A Succulent Turkey Every Time!

I’ve got a lot going on this week, as everybody does but my wife and I are even celebrating our Anniversary, so I’m not quite certain if I’ll be getting any other recipes up this week. Though I do want to remind everyone that I have filmed several Holiday recipes and even a few twists on a few classics. So definitely take advantage of the Holiday Video Play list On the Lower Right side of this Page. I do think it is important to mention a little something about the bird that Most everyone will be eating this Thanksgiving Holiday. Turkey’s need to be Brined. If you are looking for seasoned succulent meat that isn’t dependent on gravy, has a ton of flavor and is so tender you’d think a pro baked it, Brine that turkey. I did have the perfect Video to show you how to do it step by step but the food network made all of the users take them down and I can’t find it anywhere. The point is, there is a science behind the brine and that’s why it works so well. I’ll film a video on it soon so we don’t have to worry about it being taken down. In the meantime, check out the baking weight and time chart down below.

Happy Thanksgiving Everyone.

Chicken Enchiladas

The BEST Chicken Enchiladas

If there’s anything in this world that I know well, it’s Mexican food and these Chicken Enchilada’s are spot on. I picked up this recipe several years ago and it’s been one of my favorite ways to make enchiladas. Plus, I’m a big chicken fan and I’ll take this recipe, hands down, over any beef enchilada recipe you’ve got. That is, unless you’re using my Barbacoa recipe.

Chicken Enchiladas Ingredients:

Makes 16
Chicken Mix
2 Boneless Chicken Breasts
4 Boneless chicken thighs
1/2 Onion, chopped
1 can Corn
1 Chipotle Pepper
1 tbsp Chipotle Pepper Juice
2 Garlic Cloves, chopped
1 tsp Cumin
3 tbsp Olive Oil
1 Juice from Lime
Crock Pot Juice, all of it
Salt and Pepper to taste

1 pkg Corn Tortillas
1 Can Whole Green Chili’s
1 Can Enchilada Sauce, (Click HERE for Red & HERE for GREEN)

Garnish
1 cup Mild Cheddar Cheese
Fresh Cilantro, chopped
2 Green Onions, chopped scallions
1/2 cup Lettuce, chopped
Sour Cream, preference amount

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low. Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl. Set everything else aside. When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later. Finger pull or fork apart the Chicken into torn pieces and season with Cumin. Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste. Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top. Add 1 Green Chili to the center and a 2 to 3 tbsp of Chicken Mix, then starting from the back back of the Tortilla, roll towards the front and lay each Enchilada down in a Baking Pan or Casserole Dish. Repeat until it’s full. Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese. Bake at 350 degrees for 20 Minutes, then garnish and Serve!

Be sure to watch the short video tutorial and I’ll show you exactly how to make these amazing Chicken Enchiladas.

Sweet Potato Fries

The Best Sweet Potato Fries

How can I claim that this is, without a doubt, the best Sweet Potato Fries recipe; in short, I can’t. But I can say that, after trying these fries, I couldn’t imagine that they get any better. And one of the things that I’ve, personally, figured out about cooking and eating fried sweet potatoes is that you want to keep it simple. The real secret is in the sauce or in this case sauce’s!

Sauce for Sweet Potato Fries

First off, you may have noticed that my Sweet Potato Fries look like regular French Fries but they’re not. Sweet Potatoes aren’t all orange, they’re white too. And, just to clear the air, Yams and Sweet Potatoes are pretty much the same thing. In all honesty, I think that the orange color in Yams make beautiful fries and I would rather have used them instead for the purpose is of this blog post because I think they’re prettier to look at. But for the same purpose of this post, I intentionally used the white Sweet Potatoes to prove the point that it doesn’t really matter which one you choose to use. Either or, they will both taste the same. And like I already mentioned, the real secret is in the sauce.

I make both a Spicy Mayo and a Barbecue Fry Sauce and in truth, I think you’ll like the Barbecue Fry Sauce the best. By now, the world has become very familiar with the spicy mayo and they’ve already decided whether or not they like it. Plus, if you’re not a fan of spicy food, you’re most likely going to prefer the barbecue. It’s very simple to make and it really compliments the Sweet Potato Fries. And though I didn’t add it to the ingredients list, you might want to add a touch of Sesame Oil. So, definitely give that one a try.

Sweet Potato Fries Ingredients:

1 Sweet Potato, Orange or White
Frying Oil
Season Salt to taste

DIPPING SAUCES

Barbecue Fry Sauce
1/4 cup Mayonnaise
3 tbsp Barbecue Sauce
1/2 tsp Soy Sauce

Spicy Mayo
1/4 cup Mayonnaise
1 1/2 tbsp Sriracha

Pealing the Sweet Potato is optional, but you want to cut the ends off, then slice into 1/4 to 1/2 inch slices. Fry at 350 degrees for 6 to 8 Minutes then place on paper towels. Immediately Salt with Seasoned Salt before the Sweet potato Fries cool down. This allows the seasoning to stick better. For the dipping Sauces, just mix all the ingredients for each one and stir until it’s smooth, then serve your Sweet Potato Fries.