Go Green: Enchiladas Verdes

Enchiladas Verdes

Mmm, I love the green enchilada sauce, to me it is so much better than the red. I love the tart, tangy flavor of the tomatillos. If you are unfamiliar with tomatillos, check out a previous post I wrote Tomatillos 101.  I don’t know why I don’t use them more often. I made this dish using a store bought rotisserie chicken to save me time and effort, a great weeknight cheat. These would also be great with any left over shredded meats like pork or beef.

Enchiladas Verdes

1 lb fresh tomatillos, husks removed an quartered

1 Jalapeño pepper halved with seeds and membrane removed

1 onion peeled and cut into 1/8s

1 T olive oil

1 t chopped garlic

1 T fresh cilantro 

1/2 t cumin

10 corn tortillas

4-5 c shredded or chopped chicken

1 c shredded Monterey jack cheese

Optional for garnish

1/2 c crumbled queso fresco cheese

chopped onion

chopped cilantro

sour cream

Preheat the oven to 400 degrees, place tomatillos, onion and jalapeno pepper on a rimmed baking sheet, toss with oil. Bake for 15 min or until soft and blistered in areas. 

Enchiladas Verdes

Scrape mixture into a food processor or blender bowl, add garlic, cilantro, and cumin. Puree until almost smooth, I like a little bit of chunk in my sauce. 

Enchiladas Verdes

Add 2 T sauce to the bottom of a 9×11 baking pan. Then take a tortilla and spread a light coating of the sauce with a spoon or spatula on top, add chicken on top (about a 1/4 c) and roll up, place the tortilla seam side down in the baking pan. Continue with the remainder of the tortillas and chicken.

Enchiladas Verdes

Enchiladas Verdes

Top with remaining sauce and cheese ( you may want to reserve a small amount of the sauce to top finished enchiladas with. 

Enchiladas Verdes

Bake for 20 minutes at 350 degrees. 

Enchiladas Verdes

Let cool for 5 minutes, then use a spatula to serve. Top with any remaining sauce, onion, queso fresco, chopped cilantro and sour cream.

Enchiladas Verdes

Purple Potato and Bean Salad

Purple Potato and Bean Salad

Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.

Purple Potato and Bean Salad

4 cups small purple potatoes, quartered ( I left the skins on)

1 can white beans, rinsed

1 cup grape tomatoes, halved

1/4 c red onion, chopped

2 T olive oil

2T red wine vinegar

1 T chopped  fresh cilantro ( or basil)

1/2-1t salt

1/8 t black pepper

Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions,  toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.

Purple Potato and Bean Salad

Chill and serve.

Purple Potato and Bean Salad

Thanksgiving Favorites

Yes, I have been a slacker lately, I have lots of new and delicious recipes but I just haven’t gotten around to posting them, it is on my to do list this week though. Since November seems like it is flying by and I wanted to post some of my favorite Thanksgiving recipes before the big Turkey Day.

Spiced Pear Sangria

Spiced Pear Sangria

 

 

Creamy Pumpkin Dip

Creamy Pumpkin Dip

 

 

Mashed Sweet Potatoes with Jalapenos 

Creamy Mashed Sweet Potatoes with Jalapenos

 

Spiced Rum Cranberry Sauce

Spiced Rum Cranberry Sauce

 

Roasted Vegetable Orzo with Parmesan Cheese

Roasted Vegetable Orzo with Parmesan Cheese

 

Chipotle Maple Acorn Squash

Chipotle Maple Acorn Squash

 

Spicy Pumpkin Hummus

Spicy Pumpkin Hummus with Beer

Enjoy!

Baked Pumpkin and Sage Ziti

Baked Pumpkin and Sage Ziti

 

I love pumpkin ravioli but who has time or energy to make that, get all the flavor with none of the work with this baked ziti dish.

Baked Pumpkin and Sage Ziti

1 16 0z package of ziti or other pasta cooked and drained

2 c pumpkin puree

2 c ricotta cheese

1/4 c  shredded parmesan cheese

1 T honey

1 egg

1/2 t ground nutmeg

1 T chopped fresh sage

1 T butter

1/2 t salt

1/4 t pepper

1/4 c shredded mozzarella cheese

While pasta is cooking, mix pumpkin, ricotta and parmesan cheeses, honey, egg, nutmeg and sage in a bowl. When pasta is done drain and return to pot, add butter and stir over low heat until melted. Add pumpkin/cheese mixture and stir until evenly mixed. Stir in salt and pepper. Add to a large baking pan and sprinkle with shredded mozzarella. Bake for 20 min at 325 or until cheese is melted.

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

 

Potatoes are my favorite food!

 

Loaded Baked Potato Casserole

1 bag small (petite) yukon gold potatoes cut in 1/8″ slices

1/4 c green onion or chives chopped

5 sliced cooked bacon

2 t salt

1/2 stick of butter

2 c milk

1/4 c flour

1 c shredded cheese

 

Pre heat oven to 350

Add potatoes, green onion and bacon to an oven proof baking dish

in a sauce pan melt butter over med heat, add flour and stir. Slowly add milk and continue cooking over med high heat until mixture starts to bubble, turn heat to low and continue stirring until liquid thickens into a sauce. Add salt and cheese, stir until cheese is melted. Pour mixture over potatoes in baking dish. Cover with foil and cook for 45 minutes or until potatoes are tender, remove foil and cook 15-20 minutes more or until top is golden.

