Chicken Enchiladas

Whenever possible, I try to make a recipe that will leave me with a lot of leftovers to eat throughout the week at work.  Chicken enchiladas are a perfect example.  I always make an entire pan so I have enough food to last the whole week.  These enchiladas do require a bit more time and effort than many of the meals I make but it is completely worth it considering the delicious results.

You can change up the ingredients in these enchiladas depending on what you like or have on hand. Generally I like using peppers, corn, black beans, and chicken, but I have also added quinoa, cilantro, and zucchini to add some different flavors and textures. Pretty much anything you like will work.

I am a big fan of corn tortillas and use them almost always when making Mexican food. I think it gives the dish a better, more authentic flavor and texture, regardless of what completely non-authentic ingredients I throw inside. 

Lots of great ingredients.

Ingredients for Enchilada Sauce

• 1 can (16 oz.) tomato sauce
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. red pepper flakes

1. Combine all ingredients in a pot and heat through.

Ingredients for Enchilada Filling

• 2 chicken breasts, shredded
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 jalapeno, minced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 c. corn
• 1 can (16 oz.) black beans, drained
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. red pepper flakes
• 1 tsp. hot sauce
• Corn tortillas
• Cheddar cheese

Ready to go in the oven.

1. Preheat oven to 400 degrees.
2. For the chicken, bring a pot of water to a boil. Add chicken and cook through, about 5-7 minutes. Let cool. Shred with forks. Add 1/2 tsp. each garlic powder, chili powder, cumin, red pepper flakes, and hot sauce.
3. Combine garlic, onion, jalapeno, green and red bell peppers, corn, and black beans with the other 1/2 tsp. of garlic powder, chili powder, cumin, red pepper flakes, and hot sauce.
4. Warm tortillas in microwave, about 30 seconds to a minute, until softened enough that they do not break when you roll them. Prepare casserole dish by adding enough enchilada sauce to coat the bottom of the dish.
5. Add about a Tbsp. each of chicken and vegetables to a corn tortilla. Cover with remaining enchilada sauce. Top with cheddar cheese. Cover with aluminum foil. Bake about 25-30 minutes, until cheese is melted and chicken is warmed through.  Enjoy.

Serves 6-8.

Perfection.

Spaghetti and Meatballs

I am a huge fan of all things Italian and spaghetti and meatballs is my go to dish.  This is the recipe that my parents have used my whole life; I am pretty sure it has been in our family for years.  I don't think I have ever ordered meatballs at a restaurant because this recipe is just so delicious.

These meatballs are simple to make and the recipe is huge so it will feed you for awhile. I have never eaten a better meatball anywhere, and that includes vacations in Italy.  So you should go make them right now. I really mean it. They are fantastic.

Freshly browned meatballs.

Ingredients

• 2 lbs. ground chuck
• 1 1/2 c. breadcrumbs (I use the Italian seasoned kind)
• 1/2 c. chopped parsley (dried is fine)
• 1 tsp. garlic powder
• 2 eggs
• 1/4 c. water
• 1 c. Parmesan cheese

1. Combine all ingredients. Roll into balls.
2. Add a few Tbsp. of olive oil to a pan and cook meatballs until brown and cooked most of the way through.
3. Place meatballs on paper towel to remove excess oil.
4. Add meatballs to a pot of tomato sauce.  Heat for a few minutes, until meatballs are cooked through and sauce is hot.
5. Serve with spaghetti and Parmesan cheese. Enjoy.

Serves at least 8.

So good.

Chinese Potstickers with Ginger-Scallion Dipping Sauce

I finished work a little early yesterday and thought I would try and tackle a tougher recipe, one that I have been wanting to test out for quite awhile.  Potstickers are always so delicious that I had to give them a try and see if I could repeat the experience I have had so many times in restaurants.

This recipe makes a ton of potstickers, like 45 or 50 of them, so it took awhile to make them all, especially since this is the first time I have tried to make them.  The filling comes together pretty quickly but the actual assembly is a bit slow since you have to pinch the edges of each potsticker together to create the crimping effect.

This was definitely one of the tougher recipes I have tried to make but I think it was a complete success.  There was a ton of flavor and the recipe makes enough for at least 4 or 5 people.  I tried out 2 different ways of cooking the potstickers (pan-fried and steamed) and both were delicious.

So many yummy potstickers.

Ingredients for Potstickers

• 1/2 c. cabbage, chopped
• 1/4 c. carrots, grated
• 1/4 c. green onion, chopped
• 1 Tbsp. fresh ginger, minced
• 1 lb. ground turkey or chicken
• 1 tsp. sesame oil
• 1/2 Tbsp. soy sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 package wonton wrappers

Pan-fried.

