Chicken and Green Chile Enchiladas

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I know I am not alone when I say that it is a huge annoyance when I click on a pinterest recipe only to receive a 20-page annotated essay. For the sake of everyone’s nerves I’ll keep this short. This enchilada recipe is incredibly simple, with few ingredients and no need for a ton of elbow grease. For me, this dish feels like “comforts of home.” You’ve got a thick flavorful sauce, stringy cheese, and a bit of protein wrapped up in a corn tortilla… What more can you ask for? I suggest that you make this at the start of the week and have left-over lunch or dinner for a few days (depending on the size of your family.). Credit goes to Kristyn from Lil Luna. It was her recipe that inspired me to cook these babies up!

Serves: 6     Time: 1 hour

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 2 cups of Monterey Jack cheese, divided
  • 7 oz can of diced green chile peppers
  • 12 corn tortillas
  • 28 oz can of green chile enchilada sauce
  • 1 cup sour cream
  • salt and pepper to taste

Directions:

  1. Cook and shred chicken
  2. In a large mixing bowl combine chicken, 1 cup of cheese, green chilies, and salt and pepper.
  3. Preheat oven to 350 degrees Fahrenheit
  4. Spread about 1 cup of the enchilada sauce over the bottom of your baking dish.
  5. Bring the rest of the enchilada sauce to a boil, remove from heat and dredge a tortilla for about 30 seconds.
  6. Spread a dollop of cream cheese down the center of the softened tortilla and top with about 1/4 cup of the chicken and cheese mixture. Fold the tortilla over and place it in your baking dish, seam side down.
  7. Continue step 6 with the remainder of your tortillas.
  8. Pour the remaining enchilada sauce over the enchiladas in your baking dish and top with the remaining 1 cup of Monterey Jack cheese.
  9. Bake for 20-25 minutes
  10. Let cool, plate and enjoy!

 

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Cauliflower Pizza Crust

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This is only my second attempt at cauliflower pizza, and this recipe will become a weekend staple in my home. The crust is fairly light and crunchy, the veggie spread is savory, and the toppings were a perfect pairing. I’ve already started thinking about other topping combinations and think that next I’m going to try sun dried tomatoes, spinach and artichoke hearts. My stomach is growling simply at the thought of it! The recipe you’ll find below is for the crust and veggie spread. I use the veggie spread as a sauce of sorts so if you would rather have sauce, skip the veggie spread ingredients and directions. Finish it off with our favorite toppings, and you’ll have a delicious and healthy pizza! I got this recipe from a magazine put out by my local grocery store, Ralphs.

Serves: 8 slices     Time: 1 hour     Calories: 146/slice (this does not count toppings)

Ingredients for Crust:

  • 1 large head of cauliflower
  • 1/2 cup of shredded pizza blend cheese
  • 1/4 cup of grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • any toppings you would like for your pizza. We used sliced red onion, black olives and cilantro.

Ingredients for Veggie Spread:

  • 2 tbsp cooking oil, I used canola
  • 3 medium/large zucchinis, shredded
  • 1 carton of grape tomatoes, sliced
  • 4 cloves of garlic thinly sliced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet or pizza stone with parchment paper
  2. If you have a food processor, pulse the florets of cauliflower until finely chopped.
  3. If you don’t have a food processor, use a cheese grater to “rice” the cauliflower florets.
  4. Place the chopped/riced cauliflower into a microwave safe bowl and microwave on high for 3 minutes. Once it is cool enough to handle, squeeze out moisture from the cauliflower with a clean towel. It will essentially make a ball of cauliflower.
  5. Transfer the “moisture-less” cauliflower to a large mixing bowl and stir in the pizza blend cheese, Parmesan, eggs, salt, onion powder and Italian seasoning.
  6. Spread this mixture onto your prepared baking sheet or pizza stone in a thin, 12-inch circle.
  7. Bake for about 30 minutes until the crust is firm and crisp at the edges.
  8. If you plan to use veggie spread instead of sauce, start preparing this while the crust is cooking (directions found below).
  9. Top with all your favorites and bake again until your toppings are melted and/or properly heated through.

Directions for Veggie Spread:

  1. Using a cheese grater, shred your zucchini.
  2. Heat 2 tbsp of cooking oil over medium-high and add the shredded zucchini, stirring frequently.
  3. After about 3 minutes of cooking the zucchini add the sliced grape tomatoes. Note, the juices from the tomatoes will  make a paste like spread with the zucchinis. Cook for an additional 2 minutes until tomatoes start to wilt.
  4. Add in the sliced garlic and cook for an additional 30 seconds until the fragrant.
  5. Season with salt and pepper to taste.
  6. Remove from heat and spread on your crust as if it was sauce after the first 30-minute bake.
  7. Top with your favorites and enjoy!

