Zucchini Enchiladas

I apologize for the lack of posts this week.  I was actually planning on putting this recipe up on Thursday (Cinco de Mayo), but unfortunately I was not eating Mexican that evening but at a work function.  It’s been a busy week!

We love Mexican food.  We (more like Sam, but I’m getting there) cannot find anything spicy enough in restaurants.  So, homemade is usually better since it is spicy enough.  In this recipe, we added the adobo chiles and jalapeños in the sauce, but feel free to omit them if super spicy is not your taste.

These are excellent vegetable enchiladas, I would have not thought to shred the zucchini before adding it to the dish.  But it gives it a meaty and soft texture, even though there is no meat in there.  Excellent idea!

We plan on making these again, but adding either shredded pork or chicken, we’ll make sure to share it with you!

Zucchini Enchiladas
Adapted from: Skinny Taste

Non-stick Cooking Spray
2 tbsp olive oil
7 garlic cloves, chopped
1 chipotle chile in adobo sauce (optional or more if you want spicy)
1 jalapeño, chopped (optional)
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 cup vegetable broth
1 1/2 cups crushed tomatoes
1 tbsp salt
2 tsp pepper
2 zucchinis, sliced or grated
1 onion, chopped
2 green onions, chopped
1 1/2 cups Mexican-blend cheese
4 large tortillas
1/4 cup cilantro, chopped

Preheat the over to 400°F degrees.  Spray a baking dish so the tortillas do not stick (appropriately sized dish to fit the tortillas).

In a medium saucepan, heat 1 tbsp olive oil.  Then add 3 chopped garlics and sauté.  After a minute add: chipotle chile, jalapeño, 1 tsp chili powder, 1/2 tsp ground cumin, vegetable broth, crushed tomatoes, 1/2 tbsp salt and 1 tsp pepper.  Bring to a boil.  Then reduce the heat to low, and simmer for 5-10 minutes.  Set aside until you are ready to pour over the enchiladas.

Either grate the zucchini with a grater or in a food processor.  In a saucepan, add 1 tbsp of olive oil.  Once it’s heated, add 4 garlic cloves and onion and sauté.  Then add the zucchini, green onions, 1/2 tbsp salt, 1 tsp pepper, 1 tsp chili powder and 1 tsp ground cumin.  Cook for about 5 minutes.  Remove from heat, and stir in 1/2 cup of cheese.  Mix well, until the cheese has melted in the mixture.

Divide the zucchini mixture between the 4 tortillas.  Roll each tortilla and place, seam side down, into the baking dish.  Once all of them have been arranged, pour the sauce over the tortillas.  Sprinkle the remaining cheese over the dish.  Bake until the cheese has melted, and enchilada sauce is bubbling, about 20 minutes.

After plating, sprinkle chopped cilantro on each enchilada.

Chile Reyenos with Rice

Sometimes everyone needs a little more green in their lives- and this recipe is defeinitely green!  Different cheeses can be substituded in the chiles, depending on your liking.  This can be a side dish- or a main dish.  Although, the amount of rice and cheese was perfectly filling.  You can also change up the heat level of this recipe- jalapenos can be excluded, or more heat can be added. 

Chile Reyenos with Rice
Adapted from: So Good and Tasty Blog

4 poblano chiles
1/8 lb smoked cheddar, shredded
1/8 lb smoked mozzarella, shredded
1 cup parsley, chopped
1 cup cilantro, chopped
1/2 onion, chopped
5 garlic cloves, chopped
2 jalapenos, chopped
2 cups rice
3 cups 1% milk
2 tsp salt
1 tsp red pepper flakes

Preheat oven to 425 degrees.  Lay the whole peppers on a pan, and place it in the upper third of the oven.  Roast them for 10 minutes, and then turn them over.  Roast for another 15 minutes, make sure all the sides are evenly roasted.  Once they are roasted, take them out of the oven and let the cool.  Remove the stem and seeds from the chiles; cut in half.  Divide both of the cheeses between the 4 poblano peppers.  Set aside.

In a food processor combine parsley, onion, garlic, jalapenos and 1/3 cup of water.  Blend thoroughly.   

In a saucepan, heat the milk with the salt.  Once the water has began boiling, add the rice.  Turn down the heat to low and cook.  After 5 minutes, add the parsley mixture from the food processor.  Stir, and then cover; cook for 25 minutes.  Meanwhile, place the chiles into the oven for about 5 minutes- or until the cheese has melted.  When the rice is done, transfer to the serving dish.  Then place a poblano chile on top.  Sprinkle with red pepper flakes.

Smokey Quiche

Recently, Sam and I have gotten a chance to celebrate quite a bit- both of us got new jobs!  Yay!  Before I begin my new position, I’ve taken 2 weeks off to enjoy myself.  I flew to Chicago for a couple of days (where it was freezing!), while Sam stayed here in DC.  While I was gone, he made this amazing quiche- luckily, he left me a couple of pieces to enjoy once I came back.  He offered to share this delicious recipe with all of you:

I love quiche, but the classic Quiche Lorraine is a bit bland for my taste.  I’ve taken the basis of quiche, and put my own spin on it.  It’s super easy to make and sure to please.

Sam’s Smokey Quiche

1 frozen piecrust
4 eggs
¾ cup half and half
20 oz. smoked bacon
8 oz. smoked gruyere cheese, shredded
(smoked cheddar or smoked edam work here too)
2-3 jalapeno peppers, diced
½ tsp salt
½ tsp pepper
½ tsp crushed red pepper (optional)

Preheat your oven to 375 degrees.  Meanwhile, cook the bacon in a skillet or fry pan until crispy.  When bacon is done, let it rest on paper towels to soak up some of the grease, then roughly chop when cool.

In a large mixing bowl, combine the cooked bacon with the remaining ingredients, and mix until the egg yolks are broken and well incorporated.  Pour mixture into pie crust, ensuring that it spreads evenly.

Put the filled pie on top of a cookie sheet (in case of spillage) and put into the oven for 40-50 minutes until the top is golden grown and a toothpick comes out clean from the center. That’s it! Serves 4-6 people.