as promised from monday's post, here are the dishes i whipped together when my chimmie was here... read em and weep! they were so so so so good. no recipe books were out for these guys, i am getting better at this gumption thing if i'll do it with company around!!
no guts no glory.
the mullies gluten free, organic chicken enchiladas
1 container of prepared enchilada sauce (i used wildtree organics. oh.my.word.good)
1 package brown rice tortillas (i used 5 tortillas)
2 lg organic chicken breasts shredded optional
1 lg organic zucchini diced
1 lg organic yellow squash zucchini diced
1 organic onion diced
2 organic carrots diced
2 equal handful fulls of fresh parsley & cilantro finely minced
1 c imported sheep's milk cheese grated (cacao de roma from whole foods) optional
2 T organic aroma free coconut oil
s&p
preheat your oven to 350 degrees. boil the chicken in water until they are no longer pink inside (about 10-15 min). remove and shred with two forks. in a large saute pan melt the coconut oil over med high heat. throw all the diced veggies in together and season with s&p. mix occasionally until the veggies are soft and perhaps browning a bit. pour in the enchilada sauce and stir until well mixed and heated through. grab your casserole dish and start layering in the following order: sauce - tortilla - sauce - shredded chicken - a little more sauce - a little cheese & repeat until you have enough layers to reach the top of your dish. the last layer: tortilla - sauce - cheese. *i used just a sprinkling of cheese on each layer and saved the most for the top. cook for 30 minutes or until the cheese is bubbly and browning a bit.
the mullies gluten free, organic zucchini, squash and sweet potato fritters
1 organic sweet potato grated
1 lg organic zucchini grated
1 lg organic yellow zucchini squash grated
3/4 c gf flour
3 organic, pastured eggs (vegan? try an egg sub here and tell me if it works!!!)
1/2 c homemade ranch
3 equal bunches (about 2 T each) of fresh dill, parsley and mint
splashes of light coconut milk
1/2 tsp sea salt
pepper
2 T organic aroma free coconut oil
1 T ghee
homemade gluten free, dairy free ranch (inspired from it's all good by gwyneth paltrow)
about 1 c vegenaise (i eyeball this in a lidded jar... so who knows!)
juice from 1 organic lemon
1 T penzeys mural of flavor (here is link to recreate it. or find the real deal here)
2 T dried chives (fresh would be lovely, but i never have it on hand)
1/2 c sheep's milk yogurt (go probiotics go)
mix everything up in a large bowl. add splashes of light coconut milk until the consistency resembles lumpy pancake batter. melt the oils together in a large saute pan (i eyeballed the oil until i had a thin layer). spoon little patties onto the oil and fry away. it takes about 3-4 minutes per side. once cooked, let cool on a paper towels (i layer them over cooling racks). serve warm, sprinkle with a little more s&p if desired and pour some homemade ranch over the top.
yea baby yea.
xoxo
