Post Grad Slump

Your awesome Tagline

Posts tagged food

9 notes &

Skinny Chicken Enchiladas Ingredients 1 lb. chicken breasts 1 can black beans, drained and rinsed 1 can corn, drained 16 oz. fresh salsa 3 tablespoons taco seasoning 1/4 cup water (optional) 12 small corn tortillas 1 cup shredded cheddar cheese 1 avocado, diced 1/4 cup crema (see notes) fresh cilantro, Cotija cheese for topping Instructions Put the first 7 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. Use 2 forks to shred the chicken and mix everything together. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles. Notes The corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking. For the crema, I just made a fake-out version with about 3 tbs. sour cream and 2 tbs. cream. I whisked it together until it was smooth, creamy, and drizzle-able. I just used refrigerated fresh salsa and it worked wonderfully. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting. this puts my lunch of soup & salad to shame. [via pinchofyum]
Skinny Chicken Enchiladas
Ingredients
  • 1 lb. chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 16 oz. fresh salsa
  • 3 tablespoons taco seasoning
  • 1/4 cup water (optional)
  • 12 small corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1/4 cup crema (see notes)
  • fresh cilantro, Cotija cheese for topping
Instructions
  1. Put the first 7 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. Use 2 forks to shred the chicken and mix everything together.
  2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.
  3. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
  4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.
Notes

The corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking.

For the crema, I just made a fake-out version with about 3 tbs. sour cream and 2 tbs. cream. I whisked it together until it was smooth, creamy, and drizzle-able. I just used refrigerated fresh salsa and it worked wonderfully. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting.

this puts my lunch of soup & salad to shame.

[via pinchofyum]

Filed under enchilada food

8 notes &

besides the commercials, the second best part of the superbowl is the food.

my mom, once again, out did herself with tons of food.

chips&salsa, wings, veggies, sliders, chili, & more.

perfect sunday with football & family.

Filed under superbowl food

19 notes &

pinterest has officially turned me into a recipe junkie. now, my next step is to actually make something! & boy, does this curried chicken salad with asparagus & almonds look good! Ingredients 2 skinless, boneless chicken breasts2½ cups [625 ml] (1-inch) diagonally cut asparagus¼ cup [60 ml] fat-free mayonnaise¼ cup [60 ml] plain low-fat yogurt1 tsp [5 ml] curry powder1 tsp [5 ml] fresh lemon juice¼ tsp [1.25 ml] salt¼ tsp [1.25 ml] freshly ground black pepper1/3 cup [80 ml] chopped red bell pepper¼ cup [60 ml] chopped fresh flat-leaf parsley2 green onions (scallions), finely sliced2 tbsp [30 ml] sliced almonds, toasted Method Preheat olive oil in a grill or regular pan on medium-high heat. Season both sides of the chicken breasts with salt and pepper. Cook the chicken breasts about 4 minutes per side, until just cooked through. Let cool on a plate. Steam the asparagus until crisp-tender: put the asparagus and 1 tablespoon [15 ml] water in a microwavable bowl, cover with plastic wrap and microwave (high) for 2 minutes. Uncover and let cool. Be very careful when taking the plastic wrap off as very hot steam will escape. In a large bowl, combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper) in a large bowl, stirring well with a whisk. Dice the cooled chicken breasts and add to the bowl. Add the asparagus, chicken, bell pepper, parsley, green onions and almonds; toss to coat. Serve in lettuce cups or in a wrap. of course mine would never look this good, but all of it just sounds so yummy!

pinterest has officially turned me into a recipe junkie. now, my next step is to actually make something!

& boy, does this curried chicken salad with asparagus & almonds look good!

Ingredients

2 skinless, boneless chicken breasts
2½ cups [625 ml] (1-inch) diagonally cut asparagus
¼ cup [60 ml] fat-free mayonnaise
¼ cup [60 ml] plain low-fat yogurt
1 tsp [5 ml] curry powder
1 tsp [5 ml] fresh lemon juice
¼ tsp [1.25 ml] salt
¼ tsp [1.25 ml] freshly ground black pepper
1/3 cup [80 ml] chopped red bell pepper
¼ cup [60 ml] chopped fresh flat-leaf parsley
2 green onions (scallions), finely sliced
2 tbsp [30 ml] sliced almonds, toasted

Method

Preheat olive oil in a grill or regular pan on medium-high heat. Season both sides of the chicken breasts with salt and pepper. Cook the chicken breasts about 4 minutes per side, until just cooked through. Let cool on a plate.

