Broiled Asparagus with Balsamic Glaze and Parmesan Shards
Ingredients:
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
Grilled Asparagus, Pepper & Mushroom Salad
8 oz asparagus
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
Potato Leek Soup
Ingredients:
- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 6 – 8 russet potatoes, thinly sliced
- 3 1/2 cups chicken broth (or enough to barely cover potatoes)
- 1 cup heavy cream
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
Mediterranean Summer Salad
Ingredients
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
- 8 ounces orzo pasta
- 2 cups halved cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 1 teaspoon minced garlic
- 1/4 cup toasted pine nuts
- 1/2 cup Greek olives such as kalamata, pitted and halved
- 4 ounces feta cheese, broken into large chunks
- 2 cups baby spinach leaves
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt
- freshly ground black pepper
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
Squash Blossoms with Goat Cheese and Serrano Pepper
6 large squash blossoms
about 4 oz soft goat cheese (could use ricotta or another soft cheese)
1 serrano pepper, diced
1 green scallion, chopped
1 egg
1/4 - 1/2 cup flour (GF flour works fine as well, could use corn meal too!)
Directions:
Mix goat cheese, serrano, scallion in a separate bowl.Whisk egg in another bowl.Place flour in a third bowl.Gently open squash blossoms to make a “cup,” be careful not to tear the sides of the flower.Gently stuff blossoms with cheese mixture. Fill to the point where the sides of the flower can be pressed together to close over the cheese mixture. The flowers should be full to the point where they feel firm. A chopstick is helpful for pressing the cheese into the bottom of the “cup.”Dip each cheese stuffed flower into the whisked egg and then roll in flour.To fry, fill a frying pan with at least 1/4 deep vegetable oil and heat to the point where water droplets flicked on the surface of the oil will “sizzle.”Gently place breaded squash blossoms in hot oil and fry until lightly browned on all sides. (About 2:30 minutes on each side.)Let cool slightly and ENJOY!
Notes: These are great as a main dish, or as a side. The filling could be adapted in any number of ways to fit your tastes!
6 large squash blossoms
about 4 oz soft goat cheese (could use ricotta or another soft cheese)
1 serrano pepper, diced
1 green scallion, chopped
1 egg
1/4 - 1/2 cup flour (GF flour works fine as well, could use corn meal too!)
Directions:
Mix goat cheese, serrano, scallion in a separate bowl.Whisk egg in another bowl.Place flour in a third bowl.Gently open squash blossoms to make a “cup,” be careful not to tear the sides of the flower.Gently stuff blossoms with cheese mixture. Fill to the point where the sides of the flower can be pressed together to close over the cheese mixture. The flowers should be full to the point where they feel firm. A chopstick is helpful for pressing the cheese into the bottom of the “cup.”Dip each cheese stuffed flower into the whisked egg and then roll in flour.To fry, fill a frying pan with at least 1/4 deep vegetable oil and heat to the point where water droplets flicked on the surface of the oil will “sizzle.”Gently place breaded squash blossoms in hot oil and fry until lightly browned on all sides. (About 2:30 minutes on each side.)Let cool slightly and ENJOY!
Notes: These are great as a main dish, or as a side. The filling could be adapted in any number of ways to fit your tastes!
Strawberry Spinach Salad
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Cucumber Salad
The Gluten Free Goddess blog
has a delicious recipe for cucumbers:
The flavors mingle and intensify
overnight, so if you love a fresh "pickled" flavor make this recipe the night
before you wish to serve it; tossing it a couple of times as it chills to
distribute the dressing.
For the salad:
1 large
cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving
stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced
fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink
gorgeous, seeded and diced
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1
tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or
more to taste
A tiny pinch of sea salt, or to taste (you can always add
more- don't add too much)
Fresh ground pepper, to taste
Instructions:
In a large non-reactive bowl combine
the cut and sliced cucumbers with the diced onion and tomato.
Whisk your
dressing ingredients in a glass measuring cup until frothy and pour all over the
cuke salad. Gently toss to coat. Cover and chill at least an hour before
serving.
Serves 6
has a delicious recipe for cucumbers:
The flavors mingle and intensify
overnight, so if you love a fresh "pickled" flavor make this recipe the night
before you wish to serve it; tossing it a couple of times as it chills to
distribute the dressing.
For the salad:
1 large
cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving
stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced
fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink
gorgeous, seeded and diced
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1
tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or
more to taste
A tiny pinch of sea salt, or to taste (you can always add
more- don't add too much)
Fresh ground pepper, to taste
Instructions:
In a large non-reactive bowl combine
the cut and sliced cucumbers with the diced onion and tomato.
Whisk your
dressing ingredients in a glass measuring cup until frothy and pour all over the
cuke salad. Gently toss to coat. Cover and chill at least an hour before
serving.
Serves 6
Baby Mizuna Greens with Potatoes and Shallot
Vinaigrette
Serves 4
3/8 pound potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons
Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby
red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs,
peeled
1 teaspoon freshly crushed black peppercorns
Directions:
1. Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring
to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain.
When potatoes stop steaming, transfer them to a wide bowl.
2. Combine oil, vinegar and salt to taste, and drizzle about one-third of
this dressing over potatoes. Add shallot. Fold together with a rubber spatula.
Dressing will pick up creaminess from potatoes. Set aside.
3. Place mustard greens or mizuna in a second wide bowl suitable for
serving. Toss with half of the remaining dressing. Add potato mixture, and fold
in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick.
Scatter over salad, add remaining dressing, and fold once or twice very gently.
Dust with crushed pepper, and serve.Ideas for serving up our fresh
3/8 pound potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons
Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby
red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs,
peeled
1 teaspoon freshly crushed black peppercorns
Directions:
1. Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring
to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain.
When potatoes stop steaming, transfer them to a wide bowl.
2. Combine oil, vinegar and salt to taste, and drizzle about one-third of
this dressing over potatoes. Add shallot. Fold together with a rubber spatula.
Dressing will pick up creaminess from potatoes. Set aside.
3. Place mustard greens or mizuna in a second wide bowl suitable for
serving. Toss with half of the remaining dressing. Add potato mixture, and fold
in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick.
Scatter over salad, add remaining dressing, and fold once or twice very gently.
Dust with crushed pepper, and serve.Ideas for serving up our fresh
Soba Noodle Salad w/ Mizuna
Ingredients2 cups Mizuna leaves, washed, stemmed, and
chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions,
white and green parts
½ cup of thinly sliced radishes
2 cups of cooked
Soba noodles
1 tablespoon of toasted sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Directions:
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a
separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and
pour over noodles.
Top with sesame seeds and enjoy!!
Serves 3.
chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions,
white and green parts
½ cup of thinly sliced radishes
2 cups of cooked
Soba noodles
1 tablespoon of toasted sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Directions:
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a
separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and
pour over noodles.
Top with sesame seeds and enjoy!!
Serves 3.
Kale with Tomato, Garlic and Thyme
Martha Stewart had several great Kale recipes on her website. Here is one that can be served in many ways.
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
- 1 tablespoons plus two teaspoons extra-virgin olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1 pound boiled, chopped kale leaves
- Coarse salt and ground pepper
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Kale Chips
Ingredients:
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions :
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Fried Stuffed Squash Blossoms Original recipe makes 12 filled squash blossoms
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- 12 fresh squash blossoms
- 3/4 cup soft goat cheese at room temperature
- 1 egg yolk
- 1/4 cup shredded Gruyere cheese
- 1 pinch freshly ground black pepper, or to taste
- 1 pinch cayenne pepper
- Batter:
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/4 cup ice-cold water, or as needed
- vegetable oil for frying
- 1 teaspoon all-purpose flour, or as needed
- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Quinoa Stuffed Peppers
From the Vegetarian Times. This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup quinoa
- 3 large carrots, grated (1 ½ cups)
- 1 ½ cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
Tomatillo Pie
The Meaning of Pie blog has
a wonderful illustrated and detailed recipe that uses tomatillos:
the tomatillos, roughly chop the tomatillos and place them in a small saucepan
with enough chicken broth to just cover them. Simmer them for approximately 20
minutes or until they are well cooked and totally softened. Strain off enough
of the cooking liquid so that you are left with about 1-⅓ cups of tomatillos.
Set aside.
Cook and chop the chicken. I used 2
large breasts that I had brined for 30 minutes in ½ gallon of water in which I
had dissolved ¼ cup sugar and ¼ cup salt. I sliced the chicken and cooked it on
a grill pan until done. You can also use chicken tenders. Set
aside.
In a small bowl combine the chicken, ½
cup of the Monterey Jack cheese, the Parmesan cheese, green onions, chili
powder, salt and pepper. In another small bowl, combine the green chilies,
tomatillos, sour cream, and milk. Use an immersion blender to process it until
smooth. You can also use a food processor or regular
blender.
