Spinach and Cheese Enchiladas

Spinach is incredibly good for you.  It has about a billion (give or take) healthy nutrients in it that aid in skin, hair, and bone health, among many other things.  And when you cook it and eat it straight up, it's disgusting (sorry for all your spinach lovers out there).  So I'm always trying to find recipes that work spinach in without letting me taste it too much.  These enchiladas made me a bit nervous, since the filling is mostly spinach, but they were intriguing enough that I decided to be brave and give them a try.  YUM.  The sauce is so tasty, and when you top these babies with sour cream, tomato, avocado, or whatever else you want to throw on there, it really puts them over the top.  And you can barely even taste the spinach...

Spinach and Cheese Enchiladas

Number of Servings: 3 to 4
Time to Prepare: 45 minutes

• 1 tsp canola oil
• 1/2 small onion, finely chopped
• 4.5 oz fresh spinach
• 1 Tbsp chicken broth (or water)
• 1/8 tsp pepper
• 1/4 tsp salt
• 2 tsp canola oil
• 1 1/2 Tbsp flour
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 cup chicken broth
• 1 tsp white vinegar
• salt & pepper to taste
• 2 cups (8 oz) shredded Cheddar Jack cheese
• 6 corn tortillas
• sour cream
• chopped tomato
• diced avocado
• chopped green onion
• chopped cilantro

Heat the 1 tsp oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, chicken broth, salt, and pepper.  Cook, stirring frequently, until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.

Heat the 2 tsp oil in the skillet. Add the flour, chili powder, cumin, oregano, and garlic powder and stir to combine (it will be thick and crumbly). Continue stirring for 1-2 minutes until it is fragrant.

Slowly add half of the broth, stirring vigorously to avoid clumps. Gradually add the remaining broth and cook, stirring constantly, until the mixture is thick and bubbling. Stir in the vinegar and salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease an 8x8 pan. Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 2-3 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. Place about 1/4 cup of the spinach mixture (leaving the liquid behind) and 1/4 cup cheese in each tortilla and roll up.  Place seam side down in the baking dish.  Repeat with remaining tortillas.

Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for about 15 minutes, until hot and bubbling. Let rest for 5-10 minutes before serving.  Serve topped with sour cream, tomato, avocado, green onion, cilantro, etc.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Onion, spinach, tomato, avocado, green onion, cilantro

Black Bean and Corn Salad

I always have a hard time figuring out what kinds of sides to do with Mexican-type meals.  All the usual sides don't quite seem to go with the bright, fresh flavors of Mexican food.  Also, sometimes green salads just get old.  I can only have a side salad so many days in a row before I want to throw the lettuce out the window.  Black Bean and Corn Salad to the rescue!  The flavors of this salad are so happy and fresh-tasting, and the colors are absolutely beautiful.  It's a great dish for summertime since you serve it cold, but don't let that keep you from serving it any time of year (I know I don't).

Black Bean and Corn Salad

Time to Prepare: 25 minutes
Number of Servings: 6

• 1/3 cup lime juice
• 1/3 cup olive oil
• 2 cloves minced garlic
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 2 (15 oz ) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn (rinse under cool water to thaw)
• 1 avocado, diced
• 1 red bell pepper, diced
• 2 tomatoes, chopped
• 6 green onions, chopped (green & white parts)
• 1/2 cup chopped fresh cilantro

In a small bowl, whisk together lime juice, olive oil, garlic, salt, and cayenne.  Set aside.

In a large bowl, toss together black beans, corn, avocado, bell pepper, tomatoes, green onion, and cilantro.  Pour dressing over the salad and stir to coat.

Source: adapted from Allrecipes
Produce Used: Lime, garlic, corn, avocado, red bell pepper, tomato, green onion, cilantro

Chocolate Mint Molten Lava Cake

Confession time (because I know it's your favorite time): I am really bad at not cooking things all the way.  My husband likes floppy/non-crispy bacon (blech) and no matter how hard I try, I cannot cook it little enough for him.  It never looks done enough before it gets too crispy for him.  He also like eggs over easy which have taken me years to be able to make without cooking the yolk (and it is still hit or miss).  Needless to say, the first time I attempted a molten lava cake, there was no lava.  No flowing goodness of liquid-y chocolate.  No happiness for my husband.  I have been hesitant to try it again, but I have been embarking on a journey to conquer my culinary fears (or at least some of them...dealing with lobster will almost definitely never happen) and my husband threw down the challenge on Instagram so I couldn't avoid it any longer.  But guys, let's be honest--I rocked it this time.  Loads of gooey, lava-y deliciousness pouring out of this cake.  Hooray for not failing a second time!

Chocolate Mint Molten Lava Cake

Number of Servings: 4
Time to Prepare: 50 minutes

• 4 (4 oz) squares bittersweet chocolate
• 4 (4 oz) squares semisweet chocolate
• 10 Tbsp butter
• 1/2 cup flour
• 1 1/2 cups powdered sugar
• 3 eggs
• 3 egg yolks
• 1 tsp vanilla
• 2 Tbsp creme de menthe

Preheat oven to 425 degrees.  Grease 4 (8 oz) ramekins and set aside.

