Wednesday Mar 05, 2008

Chicken Enchilada Casserole

Low Carb Chicken Enchilada Casserole

This is a low carb/healthier adaptation of a Tyler Florence recipe.  You'll want to make sure that you make the Roasted Salsa Verde that I adapted as well. 

Ingredients

  • Assortment of Peppers
    •     1 Red Bell Pepper, chopped
    •     1 Green Bell Pepper, chopped
    •     2 Jalapenos, chopped
    •     2 Serranos, chopped
    •     2 Anahiem Chiles, chopped
  • 1 Large Onion, chopped
  • 8 Chicken Breasts, baked and then shredded
  • 4 cups of Roasted Salsa Verde
  • 2 cups of shredded Monterey Jack cheese

 

Cook up some peppers and onions until the onions are translucent.

Spicy Peppers and Onions

Shred the chicken breasts.  I find it's best to let them cool and just go at it with your hands.

Shredded Chicken

Mix the chicken with the peppers/onion mixture.  Add two cups of the salsa and mix together.

Mixin' it up

In a glass baking dish, spread about  1 cup of the salsa on the bottom then pack in the mixture.  Top with another cup of salsa.

Low Carb Chicken Enchilada Casserole

Cover with two cups of shredded Monterey Jack cheese. 

Low Carb Chicken Enchilada Casserole

Into the a 350F degree oven for about 20 minutes or until cheese starts to brown

Low Carb Chicken Enchilada Casserole

Let rest for about 15 minutes. 

Low Carb Chicken Enchilada Casserole

Serve with sour cream and additional salsa.  Enjoy!

 

Tuesday Feb 26, 2008

Salsa del dos hermanas

Mañana! 

Tonight was burger night.  As I sliced up some tomatoes for the burgers, I noticed that I had quite a few tomatoes that needed to be used in rather quick fashion.  What a better opportunity then this to get the girls in the kitchen with me?  Well 2 out of 5 ain't bad.  At least when it comes to kitchen help!

  • 6 Tomatoes, diced (I used Roma)
  • 1 Onion, diced
  • 3 Cloves of garlic, diced
  • 2 Anahiem Chiles, deviened and seeded, diced
  • 2 Jalapeno's, deviened and seeded, diced
  • 1 TBSP Olive oil
  • 1 Lime, juiced
  • 2 - 3 TBSP Chili Powder
  • Salt to taste
  • 4 - 5 cups of water

In a frying pan with olive oil, get the tomatoes, peppers, garlic, and onions to a really soft state.  Add the salt, lime juice, and chili powder.  Add 1/2 cup of water at a time and keep cooking it down.  Add more spices and water as required.  I probably used about four cups of water.  The more you cook it down the more the flavors will marry and the better your salsa will be.  Take your time, have a glass or two of wine and enjoy the aromas and experience.

Action shots of my girls in the kitchen

Sister Salsa

Sister Salsa

Sister Salsa

Sister Salsa

Sister Salsa

 Watch for a body building recipe for Huevos Rancheros tomorrow...er..Mañana!

Wednesday Aug 15, 2007

Spanish Rice

This is restaurant quality spanish/mexican rice.  Seriously good and good fiber (which means less carbs) if made with brown rice.


Ingredients:

1 Large Tomato - Diced (squeeze the guts out first)

1 Jalapeño - Diced (remove seeds for less heat)

1 Serrano - Diced

2 cloves of Garlic - Diced

2 Green onions - chopped (including the white parts)

1/4 Red Onion - Diced

1/2 Bell Pepper - Diced (You choose the color) 

1 TBSP Kosher Salt

1 TBSP Chili Powder

3  cups of cooked brown rice

Instructions:

Sauté all the veggies (and fruits if being picky) in a bit of olive oil.  Add the salt and chili powder.  Cook until red onion is translucent and cumin from the chili powder is fragrant.

Stir in the brown rice.  Cook over a high heat for a few minutes, allowing any liquid in the pan to evaporate/incorporate.  A bit of "fried" appearance to the rice only will add flavor.

About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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