My friend Jen is a great cook. She likes trying new things and we sometimes get lucky and are invited over for dinner! I’m not a huge fan of prosciutto and my husband isn’t a huge fan of basil, but in this dish, this prosciutto-basil chicken, it tastes amazing! Jen got this recipe from a friend who got it somewhere online. It’s been altered a bit here and there along the way. I don’t think mine came out quite as good as Jen’s, but that could be because I didn’t have to cook it the first time!
While my husband and I are for the most part, grain-free, we do allow ourselves cheats or treats occasionally. Chicken Enchiladas are one of our favorite leftover-chicken-meals and it’s quick, easy, and flavorful.
Disclaimer: These are white girl enchiladas, but I still maintain that they taste pretty good.
Chicken Enchiladas with Green Sauce
Exact measurements aren’t important when it comes to making these. You can make as little or as much as you want, just adjust the ingredient amounts. I have listed the amounts we usually use, but these are in no way, the only amounts in which to make enchiladas. Play around with what works for you!
- Leftover chicken, shredded (approx. 1/2-1 full size chicken)
- 1 jar salsa verde, divided (we like the one from Trader Joes)
- 1/4 cup sour cream + more for serving
- 1/2-1 lb pepper jack cheese, shredded and divided
- Flour tortillas (Depends on size, but we usually use 3-8 tortillas)
- Optional: Seasonings for chicken (Cumin, garlic, chili powder, etc.)
- Other optional ingredients: Green chiles, olives, and veggies
- Preheat oven to 375 degrees. Lightly grease pirex dish or other pan.
- Mix shredded chicken, 1/4 cup sour cream, 1/3 jar salsa verde, 1/4-1/2 amount of cheese, and any other seasonings or ingredients.
- Spoon into center or tortilla, and roll tortilla. Place tortilla roll seam side down in dish. Continue until you use all of the chicken mixture.
- Spread 1/3 jar of salsa verde on top of enchiladas and the sprinkle the rest of the cheese on top.
- Bake 10-15 minutes or until cheese it melted and enchiladas are cooked all the way through.
- Serve with sour cream and green sauce.
I love pizza – honestly, who doesn’t? Warm bread, melty cheese, your choice of topping; yum. I am trying to go grain free but I still want pizza! I recently came across cauliflower pizza crust and was intrigued. After reading about 7 different recipes, instructions, and pages of comments on cauliflower pizza crust, I decided to give it a try.
My main goal was to make sure it was not soggy.
Basil is in season and if you have recently planted it in your garden the fragrant herb is probably trying to take over! I have a planter of it on my balcony and I still have plenty of it to make lots of yummy things.
Number one thing to make with basil? Pesto of course!
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese (see Cook’s Note)
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Now, what to do with all of that pesto?
I bought goat cheese at the store the other today in hopes of recreating a magical coconut goat cheese tart I had a couple weeks ago. I haven’t bought the coconut yet, but I still wanted to bake something. I also didn’t want to spend a long time over a hot oven in the middle of summer. I opted for mini tarts and no-bake cheese cake filling with goat cheese. And because I still have a ton of blueberries left, I also whipped up a quick batch of blueberry compote.
The little tarts taste even better after being in the fridge and completely chilled, but eating them warm won’t do any harm either.
Quick Gluten-Free Cheesecake Tarts with Goat Cheese and Blueberries
Makes 10 mini-tarts
Preheat oven to 350 degrees
Grease muffin tins – I like to then put a little strip of tinfoil in the cups (where the ends reach above the cup) and grease that as well, so that when the tarts are cooked, the strips can be pulled up to release the cups easily.
3/4 cups almond meal
1/2 cups coconut flour
4 TBSP butter, cut into chunks
1 tsp vanilla
2 tsp maple syrup
3-5 tsp of water
Mix almond meal and coconut flour together in a bowl. Using a pastry cutter, a fork, your hands, or whatever works for you, cut cold butter into flour mixture until crumbly. Mix in vanilla and maple syrup. Add water, one tsp at a time until mixture becomes a dough consistency and can be formed into a ball. Press dough into greased muffin tin. Poke bottom of each dough cup with a fork a couple of times to prevent dough from rising. Bake 8-10 minutes or until they start to brown and are firm to touch. Let stand for a couple of minutes and carefully remove crusts and let them finish cooling on a wire rack.
3/4 cup blueberries
2 tbsp lemon juice
2 tsp honey
1/2 tsp arrowroot
In a small sauce pan, combine all ingredients. Cook on med heat, stirring occasionally. Smash berries and cook for approximately 8 minutes or so, while you prepare the cheesecake filling and finish baking the tart crusts. Place in bowl and let cool in the refrigerator.