Melt the chocolate and butter in a double boiler, stirring regularly.  While it melts, sift powdered sugar & flour into a medium mixing bowl.

In a small mixing bowl, combine eggs and egg yolks and whip lightly with a fork.

Once the chocolate and butter and melted, pour into the bowl with the dry ingredients.  Whisk to combine (mixture will be very thick).  Pour the eggs in and continue whisking, just until smooth.  Stir in the vanilla and creme de menthe.

Divide the batter evenly among the prepared ramekins.  Place them on a baking sheet and bake for about 14 minutes.  The edges should be firm and the very top should be cooked, but the center should be liquid still.  (I stick a toothpick in about 1/8" from the edge to make sure it is cooked all the way down the side.)

Let cool for 10 minutes.  Run a knife around the edge to loosen and invert onto dessert plates.  If desired, sprinkle with powdered sugar and garnish with a sprig of mint.  Serve warm.

Source: adapted from Food Network

Pita Pockets

I am so happy to finally be posting this recipe.  I've tried to make pita pockets several times and have ended up very disappointed all of those times until now.  They always seemed to end up only partially puffed or not puffed at all.  And they never stayed soft--eating tough, half puffed pita was beginning to make me very sad.  But I was determined to get it figured out and man was I happy when these puppies came out of the oven.  Also, watching them puff up in the oven was about the most fun I had all day.  I tried to take a picture through the oven door (so obviously it is basically the worst picture in the world) but I wanted you to see how much they puff because it's awesome.  The key to getting these to puff is to make sure your oven (and baking stone) are nice and hot.  The 20 minute heating time is definitely a must.  Let me tell you though, after I made these I told my husband I'm never buying pita again.

Pita Pockets

Number of Servings: 8 pita pockets
Time to Prepare: 2 hours 40 minutes

• 2 1/4 tsp yeast
• 1 1/4 cups warm water, divided
• 1 Tbsp sugar
• 3 to 4 cups flour
• 1 1/2 tsp salt
• 2 Tbsp olive oil

Mix yeast, 1/2 cup warm water, and sugar in a small bowl.  Let sit for 5 minutes until foamy.

In a large bowl, mix 3 cups of the flour and the salt.  Stir in the olive oil, yeast mixture, and remaining water.  Stir together until it forms a ball, adding additional flour as needed.  Turn the dough out onto a floured surface and knead for 10 minutes.  Place the kneaded dough in an oiled bowl.  Cover and let rise until doubled, about 90 minutes.

Place a baking stone in the center of your oven and preheat oven to 450 degrees.  Once it has reached 450 degrees, it needs to continue heating for 20 more minutes before you put anything in it.

Punch the dough down and divide into 8 pieces.  Roll each piece into a ball.  Cover the balls with a damp kitchen towel and let them rest for 20 minutes.

Once the dough has rested, roll out one ball of dough on a lightly floured surface until it is between 1/8 and 1/4 inch thick.  Carefully place it on the baking stone and bake for 3 to 5 minutes.  Repeat with remaining dough balls.  (It is hottest for the first couple so those usually take about a minute less to cook than the later ones.)

Source: slightly adapted from The Fresh Loaf

Braised Italian Chicken

This is one of those where-has-this-been-all-my-life kind of recipes.  It takes a bit of a time investment, but it is easy to put together, doesn't require any unique ingredients, and is incredibly versatile.  It's hard to beat that, I tell you.  The combination of the quick sear, the acidity of the tomatoes, and the low-and-slow simmer in the oven make the chicken juicy, tender, and fall-y apart-y in just the most perfect way.  (You like my use of intelligent descriptive words there?  Fall-y apart-y is awesome and you should all say it.)  Serve this succulent chicken over pasta, rice, couscous, quinoa, barley, vegetables, whatever else you can think of--most recently I served it over the Mushroom Barley Risotto from a couple days ago and dang was it tasty.  Or serve it on french rolls or pretzel rolls for a great sandwich.  Use it as a chunky, chicken-y pizza sauce (no need to add toppings other than the cheese...) or hey, just eat it straight up with a spoon.  I won't judge. 

Braised Italian Chicken

Number of Servings: 6
Time to Prepare: 1 hour 20 minutes

• 1 1/2 pounds boneless, skinless chicken thighs
• kosher salt
• black pepper
• 1 Tbsp olive oil
• 1 cup diced onion
• 1/3 cup shredded carrot
• 5-6 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 tsp Italian seasoning
• 1 Tbsp balsamic vinegar, divided
• 2-3 tsp dried basil
• freshly grated Parmesan cheese

Preheat oven to 350 degrees.

To prepare chicken, rinse all pieces in cold water and trim off any excess fat.  Blot dry on paper towels.  Season one side of chicken with kosher salt and black pepper.

Heat a large skillet to medium heat.  When hot, add olive oil and make sure it spreads across the bottom of the pan.  Place chicken salt side down and cook for 2-3 minutes.  While it’s cooking, sprinkle the top side of the chicken with salt and pepper..  Flip chicken pieces and cook for 2-3 minutes.  Remove chicken and place in a 2 or 2 1/2 quart casserole dish with a lid.

