Chicken Enchiladas (with pumpkin purée)

1 Comment

Always looking for clever ways to sneak extra veggies into my family’s diet! This is a no-brainer and went completely under the radar until the end of the meal when I came clean! Not only does pumpkin pair well with enchilada sauce, it makes the dish so creamy and rich, you may never make enchiladas without pumpkin again!

For Bridget!!

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • cooking spray
  • 1, 15 oz can pumpkin purée
  • 1, 19 oz can red enchilada sauce
  • 1 tbsp cumin
  • 3 cloves garlic, minced
  • pinch of salt
  • 10 whole wheat flour tortillas
  • 1 cup shredded cheddar cheese
  • fresh cilantro
  • sour cream
  • guacamole

Directions:

  1. In a medium bowl combine pumpkin, cumin, garlic and salt. Mix well and set aside.
  2. In another bowl, mix half the pumpkin mixture with half the can of enchilada sauce.
  3. Lightly spray your slow cooker with cooking spray and add the chicken and the pumpkin/enchilada sauce mixture. Cook on low for 4 – 6 hours (stirring occasionally) until chicken is tender and falls apart.
  4. Remove chicken and remaining sauce from slow cooker, shred with a fork and let cool.
  5. Lightly spray a 9×13 casserole dish with cooking spray. Coat the bottom of the dish with a spoonful of cooking sauce. Place a tortilla on a flat surface and schmear a dollop of the remaining pumpkin mixture down the center. Top with a generous portion of the shredded chicken and some of the cooking sauce. Roll the tortilla and place length-wise in the casserole dish. Repeat until all tortillas, pumpkin and chicken is used.
  6. Top enchiladas with remaining enchilada sauce and the cheddar cheese.
  7. Bake at 350 for 35 minutes covered, 5 minutes uncovered or until cheese is melted and bubbly.

Serve with chopped cilantro, sour cream and fresh guacamole!img_8105

*adapted from allrecipes.com

 

Deconstructed Big Mac Salad Bowl

2 Comments

Craving a greasy fast food burger but trying to stick to those New Year’s Resolutions you just made to eat healthy? Give this Big Mac Bowl a try and satisfy your itch! It’s easy, low carb and tastes just like the real deal!!

Ingredients: Makes 4 servings

  • 1 lb ground beef
  • 1/2 cup onion, diced
  • salt
  • pepper
  • 1/2 cup mayonnaise
  • 4 tbsp pickle relish
  • 2 tbsp yellow mustard
  • 1 tsp white wine vinegar
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 8 cups lettuce of choice
  • 1 cup shredded cheddar cheese
  • 12 dill pickle slices

Directions:

  1. Brown the ground beef in a skillet over medium heat. Half way through, add the chopped onion and continue to cook until onions are soft and translucent. Drain the fat, season with salt and pepper and set aside.
  2. Meanwhile, in a small bowl, mix the mayo, relish, mustard, vinegar and spices together to make the special sauce.
  3. Combine lettuce and half the sauce in a large bowl and toss to coat. Divide the lettuce among 4 salad bowls or plates.
  4. Top each with a generous spoonful of meat. Sprinkle with cheddar cheese and garnish with pickle slices. Drizzle additional sauce over each salad bowl if desired.

*Adapted from homemadeinterest.com

New England Style Clam Chowdah

1 Comment

Jump right in, the chowder is warm, lol! Not exactly a New Year’s Resolution-type recipe featuring copious amounts of detoxifying veggies and no sodium… however, I used light cream instead of half and half and added chopped celery which the original recipe didn’t call for. It may not be the healthiest meal choice but it makes me happy and gosh-darn it, that’s a goal for 2019 too! Enjoy!!

Ingredients: Serves 6 – 8

  • 4, 6.5 ounce cans of chopped clams in juice
  • 1 tbsp olive oil
  • 6 slices of low sodium bacon cut into lardons
  • 1 large yellow onion, diced
  • 3 stalks of celery, chopped
  • 4 – 6 Yukon Gold potatoes, peeled and chopped
  • 3 tbsp of flour
  • 3 cups light cream
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • milk for thinning
  • kosher salt
  • black pepper
  • tabasco, if desired
  • oyster crackers for garnish

Directions:

