Green Chile Chicken Enchiladas - By Cheryl Parham

Last night, I put together green chili chicken enchiladas that came out really good and were so easy. Then, today I had leftover chicken so I made red chili chicken enchiladas and they were also so yummy!!! Enchiladas are really easy, but if you are like me I never really make them even though I love them. Anyway give these a try sometime!!!

First, best trick ever for super easy great recipes is buying a rotisserie chicken. It is cooked and has that great rotisserie taste and you woud be amazed at all the recipes you can do with that chicken!!

What you need:
1 rotisserie chicken- shredded
chopped onion (fresh or frozen)
2-3 cups Pepper jack cheese or another mexican cheese I am sure would be good too!
1/2 - 1 cup sour cream
corn tortillas
1 can or more of green enchilada sauce- Your preference. I used the Albertson's brand, but I have used Old El Paso too.
1 can diced green chile

**I eyed the measurements to fit my taste and only made six so do what works for you!!

Preheat oven to 350F
Spray a casserole pan w/ non-stick spray- mine is fairly small since I only made 6
Set casserole pan aside
Shred/cut up rotisserie chicken- need about 1 1/2 cups to 2 cups in a medium bowl
Add to the bowl of chicken- diced onions about 1/3 cup, 1/2 cup sour cream, diced green chiles(I used canned) and 1 cup shredded pepper jack cheese.
Mix together and set aside.
In your sprayed casserole pan pour 1/2 of the green chili enchilada sauce to the bottom of the pan.
Take all the torillas you are going to use. Put on a plate then cover with another plate turned upside down. Microwave for about 30-40 seconds depending on how many.
Now take each tortilla dip into casserole pan, put the filling in it, roll it and repeat with all the tortillas and filling til finished.
Pour the rest of the enchilada sauce on top of the enchiladas.
Spread shredded pepper jack cheese on top and bake in oven for 15 min. longer if more than 6.

* I like red sauce with ground beef, but the chicken was really good with the red sauce. The only thing I didn't use with the red was the diced green chilis.
Also, I am sure you can use ground beef, crab meat, shrimp, pork, ground turkey. Whatever

Strawberry Salsa - By Hilary Barnett

Strawberry-Avocado Salsa

1 cup finely chopped strawberries
1/4 cup finely chopped avocado
2 tbsp finely chopped red onion
2 tbsp chopped cilantro
1/2 tsp grated lime zest
2 tbsp fresh lime juice
2 tsp finely chopped, seeded jalapeno
1/4 tsp sugar
Salt to taste

Combine all ingredients in a medium bowl, toss gently. Serve immediately. Yum!

Risotto With Spring Vegetables

I know what you're thinking - Risotto is not healthy. My sister Michelle started watching a show called Cook Yourself Thin. I watched a few episodes with her and as a Dietitian I have to say I appreciate a lot of the things they do and I absolutely hate some of the things they say. But they do have quite a few tasty looking recipes and "healthier" versions of some not so healthy favorites. I loved this recipe because it was a super easy & healthy way to make risotto. I'll critique the turnout afterwards.

Risotto with Spring Vegetables

Serves 4

Calories per serving: 489

1 Tbsp olive oil

1/4 cup chopped onion

1 clove garlic, chopped

2 medium zucchini, trimmed, halved lengthwise, sliced 1/4-1/3 inch thick

4 1/2-5 cups low sodium chicken or vegetable broth

1 pound medium asparagus, ends trimmed

1/2 cup frozen peas, thawed

1/4 cup grated Parmesan cheese

2 tablespoons thinly sliced basil

3/4 tsp salt

1 Tbsp unsalted butter

1 1/2 cups short grain rice

1/2 cup dry white wine (we didn't use)

1/4 tsp pepper

1. Combine the oil and onion in large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18-20 minutes.

2. Meanwhile, bring the 5 cups broth to a simmer in a saucepan wide enough to hold asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut into bite sized pieces and set aside. Add the peas, parmesean cheese, and 1 Tbsp of the basil; set aside. Put a lid over the broth and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 tsp salt and the remaining 1 Tbsp of the basil. Add the butter and the rice, increase the heat to medium high and cook, stirring with a wooden spoon, until the rice is translucent. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering broth and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup - 1 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixure is creamy, 17-20 minutes. (You may not use all of the broth). Stir in the reserved contents of the bowl and season with the remaining 1/4 tsp of salt and the pepper.

Critique:

• This recipe should be called Basil Risotto. If you're a basil lover make the risotto as is. If you like the basil as more of a background flavor I would decrease the basil in the recipe. The risotto was very good but very basil-y.
• The zucchini pretty much disintegrated in the risotto so we were left with the end/skin pieces of the zucchini so I'd recommend undercooking your zucchini before you add rice.
• We followed the amounts of the recipe and I can honestly say I have no idea where they got that it serves 4. Five of us ate this meal and we ate about 1/2 of the amount that was made. And we ate it as a main course not a side dish. Hopefully that means the calories were even less too. :)
• I didn't like the peas in mine but Michelle did. I think this was a great "basic healthy risotto" recipe that you can really use whatever vegetables/herbs are your favorite in. I'd definitely make it again.

