Chicken Enchiladas with Spinach, Green Onions and Salsa Verde

Different kind of enchilada:

• 2 fresh jalapeno pepper
• 1.5 C salsa verde
• 5 green onion
• 1 bunch fresh cilantro
• 1/2 C heavy cream 
• 1/2 C chicken broth
• 1/2 t salt/pepper
• 275 g cooked chicken meat (left over from previous meal)
• 3 C fresh spinach
• 1 T vegetable oil
• 10  6in corn tortilla (I made these but you can use store bought)
• 8 ounces shredded cheese (Monterrey Jack is good choice)

1. Preheat an oven to 400 degrees. Lightly oil a 9X9 dish
2. Place jalapenos, green onion and cilantro in a food processor and pulse it (until coarsely chopped)
3. Pour salsa verde and chopped veggies in the sauce pan and bring it to simmer.
4. Add heavy cream and chicken broth to it, then simmer for another 5-10 min or until thickened
5. Place oil in the pan and heat it up. Place cubed chicken and finely chopped spinach in the pan
6. Heat it thru until all spinach is wilted, about 5 min
7. Heat up the tortillas (microwave or stove) so the tortillas are soft and easy to fold
8. Spray the dish with oil and start layering the filled tortillas with chicken mixture and 1 T of cheese
9. Repeat with each tortilla, and when is done make sure the tortillas are sitting tight in the dish
10. Pour over that your salsa verde creamy mixture and sprinkle it with rest of the cheese
11. Bake it around 30 min or until looks golden on top and bubbly on the sides.
12. Serve with sour cream, guacamole and chips. Enjoy!

Ultimate Breakfast: Oatmeal with Blueberries and Bran Cereal

Do you want to start your day right? How about good nutritious breakfast that is:

Very low in saturated fat
No cholesterol
Very high in dietary fiber
Very high in iron
High in manganese
Very high in magnesium
High in niacin
Very high in phosphorus
High in riboflavin
Very high in thiamin
Very high in vitamin B6
Very high in vitamin B12
High in vitamin C 
 
If you choose skim milk, you will add significant amount of vitamin D, good amount of protein and calcium. Compare the nutritional labels below and see it for yourself. Enjoy your healthy breakfast.

• 1/3 c oatmeal
• 2/3 c water or skim milk
• 1/4 c blueberries
• 1/2 t cinnamon
• 2 sweeteners
• 1 c bran cereal

1. Put water or skim milk, oatmeal and blueberries in a bowl and in the microwave for 2 1/2 min
2. Add cinnamon, sweetener and mix well
3. Add the bran cereal on top and don't mix it in. You want that crunch effect.

Made with water

Made with skim milk

Pita Bread (Lepinje)

Makes 8 pitas

• 2.5-3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water, divided
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon sugar

1. In a small bowl or glass, mix active yeast into 1/2 cup warm water. Let rest 5-10 minutes. If mixture doesn’t bubble or froth, discard and start again.
2. In a large bowl or mixer, mix together 1 1/2 cups flour, salt, sugar and olive oil.
3. Add remaining 1 cup water to yeast mixture and combine with flour mixture, using the dough hook attachment, for 8 minutes, gradually adding more flour, until smooth dough begins to come together.
4. Knead dough, on low speed or by hand, for another 5-10 minutes until it is smooth and elastic.
   Note: if dough is still too sticky, add a little more flour. If flour isn’t incorporating add another splash of hot water and continuing kneading.
5. Turn dough out into a lightly oiled bowl, cover with a clean towel and let rise for 1 hour, or until doubled in size.
6. Lightly punch down the dough and turn it out onto a lightly floured surface.
7. Divide dough into 8 equal pieces, cover and let rest 20-30 minutes.
8. Preheat oven to 400º F and place a baking stone or upside down baking sheet in oven to warm. Drizzle with olive oil and wipe off excess with paper towel.
9. Gently roll them out to 1/4-inch thickness, about 8-9 inches wide. If they’re still springing back to their original shape, let them rest for a few more minutes.
10. Once pitas are rolled out, place on baking surface and cook for 2-3, or until you see air bubbles forming.
11. Flip pitas and cook for another 2 minutes.
    Optional: use a cast-iron skillet on the stove, over medium-high heat, and cook for 30-45 seconds, before flipping over and cooking for 1-2 minutes, or until brown spots appear. Flip again and cook for another 1-2 minutes.
12. Serve immediately or store, refrigerated or frozen, in an airtight container.

Recipe adapted from Half-Baked Harvest 

Black Bean Pie

Andrea's favorite dish.

If you are looking to take a break from the meat, this pie is a great choice if you want to serve something different.

