photo buttonhome2_zps44fff871.jpg photo buttonabout2_zps2782e95e.jpg photo buttonsponsor2_zps37a2b89f.jpg

Wednesday, August 25, 2010

dinner for two (+ lunch leftovers)

My husband and I both enjoy cooking.   This past weekend, we tried one new recipe found in the September issue of  Real Simple magazine.  We served it with a favorite adapted recipe from the back of the Trader Joe's organic red quinao box.  I thought I'd share the recipes with our adaptations!

Chicken Enchildas Verdes (2 large portions)
1 lb. chicken breast
16 oz. jar of salsa verde
1.5 cups fresh cilantro (chopped)
8 oz. light sour cream
1 ear fresh corn
1 long green hot pepper, diced
2 cups shredded monterey jack cheese
1/4 tsp each salt + pepper
4 whole wheat flour tortillas

  1. Boil chicken in pot with enough water to cover meat, once it boils, reduce heat and simmer 30 minutes. 
  2. In a blender, puree 1 cup salsa, cilantro and 1 cup sour cream until smooth.  Then transfer to saucepan and simmer 15 minutes, or until slightly thickened.  Add second cup of sour cream and remove from heat.
  3. Remove chicken from pot and let cool. Shred chicken and place in bowl, set aside.
  4. Remove corn from cob and add to shredded chicken. Also add 1 cup salsa, 1 cup cheese, diced hot pepper and 1/4 tsp salt + pepper. Toss mixture to combine.
  5. Spread 1/2 cup of remaining sauce in baking pan (we used a 13x9 glass baking dish). Roll equal parts chicken mixture into tortillas 4 tortillas. Place seam-side down. Top with remaining sauce and cheese.
  6. Bake at 400 degrees Fahrenheit until bubbling and beginning to brown, about 20 minutes.

I couldn't finish my portion of enchiladas, it was so filling!
Black Bean, Roasted Corn & Avocado Red Quinoa Salad
1 cup Red Quinoa (cooked with 2 cups veggie or chicken broth)
1 15 oz. can black beans, drained + rinsed
2.5 cups roasted corn kernels (TJ's makes frozen roasted corn and I used that)
1 avocado, sliced into 1/2" pieces
1 pint grape tomatoes, halved
1/2 yellow or red onion
3/4 cup cilantro salad dressing* 
1/2 bunch cilantro, chopped
2 T lime juice
salt + pepper (to taste)
1/4 cup olive oil

  1. Cook quinoa according to package directions (takes about 15 minutes)
  2. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion in one bowl.  Make cilantro dressing if it isn't pre-made (see below for our cilantro dressing)
  3. Toss bean/corn mixture gently with dressing
  4. Add salt + pepper, lime juice and toss again.
  5. When quinoa is cooked, toss with 1/4 olive oil. Allow quinoa to cool (we chilled our Wilton Armetale bowl in the freezer to expedite the cooling process and it worked).
  6. Combine bean/corn mixture with quinoa and toss gently.

Cilantro salad dressing (makes about 1 cup)
Combine the following in a blender until smooth:
3/4 cup plain yogurt
1/4 cup half + half
1/2 bunch chopped cilantro 

Perfect summer dish-- I served this for a party in June & it was a huge hit.
The best part about the quinoa dish, is that it makes enough to take as lunch to work or to share if you're making a side dish for a group gathering. We got three single-serving lunches out of our leftovers from the weekend.


Post a Comment

Thank you for reading my blog and taking time to leave a comment...I love hearing from you and will reply via email to comments linked to an email address. Unsure if yours is? Check this out: