Archive for September, 2009

Chicken Enchilada Bake

This is crowd pleaser. The original recipe used canned cream of chemical soup but we don’t eat that stuff anymore. I was able to make a whole food version and Patrick loves it even more.

Chicken Enchilada Bake

1/2 cup chopped onion, any kind you have on hand
1 (4 ounce) can diced green chiles
1 Tbsp adobe sauce (optional)
2 cups sour cream
1/4 cup milk
salt, pepper, red pepper, paprika, cumin, cayenne, chili powder, onion powder, garlic powder
2 cups shredded cooked chicken breast meat
2 cups shredded cheddar cheese
6 (12 inch) rice flour tortillas (or whatever tortillas you like)

Preheat oven to 350 degrees F, spray a 9×13 baking dish with cooking spray.

In a medium saucepan over medium heat, saute the onion until tender. Stir in the green chiles, adobe sauce, milk and sour cream. Add the chicken and 1/2 of the shredded Cheddar cheese. Stir together.

Place a little of the sauce on the bottom then put two tortillas in as the bottom layer (you’re going to layer like a lasagna). Add 1/3 of the chicken mixture, cover with two more tortillas.  Repeat until all chicken mixture and tortillas are used. Top with the remaining cheddar cheese and bake 30 minutes.

Amy’s Daddy’s Artichoke Sauce

This is a recipe my dad sent me saying “when I make this all the girls come over! They love it!”

My dad lives in a neighborhood of old ladies. They love him.

Anyway, I made a couple  minor tweaks to my taste but overall it’s his deal. And it’s delicious!

Amy’s Daddy’s Artichoke Sauce

1 large red bell pepper
1 Vidalia/sweet onion
1 small can slided black olives
1 small jar marinated artichoke hearts (must use the marinated artichokes! We want the brine since it’s the basis of the flavor profile)
1 heaping tsp minced garlic
1 28 oz can diced  tomatoes (or you could dice fresh tomatoes)
salt & pepper to taste
crushed red pepper to taste
1 Tbs basil
1 Tbs parsley
1 packet Splenda
1 tsp extra virgin olive oil

Cut pepper and onion into thin strips. Saute in 1 tsp oil until onions are translucent.
Put remaining ingredients into the pan including the liquid from the artichoke jar (cut artichoke hearts into smaller pieces if too large.)  Cook over medium heat until boiling, stirring occasionally. Reduce heat to simmer and cook for 1 hour. Continue to stir occasionally.
Serve over angel hair pasta, or rice, or (if you’re me) just eat it with a spoon.

Healthy Chocolate Cake

I didn’t really believe it at first, but it’s good – really good. You definitely want it to sit overnight before eating it for the best flavor but I promise you, it tastes like chocolate cake!

This recipe is very graciously lifted from Lauren at http://healthyindulgences.blogspot.com/ and I’ve included my own preferences below (e.g. Lauren doesn’t like Splenda, but I prefer it as erythritol makes me a little gaggy. Also, I like eggwhites instead of whole eggs just to keep the calorie count a little lower even though whole eggs makes a cake with better integrity).

Healthy Flourless Chocolate Cake

1-15 ounce can of unseasoned black beans
1 cup egg whites
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
5 tablespoons oil
1 cup Splenda
6 tablespoons unsweetened cocoa powder (not dutch processed)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water

Preheat oven to 350 degrees Fahrenheit. Put in muffin liners and spray those with extra virgin olive oil cooking spray.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, half of the eggs, vanilla, and salt into a  blender (or magic bullet!). Blend on high until beans are completely liquefied. Whisk together cocoa powder, baking soda, and baking powder. Beat oil with Splenda, add remaining eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth. Scrape batter into muffin tins and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake at 350 degrees for 25 minutes. Cake is done with the top is rounded and firm to the touch.

Don’t forget to let these sit overnight and then, if you are feel like (and I sometimes do) eat a chocolate cupcake for breakfast! 🙂


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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