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22
Chicken Enchilada Casserole
6 - 8 Servings
INGREDIENTS
1 can light red kidney beans, drained
2 cups chicken stock
1 jar (17.35 ounces) mild enchilada sauce
8 - 10 whole frozen chicken tenders
1 cup diced onion
1 cup diced peppers
1 tablespoon fresh cilantro
1 package (1.12 ounces) cheesy taco seasoning mix
1 cup frozen corn
2 cups tortilla chips
1 cup Mexican-flavored shredded cheese
Sour cream, to garnish
Green onions, to garnish
METHOD
1 Add beans, stock, sauce, frozen chicken tenders, onion, peppers,
cilantro, taco seasoning mix, and frozen corn to cooking pot.
2 Lock lid in place. Select Meat setting, but cancel cooking after
15 minutes (5 minutes earlier than preset time).
3 When cooking cycle is complete and all pressure is released,
open lid.
4 Select Meat function again, while adding tortillas and cheese. Stir,
uncovered, and bring to a boil.
5 Serve with sour cream and green onions.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
21
Creamy Cauliflower Soup
Makes 3 Quarts
INGREDIENTS
2 large heads cauliflower (about 5 pounds), trimmed and washed
2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil, plus more for serving
1 yellow onion (about 1/2 pound), peeled, trimmed, and sliced
3 garlic cloves, peeled and chopped
Kosher salt
1 medium tomato (about 1/2 pound), blanched, peeled, seeded, and diced
1 1/2 teaspoons ground cumin
Pinch of sugar
Freshly ground white pepper
1 bay leaf
2 to 3 sprigs of fresh thyme
2 quarts homemade chicken or vegetable stock, or store-bought
1 cup heavy cream
Chopped fresh chives, for garnish
METHOD
1 Cut heads of cauliflower into thin slices and set aside.
2 Select Meat function.
3 Add butter and olive oil to cooking pot. Add onions and garlic.
Sauté, uncovered, until translucent. Stir in cauliflower. Season with
salt and pepper.
4 Add tomatoes, cumin, sugar, bay leaf, thyme sprigs, and
chicken stock.
5 Lock lid in place.
6 Select Vegetable function, and set timer for 10 minutes.
7 When cooking cycle is complete and all pressure is released,
remove lid and discard bay leaf and thyme sprigs.
8 Add cream to hot soup.
9 Using an immersion blender with a stainless wand, pureé the soup
on low at first, then tilting the wand away from you, increase the
power and pureé to desired consistency.
10 Taste for additional seasoning.
11 Serve soup hot, drizzled with olive oil and sprinkled with chives.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
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