These recipes were the main courses of dinner in the last two days.

Southwestern Oven Fried Chicken

READY IN: 3hrs 15mins

Ingredients

1 tablespoon garlic powder 

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon cumin

1⁄2 teaspoon salt and pepper

3 lbs chicken pieces

1 1⁄2cups buttermilk

1 1⁄2cups plain breadcrumbs

1⁄2 cup yellow cornmeal

Combine the first 7 ingredients in a small bowl; blend well. Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.

Place the chicken in a 9x 13 dish and let stand 10 minutes. Pour the buttermilk over the chicken, turning to coat. Cover and marinate 2 hours in the refrigerator, turning occasionally. Remove the chicken from the dish and discard the buttermilk.

Preheat the oven to 400 degrees.

Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well. Dredge each chicken piece in the cornmeal mixture. Place on a baking sheet coated with cooking spray.

Bake 20 minutes 40 minutes (do not turn) or until juices run clear.

Colorado Sauce Enchiladas

BY MEXICAN PLEASE Prep Time: 15 minutes Cook Time: 30 minutes Yields: 8-10 enchiladas

Ingredients

• 2 ANCHO DRIED CHILES

• 4 NEW MEXICAN DRIED CHILES

• 1/2 ONION

• 3 GARLIC CLOVES

• 1/2 TEASPOON OREGANO (USE MEXICAN IF YOU HAVE IT)

• 1/2 TEASPOON CUMIN

• 1/2 TEASPOON SALT

• FRESHLY GROUND PEPPER

• 1 TABLESPOON ADOBO SAUCE

• SLIVER OF DARK CHOCOLATE

• 1 CHICKEN BREAST

• 3-4 CUPS WATER

• 8-10 CORN TORTILLAS

• MONTEREY JACK CHEESE

• 3-4 TABLESPOONS FINELY CHOPPED ONION

• MEXICAN CREMA OR CREAM (OPTIONAL)

• COTIJA CHEESE (OPTIONAL)

Difficulty: Showing Off

Ancho and New Mexican dried chiles combine with adobo sauce and a sliver of chocolate to create an unbelievably satisfying Colorado sauce. Serve it up in classic enchilada style with a side of Arroz Rojo and you've got a dish you can't get anywhere else in town.

Directions

1 Roughly chop ½ an onion and peel 3 garlic cloves.

2 Add the onion and garlic to a dollop of oil in a saucepan and saute on medium heat for 5-8 minutes.

3 Remove the stems and de-seed the dried chiles. Tear the chiles into smaller pieces and wipe off any dusty crevasses. Add the chiles to the onion mixture along with 3 cups of water, ½ teaspoon oregano (use Mexican if you have it), ½ teaspoon cumin, ½ teaspoon salt, and freshly ground pepper. Bring mixture to a boil.

4 Slice a chicken breast in half lengthwise and add to the mixture. If the chicken isn't fully submerged, add a bit more water. Reduce heat to a simmer and partially cover. Cook for 10-15 minutes, or until the chicken is cooked through.

5 Set chicken aside, covering in foil to retain moisture. Add the remaining sauce mixture to a blender and combine well.

6 Take a taste! If it tastes bitter, you now know where you stand!

7 Strain the sauce, pushing the mixture through a sieve using a spoon. Return the strained sauce to the saucepan and simmer over medium heat.

8 Add 1 tablespoon of adobo sauce and a sliver of chocolate. Let simmer until reduced to a thicker consistency, approximately 15-30 minutes.

9 Take a final taste for salt.

10 Shred the chicken using two forks and combine in a bowl with a pinch of salt, some finely chopped onion, and a few spoonfuls of the sauce.

11 Warm up 8-10 corn tortillas in the oven for a couple minutes.

12 Add a few spoonfuls of the sauce to a plate.

13 Dredge a tortilla in the sauce. Flip and then fill with chicken, cheese and finely chopped onion. Roll tight and add to a baking dish. You can line the baking dish with sauce to prevent sticking. Continue until all the chicken is gone.

14 Add the remaining sauce to the top of the enchiladas.

15 Bake at 400ºF for 8-10 minutes.

16 Optional garnishes include Crema and Cotija cheese. Serve immediately.