Chicken Verde Enchilada

INGREDIENTS

¼    cup white onion, chopped

1     cup unsalted chicken broth

½    cup salsa verde

½    cup  chopped cilantro

1     jalapeno pepper, seeded, finely chopped

1     teaspoon ground cumin

4    cloves garlic, minced

4    skinless, boneless chicken tenders*

1    cup Cotija cheese, shredded

1    cup chopped tomato

1    ripe avocado, peeled, diced small

4-8    tortillas, 8 inch+

½   cup sharp cheddar cheese, shredded

METHOD

Place the onion, broth, salsa, cilantro, jalapeno, cumin, garlic and chicken into a medium sauce pan. Bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes until chicken is thoroughly cooked and can easily be flaked.

Remove from the heat and place the chicken on a cutting board. When it has cooled, shred the chicken and return to the sauce.

Grease the sides and bottom of an 11 by 7 inch glass baking dish. Stack the tortillas and wrap with damp paper towels. Microwave the tortillas for 45 seconds on high. Into each tortilla, spoon a portion of the chicken mix, the Cotija cheese, tomato and avocado.  Roll the tortilla up and place, side by side, into the baking dish, seam side down.*

Place into the oven and bake for 12  to 15 minutes. Remove from the oven and sprinkle the cheddar cheese over the top. Serve immediately.

*COOKS NOTES: Instead of chicken tenders, use 1 chicken breast sliced into 4 even pieces

 If the tortillas are too wide to fit onto the baking dish, tuck the sides in more before rolling.

This recipe made 4 burrito-sized enchiladas in 11 inch tortillas.

Adapted from a recipe in Cooking Light magazine

Mexican Squash

A very nice person brought three different squash into work for us to take home, so I did. I also needed a vegetable to go with the Chicken Verde Enchiladas I was cooking. So, this is what happened.

INGREDIENTS

1     tablespoon butter

1-2  yellow or green summer squash

¼    cup shredded Cotija cheese

1-2  tablespoons Salsa Verde

METHOD

Slice the squash into ¼ inch rounds or half-rounds as desired. Melt the butter in a medium skillet and add the squash. Turning the squash occasionally, cook it for 5 to 6 minutes over medium heat, until crisp-tender.

Remove the squash to a serving dish and sprinkle the Cotija cheese over it. Pour on the salsa and you are done - that simple. It is easy to make and easy to eat.

Cheesy Gnocchi

INGREDIENTS

1    8 ounce package Emilia brand potato Gnocchi*

2    teaspoons olive oil

4    ounces uncooked Italian sausage, casings removed*

1    cup finely chopped tomato

1    cup chopped white onion or leeks

4    cloves garlic, minced

2    teaspoons dried basil

2    tablespoons chicken broth

½   cup shredded Asiago cheese

      torn basil leaves as garnish (optional)

METHOD

Cook the gnocchi according to package directions, drain. In a large skillet, warm the olive oil over medium heat and add the sausage. Cook until browned, about 6 to 7 minutes, breaking up with a fork. Remove to a medium bowl.

Add the tomatoes and onions to the skillet and cook for 5 to 6 minutes or until tender, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Add the gnocchi to the skillet with the sausage, basil and broth. Cook about 2 to 3 minutes to meld the flavors. Remove from the heat and add in the cheese, stirring until it is melted and incorporated.  Garnish and serve immediately.

*NOTES: Emilia brand Gnocchi are available at Guglielmo winery and at fine food markets in the San Jose area. If you cannot find uncooked sausage, skin the precooked as best you can and chop it into small bits.

Adapted from a recipe in Cooking Light magazine.

Huevos Rancheros Wraps

HUEVOS RANCHERO WRAPS

INGREDIENTS

2    can (15 ounces) refried beans

1    cup finely chopped, seeded tomatoes

3    tablespoons chopped green onions

2    tablespoons chopped fresh cilantro

1    chopped jalapeno pepper

3    large eggs

¼   cup sour cream

1    small Anaheim chile, chopped

4    flour tortillas, burrito size 10 inches or more

½   cup shredded cheddar cheese

METHOD

Place the refried beans into a microwave safe bowl and cook for 1 minute to warm. Set aside. Place the tomatoes, onions, cilantro and jalapeno into a medium, bowl stirring to combine. Set aside.

