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 

Salt

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.

 

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. 

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!

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.

Dutch Vegetable Soup

I love to cook and I am rarely turned away from recipes with a million ingredients, but every once in awhile, I too like a simple and easy meal! This is one of those, 20 minutes from stove to table and it is a family recipe to boot! One of those comfort meals that reminds me of my childhood. One my Mom used to make and my brother and I always loved. One I now make for my parents when they come to visit and we still all enjoy it just as much as we did 20 years ago! It is called "Dutch Vegetable" Soup..and there is nothing Dutch, or even really vegetable about it! It is more like "Meatball Kluski Vegetable" Soup, but heck, I am half Dutch, so Dutch Vegetable Soup is much more appropriate! Where my mom came up with the name remains a mystery, but it is darn good, super easy to make (just 5 ingredients) and oh so good! I made it for dinner tonight and I am heading back to the kitchen for seconds! 

Dutch Vegetable Soup

1 lb. of lean (90/10) ground beef

16 oz. bag of Kluski noodles

16 oz. bag of frozen mixed vegetables

1/3 cup instant beef granules

16 cups of water

Add 16 cups of water to a large pot and bring to a boil. Add the beef granules and stir to combine.

Roll the ground beef up into approximately 50 small (chestnut sized) meatballs and carefully drop into the boiling water.

Add the Kluski noodles and cook for the time recommended on the package, usually 16-18 minutes. 

When there is 5 minutes left on the time, add the bag of frozen vegetables and stir to combine

Eat and Enjoy! :)

Baked "Fried" Pickles

Love fried pickles, but not that fat? Well then this is the recipe for you! Haven't tried a fried pickle before, well then you have no idea what you are missing!! This is a must try recipe. It is super easy, super flavorful and makes a great addition to any meal. With just a few simple steps, you can have this appetizer on your table for your guests to share. I recommend doubling the batch, as they will go fast and people will surely be asking for more!

Baked "Fried" Pickles

3 Large Kosher Dill Wholes (I used halves, so in this case, I used 6)
2 Eggs
1/4 cup Milk
1 cup Flour (All Purpose)
1/2 cup Seasoned Bread Crumbs
1/4 cup Seasoned Panko Crumbs

Preheat the oven to 425 degrees.

Slice each pickle into 1/4" pieces, they should look like coins or half moons, depending on what kind of pickle you started with.
Take 3 small mixing bowls and put the flour in one, the eggs and milk in the second (and whisk them together), and the breadcrumbs (mix them together) in the third.
Coat each pickle piece with flour, then dip in the egg/milk mixture, and then the bread crumb mixture, and place on to an oiled cookie sheet.  

Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.
Serve with a side of ranch dressing and ENJOY!  

Pork Carnitas

If you like authentic Mexican food, than this is the recipe for you. You can eat this stuff by itself, wrapped up in a corn tortilla with some white onion and cilantro or as a addition to a salad! It is so good and so versatile! Carnitas means "little meat", which is just what it is. Little pieces of super flavorful meat! And the best thing is, this recipe makes a lot..so try it one or several ways! I promise you, despite the multi-step directions, you won't be disappointed!

Pork Carnitas

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes (I have used both bone in and boneless, you still get the same, great result!)
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
2 onions, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced and keep the spent halves

Preheat the oven to 300 degrees.

Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once the pot has come to a simmer,  cover and transfer it to the oven.  

Cook until the meat falls apart when prodded with a fork, approximately 2 hours. Discard the bone if using a bone-in roast.

Remove the pot from the oven and turn on your broiler.  Using a slotted spoon, remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes or until you have about 1 cup of liquid remaining.

While the liquid is reducing, shred the meat into small chunks or pieces.  Once the liquid has become a syrup, add the meat back to the pot and fold into the syrup.  Give it a taste and adjust the salt and pepper if needed.

Scoop the pork back onto the foil lined pan and spread evenly into a single layer. 

Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, an additional 5 to 8 minutes. Serve immediately!