Chicken Enchiladas Verdes

One of my favorite Mexican dishes is enchiladas verdes, I absolutely love tomatillos and this is really pretty simple I don’t think you could mess it up, but it definitely doesn’t taste it.

1 lb tomatillos, husks removed
2 Serrano peppers
½ small yellow onion, divided in 2
2 cloves garlic
2 chicken breasts
12 corn tortillas
Bunch of cilantro, chopped
1 avocado, diced
¼ cup Monterrey Jack cheese, shredded
2-3 tbs olive oil
2 tsp salt


In a medium pot combine ¼ of an onion, 1 clove garlic, 2 tsp salt and the chicken breasts.  Add just enough water to cover the chicken, about 3 cups.  Boil the chicken until it is cooked through, about 20 minutes then remove from the broth to cool.  Once it is cool enough to handle, shred the chicken.  Reserve the broth.

In another medium pot combine the husked tomatillos and peppers and add enough water to cover.  When picking tomatillos you want to peel back part of the husk and look for a deep green, those will be riper and more flavorful than the lighter green.  Boil until the tomatillos turn from a deep green to kind of an army green color.  Drain off the liquid and put in a food processor.  Add 1 clove garlic, ¼ of an onion and enough of the reserved chicken broth to cover the vegetables.  Blend to a thin sauce then season with salt to taste.

Add 2 turns of olive oil to a skillet and set to high heat.  Once the oil’s hot, lightly fry the tortillas one by one and set aside on paper towels to drain off any excess oil.   Once you run out of oil add a little more and keep going.

Add about ¼ cup of the tomatillo sauce to a small skillet or pot and heat to medium-low.  One at a time, add each tortilla to the sauce to get them pliable again.  After taking the tortilla out of the sauce, assemble the enchiladas by placing on a plate, adding a small handful of chicken down the center, top with some cilantro and avocado then roll the tortilla up and plate seam side down.  Repeat for the rest of the tortillas, one serving is 3 enchiladas.  Top each set of enchiladas with the remaining sauce and some cheese.

Serves 4, 530 calories, 28 g fat

I think this turned out pretty well and it really wasn’t too complicated.  The sauce is of course what made it.

I also used the boiled onion and chicken broth to make Spanish rice.  I make “Spanish rice” a lot, J loves tacos, but this was by far my best attempt.  I boiled 2 cups water with 1 cup rice with about 2 tsp of ground cumin and after all the water was absorbed the rice wasn’t done, this happens to me rather frequently, so I added the rest of the chicken broth that I had left over plus I chopped the onions that were boiled in the broth and added about 8-10 rough chopped grape tomatoes.  Once all the liquid was boiled off I seasoned with salt and holy smokes this actually tasted like Spanish rice. Big pat on back.

Chicken Stuffed Bell Peppers

I know I haven’t posted anything in quite a while and I have two reasons why. I am glad you are still here even though there hasn’t been anything new in some time.  So one of my girl friends did the 21-day sugar detox not too long ago and first I need to point out that she and her husband are paleo and in good shape but by the end of the 21 days her husband lost 10 lbs and she only lost a couple lbs but lost 2 inches in her waist.  There were other positive results that came from the experiment as well but I was more impressed with two whole inches in a skinny girl’s waist.
So we thought we’d try it.  While on this detox you can’t eat dairy, wheat, white rice, any potatoes except for sweet, refined sugar of course, honey, maple syrup, or fruit.  So basically you can eat meat, vegetables, sweet potatoes, brown rice, and other uncommon grains like couscous or quinoa. This was mainly hard for us because I absolutely hate eggs and J (thinks he) doesn’t like the uncommon grains and gets tired of sweet potatoes quick.  So by the end of the week I could not even force myself to eat breakfast anymore and J felt the same way about all of the dang sweet potatoes we were having every night. In that first week J did lose a couple lbs, but I of course saw no change in my weight or how I felt, so it was pretty easy to give it up.
So my point in explaining all of this was that during this time I really didn’t cook anything note worthy.  The food I was making was edible but not really that exciting.  Since then I have been trying to sort of modify the diet to something more reasonable, so we aren’t eating near as much pasta and very little cheese or dairy.  I have started eating cereal again for breakfast; I don’t think I can eat another egg for quite a while.
So this lasted a week, and the modification attempt has been going on for a couple weeks, but the other reason why I haven’t had a lot to write about is because I keep ending up finding recipes that I am not really all that excited about but fit the criteria and it is really easy to say I don’t feel like cooking and just go out.  So this diet actually really backfired for us.
After all of this I do have one recipe that I think is worth sharing.  It wasn’t overly complicated and I liked it quite a bit.

2 boneless skinless chicken breasts, diced small
1 tbs olive oil
¼ tsp black pepper
¼ tsp thyme
1 tsp basil
1 clove garlic, minced
2 large red bell peppers
2 large green bell peppers
1/2 bunch green onions, diced
3 cups fresh spinach
14 ounces fire roasted tomatoes
Salt to taste

Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet to medium-high heat.  Add the chicken and seasonings and cook until no longer pink. Stir in the remaining ingredients except for the bell peppers, reduce heat to medium-low, cover and allow the spinach to wilt and everything else to heat through.

Meanwhile, cut the tops of the bell peppers and remove the seeds and white membrane.   Once the spinach is wilted and chicken is cooked through fill each bell pepper with the stuffing.  Arrange the bell peppers upright in a baking dish and bake until the bell peppers are softened, about 50 minutes.

This was pretty simple and tasty, what made this for me was the roasted tomatoes, it added a nice flavor.

Beer Cheese

This weekend we fell way off the wagon.  We went out to eat a couple more times than I had planned and one night I saw the most amazing recipe ever and just skipped dinner entirely to pig out on yes, beer cheese and pretzels.  Honestly, can you blame me? I didn’t think so, but I still feel guilty.

½ lb sharp cheddar cheese, I used a Welsh Cheddar which was very flavorful
1 garlic clove, smashed
1 tsp Worcestershire sauce
¼ tsp ground mustard
1/8 tsp black pepper
1/8 tsp cayenne pepper, plus more to taste
½ cup Hefeweizen beer
Homemade Pretzels

I have a small food processer with only one blade so I had to improvise a little on this.  If you have a large food processer with a shredder attachment, grate the cheese then replace the shredder attachment with the blade. Add the garlic, Worcestershire sauce, mustard, black pepper and cayenne pepper and pulse to combine.  With the processor running, slowly pour in the beer and blend until a smooth mixture forms.

I wasn’t able to do any of that with my food processor.  I chopped the cheese into ½” pieces and threw ~half of everything in all at once and mixed until a smooth paste formed.  I scooped it all out and did the same with the other half.  Now you have 2 pastes that are a lot less volume than the chopped cheese so I put both mixtures back in the food processor to mix and then seasoned to taste.

I divided this between 2 ramekins, covered them with cling wrap and let chill in the refrigerator.  The longer it sits the more flavors develop, but I only made it about an hour, just long enough for me to make a batch of pretzels.

Yields 1 ¼ cups, actually quite a lot

We ate this as our dinner with pretzels one night then as appetizer with crackers another night and still haven’t quite finished it all.

Homemade Soft Pretzels

I found this recipe in the Penzey’s catalogue and thought, well that is just cruel.  This is so simple and oh so good.  It is terrifying for me to know how to make such addictive foods quickly, easily, and with ingredients I usually always have on hand.

1 ¼ cup warm water (105-115 degrees)
1 Tbs rapid rise yeast
¼ cup brown sugar, packed
2 cups bread flour
1 ½ - 2 cups all purpose flour
4 cups water
4 Tbs baking soda
Pretzel Seasonings: Flake salt, garlic powder, cinnamon and sugar, etc.