Whisk together the eggs and sour cream in a medium bowl. Warm a non-stick skillet over medium heat and add the chopped chile. Cook the chile for 2 to 3 minutes to soften and pour in the egg mixture. Stir with a wooden spoon until the eggs are cooked. Set aside.

Heat the tortillas according to package directions. Spread ¼ of the refried beans on each, add ¼ of the eggs and ¼ of the cheese. Add ¼ of the corn and tomato salsa, tuck the sides of the tortilla in and roll them up from one edge. Cut each burrito in half to serve.

Adapted from a recipe in Cooking Light magazine

Broiled Corn Salad

INGREDIENTS

4    cups corn kernels

1    medium onion, sliced ½ inch rounds

1    cup grape tomatoes, quartered

1    cup thinly sliced radishes, halved

1    cup roasted red bell peppers, chopped

1    jalapeno pepper, seeded, chopped finely

2    ounces cotija cheese, crumbled

1    teaspoon dried oregano

4    tablespoons chopped fresh cilantro

3    tablespoons olive oil

2    tablespoons lime juice

1    tablespoon honey

1    teaspoon ground chile powder

½   teaspoon ground cumin

METHOD

Line a baking sheet with aluminum foil and place the corn kernels on it. Broil the corn using the lower broiling level for 7 to 8 minutes or until the corn just begins to brown, Turn the corn and continue to broil until it turns brown, 3 to 4 minutes.

Remove the corn to a large salad bowl and place the onion slices on the baking sheet.  Broil them until they begin to brown, turn once and continue until the onions are cooked through, another 4 to 5 minutes. Remove them to a cutting board and chop them to ¼ inch pieces. Place them in the salad bowl.

Combine the tomatoes, radishes, bell peppers, jalapeno pepper, cheese, oregano and cilantro with the corn and onions in the salad bowl.

Place the tablespoons olive oil, lime juice, honey, chile powder and cumin in a small bowl and whisk to combine. Toss the salad and divide into 4 salad plates. Serve with the dressing separate.

Beef Marsala Stew

INGREDIENTS

1    pound boneless chuck roast, cubed 1 inch

1    medium onion, chopped

4    cloves garlic, minced

4    large carrots, cut to 1 inch

3    medium potatoes, peeled, cut to 1 inch

3    stalks celery, sliced ½ inch

2    cups sweet Marsala wine*

3    tablespoons red wine vinegar

1    tablespoon dried thyme

2    tablespoons all-purpose flour

METHOD

Preheat the oven to 300 F. Using a 6 quart Dutch oven, place the onions on the bottom, spread evenly. Add the garlic and spread evenly. Arrange the pieces of chuck roast to make an even layer over the onions and garlic.

Arrange the carrots, potato pieces and celery over and around the beef. In a small bowl, whisk together the wine, vinegar and thyme. Pour this over the meat and vegetables in the Dutch oven. Cover and place into the oven for 2 to 2 ½ hours until the beef is well done and tender.

Remove the beef and vegetables to a serving bowl and put the Dutch oven on the stove over medium heat. Slowly whisk the flour into the sauce. Simmer for 2 to 3 minute, stirring constantly,  until the sauce thickens. Pour it over the beef and vegetables, tossing gently, and serve.

*NOTE: If you cannot find sweet Marsala, use the dry version and add 3 tablespoons of brown sugar.

Adapted from recipes in Cooking Light  magazine and Eating Well magazine. 

