New Recipe: Green Chile Three Cheese and Chicken Enchiladas

It has been way to long since I have posted-I am very sorry but I can tell you this recipe that I adapted last night is definately worth the wait!

1 8oz cheddar blend shredded cheese
5 green onions sliced
1 tsp cumin
3 cups cooked chicken ( I used chicken thighs, but you could use rotisserie chicken)
1 8oz cream cheese softened
6-8 flour tortilla's
1 28 oz can green chile enchilada sauce
1/4 cup cojita cheese or queso fresco cheese

Preheat oven to 400 and spray 9 x 13 pan and set aside.

If you have a gas stove turn a burner on and lightly char each side of your tortilla's.

Combine 1/2 of the shredded cheese blend with 1/2 the cojita cheese with onions, cumin and chicken. I also added about 1/4 to 1/2 cup of enchilada sauce.

Spread cream cheese on each tortilla and then put chicken and cheese filling in-roll up placing seam side down in pan.

Pour sauce over enchilada's keeping any additional to serve overtop at the table. Top with additional shredded cheese and cojita cheese.

Bake 15-20 minutes or until bubbly and brown on top.

Serve with warmed leftover enchilada sauce.

Enjoy

Garden Pesto

Went to the garden a little bit ago and cut some romaine lettuce, cilantro and chives-brought them in combined with garlic, roasted red pepper and some parm cheese and there you have it a different twisted pesto that I will use on my grilled pizza tonight.

Does anyone else make different created pestos?????

My First Attempt at Preparing Goat

We happened upon some freshly processed goat yesterday so I took on the task of finding a recipe to prepare it.

The following is the recipe that I found and we were successful. I served the meat sliced thin on charred flour taco shells with a little salad made from our garden of romaine lettuce, radishes, cilantro, purple onions and a squeeze of lime juice and a drizzle of olive oil.

PAPA'S BARBECUE GOAT (OR BARBADO), TEXAS-STYL

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Goat or barbado
2 Tb Salt
4 garlic cloves
3 chipotle in adobo
1 tb Black pepper
1 t Cumin (approximately)
BARBECUE SAUCE
3/4 c Sugar (or to taste)
1/2 Southwest Spicy mustard
1/4 Apple cider vinegar
1 t Salt
1 t Black pepper

Process salt, chipotle, garlic and black pepper and cumin. Rub
meat generously. Cook
slowly on grill 2 hours (or less depending on cut of
meat). Be sure meat is
well above fire (at least 20 to 24 inches). Meat may
be brushed with cooking
oil occasionally to prevent dryness. While meat cooks
prepare sauce. At least 30 minutes before removing
from fire; brush meat with sauce so it will
“set”. Continue cooking and turn the meat often,
brushing on sauce at every
turn.

If you ever have the opportunity to try goat I would recommend it. It has wonderful flavor.

Enjoy!

Watermelon

In the past I have stayed away from buying watermelon because with it being Frank and I we would tire of it before we could eat the whole thing.

Well no more-this past week I have made a Watermelon Pie and a Watermelon Upside Down Cake-it is amazing the different flavors and textures watermelon can take on.

In the pie you only used the juice of the watermelon and it wasn't baked. In the upside down cake you chunked up the watermelon and baked it as usual. The watermelon took on a baked apple texture and combine amazingly with the butter and brown sugar glaze the was created for the top of the cake.

Enjoy your watermelon the way you normally would-but don't hesitate to try something different with it who knows what you might discover!

Round 2 of Homemade Siracha!

This past weekend I started another batch of the homemade siracha-I originally made this a few months ago and posted the recipe.

This batch is made soley with dried thai chili peppers that we roasted on the grill....

It will be done on Sunday-I will update then.

I do know it smells awesome right now.

Yum!!!!

My mixed lettuce from the garden is finally ready and I am really enjoying my salad with radishes and greens from the garden topped with chickpeas and a few onions with a spicy southwest dressing!

MMMMMMMMMMMM-love this time of year!

Enjoy

Finally harvesting from the garden

We have gotten some great radishes from the garden-but one of the varieties did not develop into actual radishes.

So what to do with all the radish greens? Funny you should ask---

Tonight I am going to make sauteed radish greens with a little garlic, onion and then I found a recipe that made a dressing with Siracha, lemon juice and olive oil.

Sounds interesting enough to me.

Anyone else ever made radish greens???