Easy Enchiladas.

About 4 cups shredded Turkey breasts from a roasted turkey

Two big cans of green enchilada sauce

2 pounds cheese shredded white cheese

15 corn tortillas

Canola oil 1/2 cup in small frying pan heat to hot

First shred turkey in a bowl set aside

Shred cheese in another bowl set aside

Heat oil to hot then fry the corn tortillas until they turn soft remove from pan with spatula drain off oil and put on plate

In a big rectangle pan the 13 by 9 in line with aluminum foil for easy clean up.

Take 1 can of enchilada sauce open it up and pour half of it into shredded turkey and mix well

To form enchilada take a tortilla add a spoon of turkey and a pinch of cheese then roll place in pan repeat until pan is full then sprinkle cheese over the rolled tortillas and pour the can and a half of enchilada sauce on sprinkle with cheese .

Now you can do one of three things if cooking the next day then foil wrap and place in fridge until ready to cook.

This recipe freezes really well if going to freeze, do not use glass pan use a metal pan one of those take and bake pans work well. Once frozen take out of freezer the day before you want to bake thaw in the fridge then bake.

To cook preheat oven to 375F cook 45 minutes uncovered .

Note : You can replace the turkey with chicken or roast beef .

Also you can replace the green enchilada sauce with red enchilada sauce .

Serve with beans and rice along with sour cream on top.

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Easy Chicken Soup

4 pieces chicken breast or thigh ( remove skin)

3 stalks of celery chopped into 1/4 inch pieces

2 carrots peeled and chopped into 1/4 inch pieces

10 cloves garlic peeled and chopped

1 onion chopped into 1/4 inch pieces

2 quarts chicken stock

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

1/2 cup noodles

Large sauce pan

Heat oil in sauce pan add chopped vegetables, garlic, onion and salt, pepper and cook for 5 minutes then add chicken stock and chicken bring to boil lower to simmer cook 15 minutes then remove chicken pieces using a folk and knife debone the chicken and add back to the pot add the noodles cook for 5 minutes then turn off and serve in bowls hot.

Makes enough to serve 4 people.

Halba chicken with millwee 

1 cup halba seeds boiled (see note below). 

2 cloves garlic, peeled ends cut off

1 tablespoon sem smelly butter (see note below). 

1 tablespoon tumeric, 

1 tablespoon ginger, 

1 tablespoon 100 spices

1/2 tablespoon black pepper 

1/2 tablespoon salt or to taste) (can add salt after cooked.) 

1/2 cup oil

5 onions thinly-sliced 

1 bunch parsley, minced

5-6 small tomatoes cut in half

1 whole chicken (prepped see note at bottom )

Water enough to cover chicken

I use a pressure cooker can use a big pot but will take longer

Heat the oil then add onions,garlic, minced parsley; all the spices and halba seeds saute , risne chicken then add to pan cook about 15 minutes then add water and tomatoes. 

Put top on pressure cooker and tightly seal cook about 45 minutes, is done when chicken is tinder and about to fall off bone

Serve over bread called millwee (type of moroccan bread ) torn into small pieces place chicken in center then ladle sauce around and over it serve hot

(Note to prep halba seeds place in small sauce pan with water bring to boil. Boil 5 minutes; drain water off then add to pot .)

(sem smelly butter is type of moroccan butter)

(Note: to prep chicken in large bowl place washed chicken sprinkle salt all over chicken rub in then take one lemon roll on countertop then cut in half squeeze out lemon juice, onto chicken let sit at least 15 minutes.’ this is were i prepared other ingredients. 

Rinse chicken then add to pan .)

Meat stuffed khobz 

1 pound ground beef, 

1 onion minced 

1/2 each of parsley and cilantro minced 

3 pieces garlic minced

Salt tt(I used 1 teaspoon). 

Pepper 1/2 tsp 

Cumin, 1 teaspoon 

In big cast iron skillet saute everything above for 5 minutes then add

Paprika, 1tsp 

Add water as needed I used a cup sauté 5 minutes then add

1 cup minced kalamata olives, 

Saute 5 minutes 

Cool and used as stuffing for bread or egg rolls, also can use puff pastry or filo dough
I added shredded Cheddar cheese over top of meat before folding dough closed 

Use whatever kind of cheese suits you or no cheese.
Below is bread recipe I used

2 cups flour, 

2 cups semolina flour

1 teaspoon salt, 

2 cups warm water 

Place everything in food processor and blend till forms a ball mix about 5 more minutes then hand knead for few minutes using semolina flour to keep from sticking 

Oil well and let rest for about 1/2 hour then using oil divide into 6 pieces. 

To shape flatten out using well oiled hands to flatten to desired thickness. 

Add filling fold then cook over medium high heat. Till brown flip to other side brown serve hot or cold if not eating right away wrap in cloth and set aside .


Green Smoothie 

If you are new to green smoothies, This is the place to start.

 This was the first green smoothie that I tried and my whole family has loved it from the start. 

I promise that you can not taste the “green” in this smoothie. 

Yield: (2) 10-ounce servings 

1 cup orange juice 

1 very large handful baby spinach leaves 

1 cup green grapes, frozen 

1 medium banana, frozen 

Layer the ingredients into the blender in the order listed. 

Puree until completely smooth.