Clean Out the Fridge Soup 12/18/13

Leftovers/ Freezer Meals, One pot meal, Soups, Vegetarian

So tonight I decided we needed to have a clean out the fridge night. Everyone ended up having leftover Chinese. I wanted soup. More specifically, I wanted a healthy veggie soup; well, I was in luck. I had 1/2 of an onion, 1/2 of a poblano pepper, 1/2 of a jalapeno, a container of mushrooms, 3 carrots, a bunch of spinach, and some leftover Chinese fried rice and broccoli in the fridge. In the pantry, I had a container of chicken stock (you can use veggie to make this vegetarian), a can of corn, and a can of chopped green chilies. I added salt, pepper, and a dash of red pepper flakes. I added a dash of hot sauce at the end for an added kick. I am glad I made enough for leftovers. You may not hear from me for a few meals. YUM!006

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Chicken with Mushrooms and Herbs

Chicken

This is the first time I have made this dish. I saw a recipe on Pinterest somewhere that had a mushroom, shallot, herb, and sherry. I didn’t actually follow the recipe or even remember all the components, but instead am using it for inspiration. Pinspiration is my new name for Pinterest. I pin tons of recipes. Some I use and follow to a tee (especially when it comes to the baking pins), but mostly I just use as inspiration and do my own thing. It is more fun that way =)

Chicken with Mushrooms and Herbs

Ingredients

4-6 Chicken Thighs (or Breasts pounded)
3 shallots, diced
1 carton of sliced mushrooms
2 tablespoons of dried herbs (you could use fresh if you have it)- I used marjoram and thyme
3/4 cup of dry sherry (cooking wine) or a dry white wine
1/3 stick of butter

Brown your chicken thighs on both sides- about 5-6 minutes. Take them out of the pan.
Add your diced onions, sliced onions, and herbs in your chicken fat and one tablespoon of butter for about 3-4 minute
Add the sherry and the rest of the butter and reduce down for about 5 minutes, then add your chicken back in the pan and continue to cook until chicken is done.

Serve with a veggie and couscous, rice, or potato. Enjoy!
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Beef Enchiladas with Green Chilies and Spicy Peppers

Mexican

Happy Sunday! I love making different enchilada recipes. Sometimes I just like them plain with chicken or beef. Other times I like to add veggies and beans. Tonight I wanted something with a little more kick, so I decided to make beef enchiladas using green chilies (not spicy) with Poblanos (some heat) and jalapenos (even more heat). These enchiladas are perfect for people who like spicy food, but don’t like their tongues burning off.

Here is the deal. I like spicy foods. I am the only one who puts Sriracha on anything n my family. I love it on my eggs. I add a bit to my cold leftover pizza. I add a dollop here and there for a spicy kick. My husband also loves spicy. He can actually tolerate spicier wings that I can. I love spicy, but sometimes food is just too spicy to appreciate the flavor. My tongue is just burning and I can’t taste anything else after the first bite. Maybe that makes me a wimp? But maybe I need a subtle spicy? The one that creeps up on you bite after bite? That is what I crave for my spicy food! Here is a new enchilada recipe that fulfills just that craving!

P.S The girls wanted cheese enchiladas with no sauce. They are not big spicy fans yet. I let them make it, so they ate it! I confess that I never really tasted it.They seemed to “like” it. Their palettes are still being formed. I have high hope for them. They each seem to like their own things, but they will try all things that I give them. Hooray to daring young eaters!

Beef Enchiladas with Green Chilies and Spicy Peppers

1 onion chopped
3 cloves chopped garlic
1/2- 1 Jalapeno Pepper chopped with or without seeds and membranes
1/2- 1 Poblano Pepper (same as above)DISCLAIMER: seeds and membranes of peppers make them a lot spicier
1 can chopped green chilies, drained
1 pound ground beef
2 table spoons of cumin and Worcestershire Sauce
Cayenne pepper, red pepper flakes, salt, and pepper to taste
About 2 cups of Mixed Mexican Cheese- Queso Fresco, Cheddar, Montery Jack, etc. Shredded
1 large can of enchilada sauce- one day I vow to make my own

Heat your oven to 350.
First cook down your onions and garlic. Add your beef. Start to brown, then add in your peppers and green chines. Add your spices and Worcestershire sauce. Cook for about 8 minutes or until all are incorporated. Take off heat and cool. Take pan coated with Pam and add a bit of enchilada sauce at the bottom. Then out a scoop or so of meat and cheese in each tortilla. Once completed, add the rest of your enchilada sauce and them top with cheese. Bake for 30 minutes or so until cheese is melted and bubbly. Serve with rice (yellow or Mexican) and beans (black or re fried).
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Grilled Cheese with a Sunny Side Up Egg

Breakfast and Brunch, Eggs, Kids, Sandwiches, Vegetarian

This is a great easy comforting lunch on such a yucky day. The only thing better would have been a hot bowl of tomato soup with the egg on top- great for dipping your grilled cheese. Yum! But there is no way I am going on in all this yucky rain, so this is going to have to do for today. My girls love this, too!
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Broccolini

Side dishes...veggies, potatoes, grains, Vegetarian

I happened on this picture of sauteed broccollini on Pinterest. Becca siad, “Mommy, why is that broccoli so skinny?” Now those of you who don’t know…Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a hybrid of broccoli and kai-lan, a Chinese broccoli. I like to think of it as; “Model” broccoli. size “0” broccoli, or Skinny-assed broccoli. All joking aside, it is pretty tender and tasty. You can stir fry them or oven roast them in olive oil. I like to chop it up and put it in couscous and sliced almonds. Give them a try!

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