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

Cool as a Cucumber Pasta Salad

Cool as a Cucumber Pasta Salad

Cool off this Summer with this refreshing, easy and tasty pasta salad.

Cool as a Cucumber Pasta Salad

8 oz pasta cooked, drained and rinsed

2 cucumbers peeled, quartered and cut into 1 ” pieces

1 T chopped fresh mint

1 T chopped fresh parsley

1 T chopped ginger ( I used the refrigerated pre-minced found in the produce section of my supermarket)

1/2 c sour cream

3 T rice wine vinegar

salt and pepper to taste.

Add all ingredients to a large mixing bowl and stir to incorperate. Chill and serve.

 

Cool as a Cucumber Pasta Salad

Easy 3 Ingredient Key Lime Pie Dip

3 Ingredient Key Lime Pie Dip

I made Key Lime Pie last week, one of my family’s favorites, and as I was licking the spoon and bowl I had an idea. Why not make this into a dip that I could eat on graham crackers and fruit?  So here it is, tastes just like the pie,I don’t have to lick the bowl anymore and it’s so easy with only 3 ingredients I will be making it all Summer.

Key Lime Pie Dip

1 c sweetened condensed milk

1 c sour cream

1 1/2 T key lime juice

Mix the ingredients together in a small bowl. Garnish with a lime slice and graham cracker crumbs if desired. Serve with graham crackers, apples, strawberries, vanilla wafers etc..

3 Ingredient Key Lime Pie Dip

 3 Ingredient Key Lime Pie Dip

Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus

Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus

 

Here is a menu for an easy, yet elegant Sunday dinner. Montreal Seasoned Top Sirloin Filets, Cheesy Hasselback Potatoes and Prosciutto Wrapped Asparagus

For the steak liberally sprinkle both sides with Montreal steak seasoning (found in the spice aisle at the grocery store). Grill to your desired doneness. See so far so easy.

Hasselback Potatoes

5 large baking potatoes

6T melted butter

1 t chopped garlic

1 t dried parsley

1/2 t salt

1/4 t black pepper

1/2 c shredded cheddar cheese

Pre heat oven to 400. Peel and dry potatoes. carefully slice potatoes 3/4 of the way down, making sure not to slice all the way through in 1/4 ” slices (this is the hardest part of the meal) In a small bowl combine butter, garlic, parsley, salt and pepper. Place potatoes in an oven proof baking dish and pour butter mixture over top making sure to get into all the crevices.

Hasselback Potatoes

 

Cook for 1 hour, basting the potatoes every 15 minutes. Using a hot pad, tilt baking pan to the side and use a spoon to catch the butter, spoon back over potatoes.

Hasselback Potatoes

 

Remove from oven, sprinkle cheddar cheese on top and place back into the oven until cheese is melted

Hasselback Potatoes

 

Prosciutto Wrapped Asparagus

16-20 spears of asparagus

4 slices of Prosciutto Ham

 

Preheat oven to 400. Bundle 4-5 spears of asparagus together and wrap with prosciutto. Place on a baking sheet.

Prosciutto Wrapped Asparagus

 

Cook for about 10 minutes or until ham is crispy.

Serve meal with sour cream and bernaise sauce if desired.

Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus

 

 

 

Spicy Tequila Pulled Pork with Lime Cilantro Cream

This one cooks in the crock pot for an easy meal, feeds a large crowd and can easily be doubled. I served it in tortillas with the Lime Cilantro Cream and shredded cheese.

Spicy Tequila Pulled Pork

1 Boston Butt Pork Roast

1 onion chopped

1 can rotel tomatoes with green chilis

1/2 c tequila

juice of 1 lime

juice of 1 orange

3 cloves garlic

1 t salt

1/2 t pepper

1 t cumin

1 t Habanero powder (omit if you want it mild)

Here is the easy part, throw everything into the crock pot, turn on high until it simmers, reduced heat to low and cook for approx 5 hours or until pork is done and easily shreds with 2 forks.

Remove pork from liquid and shred on a large cutting board or platter. Serve with warm tortillas, shredded cheese and Lime Cilantro Cream

 

Lime Cilantro Cream

Ina medium bowl mix together:

1 c sour cream

2 T lime juice

1T tequila

2 T chopped cilantro

1/2 t salt

1/8 t pepper

1/4 t lime zest

Beef Stroganoff, aka Fauxganoff

I usually try not to cook with pre made sauces, soups, dressings etc…, too much unneeded sodium, sugar, and weird ingredients I can’t pronounce. But there are a few family members in my house that will not eat mushrooms, I won’t name names. So for my quick weeknight stroganoff I use a can of cream of mushroom soup to get the mushroom flavor without any visible mushrooms. Some may call this trickery, I choose to call it delicious and comforting.

Beef Fauxganoff

2 T oil

1 1/2 lbs thinly sliced top sirloin

1/4 c chopped onion

1/2 t salt

1/8 t pepper

1/4 c flour

1 t  chopped garlic

1T sherry

1 c water

1 10 oz can of cream of mushroom soup ( I used Campbell’s)

2 T Worcestershire sauce

1/2 c sour cream

Toss meat and onions with flour, salt and pepper. Heat oil in skillet and add meat and flour mixture.

Cook meat until browned on all sides, add garlic and sherry and scrape bits up from pan with a wooden spoon, (deglaze) Add soup, water and Worcestershire sauce, stir until combined and simmer for 5 minutes, stir in sour cream. Serve over cooked noodles, top with chopped parsley if desired.

Chicken Paprika

2lbs Boneless Skinless Chicken Breast

3T Hungarian Sweet Paprika

2 T Olive Oil

1 Yellow Onion Chopped

2 T Sherry

1 28oz can of Whole Peeled Tomatoes

1T Tomato Paste

1/2 c Sour Cream

1T chopped Flat Leaf Parsley

I like to do my prep work before I start cooking, and I try to chop and cut all my vegetables and herbs before my meats to avoid cross contamination. In this case chop your onion and parsley then your chicken last. into about 1″ cubes.

Next  combine the chicken with 2T of the Paprika, this is one of those instances when you should not use the spices from the dollar store. Paprika is the main flavor in this dish so a good quality Hungarian paprika should be used, it has better color and flavor than the cheap brands. Also add 1 T coarse salt and several grinds of black pepper.

Heat 2T of olive oil in a large skillet on med high, cook chicken until browned on all sides

Remove chicken and set aside, reduce heat to medium. Add 1 T oil to pan and saute chopped onion until soft. Add Chicken back into pan and deglaze with 2T sherry, scraping the botom of the pan with your spoon to get up all the bits. Add 1T Paprika and can of tomatoes and their juices and 1T tomato paste bring up to a boil and than reduce heat to simmer.

Use your spoon to break up tomatoes as it cooks. Simmer for about 10-15 minutes until sauce is slightly thickened. Remove from heat and add 1/2 cup sour cream.

Serve over cooked wide egg noodles and sprinkle with fresh chopped parsley.