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Archive for the month “February, 2012”

Enchiladas Suisas

During my pregnancy with Clara I had crazy nausea.  I was entirely absent from the kitchen during the first seven months of my pregnancy, unless of course you count my never-evending craving for Lucky Charms.  I don’t know if it was my Texas roots or my desire to make something with lots of cheese that prompted this bad boy, but the first recipe I made once I was feeling up to being around food was these Enchiladas!  mmmmm.  They aren’t the healthiest thing I’ve ever prepared, but boy were they yummy!

I boiled the chicken before I began, but you could buy a rotisserie chicken and cut down on the prep time.   Perhaps I should give it a go with less cream and cheese next time and with better photos….

  • 2 tablespoons butter
  • 2/3 cup chopped Spanish onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup chopped green chile peppers
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1 dash ground cumin
  • 12 (8 inch) corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mild Cheddar cheese
  • 2 cups shredded, cooked chicken breast meat
  • 1 cup heavy cream
  • 1/4 cup chopped green onion
  1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
  2. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
  3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
  4. Bake uncovered in preheated oven for 20 minutes. Serve immediately with additional salsa on the side.                (modified from recipe on allrecipes.com)

Cajun Shrimp Casserole

This dish is a little on the spicy side but the Arguez family loves spicy dishes.  Well…I love them so prefers them to be taken down just a notch.  This dish also highlights another difference in our household.  I like my veggie bits in recipes to be a bit on the chunky side, Sam likes them very small.  We buy two different kinds of salsa for this very reason and we have battles of the “chunkiness” in soup.  Is that even a word?  Well you get the idea.

I should warn those cooking purists that there is a can of “cream of blah blah soup” in this recipe.  You have been warned.

  • 2  pounds  unpeeled, large fresh shrimp
  • 1/4  cup  butter
  • 1  small red onion, chopped
  • 1/2  cup  chopped red bell pepper
  • 1/2  cup  chopped yellow bell pepper
  • 1/2  cup  chopped green bell pepper
  • 4  garlic cloves, minced
  • 2  cups  fresh or frozen sliced okra
  • 1  tablespoon  lemon juice
  • 1 1/2  teaspoons  salt
  • 1  (10 3/4-ounce) can cream of shrimp soup
  • 1/2  cup  dry white wine
  • 1  tablespoon  soy sauce
  • 1/2  teaspoon  cayenne pepper
  • 3  cups  cooked long-grain rice
  • 1/4  cup  grated Parmesan cheese
  • Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs


Peel shrimp; devein, if desired.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Yields : 6 servings

Adapted from southern living

Estimated time: one hour

Nutritional Information

Calories: 457| Fat: 15g| Fiber: 0g| Protein: 37g| Carbs: 39g|

Feta and Tomato Stuff Peppers

This is a household favorite recipe.  It’s easy to make, fast and healthy.  Besides anything with feta cheese is destined to be marvelous!  I started making this to expand our vegetarian options at home, but you could add some ground beef as well.   Or quinoa in place of the rice.  ENJOY!

  • 1 cup water
  • 1/2 cup uncooked Arborio rice
  • 2 green bell peppers, halved and seeded
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 2 cloves of minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 tomato, diced
  • 1/2 cup crumbed feta cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet

In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes

Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

Return to the oven for 5 minutes. Serve immediately.

Yields : 2 servings

Adapted from allrecipes

Estimated time: one hour

Nutritional Information

Calories: 385| Fat: 15.2g| Fiber: 4.5g| Protein: 10.8g| Carbs: 52.6g|

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