Passionately AJ