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

 

 

 

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

 

Three Bean Vegetarian Chili

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After being on vacation for 10 days it is now time to get back into healthy cooking/eating mode. We went all vegetarian this week and I have to admit I’m feeling pretty good about it. Perry requested that I try to make something that isn’t just vegetables on a plate, and what better way to do that then a veggie chili. The base of this recipe came from Betty Crocker, but I really built on her original recipe. I’m sure her chili is great but this recipe is better 🙂 We’ve packed this chili with three different kinds of beans to not only give an awesome taste and texture but to also increase our protein and fiber intake. To add a smokey flavor to our chili we used fire roasted diced tomatoes and it was absolutely delectable!

Serves: 6+     Calories: 387 per 3/4 cup serving     Time: 60 minutes

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 4 cloves of garlic, finely chopped
  • 2 fresh jalapeño peppers, finely chopped (if you like spice leave in the seeds.. Also Betty Crocker suggests serrano chiles if you do not like jalapeño peppers.)
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 (15 oz) can of kidney beans (I used dark red), drained and rinsed
  • 1 (15 oz) can of garbanzo beans, drained and rinsed
  • 2 (14.5 oz) cans of fire roasted diced tomatoes
  • 1.5 cups of water
  • 1.5 tbsp chili powder
  • 1.5 tsp ground cumin
  • .5 tsp kosher salt (+more to taste)
  • 1 cup frozen corn
  • If you want to have a thick broth have some flour on hand, or even better masa flour 🙂
  • Optional: Greek yogurt and fresh cilantro to top

Directions:

  1. In a large saucepan heat vegetable oil over medium heat. Add onion, bell peppers, garlic and jalapeños. Cook for 5-7 minutes until veggies are tender. Stir frequently as to not burn.
  2. Stir in beans, tomatoes +juice, water, chili powder, cumin, and salt. Bring to a boil then reduce heat to simmer and cover. Simmer for 30 minutes, stirring occasionally.
  3. Cut in frozen corn and bring back to a boil. Once boiling, reduce heat to a simmer once more and cook uncovered for 5 minutes
  4. OPTIONAL: If your broth is too watery for your liking you’ll want to follow this step.  Scoop about a cup of broth from the saucepan. To that cup of broth add 1-2 tbsp of flour and mix until combined. Once combined add the broth back to the saucepan and mix it into the chili. Repeat this process until you find the texture you like. I had some masa flour on hand, which in case you are unaware is the flour used to make tamales. I used this instead of regular flour and it added an even more earthy corn taste that was perfect for this chili! Add additional salt to taste.
  5. Top with you favorite extras and enjoy!

*Photo is an original belonging to me

*Betty Crocker inspired the base and the recipe for her chili can be found at http://www.bettycrocker.com/