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!
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!
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!
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!
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!