Friday, August 20, 2010

Strawberry Spinach Salad


I have really been craving this salad (being pregnant and all) I have had several versions of this salad and this one in particular is one my roommate from college use to make!

Ingredients:
1 Package of baby spinach leaves(may mix with other leafy greens)
Chicken breast strips (precooked....I just used some leftover chicken I cooked in the crock pot)
Fresh strawberries or raspberries or both
1 avocado
Feta Cheese
Caramelized Almond or walnuts *recipe follows
1/3 stick of butter or margarine
2 tsp. Sugar
Raspberry/ Strawberry Vinaigrette Dressing (Brianna's or Marie Calendar's are really good)
Hardboiled Egg
Wax Paper
* I added cucumber as well

Instructions for caramelizing walnuts or almonds:
In a small saucepan heat 1/3 stick of butter and 2 tsp. sugar on medium heat. Once melted add nuts in the saucepan and stir continually until syrupy (this should only take a few minutes). Then place nuts onto wax paper and allow to cool.

Assemble salad to your liking!
Enjoy!

Sunday, August 1, 2010

Sour Cream Chicken Enchiladas


I had never tasted Sour Cream Enchiladas til I moved to Texas! Now it is the only thing I order when we go to a mexican restaurant! I found this recipe Here
Both my husband and I loved them!
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.

Filling:
2 tablespoons olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese


12 corn tortillas
1/2 cup shortening, oil or lard (optional)

Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups sour cream
1/2 cup (1 4-ounce can) chopped green chiles


2 tablespoons chopped cilantro
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by
Wrapping tightly in plastic wrap and microwaving for 40 seconds,
Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.

The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro and pepper, and serve hot. Makes four servings of three enchiladas each.

Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.