Steam the asparagus until crisp-tender: put the asparagus and 1 tablespoon [15 ml] water in a microwavable bowl, cover with plastic wrap and microwave (high) for 2 minutes. Uncover and let cool. Be very careful when taking the plastic wrap off as very hot steam will escape.

In a large bowl, combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper) in a large bowl, stirring well with a whisk. Dice the cooled chicken breasts and add to the bowl. Add the asparagus, chicken, bell pepper, parsley, green onions and almonds; toss to coat.

Serve in lettuce cups or in a wrap.

of course mine would never look this good, but all of it just sounds so yummy!

Filed under curried chicken salad food

8 notes &

thanks for all of your suggestions on where to eat during restaurant week! my mom & i wanted to eat at every single place, but thanks to your recommendations we decided on twenty manning. we’re very excited! i currently have my eye on: heirloom tomato gazpacho with red and yellow tomatoes & pineapple-basil sorbet pan seared wile mushroom ravioli with fresh ricotta, parmigiano-reggiano, caramelized onions & crispy sage-brown butter & a dessert sampler?! sealed the deal. [expect a full review of twenty manning, audrey claire & union trust after RW!] you guys also highly recommended mercato & zahav. so those are definitely on my dining out to do list!

thanks for all of your suggestions on where to eat during restaurant week!

my mom & i wanted to eat at every single place, but thanks to your recommendations we decided on twenty manning. we’re very excited!

i currently have my eye on:

  • heirloom tomato gazpacho with red and yellow tomatoes & pineapple-basil sorbet
  • pan seared wile mushroom ravioli with fresh ricotta, parmigiano-reggiano, caramelized onions & crispy sage-brown butter
  • & a dessert sampler?! sealed the deal.

[expect a full review of twenty manning, audrey claire & union trust after RW!]

you guys also highly recommended mercato & zahav. so those are definitely on my dining out to do list!

Filed under twenty manning restaurant week philadelphia food

3 notes &

kippysworld asked: We're still discovering the city and are looking for a new favorite restaurant and a go to bar. What are your favorites? And do you have any recommendations?

My favorite things to talk about: food, bars and Philly!

Unfortunately, I don’t live in the city, so I don’t really have a go-to bar per se, but I definitely have favorites.

If you’re looking for a young crowd (and kind of college-y) Drinker’s is perfect for that. They have two locations: one in old city (124 Market) and one in Rittenhouse (19th & Chestnut). But, as a warning, it gets ridiculously packed. So, if that’s not your thing then I do not advise going there after 9.

Other bars I enjoy, and are a tad more sophisticated:

I’ve never been to Standard Tap or Good Dog Bar but have heard great things about them. Check out Philly’s top 50 bars here.

Now, for restaurants!

Any of Steven Starr’s restaurants are amazing. And, I would recommend any of them to you. I love Continental (2 locations), Buddahkan & El Vez - but honestly, he has a restaurant for any type of food (steak, mexican, asian, you name it).

Other favorites include:

I’ve also recently heard a lot of good things about Devon’s Seafood in Rittenhouse.

But, a must go-to is Max Brenner - he has locations across the country, but my god is it good. Everything is chocolate and they are open late. Perfect for dessert!

Philadelphia’s Restaurant Week (they have 2 a year) is just around the corner (September 12-17 & 19-24 - no weekends). Actually, it’s two weeks. But, if you’re looking to try new places that is definitely the time to do so. They offer three-course lunches for $20 and three-course dinners for $35! Main Line Restaurant Week is Sept 27-Oct 3 - if you feel like venturing to the suburbs. :)

But, seriously, if you see a place and it looks good - give it a shot. Philly is really up and coming with new restaurants - and most of them are pretty darn good!

I live near Manayunk - which is technically Philadephia, but kind of on the outskirts a bit. But, they have great restaurants there, too, if you ever find yourself near there.

My, this way longer than I anticipated. I guess if you want me to be more specific about a type of places you are looking for, or area of the city, let me know.

Enjoy Philly! We have lots to offer (at least in the food department!).

Filed under philadelphia philly food manayunk old city center city