Recipe of the Moment: Chicken Enchilada Pasta

Okay. Remember when I made the red enchilada sauce and the green enchilada sauce? 

This is it. This is what you've been waiting for. Because I am not kidding when I tell you that this is the most amazing pasta I've ever created. And I've made a lot of pasta.

This post was garnering some attention on Pinterest as one of the best recipes to try. I tend to take recommendations over there lightly since many people tend to eat a lot of processed foods, but I pinned it and made a mental note to try it out.

And I am not sorry I did! You won't be sorry either, unless, for some reason, you hate food and/or flavors exploding in your mouth.

EDIT: I've made this many times, and I have a few notes. The first is that if you want to be healthier and use quinoa instead of pasta, it tastes just as delicious.

The second thing is that, obviously, when you make your sauces (links below) it tastes ridiculously better. I was feeling lazy last week, and I bought sauce at the store. Words cannot express to you how disappointed I was. Though obviously, if you're crunched for time, store sauce it must be! And it's still pretty good. :-)

Ingredients

3-5 chicken breasts, filleted and chopped

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1-2 green jalapeno peppers, diced

1/2 tsp salt

1 tsp cayenne pepper

1 tsp cumin

10 oz green enchilada sauce

2/3 cup red enchilada sauce

2 cups shredded cheese (I used cheddar and Monterrey jack)

1 cup yogurt (or sour cream)

penne pasta

olive oil

1 avocado

green onions

Preparation

Fillet, chop, and cook chicken. Drain.

Boil water and cook pasta. Drain.

Heat olive oil in a skillet over medium heat. Cook onion for 3-5 minutes, or until lightly brown.

Add garlic and red pepper and cook for 3-5 minutes.

Add cooked chicken, green peppers, cumin, cayenne pepper, salt, and enchilada sauces. Let sauce simmer for 10 minutes.

Add cheese and mix until cheese is melted.

Add yogurt and stir, but make sure heat is low enough that it will not boil.

Pour the sauce over pasta and mix well. 

Garnish with avocado and green onions. Enjoy!

Recipe of the Moment: Verde Sauce

So remember when I said I was going to make red and green enchilada sauces? I was so excited when I found a recipe, but I almost stopped the plan when I saw an ingredient for the green enchilada sauce. (Don't worry, the red enchilada sauce is easier.)

Tomatillos.

What are those things? Where can you get them? They sound more than just foreign and new, they sound intimidating. And I was right, they are semi-difficult to find. My big box grocery store, where I only go to pick up my cheese and yogurt didn't have them, but luckily the fruit and vegetable market across the street did. They should be next to the jalapeno peppers. And even better news: they're pretty cheap!

So with that out of the way, I pushed on, and let me tell you, it is so definitely worth it. This may look like a lot of ingredients, but it makes a lot of sauce, and it's delicious. And I, for one, was so pleased with myself for figuring out the sauce I could previously only get in restaurants.

Ingredients

1 large onion, minced

5-6 cloves of garlic, minced

2 green peppers, chopped

1-2 jalapenos, chopped

6 tomatillos, husked and quartered

1 bunch cilantro

1.5 tsp salt

1/4 tsp black pepper

1.5 tsp cumin

4 cups water

olive oil

Preparation

Heat olive oil in large saucepan over medium heat.

Saute onions and garlic until lightly browned, about 3-6 minutes.

While onions and garlic are sauteing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in a blender. Process until smooth.

Add tomatillo mixture to onions and garlic. Add water, salt, pepper, and cumin.

Bring to a boil, then cover and turn heat down. Simmer for 15-45 minutes. The longer you let it simmer, the more the flavors mix together.

Serve and enjoy!

Recipe of the Moment: Red Enchilada Sauce

I don't know about you, but when I want to make a Mexican dish, I'm always a little intimidated. I'm not talking strictly tacos because, actually, I hate making tacos. Something about the number of dishes you have to put out (and then clean up) always put me off. Heartier dishes I'm happy to make though. 

I normally grab a can or two of red enchilada sauce or green enchilada sauce, but then I decided to try it after looking over the recipe. Why not? You know, other than the general fear that you spend hours making a sauce and then suddenly it's all gone and you have nothing left to show for your labor?

Well, let me assure you, that is not the case with this! I made red sauce and green sauce (to be posted soon!) in under an hour (you could probably make it in half an hour if you're really dedicated) and there was plenty leftover. So much so that I was afraid it was going to go bad, though luckily it's incredibly versatile.

So really, you have no reason not to!

Ingredients

2 cloves of garlic

2 tsp minced onion (since I was making green sauce at the same time, I just threw 2 tsps from that onion in here)

1/2 tsp dried oregano

2 tsps cayenne pepper

1/2 tsp dried basil

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp cumin

1 tsp dried parsley

1/4 cup bruschetta (if you have some handy)

3 tomatoes

1.5 cups water

olive oil

Preparation

Red sauce doesn't like being photographed. Just so you know.

Heat the olive oil in a large saucepan over medium heat.

Add the onion and garlic and saute for 1-2 minutes.

Add the rest of the ingredients EXCEPT the water. Stir and cook for 1-2 minutes.

Add water.

Bring to a boil, then cover and reduce heat. Simmer for 15-25 minutes. The longer you let it simmer, the more the flavors blend together.

Enjoy!

Recipe of the Moment: Flower Eggs

Breakfast continues!

First smoothies, then pancakes. Now another breakfast treat I sometimes enjoy are eggs. I've made frittatas and omlettes before, and they are tasty! But what about when you're not looking for as much egg? And say, you have some leftover bell pepper? Mixing vegetables in with scrambled eggs gets old, so try this fun dish! You can use leftover onion rings as well!

Ingredients

Bell Pepper slices

Eggs

Preparation

Slice bell pepper so that it make a ring. Place in skillet over medium heat.

Add egg in center of bell pepper.

 Sometimes the egg leaks out of the sides, but stay calm! If you're looking for a clear yolk, you can get a napkin or paper towel and gently wipe the yolk.

Cook 3-5 minutes, until egg has firmed.

Enjoy!

Add a little salt, black pepper, cayenne pepper, and some bacon and pancakes!