* Photo is an original belonging to me

*Recipe adapted from Ralphs

 

 

 

Baked Orange Chicken

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Every few months I get a hankering for breaded, fried, and saucy chicken nuggets. That’s really just a round about way of saying I am addicted to orange chicken. I finally tried recreating this recipe at home. While it can be a treat to order take-out, we live on a pretty tight budget. I also love experimenting with recipes I love, so it was a lot of fun to play with these ingredients. These morsels are perfectly tangy and sweet with a perfect crunch. The best part, these babies are oven baked! No hot oil is required for this recipe saving your skin from oil burns and arteries from clogging. You are all very welcome 🙂 I must give credit to Just a Taste whose original recipe was adapted to form this one.

Serves: 6     Time: 30 minutes     Calories: 623/serving

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup of all purpose flour
  • a pinch of salt and pepper
  • 1 cup of milk
  • 3 cups of Panko breadcrumbs
  • 1 tsp sesame oil
  • 2 tsp cooking oil, I used canola
  • 2-3 tbsp minced garlic (Refine this to your tastes. I love garlic so I went for 3)
  • 2 tsp fresh grated ginger
  • 1/4 cup hoisin sauce.
  • 1 (18oz) jar of orange marmalade
  • 2 tbsp soy sauce, I used “lite” soy sauce
  • 1-2 tsp crushed red pepper flakes (Refine this to your tastes, we like spicy so I used 2. If you don’t like spice leave this ingredient out).
  • sesame seeds for sprinkling

Directions:

  1. Preheat oven to 450 and line a baking sheet with foil.
  2. Cut up chicken into bite size pieces
  3. In a large bowl combine flour, salt, and pepper. Put the chicken into the bowl and toss it to coat the chicken.
  4. Pour milk into a small bowl and the Panko crumbs to a large bowl or plate.
  5. Working one piece of chicken at a time, dredge chicken in  milk then roll it in the Panko breadcrumbs. Once coated in breadcrumbs place each piece onto the foil lined baking sheet.
  6. Bake the chicken for 10 minutes, flip them, then bake for an additional 10 minutes. (You’ll bake for 20 minutes or until fully cooked and nicely browned).
  7. While the chicken is baking, heat sesame and cooking oil in a small saucepan over low heat. Add the garlic and ginger stirring for a minute or two until fragrant and golden.
  8. Add the hoisin, marmalade, soy sauce and crushed pepper flakes to the garlic/ginger mixture. Stir frequently while cooking over low heat for about 5 minutes.
  9. If you are planning to have left overs, take only the chicken you plan to eat and dunk them in the sauce. Let the other chicken pieces cool and put them in an airtight container and then in the fridge. Store extra sauce in a separate container. When you plan to eat the left overs, bake the chicken at 450 degrees F in the oven and heat up the sauce. Baking the chicken will ensure that the breadcrumbs become crispy once more.
  10. If you are planning to eat all of the chicken pieces, put the chicken in a large bowl and pour the sauce over it. Turn over the chicken to make sure all pieces are coated.
  11. Sprinkle with sesame seeds and enjoy!

*Photo is an original belonging to me

*Recipe adapted from Just a Taste

 

Baked Garlic Honey Pork Chops

 

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I won’t lie, pork chops scare me. You walk a fine line between nice tender meat or a dry jerky like patty. Every once in a while Perry will ask for something other than beef or chicken. He will suggest I try my hand at pork. Since he doesn’t ask for it too often I oblige. This is only one of two pork chop recipes on this blog right now. I hope to diversify my catalogue of recipes, and this is a delightfully delicious start! These chops are tangy, sweet and savory. The combination of flavors is fabulous and I’m willing to bet that you’ll be lapping up the sauce with with whatever side you pair these chops up with. I have to give credit to the blog who inspired me to try this recipe. If you like these chops check out other tasty recipes on Mama Hen’s Kitchen.

Serves: 4      Time: 40-50 minutes       Calories: 186/pork chop

Ingredients:

  • (4) 1 inch thick boneless pork chops (size matters here, friends. Otherwise you may end up with dry chops)
  • Salt and pepper to season the chops
  • 2 tbsp cooking oil (I used canola)
  • 1/4 cup of honey
  • 2 tbsp lemon juice
  • 3 tbsp minced garlic
  • 2 tsp soy sauce
  • (Optional) If you like spice throw in some red chili flakes to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Season the pork with salt and pepper on both sides.
  3. Heat the oil in a pan over medium heat. Brown the pork chops (about 3 minutes per side).
  4. Set the pork chops in a baking dish.
  5. Whisk together the remaining ingredients. Be sure that the honey is well combined.
  6. Brush this mixture over the pork chops on both sides. Pour the remaining sauce all over the pork.
  7. Cover the baking dish with foil and bake until the internal temperature reaches your favored tenderness. This is approximately 30-40 minutes. For your reference Medium-Rare (145F-150F), Medium (150F-155F), Medium-Well (155F-160F), Well (160F).
  8. Bathe these babies with sauce before serving, and plate with your favorite sides!
  9. Enjoy 🙂

*Photo is an original belonging to me.

