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Easy Eggplant Flatbread Wraps
2

Easy Eggplant Flatbread Wraps

In the midst of prepping for garden season, we’re still sort of deciding what to plant in our garden beds.  Tomatoes are a must.  As are peas, beans, cucumbers (for salads, snacks, burgers, pickles, and dip), lettuce, and a few other veggies.  And as much as we love eggplant, we went back and forth about planting it.  In spite of some fantastic eggplant crops we’ve had in years past, the last two years were kind of busts.

But we went to a seed festival last weekend (more on that to come) and while I had my face in a few tomato plants trying to decide which to buy, Kyle was snatching up eggplant seedlings like it was his job.  So, I guess we’re doing eggplant again!  Weeee!

Easy Eggplant Flatbread Wraps

What that *hopefully* means is that in about 2 months, we’ll be eating these eggplant flatbread wraps with eggplant plucked fresh from our garden.  Because these wraps…oh my goodness!  I’ve made them a handful of times over the past year and we’re both digging them just as much now as we did the first night.  The trick to making these easy eggplant flatbread wraps and not mushy and unappetizing eggplant flatbread wraps is to pre-cook the eggplant in the microwave first before you sauté it.  As I learned when I made skillet eggplant lasagna, the microwave helps to wick out most of the moisture from the eggplant cubes and when you toss them in a hot pan with a little olive oil, the brown beautifully.

I whipped up a quick garlic yogurt sauce (not tzatziki but that would be amazing too), crumbled some feta (and yes, some whipped herb feta would totally put these wraps over the top as well), and tossed some fresh spinach leaves in with the eggplant in the wrap.  These wraps are fairly filling on their own so we consider them a meal by themselves and when a meatless meal like this comes together in under 25 minutes, I couldn’t be any happier.  Fingers crossed for a killer eggplant season this summer!

Easy Eggplant Flatbread Wraps

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 ½ lbs eggplant, peeled and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • ½ tsp dried oregano
  • 6 oz plain Greek yogurt (fat free is fine)
  • 1 small clove garlic, minced
  • 2 tbsp fresh lemon juice (about ½ lemon)
  • Kosher salt and freshly ground black pepper
  • 4 oz crumbled feta cheese
  • Fresh spinach
  • 4 flatbread (such as naan) or pocketless pita

Instructions

  1. Line a large plate or large and very shallow serving bowl with a double layer of paper towels. Place the eggplant in a large bowl and sprinkle 1 teaspoon of salt evenly over the eggplant; toss to coat well. Spread the salted eggplant out in an even layer on the plate. Microwave uncovered for 10 minutes, tossing halfway through. When finished, the eggplant should be dry and starting to shrivel.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the eggplant and oregano to the skillet and cook until well browned and tender, about 5-7 minutes, stirring occasionally and scraping the bottom of the pan as needed with a wooden spoon.
  3. While the eggplant cooks, stir the yogurt, garlic, and lemon juice together. Season to taste with salt and pepper.
  4. To assemble, spread some of the garlic yogurt sauce over one of the flatbread, top with spinach, eggplant, and feta. Repeat with remaining flatbreads. Serve while the eggplant is still warm.

Source

Smells Like Home original

http://www.smells-like-home.com/2014/05/easy-eggplant-flatbread-wraps/

Grilled Chicken and Kale Caesar Salad Sandwiches with Bacon
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Grilled Chicken and Kale Caesar Salad Sandwiches with Bacon

So…this Weight Watchers thing?  I’m doing it again.  The nearly 35 pounds I lost 5 years ago?  Came back as 40 pounds.  It’s this never-ending battle, right?  Good-evil.  Salad-cookie.  Head games.  Sweat.  Tears.  More sweat.  Lots of tears.  It’s the reason for the paucity of #getinmahbelly recipes over the past few months.  And also the reason for all-things-kale in this house too.

Grilled Chicken and Kale Caesar Salad Sandwiches with Bacon

Like these grilled chicken and kale Caesar salad sandwiches with…erhm…bacon.  You know what though?  Bacon works on Weight Watchers.  ONE piece of bacon works.  And I’m okay with that.  Because this sandwich was worth it.  Piled high with baby kale gently tossed with a homemade lightened-up Caesar dressing, grilled chicken, and a slice of crispy applewood smoked bacon on fresh, chewy ciabatta?  Heaven.

I got the idea for kale Caesar salad from Annie and I haven’t been able to shake the concept since she posted about it last year.  And once I got Kyle on board with swapping romaine out for kale in just about everything (including taco toppings!), I knew this sandwich was imminent.  We each polished off our sandwiches in no time flat and after a lunch filled with so much protein and fiber, we were both completely satisfied until dinner…when this happened with some bbq pulled pork.  Nothing a long bike ride while watching Revenge and a few rounds of kettlebells can’t fix though!

Grilled Chicken and Kale Caesar Salad Sandwiches with Bacon

Total Time: 25 minutes

Yield: 6 servings

Ingredients

    For the grilled chicken:
  • 1 ½ lbs boneless skinless chicken breasts
  • Extra virgin olive oil
  • Garlic powder
  • Kosher salt and freshly ground black pepper
  • For the Caesar dressing:
  • 1 clove garlic, minced
  • 2 tbsp minced Italian parsley
  • ¼ cup plain non-fat Greek yogurt
  • ¼ cup light mayonnaise
  • Juice of ½ lemon (about 2 tbsp)
  • 1 tsp anchovy paste
  • 1 tsp Dijon mustard
  • Freshly ground black pepper
  • For the sandwiches:
  • 5 oz baby kale (romaine is fine too)
  • 8 oz thick-cut bacon, cooked crisp
  • 1 loaf ciabatta bread
  • Parmesan cheese

Instructions

  1. Heat the grill to high heat; once hot, reduce the heat to medium-high. Drizzle the chicken with olive oil and sprinkle a small pinch each of garlic powder, salt, and pepper on both sides of the chicken. Grill for 3-4 minutes per side until the internal temperature reaches 165 ° F. Remove the chicken from the grill and allow it to rest on a plate for 5 minutes. Slice into strips.
  2. Meanwhile, make the dressing. Pulse the garlic and parsley together in the bowl of a food processor until finely minced. Add the remaining ingredients and a couple cranks of black pepper to the bowl. Process until well blended.
  3. Toss the kale with half of the dressing, adding extra dressing if desired; set aside. (You can refrigerate any extra dressing for about 2 weeks.) Slice the ciabatta lengthwise through the center and then into 6 equal-size pieces. Top the bottoms of the bread with the dressed kale then add some chicken, bacon, and shaved or grated Parmesan cheese to each sandwich. Serve while the chicken is still warm.
  4. 10 Weight Watchers Plus Points

Source

adapted from The Barefoot Contessa at Home by Ina Garten

http://www.smells-like-home.com/2014/05/grilled-chicken-and-kale-caesar-salad-sandwiches-with-bacon/

Slow Cooker Cheesy Corn, Bacon, and Jalapeño Dip
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Slow Cooker Cheesy Corn, Bacon, and Jalapeno Dip

Happy Cinco de Mayo!  I hope you guys are ready for this dip and aren’t feeling totally overwhelmed with all the Tex-Mex recipes I’ve been sharing recently – I can’t help but be excited about another reason to indulge in some of the best food around!  Those chicken enchiladas from Friday?  The best ever.  Cilantro lime rice?  An easy side dish that goes with everything.  Or top the rice with some fajita chicken, guac, cheese, and sour cream and call it a day.

Slow Cooker Cheesy Corn, Bacon, and Jalapeno Dip

And what’s a Cinco de Mayo celebration without a killer appetizer?  This slow cooker cheesy corn, bacon, and jalapeño dip will knock your socks off.  It’s nothing short of outstanding!  With three kinds of cheese, three types of mild peppers, and smokey thick-cut bacon, this corn dip is bound to be awesome and since you’ll toss everything into the slow cooker and let it simmer away for a few hours, you’ve got plenty of time to make those enchiladas and drink a couple margaritas.  I’d say that’s not a half-bad way to celebrate the day, don’t you?

Slow Cooker Cheesy Corn, Bacon, and Jalapeño Dip

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6-8 appetizer servings

This corn dip is fairly mild heat-wise, considering the recipe contains a jalapeno, canned diced chiles, and chile powder. They all blend really nicely but if you want to bring the heat, consider a tossing in the jalapeno seeds or using a habanero chile instead.

Ingredients

  • 1 lb frozen corn
  • 1 cup shredded Monterey jack cheese
  • ¼ cup grated Parmesan cheese
  • 2 tsp chile powder
  • 1 tsp garlic powder
  • ½ cup sour cream
  • 1 jalapeño, seeds and ribs removed, diced small
  • ½ can mild diced green chiles (from a 4oz can)
  • 4 oz cream cheese, cut into 8 pieces
  • 3 slices thick-cut bacon, cooked crisp and chopped
  • Handful of chives, chopped

Instructions

  1. Mix all of the ingredients up to the cream cheese in a 4 qt slow cooker until well-combined. Drop the pieces of cream cheese over the top of the mixture. Cover and cook on low for 4 hours, stirring the cream cheese into the corn mixture after 3 hours. Stir in most of the chopped bacon and chives before transferring the dip to a serving bowl. Top with the remaining bacon and chives and serve hot with tortilla chips or Fritos.

