Last Week's Cooking

Last week I set out to cook something tried and true, something new and something with a new twist. In addition to the meatloaf (something tried and true), something new (lentil soup), I did cook up Tuscan chicken and chicken and cheese enchiladas. Unfortunately, I forgot to take pictures. Both recipes were awesome so I will describe them since I can’t lean on pictures to do it for me.

Tuscan chicken is a wonderful recipe for marinating chicken. You can find it in Martha Stewart’s Everyday Food cookbook. The recipe calls for fresh rosemary to steep in boiled water, then puree with olive oil, salt, pepper and garlic. Marinate overnight in the refrigerator or 20 minutes on the counter. Baste with lemon juice while grilling.

The chicken and cheese enchiladas are my own creation. I had some canned chicken that I wanted to use up so I cooked it in green chili sauce that we purchased from the Scottsdale Farmers Market. I added in onion and ancho chili powder. Once the mixture cooked down, I added it to softened corn tortillas with a mixture of jack and cheedar cheese. Once the pan is filled with enchiladas, cover with more green chili sauce and cheese and bake until bubbly.

Sometime I will make up both recipes again and remember to take pictures.

Addendum: Here is a picture of Tuscan chicken pre-grill. I forgot to take another picture post-grill, but you can see the yummy looking marinade on the chicken. This is a really, really good recipe.