Greek Yogurt Bagels

I am OBSESSED with bagels...and when I say obsessed, I mean I could be a bagel connoisseur. Onion, Sesame, Asiago, Everything, Plain, Cream Cheese, Avocado, Lox, you name it! The possibilities are endless...but so are the calories. 

These Greek yogurt bagels are less than 1/2 the calories and still have that fluffy crunchy texture and flavor. 

I guarantee, if you love bagels like I do...these won't disappoint!

Ingredients

1 C flour (all purpose, whole wheat, almond, etc.)

2 tsp baking powder

3/4 tsp salt

1 C nonfat Greek yogurt

1 egg white, beaten

Toppings: everything but the bagel seasoning, minced onion, sesame seeds, poppy seeds, etc.

Preheat oven to 375 degrees.

Mix all the dry ingredients into a bowl.

Add in the Greek yogurt and mix until a crumbly dough forms.

Pour dough onto a lightly floured surface and knead until it forms a slightly sticky ball.

Split dough into 4 pieces and form into bagels. You can do this by rolling it into a rope and combining the ends to form a bagel shape. Or you can form into a ball, poke a hole in the middle and form the bagel that way.

Place bagels on a tray lined with parchment paper.

Brush the egg white onto the bagel tops and sprinkle your toppings on.

Bake for 25-30 minutes until bagels are browned.

Let cool completely and store in an airtight container until ready to use.

Chicken Enchiladas Suiza

These creamy chicken enchiladas are my new favorite. You can use any kind of meat you have on hand. I decided to pull some of my frozen shredded chicken out of the freezer for this. The sauce is made from the salsa verde recipe I have here: Salsa Verde. You can make your enchiladas in the oven or, if it is too warm outside for you to turn the oven on, I like to cook mine in the microwave!

Ingredients

5 corn tortillas

2 Tbsp vegetable oil

1-2 cooked chicken breasts, shredded

1 Tbsp olive oil

1/2 onion, diced

2 garlic cloves, minced

3 C salsa verde

1/2 C Mexican crema or sour cream

Shredded cheese

In a pan over medium high heat, add the olive oil, onion and garlic. Saute until garlic is fragrant.

Add the shredded chicken and stir until heated through. Remove from heat.

In a pan over medium heat, add the salsa verde and bring to a simmer. Add the crema and stir to combine. Let simmer for 5 minutes. 

Add 1 C to your chicken mixture and stir to combine.

In a small pan, add the 2 Tbsp vegetable oil. When hot, add 1 tortilla at a time. Once you begin to see the tortilla bubbling, about 20 seconds, flip and let sit or another 20 seconds. Remove to a paper towel lined plate and repeat with remaining tortillas. You are only heating up your tortilla, not cooking or making them crispy. This will allow you to roll your enchiladas without them breaking or cracking.

Once your tortillas are done, lay one on a plate. Add your chicken mixture and cheese. Roll the tortilla up. Top with more sauce and cheese.

You can add these to a casserole dish lined with sauce and bake in the oven at 375 degrees until bubbly OR you can place however many enchiladas you want, on a plate, and cook in the microwave for 2 minutes.

Salsa Verde

 "Green Sauce" is always my boyfriends choice when i'm making Mexican food. So this salsa verde is right up his alley and has since become my new favorite. It is great as a salsa and you can add more heat to your liking. You can also add some Mexican crema or sour cream and make it into a sauce for your Enchiladas!

Ingredients

7 tomatillos

1/2 can diced jalapenos or 1 fresh

1/2 yellow onion

2 garlic cloves

small handful of cilantro

1/4 C chicken broth

Clean the tomatillos and add to a pot with the onion and garlic. (if you are using fresh jalapeno, add to the pot). Cover with water and boil until soft.

Add to a blender with the cilantro and chicken broth. (add canned jalapenos now). 

Blend until smooth.
Store in a jar in the fridge for up to 5 days or freeze for later use.

Chicken Enchilada Rice Casserole

This is just like eating enchiladas but without the tortillas and topped with corn! Enjoy it with a dollop of sour cream!

