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Blog: Katie Workman Recipes
Some recipe ideas from Katie Workman's new book “The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket".
Cheesy Chicken Enchiladas
Serves 4 to 6
About 2 tablespoons canola or peanut oil, plus oil for the baking dish (optional)
Nonstick cooking spray (optional)
14 small (6-inch) corn tortillas
1 medium-size onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1 can (28 ounces) enchilada sauce, or Quick Homemade Enchilada Sauce (recipe follows)
4 cups shredded cooked chicken
2 cups (8 ounces) shredded cheddar cheese or a Mexican cheese blend
For serving, pick and choose
Chopped fresh cilantro
1⁄2 cup thinly sliced scallions
Thinly sliced avocado
Sour cream
Salsa
1. Make the enchiladas: Preheat the oven to 350°F. Lightly oil a 13 by 9–inch baking dish or spray it with nonstick cooking spray.
2. Line a plate with paper towels. Heat a large skillet over medium-high heat, add 1 teaspoon of the oil, and swirl it around. Add a tortilla and cook until it is just beginning to become very pliable, literally 2 to 3 seconds. Using tongs, a fork, or a spatula, flip the tortilla and cook it until it is floppy but not mushy, 2 to 3 seconds longer. Quickly transfer the tortilla to the paper towel–lined plate. Repeat with the remaining tortillas, stacking them up as they are cooked and adding more oil in tiny amounts as needed.
3. You can continue with Step 4 or see the Fork in the Road suggestions for adapting the enchiladas to suit your family on the facing page.
4. Add another teaspoon of oil to the skillet and heat it over medium heat. Add the onion and garlic and cook until they begin to soften, about 3 minutes. Add the chili powder, cumin, and oregano and stir until fragrant, about 1 minute, then add the enchilada sauce and stir well. Increase the heat to medium-high and let the sauce come to a simmer. Turn off the heat. Place the shredded chicken and half of the sauce in a medium-size bowl and stir to mix. Set the remaining sauce aside.
5. Place a tortilla on a work surface, spoon a generous 1⁄4 cup of the chicken filling along one edge, and gently roll up the tortilla, making sure the filling doesn’t pop out the ends (don’t worry about a tiny tear here or there). Carefully place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining up the rolls tightly and neatly against each other.
6. Pour the reserved sauce evenly over the enchiladas, making sure they are all covered, and sprinkle the shredded cheese on top. Bake until everything is hot and the cheese is melted, about 20 minutes.
7. Serve the enchiladas with cilantro, scallions, avocado, sour cream, and/or salsa, if desired (the sour cream is usually highly desired).
Holy Guacamole
Makes about 2 cups; serves 4 to 6
2 ripe avocados, preferably Hass
1⁄3 cup minced onion
1 medium-size ripe tomato, cored, seeded, and chopped (about 2⁄3 cup)
Kosher or coarse salt and freshly ground black pepper
2 teaspoons fresh lime juice
1⁄2 to 1 teaspoon chopped seeded jalapeño pepper (optional)
1⁄2 to 1 teaspoon chopped fresh cilantro (optional)
Lots of tortilla chips, for serving
1. Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting one direction and then crosswise in a gridlike fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl.
2. Add the onion, tomato, 1⁄2 teaspoon of salt, and a few grinds of black pepper. Use a fork or a potato masher to combine the ingredients and mush up the avocado, leaving it as chunky or as blended as you like. Stir in the lime juice, then adjust the seasonings.
3. You can serve the guacamole as is with tortilla chips or see the Fork in the Road suggestions for adding other seasonings on this page.
Sauteed Corn, Spinach, Bacon, and Scallions
Serves 4 as a side dish
4 slices bacon, cut into 1-inch strips (optional)
1 tablespoon unsalted butter
1 shallot, minced
3 cups fresh or frozen corn kernels (from about 4 ears corn)
1⁄2 cup chopped red bell pepper (optional)
Pinch of red pepper flakes (optional)
Kosher or coarse salt and freshly ground black pepper
2 to 3 scallions, both white and light green parts, sliced
4 cups baby spinach leaves
1. Cook the bacon, if using, in a large skillet over medium-high heat, turning occasionally, until browned,
4 to 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 teaspoon of the fat from the skillet.
2. Add the butter to the skillet and melt over medium heat. Add the shallot and cook, stirring occasionally, until tender, about 2 minutes. Add the corn and the red bell pepper and red pepper flakes, if using. Season with salt and black pepper to taste. Cook, stirring often, until the corn is tender, about 5 minutes. Crumble the bacon and add it along with the scallions and the spinach, 2 cups at a time. Stir until the spinach leaves have wilted and combined with the corn, about 1 minute.
Vegetarian Note: To make this corn dish vegetarian, skip the bacon.
Fudgy One-Pot Brownies
Makes 12 huge or 24 reasonably sized brownies
1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)
Nonstick cooking spray (optional)
3 ounces unsweetened chocolate
1⁄2 cup unsweetened Dutch-processed cocoa powder
21⁄2 cups granulated sugar
1⁄2 teaspoon kosher or coarse salt
1 tablespoon pure vanilla extract
3 large eggs
11⁄2 cups all-purpose flour
1. Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
2. Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
3. Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
4. Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
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