Cortez Chicken Enchiladas

 1/2 c onion, chopped

1/2 c green (or other color) pepper, chopped

1 can (4 oz.) chopped green chiles

1/2 c chicken broth

2 c. canned green chili enchilada sauce, divided

1/2 T. chili powder

1 tsp. pepper, optional

2 cloves garlic, minced

1 lb. cooked chicken, shredded OR 15 oz canned chunk chicken in water, drained

12 corn tortillas

Cooking spray

1 c. part-skim mozzarella cheese, shredded

Preheat oven to 375 degrees. Combine onion, peppers, green chiles, chicken broth and 1/3 cup of enchilada sauce in a large, nonstick skillet; cook for 5 miutes. Add chili powder, pepper, garlic and chicken. Mix well, cover and simmer for 5 minutes or until thoroughly heated. Meanwhile, heat corn tortillas (if doing rolled method) by wrapping them in paper towels and microwaving at HIGH for 1-1/2 to 2 minutes. 

For layered method: Pour some enchilada sauce in the pan, layer 1/3 of tortillas, 1/2 of mixture, some sauce. then 1/3 of tortillas other 1/2 of mixture, 1/3 of tortillas and pour sauce over the top.

For rolled method: Spread 1/3 cup of chicken mixture lengthwise on each tortilla. Roll tortilla and place, seam side down, in a shallow baking dish coated with cooking spray' pour remaining enchilada saue over and sprinkle with cheese. Bake for 20 min or until thoroughly heated.

Makes 12 enchiladas/6 servings. 384 Calories 13.6 g fat.

From the Simply Colorado Cookbook.

The classic family story from the first time I made this in May of 1995 the Sunday after I had finished putting on the Nevada State Dietetic Association state meetings, 8 months pregnant with Alayna and had been too busy to make a decent family dinner very often lately, so I wanted to make something for dinner. I don't think I had ever made enchiladas before.  It was Sunday, so had to make it with things on hand. We had everything--ISH. I had some cans of jalapeno peppers that I naively didn't know were any different from cans of green chilis.  I only had 1 can green chili enchilada sauce . . . no worries . . . I purred up another can of two of jalapeno peppers (I got them cheap). As we ate it Kim commented on how hot it was. After a bit he said that perhaps it was jalapeno peppers instead of chili peppers . . . that was the first I realized there was a difference. We still ate it (honestly not sure little Aria ate much of it) with LOTS of sour cream. It burned both coming and going!

I usually use 1 large 28 oz can of enchilada sauce.

Been and Beef Enchiladas

 3/4 lb extra lean ground beef

1 cup chopped onion

1 can (30 oz) vegetarian/no fat/ or dehydrated (rehydrated) refried beans 

1 can (4 oz) diced green chiles (or we like hatch chiles)

1/2 tsp cumin

1/2 tsp chili powder

12 tortillas (6 inch) flour or corn

2 cans (10 oz each) enchilada sauce

1/2 tsp chopped garlic

4 oz grated cheddar cheese

Preheat oven to 375 degrees.  Spray a large skillet with non-stick coating. Add onion and ground meat. Cook until meat is done. Add next for ingredients and mix well. Spray a 9 x 13-inch baking pan with non-stick coating. Add 1/4 tsp garlic to each can of enchilada sauce. Pour 1/2 can enchilada sauce in the bottom of the pan. Follow one of the methods below for rolling or layering. Bake for 20-25 minutes or until thoroughly heated. Top with cheese and return to oven for 15 minutes.

Layered Method: Follow this order:  1/3 of tortilla strips (cut tortillas into 1 inch strips), 1/2 of the bean mixture, 1/3 of tortillas, 1 can sauce, remainder of bean mixture, remainder of tortillas, remainder of sauce.

Rolled Method: Place filling in each tortilla. Roll to enclose. Place seam side down in baking dish. Pour remaining sauce over top.

Serving suggestions: Serve with salsa, sour cream, Spanish Yogurt Sauce

We always double the recipe and either cook the whole thing in a larger pan or put in different pans, you can freeze one for later. You can add corn in the layered method. I just usually use one 28 oz can of enchilada sauce (doubled recipe)

1 recipe = 12 servings, 260 kcal, 8 g fat with low-fat cheddar cheese. 1 1/2 medium fat meat, 1 1/2 starch, 1 vegetable

From Quick & Healthy Recipes and Ideas by Brenda J. Ponichtera

Garlic Mushroom Pasta: Delicious dish

 

Garlic Mushroom Pasta Recipe

PREP TIME10 mins   COOK TIME20 mins

INGREDIENTS

• 8 ounces dry pasta I used Toscani-shaped pasta
• Kosher salt
• 1/3 cup extra virgin olive
• 1 tablespoon butter
• 2 shallots minced
• 5 garlic cloves minced
• 8 ounces Baby Bella Mushrooms sliced
• 8 ounces white mushrooms sliced
• 8 ounces portabella mushrooms roughly chopped
• black pepper
• 1 teaspoon rosemary
• 3 tablespoons of tomato paste
• ½ cup of grated Parmigiano-Reggiano (Parmesan)
• ½ cup packed parsley
• 1/3 cup chopped walnuts
• Red pepper flakes to taste optional

INSTRUCTIONS

1.                   Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.

2.                   In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).

3.                   Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.

4.                   Add the tomato paste, wine and about ½ to ¾ cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).

5.                   Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.

6.                   Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Lemon Ricotta Pound Cake: I left off the icing and added blackberries and whipped cream. It was delicious

 

LEMON RICOTTA POUND CAKE

Serves: 

8 people

Cooking Level: Beginner

PREP TIME

15minutes

COOK TIME

60minutes

TOTAL TIME

1:15hours

INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 cup ricotta cheese at room temperature
• 3 eggs at room temperature
• 3 teaspoons lemon zest from 3 lemons
• 3 tablespoons freshly squeezed lemon juice from 1 lemon
• 1/2 teaspoon vanilla extract
• 1 ¾ cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• For the glaze:
• 1/2 cup powdered sugar
• 1/8 teaspoon kosher salt
• 1 tablespoon freshly squeezed lemon juice from 1/2 lemon

INSTRUCTIONS:

• Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
• To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
• In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.

Baked Gnocchi with Gorgonzola-YUM!

 

BAKED GNOCCHI WITH GORGONZOLA CREAM

Serves: 

6 people

Cooking Level: 

PREP TIME

15minutes

COOK TIME

25minutes

INACTIVE TIME

30minutes

TOTAL TIME

1:10hours

INGREDIENTS:

• 3/4 cup panko breadcrumbs (I used Italian breadcrumbs)
• 1/2 cup freshly grated Parmesan
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 shallot chopped
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk (I used 2%)
• 1 bay leaf
• 1/3 pound Gorgonzola Dolce cheese crumbled
• One 17-ounce package gnocchi

INSTRUCTIONS:

• Preheat the oven to 400 degrees F.
• Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

Italian Focaccia No-Knead

 

Easy No-Knead Focaccia Bread

Description

EASY AND DELICIOUS ITLAIN FOCACCIA RECIPE! This recipe is shockingly easy. It is a NO KNEAD focaccia recipe that will get you the perfect crisp and bubbly, soft, and fragrant olive oil BREAD! It is a NO FAIL RECIPE YOU don’t want to miss.

---

Ingredients

• 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)

• 2 1/2 cups (590 ml) lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius)

• 1 tablespoon granulated sugar 

• 5 cups (625 g) all-purpose flour

• 1 tablespoon kosher salt

• 6 tablespoons extra-virgin olive oil, divided, plus more for hands such as, COLAVITA

• 1 tablespoon unsalted butter, for greasing pan

• Flake sea salt

 

Instructions

1. Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).

2. Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal. 

3. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough.  Cover plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 24 hours. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. The longer you let it raise in the fridge the more it flavorful it will be. 

4. Grease your desired baking pan or baking sheet depended on preference (classic 9X13 glass baking dish  or 9X13 cookie sheet ) with butter. Add the 1 Tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

5. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers. This is my favorite part! Keep poking away until there are lots of poke marks in the dough. 

6.Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold!