Green Chile Chicken Enchiladas

This recipe for Green Chile Chicken Enchiladas is astetically appropriate for this time of year, so I couldn’t think of a better time to share it than right before Christmas. The recipe consists of tender shredded chicken wrapped in a flour tortilla, smothered in a delicious green chile sauce, and finally topped off with shredded cheese, diced tomatoes and a dusting of cilantro. When I eat enchiladas, the sauce has to be the star of the dish. What’s so great about this recipe is the sauce is guaranteed to be great with very little work involved. I’ve taken my favorite store-bought green sauce (Frontera Green Chile Enchilada sauce) and blended it with cilantro and onions to give it more depth. I used to scoff at store bought sauces, but once I discovered this high-quality flavorful option, making the sauce from scratch isn’t necessary. Although I baked the chicken, another time saving option for enchiladas is using a store-bought rotisserie chicken and shredding it. I love how quickly a satisfying meal comes together with a few simple tricks. I hope you get to enjoy this green and red festive dish sometime this holiday season!

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Green Chile Chicken Enchiladas

Yield: 6 enchiladas

What You Need

  • 1.5 lbs boneless skinless chicken breast or 1.5 lbs rotisserie chicken shredded
  • 2 tablespoons olive oil (not needed if using rotisserie chicken)
  • Ground black pepper and garlic salt (not needed if using rotisserie chicken)
  • 2 8 ounce packages Frontera Green Chile Enchilada sauce, or other store bought green chile/verde enchilada sauce
  • 1/4 cup cilantro
  • 1/3 cup chopped purple or white onion
  • 1/4 cup reduced fat cream cheese
  • 6 flour tortillas
  • 1 cup Mexican blend shredded cheese
  • Diced tomatoes and chopped cilantro for garnish

What To Do

  1. Preheat oven to 375 degrees. Place chicken breasts in a baking dish and coat evenly with 2 tablespoons olive oil. Generously coat with ground black pepper and garlic salt. Bake chicken for 30 minutes, or until cooked through and no longer pink. (Skip this step if using rotisserie chicken)
  2. While chicken is baking, pour both packages of sauce in a blender. Add cilantro and chopped onions and blend until uniform.
  3. Once chicken has cooled, using two forks, shred chicken. When shredded, I like to take a sharp knife and chop the chicken so it is fine and there are no large shreds. Place chicken in a mixing bowl.
  4. Place 1/4 cup cream cheese in the microwave for 10 seconds to soften it. Add cream cheese and 1/2 cup of blended sauce to the chicken. Stir until the chicken is evenly coated.
  5. Divide chicken evenly among six tortillas. Wrap tortillas and place in a baking dish seam-side down. Once all six filled tortillas are side by side in baking dish, pour remaining sauce evenly over enchiladas. Top evenly with 1 cup shredded cheese. Bake for 30 minutes or until cheese is melted and enchiladas are heated through.
  6. Top with diced tomatoes and chopped cilantro. Serve immediately.
http://glorioffood.com/2014/12/23/green-chile-chicken-enchiladas/

Caramelized Cauliflower Slivers

Until I got into cooking, I never realized that the way a food is sliced can completely change the way it tastes and the way that particular ingredient becomes part of a dish. A zucchini cut into discs is certainly different than a zucchini cut into long ribbons. You may find those discs sautéed into a stir fry, whereas the ribbons would be better suited for a fresh summer salad. I love when I’m at a restaurant and a certain vegetable will be sliced uniquely, and the new shape totally changes the way I think about the food and in turn, changes the way it tastes.

Although I’ve had roasted cauliflower many a times, when I saw this recipe for Caramelized Cauliflower Slivers, I was captivated by the thin pieces which are so different than the large florets that typically emerge from my oven. I loved how the slim pieces allow for more surface area to become roasted and crispy. I’m not one to compare a health food to a snack food, but my husband and I literally popped these cauliflower slivers like they were chips and the entire pan disappeared in mere minutes. I can’t believe I’m professing my love for something as basic as roasted cauliflower, but by simply using this new slicing technique this dish became anything but basic. I know this new preparation has me thinking about other ways I can slice vegetables to step them up a notch, and I hope it does for you too!

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Caramelized Cauliflower Slivers

Recipe Source: The Family Cooks

What You Need

  • 1 large or 2 small heads cauliflower and/or broccoli cut from top to bottom into thin slices (some will crumble, that's ok)
  • 3 to 4 tablespoons olive oil (enough to thinly coat all the vegetables), plus more for the baking sheets
  • 2 to 3 garlic cloves, minced
  • Salt and freshly ground black pepper

What To Do

  1. Preheat the oven to 425 degrees. Lightly oil 1 or 2 baking sheets or line with parchment paper.
  2. Combine the cauliflower and/or broccoli with the olive oil, garlic, salt and pepper in a large bowl and toss until thoroughly coated. Transfer to the baking sheet(s) and spread out so that the pieces aren't crowded.
  3. Roast until golden and tender, flipping occasionally so that the slices brown evenly, 25-30 minutes.
http://glorioffood.com/2014/12/17/caramelized-cauliflower-slivers/

Spiced Pecans

This holiday season, Cooking Light is running a Bake It Forward campaign, encouraging people to bake an extra batch of treats for a friend, coworker, charity, community organization, or anyone who could use some good cheer. I can totally get behind this idea because I’m a firm believer that good food should be shared, especially food that is homemade with love. If you following me on Instagram, you may have seen that I Baked It Forward by bringing brownies to the fire station in our neighborhood. It was an unexpected surprise for them, and it made me feel good to see their reactions. You can post your own Bake It Forward picture on Instagram and #BakeItForward for a chance to win $500 from Cooking Light.

