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Archive for the ‘Rice’ Category

BBQ Chicken Enchiladas with Mexican Rice

Last week, I posted about these delicious BBQ chicken enchiladas that had my kids eating helping after helping. But it wasn’t just the enchiladas they loved. They oohed and aahed over the rice as well, gobbling up seconds of it on top of all the enchiladas they were eating.

I’ve made numerous variations of Mexican Rice in the past, but this one was the most popular with my family. That came as bit of a surprise to me since in my opinion, this is the most unorthodox version I’ve made. But I have to say, it was delicious. And the nutritional punch is enough to make any parent happy.

MEXICAN RICE WITH SPINACH
Downloadable PDF of Mexican Rice with Spinach

  • In a medium saucepan, combine:
    • 3/4 cup brown basmati rice
    • 1 1/2 cups water
    • 1 Tablespoon butter
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
  • Bring water to a rapid boil, cover, reduce heat, and simmer for 20 minutes
  • After 20 minutes, add:
    • 1 10-ounce package extra fine cut frozen spinach, thawed
    • 2 large carrots, peeled and finely chopped
  • Cover, return to a simmer, and continue cooking another 20 minutes, or until all moisture is absorbed

This is a great way to add more greens to dinner. Just change the chili powder and ground cumin to other spices to really change up the flavor. Use thyme, or oregano, or basil, or parsley and some lemon zest. Sprinkle some toasted slivered almonds on top for a delicious and easy rice pilaf.

How do you sneak greens and other healthy foods into your family’s meals? I’m lucky that I don’t have to “hide” ingredients from my kids; they’ll eat sushi, broccoli, tofu, brussel sprouts, and nearly anything else I put in front of them. In fact, I’m probably the pickiest out of all of us!

Downloadable PDF of Mexican Rice with Spinach

BBQ Chicken Enchiladas with Mexican Rice

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Arroz con Pollo

Celebrating my 100th post with an old favorite!

I’m a stepmother to two young girls. I met them when they were 4 and 7 years old. It’s hard to believe they’re now ages 9 and 11! I’ve always connected with the girls through food. Food is magical in how it loosens the tongue and encourages lots of conversation and often, lots of laughter as well. The first year I lived with the girls, I often made them two of my favorite dishes my own stepmother introduced to me when I was a teenager.

I was 16 when my dad and stepmom married. She lived in Austin, and my father had moved there to marry her. I remained in Missouri for a few more years before moving to the Lone Star State. Arroz con pollo was a dish I hadn’t encountered in Missouri, but it quickly became my favorite the first time my stepmom made it for me. When I had abdominal surgery last summer, she and my dad came to visit me the 4th day of recovery, and brought over a large dish of arroz con pollo. It was the first solid food I ate after surgery, and was sooooo delicious, even if I had to pick around the chicken because I couldn’t eat meat yet.

Hubby and the girls enjoyed arroz con pollo just as much the first time I made it for them and it was quickly added to the regular dinner rotation. I could double the recipe to have leftovers. Like a stew, the flavor is better the next day. I worked a ton of hours 60 miles from home, and leftovers were an easy dinner when I’d get home between 7:00 and 7:30 any given evening.

The girls are with their grandparents for two weeks, and I’ve found myself thinking about them often. As a way to feel closer to two sweet girls who won’t be here this weekend – the first weekend without them since Christmas! – I made a meal that always reminds me of them, and is always a comfort food to me. I hope you enjoy my recipe for arroz con pollo.

Browned Chicken Thighs

ARROZ CON POLLO
(downloadable PDF of Arroz con Pollo)