Ingredients
1 C white rice
2 Tbsp butter
1 C shredded Mexican cheese
1 1/2 C cooked shredded chicken
10 oz can enchilada sauce
8 oz refried beans
1/2 yellow onion, diced
3 cloves garlic, minced
1 tomato, diced
5 oz corn kernels
1/4 tsp salt
1/4 tsp pepper
cilantro and sour cream for garnish

Preheat oven to 350 degrees.

Cook the rice in a pot with 2 C water and butter.

In a large bowl mix the chicken, enchilada sauce, beans, onion, garlic, tomato and half of the cheese.

Add the cooked rice, salt and pepper and mix well.

Pour mixture into a large casserole dish.

Top with corn and the remaining cheese.

Bake for 20-30 minutes, until cheese is melted and bubbly.

Remove from oven, top with cilantro and serve with a dollop of sour cream.

Sour Cream and Onion Biscuits

These light a fluffy biscuits are perfect with a slab of butter or drizzled with honey!

Ingredients

2 C flour

4 tsp baking powder

1 tsp sugar

1 tsp salt

6 Tbsp diced cold butter

3 sliced scallions

1 C sour cream

Preheat oven to 425 degrees.

In a food processor, pulse the flour, baking powder, sugar and salt.

Add the butter and scallions. Pulse until butter is in pea-size pieces.

Pulse in the sour cream until a ball forms.

Pour onto counter and form into a 4 x 8 inch rectangle.

Cut into eight 2-inch squares.

Place on a baking sheet and bake for 12-15 minutes, until golden brown.

Chile Colorado

One of my favorite Mexican dishes is this tender Chile Colorado with a side of Spanish rice and refried beans.

Ingredients
3 lb chuck beef, chopped in bite size pieced
10-12 guajillo chiles, stems and seeds removed
5-6 C water
2 Tbsp vegetable or olive oil
1/2 onion
2 garlic cloves
1 tsp salt
1/2 Tbsp cumin
1 1/2 Tbsp chicken bouillon
1 Tbsp oregano
Pepper to taste

Add the chiles to a stock pot over medium-high heat and cover with water. Cook chiles until soft.

Once cooked, remove from the water and place into a blender. Add about ½ C of the chile water to the blender. Once cooled, blend until smooth.

In a sauce pan over medium-high heat, add your oil and meat. Let the meat sear for a few minutes. Once browned, stir and continue searing until all sides are browned.

Add in your onions and garlic and cook for another 3 minutes.

Cover meat with water and bring to a simmer.

Continue simmering meat for 30-40 minutes, adding water when needed to keep meat covered.

Once your meat is tender enough, boil the meat down until about 1 C of water remains in the pan.

Add the Chile sauce, cumin, oregano, salt and stir.

Let simmer for 4 more minutes.

Add water if needed until desired consistency and serve with beans, rice and tortillas.

Rigatoni in a Spicy Sausage Cream Sauce

This delicious pasta dish combines a bolognese with a nice spicy kick. You can increase or decrease the heat to your liking. Make it comfortable!

Ingredients
12 oz rigatoni
1 Tbsp olive oil
1 onion, chopped
1 lb. spicy Italian sausage
3 cloves garlic, minced
1 - 14.5 oz can diced tomatoes, undrained
1 - 8 oz can tomato sauce
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp pepper
1/2 C heavy cream
1/2 C Parmesan cheese, grated

Heat oil in pan and cook onion until it softens. Add sausage and break up into pieces as it cooks.

When sausage is cooked through, add garlic and cook for another minute. Drain off any excess fat.

Add diced tomatoes, sauce, paste, basil, salt, red pepper flakes and pepper. Simmer until thickened, about 15 minutes.

Add cream and simmer another 5 minutes. Turn heat to low and stir in Parmesan cheese.

Pour sauce over pasta, stir and serve.

Shelter in Place

Hello! My name is E'lenna. I have always wanted to start a blog to store and also share my recipes but never had the time to. I decided to take advantage of this time of shelter in place, to build a recipe book to share with everyone.

Most of these recipes I have collected over the years and twisted them into what I enjoy. I am hoping you find a recipe here that you can take along with you through your cooking journey in life!