A couple of weeks ago I saw Marcela Valladolid make the most delicious looking enchiladas on her Foodnetwork show “Mexican Made Easy.” I wanted to go out to the store and make them at the very second, but like I’ve mentioned before, my local Wal-mart doesn’t like to sell “out of the box” type of vegetables. When I say “out of the box,” I mean it doesn’t like to sell anything but tomatoes, peppers, and onions. Every once in a while our grocer will go a little crazy and order some different vegetables. I’ve been waiting for tomatillos to show up in my local Wal-mart for a couple of weeks now, and I was super excited when they finally did. I had never cooked with tomatillos before this recipe, and I cannot wait to cook with them again.
Drowned Chicken Enchiladas
9 tomatillos, husked and rinsed
1/2 medium white onion
1 Aneheim pepper (or any other kind of spicy pepper)
4 cloves of garlic
1/2 cup of fresh cilantro leaves
salt and pepper
6-8 chicken tenderloins
1 cup shredded cheese (your choice, I used a fiesta blend)
Crushed red pepper
1. Preheat oven to 350 degrees. Then, in a large pan add 3/4 cup of water, tomatillos, onion, and pepper and bring to a boil. Once it begins to boil, lower the heat to about a mid temperature and cover. Allow to cook for 10 minutes.
2. Meanwhile, in a medium pan, cook the chicken. Add the EVOO, 2 cloves of minced garlic, and then the chicken. Season with cumin and crushed red pepper. Remove from heat once done.
3. After the 10 minutes is up on the tomatillo, add the mixture into a blender along with salt and pepper, 2 cloves of garlic, and cilantro. Blend until a very liquid mixture.
4. To prepare the enchiladas, take a tortilla, add a small line of the green sauce and then add in some chicken.
5. Fill a 9 by 13 inch glass cooking pan with the enchiladas and pour the remaining sauce on top of the enchiladas (hence the drowned enchiladas).
6. Now cover the enchiladas with cheese. Cook for about 20-25 minutes.
7. I served my enchiladas with sour cream and some quick homemade pico de gallo (diced onions, diced tomatoes, and some finely cut cilantro).
——Does your grocery store have tomatillos at all times?——-
|Total Fat (g)
|Medium French Fry
After my previous post of mentioning how much I love french fries and then the one before that mentioning what you should look for when eating something, I figured that’d I kind of combine the two. I complied information taken from these restaurants nutritional information, and it kind of smacked me in my face! Why does it have to be, that everything that tastes so good is so bad for you? While I mourn over how bad all of this is for you, I’ll eat some homemade french fries.
Calories From Fat
When I mentioned that it was best to eat things that have the least amount of different between calories and calories of fat, who ever would’ve thought that it meant that McDonald’s had the best choice for this when it came to Fast Food Medium French Fries! I surely would’ve thought that Wendy’s “Natural Cut, Sea Salted” fries would beat McDonald’s.
It seems that McDonald’s wins in anything pertaining to fast food french fries. Great taste, and least amount of sodium, fat, and calories.
Still doesn’t make it good for you. 😛
I was in the grocery store last week and I saw Greek yogurt. All of these recipes that I had pushed aside because of that ingredient all came back to me, and I bought it. Now, when I got home, I realized that I didn’t have too many things that I could pair with the Greek yogurt, but I did find one recipe that I happened to have all the ingredients for. This baked Greek Yogurt pasta is super delicious (and I’ve been kind of stuck on a pasta kick lately, if you can’t tell).
Baked Greek Yogurt Pasta
– 2 cups of your favorite pasta
– 3 cloves garlic, chopped
– 1 tablespoon butter
– 1 tablespoon EVOO
– 2 chicken tenderloins, bite size pieces
– polska kielbasa
– 1/2 can of sweet corn
– zest of 1 lemon
– juice of 1 lemon
– 5 oz (3/4 cup) of Greek yogurt
– shredded cheese
– seasoned breadcrumbs
– 1/2 tomato, small chunks
1. Cook the pasta as directed and heat oven to 375 degrees.
2. Add the EVOO and butter into a skillet. Add in the garlic and cook for 30 seconds. Then add in the chicken, and cook until no longer pink in the middle.
