Monday, July 22, 2019

Summer Veggie and Chicken Enchiladas with Avocado Salsa


Enchiladas are one of my favorite comfort foods. There are so many different flavor combinations you can go with, but since we are in peak summer produce season, I decided to fill them chock-full with delicious summer veggies. I added shredded rotisserie chicken for a protein boost, but if you want to keep these vegetarian, simply swap in pinto beans or cannellini beans. 





1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, zucchini, sweet corn, red pepper and jalapeno and cook for 3 minutes. Add cilantro, cumin, garlic powder, salt and pepper and cook for 1 minute longer.



3. Combine the cooked veggies, chicken, sour cream and 1 cup white cheddar in a large bowl.


4. Microwave 4 tortillas at a time for 30 seconds to soften them. Place 1 1/2 cups salsa verde onto the bottom of a 13x9 baking dish. Scoop the filling onto each tortilla, roll up tightly and place in the pan. Top the enchiladas with the remaining salsa verde and white cheddar. Bake for 30 minutes.



5. While the enchiladas bake, combine the avocado salsa ingredients in a mixing bowl.


6. Once out of the oven, allow the enchiladas to rest for 5 minutes. Place 2 enchiladas onto each serving plate and garnish with sour cream and avocado salsa.





Summer Veggie and Chicken Enchiladas with Avocado Salsa
Serves 6

All you need:
1 tablespoon olive oil
1/2 red onion, diced small
1 zucchini, diced small
2 ears sweet corn, kernels removed
1 red pepper, diced small
1 jalapeno, seeded and finely diced
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 cups shredded chicken
3/4 cup sour cream (plus more for garnish)
2 cups freshly grated white cheddar cheese, divided
3 cups salsa verde, divided

12 corn tortillas

Avocado Salsa
1 ripe avocado, diced small
1 small Roma tomato, diced
2 tablespoons diced sweet onion
2 tablespoons chopped cilantro
1 jalapeno, seeded and finely diced
Juice of 1 lime
Salt and freshly ground black pepper, to taste

All you do:
1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, zucchini, sweet corn, red pepper and jalapeno and cook for 3 minutes. Add cilantro, cumin, garlic powder, salt and pepper and cook for 1 minute longer.
3. Combine the cooked veggies, chicken, sour cream and 1 cup white cheddar in a large bowl.
4. Microwave 4 tortillas at a time for 30 seconds to soften them. Place 1 1/2 cups salsa verde onto the bottom of a 13x9 baking dish. Scoop the filling onto each tortilla, roll up tightly and place in the pan. Top the enchiladas with the remaining salsa verde and white cheddar. Bake for 30 minutes.
5. While the enchiladas bake, combine the avocado salsa ingredients in a mixing bowl.
6. Once out of the oven, allow the enchiladas to rest for 5 minutes. Place 2 enchiladas onto each serving plate and garnish with sour cream and avocado salsa.

Tuesday, July 16, 2019

Baked Salmon with Crunchy Pecan Crust

Salmon is a favorite in our household because it's not only delicious and healthy, but it cooks super quickly so dinner is on the table in no time. It can be prepared in numerous ways, but this one is definitely one of the best (especially if you have people who don't typically like salmon). 

I like to serve this with whipped sweet potatoes, couscous or wild rice and seasonal veggies. 



1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the butter, Dijon, honey, salt and pepper together. Place salmon filets on the prepared baking sheet and brush with the butter mixture.



3. Place pecan halves, parsley and bread in a food processor and process until crumbly. Scoop the pecan mixture onto each salmon filet and press lightly so it sticks to the salmon.



4. Bake the salmon for 10 minutes, or until it flakes easily with a fork. Once out of the oven, squeeze fresh lemon juice over the top.





Baked Salmon with Crunchy Pecan Crust
Serves 6

All you need:
6 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
Freshly ground black pepper, to taste

6 (6-8 oz.) salmon filets, skin removed

1 cup roasted salted pecan halves
2 tablespoons chopped flat-leaf parsley
1 cup torn French bread

Juice of 1 lemon

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the butter, Dijon, honey, salt and pepper together. Place salmon filets on the prepared baking sheet and brush with the butter mixture.
3. Place pecan halves, parsley and bread in a food processor and process until crumbly. Scoop the pecan mixture onto each salmon filet and press lightly so it sticks to the salmon.
4. Bake the salmon for 10 minutes, or until it flakes easily with a fork. Once out of the oven, squeeze fresh lemon juice over the top.