Archive for Wednesday, December 31, 2008

Appellate judge steps into ‘Jayni’s Kitchen’

December 31, 2008

“Jayni’s Kitchen” welcomes Kansas Court of Appeals Judge Richard Greene, who prepares his favorite recipes from the Southwest.

On the menu for this encore performance: Torsten’s Famous Chicken Enchiladas, Southwestern Corn Pudding, Judge’s Guacamole and Easy Refried Beans.

Torsten’s Famous Chicken Enchiladas

4 large skinless, boneless chicken breast halves

2 14-ounce cans chicken broth


2 tablespoons butter

1 medium onion, chopped

1 4-ounce can chopped green chiles

1 8-ounce package cream cheese, softened

2 1-ounce packets dry ranch dressing mix

1 8-ounce bag (2 cups) mixed Mexican-style shredded cheeses

1 bunch cilantro, stemmed and snipped or roughly chopped

2 cups whipping cream

8 to 12 flour tortillas, 9-inch

Place the chicken breasts in a large pan or Dutch oven and add the chicken broth. Add water if needed to cover.

Bring to a simmer over medium heat and cook the chicken for about 20 minutes, or just until cooked through. Remove the chicken breasts from the broth and let cool briefly. Reserve the broth. Cut the breasts into small, bite-size pieces.

Filling: Melt the butter in a small skillet over medium heat. Add the onion and cook until soft. In large mixing bowl, combine the chicken, onion, green chiles, cream cheese and ranch dressing mix.

Spray a 9x13-inch baking dish with cooking spray. To assemble the enchiladas, briefly immerse each tortilla in the reserved broth, then fill with about 4 or 5 tablespoons of the filling. Roll up and place in the baking dish, seam side down.

When ready to bake, sprinkle the Mexican cheeses over the enchiladas, followed by as much chopped cilantro as desired. Pour the cream evenly over the top and bake in a 350-degree oven for about 30 minutes until bubbly and browned around the edges. For easy serving, cut the enchiladas in half. Serves 6.

Options: Add about 1/4 cup of tequila to the filling, or make the enchiladas extra spicy by adding hot sauce of your choice.

Southwestern Corn Pudding

4 eggs

1 heaping tablespoon sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 14-ounce can plus 1 8-ounce can cream-style corn

1 4-ounce can chopped green chiles

1/2 cup mixed Mexican-style shredded cheeses

3 tablespoons melted butter

paprika to garnish

In a large bowl, beat the eggs with a wire whisk. In a small bowl, combine the sugar, flour, salt and cayenne pepper and whisk into the beaten eggs. Stir in the corn, green chiles, Mexican cheeses and melted butter. Pour the pudding mixture into an oiled 9-inch (1 1/2 quart) baking dish. Sprinkle the top with paprika.

Bake the corn pudding in a water bath by placing the baking dish in a large baking pan and adding hot water to the pan to a depth of 1 inch. Place in a 375-degree oven and bake the pudding uncovered for 45 minutes, or until the top is golden and an inserted wooden skewer comes out clean. Remove the corn pudding from the water bath. Serves 6 to 8.

Judge’s Guacamole

4 ripe avocados

juice of 1 lime (or more if needed)

1/2 teaspoon salt

3 garlic cloves, minced

1 large tomato (or 2 medium), chopped

1/2 cup onion, finely chopped

1 heaping tablespoon sliced, pickled jalapeños, minced (from a 12-ounce jar)

3 tablespoons cilantro, stemmed and snipped or roughly chopped

tortilla chips (lime-infused are best)

Cut the avocados in half, lengthwise, and remove the pits. Scoop the flesh from the shells and place in a mixing bowl. Immediately stir in the lime juice to prevent the avocados from discoloring. Using two table knives, rough-cut the avocados into pieces. Add the salt, garlic, tomato, onion, pickled jalapeños and cilantro and stir gently so as not to pulverize the avocados. Taste and add additional lime juice or salt if desired. Serve the guacamole with tortilla chips. Serves 8 to 10.

Easy Refried Beans

2 tablespoons butter

1/4 cup onion, chopped

2 garlic cloves, minced

2 14 1/2-ounce cans refried beans

salt and black pepper to taste

pinch cayenne pepper (optional)

1 cup mixed Mexican-style shredded cheeses

Melt the butter in a skillet over medium heat. Add the onion and cook until soft. Add the garlic and continue cooking for 45 seconds more. Add the refried beans and stir with wooden spoon until well combined. Continue cooking over medium-low heat for 10 to 15 minutes, stirring frequently to prevent burning. Season with salt and black pepper. Add a pinch of cayenne pepper if desired.

Top the refried beans with the Mexican cheeses. To melt the cheese, cover the skillet with a lid, or place the skillet (oven-proof only) under the oven broiler for 1 or 2 minutes. Serves 4 to 6.

Judge Greene’s wine recommendations: 2006 Zaca Mesa Viognier, Santa Ynez Valley; 2006 Seghesio Zinfandel, Sonoma County

Recipes by Kansas Court of Appeals Judge Richard Greene.


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