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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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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my Cleveland staycation birthday

A confession: I  just adore celebrating birthdays, especially mine! I just can’t help myself — I will always be one of those people when it comes to honoring that particular special day of the year, for each and every one of us. With another trip around the sun completed, I convinced Hans to take a day off of work to spend the day enjoying what Cleveland had to offer to us…

bday AM

Morning meditation via YogaGlo and study with the Fuzz, then my first Ride + Workout rowing class with one of my favorite gals, Bethany. (Already headed back for my second row session — I’m obsessed.)

Urban Farmer Lunch

From the brilliance of Hans’ last moment suggestion, late lunch at Urban Farmer Cleveland — featuring a Heirloom Tomato Salad plus Grilled Shrimp, Hans’ Turkey Club Panini, a Gin Gin Mule (candied ginger FTW), plus a special extra treat from the Urban Farmer staff, Woopie Pies for dessert. Thanks again to their super kind staff for the dessert!

bday afternoon Cleveland

From there, our leisurely walking tour of downtown began: the Mall > the Arcade > CLE Clothing Co. > along East Fourth Street > Quicken Loans Arena (to celebrate the news of the afternoon of K.Love resigning) > Heinen’s at 900 Euclid (#finally) > Perk Plaza

bday Cleveland 2

To close out the evening at home with the usual suspects, beautiful flowers and my traditional birthday dinner dessert, Honey Hut’s coconut ice cream — my favorite.

bday cookout

That is what you call birthday perfection on a Wednesday in Cleveland. If this is how 32 started, I’m in for one heck of a year. Cheers to another fun year, and a very Happy Fourth of July weekend!

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