  • In a dutch oven, heat 2 Tablespoons olive oil (or butter) over medium to medium-high heat.
  • Season 4 large chicken thighs, bone-in with skin, with ground black pepper and salt.
  • Place the chicken skin side down in the hot oil and let cook about 8 – 10 minutes or until the skin is browned and crispy.
  • Season the opposite side with ground black pepper and salt before turning the chicken to brown on the other side. Cook another 8 – 10 minutes or until that side is also browned and crispy.
  • Remove the chicken and set aside; lower the heat to medium.
  • To the pan drippings, add 1/2 chopped yellow onion and 1 1/2 cups brown rice.
  • Stir the onion and rice, cooking 4 – 5 minutes, until the rice begins to brown, scraping the browned bits from the pan.
  • Add 2 large cloves minced garlic to the rice and cook one more minute while stirring.
  • Pour 3 cups chicken broth over the rice and stir.
  • Add one 14.5 ounce can undrained diced tomatoes.
  • Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper.
  • Bring to a rolling boil.
  • Place chicken on top of rice, reduce heat to low, cover, and simmer for 40 minutes.
  • Check at 30 minutes to make sure there is still liquid in the pan.
  • At 40 minutes, add 1 cup frozen chopped carrots with peas mix, and cook uncovered an additional 5 – 10 minutes.
  • When most of liquid is absorbed/evaporated, but the dish isn’t dry, it is ready to serve.
  • Spoon the rice with veggies into a shallow plate or bowl, and top with a piece of chicken.
  • Sprinkle with 1 – 2 teaspoons chopped pimiento.
  • The chicken will be very tender, sliding off the bone easily.

Arroz con Pollo

Comfort in a bowl. To cut the fat a bit, substitute the chicken thighs with skinless chicken breasts. I use my own homemade chicken broth that I freeze in 2-cup portions. Once thawed, I add 1 cup water to make the 3 cups liquid called for in this recipe. I don’t often make this version with bone-in meat when making it for the kids. When making it for them, I usually boil skinless chicken breasts, shred the chicken so there are no large pieces, and use that with the broth from boiling the chicken to make the recipe. The shredded chicken is easier for them to handle, but the bone-in thighs add a richer flavor.

This is one of the most meaningful meals in my life, and I hope if you try it, it brings you as much comfort and contentment that it does me.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Mexican Rice

Living in Texas, we love Tex-Mex foods. When my digestive system became too weak to eat most restaurant Tex-Mex with all the cheese, lard, salt, and fatty meats, I started making healthier versions at home. I make fish or shrimp or veggie tacos nearly every week. The perfect side for the tacos is Mexican rice. Since I refuse to make packaged versions (because the sodium and refined white rice are too rough on my digestive system and offer little nutritional value to the family), I make my own at home using brown rice. I’m kind of a stickler for using brown rice. 😉

The girls LOVE this rice and gobble it down almost as fast as they do the tacos. I’m so proud of how well my stepdaughters will eat and always thrilled when they enjoy what I cook for them.

I love this rice because it’s a healthier version to the restaurant one, and it’s really easy to make so I can throw it together quickly, then cook it in the microwave while I prep the filling and all the toppings for the tacos.

Saturday night, we had shrimp tacos – some of our favorite! I bake popcorn shrimp, serve them on whole wheat tortillas with my special roasted red piquillo pepper sauce, fat free sour cream, guacamole, diced tomatoes, and cole slaw. Mmmmm..mmm.

On the side is black beans and Mexican rice.

MEXICAN RICE:

  • Roughly chop into large pieces: 2 Roma tomatoes, 1/2 sweet onion.
  • Place tomatoes in blender and blend. Add onion, 2 large cloves garlic, and 1 – 2 Tablespoons dried oregano according to your taste.
  • Blend until smooth.
  • In a 2-quart microwave safe dish, add 1 cup brown rice.
  • Pour tomato mixture into a 4-cup liquid measuring cup to measure (I usually get about 1 1/4 cups out of it).
  • Add water to make a total of 2 1/2 cups liquid.
  • Pour over rice.
  • Cover and microwave on high 5 minutes.
  • Stir rice, then microwave at half power another 25 minutes.
  • Stir rice. Add more liquid as needed. Sometimes I have to add up to another 1 cup of water at this point.
  • Add 3/4 – 1 cup frozen peas with carrots.
  • Microwave another 5 – 10 minutes or until rice is cooked through.
  • Stir in salt to taste and serve.

Mexican Rice

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Chimichurri

SUPER BOWL SUNDAY, Feb 6: We had my dad and stepmom over for a triple header of dinner, dessert, and the Super Bowl. On the dinner menu: Chimichurri flank steak and salmon (My grocer quit selling the Chimichurri sauce shown above that I used to use, so I had to make my own at home, which is fine – it’s super easy: put the leafy parts of 1 bunch of parsley in a blender with 2 Tablespoons red wine vinegar, 2 – 3 crushed garlic cloves, 1 teaspoon or so of dried oregano, a dash of crushed red pepper, salt and ground black pepper to taste, and blend with extra virgin olive oil until it comes together. Add juice of 1/2 lemon, and adjust salt and pepper if needed. Place 1 to 1 1/2 pounds flank steak in a large plastic bag, pour chimichurri sauce in, seal, and marinate in refrigerator 4 – 6 hours. Make a second batch of chimichurri sauce and pour over 1 to 1 1/2 pounds salmon and marinate in refrigerator 4 – 6 hours. Line two baking dishes with foil, spray with cooking spray, and place salmon in one and steak in the other. Bake in oven preheated to 350 degrees – place steak in first and bake for 30 – 40 minutes for medium rare or until desired degree of cooking. After about 10 minutes of cooking steak, add salmon and cook 20 – 30 minutes or until it flakes easily with a fork.), roasted garlic mashed potatoes (Peel outer paper off one large bulb of garlic. Cut 1/4 inch of the top off to reveal cut ends of each clove. Drizzle with olive oil to coat. Wrap in foil and bake at 400 degrees for 35 – 40 minutes. Let cool, then remove the number of cloves needed. I used 5-7 cloves. Mash roasted cloves with a fork, then mash in to potatoes – I use the Ore-Ida brand Steam n’ Mash potatoes from my grocer’s freezer section – with margarine and milk to desired consistency, then season to taste with salt and black pepper.) , and build-your-own-salad (My parents brought the goodies for this: Romaine, 3 different kinds of olives, feta cheese, crumbled plain goat cheese, cucumber, and tomatoes. I set out my mustard vinaigrette for the dressing.)  Dessert will be saved for a separate post 😉
*Workout: NONE. Still hadn’t gotten back in to the workout routine.

Salmon in marinade

Monday, Feb 7: We had leftovers of the Super Bowl feast for dinner and lazily watched Torchwood while lounging on the couch.
*Workout: NONE. Still hadn’t gotten back in to the workout routine.

Tuesday, Feb 8: I love when I can make up delicious dinners as I cook them – Cashew Shrimp was easy, yummy, and totally worth adding to our rotation. I put 1 to 1 1/2 pounds of peeled shrimp (I love the bags of frozen, peeled shrimp that I can thaw in my refrigerator overnight – see below) in my standard teriyaki marinade of one part hoison sauce, one part honey, two parts teriyaki sauce before going to work so it could marinade all day in the refrigerator. Once I got home, I combined 1 cup brown rice with 2 cups water in a 2-quart microwave safe corningware dish – microwave at 100% for 5 minutes, then 50% for 30 – 35 minutes (I love making rice this way because it frees my stovetop and I have no starchy pans to scrub). When the rice has about 15 minutes remaining, line a 9×13 baking pan with foil, spray lightly with cooking spray, and place the shrimp in the pan – discard the marinade. Bake at 400 degrees for 10 – 12 minutes or until just done. Also, add about 1/2 cup of frozen sugar snap peas to rice and continue cooking in the microwave until rice is done and snap peas are heated through (I had leftover snap peas that I just threw in there, so you could use any veggie you had on hand). Once all is cooked, add the shrimp to the rice, sprinkle with crushed red pepper and soy or tamari sauce to taste, and mix well. Plate, and sprinkle with cashews. YUM!!!
*Workout: Jillian Michael’s 30 day shred, level 2, with 5-pound weights. Finally back in to the groove!

Shrimp

Wednesday, Feb 9: My grocer sells a variety of fish that are preseasoned with flavored crumb toppings. I love them because all I have to do is heat the oven, bake the fish, and serve it with a quick-cooking veggie and voila – dinner. Tonight, we had the Tortilla Crusted Tilapia – a crumb topping with tortilla, chipotle, and lime. Served with broccoli slaw and leftover roasted garlic mashed potatoes, it made for a very quick but healthy and satisfying meal.
*Workout: 35 minutes on the elliptical machine, changing the intensity between levels 3, 5, and 7 every few minutes to double the calories burned. Later in the afternoon I spent 45 minutes practicing one of my favorites – restorative yoga.

Tortilla Crusted Tilapia

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Spinach dressed with Olive Oil

I’ve made a few edits (noted in bold red) to last week’s dinner menus, and replaced a couple of the pictures, so go check ’em out if you haven’t already. Hubby offered to cook Thursday’s meal; he changed it up a bit from what I had planned and it was oh so good!

