Saturday, September 13, 2014

Chicken Enchiladas with Tomatillo Salsa and Cilantro Chicken Flavored Rice

I have wonderful neighbors that bring me the best produce! This week it was tomatillos. My youngest requested I make tomatillo salsa and my oldest requested enchiladas. Here is the marriage of both. The tomatillo salsa is really easy to make. On a sheet pan, I added 2 quartered onions, one pepper (not sure what type of pepper mine was but it was hot!) or jalapeno seeded and ribs removed, 1 lbs tomatillos (husks removed), 3 cloves garlic, 1 tsp salt,  and about 2 TBSP of oil. Roast in a 325 degree oven turning once for 25 minutes or until the tomatillos become soft. Let cool and add to a food processor with 1 bunch of cilantro. You may need to add 1/4 cup water. Blend until smooth and set aside.


Tip: warm the tortillas first for 45 seconds in the microwave in a tortilla warmer or between two paper towels to prevent cracking.

2 boneless skinless chicken breasts diced
1  8oz. softened reduced fat cream cheese
1 cup shredded cheddar divided
12 corn tortillas
2 TBSP oil

Pre-heat the oven to 350 degrees. Brown the chicken breasts and add the softened cream cheese and 1/3 of the tomatillo salsa. Add another third of the salsa to the bottom of a 9x13 baking dish. On the tortilla place two TBSP. of the chicken mixture and a pinch of cheese. Roll and place seam side down. I fit a few sideways.
After you are done rolling all of the enchiladas, top with the rest of the salsa. Spread out with a spoon and make sure all surfaces of the tortillas are covered. Cover with the remaining cheese and bake for 25 minutes. Serve with Cilantro rice.

Cilantro Rice

1 1/2 cups long grain rice
2 1/2 cups water
1 handful of cilantro leaves
1 TBSP chicken bouillon

Bring the rice, cilantro leaves, chicken bouillion and water to a boil. Reduce heat to low and cover. Cook for 15 minutes. Move pot  from the heat and let sit 5 minutes. Remove the cilantro from the top of the rice and add butter if you wish. Serve with the enchiladas.

Saturday, September 6, 2014

Marinara Sauce and Eggplant Parm

I got home after a long day at work and wanted to make Eggplant Parm. Earlier in the day I had soaked the slices of eggplant in milk to take out the bitterness. I however didn't check my pantry. I was not only out of bread crumbs but marinara sauce as well. I did have two cans of stewed tomatoes and a loaf of bakery multi-grain bread.

I sliced the bread and cut it into cubes and coated them with some oil. I toasted them in a hot 350 degree oven for about 25 minutes and flipped once. When they were crunchy I pulsed them a few times in my food processor. I was a bit rushed and should have pulsed them a few more times. I am in need of a new food processor. The shoot broke off so I have to place my hand over the opening. Bread crumbs were flying out of the top and sides. To the bread crumbs I added 1/4 cup Parmesan cheese.  It was really quite comical! I then followed the three step breading process or flour, egg, bread crumbs for the eggplant. Once coated, I fried them in some olive oil on the stove top and drained them on paper towels.

The marinara was really easy to make too. In my cleaned out food processor, I pulsed two cloves of garlic, 1/2 onion, and a handful of parsley, 1 tsp. salt, and one tsp. Oregano. To that I added two small cans of stewed tomatoes and one small can of tomato paste. One of the stewed tomatoes was drained of liquid. I then pulsed until it was a the consistency I wanted which was a bit chunky. Again I had a bit of a mess.  I removed the sauce to  a pan and reduced it on low for 25 minutes. I added it to the bottom of a Pyrex 9x13. I added a layer of eggplant followed by a layer of sauce and another layer of sauce. Then I topped off with about a cup of cheddar cheese and baked for 25 minutes.

This is one of our favorites in my house! For a more detailed recipe, search it at the top of my page.