13 x 9 Baking Dish
For the sauce…
1 ½ Pounds Fresh Tomatillos
1 ½ Cup Chicken Stock
½ Teaspoon Salt
2 Fresh Jalapeños, whole
Note: If you can’t find fresh tomatillos, substitute a large can of green enchilada sauce, approximately 28 ounces. But, trust me, make the tomatillo sauce from scratch. The extra effort is worth it because the flavor is so much brighter making the enchiladas that much more divine!
Preheat the broiler. Prep sheet pan by lightly coating with cooking spray, set aside. Peel the tomatillos discarding the husks and stems and rinse under cool water to remove stickiness. Place tomatillos on the sheet pan with whole jalapeños. Sprinkle with salt. Place in the oven about 2” from flame and broil until tomatillos are soft and somewhat charred and the jalapeño is blackened. Turn once midway through cooking time, approximately 6-8 minutes.
While tomatillos char, bring chicken stock to boil in a medium saucepan. When tomatillos and jalapeños are done, remove from the oven and place the tomatillos directly into the broth. Let the jalapeños cool slightly then rub blackened skin off, split, remove seeds and chop finely. Add 1 Tablespoon chopped jalapeño to the broth and reserve the remaining tablespoon for filling. Cook for another 5 minutes. Then, with a stick immersion blender puree the mixture until smooth. Bring back up to a boil and reduce slightly until you have approximately 2 cups of sauce to work with. Set aside.
For the filling…
2 ½ Cups Roasted Turkey or Chicken, Chopped & Shredded
Note: Roasting a bird is easy and the best part is you typically will have leftovers! Click HERE for the full recipe.
½ Cup Asadero or White Cheddar Cheese, Shredded
½ Cup Red Onion, finely minced
½ Cup Cilantro, finely chopped
1 Tablespoon Jalapeño, finely chopped
½ Cup Chicken Broth
½ Cup Plain Greek Yogurt or Sour Cream
1 Tablespoon Fresh Lime Juice
2 Teaspoons Olé Olé Gourmet Seasoning
In a large bowl, combine the chicken with remaining ingredients, set aside.
For the assembly…
White Corn Tortillas, small, 6” size
½ Cup Asadero or White Cheddar Cheese, Shredded
Your Favorite Toppings: Salsa, Yogurt, Guacamole, Calipeños™
Preheat oven to 400º
Put about ½ cup of sauce in the bottom of the baking dish covering the entire bottom. Spoon about 2 generous tablespoons of filling into the center of each tortilla and roll, placing seam side down into the pan. Continue filling and rolling enchiladas and placing them crosswise into dish until it is full. Then, pour more sauce evenly over the top, saturating all of the tortilla until covered but not swimming. Then, sprinkle with remaining shredded cheese.
Cover with foil and place in the oven to bake for about 15 minutes. Then, remove the foil and bake for another 5 minutes or so until the cheese is brown and bubbly.
Let the enchiladas cool a few minutes then serve with your favorite toppings, like salsa, crema, Calipeños and perhaps a fresh green salad and Margaritas!
Join Christina as she makes Enchiladas Live on Facebook
©2020 Sleepers Gourmet
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The Coating Mixture
1½ Cups Panko Breadcrumbs
3 Tablespoons Cornmeal
1 Tablespoon Cornstarch
2 Tablespoons Flour
1½ Tablespoons Sleepers Pure Paleo seasoning
1½ Tablespoons Sleepers Fowl seasoning
1 Teaspoon Dry Mustard Powder, optional
In a medium bowl, combine all ingredients and mix together well. Store in an airtight container.
Note: This recipe will give you enough breading to coat several batches of chicken. Just be sure to measure out the proportion of coating needed before handling the meat to avoid cross contamination.
Spicy Plum Sauce
In a small bowl, mix all ingredients together and set aside.
Preparing The Chicken Bites
½ Cup Breading Mixture*
1½ Pounds Boneless, Skinless Chicken Breasts, cut into strips or chunks *
3 Tablespoons Unsalted Butter, melted
* If preparing a larger amount of chicken, you will need more of the coating mixture. Remember to remove the amount you need from the larger batch before you start handling meat using a clean, dry measuring cup. Do NOT risk food poisoning with cross contamination.
* Feel free to substitute bone-in chicken. Adjust cooking time accordingly baking to an internal temperature of 165º.
* Try with pork chops too! Follow instructions as above and bake chops to an internal temperature of 145º.
©2020 Sleepers Gourmet
Makes 4-6 Burgers
For the Burgers1 pound Ground Turkey
Toppings--Remember this burger is packed with flavor and all about the crispy meat so keep the toppings simple. We suggest a little shredded lettuce and a sliced pickle.
For the Special Sauce¼ Cup Mayonnaise
Whisk together all ingredients for the sauce and set aside.
In a large bowl, blend the ground turkey together with panko, cooled shallots, Calipeños, seasonings and melted butter together gently with your hands, being careful not to overwork the meat. Once all ingredients are well incorporated, form the meat mixture into loose balls approximately 2-3” in diameter. Set aside for 15-30 minutes to allow the flavors to meld.
When ready to cook, heat a large cast iron skillet or flat top griddle over high heat until SUPER HOT. Test heat with a few water droplets. If it immediately sizzles and evaporates, it’s ready for the meat. Gently press a meat ball on the skillet or flat top and allow to sear for 1 minutes, then flip the ball and smash it down with a stiff metal spatula, use a second spatula to add more pressure if necessary. The smashed burger patties should be slightly wider than the bun or bread. Let them cook for about 3 minutes, or until you can see the edges start to turn brown and the juices bubble. Then, carefully scrape patties up from the pan and flip, making sure to get all of the browned flavorful bits and immediately layer with the cheese slice. When the cheese is fully melted, about 2-3 more minutes, they are ready to eat. Place on the prepared bun or bread and add your favorite toppings and serve with fries or chips and a cool "Shandylicious Beergarita."
These burgers cook very fast and are best right off the grill hot and crispy so make sure you have the bun ready to serve. I like to lightly butter and grill King's Hawaiian buns. Their slightly sweet taste and soft texture with a crunch from the grilling make them a perfect accent to the smashed burgers.
In a large bowl, first whisk the egg, then mix in the sugar and milk. Fold in all dry ingredients and beat by hand or on low speed with a mixer until well incorporated. Increase mixer speed to medium and beat an additional 2 minutes scraping bowl regularly until batter is smooth.
Preheat the oven to 350º. Line muffin tin with paper liner. Spoon batter into each muffin tin 1/3 full. Layer approximately 1 teaspoon of jam on top of batter and then sprinkle with 1 teaspoon of crumbly topping. Spoon batter over jam and crumbly topping just til covered. Each muffin tin should be about 3/4 full. Then, sprinkle remaining crumbly topping on all muffin cups completely covering the surface. Place the tray in the oven and bake for 25-35 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes. Lightly drizzle with glaze. Serve warm with your favorite beverage.
This recipe can be made in mini-muffin tins for approximately 24 mini cups. Or, as a traditional cake in a 13"x9" sheet pan. Adjust batter and jam assembly accordingly.
"Tastes from Home"
A Dutch Baby is a light, crisp and airy pancake that's simple to prepare and a delight to behold with it's tall golden walls of crunch. Said to be derived from the the German Pfannkuchen and known in Great Britain as the more savory Yorkshire Pudding, the Dutch Baby as we know it, is a purely American creation that's tasty for breakfast, brunch or even dessert. Children and adults love them.
With just a handful of basic pantry staples you can have the batter whisked and in the skillet in less than five minutes. And while the baby bakes, you'll have plenty of time to create our "berrilicious" filling and whipped cream topping. Enjoy!
10" Cast Iron Skillet
3 Large Eggs, room temperature
1/2 Cup All Purpose Flour
1/2 Cup Milk
1 Tablespoon Sugar
Pinch of Spice, we suggest PS...LUV
4 Tablespoons Butter, unsalted
1 Cup Berries*
2 Tablespoons Butter, unsalted
1/2 Cup Heavy Whipping Cream
1. Preheat oven to 425º.
2. In a large measuring cup or bowl add eggs, milk and sugar and whisk until light and airy. Add in flour and spice and blend until the batter is smooth and of a ribbon consistency. You can also use a blender.
3. Put butter in skillet and place in oven to melt. Keep a close watch so the butter does not burn--however, browned butter will add a deeper flavor so don't fret if it melts a minute or two longer as long as it does not burn it will taste delightful.
4. Remove hot pan from oven and immediately fill with batter and return to oven for 20 minutes and bake until the pancake is golden and puffed. Then lower oven temperature to 300º and bake another five minutes.
