I prepped the farro, dressing, and fixins mid-afternoon so it was ready to throw together at dinner time!
Friday, September 22, 2017
Tuesday, September 19, 2017
Make ahead of time, cover and refrigerate, then bake when ready to serve!
- 1. Preheat oven to 350º. If desired, prepare homemade enchilada sauce and set aside.
- 2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain.
- 3. In a large sauce pan or large high-sided skillet, heat oil over medium heat. Add onions and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with chili powder, cumin, salt and pepper.
- 4. Add enchilada sauce and DRAINED green chiles to the pan, stirring to combine. Bring to a bubble and let thicken slightly, about 5 minutes. Remove from heat.
- 5. To the chicken, add 1 cup of the prepared sauce, 1 cup of cheese, and the cilantro. Season with salt and pepper and stir to combine.
- 6. Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff chicken mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with remaining cheese.
- 6. Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Cool slightly, top with cilantro and serve. (I had sour cream and avocados on hand, too!)
Monday, August 28, 2017
*I prepped ALL of these ingredients ahead of time and dinner was ready in a flash! This is delicious!
3/4 cups wild rice blend + chicken broth (see package directions)
1 Tablespoon butter
1.5 cups of 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
2 teaspoons brown sugar
4 cups packed chopped curly kale (about 1/2 bunch) (*De-stem the kale.)
1/4 cup roasted and salted pepitas
*cooked chicken (see notes)
For the Maple-Dijon Vinaigrette:
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon pure maple syrup
1 teaspoon Dijon mustard
2 cloves garlic, microplaned or finely minced
salt and pepper
1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (This can also be made ahead of time!) (My rice soaked up the chicken broth way before cooking time was complete. I added a bit more broth than package directions suggested, so be mindful of the fact that you may need to add a bit more so rice doesn't burn.)
2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid, shake to combine, and then set aside.
3. Fill a wok or large skillet with water, then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. (Be sure that kale is submerged.) Drain in colander. When kale is cool enough to handle, squeeze out excess water with hands (I use a thick paper towel), crumble, and then set aside.
4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then sauté until tender and caramelized, 8-10 minutes.
5. Add kale, cooked rice, and Maple-Dijon Vinaigrette to the wok, then toss to combine. Serve topped with pepitas.
This recipe does not call for chicken, however, I had a half of a chicken breast from the night before sitting in my fridge, so I chopped it up and added it to the recipe---complete meal! If you wish, add some cooked chicken to your meal too!
Wednesday, August 9, 2017
1 whole pork tenderloin, apporox. 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1.5 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce, chopped
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves