dalreach house sandwiches

dalreach house sandwiches - she likes to eat

my maternal grandparents used to live in london, and every thanksgiving when they weren’t able to go back to the states they would  travel up to scotland with all of their expat buddies and stay at a manor called dalreach house (pronounced dal-reek). they would enjoy the holiday amongst other texans, drinking scotch, eating too much, and illegally fishing for salmon in the river.

on the day after thanksgiving their first year at dalreach, the texans were wondering, “hey, what do we do with all this leftover turkey??”
then another texan (my grandma) said, “well, i have lots of jalapeños in my suitcase from my last trip home!”
and the dalreach house sandwich was born.
it’s made on sturdy toasty bread, with lots of melty cheese, hunks of leftover turkey, crispy bacon, and topped with as many jalapeños as you can handle.

this is honestly the only holiday recipe i look forward to all year long. i hope your family loves it as much as the chapmans and the barbers (and now the todds) do!

the dalreach house sandwich

ingredients

leftover turkey from thanksgiving dinner

shredded cheddar cheese

cooked bacon (in strips)

pickled jalapeños (from a jar, not fresh)

mayonnaise

whole grain bread

directions

1. set the oven to broil, at about 500. take all of your bread slices (one slice for each sandwich) and lightly toast them, either in the oven on broil or in your toaster.

2. for each open-faced sandwich: spread mayo on one slice of bread (this depends on how much mayo each person likes). then top with thickly sliced turkey and 2-3 strips of bacon, then cover with shredded cheese. top with jalapeños as desired (for me or my mom, it’s LOTS).

3. broil in the oven for about 3-5 minutes, until cheese is completely melted and crust is nicely toasted & crispy. (watch them – they won’t take long and you don’t want them to burn.)

have a very happy thanksgiving and enjoy lots of these on the day after!

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chicken enchiladas – red sauce version



oh, enchiladas!
where would we be in life without enchiladas!?  i would be in a sad, dark place for sure.

now usually you’ll find chicken enchiladas with a verde or tomatillo sauce, which is what i always order at any mexican restaurant. but these are such a lovely departure from the standard. and oh so yummy.

this recipe is a result of two or three different recipes (see bottom for sources) that i used to make it my own. i tweaked it until it was perfect. it is probably the best enchilada plate i have had, maybe ever, and i highly recommend you make it. right now.

chicken enchiladas with red chile sauce

ingredients

1 medium white onion, finely chopped
1 jalapeno, seeded and finely chopped (you can leave in the seeds if you want some extra heat)
1 tbsp extra virgin olive oil (2 swirls around the pan)
3 cloves garlic, minced
1 tbsp chili powder
2 tsp cumin
1/2 tsp sugar
8 oz. can tomato sauce
1 cup water
1 can rotel diced tomatoes with green chiles (do not drain)
4.5 oz. can diced green chiles (do not drain)
1 lb./2 large boneless, skinless chicken breasts (*or you can use about 2 cups pre-cooked rotisserie chicken)
1 cup extra sharp white cheddar cheese, shredded
1 1/2 cups monterey jack cheese, shredded
1/2 cup chopped fresh cilantro (plus more for garnish)
10-12 corn tortillas
4 oz. sour cream (half of a small container)

directions

1. preheat oven to 400. shred cheeses and toss together in a bowl – set aside. grease a 9×13 baking dish.

2. put oil in a large saucepan on medium/medium-low heat. add in onion, jalapeño, and 1/2 tsp salt. stirring often, cook until the onions & jalapenos have softened, about 5-8 minutes. add garlic and cook about 30-60 seconds, to soften. add chili powder, cumin, and sugar and cook another 30 seconds or so. stir in the tomato sauce, water, rotel, and green chiles. bring to a simmer, and cook until slightly thickened, about 5 minutes. (*if you are using rotisserie chicken, let the sauce cook another 10-15 minutes or so, then move on to #3.) nestle the chicken into the sauce. reduce heat to low, cover & cook 10-12 minutes. flip chicken breasts over, and continue to cook 10-12 minutes more. transfer chicken to a plate and set aside to cool.

3. strain the sauce mixture through a strainer into a medium bowl, pressing onion mixture to extract as much liquid as possible. transfer the onions to a large bowl and set aside. add 4 oz. sour cream to the sauce and whisk until lumps have disappeared.

4. with two forks, shred the cooked chicken breasts. add cooked chicken to the onion mixture, and add 1/3 cup of the enchilada sauce, 1 cup of cheese, and the cilantro. toss to combine. wrap tortillas in a paper towel and soften in the microwave for about 45 seconds. on a clean surface or large plate, spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla. tightly roll each enchilada and lay seam-side down in the baking dish. pour sauce evenly on top and then cover with remaining cheese.

5. cover the dish with foil and bake for 20-25 minutes. remove foil and cook another 5-7 minutes, until the cheese has browned. remove from the oven and let stand about 10 minutes before digging in. top each serving with freshly chopped cilantro.

enjoy!

recipe via here & here, photo via

rice and corn with cilantro & avocado

this side dish makes me so happy, i’d probably eat it for the main course.
it is light, refreshing, and the perfect thing to go with anything on the grill.
it’s ingredients lean southwestern and mexican, so it goes really well with chips & fresh salsa or a big cheesy plate of enchiladas. i even think it would strike the perfect balance with a burger or a steak.

rice and corn with cilantro & avocado and lemon dressing
8 side-dish servings

ingredients

1 cup long grain white rice

1/4 cup fresh lemon juice (about 2 lemons)

4 tbsp olive oil, divided

1 1/2 cups frozen corn kernels, thawed

1/2 green bell pepper, seeded & chopped (about 3/4 cup)

1/2 yellow bell pepper, seeded & chopped (about 3/4 cup)

1 jalapeño, seeded & chopped

1 cup yellow zucchini, chopped

1 avocado, diced

1/2 cup thinly sliced green onions (about 1 bunch)

1/2 cup chopped fresh cilantro

directions

1. cook 1 cup rice according to package directions (about 12-15 min). meanwhile, whisk lemon juice and 3 tbsp olive oil in a small bowl. season dressing to taste with salt & pepper.

2. heat 1 tbsp olive oil in a large nonstick skillet over medium heat. add corn, green bell & yellow bell pepper, jalapeño, and zucchini. sprinkle with just a bit of salt & pepper. saute until veggies are just tender, about 6-7 minutes. place in a large bowl.

3. add rice, green onions, cilantro, and dressing; toss to coat and serve. top each serving with diced avocado*.

* this recipe makes a pretty big batch so we had leftovers at the end of the evening. because of this,  i add the avocados in with each serving. otherwise, the avocado will turn brown with the leftovers in the fridge.

enjoy!

recipe adapted via bon appetit