Chicken Enchiladas Suizas

 

Chicken Enchiladas Suizas

Ingredients

• 5 cups Shredded Chicken
• 1 medium Onion
• 2 Poblano Peppers
• 3 Jalapeno Peppers
• 1 1/2 cups Cilantro
• (1) 28-ounce can Whole Tomatillos (or 12-16 - depending on size - fresh or frozen tomatillos - boil them until they split open)
• 1 1/2 Tbsp lime juice
• 2 teaspoons Honey
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Pepper
• 1 cup Sour Cream
• 10 Flour Tortillas
• 4 to 5 cups Mexican Cheese

Instructions

• Heat oven to 420 degrees. Cut the onion, poblano peppers (remove inner ribbing), and jalapenos and place on baking sheet. Sprinkle with salt (and drizzle with oil, if preferred). Cook for 15-20 minutes, until softened. May cook for 25 minutes if you desire a more roasted flavor. Reduce heat to 350 degrees.
• Place peppers and onions in blender. Add cilantro, drained tomatillos, lime, honey, salt, and pepper. Puree until smooth. Add sour cream** and blend. Taste for seasonings and if you want it to be spicier. If you prefer more spice, add 1/2 to 1 whole jalapeno and blend again.
• Shred cooked chicken and set aside in a medium bowl. Pour about 1/2 to 3/4 cup of sauce all over the chicken to completely coat it.
• Pour a small amount of sauce into a 9 x 13 baking dish. Place shredded chicken into the center of each tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Repeat.
• Pour remaining sauce all over the enchiladas and generously sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and cook for 10 minutes longer, or until bubbly.
• Serve with cilantro and sliced avocados.

**Cook 2 lbs chicken tenders in instant pot with 1 cup water and 2 tsp poultry seasoning and 1 tsp kosher salt. Cook for 8 minutes. Use hand mixer to shred.

Macaroni Coleslaw Salad

 

Frosted Lemon Cookies

 

Frosted Lemon Cookies

Ingredients

• 1 cup Butter, softened
• 2 cups Sugar
• 2 large Eggs
• 1 1/2 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Lemon Zest (may put more lemon zest for extra flavor)
• 3 1/4 cups Flour
• 1 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 Tablespoon cornstarch
• 1/2 teaspoon Salt

Lemon Cream Cheese Frosting:

• 1 cup Butter (softened)
• 4 ounces Cream Cheese (softened)
• 4 cups Powdered Sugar
• 2 teaspoons Fresh Lemon Juice (may add more)
• 1 Tablespoon Fresh Lemon Zest (may add more)

Instructions

• Preheat oven to 350 degrees. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, lemon juice, and lemon zest and stir to combine.
• Stir in flour, baking powder, baking soda, cornstarch and salt and mix just until combined.
• Drop dough onto light colored baking sheet. Bake for 9-11 minutes. Let cool before frosting.

Lemon Cream Cheese Frosting:

• Whip softened butter and cream cheese for 3-4 minutes until light and fluffy. Add powdered sugar, lemon juice, and lemon zest. Spread frosting on cooled cookies. 

https://www.modernhoney.com/frosted-lemon-cookies/

CHICKEN TINGA TACOS

CHICKEN TINGA

INGREDIENTS

• 6 cups water
• 2 pounds skinless/boneless chicken breast
• 4 teaspoons salt, divided
• 1 clove garlic
• 1 medium yellow onion, quartered
• 1 large vine ripened tomato, quartered
• 1 (7-ounce) can chipotle peppers in adobo sauce
• 1/4 cup canola oil
• 1 large yellow onion, chopped
• 3 large vine ripened tomatoes, chopped
• 1 clove garlic, chopped
• corn tortillas

Toppings (optional):

• 1 iceberg lettuce, finely shredded
• 3 avocados, pitted, peeled, and sliced
• 2 cups crema Mexicana or sour cream
• 2 cups queso fresco or Cotija, crumbled
• 2 cups salsa of your choice
• 6 radishes, sliced

INSTRUCTIONS 

• In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.
• Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
• In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers (half of the ones in the jar) including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
• Heat the oil in a large and deep pan over medium heat.
• Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
• Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
• Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
• Add salt to taste.

Tostadas:

• In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Assemble:

• To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.
• Garnish tostada with toppings of your choice.

https://muybuenoblog.com/chicken-tinga/#recipe

Baked Salmon with Potatoes and Lemon Sauce

Baked Salmon with Potatoes and Lemon Sauce

INGREDIENTS

For the Sheet Pan:

• 2 lb. small gold potatoes, cut into bite-sized pieces
• olive oil + garlic powder, salt, and pepper
• 3 cups of broccoli florets (I’m using baby broccoli in the photos)
• 1–2 lbs. salmon (cut into 2-4 filets)

Lemon Herb Sauce:

• 6–8 tablespoons butter
• 1–2 cloves garlic, minced
• 1 shallot, minced
• 2–3 sprigs of fresh thyme
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• juice of 1 lemon
• 2 tablespoons chopped fresh parsley or basil
• salt and pepper to taste

INSTRUCTIONS

1. Roast the Potatoes: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.
2. Make the Life-Changingly Delicious Sauce: While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.
3. Bake the Salmon and Broccoli: Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out.
4. You’re Done: Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges.

https://pinchofyum.com/baked-salmon-with-amazing-lemon-sauce?lctg=x8z0wxmr&utm_source=convertkit&utm_medium=email&utm_campaign=10+Romantic+Recipes+to+Show+Yourself+Some+Love+%F0%9F%AB%B6+-+13058294

Instant Pot Mexican Brown Rice

 

Instant Pot Mexican Brown Rice

Super flavorful Mexican Brown Rice easily made right in your Instant Pot for the perfect side dish that comes out perfectly fluffy and delicious every single time!

Yield: 6 Servings 

• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 mins

Ingredients

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp homemade taco seasoning (or store bought)
• 1/2 tsp ancho chili powder
• 1/2 tsp kosher salt
• 1 1/2 cups long grain brown rice
• 1 1/2 cups vegetable or chicken broth (or water)
• 3/4 cup salsa
• 1/2 cup fresh cilantro, finely chopped
• Squeeze of lime, optional

Instructions

1. Begin by pressing the sauté function on your Instant Pot.  Drizzle a little olive oil and wait for the pot to heat up and the oil to glisten.  Sauté the onion until translucent, about 3 to 4 minutes, then add in garlic and sauté for about 30 more seconds.
2. Hit the ‘cancel’ button on the Instant Pot to turn the heat off and add in the taco seasoning, ancho chili powder and salt.  Mix together with the onion and garlic then add in the rice, giving it a quick stir.  Pour in the vegetable (or chicken) broth and salsa, mixing well until everything is all combined.
3. Secure the lid of your Instant Pot and make sure the steam release valve is set to sealing.  Next press the pressure cook function and set the timer to 22 minutes (if using long grain white rice set the timer to 3 minutes).  The Instant Pot will take a few minutes to come to pressure before the countdown starts.
4. Once the 22 minutes are up, allow the pressure to release naturally for about 15 minutes (this just means don’t touch it at all until the timer counts up to 15).  Then using a hand towel or oven mitt, carefully turn the steam release valve to the venting position to release any remaining steam.
5. Twist open the lid of the Instant Pot and give the rice a good stir.  Mix in some fresh cilantro and it’s ready to serve.  You can also squeeze a little lime juice on top for a bright fresh pop of flavor!

Recipe from: https://www.eatyourselfskinny.com/instant-pot-mexican-brown-rice/print/18026/

Mucci's Bucatini

 
https://pinchofyum.com/muccis-bucatini/print/86040