Tuesday, April 24, 2012

Kale Chips

Have you tried Kale chips yet?  I keep reading about them and how delicious they are, so I finally decided to give it a try.  Turns out they are tasty!  They have a great light and crispy quality and it's so fun how they disintegrate on your tongue, they really do resemble a light potato chip.  The kids loved them, of course they also love roasted seaweed, but really these are sure to be a hit. This is a fun one, give it a try.  Enjoy!

Recipe:
Fresh kale leaves roughly chopped into bite size pieces, thick stems removed
olive oil

Directions:
1. Spread kale leaves in single layer on a baking sheet.   Drizzle very lightly with olive oil and gently massage the oil into the leaves until they are lightly coated.
2. Bake @ 350'F for 9-11 minutes until crisp to the touch.  Watch them and do not overcook or they will be bitter.  If they are under cooked they'll be a bit chewy, we're going for light and crispy.  Pull them out while they are still dark green, not brown.  We didn't put anything else on them and they were delicious but you could try a light dusting of salt or garlic powder.  Enjoy!

 
...click here for the recipe!

Monday, April 9, 2012

Cilantro Sesame Chicken

This is a fast and easy way to kick your chicken up a notch! Toasted sesame oil really adds a great dimension of flavor and the cilantro is a bright and fresh contrast.   Everyone loved it!  Add this to your menu this week and enjoy!

Recipe: (serves 4)
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce
1/2 teaspoon garlic powder
1/2 cup fresh cilantro, very finely chopped

Directions:
1. Place all ingredients in a large resealable plastic bag and massage marinade into the chicken. Let the meat marinate for 15-30 minutes in the refrigerator.
2. Remove from plastic bag and grill chicken for 5-8 minutes, until chicken reaches an internal temperature of 165'F. Serve hot with roasted potatoes and some spring asparagus.
...click here for the recipe!

Wednesday, April 4, 2012

Pumpkin Enchiladas {Gluten Free}



It's been awhile since I've posted any new recipes because it's been awhile since we've made anything new.  Just getting by with all our good 'ole standby dinners.  This week before our shopping trip I had the itch to try something new.  We've experimented with pumpkin before with our Pumpkin Chili, Pumpkin Buckwheat Pancakes, and Pumpkin Pie Bread and had wonderful success!   This pumpkin enchilada sauce has a warm mix of spices and it's savory and delicious!  When all my corn tortillas kept splitting I decided to go with layers rather than your typical rolled enchiladas, either way would work!  Everyone had seconds and cleaned their plates...a winner!  Enjoy!

Recipe: (serves 4-6)
Ingredients:

for the filling:
4 chicken breasts (frozen is okay)
1/4 teaspoon salt
1/4 teaspoon cumin
a few twists of fresh ground black pepper
3 cups chicken broth
1/4 cup fresh cilantro, chopped

for the sauce:
1 can (15oz.) 100% pure pumpkin puree (don't use pumpkin pie filling!)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups chicken broth (reserved from chicken or from pantry)

8-10 corn tortillas (or flour)
1 cup jack cheese, shredded (optional)
cilantro for garnish

Directions:
1. Prepare your chicken ahead of time (or use left over chicken from another dinner).  Combine 4 chicken breasts, salt, cumin, pepper and chicken broth in a slow cooker and cook on HIGH for 4 hrs.  Remove the chicken (SAVE the remaining broth for your sauce) and shred using two forks.
2. Add cilantro to the shredded chicken and a few tablespoons - 1/4 cup of broth if it seems at all dry.  Stir to combine.
3. In a medium bowl combine pumpkin puree, garlic powder, salt, pepper, chili powder, cumin and reserved 1 1/2 cups of chicken broth and whisk until well combined.
4. Spread 1 cup of sauce on bottom of large 13x9 baking dish.  Here you can either stuff some chicken and a tablespoon of sauce into a tortilla and roll them all up traditional enchilada style or go the easy way like me...tear four tortillas in half and lay them in your dish covering the sauce.
5. Dump half of the chicken mixture on top of the tortilla layer then dollop on 1 cup of sauce over the chicken.
6. Repeat with a second layer...torn tortillas, then the rest of the chicken, then spread all the remaining sauce on top of that.  Top with shredded cheese.
7. Bake at 425'F for 20 minutes until heated through and the cheese is melted and bubbling.  Garnish with cilantro and serve hot along side a fresh green salad.
...click here for the recipe!




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