Two new easy to prepare items during #stayhome time- Lime Berry Blast Scones & Enchiladas Rojo with Chicken & Black Beans.
One thing we can do to help our neighbors who own restaurants suffering during this time is get some take out.
Chicken has been scarce for weeks in my area, but many locally-owned restaurants have it to prepare their dishes. In thinking about enchiladas this week, I remembered this and ordered a pound of pulled chicken from Back Beach BBQ in Panama City Beach, FL. BBB is a small, independent business that smokes some of the best meats anywhere around.
I plan to shift my protein buying to places like this that need our support. Many of these establishments have picked up the #toosmalltofail and I am all in on making sure they ride this out.
There are also Virtual Tip Jars popping up all over to help our favorite out of work servers and bartenders.
Enchiladas Rojo (makes 10 soft taco size):
- 10 tortillas
- 1 lb. chicken (I used BBB pulled chic, but could use a rotisserie chx or cook up some from freezer)
- 1 can Black Beans (15 oz)
- 2 packs Rick Bayless red enchilada sauce
- 1 onion (I used white), chopped
- 4 oz queso fresco (or whatever melting cheese you have on hand)
*I had 2 serrano chiles going soft and a bunch of cilantro starting to brown so I threw those in as well
- Preheat oven to 350 degrees.
- Saute chicken, beans, onion, chiles and cilantro over medium heat in a large skillet. After onions soften, begin filling tortillas. I use about 2 tblsp. of filling for each tortilla, then roll and place in baking pan seam side down.
- After filling pan with enchiladas use one pack of Bayless sauce to cover each set of enchiladas. Crumble queso fresco on top and put in oven until cheese melts.
We ate a couple the first night and froze the rest for later meals. Easy and covers you for a few meals!
Lime Berry Blast Scones (makes 18, adapted from Ina Garten):
- 4 cups all purpose flour
- 3 sticks unsalted butter, cold
- 2 tbsp. baking powder
- 1 cup heavy cream
- 4 eggs
- 1/4 cup granulated sugar
- dash salt
- 2 cups berries (I usually use 1 cup dried and 1 cup fresh, but certainly could be done with all dried or all fresh- I also use any fruit including fresh cranberries even though Ina advises against it)
- lime, lemon or orange zest (if you have
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Mix dry ingredients on low in stand mixer. Dice cold butter and add to dry ingredients. Keep mixing on low until butter is size of large peas. Add eggs and cream. Mixture will be clumpy.
- Put berries in measuring cup and add a couple teaspoons of flour. Sounds strange, but definitely helps scone dough stay together when wet berries are added. Combine berries with dough slowly until just comes together.
- Scoop dollops of dough onto prepared pan and bake 25-30 minutes. This makes more freeform scones…not the pretty biscuits some are used to. Rotate pan halfway through to ensure even cooking. When bottoms start to brown, remove from oven and transfer to a cooling rack.
Now you have breakfast for a number of days and some extras for friends and neighbors who cannot get out.