*Recipe is adapted from Mama Hen’s Kitchen

Tex Mex Potato Chowder

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To celebrate the start of “-ber month season,” I bring you this wonderfully hearty potato chowder recipe. This has became a fall time favorite as it is easy to throw together on busy school nights, and it is packed with flavor that lasts a couple of meals. This recipe is great as is, but I think that there are so many things you can add to customize the taste. The next time I make this I may add some jalapenos or maybe a serrano to heat things up.  I bet a topping of queso fresco and/or seasoned tortilla strips would set this chowder off as well. I’ve also considered adding extra broth and thickening it up with some Masa flour to enhance the dish with a “tortilla-esque” flavor. The possibilities are endless. I was inspired to give this dish a try by Aunt Bee’s Recipes which is a great recipe blog that I recommend checking out. Aunt Bee’s recipe (found through the above link) offers a slow cooker version of this recipe. If you are interested in making this in a slow cooker her recipe is the way to go. Keep in mind that her ingredients and directions will be slightly different from mine.

TIME: approx. 45 minutes

SERVES: 8-10

Ingredients:

  • 1 lb ground beef
  • 1 tbsp vegetable or canola oil
  • 1 medium yellow onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 gloves of garlic, minced
  • 1 packet of taco seasoning (I used reduced sodium)
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1 (10oz) can of rotel tomatoes, drained
  • 1 (15.25oz) can of corn, drained and rinsed
  • 1 (15.25oz) can of black beans, drained and rinsed
  • 1 (28oz) bag of potatoes O’Brien, frozen not thawed
  • 2 (32 oz) cartons of chicken broth
  • 3 cups of milk
  • 8 oz bar of cream cheese, softened/room temperature
  • 1 bunch of fresh cilantro, reserve a few sprigs to top when you dish
  • salt and pepper to taste

Directions:

  1. In a large pot heat oil over medium flame. Add the chopped onion, salt and pepper. Saute for about 3 minutes. Add the ground beef and minced garlic. Cook until beef is no longer pink. Drain any excess grease.
  2. Stir in taco seasoning, cumin, and chili powder until the beef mixture is well coated. Next, add rotel tomatoes, black beans, corn, potatoes, chicken broth and milk.
  3. Bring to a boil then reduce heat.
  4. Simmer while covered for 20 minutes.
  5. Stir in softened cream cheese and fresh cilantro.
  6. Add salt and pepper to taste.
  7. Dish topping with the reserved cilantro and enjoy!

*Photo is an original belonging to me

Baked Cheeseburger Egg Rolls with Dipping Sauce

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It is no big secret that I love to egg roll and wonton everything. Just scroll through this blog and you will see that I cook with wonton and egg roll wrappers quite a bit. That said, burgers are just one thing I’ve been apprehensive about “egg-rolling.” This recipe has been floating around Pinterest for quite some time, but it never truly appealed to me. Finally, one night I was scrolling through Pinterest when my husband saw it, and he HAD to have it. I will admit that he has great taste so I went with it. I’m glad I did because these egg rolls are delicious. They will likely be put in regular dinner rotation at my house. Now let’s get down to it. Although I’m not being paid to talk about it, the gourmet burger seasoning makes the beef super savory and sets these babies off! The diced pickles bring a crisp texture and the burger sauce is the perfect creamy “dip-able” addition. I like that the wrapper is filling enough to make this feel like an actual burger, but light enough to be able to eat two of these without guilt. I came into this recipe a skeptic, and left ready for seconds. This recipe was adapted from Will Cook for Smiles which is another gorgeous recipe blog.

Time: Approximately 1 hour

Serves: 12 egg rolls

Ingredients for Egg Rolls:

  • 1 Tbsp canola oil
  • 1 lb ground beef
  • 1 medium/large yellow onion, chopped
  • 1tbsp gourmet burger seasoning (I used Weber’s)
  • pinch of salt and pepper
  • 6 slices of cheese (this depends on what you like on your burger I used thin sliced cheddar)
  • 1/2 cup chopped sweet pickles
  • egg roll wrappers
  • 3 tbsp canola oil to brush over the egg rolls when baking

Ingredients for Burger Sauce:

  • 1/4 cup mayo
  • 1 Tsp tomato paste
  • 1 garlic clove pressed
  • 1 tsp paprika
  • Salt and fresh cracked black pepper

Directions:

  1. Preheat oven to 400 F
  2. In a large pan heat the oil over medium. Add the onion and saute until translucent.
  3. Add in ground beef and cook until no longer pink.
  4. Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese and sweet pickles.
  5. Once the cheese is melted through and the beef mixture is well combined start assembling your egg rolls.
  6. If you are not used to assembling egg rolls here is a really helpful link to guide you. You will notice this recipe uses an egg wash which I don’t use. How to roll
  7. After rolling each one place them seam side down on a baking sheet. Brush the rolls with oil and bake for 20 minutes flipping them 1/2 way through.
  8. While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
  9. Let the egg rolls cool for a minute than dish and enjoy!
  10. If you plan to have these as left overs they should be re-heated in the oven. It is possible to heat in the microwave but it is just not the same.

