Monthly Archives: September 2012

Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount

ingredients

  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}

directions

Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

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Gazpacho !

why the exclamation mark after gazpacho? because it sounds better when you exclaim it, gazpacho!!   and, there is some exciting news to be shared: we have a food processor now… ! ! ! !

yes folks, my dearest brother, sister-in-law and nephew purchased me {& matt} a food processor for my birthday… best gift  e v e r.  i have been using it non-stop since the day i got it, all those recipes that required one, and we had to use a potato masher, or our hands instead…and now we can use the real thing!

so with our new machine, matt got the great idea to try some gazpacho! {there’s that exclamation mark again…}

i can’t say that i made it, because really matt was the one that slaved away while i was busy working at home–i just occasionally popped over to the kitchen to snap a few photos of his gorgeous {& delicious} work.  and now i’m the one writing about it : )

it’s such a fresh treat, great for a warm day/evening and would make for an awesome appetizer.  we ate it for lunch served with a piece of whole wheat toast…delicious. never made it before? us either, but sure glad we did…give ‘er a try & let us know how it goes!

Gazpacho !

adapted from: palete/palette/plate

ingredients

  • 3-4 large ripe tomatoes, coarsely chopped
  • 1 red bell pepper, coarsely chopped {we used an orange one, yum!}
  • 1 large english cucumber, peeled & diced {we used a regular cucumber and it worked fine!}
  • 1 clove garlic {2 if small}
  • .5 medium onion, peeled & diced
  • 2 slices whole wheat bread, crust removed and cubed
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt, + more to taste
  • freshly ground black pepper, to taste
  • 1 avocado, for topping

directions

In a large bowl, combine tomatoes, bell pepper and cucumber.  Use a measuring cup to scoop out 1 cup of the mix and set in the refrigerator to chill {will be used later}.  Next, add garlic, onion, cubed bread, olive oil, vinegar and sea salt to the large bowl.  Use your hands  {please wash them well first!} to mix the ingredients together, crushing & mushing.  Place the bowl in the refrigerator and allow it to chill for at least an hour.

Once chilled, remove gazpacho in the large bowl from refrigerator and transfer to a blender or food processor.  Puree until smooth, working in batches if necessary. Season with salt and ground black pepper.  Chill in refrigerator again until ready for serving, at least 30 minutes.

Before serving, scoop ~1 tbsp of the chilled tomato/bell pepper/cucumber mix into each serving bowl of gazpacho for garnish and an added crunch.  Slice avocado into small bite size pieces and divvy it up into your bowls…enjoy!

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Dark Chocolate Cake with Fluffy White Frosting

it’s been forever since my last post… i have been busy turning 25!  yep, that’s right,  i am officially a quarter of a century old.

let me tell you, having your birthday at the start of labor day weekend is  «a w e s o m e» – i was so spoiled. one of my best friends flew in from san diego to visit me :: total surprise!! and all of my denver friends & family surrounded me with love and helped me celebrate alllll weekend long.

my birthday plan for friday was to go to happy hour with some friends and then invite the crew back to our apartment for drinks {like strawberry bumble bee} and cake.     –everyone told me that i can’t make my own cake…but i’m stubborn and i really wanted to make my own.  so, i proudly went about baking.    yes, i made my own birthday cake.–

well, it turns out that i probably should have let someone else do it.  don’t get me wrong, it tasted amazing, but it could have looked a little cuter.  no one warned me that when a recipe says to “flour the pan,” you really need to put some flour on there, not just sprinkle it on, or else half the cake will stay in the pan when you try and dump it out…

hopefully since i’ve already made the mistake, you can learn from it and make this cake with no issues.  because really, it is an amazing cake, and so much tastier than the boxed stuff.  i think the lopsided-ness just adds a little character ;)

happy birthday to me!  {note: i panicked when i started to write on the cake, so that’s why A. it looks funny and B. i used my initials… i’m so weird. and for those wondering- i used strawberry purée to color the writing icing, tasted delicious!}

Dark Chocolate Cake

recipe from: The Kitchn

yield: two 9″ round cakes or three 8″ round cakes

ingredients

  • 2 cups white sugar
  • 1.75 cups all-purpose flour
  • .75 cup cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk {i used skim, because its what we had}
  • .5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

directions

Heat oven to 350°F.  Grease and flour two 9″ round baking pans, or three 8″ round baking pans. {don’t be shy, Grease and Flour really well!}

In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.  Start boiling the water.  Add eggs, milk, oil and vanilla.

! When adding eggs it’s better to crack them into a separate small bowl, as opposed to directly into your mixing bowl.  This way, if any shell goes in too, you can see it and easily remove it before dumping them into your batter

Beat on medium speed for two minutes. Mix in the boiling water.  The batter will be quite thin.  Pour batter into your prepared {greased & floured!} pans.

Bake 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. {mine took about 30 minutes}  Remove from oven and cool for 10 minutes, then tap the cakes out of the pans.  Cool completely before frosting*. . .enjoy!!

*frost with fluffy white frosting {below} for an incredible cake!

Fluffly White Frosting

from: my mom’s kitchen

ingredients

  • double boiler 
  • 2 egg whites
  • 1.5 cup sugar
  • .5 tsp cream of tartar
  • dash of salt
  • 1/3 cup water
  • 1 tsp vanilla

directions

In the top of your double boiler, beat egg whites, sugar, cream of tartar, salt, and water with an electric mixer for 1 minute.  Have boiling water ready, add double boiler over boiling water and beat for 7 minutes or until thick.  You should have some nice peaks, and it should be “spreadable.”

Remove from heat.  Add vanilla and beat until desired consistency {should be spreadable and peak nicely}

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