1. Combine ground turkey or chicken with vegetables sesame oil, soy sauce, salt, and pepper.
2. Set up a small bowl of water.  If your wonton wrappers are square, cut them into circles using a cookie cutter or a glass.  Scoop about 1 tsp. of filling into the wonton wrapper.  Dab a small amount of water onto the wonton wrapper and fold in half, pressing to seal.  Fold pleats into the potsticker on one side and then do the same on the other.  Repeat with remaining wonton wrappers.
3. To pan-fry, add 1/2 Tbsp. olive oil to pan over medium heat.  Add dumplings to the pan, cooking in batches of about 8-10.  Cook for about 2-3 minutes, turn over and cook for 1-2 more minutes, until cooked through.
4. To steam, add 1/4 c. water to the pan over medium heat.  Add dumplings to the pan, cooking in batches of about 8-10.  Cover and cook for 4-5 minutes, until cooked through.

Ingredients for Ginger-Scallion Dipping Sauce

• 1/4 c. soy sauce
• 1 1/2 Tbsp. green onions, chopped
• 1/2 Tbsp. fresh ginger, minced

1. Combine all ingredients and serve with wontons.

Steamed

Carrot Ginger Dressing

I was on a bit of an Asian kick yesterday and wanted to make a salad in addition to a main course. Carrot ginger dressing was the perfect option for a healthy, Asian salad.

I had never thought of using carrots in the dressing, normally only as a component of the salad itself. Well it was a delicious, delicious idea. So light, bright, and flavorful.  And so easy to make.  I think the whole recipe came together in under 5 minutes.

This recipe will absolutely be made again.

Ingredients

• 3/4 c. carrot, finely chopped
• 2 Tbsp. rice vinegar
• 2 Tbsp. ginger, finely chopped
• 2 Tbsp. shallots, finely chopped
• 1/2 Tbsp. soy sauce
• 1/2 Tbsp. sesame oil
• pinch of salt
• 1/4 c. vegetable oil
• 2 Tbsp. water

1. Combine all ingredients in blender. Blend about 1 minute.
2. Pour over lettuce and enjoy.

Chicken Peanut Wraps

My favorite food cart in Madison makes delicious wraps and salads with tons of fresh vegetables and your choice of chicken or tofu.  I am obsessed with their Thai Chicken Chili Wrap which has a great peanut, chili sauce, practically every vegetable imaginable, and grilled chicken.  Sounds like a pretty healthy and tasty choice for a lunch out.

I have been trying to duplicate their peanut, chili sauce for months and still have no idea what they do to make it so darn yummy, but I have found quite a few peanut sauces that I really enjoy.  Once you have the peanut sauce all set, just pick your favorite veggies and you've got a fantastic and simple meal.

Not quite as delicious as the wrap from the food cart, but a pretty great substitute.

Look at all those great ingredients.

Ingredients

• 1 chicken breast, grilled and cut into strips
• spinach
• carrots, peeled and cut into strips
• cucumber, cut into strips
• red and green bell peppers, cut into strips
• green onion, chopped
• peanut sauce
• wheat tortillas

1. Spread enough of the peanut sauce onto the tortilla to cover it.
2. Add vegetables and chicken.
3. Eat up.

For the Peanut Sauce

• 1/4 c. peanut butter
• 1 Tbsp. soy sauce
• 1/8 c. olive oil
• 1 tsp. chili paste

1. Whisk together all ingredients.

Nom nom nom.

Asian Lettuce Wraps

After a busy week eating way to much fast food and other horrible things, I finally had enough time to cook a real meal tonight.  Since I had already made egg drop soup and was on a bit of an Asian kick I figured I should continue with that theme.

I make way more Asian food than most people I know and have a ridiculous amount of the semi-weird sauces that can be used in these recipes in my house at all times.  If you don't happen to have hoisin sauce just sitting in your refrigerator waiting to be used like I do, you can find it in the Asian section of most grocery stores.

I wanted to make something at least sort of healthy and have been meaning to try out a new lettuce wrap recipe for awhile so today was the day.  Not the best lettuce wraps I have ever made, but they were still pretty dang delicious.  Next time I'm going to add more spice. (Sensing a theme with my cooking yet?)

Aren't these yummy looking?

Ingredients

• 2 chicken breasts, cubed
• 1 Tbsp. vegetable oil (or for a more Asian flavor try sesame oil)
• 1 clove garlic, minced
• 1/8 tsp. ground ginger
• 2/3 c. green onion, thinly sliced
• 1 (8oz) can water chestnuts, drained and chopped
• lettuce
• 3 Tbsp. hoisin sauce
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. rice vinegar
• 2 tsp. Sriracha

1. Heat oil in a large skillet over medium-high heat.  Add chicken, garlic, and ginger; brown until chicken is cooked through.  Combine chicken mixture, onions, and water chestnuts in a large bowl.  
2. In a small bowl, mix hoisin sauce, soy sauce, rice vinegar, and Sriracha.  
3. Combine sauce with chicken mixture; toss to coat.  Add about 1/4 c. to each lettuce leaf.  Eat up.

Serves 4

Egg Drop Soup

Asian food is delicious.  All of it. I love pretty much every Asian food I have ever eaten so I love trying to replicate restaurant foods.  I think I have only made soup one or two other times in my life but I was really craving soup this afternoon so I thought why not try it out and make some egg drop soup.

I thought soup would be hard. Nope. Super, super easy.  This literally took me 5 minutes to make and was simple and delicious.  If I ever have another soup craving that needs to be sated immediately this will be my go to recipe.

Delicious soup.

Ingredients

• 4 c. chicken broth, divided
• 1/8 tsp. ground ginger
• 2 Tbsp. chives or scallions, chopped
• 1/4 tsp. salt
• 1 1/2 Tbsp. cornstarch
• 2 eggs
• 1 egg yolk

1. In a large saucepan, combine 3 1/4 cups chicken broth, salt, ginger, and chives.  Bring to a boil.
2. In a small bowl, combine remaining chicken broth and cornstarch.
3. In another bowl, whisk eggs and egg yolk together.  Slowly drizzle eggs into boiling broth.  (It will cook very quickly).  Whisk in the cornstarch mixture until soup reaches your desired consistency.  Enjoy.

Serves 4. 

Guacamole

Until about 2 years ago, I hated avocados.  They freaked me out for some reason and I avoided them at all costs, but when I was living with my friend Ashley I came to love guacamole.  She made guacamole all the time and it just looked and smelled so delicious that I had to try it out.  That was the beginning of my guacamole obsession.

This recipe is based off the one Ashley always made, the one that started my love of guacamole.

Ingredients

• 1 avocado
• 2 Tbsp. onion, diced
• 1 garlic clove, minced
• 1/2 jalapeno, diced
• 2 slices tomato, diced
• juice from 1/2 of a lime
• 1/8 c. cilantro
• salt and pepper, to taste

1. Combine all ingredients in a bowl. Taste and adjust amounts to your liking.  Serve with tortilla chips or anything else you want.

Nom Nom Nom 

Pad Thai

Pad Thai is easily one of my favorite foods, but I always thought it would be hard to make at home.  That is not the case.  I have tried quite a few recipes and think this one has a good amount of flavor without all of the weird orange stuff that is often found in restaurant Pad Thai.

I found this recipe to be a little dry initially so I ended up doubling the sauce recipe.  Also, I am a huge fan of garlic so whenever a recipe calls for 1 clove of garlic, I find the biggest clove I can. Yum, yum, garlic.

I used a pretty basic recipe but one of the best things about Pad Thai is that you can add pretty much whatever protein you want and it will still taste amazing.  I have tried chicken and tofu so far; both have been absolutely delicious.

I know this looks a little yucky; dang phone camera.

Ingredients

• 8 oz. dried, wide and flat rice noodles
• 2 Tbsp. brown sugar
• 2 Tbsp. fresh lime juice
• 3 Tbsp. soy sauce
• 1 Tbsp. fish sauce (if you don't have this, don't worry about it)
• 1 tsp. Sriracha (I used almost a whole Tbsp. since I love spicy things)
• 2 tsp. vegetable oil
• 3 scallions, white and green parts separated, thinly sliced
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/2 c. cilantro
• 1/4 c. roasted peanuts, chopped

1. Soak noodles according to package. (Mine took 30 minutes in warm water.)
2. Combine brown sugar, lime juice, soy sauce, fish sauce, and Sriracha in a small bowl.
3. Heat oil over medium-high heat in a large skillet or wok.  Add scallion whites and garlic; cook until fragrant (about 30 seconds).  Add eggs and cook, scraping skillet with a spatula until eggs are almost set (about 30 seconds to a minute).  Transfer to a plate.
4. Add noodles, scallion greens, and sauce to the skillet.  Cook until noodles are soft (about 1 minute).  Add eggs and toss to coat. 
5. Serve with lime wedges, cilantro, and peanuts.

Serves 4.

Delicious finished product.

Keep in mind I am by no means a good photographer.  All of these foods look much better in real life.  I guess you will have to cook them yourself to see what I mean. :)

Black Bean, Sweet Potato, and Quinoa Chili

I have been meaning to try this recipe for months but kept getting distracted making other things.  I thought it was a sign I needed to finally cook this when sweet potatoes were practically the only vegetable at the Farmer's Market last week.