Parmesan Potato Soup

INGREDIENTS

1    tablespoon olive oil

3    shallots, chopped, about ½ cup

3    cloves garlic, minced

2    cups low sodium chicken broth

2    cups dry white table wine

1 ½  pounds Yukon or gold potatoes, diced ½ inch, 4 cups

2    teaspoons dried basil

2    teaspoons dried thyme

¼   cup grated Parmesan cheese

½   cup sour cream or Greek yogurt

½   cup half-and-half or 2% milk

      chopped chives for garnish

METHOD

Heat a medium sauce pan over medium-high heat and add the olive oil, swirling to coat. Add the shallots and cook for 3 to 4 minutes. Add the garlic and cook for 1 minute, Add the chicken broth, wine, potatoes, basil and thyme. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 5 to 6 minutes. Working in batches if necessary, remove to a food processor or blender and process to a smooth puree.

Rinse the sauce pan and return the soup to it, whisking in the parmesan until it is thoroughly melted and combined. Add the sour cream and half-and-half, stirring to combine. If the soup needs to be reheated before serving, do it over low heat and stir constantly to prevent burning. Serve with a garnish of chopped chives.

Adapted from a recipe in Cooking Light magazine

COOKS NOTE: The use of sour cream and half-and-half give a creamier soup whereas the use of yogurt and 2% milk reduces the fat calories without losing to much creaminess. Mix and match as you see fit. If you must add salt, only use ½ teaspoon.

Cannellini Bean Salad

INGREDIENTS

2          tablespoons Dijon mustard

2          tablespoons vinegar, Sherry or aged Balsamic

1          can Cannellini beans (15 ounces) drained, rinsed

½         cup diced fresh tomatoes

½         cup flat leaf parsley chopped

½         cup thinly sliced green onions

1          cup green bell pepper, diced ¼ inch

½         cup pitted Kalamata olives, sliced in half

METHOD

In a small bowl, stir the mustard and vinegar together with a whisk. Mix all of the remaining ingredients together in a salad bowl and pour the dressing over them, mixing well. Taste and season with salt and pepper as required.

Based upon a recipe from Susan Goss, West Town Tavern, Chicago, Illinois

Beef Daube Provencal

INGREDIENTS

2    teaspoons olive oil

1    pound boneless chuck roast, cut to 1 inch cubes

1    cup chopped white onion

1    cup chopped celery and leaves

6    cloves garlic, crushed

1    cup dry red table wine

2    cups chopped carrots

1    cup low sodium beef broth

½   teaspoon dried rosemary

½   teaspoon dried thyme

1    can (15 ounce) diced tomatoes

METHOD

Preheat the oven to 300 F. Heat a small Dutch oven over medium-low heat and add the oil to the pan, swirling to coat. Add the beef  and brown on all sides. Remove the beef and set aside.

Add the onion and celery. Cook for 5 minutes, stirring occasionally, then add the garlic. Cook the garlic for 30 seconds or until it becomes fragrant. Add the wine and bring to a boil scraping up any brown bits. Return the beef and add the carrots, broth, rosemary, thyme and diced tomatoes. Bring to a boil, cover and place into the oven. Bake the beef for 2 to 2 ½ hours or until it is tender. Serve over medium egg noodles.

Adapted from a recipe in Cooking Light magazine

Bourbon Glazed Carrots

INGREDIENTS

2    tablespoons butter

1    pound carrots, peeled, cut to ½ inch

1    pinch salt

½   cup bourbon

2    tablespoons dark brown sugar

1    pinch cayenne pepper

METHOD

Melt the butter in a heavy lidded skillet over medium-high heat and add the carrots and salt. Cook the carrots, covered, for 4 to 5 minutes, stirring occasionally. Reduce heat to medium-low and slowly pour in the bourbon. (Caution: it may flame up, so stand back while pouring and be ready to cover the pan with the lid.)

Keep stirring, until the bourbon is almost evaporated, about 3 to 4  minutes, and add the brown sugar, stirring to combine. When the carrots are tender and glossy in about 5 minutes, increase the heat to thicken the glaze for about 15 seconds, remove from the heat and add the pepper. Serve immediately.

Based on a recipe from AllRecipes  magazine