Halibut Enchiladas

Good morning Bloggers! Welcome to a bright and early edition of Everyday Meals. I'm your chipper host, Mandie. So, I looked back on our most popular blog entries and it appears that tacos and enchiladas are the most popular dishes. So, sticking with what's most popular, I decided that we will be making a new version of enchiladas. Enchiladas originated in Mexico, back in Mayan times. Originally, as a Mexican street food, enchiladas we corn tortillas dipped in chili sauce and eaten without fillings. Phew! I'm exhausted from gabbing so much. How about we nix the conversations and start cooking? I'll meet you back in the kitchen.

Savory Halibut Echiladas

You will need:

• 2 pounds skinless halibut fillets, cut into large pieces
• 1 pinch garlic powder
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 green bell pepper, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded Cheddar cheese
• 2 (10 ounce) cans enchilada sauce
• 8 flour tortillas
• 1 cup shredded Cheddar cheese
• 2 avocados, peeled, pitted, and sliced

Ready?

1. Preheat the oven to 375 degrees. 
2. Season the halibut with garlic powder, salt, and pepper, then cook on the stove top for a couple of minutes until partially cooked. 
3. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup of Cheddar cheese in a bowl. 
4. Gently fold the halibut into the mixture. 
5. Prepare a 9x13 baking dish with cooking spray. 
6. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish. 
7. Pour 1 can of enchilada sauce into a bowl. 
8. Dip the tortillas, one at a time, into the sauce to lightly coat. 
9. Spoon the halibut in equal portions into the center of each tortilla. 
10. Make the enchiladas by tightly rolling the tortillas and place the seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. 
11. Sprinkle with 1 cup Cheddar cheese. 
12. Cover the dish with aluminum foil and bake in the oven for 45 minutes. 
13. Top with avocado slices to serve.
14. Enjoy!

As you can tell, this is definitely not mom's traditional enchiladas. I hope you enjoy them anyway. Come back tomorrow for a brand new entry. Have a great day and happy blogging to everyone! <3

Chicken for a Cause (Please READ Below)

Good afternoon Bloggers! I welcome you all to another edition of Everyday Meals. Today, we are taking a break from anything remotely heathy and heading straight for the fatty train. We are going to be tackling fried chicken! I enjoy these days where I can kick back with some greasy chicken and a cold beer (I do not encourage drinking, by the way). Did you know, more than 50 billion chickens are reared annually as a source of food? Both their meat and eggs are desired. Well, that's all the schooling I have for you today. Let's get in the kitchen and get greasy!

Chicken in Basil Cream

You will need:

• 1/4 cup milk
• 1/4 cup dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Are you still with me? Good.

1. Place the milk and bread crumbs in separate, shallow bowls. 
2. In a skillet, heat butter or margarine to medium heat. 
3. Dip the chicken in milk, then coat with the crumbs. Cook the chicken in the skillet, on both sides, until juices run clear, about 10 minutes. 
4. Remove and keep warm. 
5. Add the broth to the skillet. 
6. Bring to a boil over medium heat, and stir to loosen the browned bits from the pan. 
7. Stir in the cream and pimentos, then let boil and stir for 1 minute before reducing the heat. 
8. Add in the Parmesan cheese, basil and pepper. 
9. Stir the sauce and cook until heated through. 
10. Pour the mixture over the chicken and serve!
11. Enjoy!

I hope you all have a great day. I just want to alert everyone out there in the universe that tomorrow is Alzheimer's Action Day (September 21st). You can help raise awareness by alerting your friends, family, whoever. If you have a facebook, change your profile picture and turn it purple. Help fight the number 1 disease in America. Happy blogging <3

Bruschetta Chicken Bake

Good afternoon bloggers! I welcome you all to another edition of Everyday Meals. I'm Mandie, your "hostest with the mostest". I would love to tell you that I was off galavanting yester in light of my absence, but I was not. I am working hard on a story that I aim to get published. Working hard makes me hungry though. Today, we will be taking it easy and dealing with a casserole. We will be making something called Bruschetta Chicken Bake. For those of you who don't know... bruschetta is an antipasto ("before the meal") from Italy. It dates back to somewhere in the 15th century. Bruschetta is often mispronounced. You actually say it like so: brus'ket:a.  Now that I have fed your intellect, why not feed our stomaches? I'll meet you in the kitchen!

