Category: Preparation recipe step by step

Creamy Green Enchiladas

I’m a little hyped up right now. Hyped up on stress. You ever been that way? UGH! I feel like I have a thousand things to do and my mind is going a mile a minute.

Yikes- CALM DOWN!

Poor Dave was off from work today and I don’t feel like I even said one word to him. I was running around like a crazy person all day- cleaning, feeding kids, cooking, cleaning, feeding kids, baking, blogging…. BAH. He might as well of been at work for all the time I spent with him. No loving wife points today.

Speaking of Dave though- he LOVED these enchiladas. You’re going to need me to explain to you why that is so significant. He hates creamy things. Dishes that are cheesy, creamy, mushed together in any way, he avoids at all costs. I’ve been forcing him to try all the dishes I make though, despite their degree of creaminess. And my jaw almost dropped when he told me how delicious he thought these were. I was totally expecting a refusal.

I, of course, had no problem with the lovely amounts of cream cheese and melted cheese in these… I dove right in.

And you should probably too.

But whatever you do, do not use Mission Tortillas! I used them and they all cracked when I rolled them up. Annoying.

1 Tb oil
½ cup onion, diced
1½ lbs chicken breasts, cooked and shredded
4 ounces diced green chilies
8 ounces (1 block) cream cheese, softened
3 cups (24 ounces) green enchilada sauce
12 -14 white corn tortillas (small size)
8 ounces Monterey Jack cheese, shredded

Preheat oven to 350°F.
Heat oil in medium sauté pan over medium-heat high; cook the diced onion until tender, about 7 minutes.
Prepare a 9-by-13-inch dish by placing ¼ cup enchilada sauce in bottom. Spread with spatula.
In a large bowl, combine onions, shredded chicken, green chili’s, cream cheese, ½ cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
Spoon ⅓ cup mixture evenly into corn tortillas and roll up; place tortilla seam side down in pan; repeat with remaining mixture, lining tortillas up next to one another.
Pour remaining enchilada sauce over rolled tortillas.
Sprinkle remaining shredded cheese on top and cover with aluminum foil.
Bake for 40 minutes.
Remove from oven. Let sit 10 minutes before serving.

Adapted from Food.com

Tagged as:
cheese,
chicken,
cream cheese,
dinner,
meat,
Mexican,
poultry,
Savory

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Chicken Tikka Masala

I made this for dinner and didn’t get too many shots of it, but it was good and I thought it was worth a share. Chicken Tikka Masala is probably the most popular order in Indian restaurants, and I know it’s a lot of people’s favorite. This dish is all about the sauce and the chicken; the name translates to chunks (tikka) of chicken in a mix of spices (masala). It looks like a long list of ingredients, but the spices are listed twice, first for the chicken and again for the sauce. And once you have the spices in your cabinet, it’s an easy recipe to put together. It’s great the next day, too.

The chicken gets marinated in a luxuriously spiced yogurt and then blackened in the broiler to mimic the super hot tandoor ovens of India. Like curry, garam masala is an Indian spice mix that varies quite a bit. If you can’t find it you can buy it online.

Chicken Tikka Masala ~~~adapted from Bon Appetit
serves 4
for the chicken:
1 lb skinless boneless chicken breasts
2/3 cup Greek yogurt
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1/2 tsp garam masala
1 tsp salt
2 cloves garlic, minced
1 Tbsp fresh grated ginger

mix the yogurt with all the spices and coat the chicken on all sides. Cover and refrigerate for a few hours to marinate.
Put the chicken on a foil covered baking sheet (leave the yogurt coating on) and put in the broiler for about 10 minutes until the surface starts to char. The chicken will not be completely cooked, it will finish cooking in the sauce.
Cut the chicken into large chunks and set aside.

for the sauce:
3 Tbsp light olive oil
1 medium white onion, thinly sliced
1/2 can tomato paste
10 cardamom pods, crushed
4 small dried hot chilies, crushed, seeds and all
2 cloves garlic, minced
1 Tbsp fresh grated ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp garam masala
1 tsp salt
2 14 oz cans of good quality whole peeled tomatoes, with their juice
1 cup heavy cream
2 Tbsp of chopped fresh cilantro, plus more for garnish

Heat the oil in a heavy bottomed pot and saute the onions, tomato paste, cardamom, chili, garlic, ginger and spices for about 10 minutes. Stir often.
Add the tomatoes, crushing them through your fingers as you add them. Cook the sauce for another 10 minutes, stirring often.
Add the cream and 2 Tbsp of the fresh chopped cilantro. Bring to a boil and let the sauce cook gently for 20 to 30 minutes.
Add the chicken, and finish cooking for another 10 minutes. Add a little water if the sauce seems too thick. Check the seasonings and add salt to taste.
Serve over basmati rice, garnished with more fresh cilantro. Serve yogurt and chutney on the side.

Notes: To crush the cardamom pods, roll over them gently with a rolling pin, but don’t lose any of the precious little black seeds! Be sure to chop your chicken in large chunks, it’s more authentic that way and it gives the dish a more appealing look.

You might want to try this with the Indian cheese paneer and maybe some big chunks of cauliflower in place of the chicken for a vegetarian version, and I think I’m going to try it with coconut milk in place of the cream, next time.

One year ago today—

Tomato and Beet Summer Salad

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HOMEMADE RASPBERRY JAM ICE "CREAM" {DAIRY-FREE!}

It’s hot outside. As in 95+ degrees hot. Ugh. Days like this need homemade ice cream! This is an easy recipe to put together and it’s very versatile. If you can eat dairy, just switch out the coconut milk for heavy cream or half & half, and the dairy-free milk for regular milk. I love that it uses jam as the fruit. We always have homemade jams in our pantry, so it’s great to switch out the flavors each time and enjoy something a little different.

I have a small ice cream maker that I use just like this one here.

Dairy-Free Homemade Raspberry Ice “Cream”

2 cans Thai Kitchen unsweetened coconut milk {place the cans in the fridge ahead of time to make this process faster!}
1/2 cup any other dairy-free milk- I used Silk Vanilla Soy
1/2 cup sugar
1 cup raspberry jam or syrup {or any flavor you’d like!}, divided in half

Combine milks, sugar and 1/2 cup of the jam and whisk to dissolve sugar. Pour into an ice cream maker. Follow the directions on your ice cream maker to begin mixing- mine just requires the push of a button.

Let the ice cream maker agitate for about 15-20 minutes. Pour contents into a freezer-safe container. Take the remaining 1/2 cup of jam and drizzle along the top of the ice cream. Using a knife, swirl the jam in and around to create a marbled effect.

Freeze until solid, about 4-5 hours. I serve mine with a little more jam/ syrup on top!

Enjoy!

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