Archive | January, 2011

Chicken Enchiladas

28 Jan

I know I just started this whole blog thing but I feel I should warn you.  You will see a lot of chicken recipes on this blog.  As a former vegetarian, I find chicken to be a “safe” meat.  Meaning that it’s usually pretty easy to cook and it pleases almost everyone. 

Over the last year or so, I’ve slowly incorporated meat back into my diet.  The reason being, I felt like I wasn’t getting enough protein and I actually missed it.  I can’t say that is true for all meat, but it is when it comes to chicken. 

Since I cook with chicken so often, I’m always looking for new ways to make it appetizing as it can be so easy to get into a cooking rut.  And chicken dishes can be quite bland if they aren’t done right.

Chicken enchiladas is something I’ve wanted to make for a long while.  I actually made my first batch of enchiladas about a month ago.  And, although it tasted great, the tortillas did not stay rolled up.  It became more of an enchilada casserole, than classic enchiladas.  Or as my boyfriend affectionately called it, “an enchilada mess”.

But I’ve learned the secret.  And I’m happy to share it with you.  In order to prevent the tortillas from breaking, all you need to do is warm them in a lightly oiled skillet before filling them.  It’s as simple as that!

Chicken Enchiladas
(based on this recipe at


  • 1/2lb skinless, boneless chicken tenders
  • 1 yellow onion, chopped
  • 6oz container of greek yogurt (0% or 2%)
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup chopped tomato
  • 1/4 cup water
  • 1 tablespoon chili powder
  • 1 chopped red bell pepper
  • 1 teaspoon garlic powder
  • 10 (6 inch) corn tortillas
  • 1/2 (12 ounce) jar green enchilada sauce
  • 1/2 cup shredded Cheddar cheese


    1. Preheat oven to 375 degrees.
    2. Fill a medium saucepan until almost full and bring water to a boil.  Once water is boiling, place chicken in the water and reduce the heat to low.  Cover the saucepan and boil the chicken for 9-10 minutes.  Shred the boiled chicken once it’s done.
    3. In a medium, non-stick skillet over medium heat, add chicken, onion, yogurt, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato, water, chili powder, red pepper and garlic powder.
    4. Meanwhile, heat the tortillas individually in a lightly oiled skillet.
    5. Roll even amounts of the mixture in the tortillas. Coat the bottom on an 8×8 baking dish with 2-3 tablespoons of enchilada sauce.  Arrange the enchiladas in the dish. Cover with remaining enchilada sauce and 1/2 cup Cheddar cheese. Bake uncovered in the preheated oven 15-17 minutes. Cool 5-7 minutes before serving.

    I had some leftover filling so you could always use a bigger pan and fill more tortillas.  Or heat up the filling the next day and serve it over some greens.  Either way, enjoy!

    PS… I’m still new to blogging so taking a picture completely slipped my mind.  Next time I make this recipe, I’ll be sure to take some.


    Cozy, cheesy goodness

    24 Jan

    I don’t know about your neck of the woods, but around these parts, its been FREEZING!  On Saturday, Alex I braved the weather to venture out.  But that was enough for me.  After we were home, safe, sound, and warm, I decided I wasn’t going to go out on Sunday.  So I didn’t.  And it was fabulous.

    Now, lets get one thing straight.  I can handle the cold.  I can handle the snow.  I am from Buffalo after all.  But when the weather dips below zero, I draw the line.   I was quite content staying indoors to read, blog, and cook.

    Since the weather was so lousy, I was in the mood for something warm.  Some comfort food, if you will.  After a quick online search, I came across this.  I had all the ingredients in the fridge, it looked quick, and it just sounded soooo good.

    Cheesy Chicken and Broccoli Bake
    (based on this recipe

    1 package of frozen broccoli
    1 yellow onion
    1-2 gloves of minced garlic
    1 TBSP olive oil
    1 lb chicken tenders
    1/2 TBSP lemon pepper seasoning
    salt and pepper to taste
    1 14.5oz can of Amy’s Organic Cream of Mushroom soup
    1/2 cup shredded Asiago cheese
    1 TBSP melted butter
    2 TBSP bread crumbs


    1. Preheat oven to 450 degrees.
    2. Chop onion and mince garlic.  In a large skillet over medium heat, heat olive oil.  Add onion and garlic.  Saute for a few minutes.
    3. Cube chicken and add to onion and garlic mixture.  Add lemon pepper, salt, and pepper.  Cook chicken until done.
    4. Meanwhile, steam broccoli in the microwave or on the stove top.
    5. In an 8×8 dish, layer broccoli, chicken, soup, additional seasonings if using, and shredded cheese, in that order.
    6. Melt butter and mix in bread crumbs.  Spread mixture over casserole.
    7. Place the dish in the oven for 12 to 15 minutes.

    Once it’s done, the cheese will be nice and melty and the soup will be bubbly.

    This recipe was a hit.  It tasted great and it was so easy to make.  I think next time I will add pasta or serve it with warm bread so that there is something to soak up all the extra soup.  You could assesmble it ahead of time and then just stick it in the oven when you get home from work!


    Katz Deli and Sweet Revenge

    23 Jan

    Any New Yorker worth their salt has heard of Katz Deli.  Katz is a kosher deli well known for it’s deli meats, hot dogs, knishes, and more.  According to their wikipedia page, “Each week, Katz’s serves 5,000 pounds of corned beef, 2,000 pounds of salami and 12,000 hot dogs!”  The deli was made famous in the 80’s movie, When Harry Met Sally.  Yep, this is the deli in which Sally had a very good time (wink, wink).

    But let’s put that aside, and focus on what matters.  The food.  Specifically, the deli meat.

    That sandwich above is meant for one.  And if you’ve ever eaten at Katz, you’ll know why.  After you’ve had your first bite, you don’t want to share.  The meat is so tender and juicy.  It’s perfectly seasoned that the meat stands on it’s own.  There’s really no need for any condiments although I do recommend small amounts of spicy mustard, as it enhances the meat’s flavor.  And the rye bread is the perfect compliment.  It’s sliced thin so that the favor doesn’t overpower the meat.  And it’s a fabulous vehicle for the succulent meat.

    Each order comes with a side of pickles.  We went with the half sour pickles.  Very crunchy and perfectly salty.

    We didn’t like our food very much…

    Kidding of course.  But before we moved on, Alex left his signature, hehe.

    Next up was Sweet Revenge.

    Sweet Revenge is a local bakery that specializes in pairing wine and/or beer with artisan cupcakes.  Their menu always has four cupcakes to choose from, Sweet Revenge, Pure, Dirty, and Crimson and Cream.

    They also have a variety of seasonal offerings that change often.  I’ve had the Sweet Revenge, the Pure, and the Pumpkin Spice.  It’s hard to say which is my favorite, but it’s probably the Sweet Revenge.  Peanut Butter always steals my heart.

    However, last night, we’d just come from a large dinner.  I was still quite full, despite our BRISK walk across town, so I wanted something light.  The Pure cupcake, paired with Principato Pinot Noir, sounded perfect.  Alex went with his favorite, the classic Dirty.  Mmmmm.

    We were two very satisfied customers.  And one very handsome one, if I do say so myself!