Sunday, July 31, 2016

Angelas Awesome Enchiladas

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

   1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
   2. Heat the butter in a skillet over medium heat. Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder, simmer for an additional 10 minutes.
   3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
   4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
   5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Monday, July 25, 2016

Sweet Potato Casserole Marshmallows

50 g pecans
1/2 teaspoon cinnamon
1 whole nutmeg for grating
6 sweet potatoes
2 tablespoons marmalade
50 g unsalted butter
200 g plain marshmallows

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg. Cook for another 30 seconds, then transfer to a chopping board.
3. Bake or steam the sweet potatoes (doing this in the microwave will be quickest) until cooked through. Transfer to the board with the nuts and scoop out the flesh, discarding the skins.
4. In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season. Spoon into an ovenproof dish and top with the marshmallows.
5. Bake for 25 minutes until the marshmallows are golden and puffed up. Cool slightly before serving.

Thursday, July 21, 2016

Comstock Cherry Chocolate Lovers Pie

1 ½ cups chocolate wafer crumbs
¼ cup butter, melted
1 8-ounce package cream cheese, softened
½ cup granulated sugar
2 tablespoons light cream (half and half)
1 teaspoon vanilla
1 1-ounce square unsweetened chocolate, melted
½ cup whipping cream, whipped
1 can Duncan Hines Comstock® Country Cherry
1 cup heavy whipping cream
¼ cup powdered sugar
10-12 maraschino cherries with stems
Some dark melting chocolate

1. Preheat oven to 375ºF.
2. Mix chocolate wafer crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 8-inch pie pan. Bake 8 minutes in preheated oven. Cool.
3. Beat cream cheese, sugar, cream and vanilla in a medium size bowl. Divide mixture in half.
4. Stir melted chocolate into half of the cream cheese mixture. Fold whipped cream into remaining cream cheese mixture. Pour chocolate mixture into cooled crust.
5. Top with half of cherry pie filling, then top with whipped cream mixture and remaining pie filling. Chill well.
6. Combine cream and powdered sugar in cold mixing bowl. Beat until stiff peaks form. Refrigerate until ready to use.
7. Drain stemmed cherries on paper towels. Melt chocolate in melting pot or microwave. Dip cherries into chocolate and set on waxed paper.
8. Garnish chilled pie with cream and dipped cherries. 

Wednesday, July 20, 2016

Clam Chowder

About 4 lbs of littleneck or cherrystone clams (about 3 dozen clams or so, depending on the size)
1 Tbsp butter or vegetable oil
4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed)
2 cups chopped onion
1 Tbsp flour (or more, depending on how thick you want the soup)
1 cup dry white wine, like a Sauvignon blanc (or you can use 2 Tbsp of white or cider vinegar or lemon juice)
2 pounds potatoes (russets or Yukon gold), peeled and diced
1 to 2 cups of water
1 bay leaf
2 sprigs of thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne)
1 1/2 cups corn (frozen is fine) optional
1 cup whipping cream
2 Tbsp chopped fresh parsley

  1. Rinse and scrub the clams to remove of any dirt. Place clams in a bowl, cover with cold water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them.
  2. Steam the clams. Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up 5 to 10 minutes. The steaming water may foam up a bit, so watch so it doesnt overflow the pot. Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit, and reserve. You should have 2 to 3 cups of clam liquid. Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams.
  3. Place the salt pork and butter or oil in the bottom of a large, thick bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you wont need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.)
  4. Add the chopped onion to the pan and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition.
  5. Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more, either water or clam cooking liquid. Add the bay leaf, thyme, black pepper and Old Bay. Heat to a boil and reduce to a simmer. Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more or until the potatoes are cooked through.
  6. While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy. When the potatoes are tender add the chopped clams and turn off the heat of the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley.

Tuesday, July 19, 2016

Paleo Coconut Crepes With Mixed Berries

   4 servings

1 cup unsweetened almond milk
1/2 teaspoon lemon juice
1/2 cup coconut flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 packets stevia
1 cup egg whites
1 teaspoon vanilla extract
Cooking spray
1 cup Greek yogurt (plain or vanilla)
2 cups fresh berries
1/4 cup flaked coconut

1. Combine almond milk and lemon juice in a small bowl and set aside.
2. In a larger bowl, mix coconut flour, baking soda, cinnamon and stevia.
3. In a medium sized bowl, whisk egg whites. Once they start to get bubbly add almond milk and vanilla, whisking as you add each ingredient.
4. Combine wet and dry ingredients and stir until an even batter forms. Set aside for 5 minutes to thicken.
5. Spray a frying pan with cooking spray or coat lightly with coconut oil. Place over medium heat.
6. Pour about 1/4 cup of batter into pan and swirl around to coat bottom. Cook for about 2 minutes, then use a spatula to lift edges. Gently flip and cook for 1 minute. Remove crepe and keep it warm while cooking remaining batter. (Keep greasing pan with cooking spray or coconut oil to prevent sticking.)
7. Serve crepes with yogurt, berries and coconut.

   Its hard to deny our love for pancakes and waffles, but sometimes we need to start our day with a little less sugar. Fortunately, its possible to enjoy a decadent brunch while still making good for you choices. Introducing coconut flour-based crepes with all of the flavors of the true French recipe.

Thursday, July 14, 2016

Curry Stuffed Bell Peppers

4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
1 Tbsp. extra virgin olive oil
1 small onion, diced
1 lb. extra-lean ground turkey or chicken
1 medium zucchini, diced
1 tsp. curry powder
1 tsp. no-calorie sweetener, granulated, 1/2 packet
1/2 tsp. cloves
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 cup low-sodium chicken broth
1 1/2 cups quinoa, cooked to package instructions
1/4 cup chopped, fresh cilantro

   Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.

1. Preheat oven to 375.
2. In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
3. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).
4. Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
5. Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
6. Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.

Wednesday, July 13, 2016

Ranch Dressing

1/2 cup low-fat greek yogurt
2 tablespoons buttermilk or low-fat milk
2 tablespoons olive oil
1 tablespoon white vinegar
1/2 teaspoon mustard
1 teaspoon finely chopped onion
1/2 teaspoon finely chopped garlic
1 tablespoon finely chopped dill, chives or parsley

1. Put the yogurt and buttermilk in the mixing bowl and, using a fork or whisk, mix until well combined.
2. Drizzle in the oil and mix again
3. Add everything else and mix again.
4. Cover and refrigerate at least one hour to let the flavors mingle. You may store refrigerated up to 3 days.