Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Well my sister and I made Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce  (what a mouthful!) tonight instead of going to the gym. Whoops. Do I regret it? Not one bit. These were heavenly. I'm not sure how my dad did it, but he had 2 and a 1/2 helpings. He just liked it that much. I on the other hand was full after my one. That could have been due to eating the filling while making it...

Pumpkin in chicken enchiladas? But that's madness! Nope. Pure genius. It gave it that je ne said quoi.

The pumpkin sour cream sauce ingredients were followed. We just mixed them in a bowl instead of a good processor.

Instead of using a rotisserie chicken, we baked some chicken breasts and then shredded them with forks. Chicken was seasoned with some random delicious seasoning I can't remember right now.

We didn't spray the pan. Just put some of the pumpkin sauce on the bottom. We put the chicken into the black bean-onion mixture, as well as a big dollop of the pumpkin sauce, a handful or two of shredded cheese and some chopped cilantro. We thought this was a better way to get a mixture of everything in each bite instead of putting them in separately. After we put the enchiladas into the pan, we covered with the remaining pumpkin sauce and sprinkled with cheese.

We collectively decided this will be something we will be making again and again in our house!

Summer Risotto

Well this was pretty similar to the primavera pasta I made with my sister a ways back, but in risotto form!

We were going to bbq the vegetables and then we found out there was no propane, so we fried them and made risotto to change it up.

Vegetables used: zucchini  yellow pepper, red pepper, onion, corn.

Goat's cheese for some extra creaminess. May have been a splash of lemon to brighten it up.

A nice 'summer' risotto with all the vegetables in it.

This is a boring post but has been sitting in my draft box and just wanted to publish it.

Rosemary Pasta with Chicken

I made this with my brother the night of the big storm a week or two ago. He made the rosemary chicken - marinated in olive oil, rosemary, garlic, salt, pepper and lemon - grilled on the stove top in our grill pan.
I made the pasta - after the chicken was done, I added butter to the pan and tossed in some chopped onion and garlic. Once the onions were soft, I added some white wine to deglaze the pan. Then I added some chicken stock, cream, more rosemary, thyme, hot pepper flakes and kale. You've got to be patient and let the sauce thicken, or you can toss in some cornstarch if you're lazy (take some sauce from the pan and mix the cornstarch in - then add to the pan).
It was a last minute easy throw together pasta dish that was quite tasty. The rosemary gave it a different flavour than my usual pasta!

Pork Schnitzel Sandwich

This is from last week, but I forgot to post it! I was still healing from my wisdom teeth but challenged myself to eat it. The sandwich was huge and I had to cut it as well as smoosh it down, but mmm it was so good. My dad made the actually schnitzle while I made the sauce.

For the pork: pound out boneless pork chops so they are very thin. Sprinkle some salt, pepper and oregano on it. Dip in flour. Dip in egg. Dip in breadcrumbs. Heat canola over medium heat. When hot, add in pounded out pork. Cook for a few minutes on each side. You want a nice golden brown outside.

You can put any marinara sauce on top. For ours, I simply chopped up the onions, mushrooms and garlic and fried them in some butter and olive oil until soft. Then I added a splash of red wine and some tomato passata (crushed tomatoes). I spiced it was salt, pepper, thyme and oregano.

On top of a nice fresh toasted kaiser bun, I put the pork schnitzel, monterey jack cheese (or whatever cheese), a spoon full of sauce and sprinkle some extra oregano and fresh parmesan.