8 oz goat cheese (I used goat cheese w/honey)
3 tbsp cream
1 tsp vanilla
2 tbsp coconut butter
2 tsp maple syrup
2 tsp honey
1/2 tsp arrowroot
Using a stand mixer, mix all ingredients for 3 minutes or until perfectly smooth and creamy.
After the tarts have cooled, gently spoon cheesecake mixture into crusts. Place mini-tarts in the fridge and allow to set for at least an hour, or until firm. Serve with a spoonful of blueberry compote on top.
Add lemon juice or other flavor to cheese mixture
Make different fruit compotes – strawberry, blackberry, or a mixed berry, apricot, cherry, the options are endless
Use cheesecake filling for cupcake fillings or even as frosting – just add additional liquid for desired consistency
Mix fruit and cheese mixtures and use for pancake topping
Yesterday I attended a class at a local nursery and garden shop about how to cook with your summer bounty. While I don’t really have a garden (just a couple containers), our CSA box is full of lots of summer garden goodies.
The nursery staff showed us how they make a few of their favorite dishes using items they grow themselves. We even got a little mini-cookbook and were able to sample the goods. I didn’t try the banana and apricot or blueberry muffins, but I imagine they were pretty tasty. I had spearmint ice tea which wasn’t overpowering but still refreshing and I enjoyed the basil and Parmesan rounds as well as the bruschetta topping. They also served a cowboy caviar with blueberries instead of beans, which made it light and perfect for hot days.
Here are few recipes from the class:
1/2 Walla sweet onion
Fresh basil, coarsely chopped
2-3 cloves crushed garlic
Grey or sea salt
1-2 Tbsp balsamic vinegar (the more aged the better)
Chop tomatoes and onions. In a small bowl, add the vinegar then whisk in olive oil and garlic. Add the tomatoes and onions. Stir gently. Stir in basil and salt and pepper to taste. Bruschetta is best served after a few hours, at room temperature. If not serving immediately, omit the basil until right before you serve. Spoon on grilled or toasted baguette slices.
Rounds of Pesto (from the cookbook California Sizzles)
3/4 cup slivered basil leaves
1 cup grated Parmesan cheese (grate yourself or buy a good quality cheese already grated)
1 clove garlic, pressed
1/2 cup mayonnaise
Stir together basil, cheese, garlic and mayonnaise until blended. Spread each piece of bread with a generous amount of mixture. Broil bread approx. 3-4 minutes on a cooking sheet, until bubbly and lightly browned.
These were pretty tasty but I try and avoid too much bread. This mixture might be tasty on squash rounds or other veggies.
Teresa’s Mixed Berries with Marscarpone-Limoncello Creme
3/4 cup chilled whipping cream
4 oz container marscarpone cheese
3/4 c sugar
3 tbsp limoncello
8 cups assorted fresh berries
3/4 c raspberry preserves
1 tbsp grated lemon peel
Combine cream, marscarpone, 3 tbsp sugar, and limoncello in a large bowl. Beat until soft peaks form. In another bowl, combine 1/2 sugar, berries, preserves, and lemon peel. Toss gently. Divide berry mixture into 8 dishes and top with cream mixture.
Sometimes we have trouble eating all the vegetables we get in out CSA Box or sometimes we just don’t feel like cooking. The solution?
Easy Garden Pizza
Premade or precooked crust – I use organic gluten-free or sprouted-wheat crust
Seasonings (basil, pepper, garlic, etc)
Vegetables (we use organic vegetables from our CSA Box or garden)
Cheese (we use raw cheddar, mozzarella, Parmesan, or goat cheese)
The winning combo for us this vegetable season?
Eggplant (a great way to use this veggie if it’s not your favorite)
I brush the crust with olive oil and 2 spoonfuls of fresh organic salsa. I sprinkle minced garlic throughout.
I top with sliced and chopped vegetables, then sprinkle with cheese. (if using leftover meat, place on the pizza before the cheese).
I then sprinkle basil and sun dried tomato flakes all over the pizza.
Place on a pizza stone after following crust directions for temperature. Should be ready in 8-12 minutes. We find the pizza pairs perfectly with a fresh salad with oil and balsamic vinegar.
This recipe can easily be changed to be gluten-free, vegan, or vegetarian.
A friend of mine uses veganaise as a dip to serve with pizza.
Don’t be afraid to use whatever vegetables you have on had. You can put anything on pizza and it can be healthy!