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...

For some, Fall represents dark days and the horror of winter to come. for me, it evokes comfort and warmth. Orange, burgundy, yellow and mahogany blanket the land, blaze upon the treetops, and dance against the sky. This is the time of year when I buy pumpkins of all sizes, and decorate the house with gourds of all types and colorful Autumn  leaves. Most of my family and friends consider me nutty, but I dont care. I welcome Halloween, and all the ghosts, witches and monsters that grace my door. Then October ends, and all those pumpkins need to be cook! Luckily my family likes pumkin, and it freezes beautifully. We cut them up and divide them into 1 pound bags. During the course of season we make soup, lasagna, muffins, pumpkin with black-eyed peas, pumpkin enchiladas, and the list goes on and on. believe it not, each dish is distinctly different from the other. Fall brings simmering soups and stews to brace us for the winter to come, and Pumpkin Soup is usually the first of the ...

OK. So I've gotten stuck on the Mexican Trail, and frankly I am enjoying  the journey. I blame Saveur Magazines" August/September 2012 issue. I was ready to pack my bags, but I headed into the kitchen instead. I had chicken breast leftovers, from roasting a chicken. I tossed it with sauted spinach, wrapped it in corn tortillas, and laced them with a chili-tomato sauce. Yum!                                                                      For you vegans, skip the cheese, (which is minimal)  and for my vegetarians, skip the chicken. Both variation are scrumptious and simple. Enjoy! Tip : make extra salsa to drizzle on meats or eggs,...

I love Chiles Rellenos. They are cheese or meat stuffed poblano peppers, that are dipped in a fluffy meringue, floured and deep-fried, and I adore every, not so healthy, bite. Thank you Oaxaca, Mexico, for this fabulous creation. However, I made them without deep-frying, but by baking them with a cheesy vegetable stuffing, and I served it with rice and beans. My Mexican amigos may faint with horror, but, honestly, they were quite delicious, and easier on the arteries. The pepper were spicy, sweet, and combined with the creamy stuffing it, literally, melted in your mouth. Having the real deal every now and then is fine, and enjoy every morsel. But for those of us who need a fix more frequently, this vegetarian meal satisfies the soul. And even you carnivores may display a reluctant smile! RECIPE ( 2 servings) 4 medium poblano pepper 1 Tablespoon vegetable oil 1 small onion, minced 1 clove garlic, minced 1 jalapeno, minced (seeded if you dont want heat) 1 small red pepper, d...