Pineapple Salsa

Pineapple Salsa
(picture shown is not of my actual salsa since it got eaten up before I decided to post this)

As you may remember I typically make up a recipe from my own head based on what I think will taste good. Therefore this recipe is for you to put ratios that will work best for you and your family, I'll try to approximate the amounts I used but do what tastes best to you! I served this on top of teriyaki glazed salmon.

• Fresh pineapple cut into small chunks (1/4 of a whole pineapple)
• Tomato cut into small chunks (1 - 1 1/2 tomatoes, I used garden fresh - yum!)
• Red onion diced small (1/4 med onion)
• Tomatillo diced small (2 small tomatillos)
• Jicama shredded (~1/4 cup)
• Cilantro chopped (handful?)
• Juice squeezed from a lime (I had a super juicy & large lime so I only used 1/2 lime)
• Sprinkle of salt (I prefer kosher salt or salt grinder)

Mix together & refrigerate for flavors to mix.

I didn't put jalapeno in my salsa because my mom hates anything spicy but I would definitely add it for those of you who are okay with jalapeno. I thought it was good without but think it would be great with it also! I also wanted to try avocado chunks in it but they did not have one single ripe avocado at the grocery store so maybe next round.

Re-birth of the blog??

So about a week ago I was going to blog that this blog is now dead. I still love to cook and try new recipes and I still like to try to incorporate healthy and flavorful foods into my daily diet so I guess I never wrote the obituary. Unfortunately its been hard the past couple months to try the type of recipes that I usually cook for myself or friends. I haven't had any luck finding a job since moving to Salt Lake City so I am still staying at my parents house. I don't want to sign a lease without having an income first. So in the meantime the blog has died. This and NO ONE sends me recipes anymore (yes this is supposed to make you feel guilty!) :) But my little sister Michelle does love cooking just as much as I do and we have actually been doing lots of cooking together so that should help my little blog. Since I put a status on facebook about the pineapple salsa I made and some blog followers left comments I started to feel guilty...then re-inspired! So here it is (hopefully!) the re-birth of The Healthy Bite! And for those of you who have made some recipes/meals/etc in the past few months while I have been devotedly reading your blogs but not contribute to my own and you would like to share PLEASE DO!!

Homemade Bread - Posted by Valerie Barber

Potato Bread

 

10 cups flour

2 tablespoons dry yeast

¼ cup oil

1 tablespoon salt

½ cup Potato Pearls or flakes

4 cups warm water

¼ cup honey

 

Mix 6 cups flour with potatoes and dry yeast.  Add water and mix for 1 minutes.  Turn off mixer and let sponge (rest) for 5 minutes.  Add oil, honey and salt and mix well.  Add remaining flour 1 cup at a time until dough forms a ball and pulls away from the sides.  Knead 5-7 minutes.

 

Form into laves and place in tins.  Let rise until doubled in size.  Bake at 350º for 30-35 minutes. Makes 4 loaves.

 

Quick rise method:  After loaves are formed and placed in tins, place in pre-heated oven set at 150º until doubled in size.  Then turn up to 350º and bake for 30-35 minutes.

This is delicious and REALLY easy! Homemade bread is sooo much better than store bought bread, and now, I can have it more often!

 

Pictures: AWESOME kitchenaid (I actually used it!!), Place where I shaped the bread into loaves (floured surface), dirty bowl..., the BEST yeast to get, loaves in the oven per the quick rise method, done, and done!  Took me under 2 hours to make. I cut the recipe in half because I didn't need 4 loaves for my family. I then froze the second loaf to use next week when the first one is gone.

 

Wheat Bread    (Haven't made, but heard it's good)

6 cups fresh ground wheat (3 cups each of white and red wheat) - My aunt puts all white wheat because she doesn't like red wheat, so whatever you like

1/2 cup wheat gluten

1 1/2  Tablespoons yeast

6 cups hot tap water

1/2 cup oil

1/2 cup honey

2 1/2 Tablespoons salt

4-5 cups flour

 

Mix and blend whole wheat, gluten, yeast, and hot water.  Let sit for 15 minutes.  Then add oil, honey and salt.  Blend together and add flour to pull away from the sides. Divide into 4 large loaves.  Cover and let rise to double.  Bake at 350 degrees for 30 minutes.  (It will continue to rise as it bakes in the oven.)

Update

I just wanted to give a heads up...

For the months of March & April I will be training for the Team Challenge 1/2 marathon (http://www.active.com/donate/kona09northtexas/kona09HDavis), 

studying for my CNSC exam, and moving from Texas to Salt Lake City, Utah.   Because of these things I am going to be extremely busy for the next couple months.   In addition to that I have stopped receiving posts from others to put on my website.  If I try a recipe I will be sure to post it but don't expect much activity from me in the next couple months!  And feel free to continue sending in any recipes you try!! :)