Cooking Up a Storm by Christie

I have always loved cooking, but I'm not sure how I learned it because my mom was an awful cook.  I was self-taught.  I started after college by trying different options.  I'm not sure how I got my cooking genes because my heritage from all sides were a disaster but I truly love cooking.

After I had my stroke, I had to find different tools that would help me be able to cook again.  A normal can opener uses 2 hands to turn, therefore stroke survivors can't do it.  That is why I found a one-hand can opener online.  The manufacturer is Chef'n EZSqueeze.  It is less than $15 dollars. 

My memory has some issue with remembering items and measurements.  I use software called Key Ingredient Recipe.  It has all of my recipes so I don't have to remember anything. My reading is also an issue so I use software called Apple Speak.  It is on my iPhone and my iPad.  It makes my life easier.

When I prep, I use a mixing bowl and it doesn't stay put.  It moves around constantly.  I have a non-slip mat that holds it in place which makes me happy!  The manufacturer is Dycem.

I enjoy food.  It is my passion. My favorite food is Mexican.  I usually fix tacos, burritos or enchiladas.  Here is one of my all time favs!            

Spicy Chicken and Hazelnut Enchiladas

Ingredients:

1          pound fresh tomatillos

2          Cloves Of Garlic

2          Jalapeno Peppers , seeded

2          tablespoons Cilantro

2          tablespoons Onions

⅓         cup Sour Cream

⅓         cup Plain Yogurt

1          tablespoon Honey

¼         teaspoon Salt

⅓         cup Green Chiles Canned

6          Corn Tortillas

2          cups Chicken Breasts Cooked

2          cups Cheddar Cheese

1          cup Hazelnut Roasted & chopped

Directions:

1. If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid.

2. For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside.

3. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated.

 
4. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts.

5. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts.

6. Bake in a 350 oven until heated through, about 20 minutes.