Tuesday, September 23, 2014

Grilled Foil Wrapped Potatoes


We love to grill and we are the kind of people that want to grill the entire meal; bread, vegetables, and all. One of my favorite sides when grilling is foil potatoes. They are good, easy and go well with any meat. Top them off with a little sour cream and some green onion and enjoy! 

Grilled Foil Wrapped Potatoes

Medium-large potato
1/2 cup thickly sliced yellow onion
1/2 Tbsp. butter
Dash of salt and pepper

Wash potatoes and then cut 4 evenly spaced deep slits in the potato (they need to be deep enough to fit the onion, but shouldn't go all the way through) 

Stuff the onion slices into the slits

Top with butter, and salt and pepper

Wrap potato up tightly in the foil with the seam at the top

Grill seam side up at 400F for about 35-45 minutes or until potato is tender

Friday, September 5, 2014

Turkey and Hummus Wrap

Hummus is my new obsession. Not only does it taste good, but it's also good for you (hence the obsession!). And just recently I found out how amazing hummus is on wraps. This wrap is a good, healthy choice compared to some other high calorie options, and not to mention easy.

 
Turkey and Hummus Wrap
 
1 Tomato basil low carb wrap
5 slices deli turkey breast
1 Tbsp. shredded cheddar cheese
2 Tbsp. pine nut hummus
1/2 cup shredded lettuce
 
Spread hummus on wrap and top with cheese, turkey, lettuce
 
Roll up and enjoy!
 



Tuesday, September 2, 2014

How to blanch tomatoes


Okay, so you are trying to make your own salsa, or your own spaghetti sauce, or you just come across a recipe that asks you to skin tomatoes. Skin tomatoes?!? Those were my thoughts before I learned how to blanch them. You skin tomatoes by blanching them. Please don't attempt to take a peeler to them, this thought crossed my mind as well because it seems legit, but that's not the way people. Blanch, then peel, that is how its done.

How to blanch tomatoes

Rinse tomatoes then cut the core out of the top with a sharp knife (do this in a circular motion at the top, removing the core and stem).

Cut two slits forming an x in the bottom of the tomato at the base

Fill a large pot with water and 1 Tbsp. salt

Bring to a boil

Add tomatoes and blanch for 3-5 minutes or until skin starts to peel

Remove tomatoes from the boiling water and add tomatoes to a large bowl filled with ice filled cold water (this stops the cooking process)

Let sit in the chilled water for 10-15 minutes

Remove from water and peel (the skin will come right off as you peel it away)



Monday, September 1, 2014

Cream Cheesy Chicken Enchiladas


I was in the mood for Mexican and as much as I LOVE chicken enchiladas at Mexican restaurants, I was yet to make them myself. I combined a few different recipes and came up with these chicken enchiladas. Anything that involves a block of cream cheese already has my vote and for my first time making these I can definitely say I will be making them again!
 

Cream Cheesy Chicken Enchiladas
3 cups shredded chicken
8oz. block cream cheese
1 small can diced chili peppers
1 tsp. Mexican chili spice
1 tsp. salt and pepper
8 oz. shredded cheddar cheese
1 large can enchilada sauce
10 soft taco size flour tortillas
1 1.4 oz. package of fajita seasoning

 
Season chicken with salt, pepper, and Mexican chili spice

Cook thoroughly and then shred

Meanwhile, cut cream cheese block into ½ inch cubes

Add cream cheese cubes, fajita seasoning, 4 oz. shredded cheese, ½ can of chili peppers (no need to drain) and chicken to a bowl and mix

Pour ½ cup enchilada sauce on the bottom of a greased casserole dish (you need a large one!)

Scoop  ½ cup of the chicken cheese filling into each tortilla then roll up tightly

Place seam side down in the casserole dish

Top with remaining enchilada sauce, then chili peppers, and top with remaining cheese

Bake covered in a 375F oven for 25 minutes

Uncover and continue to bake for an additional 10-15 minutes

Top with sour cream and hot sauce and enjoy!


New look, same great taste!

I have been making some changes to What's a salad fork and it's still a work in progress but I hope you like the new look!