delishytown:

Cheesy Chicken Enchiladas with Rice and Beans

Yum! I love Mexican food, especially with a side of rice and beans, and especially covered with melted cheese. If you asked my husband where I’d eat if I could go anywhere, he’d tell you it’s always Mexican. I love to make it at home too. The good thing about making Mexican food at home is that you can control the ingredients and amount of fat/lard that goes into your food. I save calories by using a little olive oil instead of lard, use fat free vegetarian refried beans, and cover the whole thing with cheese. So, basically swapping lard calories for cheese calories. It all works out.

This is a good thing to make on a cold day when you’re really really hungry.

Here’s how:

Cook your favorite rice in some chicken broth. I used brown rice. 

Poach 2 boneless skinless chicken breasts in a covered pan on low heat with a little chicken stock, fresh ground pepper, and a bay leaf. Cook until no longer pink inside.

Chop 1 large onion & saute in a skillet with a little olive oil. Remove about 2 tblsp to a plate for the enchilada filling.

To the onion skillet add 2 smashed garlic cloves, salt and pepper, chopped jalapeño peppers (optional) 1 large can of enchilada sauce, a sprinkle of cinnamon, a dash of smoked paprika, 1 tblsp unsweetened cocoa powder, 1 tsp sugar, 1 tblsp ancho chili powder. ( or just the enchilada sauce without any added seasonings) Simmer until bubbly.

Shred the cooked chicken and combine with the reserved chopped onions and 1/4 cup of the sauce. Dip each tortilla in the simmering sauce, fill with some of the cooked chicken and roll them up arranging in a buttered casserole dish, being careful not to burn your fingers. Cover with the rest of the sauce & shredded cheddar cheese and bake at 350 until hot and bubbly. Meanwhile open a can of fat free refried beans, put them in a casserole with some of the cooked rice and a little chicken stock, cover with cheese and bake with the enchiladas. 

Yum!

salveo:

Cheesey Mushroom Pull Apart Bread

For the Mushrooms

• 12 oz sliced mushrooms
• 1 Tbsp butter
• 1 Tbsp chopped fresh thyme

For the Bread

• 1 unsliced loaf sourdough bread
• 12 ounces Provolone cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

myfunnylittleworld:

Need to try these before you die!!!

theartoffood:

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)

Serves 2

Ingredients:

• 2 boneless chicken breasts
• 1 can chickpeas
• Lettuce or field greens
• Sunflower seeds (Salted or unsalted, depending on preference)
• 1 1/2 lbs butternut squash
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 large lemon
• Olive oil
• 1 teaspoon course dijon mustard
• Salt and pepper
• Dried chili flakes
• Lemon zest
• Chives or green onions

To Make:

1. Preheat oven to 425
2. Peel and chop butternut squash into 1 inch cubes
3. Cut the chicken breasts into 2 inch morsels
4. On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
5. Season butternut squash with a sprinkle of thyme.
6. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
7. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes.
8. Meanwhile, in a large salad bowl, arrange lettuce
9. Sprinkle in 2 tablespoons sunflower seeds
10. Toss in 4 tablespoons of chickpeas
11. In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed.
12. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions.
13. Enjoy!

I’m addicted to this salad! So good and so filling.

darkchef:

Enchilada Stuffed Shells

Ingredients:
15 jumbo pasta shells
1lb ground turkey
2 (10 ounce) can enchilada sauce
½ teaspoon dried minced onion
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground cumin
½ cup refried beans
1 cup shredded Colby jack cheese

Cooking Instructions

Step 1: Pre-heat the oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. In a large skillet over medium heat brown ground turkey until no longer pink. Drain any excess fat. Stir in onion, oregano, basil, and cumin. Stir in 1 can of the enchilada sauce. Stir in refried beans. Set aside.
Step 2: Fill each cooked pasta shell with the turkey/refried bean mixture. Coat an 11 x 7 inch baking dish with nonstick cooking spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each shell into the bottom of the dish. Pour the remaining enchilada sauce over the tops of the shells.
Step 3: Cover and bake at 350 degrees for 25 minutes. During the last few minutes of cooking, uncover and sprinkle the tops of the shells with Colby-jack cheese. Bake until the cheese has melted.
(Makes 3 servings)

foodfuckery:

Fudge cookies for gender reveal party!

Recipe

communitymarkets:

How to Store Vegetables Without Plastic

So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags!  

How to Store Vegetables without Plastic

Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens‐ place in an airtight container with a little moisture.

Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.

Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.

Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fava beans‐ place in an air tight container.

Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic‐ store in a cool, dark, place.

Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce‐ keep damp in an airtight container in the fridge.

Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase

Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radicchio‐ place in the fridge in an open container with a damp cloth on top.

Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas‐ refrigerate in an open container

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions‐ Remove any band or tie and place in the crisper.

Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

rolandslinger:

WHY IS MY GIRLFRIEND RAD?

This is what she’s making me for our anti-valentine’s Day celebration as we watch a bad awful horror movie.

Fuck you Valentine’s, clog my heart.

ivillagefoodies:

Breakfast Boosters: 14 Foods to Fight Off a Cold
Looking for another way to strengthen your immunity during cold and flu season? Ward off germs by adding these healthy ingredients to your breakfast. Read more.