Clean Chicken Enchiladas

Hello everyone,
I hope all finds you well. I haven't blogged in a very long time and now that I'm here I can tell I've missed it!

I recently started a health and fitness journey.
A fellow mommy and I started a workout program and to go with it- I wrote up a " Healthy" Meal Plan to follow to maximize our success.

I LOVE all things food. Eating "healthy" isn't particularly enticing- if you're a foodie such as myself so I'm  challenging my culinary creativity here and giving regular meals a "Clean" makeover because we all know that eating baked salmon or chicken with brown rice will become a bit Bland, boring and lackluster after so long.

Clean Chicken Enchiladas

Serves 2-3 Adult serving

• 3 Chicken breast- boiled and shredded
•  2 large Zucchinis- sliced ultra thin long way- using a mandolin or your knife
• 1/2 Purple onion - Small dice
• small handful of fresh Cilantro- minced
• 4 tbsp. of Coconut oil
• 1 1/2 cup of chicken stock ( can be store bought or you can use the water form boiling the chicken)
• 3 tbsp. of chili powder
•  1 1/2 tbsp. or corn starch
• lettuce for garnish
• queso fresco for garnish
• salt
• black pepper
• dried oregano
• garlic powder
• onion powder
• Boil Chicken breast until thoroughly cooked- about 25 min- take out of water and let cool off so you can shred the meat
  set aside when done

1. In a sauté pan heat up 2 Tbsp. coconut oil and add in the chopped onion, after sweating out the onion ( they become a bit translucent) go ahead and add in the shredded chicken, and all listed spices to tastes. Set aside
2. In a sauce pan heat up the remaining coconut oil and add-in the chili powder, its gonna toast a little bit, and while adding the chicken stock- Wisk constantly to avoid clumps of chili powder- add in all listed spices to taste- in a separate 1/4 cup of COLD water  mix the cornstarch and once that's mixed with no clumps- wisk into chili- wisk on medium heat, until you see it thickening- take of heat and set aside.
3. Slice zucchinis long-ways using a mandolin or your knife if you can- the thinner you get them the more flexible they will be and the easier it is to stuff and roll.
4. Once you slice your zucchini you begin to assemble:  set 3 slices of zucchini side to side to start your base- slightly overlapping the previous once - you stiff it with chicken and roll it- continue until you roll them all  ( I rolled them on the plate they were being served on to save me the trouble of transferring them- it can get messy)
5. once stuffed and roller- garnish with Chili sauce, chopped lettuce and rumbles of queso fresco.
6. Enjoy!

 

 



Yarie Cooks: Thai Chicken Lettuce Wraps - Tutorial

Hello Everyone,

Hope all is well,
this post will be sort sweet and to the point -
I have posted another recipe up on my new YouTube Channel: Yarie Cooks
if you are looking for new recipe ideas to try in your kitchen
please check it out, subscribe and stay tuned!

here is the link to the newest tutorial:
Thai Chicken Lettuce Wraps

http://youtu.be/CWJWx5Ra4eo

Looking forward to new subscribers, feedback and recipe request!
thank you !!
Happy cooking :)

Yarie Cooks:Chicken Enschiladas in Salsa Verde

Hey there,
I'm here to tell you that my first cooking tutorial is up and running!
in the process of making tutorials, I had a lot of requests for Mexican food, so I decided to start off with one of my favorites. Chicken Enchiladas in Salsa Verde.

Step by step -

Check it out and Subscribe

http://youtu.be/abRJuyRPAF4

Stay tuned for many other Recipes and Genres!!

Happy Cooking!

Wings 2-Ways

Well hello Ladies and Gents :)
Here is my Last recipe of 2010!!!!

Hot wings are a typical favorites amongst the appetizers we love.

I however, was one of the few people (maybe only person..lol ) who didn't like them.
I never ordered them ANYWHERE. They were never made to my liking : Not crispy enough, not flavorful enough, not spicy enough...

I'm always saying "If you don't like something, then it most likely wasn't cooked right" (this is how I get my friends to try new things!! :) shh! )

I challenged myself to making Hot wings! :)

I am aware that some people don't eat spicy food, so there's a Garlic-Butter-Cheese 'sauce' you can use!

Try it. Enjoy it. Tell me about!

Butter-Garlic-Pecorino-Romano Wings

Ingredients:
About 24 Chicken Wings (You can use boneless if you like)
12 Cloves Garlic
2 Sticks of Butter (Not Margarine)
8 oz of Grated Pecorino Romano or Parmesan Cheese
All Purpose Flour
Salt to taste

Pepper to taste

Preparation:
1. Mince the garlic really small
3. Add garlic and butter to pot and let it melt and simmer on LOW heat
4. Add salt and pepper to taste
5. Rinse and pat dry the chicken
6. Season the chicken with salt and pepper

7. Dredge/Cover in flour
8. Pat of excess flour (Make sure its covered in flour)
9. Fry the wings (I used a deep fryer at 375 degrees. until golden brown or internal temperature is 165)
10. Once done, let drain on paper towel
11. Add cooked wings to a bowl, and pour the garlic and butter sauce and sprinkle the cheese
12. Cover and shake/toss to ensure wings are completely covered in sauce and cheese

13. ENJOY!!!!

For the Hot Wings sauce you will need:

10 oz of Buffalo wing sauce ( your choice)

5 cloves of garlic -minced

1 Tbsp Butter (not Margarine)

1 Tbsp of  Sriracha Hot Sauce

1 Thai pepper

1/2 a tsp of Dried oregano (crushed)

Salt to taste

Black pepper to taste

ADJUST THE SPICE/ AS NEEDED!!!!!!!!!!

1. In a sauce pan simmer together the butter and garlic, then add the buffalo sauce, and other ingredients, simmer, and season to taste.

2. Like in the previous procedure, you fry the wings the same and once the buffalo wing sauce is done, you toss/mix in a bowl.

3. Enjoy!!