Dissolve the yeast in the warm water and let sit for a few minutes, until it is frothy.  Add the sugar and 2 cups of bread flour, stirring well.  Add the first cup of the all purpose flour and stir to combine again.  Turn the dough out onto the kitchen table and add as much of the remaining all purpose flour as needed to make a soft dough.  Add a sprinkle of flour at a time while kneading, as soon as the dough starts to stick.  Knead for about 10 minutes or until you have a nice smooth elastic dough ball.  Form a ball and place in a bowl.  Cover and let rise in a warm place for 30 minutes.  It doesn’t have to double in size but it should be substantially bigger.

Preheat oven to 500 degrees.  Divide the dough into 12-18 pieces.  Bring the 4 cups of water to a low boil and dissolve the 4 Tbs baking soda.

Roll each piece of dough in a “snake” about 18” in length.  Twist into pretzels and pinch the ends into the turns they cross over to hold in place.  Dip each pretzel one at a time into the water for 5-10 seconds, making sure to get the water over the top of the pretzel.  I hold the pretzel on a slotted spoon and this seems to work well.  Shake off most of the excess water and place on baking sheets greased or lined with parchment paper.  Sprinkle with your seasoning of choice and bake for 6-8 minutes.

The pretzels will look done on the top before they are brown on the bottom so lift them with a spatula to check they are done on the bottom before taking out.  Remove quickly to a cooling rack to cool.

Try and tell me you don't want to eat your screen right now. Yeah, I don't believe you.

Upside Down Pear Cake

I am now about to start week 5 of my 7-day meal planning and I think we are doing pretty well sticking to it.  We have deviated a couple times, but not many.  J has already lost a couple pounds, and I am back to my pre-Christmas/Thanksgiving weight, but that’s about it.  I will say that my plan every day is 1500-1700 calories for me and most days I am actually not hungry in between meals and I’m satisfied after eating the food we’re eating, so that right there means a lot for me.  I am also not starving my husband, which this is actually a first time we have done some kind of structured “diet” and he has not felt hungry all the time.   So having a well made plan seems to be working well for us.

But last night we did make a rather significant unaccounted for addition to our calorie intake for the day, but as this turned out so well I think it was kind of worth it.   I worked a little harder on the elliptical this morning and probably made up for about ¼ of what I consumed last night.

For the topping
3 tbs butter
¾ cup brown sugar
Fruit of your choice – I used 2 pears cut in chunky slices with a handful of blackberries – You could do pears, apricots, apples, plums plus any berry you like to fill in the wholes

For the cake
½ cup butter, softened
¾ cup sugar
1 tsp vanilla
2 large eggs
1 ½ cup all purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup milk
1 ½ tsp baking powder
¼ tsp salt
½ cup milk

Preheat the oven to 350 degrees.
In a 10-inch cast iron skillet over medium-high heat melt the 3 tbs butter.  Add the brown sugar and stir until the sugar is melted and begins to bubble.  Remove from heat and let cool.
Once cool, arrange the fruit in a pinwheel design, add berries if desired.

To make the cake, beat  ½ cup butter and sugar until fluffy.  Add the vanilla, then the eggs one at a time.  Beat until smooth.  Whisk the flour, baking powder and salt together then add half to the egg mixture and stir to incorporate.  Add the milk, stir to incorporate, then finish with the remaining flour mixture.  Stir the batter just until the flour is incorporated, do not overmix the batter.

Spread the batter over the fruit and bake for 45-60 mins.  The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.

Let cool for 20 minutes then place a cake plate on top and flip the cake out of the skillet.  Be careful because it will still be hot, especially the caramel.

I of course didn’t bother with that nonsense because I wanted to eat it as soon as the caramel was no longer scalding and I didn’t care enough to get the whole cake out of the skillet for anyone to see it whole.  Sorry no pretty picture of the whole cake, it was too tempting, couldn’t wait the 20 mins.

Serves 8, 405 calories, 17 g fat, worth it, especially since I haven’t had much sweets in the past month