3. Now add in the lemon zest and the juice of the lemon. Add in the corn, Greek yogurt, and polska kielbasa. Take off heat.
4. Add the noodles into a 9 x 9 baking dish and sprinkle some cheese on top of the noodles. Then add in the yogurt mixture on top of that. Top with some more cheese and sprinkle with seasoned breadcrumbs.
5. Cook covered for 15 minutes and then add on the tomatoes. Cook uncovered for 5 minutes.
6. Serve with cheese on top of each dish.
These were my boyfriends exact thoughts when he was watching me make his chocolate chip cookies last night after we got off work. I’ve been pretty stuck in my chocolate chip cookie recipe, and I rarely stray away from it. But, while reading through blogs, I found a new chocolate chip recipe that had a crazy ingredient in it. The whole time that me and my boyfriend were making these cookies we could only thing, “oh my gosh, this is so gross” “these are never going to taste good” “why does my cookie dough smell disgusting?” I’m not lying. This cookie dough doesn’t smell appetizing. And on top of that, the ingredients look to conform a crumbly mixture, and not a cookie mixture. There aren’t enough wet ingredients in this to make it a smooth mixture.
Now, if you are brave enough, try this cookie recipe. It is the fluffiest, softest, most delicious cookie you will ever try. I swear by it. Now, you must be wondering “what in the world is it that she is putting into this cookie.”
The “What Is In This” Chocolate Chip Cookie
– 2 ¾ cups flour
– 2 sticks of butter, melted
– 1 teaspoon of salt
– ½ teaspoon of baking soda
– ¾ cup sugar
– ½ cup light brown sugar
– 1 teaspoon of vanilla extract
– 2 hard boiled eggs, peeled & diced
– 1 ½ cups mini semi-sweet chocolate chips
1. Boil your egg by places the eggs in a pot that is full of water and bring it to a boil. After it is boiling, remove from heat and let stand 15 minutes. Drain the eggs and place them into an ice bath. When eggs are completely cool, peel them.
2. Preheat your oven to 350 degrees.
3. In a mixer, add the flour and butter until the mixture is formed into crumbs.
4. Now add in the salt and baking soda until mixed well.
5. Add in the sugars, vanilla, and hard boiled eggs. You need to beware that this mixture will get stuck in the mixer. It is a very thick dough, but you’ll just have to work with it.
6. Add in the chocolate chips.
7. On an UNGREASED pan, add spoonfuls of rolled dough. (Make sure you roll them into little balls, and push the tops of them down so they will be more of a round cookie than a ball cookie).
8. Cook in the oven for about 10-15 minutes. Just remember to use the last rule I told you when making a cookie – remove the cookie from the oven, as soon as the bottom is hard enough to be picked up with a spatula.
9. Cool on a baking rack.
——Do you have any foods that you add a crazy ingredient in, and it actually works?——
There is something comforting about biting into yummy, crusted chicken. It gives the texture of fried food, but you get the pleasure of knowing that it isn’t lathered in grease and dipped in fat. I needed to cook something quickly yesterday before work (my training for my second job started) and I still wanted to have some fresh vegetables. Without anymore explanation, here is the recipe that I created yesterday in a hurry.
Crusted Chicken Pasta with Veggies
– thin whole wheat spaghetti noodles
– 3 chicken tenderloin
– 1/4 cup shredded parmesan
– 1/3 cup breadcrumbs, Italian style (or some crushed saltines crackers)
– 1 egg, beaten
– 3 asparagus spears, small pieces
– 1/3 cup of onion, sliced
– 3 cloves of garlic, diced
– 1 can crushed tomatoes
– crushed red pepper
– Italian seasoning
1. Cook pasta as directed.
2. Mix together the breadcrumbs and parmesan. Dip each tenderloin into the beaten egg, and then roll it around in the breadcrumb mixture.
3. Heat EVOO over medium-heat and add in the chicken. You might need to add in some more EVOO as it is cooking, so the crust won’t burn.
4. Once chicken is done cooking, remove from pan and add in some more EVOO and 1/3 of the garlic. Saute the onion and asparagus, until onion becomes slightly tender. Add in the tomatoes and the rest of the garlic. Season with crushed red pepper and Italian seasoning.
5. Serve the tomato sauce on top of noodles and the chicken pieces on top. Serve with shredded permesan cheese on top.
——When having a busy day, do you find time to cook for yourself?——
Edamame – literally translated to the “twig bean.” These twig beans are soy beans picked before they are ripen and they are delicious! When buying the ones that are in the pods, you must squeeze the beans out before eating them but it makes for a fun way to eat! For this dish, I wish I had the ones that were pod-less so I didn’t have to go through and pop them all out but it was kind of fun! I like to make Edamame with steak and they are great in pasta as well.
I was reading my latest Food Network magazine and one of the tips that it gave was mix up your pasta once and a while and boil some vegetables in the water with your noodles. I thought this was a great idea and decided to try it with the Edamame. This dish ended up super yummy, and was cooked super fast. I ended up making this dish for just me, but it could easily be made for more.
Serves: 1 (could easily be made into a larger dish)
- 1/2 cup whole wheat penne noodles
- polska kielbasa, sliced lengthwise and the in halves
- 1/4 cup of onion, sliced
- 1/4 tomato, sliced
- 1/4 cup of edamame pod less (these pictures show ones with pods)
- 1 tablespoon of butter
- 1/3 cup of shredded cheese (I used a mix)
- crushed red pepper
- Italian seasoning
1. Boil water and add in the noodles and edamame. Turn the heat down or the water will begin to fizzle up because of the edamame.
2. Add butter to a pan and allow to melt, add onions and saute. Then add the polska kielbasa. Season with the crushed red pepper and Italian seasoning. Add the cheese. Right before serving add in the tomatoes.
3. Drain noodles and edamame (the edamame should be perfectly cooked by the time your noodles are done) and if you purchased the ones in the pod, at this time use your hands and squeeze the beans out of the pod.
4. Serve noodles and edamame with the mixture of onion, cheese, polska kielbasa and tomatoes.
I’ve never attempted Salisbury steak until just recently because it was part of the “my parents ruined this for me when I was a kid” type thing (I am just now eating Alfredo sauce again). This was actually delicious, and the recipe for the gravy was even better than the “steak.” With this one, don’t judge a book by its cover because it isn’t the prettiest looking meal. Hope everyone enjoys.
(lightly adapted from Rachael Ray)
- Salt and freshly ground black pepper
- 1 1/2 pounds ground sirloin
- 3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce
- 1 egg
- 1/2 cup saltine crumbs
- 3 tablespoons grated onion and juice grate directly over meat
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 bay leaf
- 2 cloves garlic, chopped
- 1 1/2 teaspoons ground or rubbed sage, half a palmful
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
1. Preheat the oven to 425 degrees.
2. Put the meat in a bowl and add 3 tablespoons of Worcestershire sauce, egg, cracker crumbs, grated onion (remember to grate over the meat), and salt and pepper.
3. My tip to making them perfect, same size patties, is taking a small container (I used a old sour cream container, we save all of our plastic tupperware) and put some plastic wrap down into the bowl and put the meat in the bowl. Fold the plastic wrap up and set it on a plate. They all end up looking perfectly and cooking at the same rate. If you don’t have a small container like this, then cover a baking sheet with parchment paper and mix the meat to form it into oval shaped loaves.
4. Drizzle with 1 tablespoon extra-virgin olive oil and bake for 20 minutes.
5. While meat is in oven, in a medium skillet over medium heat add the butter and melt completely. After butter is melted add in the onions and bay leaf. Season with salt and pepper. Allow to cook for 15 minutes. Stirring every few minutes. Then add the garlic and sage. Cook for another 3 minutes. Sprinkle in the flour and stir constantly for 1 minute. Then whisk in the stock, 2 tablespoons of Worcestershire and season with black pepper. Cook for a minute, so the sauce will thicken.