Friday, February 24, 2012

Foodie Friday!!

I love food.
We three at Curvy have decided we are going to throw some recipes in the mix for anyone to try and enjoy. I believe the idea behind it is to enjoy healthier meals to keep our gorgeousness running on the good stuffs. (As a Kate, I cannot promise that I won't have TREATY TREAT TREAST!!! in here every now and then.)

SO! I give you stolen and used, abused and loved recipes for Foodie Friday!!!!


Serves 6. Published July 15, 2008. From Cook's Illustrated.

Make sure that the cooked chicken is finely shredded, or the edges of large pieces will tear through the tortillas. Serve these enchiladas with lime wedges, low-fat sour cream, diced avocado, shredded lettuce, and hot sauce.



medium onion , chopped fine


teaspoon vegetable oil



medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)


tablespoons chili powder


teaspoons ground cumin


teaspoons sugar

2 cans (8 ounces each) tomato sauce


cup water


pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat

Ground black pepper


ounces 50 percent light cheddar cheese , shredded (2 cups)

1 can (4 ounces) pickled jalapeƱos , drained and chopped


cup minced fresh cilantro


(6-inch) soft corn tortillas

Vegetable cooking spray


lime , cut into wedges (for serving)


  • 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  • 2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.
  • 3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeƱos, and cilantro, and season with salt and pepper to taste.
  • 4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
  • 5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  • 6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

What to serve on the side? ain't Mexican, but it is tasty- how about some asparagus? I
had some this week from Hannaford and it was tasty for the time of year. Put it on a cookie sheet or stoneware and add some olive oil, salt and pepper and slather (SLATHER) that all around. (Option 2, some already made Balsamic vinaigrette slathered) Pop it in your oven and broil for a few minutes. (linger, people- they can burn fast depending on their girth) and give it a flip/stir a few minutes in. When it comes out you can give it a quick spray of fresh lemon.

Now desert...
I see that Shaws had some strawberries on sale this week. That may end by today or tomorrow.
I don't shop there much so I don't know their switch over day. Anyhoooooo grab some strawberries from somewhere and melt some semi-sweet morsels in a microwave safe bowl of over some simmering water on the stove and dip dip dip. Berries are very healthy and the darker the chocolate, the more health benefits there.

Tuck in!!!!!!!


  1. I LOVE enchiladas. I wish my family felt the same. They can gorge themselves on strawberries whie I eat all the main course. Little assholes.