Archive for April, 2012
Tuesday, April 24th, 2012
Nom nom nom. That’s all I’ve been saying since I made my last recipe for the recipe challenge. Due to my big failure of a recipe last time, I really wanted to make something that would so tasty I would dream about it. Good news is, I did.
As you know, I hoard cookbooks but my favorite cookbook that I own by far is this one:
Everything I’ve made thus far from Mad Hungry has been off the charts good. So, in searching for this weeks recipe, I went right to this book and picked something I had been eyeing for months now: Chicken Enchiladas Salsa Verde. People, THESE WERE DELICIOUS. PartyDog and I ate it UP and I’m already planning on making it again ASAP. (Sorry for the craptastic pictures, it was late and it’s hard to make enchiladas not look so messy…)
On Kelsey’s Scale of Tastiness I give this a 9.3. It’s really good, fairly simple and is great served over salad! Here’s the recipe that you need to go home and make for dinner now (and don’t forget to invite me over!).
Mad Hungry’s Chicken Enchiladas Salsa Verde
- 1/2 white onion, peeled and coarsely chopped
- 2 garlic cloves, unpeeled
- 2 serrano or jalapeno chiles, stems removed
- 14 whole tomatillos, peeled and simmered in water for 5 minutes
- 1/4 cup unsalted roasted peanuts
- 2 teaspoons coarse salt
- 1/2 cup chicken broth
Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.
Chicken Enchiladas w/ Salsa Verde
- 3cups Green Sauce
- 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
- 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
- 4 cups shredded chicken (from a 3-pound poached chicken)
- 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese
- 3 to 4 cups shredded romaine lettuce, washed and dried
- 6 radishes, trimmed and sliced
- 1 teaspoon white vinegar
- Coarse salt and freshly ground black pepper
Preheat the oven to 375 degrees.
Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
** I made a few changes to the recipe as follows:
- I used almonds instead of peanuts in the green sauce (it’s what I already had on hand).
- I also added a roasted poblano pepper to the green sauce (adds another depth of flavor that’s hard to beat).
- I added a handful of cilantro to the green sauce (I highly recommend doing this!).
- I poached my chicken in chicken broth with a ton of cumin, chili powder and a bay leaf.
- I used feta cheese instead of queso fresco simply because they didn’t have it in my g-store.
Monday, April 23rd, 2012
Let’s talk about something tasty this Monday morning. That something tasty being LUNA bars. You all know I love me some LUNA bars. They are my favorite pre-run fuel (back in the days when I could in fact run) and my favorite breakfast on the go item. Trust me on this one-LUNA bars are where it’s at.
LUNA was awesome enough to send me their newest flavor to review! I was so excited I went out about bought 239023 more LUNA bars to celebrate. That doesn’t make sense-that I would buy some when they were about to send me some but don’t ask for me to explain the workings of my brain.
So the flavor they sent me is called Peanut Honey Pretzel and it was pretty darn good. The flavor is honestly fairly light and it’s sweet and salty but just a tad so. It’s not overly sweet which I really like. I love how LUNA puts chunks of stuff in their bars instead chopping all the ingredients up so fine you can’t tell what you’re eating. In this bar, there were big chunks of pretzels and peanuts which I fancied.
Let’s take a closer look at the nutrition stats:
- 190 cals per bar
- 9 grams protein
- 11 grams sugar
Not bad eh? A lot of granolish type bars have a ton of sugar in them so 11 grams is actually pretty good in the granola bar world.
Overall, these get my seal of approval and I have gone out and bought a few of these bars on my own. They however do not top my favorite of favorites LUNA bar: Chocolate Dipped Coconut. LUNA hit the jackpot with that flavor (and my bank account with the amount I buy). Peanut Honey Pretzel is definitely in my top three for LUNA bar flavors though. So go buy one (and one for me) and then tell me how ya like it!
That’s all the nonsense I have for now!
Friday, April 20th, 2012
Let’s celebrate that we made it through yet another week! And what a week it’s been my peeps. As you know (or should!) I had my followup MRI appointment with my bff Dr. Chin.
And if you are interested in how that went I’ll let you know just by telling you the very first thing he said to me:
I wish I would have seen something different.