The workouts were killer too!  I read on a review to take measurements before starting the 30-day shred workout program, but I didn’t follow suit. Level 2 is plain exhausting and I have seen some great results! I’ve actually gained weight, but it’s the muscle weight, because I can tell I’ve lost at least an inch off my abdominal area and my arms are more toned than they’ve been in years. My thighs are thinner too, but stronger.

Dinner Menus for January 22 – January 28, 2011:

Saturday, Jan 22: Morning Star brand chicken nuggets; roasted broccoli (Pour one package frozen broccoli florets in a baking dish, coat with 1 Tablespoon olive oil, season with Mrs. Dash, and bake at 375 degrees for 25 – 35 minutes; Annie’s brand shells with cheese (I add about 1 1/2 Tablespoons finely diced Manchego cheese to thicken the cheese sauce and make it more rich.) This is the same dinner as last Saturday. Not ingenious, but works for busy families like us! WORKOUT: Jillian Michael’s 30-day shred, level 2, with 3-pound weights.

Lunch

Sunday, Jan 23: Spinach Mushroom Enchiladas; Mexican brown rice (In a blender, puree 2 large tomatoes, 1/2 onion, 2 cloves minced garlic. Heat 1 Tablespoon oil in a large deep skillet. Add 1/2 chopped onion and saute until translucent. Add 2 cloves minced garlic and stir 30 seconds. Add 1 teaspoon chili powder and 1 teaspoon ground cumin.  Add 1 cup brown rice and saute a few minutes, until golden. Add water to make the tomato puree equal 2 cups. Pour over the rice, bring to a boil, cover, and simmer until liquid is absorbed according to directions on rice package. Season with salt and pepper to taste. Add more chili powder or cumin as desired.) ; black beans (Pour 1 can black beans in  medium pot. Add 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 clove minced garlic, and either fresh or dried cilantro to taste. Warm through.) WORKOUT: None – time to take a break for my body to rest.

Fill Tortillas

Monday, Jan 24: Crispy Shrimp (Follow directions on Zatarain’s seasoned shrimp-fri.); broccoli slaw (In a medium bowl, mix together 1/3 cup olive oil mayonnaise, 1 Tablespoon dried parsley, 1/2 Tablespoon dried chopped chives, 1 Tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/8 teaspoon salt, 1 clove finely minced garlic. Adjust seasoning to taste. Pour dressing over one 10-ounce package broccoli slaw – I’ll probably double this to use some of it as a dipping sauce later in the week.) WORKOUT: Jillian Michael’s 30-day shred, level 2, with 3-pound weights.

Tuesday, Jan 25: Brown Sugar Salmon (This recipe popped up in my email one day so we’re going to try it: Mix 1/4 cup brown sugar with 2 Tablespoons Dijon mustard. Season salmon fillets with salt and pepper, coat tops with brown sugar/mustard mixture, and bake at 450 degrees for 20 minutes or until cooked through. The recipe calls for baking under the broiler, but mine doesn’t work to my satisfaction.); zucchini sauteed with onion and garlic (Cut 2 zucchini into 1/2-inch rounds and julienne 1/2 onion. Heat 1 Tablespoon olive oil in medium, deep skillet. Add zucchini and onion and cook over medium heat until onion starts to caramelize. Add 1 clove minced garlic and cook one minute more. Season to taste with salt and pepper.); mashed potatoes (I cheat and use the Ore-Ida brand Steam n’ Mash potatoes found in the frozen potatoes area of the grocery store. Cook according to package directions, mash with milk and butter or margarine, and season with salt and pepper to taste.) WORKOUT: Jillian Michael’s 30-day shred, level 2, with 3-pound weights.

Sauteed Veggies

Wednesday, Jan 26: Pan-Fried Pangasius (Season Pangasius fillets with Garlic and Herb Mrs. Dash. Heat 1 Tablespoon olive oil in medium deep skillet. Pan-fry the fillets 3-5 minutes on each side or until cooked through. Use extra dressing from broccoli slaw dressing as the dipping sauce); steamed green beans. WORKOUT: Jillian Michael’s 30-day shred, level 2, with 3-pound weights.

Thursday, Jan 27: Potato-Crusted Cod (I buy these lovely crusted fillets from my grocer so all I have to do is pop them in the oven and bake according to the package directions); black-eye peas with green beans frozen mix, cooked according to package directions. WORKOUT: Jillian Michael’s 30-day shred, level 2, with 3-pound weights.

