Sunday, August 3, 2014

Stacked Chicken Enchilada Casserole



I've been eating gluten free for over a month now.  Not necessarily because I want to, but because I think it's causing inflammation in my body.  So, trying to find gluten free dinners out there and I came across this great recipe at Gimmesomeoven.com  It's got great flavor, cheesy and gluten free!  Whoohoo!  Go over to her site for great step by step photos and other great recipes.  She has quite a few I'd like to try!

I've made this twice now.  Both my children, husband and my parents really loved this.  Definitely give this one a try!  It is pretty forgiving, add or take out what fit your likes.  

Ingredients:

  • 3 cups red enchilada sauce (enchilada sauce can have gluten so read the label!)
  • 16 corn tortillas, halved (if you want gluten free use corn tortillas not flour)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro
  • sour cream for serving
  • tortilla chips for serving

Directions

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.  We also serve with a dollop of sour cream and tortilla chips on the side.  Homemade salsa would probably be nice too.  Serve warm.  Enjoy!


Saturday, July 19, 2014

Pickled Green Tomatoes

I love our garden this year.  I started all of our tomato plans (17 of them!) by seed back in February.  They are all non GMO and only being sprayed/fertilized organically.  Unfortunately, my large bonnie best tomatoes got a fungus this year that was making the tomatoes become damaged on the vine when they turned red.  I've been treating them and hoping that I can kill the fungus so the rest of our growing season will be okay.  Jury is still out on that!

I was not about to throw in the towel and lose all the tomatoes from 4 plants.  I saw on Facebook how someone made picked green tomatoes.  Genius!  When these tomatoes are green they are still healthy!  I cut off all the large green ones and decided to do some canning!


The recipe I followed came from Homesick Texan.  I pretty much followed his recipe exactly.


Ingredients:
2 pounds green tomatoes (about 4 or 5 depending on size), thinly sliced
1 jalapeƱo chile, stems removed, sliced
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon celery seed
1 teaspoon dill seed
2 cloves garlic, minced
1 cup white vinegar
1 tablespoons sea salt

Special equipment
2 wide-mouth pint jars or 1 wide-mouth quart jar, sterilized (boil jars & lids for 10 minutes)



 Directions:
Evenly distribute the sliced green tomatoes, sliced jalapeƱos, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of head space. Cover with lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.


This is my first batch.  I didn't pack the tomatoes in tight enough.  This was 2 very large green tomatoes.




My second batch turned out much better.  This was probably 2 large tomatoes and two smaller ones.  I really filled the jar up as much as a I could.




These are so delicious.  They are good on their own, just out of the jar.  For lunch the other day I put it on a turkey sandwich.  Yum!  These would be awesome on a burger.  Or laid out on a plate as an appetizer for a party.  I am sure using green cherry tomatoes would be great as well.  The vinegar taste is a little strong (which I like) but if you don't, just reduce the amount of vinegar a bit.


Enjoy!