Last week I made these Spiced Pecans, and although they’re not technically a baked good, I thought they’d be an easy thing to make an extra batch of and share. Anyone on the receiving end of these sweet and spicy nuts will love how they can be enjoyed as a quick snack or added to the top of a salad. They would also look enticing on a coffee table during a holiday party. The ancho chili powder, syrup and other seasonings make these Spiced Pecans a tasty homemade gift for anyone to Bake It Forward!

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Spiced Pecans

Recipe Source: Cooking Light Magazine

What You Need

  • 2 tablespoons maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoons ancho chile powder (add an additional teaspoon for extra spice)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups pecan halves

What To Do

  1. Preheat oven to 375°.
  2. Combine maple syrup, Worcestershire, chile powder, cumin, salt, and pepper in a large bowl, stirring well. Add nuts to syrup mixture; toss well to coat.
  3. Arrange nuts in a single layer on a jelly-roll pan lined with parchment paper. Bake at 375° for 10-13 minutes or until lightly browned and no longer sticky. Cool completely on pan.
http://glorioffood.com/2014/12/09/spiced-pecans/

Classic Lasagna

Two weeks ago my husband and I hosted our first Thanksgiving. Luckily there wasn’t too much pressure since I had tons of help from my mom and sister-in-law, and because it was just my family for the holiday. Prior to their arrival, I prepared as much as I could so we would have plenty of food to eat and ready-to-go meals. Everyone rolled into town late on Tuesday, and with children involved, it was too late to go out. I wanted to have dinner ready for them when they arrived, so I made my first ever Classic Lasagna. As I scoured the internet for the best lasagna recipe, I became overwhelmed by the variations and options. Ultimately I consulted my mom for a tried and true recipe, and the outcome was everything I had hoped for! The lasagna was meaty, cheesy and saucy, possessing many qualities of the perfect winter comfort food dish. Although this dish does take a little time to prepare and assemble, the degree of difficulty is low and it’s not nearly as involved as some other lasagna recipes. Plus, this dish feeds an army, is great left over and freezes well. Served with a big salad and a glass of red, this Classic Lasagna was the perfect way to kick off our indulgent holiday week!

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Classic Lasagna

Recipe from American Beauty lasagna box, with my own slight changes

What You Need

  • 1 lb grass fed ground beef
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 tablespoon parsley flakes
  • 1 tablespoon basil
  • 1 1/2 teaspoons salt
  • 1 one pound can of diced tomatoes
  • 2 6 oz cans of tomato paste
  • 1 cup water
  • 10 oz lasagna noodles
  • 3 cups ricotta cheese
  • 2 beaten eggs
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons parsley flakes
  • 1/2 cup grated parmesan cheese
  • 1 pound mozzarella cheese, shredded

What To Do

  1. Heat a large saucepan on medium heat. Add meat and onions, browning slowly, while breaking the meat up into small pieces. Continue browning until cooked, and then spoon off excess fat.
  2. Add next 6 ingredients to the pot. Simmer uncovered 30 minutes to blend flavors, stirring occasionally. After 30 minutes, gradually add up to a cup a water to achieve desired sauce consistency.
  3. While the sauce simmers, cook noodles in boiling salted water until tender. Drain and rinse in cold water. Lay noodles out on a plate or cookie sheet individually to prevent noodles from sticking together.
  4. Combine ricotta cheese with eggs, seasoning and parmesan cheese.
  5. In a 9x13 baking dish, place 1/3 of the noodles on the bottom of the dish. Spread 1/3 cottage cheese mixture over the noodles. Layer with 1/3 meat sauce and 1/3 mozzarella cheese. Repeat layers 2 more times.
  6. Bake lasagna at 375 degrees for 30 minutes, or until nice and hot all the way through. If you're making this a day ahead and its coming out of the refrigerator, you may need to bake for up to 45 minutes.
  7. Let stand 10 minutes before cutting.
http://glorioffood.com/2014/12/08/classic-lasagna/

 

Kale Caesar Salad

When a couple of friends came to visit earlier this year, I joked that we were going to be on a Kale Caesar Salad Tour. Ever since the word got out about kale, salads containing this leafy superfood have been gracing restaurant menus everywhere. Each and every restaurant I took my friends to when they were in town had some version of a kale caesar on the menu. And we ordered it at each and every spot.

Since I’m often ordering kale caesar salads when out, I’m shocked that I haven’t thought to make my own at home…until now. I came across a great caesar dressing recipe, and decided that with a few tweaks, I could make this healthier and just as good as its restaurant counterpart. I swapped mayo for Greek yogurt, ensuring the dressing is just as creamy without tons of fat. With the tanginess from the lemon and garlic, the dressing packs nothing but punch. One bite of salad, and my husband was already commenting that it tasted unhealthy. It’s a victorious moment when something healthy tastes much more sinful than it is!

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Kale Caesar Salad

Recipe adapted from Real Simple

What You Need

  • 1/4 cup Greek yogurt
  • 1/4 cup finely grated Parmesan (1 ounce) + extra for garnish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons olive oil
  • 1-2 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • kosher salt and black pepper
  • 1/2 medium bunch kale, thick stems removed and leaves thinly sliced (about 5 cups)

What To Do

  1. In a small bowl combine all ingredients except for kale.
  2. After the thick stems have been removed from the kale and the leaves have been thinly sliced, place kale in a large bowl. Add salad dressing and coat evenly.
http://glorioffood.com/2014/11/11/kale-caesar-salad/

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