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Recipes : Avocado Cream Chicken Enchiladas

Ingredients
1 large or 2 medium-sized chicken breasts, cooked and shredded
1 (4 oz.) can diced green chiles
2 cups half and half
1 cup chicken broth
2 avocados
1 cup fresh cilantro, stems and leaves
1 tsp. cumin
1 tsp. garlic salt
1 tsp. kosher salt
Juice of one lime (about 1.5 Tbsp.)
1 ½-2 cups shredded Mexican blend cheese
6 large flour tortillas

Directions
1. Preheat oven to 350 degrees.

2. To prepare the sauce: Mix half and half, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.

3. In a large bowl mix together chicken and chiles. Add half of the avocado cream and stir to mix well.

4. Prepare a 9x13 baking dish by giving it a light coat of cooking spray and a ¼ cup of avocado cream spread evenly on bottom.

5. To assemble enchiladas: Place about 1/3 cup chicken mixture along center third of tortilla and top with some shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side. Pour avocado cream evenly over the tortillas and spread cheese on top. (I had about a 1/2 cup of sauce leftover. I didn't want to over soak the enchiladas, but adjust according to your own liking.)

6. Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.

7. Garnish with cilantro leaves and enjoy.

The Rachelle Project
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Sources : Avocado Cream Chicken EnchiladasPhoto | Avocado Cream Chicken Enchiladas Article
News : Swiss Cheese Holes Mystery Solved!

New research is poking holes in old thinking about Swiss cheese. Namely: Where do cheese holes come from, and where have they all gone?

Those questions have plagued Swiss cheese producers who, in the last 15 years, have seen the signature holes in their product decrease for no apparent reason. Thanks to Agroscope, a government-funded Swiss agriculture institute, we now know it all comes down to hay.

In a report released Thursday, Agroscope and the Swiss Federal Laboratories for Materials Science and Technology revealed microscopic hay particles are believed to be responsible for the creation of holes in cheeses such as Emmental and Appenzell.

Cleanliness has increased in cheese-making facilities in the last 15 years, virtually eliminating the possibility for outside particles to enter the milk before it's converted into cheese and stored. That, in turn, has prevented Swiss cheese from developing its characteristic holes.

Agroscope spokesman Regis Nyffeler told The Telegraph the primary difference in cheese manufacturing methods has been "the disappearance of the traditional bucket" used during milking. Before, small amounts of hay would have entered the bucket; now, sealed milking machines send the milk straight to a filter.

Agroscope arrived at their newest hay-pothesis after taking multiple CT scans of cheese as it developed over a 130-day period, reports the Swiss Broadcasting Corporation. The research overturns a prior theory, held since at least 1917, that concluded the holes were created by bacteria that produced carbon dioxide bubbles.

Huffpost Live
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Sources : Swiss Cheese Photo | Swiss Cheese Article
Drinks : Boozy Root Beer Float

Ingredients
1 small bottle of your favorite root beer 2 ounces coffee liqueur 2 ounces milk or heavy cream ice cubes

Directions
1. Fill a tall cocktail glass with ice cubes.

2. Pour root beer, coffee liqueur and milk into a cocktail shaker. Shake until combined and frothy. Pour mixture over ice and enjoy!

HGTV Network
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Sources : Boozy Root Beer Float Photo | Boozy Root Beer Float Article
Restaurants : Grace Restaurant : Chicago : IL

Grace Restaurant
Grace is Chef Curtis Duffy's Progressive American restaurant in the West Loop neighborhood of Chicago. Focusing on the importance of herbs and seasonality, Grace offers two tasting menus: Flora, which highlights vegetables; and Fauna, which highlights seafood and meat.

Menu Item : Miyazaki Beef : Grace Restaurant

Miyazaki Beef
romaine, peanut, VIETNAMESE HERBS

Miyazaki Beef Review By Kevin T.: Chicago, IL
"Had a fantastic meal last night at Grace. Service was amazing, friendly and not stuffy. Staff seemed bustling but in a coordinated dance. Decor was simple. Music was nice though at times a little obtrusive based on track selection. All chairs were pitched at the kitchen which was behind a glass wall, much like a TV on in the background during our meal, which I like.

The meal was perfectly paced. We had each the Flora and Fauna and all...ALL dishes were excellent. Like works of art on presentation though unlike some other restaurants (i.e. NEXT-Vegan-bleh) tasted perfectly balanced and delicious all together. Not sure I'd do the Truffle add-on again, though risotto was amazing, the truffle was a bit subtle for my taste (though i'm no truffle expert).

Watch yourself with the wine pairing...hefty pours, virtually a new pair with each dish. The sommelier was nice, informative and definitely not overly pretentious like many other sommeliers when you don't really understand what they're saying.

Check out all the bathrooms. Each different modeled after the 4 seasons. Had a nice tour of the kitchen afterwards.

Would definitely recommend Grace if it's at your price-point. One of the best restaurants in Chicago, definitely gives Alinea a run for its money. I hope Michelin recognizes Grace with 3 stars! One of the best meals I've had in a long time. Thank you guys!"

Grace Restaurant Review By Bob B.: Dearborn, MI
"A-M-A-Z-I-N-G! Our dining experience was one of the best we've ever had.

The food, ambiance, wait staff and wine list are absolutely world class.

Very expensive, but worth every cent."


Contact Grace Restaurant
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Address : 652 W Randolph St, Chicago, IL 60661 | Phone : (312) 234-9494

Sources : Grace Restaurant Photo | Grace Restaurant Article | Miyazaki Beef Photo | Miyazaki Beef Description | Miyazaki Beef Review | Grace Restaurant Review
Drinks : Blackberry-Gin Fizz

Ingredients
1 6–ounce container blackberries
1/2 cup sugar
2 cups gin
1 cup fresh lime juice
Club soda
8 sprigs Thai basil or sweet basil

Directions
Juice all fruit components
Mix all liquid ingredients
Garnish with Basil and Blackberry

Contact Bon Appetit
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Sources : Blackberry-Gin Fizz Photo | Blackberry-Gin Fizz Article
Recipes : Homemade Oreos

Ingredients
For the chocolate wafers:
1 1/4 cups (155 grams) all-purpose flour
1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups (200 to 300 grams) sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted butter
1/4 cup (50 grams) vegetable shortening
2 cups (240 grams) sifted confectioners’ sugar
2 teaspoons (10 ml) vanilla extract

Directions
1. Set two racks in the middle of the oven. Preheat to 375°F. 2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. 3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. 4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. 5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Smitten Kitchen
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Sources : Homemade Oreos Photo | Homemade Oreos Article