Source

heavily adapted from Damn Delicious

http://www.smells-like-home.com/2014/05/slow-cooker-cheesy-corn-bacon-and-jalapeno-dip/

The Best Chicken Enchiladas Ever
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The Best Chicken Enchiladas Ever

That’s sort of a lofty claim for a recipe, isn’t it?  You hear it all the time these days – the best this, the best that.  Buuut…it’s true nonetheless.  These chicken enchiladas have graced our table more times than I can count in the past 4 years and now that we’re brushing up against the pinnacle of quite possibly the most outstanding food holiday of the whole year, I thought it was time to reintroduce them to you.  The original photo desperately needed an update as well.  (Sidebar: Who else has been ravenous when looking at Pinterest this week?  Tex-Mex up the wazoo!)

The Best Chicken Enchiladas Ever

So these enchiladas.  Guys, you need them in your life.  I’ve adapted this recipe so many different ways: cleaning out the fridge by adding corn and red peppers, using rotisserie chicken with a quick enchilada sauce, adding a few squeezes of lime juice, making a creamy filling by adding cream cheese, topping them with avocado, making homemade tortillas or using store-bought.

The Best Chicken Enchiladas Ever

I adore how versatile this meal is but what it really comes down to, what makes these the best chicken enchiladas ever, is the red enchilada sauce.  I could seriously drink this stuff.  It seeps into the tortillas and permeates throughout the filling.  It makes these chicken enchiladas unforgettable, classic, and so easily devoured.  So yeah, it’s a big claim, but these really are the best chicken enchiladas ever.

How about some Tex-Mex side dishes for these chicken enchiladas?

Refried Beans with Bacon

DIY: Refried Beans with Bacon

Cilantro-Lime Rice

Cilantro Lime Rice

Cheddar Scallion Corn Muffins

Cheddar Scallion Corn Muffins

Black Beans

Elly's World Famous Black Beans

Grilled Corn Guacamole

Grilled Corn Guacamole

Salsa Verde

Roasted Tomatillo Salsa [Salsa Verde]

The Best Chicken Enchiladas Ever

Total Time: 1 hour, 15 minutes

Yield: 6-8 servings

If you're short on time, make a quick batch of enchilada sauce and shred some rotisserie chicken (leftover roast chicken works great too!) while the sauce simmer to add to the enchilada filling. This will save you about 20 minutes and it's a fantastic option for making these enchiladas as a weeknight meal.

Ingredients

    For the chicken enchiladas:
  • 1 medium onion, chopped fine
  • 1 tsp canola oil
  • 3 cloves garlic, minced
  • 3 tbsp chili powder (I love ancho chile powder here)
  • 2 tsp cumin
  • 1 tbsp sugar
  • 15 oz canned tomato sauce
  • 1 cup water
  • Kosher salt and pepper
  • 1 lb boneless, skinless chicken breasts
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 1 ½ cups shredded Monterey jack cheese, divided
  • 1 (15 oz) can black beans, rinsed and drained
  • ½ cup minced fresh cilantro, plus extra for garnish
  • Juice of ½ lime
  • 12 (6-inch) soft corn or flour tortillas
  • Cooking spray
  • For serving:
  • Diced avocado
  • Sour cream
  • Lime wedges
  • Extra chopped cilantro

Instructions

  1. Combine the onion, oil, and ½ teaspoon salt in a large sauté pan set over medium heat. Cover and cook, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 165° F on an instant-read thermometer, about 15-20 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Place onion mixture in a large bowl and set aside. Season the sauce with salt and pepper to taste.
  3. Adjust an oven rack to the middle position and heat the oven to 425° F. Lightly spray a 13x9-inch baking dish with cooking spray.
  4. Once the chicken is cool enough to handle, shred or cut it into bite-sized pieces. Add the chicken to the bowl along with the onion mixture. Add in ¼ cup enchilada sauce, 1 cup of each cheese, black beans, cilantro, and lime juice. Toss to combine.
  5. Stack and wrap the tortillas in a moist paper towel, place on a microwave-safe plate, and microwave on high until warm and pliable, about 30 seconds. Working with one tortilla at a time (keep the others inside the warm towel), place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in the baking dish.
  6. Lightly spray the tops of the enchiladas with cooking spray. Bake, uncovered, for 7-9 minutes, until the tortillas are starting to brown slightly on the top.
  7. Reduce oven temperature to 400° F. Remove the dish from the oven and cover the enchiladas with the remaining enchilada sauce. Sprinkle the remaining cheese over the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  8. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Remove from oven and let stand for 10 minutes before serving.

Source

adapted from America's Test Kitchen via Pink Parsley and Tide and Thyme

http://www.smells-like-home.com/2014/05/the-best-chicken-enchiladas-ever/