5. While your baby bakes, melt butter in a saute pan on medium high. Add berries and cook about 10 minutes until soft. Add 1 tablespoon jam and cook another 5-10 minutes until the filling is a thickened sauce consistency.
6. Pour cream in a blender, like a Nutribullet. Whip in high speed approximately 1-2 minutes. Check to see that peaks are forming. Add other tablespoon of jam to sweeten and whip another minute until desired consistency is achieved.
7. Remove baby from oven and fill with sauce. Fold edges down or in and sprinkle lightly with powdered sugar and top with a dollop of whipped cream.
8. Cut into wedges and serve. Enjoy!
Fresh or frozen berries are perfectly acceptable depending on availability. We like a mixture of blueberries, raspberries and blackberries. If using fresh, reserve a handful for topping the finished baby before serving.
Check back for the savory and gluten free variations coming soon.
Do you love those spicy chilled carrot wheels served on salsa bars at taco shops? We do! We took that taste and let it be the inspiration for creating this refreshingly zesty soup. Enjoy chilled on hot summer nights or eat it hot in the cooler months. This flavorful soup pairs well with a crisp green salad and crusty bread for a filling, yet light supper. Or makes an excellent starter course for your next taco feast.
Makes about 8 servings.
2 Tablespoons Olive Oil or Unsalted Butter**
5 Cups Carrots, about 2 Pounds, peeled & sliced
1 Large Onion, chopped
1 Clove Garlic, about a teaspoon, chopped
1 - 2 Tablespoons Ole Ole Gourmet Mexican Seasoning**
6 Cups Vegetable Stock -We like “Better than Bouillon” **
½ Cup Heavy Whipping Cream, Sour Cream or Plain Yogurt**
Fresh Cracked Pepper & Salt
2 Tablespoons Fresh Lime Juice, approximately 1-2 limes
2 Tablespoons Fresh Cilantro, chopped
Yogurt, Grated Lime Peel & Sprigs of Cilantro for garnish
1. Heat oil in heavy stock pot over medium high heat. Add carrots and onions sautéing until onions begin to soften and turn translucent, but not brown--about 5 minutes.
2. Add garlic and sauté one minute.
3. Add Ole Ole Gourmet Seasoning and sauté another minute.
4. Add vegetable stock. Bring to boil. Reduce heat and simmer uncovered until vegetables are fork tender, about 30 minutes.
5. Remove from heat and with hand immersion blender puree soup until smooth.
6. Place soup pot in the refrigerator and chill, about 4 hours.
7. When completely cooled, whisk in the cream of choice and lime juice. Taste and adjust seasoning to your liking.
8. To serve, ladle soup into bowls and top with a dollop of yogurt, a sprinkle of cilantro, a flourish of lime zest and for some extra heat with our Sriracha CHA Gourmet Salt.
Experiment with flavors. For a smokier soup, try Kojo seasoning. For an hint of curry, use Zen. For a milder, herbaceous bowl, try Herbs of Summer. Let us know about your experimentation with this flavor.
No vegetarian stock on hand? No problem. Feel free to substitute chicken stock. Also, if soup seems too thick after chilling, whisk in another ½ cup of bouillon to achieve your desired consistency.
For a Vegan pot, omit butter and use a vegetable oil for sautéing. After soup has chilled, whisk omitting the addition of cream. The soup will be thick and rich with a more overt zesty taste.
Want to change up your taco game? Make tamales! Get our easy, full detailed recipe HERE.
The Mint Julep is as much a part of Kentucky and "The Derby" as the horses themselves. Enjoyed in the United States for more than 250 years, this iconic smash cocktail was considered a digestif as mint was thought to calm stomachs. Classically prepared with just four ingredients, bourbon, fresh mint, sugar and crushed ice, we've raised the recipe stakes by omitting the sugar and sweetening the drink with with our Freshly Minted Rose jam giving it a floral note in homage to the "Run for the Roses."
8-10 Fresh Mint Leaves, plus a sprig for garnishing
1 - 1 1/2 Teaspoons Freshly Minted Rose Jam
2 1/2 Ounces Your favorite Bourbon
In a large old-fashioned or tall collins glass place the mint leaves and spoonful of jam. Muddle together until the leaves break down and release their oils and aroma. Add a splash of club soda and stir. Fill glass 3/4 full with crushed ice then add bourbon. Top with another splash of club soda, stir and garnish with mint sprig. Enjoy immediately.
