The Official OT Food Porn

[Maryanne]

That sounds great. Thank you, Becky.

[jayseadee]

With Liamsaunt on vacation, I wanted to be sure this thread doesn't fall off the first page.

A variation of linguine with clam sauce.

Spinach Fettucine with White Clam sauce



The recipe is from http://beansbistro.blogspot.com/search/ ... %20Gourmet

I upped the garlic(many cloves) and clams (3 cans).

[sailorgirl]

Good job!

[California Girl]

I'm making her crushed Yukon Gold potatoes tonight.

[Maryanne]

I made the crushed potatoes last night as well! I used fingerlings, which my husband usually doesn't care for, but he loved them cooked that way.

[California Girl]

On the potatoes, I sprayed olive oil on top of them before salting & peppering. I used Pirate's Pepper from St. John Spice and I also sprinkled some garlic powder on. About 10 min. before they were done, I put a little dot of butter on top of each one. Super yummy!!!

[mbw1024]

Roasted Vegetable Chowder

[sailorgirl]

Bump. I like seeing the food porn thread

[Lulu76]

We've been lacking lately with Liamsaunt being on vacation.

My food never looks pretty. It always tastes delicious, but it's never pretty enough for pictures.

[Maryanne]

I was wondering about that roasted vegetable chowder. It looks very good. Is a recipe easy to post?

I made some good things this week but my husband has made off with my camera and the iPhone doesn't cut it when there's little natural light.

[California Girl]

I originally posted this recipe on the "what's on the menu this week" thread, but the political threads have nearly buried that thread, so I'm posting my recipe again. I made these enchiladas last night, but my camera's broken, so unfortunately, no pictures.

A really yummy, really different, really easy chicken enchilada recipe. It may sound dorky with "cream of chicken soup" as an ingredient, but I guarantee that if you make these and serve them once, you'll be asked for them again!


White Chicken Enchiladas

4 boneless/skinless chicken breasts – cooked & shredded
1 doz. corn tortillas
1 pt. sour cream
1 can cream of chicken soup
2 green onions, chopped
1 four-oz. can chopped Ortega chilies
garlic powder (as much or as little as you want)
Shredded cheese (the recipe calls for cheddar, but I prefer the Mexican blend of 3 or 4 cheeses)

Fry tortillas in about 1/2” of oil, and take them out while they’re still soft, not crispy. (You need to be able to roll them up.) Stack them between paper towels to soak up any excess oil.

Mix together: Sour cream, soup, green onions, chopped chilies, & garlic powder. Spoon half of the sour cream mixture into a 2nd bowl, add the shredded chicken and stir.

Spray a 13” x 9” (or larger) pan with non-stick cooking spray.

Put a healthy spoonful of the chicken mixture on a tortilla, sprinkle on a little cheese and roll it up. Place it open side down in the pan and repeat until you have 12 enchiladas. Spread the balance of the sour cream mixture (the bowl with no chicken) over the top of the enchiladas and sprinkle liberally with cheese.

Bake at 350° for 20 - 25 minutes.

YUMMMMM!

[David- n Hampton, VA]

Hi California Girl,

If I wanted to make it beef instead can I just subsitute Beef for the chicken.....or are there others things you think I have to change.

[mbw1024]

Maryanne, here's the recipe. It's from the pinch my salt blog.
I didn't bother peeling my potatoes and I didn't have all the seasonings so I used my own blend. It adapts well. I also didn't think 3 cups of veggie stock was enough based on the amount of veggies I had so I added a pumpkin ale and some cider (1 cup) and maybe another 1/2 cup water before blending. It was still mighty thick and I could have thinned it more but didn't. Very good. And as most soups better a day or 2 later. I just had some for lunch.
It makes a LOT of soup just so you know.

Roasted Autumn Vegetable Chowder

3 small russet potatoes, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1 small head of cauliflower, cut in chunks
1/2 head of broccoli, cut in chunks
2 leeks, white part only, rinsed well and sliced
1 onion, cut in chunks
3 large garlic cloves, peeled

Put all of the vegetables in a roasting pan and toss with:

3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon coriander powder
large pinch of kosher salt
fresh ground black pepper

Pour in:

one cup of vegetable broth
1/2 cup of white wine

Roast at 400 degrees, stirring occasionally, until veggies are tender and slightly browned (about 30 minutes).

In a large saucepan, heat two tablespoons of butter over medium heat, then add:

1/2 onion, diced
one carrot, diced
one celery stalk, diced

Cook, stirring for about five minutes or so then add the roasted vegetables, making sure to scrape out all the liquid with a spatula. Next, add three more cups of vegetable broth. Bring to a simmer, then puree with and immersion blender, leaving it just a bit chunky.

Add one cup of milk and one cup of defrosted frozen corn, and heat through. Season with salt and freshly ground pepper to taste. Finally, add a tablespoon or two of hot sauce, to taste (I used Cholula).

Here it is cooking in a 9.5 qt. Le Creuset pot. It is a LOT of soup!

[California Girl]

Hi David! I'm sure you can substitute beef for chicken, but you might want to change the soup from Cream of Chicken to Cream of Mushroom. Or get creative and experiment! I always make turkey enchiladas after Thanksgiving, but I still use the chicken soup.

[David- n Hampton, VA]

Well, I was thinking about deleting the soup and replacing it with beef broth. I was wondering though if that would make it too thin. Probably.