Recipe for Delicious Enchiladas Suizas

This is my favorite Enchilada recipe:

Chicken Enchiladas Suizas Recipe

6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 oz. grated cheddar cheese
1 4-oz. can diced green chiles
1 cup purchased green chile salsa (I use mild)
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin

salt and black pepper
12 to 15 7-inch flour tortillas
10 oz. Monterey Jack cheese, grated
1 cup heavy cream
1/2 cup chicken broth

Garnish with:
chopped avocado
chopped tomato
chopped fresh cilantro

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Poached Salmon Fillets with Dill-and-Ginger Vinaigrette

4 boneless salmon fillets with skin on, about 6 ox. each
8 large sprigs fresh dill
1 bay leaf
4 whole cloves
Salt to taste
8 whole black peppercorns
2 T white vinegar
Ginger Vinaigrette (recipe below)

Place the fish fillets in a shallow saucepan with enough water to cover. Add the kill, bay leaf, cloves, salt, peppercorns and vinegar. Bring water to boil and simmer for 3 minutes. The center o fthe steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.

Drain, and serve with the ginger vinaigrette. Serve over sauteed baby spinach.
4 servings.

Ginger Vinaigrette Recipe"

2 T Dijon mustard
1 T grated fresh ginger
2 T finely chopped shallots
1 t finely chopped garlic
2 T tarragon vinegar
1/4 C diced canned pimentos
Salt, pepper to taste
1/2 C olive oil

Place mustard, ginger, shallots, garlic, vinegar, pimentos, s & pepper in a mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.

Dessert Recipe: Baked Bananas

Delicious!

6 ripe bananas, sliced
1/2 C brown sugar
1/4 t nutmeg
1/4 t cinnamon
2 oz rum (optional)
2 T butter
Streusel:
1/2 C brown sugar
1/2 C flour
2 T butter
Cinnamon

Lay the sliced bananas in a buttered ovenproof dish. Sprinkle with sugar, nutmeg and cinnamon. Pour the rum over bananas and top with butter.
Combine the streusel ingredients and sprinkle over bananas.
Bake at 375F for 15-20 minutes.

Tastier Butter Recipe

This is delicious with broiled mushroom caps, or sauteed mushrooms and onions.

1/4 C parsley sprigs, 1 small shallot, 1 garlic clove, 2 T white wine, 1 C butter, in pieces.

In food processesor, add parsley, shallot, garlic and wine to beaker. Process, turning on and off rapidly, until finely chopped. Add butter and process, turning on and off, until smooth.
If necessary, stop processing and scrape mixture from sides of spatula.

Makes 1 C.

Easy Recipe for Blushing Baked Salmon

Remove salmon from refrigerator 15 minutes before baking.
Dish can be served warm or chilled.

6 salmon filets (6 oz. each)
3 T lime juice
3 T honey
2 T olive oil
Salt and freshly ground pepper, to taste
6 fresh mint sprigs (garnish)
3 limes (halved), for garnish

Place the salmon fillets in a glass or ceramic dish to fit, skin-side down. Combine the next 4 ingredietns and brush them over the salmon. Refrigerate, covered, 30 minutes.

Preheat the oven to 450F. Bake the salmon for 15 miutes or until cooked through. (The salmon should flake easily when tested with a fork). Carefully remove the salmon and garnish each fillet with a mint sprig on top and a lime half alongside.

275 calories per serving, 13 g fat.

Chicken with Sweet and Sour Fish Sauce

1 lb. boneless chicken, cut into large cubes
2 t honey
1/2 t salt
1/2 t black pepper
1 t sugar
2 garlic cloves, finely minced
1 t oil
1/2 t cornstarch
2 scallions, finely sliced
3 T lemon or lime juice
2 t fish sauce
1 T oyster sauce
2 T lemon or lime zest, grated
12 bamboo skewers, soaked in water for 10 minutes.

Marinate chicken in a mixture of honey, salt, pepper, sugar, garlic, oil, cornstarch, scallions, lemon or lime juice, fish sauce and oyster sauce.
Set aside 20 minutes. Add grated lemon or lime zest.

Thread marinated chicken onto skewers, leaving 2 inches free at each end and place on a baking sheet. Heat oven to 375 degrees and bake 20 minutes until chicken is medium-rare.
Turn oven to broil and broil chicken until brown. Do not overcook.

Serve with rice vermicelli and sweet and sour fish sauce.

Lowfat Blueberry-Peach Cobbler

1 t olive oil

1 C blueberries

2 C peaches - bite size pieces

6 t. flaxseed

1 c. oatmeal

1 T vanilla

2 T cinnamon

Pre-heat oven to 450 degrees. Place blueberries and peaches in coated pan.

Grind flaxseed and mix with other ingredients.

Add mixture to fruit and stir well to combine.

Bake 25 minutes.