Salsa Verde White Chicken Enchiladas

Recipe from: joyouslydomestic
Image Credit: Angela

Salsa Verde White Chicken Enchiladas

“If you're not up for making the homemade version of the salsa, I suppose that a store-bought Salsa Verde will work.  But, I promise you that going the extra mile to make it homemade is beyond worth it.  The salsa can be made (and is even better) 1 - 3 days in advance.” Angela

Ingredients:

For the filling:

3 - 4 cups shredded, cooked chicken

2 tablespoons olive oil

1 onion, peeled and cut into small chunks

1 clove garlic, peeled and minced

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

3 cups shredded cheddar or Colby cheese

For the sauce:

4 tablespoons butter

3 tablespoons AP flour

3 cups chicken stock

1 cup sour cream

¾ cup green salsa (see recipe here or use store bought)

Black pepper, to taste

Additional ingredients:

10 ct. 7 - 8 inch soft flour tortillas

Additional 1 cup shredded cheese for topping enchiladas

Thin slices of tomato (optional)

Non-stick spray

Directions:

Preheat oven to 350°F.

Heat up the olive oil in a large sauce pan over medium heat. 

Cook onions and garlic until just softened. 

Add in the cumin, paprika... 

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Yields 10 enchiladas.

Caramel Coffee Shake

Recipe from: dailydelicious
Image Credit: dailydelicious

Caramel Coffee Shake

“Whenever I go out with my sister (our shopping time), we will have the Frappuccino, my sister love Caramel Frappuccino Blended Coffee with whipped cream but I like Espresso. Iced coffee for a hot day is great, and I like the time when we drink it while watching all the people around us, talking and don’t have to care about the time. But I found that my sister love for caramel and whipped cream is very much (she always finish the cream before drinking the coffee!). So, I want to make this one to surprise her.” dailydelicious

Ingredients:

Caramel cream:     

50 g Sugar

2 tablespoons water

2 tablespoons whipping cream

Sweet whipped cream           

½ cup Whipping cream

1 tablespoons Sugar

Coffee:         

1⅓ tablespoons Instant coffee

2 tablespoons Hot water

4 tablespoons Caramel cream

1 tablespoons Condensed milk

4 tablespoons Milk

400 g Ice

Preparation:

First make the caramel cream.

Put the whipping cream and 1 tbsp of water in a microwave proof measuring cup, cover with 

plastic wrap and heat in the microwave for 30 second and set aside.

Pour the sugar and 1 tablespoon  water in a big ceramic bowl, cover with plastic wrap, heat in 

the microwave for 3-4 minutes (for mine, 3.20 minutes is the right time). 

Get the bowl out of the microwave (I suggest putting the glove on, it’s very hot and you can burn 

your hand), take the plastic out and pour the whipping cream mixture in, the caramel will be 

bubble (this is the reason for big bowl).

Now you get the caramel cream.

Second beat the whipping cream

Put the whipping cream and 1 tablespoon sugar in a bowl beat until hold a stiff peaks.

Put the whipped cream in pastry bag with star nozzle for decorating and put it in the fridge while 

you make the coffee.

Third make the coffee shake

Pour the 2 tablespoons of hot water over the instant coffee, mix in the condensed milk and milk, 

set aside.

Put the ice in bowl of the blender, pour 4 tbsp of caramel cream over the ice and follow by the coffee mixture.

Blend until the ice is distributed, then pour the mixture into 2 glasses.

Now decorate

Squeeze the whipped cream over the coffee and use the remaining caramel cream drizzle over 

the top.

Serve immediately.

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Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Quick and Easy Mexican Chicken

Recipe from: allrecipes
Image Credit: ALFANN02

Quick and Easy Mexican Chicken

  

Ingredients:

4 Skinless, boneless chicken breasts

Cooking spray

1 clove garlic, minced

1 pinch salt

1 pinch ground black pepper

pinch ground cumin

1 cup salsa

1 cup shredded Cheddar cheese

Preparation:

Preheat oven to 375° F (190°C).

Heat a greased skillet to medium.

Rub chicken...

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Servings 4.

Vegan Enchiladas

Recipe from: vegancajun
Image Credit: Ginger

Vegan Enchiladas

“When I first made them, I figured the calories and came up with 900 per serving!  Yikes!  When I made them the second time, I was able to reduce that to about 500.  Not "diet food" but definitely better!!!”  Ginger

Ingredients:

For the sauce:

1 tablespoon vegetable oil (I use olive or grape seed)

1 small onion, diced

2 cloves of garlic, minced

1 jalapeño pepper, seeded (if you're chicken) and diced

1½ tablespoons cumin

1 1/2 tablespoons chili powder

8 ounces tomato sauce

¾ cup water

Sea salt to taste

For the filling: 

1-2 tbsp vegetable oil (I used one - if you see you need more, you can add another)

1 pound firm tofu, drained and loosely crumbled (I prefer Wildwood's sprouted tofu in extra firm 

or super firm)

10-12 flour or corn tortillas (we don't like corn, so we use flour or a mixed grain tortilla)

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 jalapeño pepper, seeded (if you're scared) and diced

1 cup coarsely chopped fresh cilantro

3 tbsp Pampered Chef Southwest Seasoning (or you could sub 1 1/2 tbsp cumin and 1 1/2 

tbsp chili powder)

2 tablespoons soy sauce

Sea salt and pepper to taste

Preparation:

In a small saucepan over medium heat, heat oil until shimmering. 

