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Chicken Enchilada Salsa Verde (Mad Hungry)

Chicken Enchilada Salsa Verde (Mad Hungry)

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I actually used store bought Salsa Verde and just doctored it up a bit

  • For Green Sauce:
  • 3 cups Green Sauce (recipe follows)
  • " 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
  • " 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
  • " 4 cups shredded chicken (from a 3-pound poached chicken)
  • " 7 ounces queso fesco, crumbled, or shredded Monterey Jack cheese
  • " 3 to 4 cups shredded romaine lettuce, washed and dried
  • " 6 radishes, trimmed and sliced
  • " 1 teaspoon white vinegar
  • " Coarse salt and freshly ground black pepper
  • 1/2 white onion, peeled and coarsely chopped
  • " 2 garlic cloves, unpeeled
  • " 2 serrano or jalapeno chilies, stems removed
  • " 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • " 1/2 cup unsalted roasted peanuts
  • " 2 teaspoons coarse salt
  • " 1/2 cup chicken broth
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Herbs Used in Cooking Arugula through Basil

Herbs Used in Cooking Arugula through Basil

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Basil One of the most populary culinary herbs is sweet basil

  • Arugula
  • Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed baby salad greens, and create new and exciting taste sensations.
  • You can usually find arugula in the fresh produce section in your health food store or at larger super markets. Like most salad greens, Arugula is very very low in calories and is also high in vitamins A and C.
  • Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.
  • Rinse the leaves in cool water and dry on paper toweling. Store in zip lock bag. Best if used within two days.
  • Its leaves have a unique, peppery sweet tang, adding pizzazz even to the blandest salads. Although arugula provides a flavor impact, it does not have an aftertaste.
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7 Layer Pasta Salad

7 Layer Pasta Salad

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Bring a large pot of salted water to a boil

  • Kosher salt
  • 8 ounces farfalle (about 4 cups)
  • 2 stalks broccoli, cut into florets
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup plus 1 tablespoon chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lime
  • Freshly ground pepper
  • 2 avocados, diced
  • 1 12-ounce piece deli ham, diced (about 2 cups)
  • 8 ounces yellow cheddar cheese, shredded
  • 1 small head romaine lettuce, sliced
  • 2 tomatoes, diced
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Orange Slice Bars

Orange Slice Bars

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An old recipe of Diane's

  • 4 whole eggs
  • 2 Cups packed brown sugar
  • 1 cup nuts
  • 2 Cups Flour
  • 1/4 tswp soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup diced candy orange slices
  • 1/4 cup orange or lemon fruit juice
  • Topping
  • 3 Tbsp butter
  • 2 Tbs orange or lemon juice
  • powdered sugar
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Open Faced Bacon, Lettuce and Fried Green Tomato Sandwiches

Open Faced Bacon, Lettuce and Fried Green Tomato Sandwiches

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Place tomato slices in a large bowl; cover with hot water

  • 2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
  • 2 tablespoons fat-free milk
  • 4 large egg whites, lightly beaten
  • 1 1/2 cups yellow cornmeal
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 5 tablespoons light mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • 6 (1 1/2-ounce) slices white bread, toasted
  • 6 Bibb lettuce leaves
  • 9 bacon slices, cooked and cut in half
  • 2 tablespoons chopped fresh chives
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Fried Tomatillos with Creamy Cumin Dip

Fried Tomatillos with Creamy Cumin Dip

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In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice, and coriander

  • 1/2 cup(s) sour cream
  • 1/3 cup(s) mayonnaise
  • 1 tablespoon(s) hot sauce
  • 1 1/4 teaspoon(s) ground cumin
  • 1 teaspoon(s) fresh lime juice
  • 1/4 teaspoon(s) ground coriander
  • 8 large tomatillos, husked and rinsed
  • 3 large eggs
  • 2 cup(s) breadcrumbs
  • 1 cup(s) flour
  • 2 teaspoon(s) salt
  • 1 cup(s) canola oil
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Sour Cream Coffee Cake

Sour Cream Coffee Cake

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Preheat oven to 350 degrees

  • 2 eggs
  • 3/4 dairy sour cream
  • 2 cups (about 1/2 of 17 oz package) yellow cake mix
  • 1 package Coconut Pecam or Coconut Almond Frosting Mix
  • 2 Tbsps margarine
  • Optional: Can add nuts as desired
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Shadow Rock Taco Salad

Shadow Rock Taco Salad

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This was a recipe that we fixed virtually every week in the early days of Shadow Rock

  • 1 head iceberg lettuce
  • 2 tomatoes
  • 1 green pepper
  • 1 small sweet onion
  • 1 package corn chips
  • Small can black olives
  • 1 lb shredded cheddar cheese
  • 1 lb ground beef
  • 1 pkg. (envelope) Lipton Onion soup.
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Roasted New Potato and Green Bean Salad

Roasted New Potato and Green Bean Salad

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Preheat oven to 350 degrees

  • 8 red skinned new potatoes, about 1 1/4 pounds
  • 24 whole gloves of garlic, peeled
  • 3 Tbsp extra virgin olive oil
  • 1 # green beans (stem ends removed), halved crosswise
  • 1/4 cup chopped Italian parsley
  • Coarse salt to taste
  • Freshly ground black pepper to taste
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Red Velvet Cake

Red Velvet Cake

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This is a recipe from Paula Deen

  • Cake:
  • 2 cups sugar
  • 1/2 pound (2 sticks) butter, at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar
  • Icing:
  • 1 (8-ounce) package cream cheese
  • 1 stick butter, softened
  • 1 cup melted marshmallows
  • 1 (1-pound) box confectioners' sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans
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