Veggie Cream Pasta

VEGGIE CREAM PASTA

Ingredients:
olive oil
8 oz. asparagus, chopped into 1/2 inch slices
1 zucchini, diced
8 oz. cremini mushrooms, diced
4 garlic cloves, pressed
8 oz. grape tomatoes, halved
1 tsp. red pepper flakes
1/2 c. heavy cream
1/2 c. chicken broth
2 Tbsp. butter
1/2 lemon, juiced
1 lb. pasta

Directions:
1. Heat 1 Tbsp. olive oil over medium heat in large cast-iron skillet; add mushrooms and cook until soft; remove mushrooms, then add zucchini and asparagus, and cook for a few minutes; remove vegetables, and add garlic and red pepper flakes, adding more oil if necessary; cook for 1 minute, and then add tomatoes; cook for several minutes, and set aside.
2. In same skillet, combine cream broth, butter, and lemon; cook over medium heat, stirring frequently, until reduced to about 1/2 cup, approximately 15 minutes.
3. Boil 6 cups salted water in medium put; add approximately 1 lb. pasta and cook until al dente, 3-4 minutes; strain.
4. In large bowl, combine pasta and all vegetables; pour cream sauce over top, and toss to combine.

Yield: 4 servings
Active Time: 45 minutes
Total Time: 60 minutes

COMMENTARY
I used homemade pasta (spinach, tomato, and plain egg), for the tri-colored effect, which makes the presentation a lot more fun. Any old veggies can be subbed in here, in similar proportions. Salt everything liberally while cooking, which is my general philosophy. The lemon was an afterthought on the sauce, but turned out beautifully; another acid may work as well.

Chicken Enchiladas

CHICKEN ENCHILADAS

Ingredients:

1 large boneless, skinless chicken breast

3/4 lb. cheese, grated (any soft white cheese is fine: monterey jack, mozzarella, etc.)

1/2 bell pepper, diced (I like green for the flavor, but red makes for better aesthetics)

1/2 yellow onion, diced

12 six-inch corn tortillas

canola oil

1 28-ounce can green enchilada sauce 

Directions:

1. Pat the chicken dry and season liberally with salt and pepper on both sides; in a lightly oiled medium skillet, place the chicken top-side down and cook for about five-minutes until golden; turn chicken over and add 1/2 c. water; cover, and cook for about ten minutes, until internal temperature reaches 160 degrees; remove chicken and allow to cool; shred with fork or by hand.

2. In the same skillet, over medium heat, sautée onions and bell peppers until soft, about ten minutes.

3. Toss together cheese, chicken, onions, and bell peppers in a large bowl.

4. In a heavy skillet, heat 1/4-inch of canola oil over medium. One at a time, place tortillas in heated oil for about five seconds on each side; transfer to paper towel-line plate.

5. Scoop a few tablespoons of the cheese mixture onto each tortilla; wrap the tortillas around the cheese mixture and place in a lightly greased 9x13 baking pan.

6. Dump the enchilada sauce all over the prepared enchiladas. Sprinkle any remaining cheese mixture on top of the sauce.

7. Cook uncovered in pre-heated 350 degree oven for about 25 minutes, until cheese is thoroughly melted; turn on broiler and continue to cook for another 3-5 minutes, until cheese starts to brown on top.

Yield: 12 enchiladas (serves 4-6)

Active Time: 30 minutes

Total Time: 60 minutes

COMMENTARY

This quick and simple recipe comes from my father-in-law, Albert. I generally avoid canned goods, but the Las Palmas green enchilada sauce is just so damn tasty that I don't see the point in developing my own alternative. And that's really the key to these guys, smothering them in the enchilada sauce. I tend to eat them just as they are, but for a more formal presentation, you can serve them with sour cream, jalapeños, and radishes on the side.