mouthwatering mondays

Me Again, With The Cilantro

November 30, 2009 By Blonde Mom 21 Comments

If you’re like me you are so over the turkey, dressing, and sweet potato casserole. I’ve been trying to diet since my metabolism has apparently plummeted into negative numbers since I turned 40 in August but I decided to take a break from all that foolishness last week. One of my more pathetic moments was when I talked Miss C into letting me buy her Little Debbie oatmeal cream pie cakes and I may or may not have washed one of those bad boys down with wine Saturday night. So today? I am back on the wagon and eating low-fat cottage cheese again. SOB.

Last week I was craving Mexican food and not Taco Bell or one of four Mexican restaurants located within a 5-mile radius of my house. I found this easy recipe for chicken enchiladas. It’s great for a work and school night.

A few observations. This was very easy to prepare although I need a better knife for chopping cilantro. I bought a full price rotisserie chicken at Publix and cringed because I’m cheap like that, however this is a minimal prep time dinner and it was worth it. The next time I make this, however, I’m waiting for a sale on rotisserie chicken. Despite me begrudgingly paying full price for the chicken, we had enough servings for two dinners and I also had leftovers for lunch so it was still a great deal per serving. If you don’t like fresh cilantro (and what the hell is wrong with you…I kid!) you could leave it out. Ditto for the fresh olives. The hubby made fresh guacamole so we had tortilla chips on the side. And you can never go wrong with tortilla chips as a side.

Enjoy!

Rotisserie Chicken Enchiladas

Ingredients
10 to 12 sprigs fresh cilantro (rinsed)
1 small tomato (rinsed)...I did not add this, but you could use pico de gallo for a fresh twist.
1 chilled deli rotisserie chicken
3/4 cup refried beans
2 (10-ounce) cans enchilada sauce
6 (10-inch) flour tortillas
1 (2.25-ounce) can sliced black olives with jalapeño (drained)
1 1/2 cups Mexican-blend cheese

Steps

1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
2. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). Stir in beans and 1 can of the enchilada sauce.
3. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. Pour remaining can of enchilada sauce over enchiladas.
4. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. Serve.

mouthwateringbutton-1-2-1

For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.

Filed Under: Domestic Diva 21 Comments

Because You’ll OD On Turkey At Some Point This Week

November 23, 2009 By Blonde Mom 9 Comments

This is a simple vegetarian black bean soup recipe that had me at cilantro. It seems like there are cilantro lovers and cilantro haters, and I definitely fall into the first group.

This soup is perfect for a cold fall or winter weekend dinner with cornbread or grilled cheese sandwiches. The girls liked it, too, although they are not big on soups. The hubby also loved it, although he did mention adding meat to it next time, but he’s a meat eatin’ man. We had enough for a second night of leftovers, too, which is always a winning quality!

Black Bean Soup

Black Bean Soup

4 c. canned chicken broth (I used Kroger’s organic brand)
6 cloves garlic or garlic salt
1 med. onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 tsp. ground coriander
1/4 tsp. ground red pepper
1/4 tsp. salt
3 (15 oz.) cans black beans, drained
2 tbsp. chili powder
1/8 c. chopped cilantro (fresh is key!)
1 chopped tomato
1/2 can Rotel tomatoes

In medium stockpot, simmer chicken broth, garlic, onion, celery, carrots and seasonings for 1 hour. In a blender or food processor, puree one can of the black beans; add to stockpot. Stir in remaining two cans of beans, drained Rotel, chopped tomato and cilantro and heat thoroughly.

NOTE: I did not add the carrots or celery and the soup was still delicious. I garnished it with shredded cheese and a dollop of low-fat sour cream.

mouthwateringbutton-1-2-1

For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.

Filed Under: Domestic Diva 9 Comments

Little Italy

November 16, 2009 By Blonde Mom 7 Comments

Tuscan-Style Chicken

I have a couple of recipes saved for Mouthwatering Mondays (nothing less than a miracle in domesticity I tell you!) but I thought I’d post something today from the poultry family that reminds me nothing of Thanksgiving since this time next week everyone will be knee deep in big bird prep.

This is a Publix Apron’s Simple Meals recipe and hubby actually made it recently. This dish is flavorful and delicious and will infuse your house with the aroma of tomatoes and fresh basil. Plus it will give you an excuse to buy a bottle of red wine or three.

Tuscan-Style Chicken

Ingredients

1 lb. boneless chicken cutlets

1/2 tsp kosher salt

1/4 tsp pepper

2 tbsp extra-virgin olive oil

1/4 cup white wine

1 bag fresh baby spinach leaves (5-6 oz.)

1 cup fresh pre-sliced mushrooms (rinsed)

1 (14.5 oz.) can Italian-style diced tomatoes (drained)

4 oz. fresh mozzarella cheese

Preheat large saute pan on medium-high 2 to 3 minutes. Season both sides of chicken with salt and pepper (wash hands.)

Place oil in pan; swirl to coat. Arrange chicken in pan (wash hands); cook 3 to 4 minutes on one side or until lightly browned.

Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4 to 5 minutes or until internal temperature of chicken reaches 165 degrees. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice fresh mozzarella thinly.

Remove pan from heat. Top chicken with cheese slices; cover and let stand 2 to 3 minutes or until cheese melts. Serve.

Italian-Sauteed Beans

Ingredients

1/2 cup roasted red peppers

2 tbsp. extra-virgin olive oil

5 fresh garlic cloves (we used minced in a jar for a shortcut)

2 (19-oz.) cans cannellini beans (drained and rinsed)

1/4 cup white wine

1/2 tsp. dried Italian seasoning

1/2 tsp kosher salt

1/2 tsp pepper

3 fresh basil leaves (rinsed)

Preheat large saute pan on medium 2 to 3 minutes. Cut peppers into 1/4-inch slices.

Place oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. (Again, we used minced garlic in a jar to cut down on prep time). Stir in peppers and remaining ingredients (except basil); cook 8 to 10 minutes, stirring occasionally, or until beans are thoroughly heated.

Stack basil leaves and roll tightly; slice thinly into fine ribbons. Stir in basil; reduce heat ot low and cook 1 to 2 more minutes or until fragrant. Serve. (Makes 6 servings.)

mouthwateringbutton-1-2-1

For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.