*Photo is an original belonging to me

Pineapple Meatball Kebabs with Apple Slaw

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I am usually on the prowl for easy delicious recipes that cater to busy families, which is a trend you’ll notice if you scroll through my posts. That said, this is not an outwardly weeknight “quickie” recipe. However, there are ways to make this dish more weeknight appropriate, which is something I recommend. What I did was make the meatballs and sauce (separately) ahead of time. This way when we were ready for dinner I just fired up the grill, sauced the pre-made meatballs, and enjoyed. If you want to do this just sauce what meatballs you know you will eat, and put the rest in the fridge.  I will say that the extra time it took to initially put this dinner together was well worth it. The tangy sweet sauce is the showstopper in this dish which paired really nice with the crunchy apple slaw. I HIGHLY recommend doubling the slaw recipe because it was so refreshing and we went through the first batch pretty quickly. This dish was inspired from two different recipe blogs. The meatballs were adapted from Savory Nothings which is a gorgeous blog with stunning photos and easy to follow recipes. The slaw was adapted from Damn Delicious which is also a beautiful recipe blog (my favorite part of her posts are that she adds the nutritional facts for each recipe). Give both blogs a look if you try and like this recipe their recipes are a tad different from this one and they have tons of other tasty posts.

TIME: approximately 1 hour 15 minutes with prep.com

SERVES: approximately 6

Ingredients for Meatballs :

  • 1.5 lb ground beef
  • 1 lg yellow onion, chopped
  • 1 scallions, chopped
  • 4 cloves garlic, minced
  • 2 eggs
  • 3/4 cup breadcrumbs
  • 1 tbsp sesame seeds, (I toasted mine a bit before adding)
  • 1/2 cup cilantro, chopped
  • pinch of salt and pepper

Ingredients for Sauce:

  • 20 oz can of crushed pineapple in 100% pineapple juice
  • 5 tbsp soy sauce (I used low sodium)
  • 4 tbsp tomato paste
  • 2 tbsp corn starch
  • 3 tbsp honey
  • 1 tbsp sesame oil
  • 2 tsp Worcestershire sauce
  • 2 tsp ground ginger
  • 2 tsp garlic powder

Ingredients for Apple Slaw:

  • 1 bag of slaw mix (I would recommend getting an extra red cabbage and carrot, chopping/slicing them up, and adding them to the mix. There is never enough red cabbage or carrot in store bought slaw).
  • 2 granny smith apples, julienned
  • 3 tbsp mayonnaise
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • juice from 1 lemon
  • 1 tbsp poppy seeds
  • salt and pepper to taste

Directions for Meatballs and Sauce:

  1. If you are pairing the meatballs with the slaw recipe prepare the slaw first as it needs to be refrigerated for at least an hour before serving. That recipe can be found below
  2. Preheat your oven to 400 F, also if you are using bamboo/wooden skewers soak them in water for 30 minutes.
  3. Combine all of the meatball ingredients in a large bowl until well combined. Form small balls and line them up on a greased baking sheet.
  4. Bake the meatballs in the oven for about 10-15 minutes, until no longer pink in the center (I always reserve one meatball as my “tester” to check for pinkness and when cooked to check for taste). Once cooked, set the meatballs aside to cool.
  5. While the meatballs are baking and cooling combine all of the sauce ingredients in a saucepan. Cook over medium heat until it begins to lightly boil. Be sure to stir the sauce frequently as it will burn if not tended to. Once boiling turn heat down to a simmer continuing to stir until it is nice and thick. Once thick remove the saucepan from heat.
  6. Once meatballs are cooled string 3-4 meatballs on each skewer. Spoon or brush the sauce over the meatballs, coating them really well.
  7. Fire up your grill and cook the kebabs until nice scorch marks appear.
  8. Plate with your favorite sides (aka the slaw recipe below) and Enjoy!

Directions for Apple Slaw:

  1. In a large bowl combine the slaw mix and apples.
  2. In a separate bowl mix all the “wet” ingredients together until well combined.
  3. Pour the saucy mixture over the apples and slaw. Toss until the slaw is nice and coated.
  4. Cover and put in the fridge for at least one hour.
  5. When ready to serve toss the slaw and plate.
  6. Enjoy!

*Photo is an original belonging to me.