Navigation Bar

Tuesday, March 18, 2014

{Spicy Zucchini and Chicken Enchiladas}

Let me just preface this post by saying these enchiladas are “hot”!  I thought Derek was going to blow smoke out of his ears, because of how hot these enchiladas were or are!  Don’t let this little statement scare you off, because these enchiladas truly are delicious, and you can use a milder salsa if you’re not big on spicy food like I am! 

Enchiladas growing up was one of my favorite meals.  My mom made and still does make one of my favorite chicken enchiladas.  My mom's are packed full of chicken, tomatoes, and onions all rolled up in a corn tortilla!  I think what I love about enchiladas as I have gotten older is the endless possibilities when it comes to the enchiladas innards.  You really can experiment with any type of protein and veggie.  You can make enchiladas as spicy or as mild as you like, and you really can almost please anyones palette!  These wonderfully spicy enchiladas are stuffed with sauteed onion, zucchini and chicken!  The filling is flavorful on its own, but these enchiladas get a real flavor kick from their salsa verde sauce, and pepper jack cheese!  As I mentioned above, use a milder salsa if you want a milder flavor!  

Spicy Zucchini and Chicken Enchiladas
Brunch N' Cupcakes
Serves 6 (or 12 if you use smaller corn tortillas)

6 Whole Wheat Tortillas 
3 Zucchinis Chopped 
1/2 One Large Onion 
2 Chicken Breast Cut into 1 Inch Chunks (about 1 lb) 
1/2 Cup Chicken Broth 
6 Oz. Plain Greek Yogurt (I used Fage 2%)
1 Jar Salsa Verde
1/2 Cup Pepper Jack Cheese 
2 Teasoons Chili Powder
4 Garlic Cloves Minced (divided)
2 Teaspoons Cumin
1/2 Teaspoon Salt 
Lemon Pepper and Garlic Powder 
1 Teaspoon Olive Oil 


Enchilada filling and sauce:
1- In a skillet sprayed with cooking spray saute onions until tender.  Add 2 of the minced garlic cloves to the skillet and saute until fragrant.  Add zucchini, chili powder and cumin to the skillet and cook zucchini until tender (5-7 minutes).  Place zucchini mixture in a bowl and set to the side. 
2- Re-spray your pan with cooking spray and add chicken to skillet.  Sprinkle with salt, lemon pepper and garlic.  Cook chicken until no longer pink, and cooked through.  Add zucchini back into the skillet and begin working on enchilada sauce. 
3- In a small sauce pan heat olive oil, saute garlic until fragrant.   Add chicken broth and salsa to sauce pan.  Slowly add your greek yogurt to the sauce pan stirring constantly in order for yogurt to become incorporated into the sauce. 

Enchilada Assembly: 
1- Preheat oven to 350 degrees.  Spread 1/2 cup of your enchilada sauce evenly along the bottom of a 9x13 glass baking dish. 
2- To assemble enchiladas place about 1/3 cup enchilada filling into the center of the tortilla, role tightly and place seam down in baking dish.  Repeat with remaining tortillas. 
3- Once all enchiladas are in the baking dish, pour remaining enchilada sauce over top and sprinkle with cheese. 
4- Bake for 35 minutes or until heated through and cheese is melted and slightly browned. 

Serve with avocado slices, and additional salsa if desired! 


{Chocolate Orange Biscotti}

I have been craving a delicious biscotti for weeks now, probably since my coffee date with my mom on Valentine's Day!  I have been craving the slightly sweet delicate flavor of biscotti, and have longed for their crunchy texture, the crunchy texture that is just perfect for dunking into a frothy latte!  And as I sat biscottiless at the cutest little cafe yesterday, with a beautiful frothy latte, I decided it was time I took matters in to my own hands, meaning I had to make my own biscotti!  

And friends, that is exactly what I did!  These delicious crunchy cookies taste like my favorite child hood Pepperidge Farm cookie, Orange Chocolate Milanos!  They are sweet without being to sweet, and pair well with a delicious cup of coffee!  Slightly crunchy and bursting with flavor!  

The ingredient for these lovely chocolate orange biscotti is simple, and many ingredients I am certain you already have at home!  Delicious plain, or made decedent with a drizzle of semi sweet chocolate.  Enjoy these on a Saturday morning with a cup of coffee, with afternoon tea or as a simple after dinner treat!  They are delicious, and addicting, but oh so good! 

 Chocolate Orange Biscotti
Brunch N'Cupcakes 
Makes 24 Cookies 

1 3/4 Cup Flour 
3/4 Cup White Sugar 
1 Teaspoon Baking Powder 
1 Teaspoon Cinnamon 
2 Tablespoons Orange Juice 
2 Tablespoons Melted Butter
2 Eggs
Zest from 1 Orange 
1 Teaspoon Vanilla 
1/2 Cup Semi Sweet Chocolate Chips 

1- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper. 
2- Combine flour, sugar, baking powder, cinnamon in a large bowl.  Stir until well combined. 
3- In a separate bowl beat eggs.  Add in melted butter, vanilla, orange juice and orange zest.  Stir until combined. 
4- Add wet ingredients to try ingredients and stir until you get a sticky dough. 
5- Turn dough out onto a floured surface and coat with a light dusting of flour to make dough less sticky (you can also lightly wet your hands to make working with the dough easier).  Divide dough into 2 equal sections and shape into "logs" equal in length and thickness. 
6-Place logs on parchment lined cookie sheet and bake for 25 minutes. 
7- Once timer goes off, remove cookie sheet from oven and allow "logs" to cool for 10 minutes. Reduce oven heat to 325 degrees. 
8- When logs are cool, cut "logs" diagonal about 3/4 in thick.  Place cut biscotti on side and bake again for 7 minutes.  Remove biscotti from oven, and flip biscotti to other side and cook once again for 7 minutes. 
9- Allow biscotti to cool.  While biscotti cools, melt 1/2 cup semi sweet chocolate chips.  Drizzle melted chocolate over biscotti, and allow chocolate to harden.