I am by no means a vegetarian but for some reason I tend to love veggie chili and hate almost every meat chili I have ever had, so finding another delicious vegetarian chili to add to my cooking rotation is something I am constantly on the lookout for.   This one is absolutely being made again.  There are so many semi-unusual foods in this chili that really give it a different and delicious flavor.  Some bites are spicy, some sweet, others sort of smoky. Yum.

Other than dicing up some vegetables and opening a bunch of cans, there is very little work that goes into making this dish, just a bit of patience since it has to simmer for about 30 minutes once everything is in the pot.  I add a little extra hot sauce since I like my food spicy. This is a simple and exciting new recipe that I highly recommend.

So much chili!

Ingredients:

• 1 tsp. olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced small
• 1/4 tsp. cinnamon
• pinch of nutmeg
• 1 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. smoked chili Tabasco sauce (or any other hot sauce if you don't have this on hand)
• salt, to taste
• 1 can (15.5 oz) tomato sauce
• 2 cups cooked quinoa
• 2 cans (15.5 oz) black beans, drained
• 4 cups low-sodium vegetable stock (chicken or beef can be used if you want that flavor)
• 1 large sweet potato, peeled and diced into small cubes

1. Heat the olive oil in a medium pot (I recommend a large pot, I had to move all my stuff into a bigger one half way through) over medium-high heat.  Add the onion, garlic, carrots and salt; saute for 5 minutes or until the onion becomes translucent.
2. Add the tomato sauce.  Next add the black beans, broth, all spices, and quinoa.  Bring to a boil; reduce the heat to medium and add the sweet potatoes.  Cover and simmer for 30 minutes, or until the sweet potatoes are tender. Taste and adjust the seasoning if necessary. 
3. Spoon in to bowls and enjoy!

Yummy.

Serves 4-6.

“Always start out with a larger pot than what you think you need.”         Julia Child

                                                                                                                                  

Earth Day Cupcakes

If you have gone on Pinterest at all in the the last month you have probably seen pictures of Earth Day Cupcakes. They look pretty impressive and are much less complicated than they seem.  In the original recipe  the cupcakes have the top cut off, a small heart cookie cutter is used to remove the middle of the cupcake, red frosting fills in the hole, and the top is put back on.  I don't have a small heart cookie cutter so I improvised and piped red buttercream frosting hearts on top of my cupcakes instead.

Earth Day Cupcakes

Here is the recipe.

For the cake:

• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 tsp. vanilla
• 1 1/2 cups cake flour
• 1 3/4 tsp. baking powder
• 1/2 cup milk
• green and blue food coloring

1. Preheat the oven to 350 degrees F.  Line or thoroughly grease a muffin pan.
2. Cream together the sugar and butter.  Beat in the eggs, one at a time, then stir in the vanilla.  Combine flour and baking powder, add to the creamed mixture, and mix well.  Stir in the milk until smooth.  
3. Separate batter into 2 equal parts.  Add green food coloring to one bowl and blue food coloring to the other.  Stir.
4. Alternating colors, drop spoonfuls of green and blue batter into muffin pan.
5. Bake 20-25 minutes, or until a toothpick can be removed cleanly.
6. Let cool thoroughly.

For the buttercream:

• 1/2 cup butter, softened
• 1 1/2 - 2 cups powdered sugar
• 1 tsp. vanilla
• red food coloring

1. Cream butter and sugar. 
2. Add vanilla and food coloring.  Mix well. Add more powdered sugar if runny.
3. Fill a piping bag with the buttercream.  Pipe onto cooled cupcakes.

Recipe makes 12 cupcakes.

I love Earth Day!

These cupcakes turned out much better then I thought they would.  They are fluffy, sugary, and buttery all at the same time. Overall a very successful first recipe.

Happy Earth Day!

“Do we really have to destroy tomorrow in order to live today?”
- Gaylord Nelson

Food Fanatic

Ever since I was little I have loved working in the kitchen.  Trips to Grandma's house were always exciting times spent baking pies, cookies, cinnamon rolls, loaves of bread, and so many other treats.  Family holidays are some of my favorite times of year since I can spend the whole day in the kitchen with my mom, aunts, and sister preparing foods I never make otherwise.  

Throughout college I was that weird girl who was constantly trying out new recipes and bringing baked goods to meetings and class projects.  Instead of ordering pizza and eating ramen like most college students, I spent my nights making cupcakes from scratch and shredding chicken for enchiladas.  Many of my recipes are those my mom has cooked for me all my life, but I also love throwing a bunch of things together in a pot and seeing what happens.

Ever since Pinterest came into existence I have become even more obsessed with trying new recipes and experimenting with food.  My "I Love Cooking." board has over 500 recipes and I am constantly adding more.  This blog is where I will try these recipes, and any other ones I think sound delicious or intriguing.  I'll show the successes and the failures, and hopefully will find some new favorite recipes.