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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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

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.

Gnocchi and Vegetable Soup

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My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.

Serves: 8

Time: 35 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 bunch of celery, rinsed and sliced
  • 1 lb bag of carrots, peeled and sliced
  • 4 cloves of garlic, chopped
  • 3 (32 oz) cartons of vegetable broth
  • 1 tsp Italian seasoning
  • 1 (15 oz) can of white beans
  • 6 oz baby spinach
  • 16 oz package of gnocchi
  • salt and pepper to taste
  • Parmesan cheese to sprinkle on top
  • crushed red pepper flakes to top

Directions:

  1. In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
  2. Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
  3. Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
  4. Dish the soup and top with Parmesan cheese and red pepper flakes.
  5. Serve and enjoy!

*Photo is an original belonging to me

Sriracha Beef and Cabbage Stir Fry

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My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.

Time: 45 minutes

Serves: 6-8

Ingredients:

  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
  • 1 lb ground beef
  • 5 cloves of garlic, chopped fine
  • 1 tbsp grated ginger
  • 1 small head of green cabbage, sliced into strips
  • 1 lb bag of carrots, peeled and sliced with a potato peeler
  • 1 bunch of green onions, rinsed and sliced
  • 5 oz can of water chestnuts, drained and diced
  • extra sriracha to top the dish (optional)
  • Rice noodles to top the dish (optional)

Directions:

  1. In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
  2. Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
  3. Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
  4. Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
  5. Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
  6. Serve and enjoy!

*Photo is an original belonging to me

 

Spinach Tomato and Sausage Skillet over Angel Hair Pasta

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I am not a big fan of super saucy dishes unless it is curry. I feel that when things are over sauced it takes away from the real stars of the dish. The big players in this one are spicy sausage and chunky style sun dried tomatoes. The combination of these two offers a degree of savory-sweet (with a kick). It is my favorite flavor combo making this recipe a new favorite in my Rolodex. If you are into bold flavor and a meal that will feed your family for a few days than give this dish a try! This recipe was adapted from a beautiful recipe blog called Julia’s Album.

Time: 35 minutes

Serves: 8

Ingredients:

  • 1 lb Italian Sausage (I went with spicy but refine to your own taste)
  • 8.5 oz jar of sun dried tomatoes julienne cut in oil (reserve the oil you will use it to cook)
  • a pinch (or more) of red pepper flakes. I tend to like things spicy and opted for upwards to three pinches. Tailor it to your taste
  • 6 Roma tomatoes, chopped
  • One bunch of fresh basil, chopped (I am aware that “one bunch” is incredibly vague so to clarify just buy a packaged bunch of fresh basil from your market’s produce section)
  • 8 oz fresh spinach
  • 5 cloves of garlic, chopped
  • salt and pepper to taste
  • 1 lb angel hair pasta (or whatever pasta you prefer)

Directions:

  1. In a large skillet heat the entire contents the sun dried tomato jar over low heat. Once heated up the temperature to medium and add the sausage and red pepper flakes. Cook until the sausage is no longer pink.
  2. Add Roma tomatoes, basil, spinach, garlic, and salt/pepper to taste. Toss this mixture gently to be sure that all veggies get coated with the tomato oil goodness. Continue to cook until the spinach begins to wilt. Then remove the skillet from heat and cover it.
  3. Cook your pasta per the packaging, drain and add it to your sausage and vegetable skillet. Mix it all together and plate.
  4. One extra and totally optional tip is to reserve some of the spinach (or buy extra) and add crisp spinach to the dish as you plate it. This adds color, nutrients and a wonderful crunch to the dish. I highly recommend.
  5. Serve and enjoy!

*Photo is an original belonging to me

 

Southwest Style Quinoa Stuffed Peppers

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We have been eating so much cheese, pasta and take out recently that we needed to kick off this week with a healthy veggie dinner. I’m sure I don’t need to preach the benefits of quinoa too much these days because it has bee exhausted at this point, but I will highlight a few of my favorite qualities of this grain: gluten free, high in protein, high in fiber and super high in antioxidants. Just heed my advice and get this stuff into your diet immediately! This recipe is a slam dunk in that it is delicious without the fats, salt and carbs. Please note that I am not calling this recipe vegetarian or vegan because I did cook the quinoa with beef broth. YOU CAN make this vegetarian by cooking the quinoa with water.

Makes: 8 peppers     Calories: 176/stuffed half pepper    Time: prep- 30 mins, cook- 45 mins

Ingredients:

  • 4 bell peppers (the more round the better), cut in half with ribs and seeds removed
  • 1 cup dry quinoa, cooked according to package. I cooked mine with beef broth but you can use vegetable broth or just water.
  • 4 cloves of garlic, minced
  • 1/2 cup chopped green onion
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp paprika
  • OPTIONAL: if you like a little heat 1/4 tsp cayenne pepper
  • 1 (15.25 oz) can of black beans, drained and rinsed
  • 1 (15.25 oz) can of sweet whole kernel corn, drained
  • 2/3 cup of your favorite salsa, we used “hot traditional”
  • OPTIONAL: cheese for topping

Directions:

  1. Cook quinoa according to package. This takes about 30 minutes so be sure to allot the time for this step.
  2. In a large bowl mix together cooked quinoa, garlic, green onion, spices, beans, corn and salsa.
  3. Prepare the peppers by halving them and cleaning out the ribs/seeds
  4. Scoop the quinoa mixture into each pepper halve and place in greased 9×13 baking dish.
  5. If you want to top the pepper with cheese do so now and cover the baking dish with foil.
  6. Bake for 35 minutes and remove the foil to bake for an additional 10 minutes.
  7. Serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.thegardengrazer.com