Wednesday, February 24, 2016

Chicken Enchiladas

Here's how I modified these Chicken Enchiladas from Skinnytaste. Original recipe.


For the enchilada sauce:
2 garlic cloves, minced
1-1/2 cups tomato sauce (I used 1c water with a small can of tomato paste)
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce (1c water mixed with a small can tomato paste)
For the enchilada:
8 (7-inch) low-carb whole wheat flour tortillas
1 cup shredded cheddar cheese
non-stick cooking spray


In a medium saucepan, spray oil and sauté garlic. Add chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce... 

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Thursday, February 18, 2016

Fried Chicken

So good. Very time consuming. 

Clam Boil
24 littleneck clams, rinsed
1/2 cup cornmeal
3 quarts water
4 garlic cloves, peeled
1/2 lemon, quartered
1/4 cup Old Bay seasoning
1 pound petite red potatoes, (about 10)
1 onion, quartered
12 ounces kielbasa, cut into 2-inch pieces
2 ears of corn, cut into thirds
30 large shrimp, rinsed
1 loaf French bread
In a large bowl, add littleneck clams, cornmeal and enough water to cover them by 2 inches. Mix well and let them sit for 30 minutes. This process will help remove the sand and grit from the clams. Rinse clams and set aside in fresh water until ready to add to the pot.
In a Circulon® Innovatum™ 6-quart stockpot, add 3 quarts of water. Add the peeled garlic cloves and squeeze the juice of the lemon into the pot. Place the actual lemons in the pot as well. Stir in the Old Bay seasoning. Bring the pot of seasoning to a boil.
Add the petite red potatoes, onion, and kielbasa. Cook on medium-high with lid on for 15 minutes. Then add in the corn and cook for an additional 5 minutes.
Rinse and drain the clams and add them into the pot; boil for 5 minutes. Then add in the shrimp and cook for an additional 5 minutes. Drain water from the pot, and pour the contents of the pot on a newspaper lined table. Serve with crusty bread and enjoy.

Wednesday, February 17, 2016

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