Want to mix up juleps for a crowd? Increase the quantities based on guests or consider trying our Sleepy Peat Julep Punch with a smoky scotch variation.
Spicy Steak Au Poivre
Steak au Poivre is one of those dishes that can feel sophisticated and homey at the same time. Simple to prepare, this flavorful steak can be ready to serve in less than 30 minutes with just a cast iron skillet. So whether you’re hosting guests or just want to step away from the grill, we think you’ll like the spiciness we achieve in our recipe with the addition The Original seasoning and dijon mustard.
(2) 6-8 oz boneless strip or filet mignon steaks ¾-1” thick, roughly 4” in diameter, room temperature
2 Teaspoons Crushed Whole Peppercorns
1 Teaspoon Your favorite Sleepers Seasoning
1 Tablespoon Dijon Mustard
1 Tablespoon Olive Oil
4 oz unsalted butter
1 shallot, minced*
1 Cup Beef Bouillon or Broth
¼ Cup Heavy Cream
⅛ Cup Brandy, Bourbon, Sherry, Cognac or Port plus 1 Tablespoon
½ Teaspoon Fresh Lemon Juice or Balsamic Vinegar
Fried or baked potatoes or classic pomme frites
Sautéed spinach or another seasonal vegetable
Or just a light, fresh tossed salad or in the summer, a few slices of juicy heirloom tomatoes
Cast Iron Skillet
Another smaller skillet or round cake pan
These days are so uncertain. What we need more of is comfort. And what could be more comforting than an old school upside down cake? Well, this recipe has all the memories of days gone by with a lush and boozy modern kick of bourbon! So grab a cast iron skillet and get ready to enjoy a sweet slice.
Makes About 8 Servings
For the caramelized topping...
4 Large Ripe Bananas or 2 Cups another fruit---like Apples, Peaches or Pineapple
1/4 Cup Unsalted Butter
1/3 Cup Brown Sugar
1/4 Teaspoon Salt (our go-to all purpose is Rose Mountain)
2 Tablespoons Bourbon*
For the cake...
1 1/2 Cup All Purpose Flour
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt (sometimes, we like Pink Hawaiian too!)
1/4 Teaspoon Spice (cinnamon, nutmeg or may we suggest PS...LUV?)
1/2 Cup Vegetable Oil
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs, room temperature--gives best rise to baked goods
1 Cup Buttermilk, room temperature--so easy to make your own. take 1 cup of milk, add 1 tablespoon of lemon juice or white vinegar. let set about 15 minutes until slightly thickened.
Whipped Cream or Vanilla Ice Cream for serving.*
1. Preheat oven to 350º.
2. Melt the butter in 10" cast iron skillet over medium heat. Add brown sugar and salt and cook until melted stirring occasionally. Remove pan from heat and decoratively press the bananas --flat side down into caramel. Or if using another fruit like canned pineapple rings, space fashionable. Or, if using peaches or apples, slice and arrange in a circle. Be creative! Set aside.
3. In a medium bowl, whisk together flour, baking powder, salt and spice.
4. In a larger bowl, whisk together oil, sugar and vanilla. Then add eggs and whisk until smooth. Then add buttermilk and whisk again!
5. Gently fold the dry ingredients into the wet and mix using a wooden spoon until combined. Do not over mix!
6. Pour the batter evenly over the fruit & caramel.
7. Bake 35-40 minutes, rotating halfway through time so cake bakes evenly, or until toothpick inserted in center comes out clean.
8. Immediately run a paring knife around the edge of pan to loosen cake. Let rest for 15 minutes to set topping, then carefully invert cake onto a serving platter. If bits stick to pan, gently scrape them off and replace on top of cake.
9. Let cool until caramel sets, about 30 minutes or to room temperature. Serve with whipped cream or a scoop of vanilla ice cream.
Don't care for bourbon? Try spiced rum with the pineapple or even a smoky mezcal with apples.
Feel the need to abstain? Omit the bourbon or other chosen spirit.
What about nuts? At Sleepers, we like things a little nutty so feel free to add 1/4 cup of your favorite chopped nuts to the caramelized topping mixture. Or if you're inclined to toast for a deeper flavor, do this in your skillet BEFORE you melt butter.
Feel the urge to kick it up? Add another tablespoon of bourbon to the whipped cream before topping the cake!
