Wednesday, June 26, 2013

Chicken and Avocado Enchiladas

Chicken and Avocado Enchiladas

2 teaspoons vegetable oil
1/2 yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon sugar
4 tablespoons ground cumin
4 tablespoons dried oregano
1/2 tablespoon chili powder
1/2 tablespoon garlic powder 
1 can of beer
1 (28 oz) can of crushed tomatoes
1 cup chicken broth
1 tablespoon balsamic vinegar
4 ripe avocados diced
1 1/2 chicken breasts, chopped
1 cup cilantro leaves, roughly chopped
1/2 red onion, finely diced
1-2 (depending on your heat level) jalapeno peppers, seeded and diced
juice of 1 lime
16 corn tortillas
2 cups shredded Monterey Jack cheese 

Heat 1 teaspoon of oil in a sauce pan.  Add the chicken, 1 tablespoon oregano, chili powder, garlic powder and salt and saute until browned on the edges. Remove and set aside.
Add the remaining 1 teaspoon of oil to the pan and saute the onion for about 5 minutes. Add the garlic, sugar, cumin and remaining oregano, and saute for an additional 2 minutes. 
Add the beer, tomatoes, and broth and simmer for 20 minutes, stirring occasionally. Add the vinegar. 
Heat the oven to 400F.

Toss the avocados with the cilantro, chicken, red onion, jalapenos and lime juice. 
Spread 1/2 cup of sauce on the the bottom of a 9x13 casserole dish. Dip each tortilla in the remaining sauce and add 3 tablespoons of the chicken mixture onto each. Roll up and arrange seam side down in the casserole. 

Pour the remaining sauce over the top of the tortillas, top with the shredded cheese and cover and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Let cool and serve.


Monday, June 24, 2013

Thai Chopped Chicken Salad

Looking for a cool and refreshing dinner option on these hot summer nights? Here is the perfect recipe. Packed full of flavor and ingredients, this salad offers a bit of heat, but won't heat up the kitchen!

Thai Chopped Chicken Salad 

2 boneless skinless chicken breasts
1 (16 oz.) bag of coleslaw mix
1/2 cup fresh cilantro, chopped
1/2 cup green onions, chopped
1/2 cup peanuts, chopped

3 cloves of garlic, minced 
1/2 tablespoon (more or less, depending on your heat level) crushed red pepper flakes
2 tablespoons soy sauce
2 tablespoons white balsamic vinegar
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon sesame oil
1/2 tablespoon oyster sauce
1/4 cup creamy peanut butter
1/4 cup water

Bring a large pot of water to a boil. Add the chicken and cook for 15-20 minutes. Remove, drain and cool completely. Shred or chop the chicken and set aside. 

Chop the cilantro and green onions and add to a large bowl. Add the coleslaw mix and toss to combine. Add the chicken to the bowl and keep chilled. 

Add the garlic, pepper flakes, soy sauce, vinegar, sugar, lime juice, sesame oil and oyster sauce to a small bowl. Whisk until smooth. Add the peanut butter and water and continue to whisk until smooth and creamy. 

Toss the salad with the dressing and top with the peanuts. Serve chilled. 

Thursday, June 20, 2013

Beef and Broccoli

Have a hankering for take out and don't want to pay the price? Well here is a healthier and more affordable option. This easy and delicious meal is a quick one to make and is sure to be a hit that the whole family will enjoy!

Beef and Broccoli 

 1/3 cup Hoison Sauce
2 teaspoons Asian Sesame Oil
1/3 cup Oyster Sauce
1 teaspoon Soy Sauce
1 teaspoon white sugar
1 teaspoon (or more if you like more heat) Thai Chili Garlic Paste
1 lb. beef cubes (cut into bite size pieces)
3 tablespoons vegetable oil
A few shakes of ground ginger
3 cloves minced garlic
4 cups of broccoli florets
1 medium onion, thinly sliced 

Mix together the hoison sauce, sesame oil, oyster sauce, soy sauce, sugar, ginger and garlic paste and set aside.

Heat vegetable oil over medium high heat in an electric wok (or large saucepan). Add the garlic and saute for 30 seconds. Add the beef cubes and cook until no longer pink. Remove the beef and add the broccoli and onion. Saute for 5-7 minutes, or until the broccoli is bright green and tender. Return the beef to the wok and add the sauce. Simmer until heated through.

Serve over rice and enjoy!

Thursday, June 13, 2013

Pasta with Roasted Red Peppers and Sausage

This dish should really be called "I was short three ingredients so I came up with this." On paper the original recipe was much more elaborate, but when I came up a few ingredients short, I compromised and voila. However, in the end it was a success!! It's one of those tried and true recipes that we go back to at least once a month. Super easy to make, super flavorful and always a crowd pleaser. So next time you are in the mood for Italian and want something a bit on the spicy side, try this!

                                    Pasta with Roasted Red Peppers and Sausage

2 tablespoons of Extra Virgin Olive Oil
6 links of Hot Italian Sausage (or if you prefer things a bit on the milder side, use Sweet Italian Sausage)
1 medium onion, finely chopped
1 lb. of pasta (penne, campanelle, ziti, farfalle, etc.)
3 cloves of minced garlic
1 12 oz. jar/can of roasted red peppers, chopped
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Cook the pasta according to the package directions for al dente. Drain and keep warm.

While the pasta is cooking, heat the olive oil over medium high heat in a large skillet. Remove the sausage from the casings and break apart while cooking. Cook for 5 minutes or until the edges are browned. Drain if necessary. Add the onions and cook, stirring occasionally, for 5 minutes.

Add the garlic, pepper flakes and roasted red peppers. Heat through .

Pour the sausage mixture over the pasta and immediately top with the Parmesan cheese and the fresh basil.