I planted kale this year. It is super easy to grow. I’ve had kale all summer and my three plants are still going strong.
For this juice I used 1 carrot, 1 apple and several kale leaves with ribs. Yields about 8 ounces. The color reminded me of pea soup but it tasted great.
This recipe comes from an old sailing buddy, thanks Claudia for sharing this wonderful dish. I modified her recipe just slightly. I didn’t know if I’d find fresh tomatillas at my local market so I decided to try a Mexican grocery I’d heard of in Lakewood, La Plaza. They had lots of fresh produce, freshly cut meats and a nice bakery too. The poblano peppers were so lovely I decided to add one to this recipe. They also make great fresh salsa. Since I went on a Saturday, the taco cart was open. I just had to try the $2 tacos. They were great.
La Plaza Supermarket- 13609 Lakewood Hts. Blvd, Lakewood, OH
Chicken Enchiladas with Tomatillo Sauce
Shredded poached chicken
- 2 bone-in, skin-on chicken breasts
- 1/4 white onion
- 2 cloves garlic
- sea salt
Place all in shallow pan, cover with water, bring to boil, lower heat to medium, cover and cook for 20-25 minutes. Remove from pan, strain broth and reserve for sauce. Once cool, remove skin and shred.
- 2 dozen tomatillos, husked and washed
- 4-6 serrano peppers, stemmed, seeded and minced
- 1/2 cup diced white onion
- 3 cups chicken broth
- 2 Tbsp cornstarch
- 1 tsp salt
- 2 Tbsp chopped cilantro
Boil tomatillos, peppers and onion in chicken broth for 10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove from heat and puree. A stick blender makes this easy.
- shredded chicken
- ¾ cup queso fresco
- ¾ cup cheddar cheese, grated
- 1 poblano pepper, roasted, peeled and sliced into small strips
- 12 corn tortillas
Combine chicken, cheeses (reserve some to sprinkle on top later) and pepper in large bowl. Heat oven to 350 degrees. Spray 9 X 13 pan with non stick spray. Pour ½ cup tomatillo sauce on bottom. Warm tortillas (brushed with just a little oil) in non-stick skillet to soften. Fill tortillas with chicken mixture, roll, place seam side down. Pour tomatillo sauce over top, cover with foil and bake 30 minutes. Take off foil and top with additional shredded cheese. Garnish with fresh salsa and cilantro.
My friend Carol makes the absolute best chicken salad. She tells me her secret is poaching the chicken breast using bone-in/skin-on breasts and fresh tarragon. I’ve tried my best to come close.
Combine in shallow pan:
- 2 Chicken breasts, bone-in, skin-on
- Sprig of tarragon
- 1 stalk of celery
- 1 small onion- quartered
- 1 carrot- quartered
- 1 lemon wedge
- 1/4 tsp peppercorns
- 1 chicken bouillon
Cover with water about 1/2 inch, cover and simmer for about 20 minutes, skim foam as necessary. Cool in liquid and shred or dice chicken into 1/2 inch pieces
For salad combine:
- shredded or chopped poached chicken
- 1 cup chopped celery
- 1 cup sliced red grapes
- 1/2 cup toasted pecans
- 1/4 cup diced red onion
- mayo/yogurt/lemon juice dressing
- freshly ground pepper
For dressing I use about 1/4 cup of mayo, 1/4 cup plain yogurt and juice of 1/2 lemon.