I decided to give the meal kit delivery service Hello Fresh a try. I had a $30 off coupon and I knew it would give me a few new ideas for dinners. This is one of the two meals I tried. Verdict: all ingredients were fresh, the salmon recipe was delicious, the potato and zucchini recipe was bland so I will not include those. Also, the pieces of salmon were quite small and not enough to feed my family of five. They only have the choice of 2 or 4 servings. The kids really liked the sauce.
Bunch of chives, minced
1 cup vegetarian broth
1-2 tsp dijon mustard
8 TBS sour cream
2 TBS butter
1 TBS olive oil
Cook the salmon fillets by patting dry with paper towel then season all over with salt and pepper. Heat 1 TBS butter and 1 TBS oil in pan over medium heat. Add salmon skin side down and cook until skin is crisp (5-7 minutes). Turn salmon over and cook until it is cooked through (1-2 minutes). Remove from pan and set aside, cover with tin foil to keep warm.
Use the same pan for the sauce. Add stock, 1 tsp mustard, and juice from 1 lemon and simmer until slightly thickened. Stir in the sourcream, 1/2 the chives and 1 TBS of butter. Season with salt and pepper and serve over your salmon. Garnish with remaining lemon and chives.
Along with all the craziness in the world I decided to go back for my Master of Arts degree so I have less time to share recipes.
Chicken enchiladas is always a crowd pleaser. You can make these vegetarian if you wish by omitting the chicken.
I am lucky to have a BF that likes to cook and is really good at it. I came home to these yummy enchiladas a couple months ago and wanted to share the recipe. Full disclosure, neither of us can find his original recipe so I found this one on thepioneerwoman.com website and, as always, changed it with some tweaks. I will update as I continue to improve this recipe.
16 corn tortillas
2 boneless, skinless chicken breast (you can get a cooked rotisserie instead)
2 TBS butter
1/4 cup vegetable oil
1 onion, diced
3 cans enchilada sauce (red or green, I prefer red myself)
3 cups of cheddar and/or Monterey Jack cheese (more if you prefer)
Sliced black olives
Preheat oven to 425F. Season chicken breast with cumin and chili powder. Heat oil and place chicken in skillet, do not disturb for 4-5 minutes. Flip chicken over, place a TBS of butter on each breast and baste for a couple minutes then place in over for 10-15 minutes until juices run clear. Set aside and let it cool. Turn oven down to 350F.
Saute diced onions in same skillet and cook until caramelized. Remove from pan and set aside. Pour enchilada sauce in skillet and warm through. Shred the chicken.
Pour two cups of the sauce into a 9 x 13 niche dish. To assemble, heat each tortilla over stovetop burner to brown slightly (about 30 seconds per side). Fill tortillas with cheese, chicken and onions. Roll up tightly and place seam side down into dish.
Pour the remainder of the sauce over the enchiladas and sprinkle a good amount of cheese. Add the sliced olives and some chopped cilantro to the top. Give it a final sprinkle of chili powder.
Bake for 30 minutes or until cheese is melted. Let is sit for 15-20 minutes before serving.
Serve with sour cream and diced tomatoes if you like.