WAH? My head zipped around and looked at him with a look of utter terror. I knew what was coming, but to actually hear the words you need surgery if you want to continue running, is another thing.
I’ll keep this short but it turns out the MRI found that my good ole tendons are seriously inflamed and not happy. Basically the chipped extra bone I have is causing them all sorts of issues. The tendon that connects my big toe is sea-sawing back and fourth along this chipped bone. So anytime I lift my big toe (walking, running, exercise in general) it sea-saws back and forth on the bone.
In other words, if I don’t get this removed there’s a chance the tendon could tear (OUCH) or it would just continue to get worse. He did give me some other band-aid type options but nothing that would actually allow me to run at the mileage I want to. Other than removing the bone of course.
Thankfully this isn’t major surgery so the recovery time is actually fairly fast compared to most other foot surgeries. If recovery goes as planned, I would be in a boot (sexy, no?) for 2-3 weeks immediately post-surgery and then I would move on to 6-8 weeks of physical therapy. Good new is that boots are the latest fashion craze right now, especially homemade ones.
I CAN RUN AGAIN!
I actually ran directly after I got home from the doctor. I got home and went right for the treadmill because I knew I needed to let off some serious steam and I figured the bone is coming out anyway so why not go for a run? And it felt glorious to run (despite the pain). I am excited to actually have an answer and a recovery plan to get me on track with running again. So, I need surgery, big deal. I’ll work through it with a positive attitude and will appreciate running that much more.
And as promised here are Friday searches:
- time to catch up with gossip mags (sure is!)
- annoying swimmers (congrats on actually landing on the right page, I am seriously annoying)
- pee’d ryan gosling (again??? why are people continually searching this?)
- what’s kelsey chows favorite band (I don’t even know who Kelsey Chow is)
I had a really hard time picking my faves for the week because there were two so bizarre:
- Do you see something creepy
- I’m 45 and inpregnated a 15 year old
Do you see something creepy? Why did that person end up on my blog?? And to the person who impregnated a 15 year old, shame on you! I’m assuming you ended up on my blog cause of my current obsession with Secret Life of the American Teenager.
That’s all the nonsense I have for now!
Thursday, April 19th, 2012
Are you hungry? If not you’re about to be. My lady crush Bree from the D.C. wedding blog, Capitol Romance was kind enough to share her secret recipe for her awesome turkey burgers. Thanks Bree for the post and making me buy a ticket to fly back to D.C. for dinner so you can make me these tonight!
I love taking recipes I find online and just sort of “winging” them or playing around with the recipe based on what I might have in my kitchen, or what might be easier (aka, I mostly always use spices from a jar, even if the recipe calls for fresh ones. sorry, I am a lazy chef). So when I tried my hand at turkey burgers a while back, I did my usual Google search, found one that seemed easy enough, and have messed with it to come up with my own, personalized, recipe of a turkey burger, which I have dubbed, “Bree’s Bangorang Burgers” (Copyright, TM, and everything else on that name!)
Oh! I also apologize at my not-all-that-specific ingredient measurements. I suck at doing exact measurements and more or less just add things to taste/how I feel that day!
Bree’s Bangorang Burgers
- 1.25-1.75 pounds of Turkey Thigh Meat (you can use breast, but they tend to yield much more dry burgers)
- 1 large dollop of Light Sour Cream
- 1/3 cup Oats
- Panko Bread Crumbs (or any kind of bread crumbs really)
- Worcestershire Sauce
- Minced onion
- Minced garlic
- Spices: salt, bay leaves & marjoram
- A hard, sharp cheese for the top (if you like cheese on your burgers)
Turn oven to 375 degrees.
Fashion into patties and place on greased foil in a 9×13 baking pan. I usually make 6 total burgers, no matter how much meat I buy. Bake for 25-35 minutes (depending on thickness and your taste in meat cooking).
Cut the sharp cheese (I like Cabot or Perrano) and place on the burgers for the last 10 minutes of cooking.
Serve with veggies & starch ~ and ENJOY. (Side note: I never eat my turkey burger on a bun, but you definitely could!)
Thanks Bree- you big ole weirdo who doesn’t like her burger on a bun!