Add onions, garlic, and jalapeno pepper... 

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Note:  Mine needed to be just a wee bit more "saucy."  But they were SO good!  The birthday 

dinner was at my in-laws and was one vegan dish besides all the meaty tacos and fajitas.  I'm 

the only vegan in our family.  But even still, we only brought home one for Brooke's lunch the 

next day.  The rest were devoured!  

CeeDee Drink Recipe

Recipe from: spiritdrinks
Image Credit: Spiritdrinks

CeeDee Drink Recipe

“The CeeDee drink is made from gin, Kahlua, Mandarine Napoleon, hot coffee and whipped cream, and served in a white wine glass, or an Irish coffee glass.” Spiritdrinks

Ingredients:

½ shot Gin

½ shot Kahlua Coffee Liqueur

½ shot Mandarine Napoleon

 Coffee (hot)

 Light Cream

Garnish: Mint Sprig, Ground Coffee

Glass: White Wine Glass

Instructions:

Add the gin and liqueurs to a thick-walled wine glass, or an Irish coffee glass.

Nearly fill with hot coffee and top with whipped cream.

Sprinkle a little ground coffee on top and garnish with a small sprig of mint.

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Salmon with Balsamic Glaze

Recipe from: mykitchenintherockies
Image Credit:mykitchenintherockies

Salmon with Balsamic Glaze

"Healthy, delicious and irresistible.“ mykitchenintherockies

Ingredients:

4 salmon steaks, at room temp.

2 tablespoons olive oil

Salt and pepper

¾ cup (180 ml) good balsamic vinegar

2 tablespoons maple syrup

2 tablespoons Dijon mustard

1 clove garlic, peeled and chopped

Instructions:

Heat a griddle to 375 F.

Baste with oil.

In a smaller pan...

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Oriental Style Roast Chicken

Recipe from: sunflower-recipes
Image Credit: Sunflowerfoodgalore

Oriental Style Roast Chicken

“When I roast chicken I normally like to marinate it for a while to give it a nice flavor. This oriental style recipe isn't anything from a known recipe. It's tried and tested; I have repeatedly made this for years.” Sunflowerfoodgalore

Ingredients:

1 fat clove of garlic

1 stalk of spring onion

1 small piece of ginger

½ teaspoon of salt

1 teaspoon of five spices

1 teaspoon of sugar

1 tablespoon of mushroom dark soy or normal dark soy.

Preparation:

Crush garlic, spring onion and ginger to a rough paste using a pestle and mortar.

Add this to a mixture of salt, five species, sugar and dark soy.

Cut the chicken open along the centre backbone using a meat scissors/shear.

Then open up the chicken like a book, and using a large knife gently crack the centre top of the 

breast bone without cutting into the meat, this helps the chicken to lay flat without using force to 

press the chicken breast flat from the skin side.

Put the chicken in a large plastic bag or a roasting tin; rub the marinade all over the skin and 

bone, then leave the flavor and color (soy) to penetrate for 3 - 4 hours.

Scrap off bits of marinade on the chicken.

Put a wire rack on a roasting tin follow by some water then rest the chicken skin side down on 

the rack.

Roast at 190 - 200°C for about 30 minutes, turn over skin side up and roast for another 30 

minutes till golden brown.

If using a small chicken total roasting time is about 50 minutes, for a large roaster around 1 

hour 10 minutes.

Add enough water to the roasting tin to about 1 cm high will help to avoid chicken juice hitting 

the red hot roasting tin and spit all over the place, making such a mess to the oven.

Also the juice collected using this water method will not burn or char.

Rest the cooked chicken before cutting into pieces.

The juice collected on the roasting tin can be reduced to serve as a sauce.

Do skim off the fat.

I find roasting chook using this recipe has always been very juicy and tasty, far better than 

roasting it the traditional English method.

This marinated chicken is suitable for barbecue too.

I always serve this roast chicken with a ginger chili sauce from this recipe.

Ginger chili sauce:

40 - 50g medium hot red chili (add a few bird's eyes if you like a fiery hot sauce)

1 chunk of ginger, about 30 - 40g

1 large clove of garlic

4 - 5 tablespoons lime juice

4 - 5 tablespoons water

2 teaspoons of light soy

1 tablespoons fish sauce

2 tablespoons sugar

Blend all the ingredients together in a mini blender till smooth.

This chili sauce is quite hot when freshly made, if you have enough left over can keep in the 

fridge for few days, the longer you keep it the milder it gets but still nice.

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