Loaded Baked Potato Casserol

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

 

Childhood Comfort Food: Chili Mac

Chili Mac

Chili Mac was one of my dinners almost every week growing up, I am the oldest of 6 kids and there were always a few extras at the table so this dish was filling, and went a long way. No matter how many people were at the table there was always enough for seconds. I crave it still to this day but I had to make a couple of adjustments. The original chili mac did not have any beans or cheese, but my kids said then it isn’t “chili” mac, (they love chili and beans) so I added a few ingredients but it still goes a long way and there are always left overs and best of all it reminds me of my childhood.

Chili Mac

1 lb ground beef

1/2 t chopped garlic

1/4 cup chopped onion

1 can tomato soup (condensed)

1/2 can of water

1 can red kidney beans (drained)

2 T brown sugar

2 T Worcestershire sauce

2 T chili powder

1 t cumin

1/2 t cayenne pepper

1/2 t salt

1/4 t black pepper

1 box elbow macaroni cooked and drained

Brown meat and onions in a large skillet or pot for about 5 minutes, add garlic and saute until golden. Add tomato soup, water, beans, brown sugar, Worcestershire sauce and seasonings. Bring to a simmer and continue cooking for 10 minutes.

Chili Mac

Add the macaroni noodles and stir, cook over low for about 5 minutes or until macaroni absorbs some of the sauce. Top with cheese and chopped onion if desired.

Chili Mac

Pepperoni and Cheese Stuffed Shells

 

Add a little zip to your stuffed shells recipe with pepperoni and arugula.

Pepperoni and Cheese Stuffed Shells

12 oz box of large shell shaped pasta

2 lb container of ricotta cheese

2 eggs

2 cups chopped pepperoni

3 c grated mozzarella cheese

1/4 c chopped arugula

1 T lemon juice

1 t lemon zest

2 T chopped basil

1 t crushed red pepper

1 t salt

1/2 t ground black pepper

1 1/2 c grated parmesan cheese

1 jar of your favorite tomato sauce

In a large pot boil shells until done, drain and rinse with cold water. Meanwhile prepare filling in a large mixing bowl. Add ricotta cheese, eggs, 1 cup pepperoni, arugula, lemon juice, lemon zest, salt, pepper, 1 cup parmesan cheese and 1 1/2 c mozzarella cheese, stir until combined.

Pre heat oven to 350. Pour about 1/2 c of tomato sauce onto the bottom of a large glass casserole pan to prevent shells from sticking. Use a heaping tablespoon to stuff each past shell with cheese mixture. Line them up in your casserole pan.

Top with tomato sauce and remaining pepperoni, mozzarella and parmesan cheese.

 

Bake for about 30 minutes or until sauce is bubbling and cheese is melted. Let cool in pan for 10 minutes and serve. Top with chopped basil and arugula if desired.

Honey Mustard and Pear Slaw

 

My kids love honey mustard on anything, get your kids to eat their fruit and veggies in this simple and refreshing salad.

 

Honey Mustard and Pear Slaw

1 bag shredded cabbage/cole slaw mix

3 T dijon mustard

2 T honey

1/2 c mayo

1 pear (choose a firm variety) julienned (matchstick slices)

salt and pepper

Mix mustard, mayo and honey in a small bowl. Place cabbage mix in a large bowl with pears, add dressing and salt and pepper to taste.

Red White and Blue Salad: A Fourth of July Favorite

Ok there is some green in there too, but otherwise this is a tasty and patriotic dish. This is one of my most requested recipes. Healthy, easy and refreshing it is perfect for potlucks, picnics, or summertime meals.

Red, White, and Blue Salad

2 c baby arugula

1/2 seedless watermelon cut into bite sized chunks

1 pint fresh blueberries

1 contained feta cheese crumbled

 

1/4 c olive oil

1 lime juiced

3T red wine vinegar

1 t minced ginger

1/4 t salt

1/8 t pepper

In a large bowl, add watermelon, blueberries , arugula and feta, toss together until mixed. Then in a small bowl whisk together, oil, vinegar, ginger, lime juice and salt and pepper. Pour over salad and toss before serving.

*** If you want to make it even easier, use a good store bought red wine vinaigrette and squeeze a lime over the salad instead of making the dressing.

Asian Slaw with Cantaloupe and Mint

I love the unexpected surprise and the pop of sweetness of fruit in salads. This was a refreshing and satisfying accompaniment to our Chili Lime Glazed Salmon. Double the recipe for potlucks or large crowds.

1/2 bag cole slaw mix (red, and green shredded cabbage and carrots)

1T chopped fresh mint

1/2 of a cantaloupe ,seeds removed, and cut into bite sized chunks

1T fresh lime juice

3T Asian Vinaigrette ( I used a store-bought one for this recipe)

Mix together all ingredients in a medium sized bowl and serve.