Friday, Jan 28: With grades not coming out again next week, let’s see if we can try the veggie burgers and tots again (see previous post for the “grade report” info)! WORKOUT: Jillian Michael’s 30-day shred, level 2, with 3-pound weights.

Bunch of Spinach

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Wow, it’s been a long time since I posted anything – over 10 days!  It’s been a long time since I’ve really cooked anything!  Why?  Because we got this little guy.

Bodie

Look at that cute, sweet face…he’s our new little baby, and such a baby he is.  He’s taken up my whole world the last week and a half.  A co-worker found him on the road and rescued him.  We took him for a trial weekend and never gave him back.  He’s been a dream – I’d wanted a puppy and he’s such a good one.  House trained in one week, loves to go on long walks, and 90% of the time sticks to his chew toys instead of the furniture or anything he’s not suppose to chew.  Added bonus?  He loves to cuddle, and loves to curl up in a ball in my lap and take naps.  Yep, he’s my baby!

I’ve been so involved with him that I haven’t been cooking.  We’ve been ordering take-out or hubby’s been finding us dinner.  Tonight, I finally got back in the kitchen and whipped up a quick, but super yummy dinner: Cilantro Lime Salmon, with steamed asparagus and brown rice with slivered almonds.

I made a quick marinade of olive oil, lime juice, and cilantro, then poured it over 1 pound of salmon.

Cilantro Lime Marinade

Salmon with Cilantro Lime Marinade

While that baked at 425 degrees for about 20 minutes, I prepped and steamed some fresh asparagus (with a tad of margarine mixed with a smidge of lemon juice) and toasted slivered almonds.

Asparagus

Slivered Almonds

I cheated with the rice, and simply bought a package of brown rice that you steam in the microwave for 90 seconds.  But, I doctored it up with a little margarine, dried parsley, and the toasted slivered almonds.

Dinner

After dinner, it was time for dessert!  No words needed to describe the yummy-ness we made:

Smores Ingredients

Roasting Marshmallows

Smores

I love S’mores.  They’re interactive, fun, and just plain yum!  Or maybe I just love the laughs and giggles from the girls when they’re making and eating these – when else can they set their food on fire and not get in trouble?

Topped off with a nice walk down the street and back with the girls taking turns walking little Bodie, and it was a great evening!  Now, we’re all upstairs, each of us on a different computer (’cause that’s kinda how our family rolls) with Crash (the nearly 5-year-old chocolate lab) asleep near E and Bodie curled up sleeping between Hubby’s toes and my leg (I’m sitting on the floor next to the desk with my laptop – my new place so I can be near the puppy).  Life is good.

CILANTRO LIME SALMON

In a measuring cup or a bowl, mix about 2 Tbsp olive oil, 2 Tbsp lime juice, and 2 – 4 Tbsp cilantro depending on your preference.  I use the cilantro that comes in a tube, sold in the produce aisle near the fresh herbs.  I didn’t measure any of the above – just threw it together until it tasted how I wanted it to taste.

Pour marinade over 1 pound fresh salmon.

Bake at 425 degrees for 20 – 25 minutes (or 10 minutes per inch of thickness).

While that baked, prep 1 bunch fresh asparagus and place it in a microwave safe dish.  Add about 2 Tbsp water.  Mix together 1 Tbsp margarine, melted with about 1/2 tsp lemon juice and pour over asparagus.  Cover and steam in microwave about 7 minutes.

Toast about 1/4 cup slivered almonds in a dry skillet over medium-low heat.  Add to cooked brown rice, along with 1 Tbsp margarine and 2 Tbsp dried parsley and mix well.

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I have been craving Tex Mex since before my surgery.  It’s one of my favorite cuisines (thank goodness I live in central Texas!), but haven’t been allowed to have it.  So, I made my own pescatarian enchiladas tonight, served with some green chile rice and chips with salsa.  Mmmm… The below is a good base recipe, but I’m already thinking of how I can kick it up with some additional filling ingredients.

First, char the outside of one poblano pepper.  I use the flame on my gas stove.

Charring Poblano

Place the charred poblano pepper into a glass dish and cover with plastic wrap to steam.  This will make removing the skin easier.

Steaming Poblano Pepper

While that steams, thinly julienne a small onion, and mince two cloves of garlic, to be used separately.

