Cuban Ropa Vieja

Tonight's dinner was a Crock Pot delight. I wasn't sure how it was going to taste but I was pleasantly surprised! It was SOOOOO good. So many different flavors just danced on the tongue in a ballet of savory richness!!! I found this recipe at Yummly.com. I served it over brown rice and for a side dish we had the left over nectarine salsa and bok choy slaw from last night.

While revamping my blog, I couldn't find this exact recipe at Yummly.com, but I did find it at GroupRecipes.com and the person who posted it said it came from Woman's Day. Just click on the link below for the recipe.

Cuban Ropa Vieja

Here are the photos I took while preparing the dish.

Beer Lime Grilled Chicken

This was the main dish last night and it was really good! I don't know why I find myself SO surprised when something so simple tastes so good. For years I felt if I didn't slave for 3-4 hours in the kitchen, I was cheating my family. I think this comes from my belief that I show my love for my family via my cooking. My mom always told me, growing up, that the way to a man's heart was through his stomach. I think that adage stuck with me and that is why I feel the way I do about cooking. Or maybe I just love cooking and don't mind spending hours on a meal. I think it would take a shrink to figure me out...and I'd rather spend my money on quality ingredients!

I found this reicpe at AllRecipes.com. Just click on the link below.

Beer Lime Grilled Chicken from Allrecipes.com

Here is a photo of the plated dish:

Nectarine Salsa

Well I have been blessed with some very yummy nectarines and was at a loss as to what to do with the excess....then I found this recipe for Nectarine Salsa at MyRecipes.com (they credit Cooking.com for the recipe). It was SO good! A total flavor explosion in your mouth, what with the bite of the jalapeno, the juicy sweetness and the nectarines, and creaminess of the avocado. The cilantro makes it POP to complete the sensation. We had this yesterday, along with Bok Choy Slaw, steamed ears of corn and Grilled Chicken.

Here is the recipe....just click the link below: (I didn't make the chicken kebabs that come with the salsa recipe but it does look tasty!)


Nectarine Salsa

This pairs well with grilled meats.

Caity Sue's Turkey Enchiladas

By now people must be getting pretty sick of turkey, if you still have any left over...I know I am getting tired of that bird! I decided to use the last of Tom Turkey tonight by making a turkey enchilada dish. I decided to create my own recipe and I hope you like it. The measurements are approximate but I think they're pretty close.

Caity Sue's Turkey Enchiladas

1 1/2 lbs tomatillos, husks removed, quartered
1 white onion, coarsely chopped
1-3 jalapenos (depending on your taste), seeded and coarsely chopped
1/2 tsp salt
water
1-3 cloves garlic (depending on your taste)
2 - 3 TBSP cilantro
Chicken broth
4 cups turkey meat, shredded
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup sour cream, separated
1 can cream of chicken soup, separated
1/2 tsp cumin
12-15 corn tortillas
For garnish
Chopped cilantro
green onions, chopped
shredded cheese

Preheat oven to 350°F. Take the tomatillos, onions and jalapeno(s) and place in a sauce pan with enough water to cover. Add salt and bring to a boil; reduce heat and simmer for about 10 minutes. Strain off broth and place vegetable mix into a blender; add chicken broth to cover by about 1" and blend well. Add about 1/4 cup of sour cream and 1/4 cup cream of chicken soup to the blender with the cilantro and blend again. Reserve 1/2 cup.

In a large bowl add turkey, 3/4 cup sour cream mixed with 1/2 tsp cumin, rest of the can of cream of chicken soup and 1 cup of Monterey Jack cheese and 1 cup cheddar cheese, and 1/2 cup of the tomatillo sauce. Mix well. Cook tortillas until they are soft (today I wrapped them in foil and put them in a 350F degree oven for 15 minutes, but other times I will spray them with Pam cooking spray and bake them on a cookie sheet in a 400 degree oven for 3-4 minutes; also you can soft fry them in oil OR you can soften them in the sauce....just heat it back up to a low boil and dip the tortillas in the sauce until soft...be careful because it's easy to get it too soft and they will break apart). Put about 1/2 to 1 cup of sauce in bottom of 13"x9" baking pan. Dip each tortillas briefly in blender of sauce and fill with turkey filling. Roll up and place, seam side down, in baking dish.

When they are all filled and in the pan(s), pour remaining sauce over enchiladas and bake, until bubbling, about 30 minutes. Halfway through cooking I place the cheese for garnishing all over and continue baking. When the enchiladas are cooked, removed from oven and garnish with green onions & cilantro. Bon Apetit! NOTE: Next time I won't put as much sauce over the enchiladas as it can make the tortillas too soft...but it was YUMMY!!!