If you follow this blog regularly you know that one of my favorite things to cook with is rotisserie chicken. I actually dis-like eating chicken unless it is rotisserie style and I have come to the conclusion that I should stop cooking regular chicken all together, because its always dry and tough. I also love rotisserie chicken because it is fast, easy and always cooked to perfection!
So in honor of Earth Day last week I wanted to make something green- as you can see I didn’t get around to posting it in time for Earth Day but better late then never right? I found this recipe on the FoodieCrush blog and when I read the ingredients I knew I had to make it- all of my favorite things in one recipe, how could I resist!? (and after making them I can say they lived up to my expectations!)
Chicken Suiza Enchilada’s with Avocado Cream (Serves 4-5)
- 4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
- 2 4-ounce cans diced Fire Roasted Hatch Chiles
- ½ medium white onion, diced
- 2 cups whipping cream (or 1 cup whipping cream & 1 cup half & half)
- 1 cup chicken broth
- 2 Avocados
- 1 cup fresh cilantro, stems and leaves
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt, divided
- Juice of one lime
- 2 ½ – 3 cups shredded Mexican blend cheese (or just Monterey Jack if you prefer)
- 8-10 7”-8” flour tortillas
- ¼ cup chopped green onion
- Preheat oven to 350 degrees.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9 X 12 baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about ⅓ cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you’ve run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.
I have been posting a lot of pasta dishes lately and its for one reason… pasta is delicious and easy. Maybe its because I have some Italian blood in me as well but I just can’t resist a plate of pasta with a big glass of red wine! Since I always love cooking for crowds and since I’m pretty bored with lasagna I decided it was time to play with a new recipe that is good for a group. I also made this recipe for the first time because I have a friend that loves (and I mean LOVES) sour cream and I knew this would be right up her alley.
I know it sounds a little odd to add sour cream to a pasta recipe but it makes the sauce extra creamy and amazing! The recipe also calls for 3 different kinds of cheese which makes it gooey and melty and everything you’d ever want in a pasta bake. There is no need to spend lots of time on a yummy meal and that is what I love about this recipe! Everything can be prepared in about 15 minutes and then all you have to do is throw it in the oven for 30 minutes to let all the cheese melt and presto… Dinner is ready!
Cheesy Baked Rigatoni (Serves 6-8)
- 1 pound dry rigatoni pasta
- 1 sweet onion, diced
- 1 pound ground Italian sausage (mild or spicy depending on your taste!)
- 2 26oz jars sweet basil spaghetti sauce
- 6-8 slices provolone cheese
- 16 oz ball fresh mozzarella, sliced
- 1 1/2 cups sour cream
- 1/4 cup shredded mozzarella cheese
- Preheat the oven to 350 degrees. Butter a 9×13 baking dish and set aside. Bring a large pot of salted water to boil and add the pasta. Cook for 8 minutes until al dente- do not cook for as long as you normally would, you want the pasta to have a little crunch so it does not get soggy when you bake it!
- In a large skillet cook the sausage and onion until brown. Once the sausage is totally cooked, add both jars of pasta sauce and allow to simmer for 15 minutes. After 15 minutes remove the mixture from the heat and carefully stir in the sour cream.
- Layer half the drained/cooked pasta into the bottom of the pan and top with half the sauce mixture. Layer 6-8 slices of provolone cheese on top. Layer remaining pasta, and remaining sauce and spread evenly. Lay slices of fresh mozzarella on top and sprinkle with Parmesan cheese.
- Bake for 30 minutes at 350 or until the cheese is melted and bubbly. Enjoy!
They say breakfast is the most important meal of the day and I couldn’t agree more! Not only is it the most important meal of the day but it is my favorite, epically when it comes to breakfast sandwiches! There are so many options… you can have it on a bagel, English muffin or toast; topped with bacon, sausage or ham- or throw on some cheddar, American or pepper jack cheese… as you can see the options are endless.
I prefer my breakfast sandwich on an English muffin (Thomas’ only please!) with cheddar so sharp it’ll cut you! I’ve learned that you don’t need meat to make a sandwich hearty, put a little avocado on that baby and not only do you get all those good fats in your diet, it fills you up quickly too! The Arugula adds a little peppery kick that is extra delicious. All in all you better make two of these breakfast sandys because you’ll be sad when the first one is gone! Happy weekend everyone!
Bomb Breakfast Sandy (Makes 1 Sandwich)
- 1 Large egg, fried
- 1 English Muffin, toasted
- 1 slice extra sharp cheddar
- 1/4 Avocado
- 2 slices of tomato
- handful of Arugula
- Salt and Pepper to taste
- Melt some butter in a medium skillet. Crack the egg into the frying pan and let cook for 2 minutes. Flip the egg and cook for a minute more (now is when you’d want to break the yolk!). Place slice of cheddar cheese on top of the egg and cover with lid for 30 seconds. Leave covered and remove from heat, let it sit in the pan while you assemble the sandwich. Meanwhile, toast your English muffin.
- Take 1/4 of the avocado and smash it into the English muffin. Place the fried egg on the muffin and top with tomato and arugula. Season with salt and pepper.
- Server with hot sauce or ketchup (if you love ketchup as much as me!) Enjoy!
Ahh it has been a while since I have done a wine Wednesday! And don’t think it is because I have stopped drinking wine… nope, I’m still following the doctors orders of at least 1-2 glasses per day! Leese-Fitch is one of my favorite new table wines! At just $13 a bottle this Cab is perfect any night of the week. Spring is around the corner which means I’ll be enjoying a lot more white wine in the coming months so stay tuned for some new Wine Wednesdays! Cheers!
- Name: Leese-Fitch
- Price: $13
- Points: 85
- Varietal: Cabernet Sauvignon; 86% Cabernet Sauvignon, 5% Syrah, 5% Tempranillo, 2% Alicante Bouchet, 2% Petite Sirah.
- Tasting Notes: Dark garnet in color, the Cabernet Sauvignon blend presents aromas of fresh roasted hazelnuts, espresso, cherry liquor, and black currants. In the mouth, this Cabernet blend exudes deep blackberry notes with toffee, dark cherry, Dutch cocoa, tea leaf, and fig compote. The wine pairs well with steak, lamb, and pasta.