After peeling the skin from the pepper, cut the top off and remove the seeds. Puree with 1 cup cream (I use soy creamer), half a 4-ounce can of diced green chiles,  and one clove of the minced garlic. Pour the mixture into a saucepan and add another cup of cream.  Bring to a simmer and simmer for 10 or so minutes.

Cut one pound of fresh cod into small dice.

Diced Cod

Heat a skillet with 2 tablespoons olive oil.  Add the julienne-cut onion and cook about 5 minutes.  Add the last clove minced garlic and cook a couple minutes longer.  Add the cod and cook for only a few minutes.  You just want the flavors to start melding rather than to cook the fish all the way through.  Remove from the heat.

Saute Diced Cod

Spray a baking dish lightly with cooking spray.  I forgot to buy Monterrey Jack cheese, so I used 2 cups shredded Mozzarella (all I had on hand) mixed with 2 teaspoons dried cilantro.  Layer tortillas on the bottom of the dish  (I used whole wheat).  Top with 1/2 of the fish mixture, then 1/3 of the cheese.  Pour a small amount of the poblano sauce over that, then repeat with another layer using the last 1/2 of the fish mixture and another 1/3 of the cheese and a portion of the sauce.

Layering Enchiladas

Cover with tortillas, pour the rest of the sauce over the top, and sprinkle with the last 1/3 of the cheese.  Bake at 350 degrees for 20 – 30 minutes, until heated through and the cheese on top starts to brown.

Fish Enchiladas with Poblano Sauce

While the enchiladas are baking, place 3 cups of cooked brown rice in a saucepan, add the last half of the 4-ounce can of diced green chiles, and about 1 1/2 cups vegetable broth (I didn’t measure).

Green Chile Rice

Heat over medium-low heat until the rice absorbs most of the broth.  Season with salt to taste, and serve with the enchiladas.

Fish Enchiladas with Poblano Sauce and Green Chile Rice

Fish Enchiladas with Poblano Sauce

  • Char one poblano pepper; place in glass bowl and cover with plastic wrap to steam.
  • Preheat oven to 350 degrees; spray a baking dish (about a 9″ x 13″) lightly with cooking spray.
  • Thinly julienne one small onion.
  • Mince two cloves of garlic, keeping them separate.
  • Remove the skin from the poblano pepper, cut the top off and remove the seeds.
  • Pour one cup cream (soy or regular) into a blender; add the poblano pepper, 2 ounces diced green chiles, and one clove minced garlic.  Puree until smooth.
  • Pour the poblano mixture into a medium saucepan with one more cup of cream and bring to a simmer.  Simmer about 10 minutes or so.
  • Cut one pound fresh cod into small dice.
  • Heat 2 tablespoons oil in a medium, deep skillet.  Add the julienne onion and cook about 5 minutes.  Add the last clove minced garlic and cook another two minutes.  Add the diced cod and cook another two minutes, making sure not to cook the fish through.  You just want to combine the flavor with the onion and garlic.
  • Layer tortillas in the baking dish (whole wheat, flour, or corn, whichever you prefer).
  • Top with 1/2 of the fish mixture.
  • Top with 1/3 of 2 cups of Monterrey Jack (I didn’t have any so I mixed 2 cups of Mozzarella with 2 teaspoons dried cilantro).
  • Pour a small amount of the poblano sauce over the layers.
  • Repeat layers one more time.
  • Complete the enchiladas by topping with tortillas, pouring the remaining sauce over the top, and sprinkling the last 1/3 of cheese over the top.
  • Bake at 350 degrees for 20 – 30 minutes or until cooked through and cheese starts to brown.

Green Chile Rice

  • In a medium pot, place 3 cups cooked brown rice.
  • Add 2 – 4 ounces of diced green chiles, depending on how strong a chile flavor you’d like.
  • Pour in about 1 1/2 cups vegetable broth, and heat over medium-low heat until heated through and the broth is absorbed.
  • Season with salt and pepper to taste.

I loved the poblano sauce and was excited to create enchiladas with fish since I no longer eat any other types of meat.  I chose cod because it has such a mild flavor.  Next time, I will definitely add in some caramelized julienne green pepper for more veggies and more flavor.  I meant to this time but forgot to get one at the store.  I only used 2 ounces of the diced green chiles for our rice, and it could have used more, though it still had great flavor.  I’m not sure how hubby and I are going to finish off all the leftovers, but it must have been good because he cleaned his plate, had dessert, then quickly fell asleep with a full belly on the couch!

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