recipe: Enchiladas Verde (℅ Heinen’s)

***Disclosure: Heinen’s approached me with an opportunity to share information about their hatch chile roastings and the new Melissa’s Hatch Chile Cookbook. In return, I received a copy of the cookbook and a gift card to purchase ingredients to make a recipe from the book. All thoughts and opinions are my own.***

As much as I’ve explored different recipes in my kitchen over the years, there are still specific dishes that I haven’t tackled. Some seem too advanced, some seem too involved and some just include ingredients that I never knew about. And while hatch chiles are a food I’ve never worked with before, I have no excuse on taking this long to make enchiladas as they really don’t fit into any of those three categories.

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For those of us new to hatch chiles, Heinen’s makes it easy to approach this ingredient as they are hosting chile roasting events all over town during the month of August and September. (A full schedule is available on their website.) I happened to find these roasted chiles at the Brecksville location, along with all the ingredients I needed to make my first batch of enchiladas. After after the first, I won’t be waiting nearly as long to make them again — they were a big hit around the dinner table!

Enchiladas Verde

Recipe from the Melissa’s Hatch Chile CookbookMakes 4 servings. 

  • 1/2 cups cooked, shredded chicken
  • 4 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
  • 1 1/2 cups shredded mild white cheese (Hans picked Jack)
  • 3 cups Tomatillo and Hatch Chile Verde Sauce (recipe also in the book!)
  • 12 corn tortillas
  • Vegetable oil
  • 1/4 cup crumbled Cotija cheese

Toss together the chicken, chiles, shredded cheese, and 1 cups of the chile sauce. Set aside.

In a small skillet, heat 1/2 inch of oil over medium-high heat until shimmering. Breifly warm each tortilla in the oil to soften.

Lay a tortilla flat and fill it with about 1/4 cup of filling down the center. Bring the edges together over the filling to close, then set the tortilla seam-side down in a 9 x 13-inch baking dish. Repeat until all the tortillas are filled. Pour the remaining 2 cups of  sauce over the top. Sprinkle with the Cotija cheese. Bake for 20 minutes at 300 degrees F.

Enchiladas


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An Interview with Monica Patton from The Book of Mormon (a guest post at PlayhouseSquare’s Behind the Curtain blog)

As I serve as Playhouse Square‘s Community Engagement and Education’s blogger, I’ll take you behind the scenes of each KeyBank Broadway Series show and interview a member of the show’s cast, crew or creative team. The final show in the 2014-2015 series is The Book of Mormon

Visit the Playhouse Square’s Behind the Curtain blog to read my interview with Monica Patton, an actress who plays Mrs. Brown as a  part of ensemble of the tour.

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The Book of Mormon plays in Cleveland August 25 – 30 at the State Theatre at Playhouse Square. For more information, please visit the show’s page on the Playhouse Square website.

Want to read my previous interviews? Check out:

All my gratitude again to the Playhouse Square team for this fantastic opportunity to serve as a Playhouse Square blog contributor for the Broadway Buzz program KeyBank Broadway Series. Stay tuned as I continue my “role” of Education Blogger with interviews during the 2015-2016 KeyBank Broadway Series!

Learn more about Playhouse Square: follow Playhouse Square on Facebook, on Twitter at @playhousesquare & on Instagram at @playhousesquare.

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recipe: “Zoodles” with Grape Tomatoes (℅ Door To Door Organics)

***Disclosure: Door to Door Organics approached me with an opportunity to share information about their products and services. In return, I received an account credit and the opportunity to share a recipe using their organic ingredients. All thoughts and opinions are my own.***

It’s hard to believe it’s already been three months that we’ve been receiving our Door to Door Organics deliveries. Once a week since mid-May, a shipment of organic produce (and other groceries when I remember to place the additional order) appear on our doorstep like clockwork. There’s nothing to do but to remember to put our cooler out on our front porch — and even when I forget that, the DTDO crew has my back, placing our groceries with a cold pack in a reusable box. It’s cut down on my grocery store visits, which means more time for me in the kitchen.

Another new-to-me thing I’ve been enjoying this summer is my spiralizer. I purchased mine on Amazon for less than $8 and have been spiralizing veggies since. Good thing we’ve gotten plenty of zucchini in our boxes the past month or so!  My new found love for delivered organic produce + my new kitchen toy lead to the inspiration for this dish.

zoodles collage

“Zoodles” with Grape Tomatoes

Serves two hungry Hansens — or four servings as sides

Ingredients:
  • 2 small zucchini*, spiralized
  • 1/2 tablespoon olive oil (enough to coat your pan)
  • 1 tablespoon garlic*, diced
  • 1 small onion*, diced
  • 1/2 a pint grape tomatoes*, halved
  • Salt, to taste
  • Black pepper, to taste
  • Oregano, to taste
  • Cheese for garnish (optional)

Heat the olive oil in a non-stick sauté pan at  medium to high heat. Add the onion and garlic once the oil is hot. Cook until garlic and onion are gold in color (to allow some caramelization to occur.)  Add the zucchini and season with salt, pepper and oregano — be generous with the seasonings! Combine all ingredients to coat evenly with the olive oil/onion/garlic “sauce”. Reduce the heat to low, and add the tomatoes. Cover the pan with a lid, then let simmer on low until the tomatoes are soft. Serve as is or garnish with your favorite hard, white cheese — a Parmigiano-Reggiano would be excellent with this!

* indicates products used from my Door To Door Organics delivery

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