Yummy Food...

Recently, when I have taken food into those that were in need of some help, the recipes have been requested. We had one of the dinners tonight and although the recipes wouldn't go together for a theme night, they are just great.

First, we will start with the zucchini side dish. I started using the Bountiful Baskets co-op last August and we get zucchini regularly. Since I use the co-op to have healthier stuff around, I didn't think it prudent to use it for zucchini bread, so I started to search my favorite recipe site allrecipes.com. Let's just say, even Christian eats this one, although Katie doesn't like it as much, but she likes fresh veggies more.

Sesame Parmesan Zucchini

INGREDIENTS

1 medium zucchini, quartered and cut into 1/2-inch slices
2 tablespoons olive oil
1/4 teaspoon sesame oil
2 teaspoons sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet. (I actually just shave the Parmesan right over instead of toss it in)
3. Bake 20 minutes in the preheated oven, until lightly browned.

This next one is just fantastic. I love it. The enchiladas don't require enchilada sauce and I usually have the ingredients at home. The salsa it calls for can be hard to find, so I just use regular salsa and for the 14oz of green chili salsa I stir in a 4oz can of green chilies into 10oz of salsa. I also halved the onion from the original recipe, it is a little strong even for me with a whole onion. This picture also has Monterrey jack cheese in it, always good with Mexican food. I just ran out of cheddar, but that also tastes great!

Sour Cream Chicken Enchiladas

INGREDIENTS

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1/2 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

DIRECTIONS

1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 4 oz of the green chile salsa. Set aside.
2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining green chile salsa. Mix well.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Happy cooking everyone. I hope you enjoy it!