Healthy and Delicious Cooking

This is a twist on Enchiladas Suizas, where chicken wrapped in corn tortillas are bathed with a creamy tomatillo-poblano sauce. At weeks end I found some sad looking cherry tomatoes, avocados that had finally ripened, and left-over roast chicken breast, the prime reason for roasting a chicken, as far as I am concerned. I made the creamy sauce with avocados, grilled tomatoes, some jalapenos and garlic. topped off the wrapped chicken enchiladas with all the bits of left-over cheeses in the fridge, and end-of week enchiladas were born. RECIPE Serves 4 1 cup cherry tomatoes 2 jalapenos (I like it spicy) 4 cloves garlic, peeled 3 avocados 1 cup cilantro 1 teaspoon cumin, toasted salt and pepper 8 corn tortillas 2 chicken breast, shredded 1 1/2 cups left-over cheese, grated Heat a cast iron skillet and grill the tomatoes, jalapenos and garlic until brown spots appear, and the garlic is soft enough to adhere to a knife. Blend the vegetables with the avocados, cilantro, toaste

It has been a while since I have written on my blog. A new job and a change in household dynamics (kids home for the summer), stifled creativity. Though I was grateful for opportunities that have been presented to me-I love my job, and I'm surrounded with wonderful people- I was having some challenges in finding balance in my life. The tasks at work and at home became overwhelming, and I was impatient, tired, and anxious by days end. Well, this had to stop! I started this blog at a particularly low point in my life. I had lost my job, found myself inadequately equipped for the 21st centuries computer savvy world, and there was little possibility that I could ever work in my field again. The rules and requirements had changed and, to top it off, I was at a not-so-desirable age for employment. A dear friend, Neyla, encouraged me to start a blog and share recipes. Blogging was quite alien to me but when presented as a food journal I decided to give it a try. At this depressing and,