Roasted Veggie Enchaladas

I was recently in the mood for something fiesta like in flavor.   I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them.  Ok off to the store for the "enchilada sauce".   Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 later...no biggie.

So I say how about roasted veggie enchiladas.  Slicing and slicing I go.  Colored bell Peppers, poblano peppers, onions, squash.  Beautiful colors tossed with olive oil to glisten in the oven.

Ok...wait 30 minutes for veggie perfection and they are perfect!

Lets assemble the enchiladas.  I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that.  Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies.  I walk the can over to the donation bag and make a deposit.  Onto plan B.   Fresh cilantro from the fridge into the blender with a little half/half and whir it up.  Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.

Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!


1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray

Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes

In the meantime blend half/half and cilantro set aside

Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted

Artichokie Pasta...

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

Apple Balsamic Chicken

According to the calendar it is Autumn but according to the thermometer it is still way too warm and humid in New Jersey to constitute as Autumn.  When I think Autumn I think crispy mornings and pumpkin coffee enjoyed with the window open and the fresh air wafting in the house not while still wearing flip flops sitting next to the vent still pumping out the air conditioned cold air from the garage furnace.

This is the best time of year, in my opinion, and in an effort to celebrate Fall I invite you to make this amazing fall flavored dish...Apple Balsamic Chicken.  It is so easy to prepare even if you are still wearing those capri pants and a tank top!  Enjoy...

Apple Balsamic Chicken  

6 Chicken Breasts
1 Large Onion (sliced)
Salt/Pepper
***1/3 cup Renzi Balsamic Vinegar with Apple Pulp
1/3 Cup Olive Oil
1/2 Cup Chopped Walnuts

Preheat oven to 350 degrees
Season chicken with salt/pepper
Top with onions
Add balsamic vinegar and olive oil
Toss together
Top with walnuts
Bake for 40 minutes or until the juices run clear

***If you cannot find Balsamic Vinegar with Apple Pulp make it...Add 1 Tablespoons of your favorite applesauce to 1/3 cup of your favorite balsamic vinegar.  Stir to incorporate and you have instant Balsamic Vinegar with Apple Pulp***

Salad Dressing

Aunt Debbie's Famous Dressing...

3 Tablespoons of  Olive Oil
1 Tablespoon of White Vinegar
Salt/Pepper
1/2 Tablespoon Parmesan Cheese
1 Head Romain Lettuce (chopped)

In a small bowl whisk olive oil and vinegar together
Season with salt/pepper
Whisk in Parmesan cheese
Serve over romaine lettuce

Pasta and Garlic (Aglio e Olio)

So Classic...Nana's Favorite

Pasta (your choice)
Fresh Garlic, chopped fine (depending on your taste 5-6 cloves per pound)
Salt / Pepper
Olive Oil

Cook pasta according to directions
While pasta water is boiling heat olive oil (enough oil to toss with pasta) over medium heat
Season oil with salt and pepper
Add garlic to oil and cook
Once garlic is hot and sizzling (about 3-4 minutes)
Remove from heat immediately taking care not to burn the garlic
Drain pasta
Toss pasta with olive oil and garlic
Add more oil if needed
Top with grated cheese