Add onions and carrots to the skillet and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant.  Add the diced tomatoes (including the liquid from the can), tomato sauce, Italian seasoning, and 1/2 tablespoon  of the balsamic vinegar.  Stir ingredients and bring to a simmer.  Pour over the chicken in the casserole dish and put the lid on.

Bake for 1 hour. Remove from oven and remove lid.  Use two forks to shred the chicken into large chunks.  Add the remaining 1/2 tablespoon of balsamic vinegar and the dried basil.  Add additional kosher salt and pepper to taste.  Garnish with Parmesan cheese.

Note: Instead of using a skillet and transferring to a casserole dish, you can do the whole thing in a dutch oven (I just don't have one).

Source: slightly adapted from Our Best Bites
Produce Used: Onion, carrot, garlic

Frozen Mint Lemonade Slush

Public service announcement: This is the most refreshing summer drink EVER.  It is amazing.  I am kicking myself that I did not discover this earlier in the summer.  But don't worry, I'm drinking it every day now in protest of summer coming to an end.  This takes some advanced prep since you have to freeze it for about 12 hours, but it's pretty easy to put together and I cannot say enough about how good it is.  I like it best with ginger ale, but I didn't have any this last time so I used Sierra Mist and it worked just fine.

Frozen Mint Lemonade Slush

Number of Servings: 15-20
Time to Prepare: 13 hours 50 minutes

• 8 cups water
• 2 1/2 cups sugar
• 12 oz can frozen lemonade concentrate
• 8 to 10 sprigs fresh mint
• 2 liters ginger ale, chilled

In a 4 quart saucepan, bring water to a boil.  Stir in the sugar, continuing to simmer, until dissolved.

Remove from heat and stir in the lemonade concentrate.  Stir in the mint leaves, cover the pot, and let the mixture steep for 15 minutes.  Uncover, remove the mint leaves, and stir.

Pour into a large freezer-safe container.  Let cool on the counter for about an hour, then put the lid on and freeze for about 12 hours, until firm.

Remove from freezer for 30 to 60 minutes before serving to let it soften a bit.  Scoop into cups, filling each cup 2/3 to 3/4 full of frozen lemonade.  Pour ginger ale into each cup and serve.  (You can also break up the entire container of frozen lemonade into chunks in a punch bowl and pour the ginger ale over it to serve it more party-style.)

Source: adapted from Mel's Kitchen Cafe
Produce Used: Mint

Baklava

Now that you've made the spanakopita from a couple days ago, you're probably wondering what you're going to do with the other half of the Phyllo dough package.  Never fear, baklava is here.  Baklava actually originated in Turkey, though it is also known widely as a Greek dessert.  This recipe sounds complicated with all the buttering of the layers, but it actually comes together really quickly and it is so yummy!  You can make it a day in advance (it has to cool for several hours anyway so you might as well) and it is certain to impress dinner guests.

Baklava

Number of Servings: about 24 pieces
Time to Prepare: 4 hours 35 minutes

• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup honey
• 1 Tbsp lemon juice
• 1 cup walnuts
• 1/4 cup sugar
• 1 1/2 tsp cinnamon
• 1/2 pound phyllo dough, defrosted according to package directions
• 1 stick unsalted butter

Preheat oven to 400 degrees.

Combine 1/2 cup sugar, water, honey, and lemon juice in a small saucepan over high heat.  Heat until boiling, then reduce heat and let simmer until reduced by half, about 15 minutes.  Let cool.

In food processor, finely chop walnuts, 1/4 cup sugar, and cinnamon.  Set mixture aside.

Melt butter in a bowl.  Brush sides and bottom of an 8x8 or 9x9 pan with melted butter until evenly coated.  Cut phyllo dough sheets to fit the pan.  Line the pan with the first pastry sheet.  Lightly brush the top of the sheet with butter, then add another sheet on top and brush with butter.  Continue adding sheets and brushing with butter until half the dough is gone.  Spread the walnut mixture on top, shaking the pan so it spreads evenly.  Cover with another pastry sheet and brush with butter (you'll have to be a little more careful with this one to keep it in place on top of the walnut filling).  Add remaining sheets, brushing each with butter as before.  Brush the last pastry sheet with enough butter so the top of the baklava isn't dry.

With a sharp knife, cut from one corner of the pan, diagonally across to the opposite corner, all the way through the baklava.  Cut parallel diagonal lines about 1 1/2 inches apart, across the rest of the pan.  Then cut another diagonal across the middle, using opposite corners from the first line, and then parallel diagonal lines to that diagonal across the rest of the pan.  This should create diamond-shapes pieces.  Bake for about 20 minutes, until golden brown.

Remove from oven and drizzle syrup on top, making sure to evenly coat each piece.  Let cool for at least 4 hours so the syrup can soak in.  Store uncovered (or lightly covered with a towel) on the counter.

Source: adapted from Guideposts magazine
Produce Used: Lemon