Tuesday, November 13, 2012

Sour Cream Chicken Enchilada (Eggplant)

I found a wonderful multi colored bag of eggplant a couple of days ago and I have been wanting to try an enchilada dish. Sometimes I just get that overwhelming craving for my Mom's amazing enchilada's. Had to try it casserole style. Same great flavor. This really turned out fabulous with that creamy enchilada flavor it's all about and of course... no pasta.
Really guys, we've so proved we can make amazing dishes without all the gluten and carbs. Why are we so surprised when it really does taste great. This is one of the keepers.
Of course as with most all great casseroles, this is great made the day before and then baked. Flavors just seem to kick it up a notch.

Ingredients:
1 lb chicken-(I like thighs)
2 med eggplants-1/2" slices

1 cp sour cream
1 cp SF enchilada sauce
1 med onion

2 cps jack cheese or mexican blend-divided
2 4oz can chopped green chilies
1 lg can whole black olives-optional


(what's great about the whole olives is if you don't like them or do not want the extra carbs you can just pick them out and give them to the olive lover in the family)



Process:
  • Bring chicken and just enough water to cover to boil on stove top. Turn heat to low and simmer for 30 min. Take chicken out of pot and set aside to cool a bit. When cooled to enough to handle, shred or dice.
  • Slice eggplant lengthwise 1/2" thick. Brush both sides with olive oil, sprinkle with salt & pepper.
  • Broil on low until soft, turning over mid way. about 15 minutes on each side depending on your broiler. Watch carefully.
  • In a medium sized bowl, mix all other ingredients except 1/2 of cheese. Stir together until mixed well.
  • In a casserole dish or dutch oven layer beginning with eggplant, chicken, sauce. Repeat.
  • Bake covered for 40 minutes. Uncover and add cheese to top continue cooking 15 minutes.  Let rest for 15-20 minutes to firm up.

Thursday, November 8, 2012

Creamed Spinach

Ingredients:
2 1/2 lbs spinach-  a BIG bag
1/4 cream-warmed
4 ounces cream cheese-room temp
1/8 tsp nutmeg or to taste
2 TBL butter
1/2 white onion-minced
4 cloves garlic
salt, pepper to taste
1 cp parmesan cheese-
(good stuff, not the green can)


Sauce: Heat cream and cream cheese (small pieces) on stove to melt cream cheese, mix in nutmeg .
Saute: Melt butter in deep skillet or pan on medium, add onions, garlic salt & pepper. Cook until onions are slightly soft. Add spinach and saute til tender. Add sauce.

A really great side dish. We served this along side the yummy oven fried chicken. Here's a peek into my kitchen conversation. Mark: NOOOOOOO, I don't like creamed spinach. Me: I have a separate salad if you don't like it but at least try it. Dinner time..... Me: want the salad? Mark: NOOOOOOO, this is amazing I want more creamed spinach.
We scooped a piece of oven fried chicken into the creamed spinach. All I heard was ooooh's and ahhhhhhh's. So gotta say, if I made a believer out of my hubby, it has to be fabulous.

inspired by several recipes including Martha Stewarts