• 4 10′ flour tortilla
• 1 tbsp canola oil
• 1 onion
• 1 pepper jalapeno
• 4 cloves garlic
• 1 tbsp cumin
• 1 tbsp chilli powder
• 16 oz Black Beans, Canned
• 10 oz frozen corn
• 1 1/2 cup chicken stock or beer
• 4 green onions
• 1/2 cup cilantro
• 1/2 cup sour cream
• 4 oz cheese

1. Preheat oven at 400 degrees. Trim edges of tortilla to fit 9 inch pan (spring-form). 
2. Heat oil in lrg skillet and saute onions and jalapenos. 
3.  Add garlic, cumin, chilli powder, salt, pepper and cook for 30 sec to a min. 
4. Add the beans and stock and bring it to boil. Reduce heat and simmer until mist if the liquid is evaporated. Remove from heat. Lay one of the tortillas across the bottom of the pan. 
5. Layer with beans. Sprinkle with cheese. 
6. Repeat 3 times and bake for 20-25 min. Till cheese is melted thru. 
7. Remove from the pan, garnish with green onions, sour cream, cilantro and serve. 
8. Makes 4 to 8 servings. Depends how much do you want to eat. 

Cevapcici or Serbian Sausages

After I made the Cevapcic, I placed them in the fridge to get little more firm before placing them on the grill.

This one is a signature dish that you would eat if you visited the Balkans. Portion of 5 or 10 sausages, or Cevapcici are served with pita bread, onions, sour cream and Greek yogurt on the side. It is delicious. There are three different kinds of meat involved (lamb, beef and pork) but if you don't have the lamb, you can substitute turkey. Lamb is not always easy to find in the States.

• 1 lb 80% Lean Ground Chuck
• 1 lb ground pork
• 12 oz ground turkey
• 1 egg white
• 4 cloves garlic
• 1 t salt
• 1 t cayenne pepper
• 3/4 t black pepper
• 1/2 t paprika
• 1 t baking soda

1. Mix the meat well
2. Add minced garlic and egg white
3. Add all the seasonings and mix it well
4. Measure about 1 oz or 28g per sausage, you should end up around 46 to 48 Cevapcici.
5. Serve with pita bread, minced green onions, dollop of sour cream and cup of Greek yogurt.

Banana Cranberry Walnut Muffins

Banana Cranberry Walnut Muffins

These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with oil.

• 1.5 banana
• 1 c fresh cranberries
• .5 c sugar
• 1 T grated orange peel
• .5 c sweetener
• 1 egg
• 1 egg white
• .5 c vegetable oil
• 2.5 c all purpose flour
• 1 c chopped walnuts
• 1 t ground cinnamon
• 1/8 t salt
• 1/2 T baking soda
• 1 t  baking powder
• 1/8 t ground cloves

1. Puree banana. Chop cranberries.
2. Combine cranberries, sugar, sweetener, and orange peel in large bowl. Beat in bananas, eggs, and oil.
3. Combine flour, walnuts, baking soda, cinnamon, salt and cloves in small bowl. Beat flour mix into banana mix until blended.
4. Use two six muffin pans or a big 12 muffin pan. Grease it (I use the spray) and bake it at 350 F for about 25 min or until toothpick inserted comes out clean.

Spicy Asian Chicken Strips on Skewers Served with Stir Fry Veggies

This is an Asian inspired dish that doesn't require too much time to make. You can add a serving of steamed rice to it as well. 

3 servings


Spicy Asian Chicken Strips on Skewers

• 1.2 lb chicken strips (9 pieces)
• 1 T coconut oil
• 1 T sesame oil
• 1 T rice vinegar
• 1 t coriander
• 1 t ginger powder
• 1/2 t sonoran chipotle seasoning
• salt and pepper to taste

1. In a bowl mix oils, vinegar, and seasonings and pour it over chicken.
2. Rub the marinade in well before putting the chicken strips on skewers
3. Grill the skewers and serve with the stir fry veggies.

Stir Fry Veggies

• 150 g broccoli
• 50 g celery
• 150 g carrots
• 100 g onions
• 75 snap peas
• 300 g zucchini 
• 150 g cabbage
• 100 g mushrooms
• 1/8 C roasted peanuts
• 1 T sesame oil
• 1 T canola oil
• 1 T corn starch
• 3 T soy sauce
• 1 T ginger powder
• 1/2 t coriander

1. Take your time and cut the veggies fine
2. In a large wok heat the oils
3. Add celery, carrots and onions. Cover and cook for about 3 min
4. Add peas, zucchini  and cabbage. Cover and cook for a min or two.
5. In separate bowl mix corn starch with soy sauce, ginger and coriander
6. Pour it over the veggies and cook it for another 2 min or until the sauce coats the veggies and thickened. Don't cover it. You want the liquid to evaporate as much as possible.