  1. Drain clams and reserve the juice.
  2. In a large enamel coated pot with lid, heat the olive oil over medium-high heat.
  3. Add the bacon and cook until bacon starts to crisp.
  4. Add the onions and celery and cook until onions are translucent, celery softens and bacon is almost fully cooked.
  5. Reduce heat to medium and add the potatoes. Mix well, partially cover and cook for five minutes.
  6. Sprinkle mixture with flour and stir to coat.
  7. Add reserved clam juice and mix well until there are no lumps.
  8. Slowly add the cream while stirring continuously.
  9. Add the thyme and bay leaves, reduce heat and let simmer, partially covered for 15 – 20 minutes.
  10. Season with salt, pepper and tobacco to taste. Use milk to thin the soup if desired/needed. Remove bay leaves.
  11. Turn heat off, add clams and mix well. Let stand 5 minutes.
  12. Stir once more and ladle chowder into soup bowls and top with oyster crackers.

*Adapted from Anne Burrell

Easy Crab Cakes

Leave a comment

I made these crab cakes earlier today in preparation for our family’s Christmas Eve Feast of the Seven Fishes. My mother-in-law always hosts the meal but this year, I offered to bring a dish. Looking forward to celebrating this food themed holiday with my peeps; it’s my favorite kind of festivity! Enjoy!!

Ingredients: Feeds 10 – 12 people, 2 crab cakes each

  • 4 cups oyster crackers
  • 1/2 cup cornichons
  • 2 tbsp capers
  • 4 scallions, roughly chopped
  • leaves from 2 sprigs of fresh tarragon
  • 2 cups mayonnaise
  • 2 tbsp lemon juice
  • 2 tbsp dijon mustard (preferably with grains)
  • 1/2 tsp black pepper
  • 2 eggs, lightly beaten
  • 2 pounds lump crabmeat
  • canola oil for frying
  • lemon wedges for serving

IMG_7557

Directions:

  1. Pulse oyster crackers into crumbs using a food processor. Transfer 2 cups to a large bowl, reserve the rest.
  2. Wipe out food processor and add cornichons, capers, scallion and tarragon. Pulse into small pieces. Next, add mayo, lemon juice, mustard and pepper and pulse until well mixed. This mixture is both your tartar sauce and your binding agent.
  3. Remove 1 cup of sauce from the food processor, cover and refrigerate until ready to serve. Add the remaining sauce to the bowl with the cracker crumbs. Fold in the eggs and the crabmeat. Mix until combined.
  4. Heat a thin layer of canola oil in a large frying-an over medium-high heat. Using a 1/4 cup scoop, form cakes from the crabmeat mixture and roll in the reserved cracker crumbs.
  5. Fry crab cakes in small batches taking care not to crowd the pan. Cook for approximately 3 – 4 minutes per side and then transfer to a paper towel lined plate for draining.
  6. Serve warm with tartar sauce and lemon wedges.

Notes:

  • Original recipe did not call for coating the cakes with additional cracker crumbs, but I think it helped give them a nice crunchy coating after frying.
  • These can be cooled and stored in the fridge for up to 2 days. Reheat in a 325 degree oven for 15 – 20 minutes.

*Original recipe adapted from Nancy Fuller, foodnetwork.com

 

Christmas Toffee (aka Christmas Crack)

Leave a comment

I love me some Bark this time of year, but then a friend introduced me to Christmas Crack and that’s all she wrote! So for now, it’s move over Bark… there’s a new holiday treat in town! Enjoy and Season’s Eatings!!

Ingredients:

  • cooking spray
  • 50 saltines
  • 2 sticks salted butter
  • 1 cup light brown sugar
  • 2 cups chocolate chips
  • 1/2 cup desired topping (sprinkles, chopped nuts, candy pieces etc.)

Directions:

  1. Preheat oven to 325. Line a cookie sheet with foil and spray lightly with cooking spray.
  2. Arrange crackers on the cookie sheet evenly to cover entire surface.
  3. In a small pot melt the butter then add the brown sugar. Stirring frequently, bring to a boil and then simmer for 2 – 3 minutes.
  4. Pour mixture over the crackers making sure all are coated. Use a rubber spatula to spread if needed, although it will naturally spread while baking.
  5. Bake for 8 minutes. Remove from oven and sprinkle with chocolate chips. Pop back into the oven for 2 minutes, allowing chips to melt.
  6. Remove and spread chocolate over the toffees crackers with your spatula.
  7. Add toppings and place in the freezer for a minimum of 15 minutes.
  8. Remove, crack into desired bite sized pieces.
  9. Store in an airtight container, preferably in the refrigerator.

Notes:

  • I used white chocolate vs. regular for the Christmas Crack pictured.
  • I also used a mixture of unsweetened shredded coconut and sprinkles as my topping of choice!

*Original recipe adapted from iheartnaptime.net

Beef Ragú with Herbed Ricotta

2 Comments

This dish was inspired by one of my favorite foodie Instagram-ers and made for the perfect rainy Sunday supper tonight! It takes only minutes to prep, leaving your slow cooker to do all the work. Serve the hearty and flavorful ragú over your favorite pasta with a dollop of herbed ricotta and you’ll wow everyone at your dinner table any night of the week. Enjoy!!

Ingredients: Feeds 4 – 6

  • 2 lbs flank steak
  • cooking spray
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup beef stock
  • 1, 28 oz can chopped tomatoes ( I use fire roasted tomatoes)
  • 3 tbsp minced garlic
  • 8 oz chopped carrots (approx. 3 large carrots)
  • 2 bay leaves
  • 2 – 4 sprigs fresh thyme
  • 1 cup ricotta
  • 1/4 cup parmesan cheese, plus extra
  • 1/4 cup chopped parsley
  • 2 tbsp honey
  • 1 lb of favorite pasta (I use fusilli or pappardelle)IMG_7367

Directions:

  1. Spray inside of slow cooker with cooking spray.
  2. Rinse and pat dry flank steak. Cut into large chunks with a sharp knife.IMG_7366
  3. Place steak in the bottom of the slow cooker and season with salt and pepper.
  4. Pour in the stock. Add garlic, carrots and spices including bay leaves and thyme.IMG_7368
  5. Top with chopped tomatoes and cook on high for 6 hours.
  6. While meat cooks, combine the ricotta, parmesan and parsley in a small bowl and mix well. Chill until ready to serve.
  7. Remove meat from slow cooker using tongs and shred.
  8. Add honey to the sauce and using an immersion blender, gently purée. Take care, as slow cooker is shallow and sauce will be hot!
  9. Return shredded meat to the sauce and set slow cooker to the lowest setting.
  10. Bring a large pot of salted water to a boil and prepare pasta of choice according to package directions.
  11. Serve sauce over pasta with a dollop of herbed ricotta and garnish with additional parmesan.IMG_7410

*Adapted from Pinch of Yum

Slow Cooker Asian Style Short Ribs

2 Comments

This is delicious twist on traditional slow cooker short ribs! The medley of mushrooms and the sweet and spicy flavor of the sauce, pair perfectly with these fall-off-the-bone short ribs. Serve it up over egg noodles with a side Napa Cabbage Slaw and you’ve got the makings of a unique and tasty Sunday Supper!

Ingredients: Feeds 4 – 6

  • 10 – 12, bone -in beef short ribs, trimmed (approx. 4 lbs)
  • salt
  • pepper
  • 2 tbsp canola oil (plus extra if needed)
  • cooking spray
  • 3 cups fresh, sliced, assorted mushrooms
  • 2 tbsp minced garlic, divided
  • 2 tbsp minced ginger, divided
  • 1 cup low sodium beef stock
  • 1/2 cup light brown sugar
  • 1/2 cup rice vinegar
  • 3 tbsp low sodium soy sauce
  • 1 tsp red pepper flake

Directions:

  1. Rinse and pat the ribs dry. In a heavy bottom skillet or dutch oven, heat oil over medium-high heat. Season ribs with salt and pepper and brown on all sides in small batches, adding oil to the skillet if needed.
  2. Transfer browned ribs to a lightly sprayed 6-qt slow cooker.
  3. Meanwhile, add mushrooms and half the minced garlic and ginger to the skillet and sauté until they begin to soften.
  4. In a small bowl, whisk together the rest of the ingredients including the remaining garlic and ginger, the stock, brown sugar, vinegar, soy sauce and red pepper flake.
  5. Cover ribs with mushroom mixture and pour sauce over top.
  6. Cook on LOW for 6 – 8 hours, until meat falls off the bone.
  7. Place rib meat on a serving platter. Use a slotted spoon to remove mushrooms and garnish the meat with them. Skim fat from the cooking liquid and drizzle sauce over the platter.

*Original recipe adapted from Cooking Light, Asian Short Ribs