To assemble, pour ½ cup of the tomatillo sauce in
the bottom of a 9” x 9” baking dish and spread it around. Place one layer of
corn tortillas on top of the sauce. Place ½ of the chicken mixture on top of
the tortillas. Place another layer of tortillas on top of the chicken. Then
spread the remainder of the chicken and one top layer of tortillas. Pour all of
the remaining sauce on the top, making sure it goes down the sides and between
cracks. I even poked a few holes in the middle of the top with a fork to make
sure it permeated the whole casserole. Sprinkle the top with the remaining
cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25
to 30 minutes or until it is nice and bubbly and hot. Let it stand for at least
5 minutes after you remove it from the
oven.
To assemble, pour ½ cup of the tomatillo
sauce in the bottom of a 9” x 9” baking dish and spread it around. Place one
layer of corn tortillas on top of the sauce. Place ½ of the chicken mixture on
top of the tortillas. Place another layer of tortillas on top of the chicken.
Then spread the remainder of the chicken and one top layer of tortillas. Pour
all of the remaining sauce on the top, making sure it goes down the sides and
between cracks. I even poked a few holes in the middle of the top with a fork
to make sure it permeated the whole casserole. Sprinkle the top with the
remaining cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25 to
30 minutes or until it is nice and bubbly and hot. Let it stand for at least 5
minutes after you remove it from the oven.
a wonderful illustrated and detailed recipe that uses tomatillos:
- 1 pound fresh tomatillos, husked and rinsed
- 1-1/2 cups low sodium chicken broth
- 1 sliced pickled jalapeno
- 2 cups chopped chicken
- ½ cup green onions, sliced (whites and light greens only)
- 1 cup shredded Monterey Jack cheese
- 2 Tablespoons shredded Parmesan cheese
- 1 heaping teaspoon chili powder
- ¼ teaspoon (each) salt and pepper
- 1-4 oz. can chopped green chilies
- ½ cup sour cream
- ¼ cup milk
- 8 to 9 corn tortillas (depending on the shape of your dish)
the tomatillos, roughly chop the tomatillos and place them in a small saucepan
with enough chicken broth to just cover them. Simmer them for approximately 20
minutes or until they are well cooked and totally softened. Strain off enough
of the cooking liquid so that you are left with about 1-⅓ cups of tomatillos.
Set aside.
Cook and chop the chicken. I used 2
large breasts that I had brined for 30 minutes in ½ gallon of water in which I
had dissolved ¼ cup sugar and ¼ cup salt. I sliced the chicken and cooked it on
a grill pan until done. You can also use chicken tenders. Set
aside.
In a small bowl combine the chicken, ½
cup of the Monterey Jack cheese, the Parmesan cheese, green onions, chili
powder, salt and pepper. In another small bowl, combine the green chilies,
tomatillos, sour cream, and milk. Use an immersion blender to process it until
smooth. You can also use a food processor or regular
blender.
To assemble, pour ½ cup of the tomatillo sauce in
the bottom of a 9” x 9” baking dish and spread it around. Place one layer of
corn tortillas on top of the sauce. Place ½ of the chicken mixture on top of
the tortillas. Place another layer of tortillas on top of the chicken. Then
spread the remainder of the chicken and one top layer of tortillas. Pour all of
the remaining sauce on the top, making sure it goes down the sides and between
cracks. I even poked a few holes in the middle of the top with a fork to make
sure it permeated the whole casserole. Sprinkle the top with the remaining
cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25
to 30 minutes or until it is nice and bubbly and hot. Let it stand for at least
5 minutes after you remove it from the
oven.
To assemble, pour ½ cup of the tomatillo
sauce in the bottom of a 9” x 9” baking dish and spread it around. Place one
layer of corn tortillas on top of the sauce. Place ½ of the chicken mixture on
top of the tortillas. Place another layer of tortillas on top of the chicken.
Then spread the remainder of the chicken and one top layer of tortillas. Pour
all of the remaining sauce on the top, making sure it goes down the sides and
between cracks. I even poked a few holes in the middle of the top with a fork
to make sure it permeated the whole casserole. Sprinkle the top with the
remaining cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25 to
30 minutes or until it is nice and bubbly and hot. Let it stand for at least 5
minutes after you remove it from the oven.
Veggie MeltsThis appetizer is great for any summer get together or picnic. They are so good we end up eating them for the meal sometimes! We like to use the baguettes from Serious Delights Bakery as they are made with local ingredients
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Ingredients:
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
- 1 baguette
- 1 to 2 medium size zucchini
- 1 to 2 medium sized tomatoes (paste type are the easiest to work with but any kind will do)
- A few sprigs of fresh basil
- 1 garlic clove
- small block of mozzarella cheese
- 1 Cup Mayonnaise
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.