Inspired by the plethora of brown bananas around my house and not wanting to drink ANOTHER smoothie, I started thinking about brownies and wondered if there was such a thing as a "Banana Brownie." Well, turns out, it's a thing. But these being strange times, I did not have all the ingredients in my pantry to follow the recipe I found so I improvised with what I had on hand. The result? DEE-LICIOUS! Whether you eat them warm straight out of the pan or top them with ice cream and a drizzle of Banana BAM, I am sure this treat will find it's way into your regular dessert routine.
Makes About 8 Servings
2 Ripe Bananas
1 Cup Sugar
1/2 Cup Unsalted Butter, melted, plus 1 Tablespoon solid*
1 Teaspoon Vanilla Extract
3/4 Cup All Purpose Flour*
1/3 Cup Cocoa Powder, plus 1 Tablespoon*
1/4 Teaspoon Salt, (we like Black Hawaiian)
1/2 Cup Chopped Peanuts*
1/2 Cup Chocolate Chips *
1. Preheat oven to 350º.
2. Prep 9x9inch baking tray by greasing it with 1 tablespoon butter than dusting it with 1 tablespoon cocoa.
3. In a large bowl, use a fork or potato masher to smash bananas.
3. Add the sugar, 1/2 cup melted butter and vanilla and whisk to combine.
4. Add the flour, salt and cocoa powder and stir to fully incorporate.
5. Fold in the chocolate chips and nuts.
6. Pour the batter into the prepared baking dish.
7. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
8. Allow brownies to cool completely before cutting.
No chocolate chips or nuts on hand? No problem! Improvise & omit those items! Or add white chocolate chips. Or raisins! Or, dollop a 1/2 cup of peanut butter on top of the batter and swirl in the dish.
Are you Vegan? Substitute Coconut Oil for the Butter!
Are you gluten-intolerant? Substitute all purpose flour for a gluten friendly variety. Make any typical adjustments that gluten-free baking require.
Don't like chocolate? Omit the cocoa powder and Voila! Now you have a Nutty Blonde Banana Brownie!
Ah... Fall is in the air and with that comes an avalanche of pumpkin!
It seems you can eat and drink the flavor of “pumpkin” in everything from a morning latte and cereal to a smorgasbord of desserts.
Don’t get me wrong, I LOVE a slice of pie on Thanksgiving, but I also love the natural sweetness that comes from this vegetable served closer to its natural state. On it’s own, pumpkin has a unique taste and texture, is rich in vitamins and nutrients and is a great addition to many meals from soup to this hearty braised beef and pumpkin stew.
So, if you’re one of those people who can’t get enough pumpkin but is ready to take a break from the pie, put down your fork and get ready to enjoy a silky & flavorful bowl of comfort that’s perfect for family dinners or elegant enough guests.
Makes 6-8 Servings
Serve with a simple fresh baked biscuit or popover
for sopping up the flavorful gravy and a crisp green salad for a complete meal.
2 pounds beef tenderloin tips, cut into 1½” cubes
1 cup rice flour
2 cloves fresh garlic, sliced
1 tablespoon "The Original" seasoning
¼ cup olive oil
4 strips Crisp Bacon, chopped
3 cups dry red wine (may we suggest 2BuckChuck!)
1½ cup onions, chopped
½ teaspoon "Fowl" Seasoning
3 cups beef stock
1 cup carrots, diced
3 stalks celery, sliced
2 cups potatoes, chopped into 1" cubes
3 cups pumpkin, cubed
½ Cup Toasted Pepitas
Fleur De Sel Salt & Fresh Cracked Pepper
Heat oven to 350º.
Pat meat dry and place in bowl. Sprinkle with flour & "The Original." Toss to coat. In heavy skillet, heat olive oil and brown meat then set aside. Add onions & "Fowl" to pan and cook until onions are translucent. Place meat in deep casserole and cover with onions, red wine & broth. Bring to boil then place in oven until meat is tender and sauce has thickened, about 1 ½ hours. Add carrots, potatoes, celery and pumpkin, sprinkle with Fowl & bacon pieces then cook until vegetables are tender, another 45-60 minutes. Adjust seasoning with more sea salt & cracked pepper to suit your taste. Ladle into bowls and serve.
INGREDIENTS2 Tablespoons Sleepers Tangerine LUV™ gourmet jam
DIRECTIONS• Combine first three ingredients to create marinade.
Serve with your favorite side dishes like asparagus, wild rice or a crisp salad.