Monday, October 4, 2010

Yesterday's and Today's Recipe


1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tbsp extra-virgin olive oil
1 onion, halved, cut into ¼-inch slices
2 green or red bell peppers, seeded and cut into ¼-inch strips
Enchilada sauce
12 corn tortillas (6 inch)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)
Pepper and Tomato Salsa
Sour Cream

Place chicken in a large pot and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside. Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside. When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
Serves 6 to 8 people
From: Martha Stewart

I have only made this once.  I used some precooked chicken and enchilada sauce from a can.  I have not tried to make the sauce myself. 

2 tsp olive oil
1 pound (about 2 or 3) green zucchini, cut into ½-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp coarse salt
½ tsp freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into ½-inch pieces
½ cup freshly chopped dill
¼ cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove form hat; transfer to a large bowl; set aside. Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, ½ teaspoon marjoram, ½ teaspoon salt and ¼ teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 ½ inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Serves 6
From: Cooking Light

I have also only made this once.  It was a lot of prep but it was yummy.  I believe at the time I could not find yellow zucchini so I just used all green.

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