Saturday, November 10, 2012

Good cookin'

I had another busy week...and guess what, next week will be as well...and the week after that! THEN, THEN, I'm taking a whole week off. With no plans!! But until then...

This week starts out with a Veterans Day program at my daughter's school and a visit from a team from corporate with whom I work directly. Then training several new employees, working on setting 2013 goals and whatever else comes up. The week after will be Thanksgiving so it's a short week of work - sounds exciting except that I know I'll be trying to jam five days of work (plus vacation prep) into three days. In addition, we're hosting a Thanksgiving dinner so we'll have to clean the house that week as well.

I'm so ready to done with going to the chiropractor twice a week - at least that would free up a couple hours.

Anyway, I did do some good cooking this week, I just hadn't had time to post it. This past week included chipotle potato salad, chicken enchilada tacos and cranberry-orange roasted chicken.

Chipotle Potato Salad
8 medium red potatoes
1/2 small red onion, finely diced
1/2 bell pepper, finely diced
1 stalk celery, finely diced
2 Tbsp vegenaise (or mayonnaise)
1 Tbsp yellow mustard
1-2 Tbsp adobo sauce, plus 1 chipotle pepper
1 tsp garlic powder
1-2 Tbsp chopped cilantro (optional)
salt to taste

Bring pot of water to boil. Quarter red potatoes. Boil potatoes in water about 15-20 minutes. You'll want potatoes to still be firm so they don't lose their shape.

Combine vegenaise, mustard, 1 Tbsp adobo sauce, pepper and garlic powder in food processor to pureed pepper. Taste dressing mixture. Add additional adobo if desired.

Once potatoes are done, rinse with cool water and place in a large bowl. Toss will onion, bell pepper and celery. Stir in dressing and mix well. For best taste, place in fridge for about 4 hours before serving. This is a great side dish to grilled chicken with black beans on the side.

Chicken Enchilada Tacos
1 lb chicken breasts, thawed
1/2 can mild enchilada sauce
1/2 small onion
1 4-oz can green chiles
corn tortillas
shredded lettuce
shredded cheese, if desired

Place first four ingredients in crockpot. Cook on high about 2-3 hours, until chicken is fully cooked and easily shredded. Remove chicken from crockpot and place in bowl. Shred chicken - you can do this by using two forks or a mixer.

Warm corn tortillas in microwave or oven. Assemble tacos with lettuce, chicken mixture and other ingredients such as cheese, sour cream, avocado, pico de gallo, etc.

Cranberry-Orange Roasted Chicken
1 whole chicken, thawed
1 can cranberry sauce
1 cup orange juice
1/4 tsp salt
1 tsp black pepper
1 Tbsp onion powder

Place chicken in crockpot (remove giblets first). In a small bowl, whisk together cranberry sauce, orange juice, salt, pepper and onion powder. Pour over chicken. Cook on high about 3-4 hours.

I took some of this chicken and made chicken salad for my lunch - mixed it with celery, onion, walnuts, craisins, mustard and vegenaise. I love chicken salad.

Tomorrow I'm doing a test run of the dishes I plan to take to Thanksgiving - a rice pilaf and lemon-garlic green beans. I may even attempt a vegan pumpkin pie. Updates tomorrow.

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