Easy Chicken Enchiladas

 4 Chicken Breasts 

 I throw mine into the instapot for 24 min then shred 

1/2 onion minced 

1/4 C chopped cilantro or green onion OR Both ! 

Tomatos - chopped topping 

Sour cream topping or Mexican Cream 

1/2 red bell pepper chopped - I do it small because it’s less for the kids to notice and harder for them to pick out 

10-12 large flour or corn tortillas 

4 cups of cheese 

1 20 oz Can of Enchilada sauce I prefer Rosarita Brand

Shred chicken and use a large Mixing  bowl 

Add onions and bell peppers you can cook in a small frying pan while the chicken is steaming or throw in raw they will cook inside the tortilla. 

Add 3/4  c shredded cheese I use Costco Mexican blend 

Add about 1/4 the can of enchilada sauce & mix 

Roll your tortillas using a good size heap of the mixture you want to be able to have room fold in each side of the tortilla 

Once you’ve filled your pan evenly coat the enchiladas with the remaining sauce. 

Top with the rest of the cheese about 3 cups or whatever you desire I saw you can’t have too much cheese ;) 

Cover with foil and bake for about 20 minutes on 375°

I know when there is a good bubbling going on in the pan 

The chicken is pre cooked so you just need them to be warm veggies softened and cheese melted. 

Add toppings and enjoy immediately!! 

Served nicely with a side of Roasted Corn or Mexican Rice 

 

Yellow Curry Chicken & Cuscous

 3 Chicken Breasts 

1/2 med sized onion-  minced 

1/2 Red bell pepper- chopped to bite sized pieces 

1 tbsp minced garlic 

2 tsp kosher salt 

2 tbsp yellow curry powder 

1 can coconut milk 

1 tbsp butter 

Start your chicken 

3 chicken breast - mine were frozen so I threw them into the instapot for 16 min they were partially cooked but still undone in the middle so Inwas able to slice them not have it shredded. When done until the pit I thinly sliced them 

Meanwhile 

In a large skillet add butter to onion, peppers, garlic & salt

Cook till tender, once chicken is done slice and add to cook the rest of the way, on medium heat. 

Then add curry powder mix then add the coconut milk. You can adjust the flavor more curry flavor or more of the coconut tastes to your desired taste. I prefer the curry so I use it all & maybe even a little more. 

I served this dish on a box of fast cooking Cuscous Far East Brand that was also curry flavored, it only takes 5 min and your ready to serve. 

Optional modification... toss in broccoli for an extra veggie. 

And you can also add green onion as a garnish Enjoy ! 

Shrimp Tacos with Creamy Cilantro lime slaw

 For the Shrimp Tacos:

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
• 1 tablespoon extra-virgin olive oil divided
• 1 teaspoon chili powder
• 1 teaspoon ground chipotle chili
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 6 to 8 corn or flour tortillas
• Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:

• 1 cup nonfat plain Greek yogurt
• 1 tablespoons extra-virgin olive oil
• 1 clove garlic peeled
• 1/2 small jalapeno seeds and membranes removed
• 1/4 cup tightly packed fresh cilantro leaves
• 1/4 teaspoon kosher salt
• Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
• 2 cups shredded cabbage or slaw mix

• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately

Instructions

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Note:

• The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.

Nutrition

SERVING: 1taco (of 8), including tortilla, shrimp, and slaw

CALORIES: 158kcal

CARBOHYDRATES: 14g

PROTEIN: 13g

FAT: 6g

SATURATED FAT: 1g

CHOLESTEROL: 1mg

FIBER: 2g

SUGAR: 3g

 

Grandma Jennies Cabbage Rolls

This recipe has been a family favorite for decades. A long time passed down family recipe; I’m so happy to now share with my friends. Great Grandma’s memory lives on in so many ways but in particular some of the recipes she left with us. Especially the memories I made with her in her kitchen and garden. This one has stuck with me my whole life. For me this dish is the epitome of comfort food. Bringing back the sweet smells of days spent with sauce bubbling on the stove, her beautifully wrinkled hands and an apron dusted with flour. Teaching me and loving me. She is the reason I love to be in the kitchen. I hope you enjoy ! 

1 Large Head of cabbage 

1lb Ground beef 

1/2 cup minute rice 

1 sleeve of crackers/ Ritz or saltine crushed 

2, 8oz cans of tomato sauce - (1/2 a can into meat save the rest for the sauce)

1, 2 oz can of mushrooms or 2 oz chopped fresh mushrooms

1/4 c minced onions 

1 1/2 tsp salt 

1 tsp pepper 

1 Tbsp Worcestershire 

2 eggs 

1 Tbsp Melted butter 

2 Tbsp Lemon juice- for sauce 

2 Tbsp Sugar - for sauce 

Mix all ingredients into the meat - except the sugar and lemon juice and only use 1/2 can of tomato sauce. 

For the sauce mix the remaining tomato sauce with the lemon juice and sugar. I actually bought the and 8oz can and a large 15 oz can & made extra sauce. You just need to add enough sugar and lemon so it tastes sweet and citrusy. I did about 2 Tbsp of each. 

Core the cabbage and boil the head as the leaves steer to i peel help them off and set aside. You want them tender but not mush. 

Cut a couple out of the thick bottom it will help with rolling 

I like all the cabbage I  can get so I leave them. 

Roll your meat mix into a ball that fits nicely so you have enough space to roll the leaf in a little cabbage burrito ;) ticking in the sides first and then rolling over.

If I have extra small leaves that can’t be rolled I like to lift the rolls and set them in the leaf to add an extra layer of cabbage 

Pour or dollop the sauce over the top of each roll. 

Cover with foil 

Bake for 1hr 30min at 350°

Recipe Credit to my Great Grandma Jennie 1913- 2005 

Vietnamese Vermicelli Bowls

This light dish will leave you full, wanting more but I also believe quite healthy. Use the sauce in moderation a little goes along way. 

3 large chicken breasts Or 6-8 boneless skinless thighs bone on or out 

For bone in season skin with seasoning and bake 350 for  30-40 min 

For breast or boneless chop chop into bite sized pieces

Pan fry or oven bake with light oil i prefer coconut,  sprinkle desired  amount of the Cajuns choice blackening seasoning

Shrimp is also a great option. 

Base: Rice noodles or Try over chopped romaine lettuce as a salad !  Boil water for Rice Noodle Follow directions on packaging 

Veggies: 

Bean sprouts 

Radishes 

Carrots 

Cucumbers 

Bean sprouts 

Herbs: 

Thai Basil or regular basil

Mint

Cilantro  

Green onions 

Sauce :

1/4c lime juice 

1/4 c rice vinegar or any will substitute 

1/2 c Fish sauce 

A few drops of sesame oil

1 Tbsp sugar

1 Tbsp minced garlic 

2 Tbsp sunluck Hoisin sauce 

1 tsp chili garlic paste 

I add more or less to tweak the flavor to what i like. I prefer more sweet some like the tangy of lime to be more present . The fish sauce is salty so sometimes I add a little water. 

Topping: peanuts 

And grilled scallion onion (optional)

In a large bowl add noodles and veggies, herbs  and meat.

Drizzle desired amount of sauce to the bowl and toss top with  onions and peanuts. This dish will have you coming back for more, Enjoy ! 

NY Oscar with Garlic Mash

These steaks are Smooth as butter
I went all gourmet on the family tonight!!!
If I were rich I’d have Filet but these NY strips were on sale and they were dope !!! NY Oscar with blue crab and garlic mash
Did you know if you leave you salt your meat with kosher salt up to a day or more it brings out the flavor. Also leave your meat out for a couple hours before you throw it on the grill. You won’t regret it

Baked asparagus 350 for 15-20 mi. drizzled in coconut oil and blackened seasoning

Steaks - salted and cooked med rare

Garlic mash- peeled Yukon gold mash
Table spoon minced garlic
1/2 c heavy cream
Salt and pepper
1/2 stick butter
1/2 c Parmesan cheese
I used a Knorrs  packet of bearnaise aka (tarragon cream sauce )

Creamy Shrimp Enchiladas

These will melt in your mouth with flavor.

What you need:
2lbs shrimp
8oz heavy cream or whipping cream
2 cups of Monterey Jack cheese and 1/4 c cheddar 1/4 Parmesan
Or Mexican blend cheese
Can green chili’s or jar of pickled cactus chop into small chunks. You can also use an Anaheim or Poblano pepper
1/2 onion
Lime juice
Chili Lime seasoning Trader Joe’s
Cumin
Ground pepper
Minced garlic
1/2 sweet corn or 1c frozen roasted corn frozen (Trader Joes)
and cooked .
Avocado
Chopped fresh cilantro
8 flour or white corn tortillas
Chili Verde Salsa

2lbs Shrimp pre cooked
or raw- cook in 2 tbsp butter and some fresh garlic
& splash of lime
Cut shrimp into small chunks

For Sauce:
Melt 2tbs butter in pan add garlic about (1-2 tbsp)and onion and sauté for 5-10 add green chips or pickled cactus
& Corn
Add cream and cheese gradually add  you can even melt in a dollop of sour cream
Chili lime seasoning
Lime juice a splash
A dash of cumin - not too much !

Coat the bottom of your glass pan with salsa verde
Spoon desired amount of shrimp in to tortilla add a sprinkling of Monterey Jack
And spoon a drizzle of the sauce in, fold and roll and add to the pan
Once the pan is full of tortillas. Cover the tortillas with the remaining sauce.
Cover with foil
 Bake 350-375  for 20-30 min till bubbling hot.
When done top with sliced avocado and fresh cilantro.