Bruschetta Chicken Bake

You will need:

• 1.5 pounds skinless, boneless chicken breast halves,  cubed
• 1 teaspoon salt
• 1 (15 ounce) can diced tomatoes with juice
• 1/2 cup water
• 1 tablespoon minced garlic
• 1 (6 ounce) box chicken-flavored dry bread stuffing mix
• 2 cups shredded mozzarella cheese
• 1 tablespoon Italian seasoning

Now that I'm sure you've stuck around, let's get cooking!

1. Preheat the oven to 400 degrees. 
2. Spray a 9x13 inch baking dish with cooking spray. 
3. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. 
4. Stir together the tomatoes, water, garlic, and stuffing mix in a large bowl, then set aside to soften. 
5. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. 
6. Spread the softened stuffing mixture on top. 
7. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
8. Let cool and enjoy!

I'm glad you all decided to join me for this interesting twist on an apetizer made meal. Have a great and safe weekend where ever you are. Come back tomorrow for another exciting dish to try your hand at. Happy blogging to all and I'll catch you on the flip side! <3

Scallops and Pasta

Good afternoon bloggers! Thank you for stopping in to join me for another edition of Everyday Meals. Today, we will be experimenting with seafood. We want to give our family that "slave over the stove" taste, without really slaving. We will be enjoying pan-seared scallops over pasta. So, if you're all ready, let's grab your aprons, pots and pans and let's get cooking!

Basil Pan-Seared Scallops Over Pasta

You will need:

• 1 (16 ounce) package farfalle pasta
• 24 scallops, rinsed and drained
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1.5 teaspoons dried minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons dried basil
• 9 tablespoons whipped butter

Take a breath, enjoy the view and let's do this!

1. Bring a large pot of water to a boil. 
2. Cook the pasta in boiling water for 8 to 10 minutes, or until al dente. 
3. Drain, rinse, and transfer to a large serving bowl. 
4. Meanwhile, place the scallops in a large bowl. 
5. In a smaller bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper, then pour mixture over the scallops. 
6. Arrange the scallops in a single layer in a large baking dish or plate. 
7. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil. 
8. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. 
9. Place 12 scallops basil-side down, and cook for 3 to 4 minutes until dark golden brown. 
10. Turn the scallops, and cook the other side. 
11. Cook the remaining 12 scallops the same way. 
12. In a small saucepan, melt the remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. 
13. Toss pasta with the butter and olive oil mixture. 
14. Divide pasta onto plates, and top with scallops.
15. Enjoy!

I hope you all have a fantastic afternoon. If your family doesn't enjoy this dish, we must be doing something wrong... Haha not really. But I'll catch you all on the flip side. Happy blogging to everyone! <3

Parlez-vous Alasatian?

Good afternoon bloggers! Welcome to a brand new entry to Everyday Meals. As always, I'm the host with the most (recipes that is), Mandie. Today, we will be trying our hand at a traditional French recipe hailing from Alsace. Alsace is the 5th smallest region in France.  It is located along France's eastern border on the bank of the upper Rhine. Most of the cuisine in Alsace is based on Germanic culinary traditions. The food dishes are substantial and served in very generous portions. So, with a little history and culture fused into your lives, I feel that we can now begin. Let's get to the kitchen and get cooking!

Alsatian Pork and Sauerkraut

You will need:

• 4 slices bacon, cut into 1-inch pieces
• 1 onion, chopped
• 1 (16 ounce) can sauerkraut, drained
• 1.5 tablespoons dark brown sugar
• 4 cups chicken broth, plus more if needed
• 3 potatoes, quartered
• 1 large Granny Smith apple, cored and sliced
• 12 juniper berries
• 6 whole black peppercorns
• 2 whole cloves
• 1 sprig fresh parsley
• 1 bay leaf
• 4 boneless pork chops, 1/2 inch thick
• 1 pound kielbasa sausage, cut into 3 inch pieces

Let's do this!

1. Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. 
2. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. 
3. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. 
4. Add the potatoes and apple slices. 
5. Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). 
6. Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. 
7. Add more chicken broth, if needed, to just cover the ingredients. 
8. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour. 
9. To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. 
10. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
11. Enjoy!

I hope you all enjoy this quiet afternoon. Have a blast trying something new. Remember, it's only wrong if it taste wrong. Haha. I'll catch you all on the flip side. Happy blogging to all! <3

Soy and Honey Pork Chops

Good afternoon bloggers! Today, we are going to be making a delicious twist on normal pork chops. Most people, like myself, only eat pork chops with apple sauce or even an A1 dipping sauce. We will be completely omitting the dipping sauce in return for full out flavor! Did you know that the pork chop is cut perpendicularly to the spine of the pig and usually contains a rib or part of a vertebra? Also, did you know that pork is not graded by the USDA as beef? Pork grades are based on size and the gender of the animal. Now that you have had a little bit of schooling on pork, let's get cooking!

Soy and Honey Pork Chops

You will need:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 pinch crushed red pepper flakes
• 1 pinch freshly ground black pepper, or to taste
• 4 center-cut boneless pork chops
• 2 teaspoons canola oil, or as needed
• salt to taste
• 1 large sweet onion, sliced

Let's grab those utensils and get to the grill!

1. Preheat an outdoor grill for high heat, and lightly oil the grate. 
2. Mix the honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. 
3. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. 
4. Brush the chops with canola oil on both sides, and sprinkle with salt and black pepper. 
5. Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. 
6. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. 
7. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 160 degrees. 
8. While the chops are grilling, brush the slices of onion with oil, and sprinkle with salt and black pepper. 
9. Grill the onion slices until they are translucent and browned, 3 to 4 minutes per side. 
10. To serve, place the chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.
11. Enjoy!

I hope you all have a fantastic day. Take it easy while the kids are at school. I will catch you all on the flip side. Happy blogging to all! <3

Vegetable Stuffed Cannelloni

Good afternoon bloggers! Welcome to another edition of everyone's favorite recipe blog, Everyday Meals. Today, we are going to explore cannelloni! I'm sure most of you know what cannelloni is, but for those of you who do not, here is a brief schooling. Cannelloni are large, rectangular pasta sheets that are rolled into a cylindrical shape to hold a stuffing or a filling inside of it. Cannelloni roughly translates to "large reeds" in Italian. Many times, cannelloni is often mistaken for manicotti, which is actually an Italian dinner crepe. So, now that we all know what cannelloni is, what do you say we get in the kitchen and make something delicious?

Vegetable Stuffed Cannelloni

You will need:

• 8 cannelloni noodles
• 5 cloves garlic, minced
• 5 shallots, chopped
• 2 tablespoons olive oil
• 1 cup dry sherry
• 2 cups heavy whipping cream
• salt and pepper to taste
• 1 onion, chopped
• 1 cup fresh sliced mushrooms
• 1 zucchini, chopped
• 1 small eggplant, diced
• 2 roasted red bell peppers, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 cup ricotta cheese
• 1 cup grated Parmesan cheese

Ready?

1. In a large pot of salted water, parboil the cannelloni.  
2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. 
3. Pour in the sherry, raise heat to high, and reduce the liquid by half. 
4. Stir in cream and reduce until there is about 1.5 cups of liquid. 
5. Remove from the heat and season with salt and pepper to taste, then set the cream sauce aside. 
6. In a large skillet, heat one tablespoon olive oil over medium heat. 
7. Cook the onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender and transfer to a large bowl. 
8. Stir in the red peppers, basil, oregano, ricotta, and Parmesan cheese. 
9. Season to taste with salt and pepper. 
10. Set the filling aside. 
11. Preheat the oven to 350 degrees. 
12. Lightly grease one 9x13 inch baking dish. 
13. Stuff the vegetable and cheese filling into the cannelloni. 
14. Place in the prepared baking dish and cover with cream sauce. 
15. Bake in the preheated oven for 25 minutes.
16. Enjoy!

I hope you all have a wonderful day. If you're from the states, please take a moment to remember the fallen from 9/11. Say a prayer and have a slow day. I will catch you all on the flip side. Happy blogging to all. <3