Tuesday, March 26, 2019

Encourage your family to eat more spinach with enchilada recipe

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Spinach is a superfood with a wide range of health benefits, including lowering blood pressure, bone health, and boosting memory.

But many people aren’t eating enough of it. The Richard Fairbanks Foundation study that was released earlier this month shows that only 8.6% of adults in Indiana consume the recommended number of greens.

I think a lot of time people don’t eat spinach because they either don’t know what to do with it or they think they don’t like it.

But really, spinach can be added to almost any dish without compromising flavor. That’s why I added it to enchiladas.

Picky eaters who don’t think they like spinach will hardly notice it because it’s “buried” inside the enchiladas with other ingredients!

Lime Chicken and Spinach Enchiladas
  • 1 pound cooked chicken, shredded (I use rotisserie chicken)
  • 1 (4.5 ounce) can diced green chiles
  • 2 Tablespoons lime juice (about ½ lime)
  • 1 teaspoon cumin
  • 1/2 teaspoon chile powder
  • 1 small onion, chopped
  • 3 cloves garlic, mince
  • 6 cups baby spinach
  • 2 (10 ounce) cans green enchilada sauce
  • 1 cup pepper jack cheese
  • 8 large tortillas
  • 1 (8 ounce) package Challenge cream cheese
  • Cilantro and avocado to garnish
  1. Combine cooked chicken, green chiles, lime juice, cumin, and chile powder in airtight container or gallon-size Ziploc bag. Allow to marinate in refrigerator for at least an hour but preferably several hours.
  2. Saute onion and garlic in large skillet for several minutes on low until onion becomes soft.
  3. Add spinach leaves and saute until wilted, about 2 minutes.
  4. Remove from heat and combine with chicken mixture.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. Spread 1 can green enchilada sauce on bottom of 9x13 pan.
  7. Fill 1 tortilla with 1 Tablespoon pepper jack cheese and 1/3 cup chicken mixture. Roll up tortilla and place into pan, seam side down.
  8. Continue until pan is full. You should be able to fit about 8 enchiladas in pan.
  9. Heat cream cheese and 1 can green enchilada sauce in skillet on low and mix until cream cheese is melted. Pour on top of enchiladas and sprinkle remaining cheese on top.
  10. Bake for about 20 minutes or until the sauce starts bubbling up from the bottom.
  11. Garnish with cilantro and avocado and serve.

Thursday, March 14, 2019

Dublin Coddle

I’m channeling my inner Irish for this St. Patrick’s Day recipe. And I can truly say that because I just recently found out I’m part Irish!

My aunt just did one of those mail-in DNA tests and found out that we’re 40% British and Irish. So I am embracing it and going all out this St. Patrick’s Day. And by “all out,” I mean eating potato-based dishes.

You know what’s funny though is so many people celebrate the Irish holiday with potatoes, but actually St. Patrick himself would have never experienced the joy of eating a spud because he was alive during the 5th century and potatoes weren’t introduced to Europe until the Spanish invaded South America in the mid-1500s.

But, as you’ve probably realized, it didn’t take long for it to become one of the Emerald Isle’s most prized crops. Mmmmm starch.

Obviously, potatoes are a big part of Irish dishes in present day, so I think celebrating with them is certainly appropriate. And they’re one of the main ingredients in the recipe I’m sharing today.

Dublin coddle is comparable to an Irish stew. It’s made with potatoes, onion, sausage, and bacon. Traditionally, it was a good way to use up any extra meat lying around on Thursdays—this was at a time when Catholics didn’t eat meat on Fridays. It’s still a mainstay on Irish menus  and is very popular in Irish pubs because it’s tasty, comforting, and very filling.

I added a few things to the traditional recipe to give it more flavor. The first thing I added was Guinness beer. Guinness, or stout beer, is an ingredient commonly used in Irish stews.

The alcohol in the Guinness is cooked off, so it doesn’t taste like beer soup. The Guinness just adds an extra depth of flavor. It’s dark, rich flavor is a nice complement to sweet foods, so I also added carrots to the dish to sweeten things up. The yellow onions helped sweeten things too, providing a nice contrast of flavors.

Also, I want to point out that browning the sausages is an extra step, but it makes a hug difference in flavor.

After you’ve cooked the coddle low and slow, serve it with a chunk of crusty Irish soda bread to sop up the broth!

Dublin Coddle
  • 6 slices bacon
  • 1 pound pork sausages (Irish bangers or brats work well)
  • 1 Tablespoon flour
  • 1 cup Guinness beer (or other stout beer)
  • 2 pounds red potatoes, cut in large chunks
  • 1 pound carrots, cut in half-inch chunks
  • 2 large yellow onions, cut in large chunks
  • 4 cloves garlic
  • 4 Tablespoons parsley
  • 2 bay leaves
  • 1 teaspoon pepper
  • 1 cup chicken broth
  1. Preheat oven to 300 degrees Fahrenheit
  2. Heat a large Dutch oven or other oven-proof pot on the stove over high heat.
  3. Fry up the bacon in the Dutch oven until crisp; remove bacon and cut into half-inch pieces
  4. Add sausages to Dutch oven and cook just to brown each side—you don’t want them to cook completely
  5. Remove and cut into 1-inch pieces
  6. Reduce heat to low and whisk flour into grease; slowly whisk in Guinness
  7. Layer half the potatoes, carrots, onions, bacon, and sausages to the pot.
  8. Sprinkle in half the garlic, parsley, 1 bay leaf, and half the pepper
  9. Layer in the remaining potatoes, carrots, onions, bacon, and sausages, and sprinkle remaining garlic, parsley, bay leaf, and pepper.
  10. Pour chicken broth over everything and heat on stove until broth comes to a boil.
  11. Once broth boils, turn off stove, place lid on Dutch oven, and bake for 1.5 to 2 hours, or until potatoes and carrots are tender.

Recipe adapted from Wholefully

Wednesday, March 6, 2019

Make a bowl of cereal... literally!

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love cereal so much! All types of cereal, too—not even necessarily the sugary stuff! It’s comfort food for me. I probably get it from my mom considering she has no fewer than 15 boxes of Cheerios in the house at all times. I’m telling ya, if the zombies attack and we need to bunker down somewhere safe, I’m for sure going to my parents’ house.

I thought it would be fun to take my love for cereal to the next level by making actual cereal bowls! I chose Fruity Pebbles because the cereal is very small so I thought milk would be less likely to leak though… Wrong! So if you plan to eat milk and cereal out of it, I recommend putting the bowl inside another bowl. Or just serve it with dry cereal or fruit! OR if you coat the inside in chocolate, I’m sure it will be less likely to leak. Regardless, I still think it’s a fun idea.

Plus, you can tell your friends you’re eating a bowl of cereal, cereal-ously!!!

Cereal Bowl
Yield: Makes about 1 medium-sized bowl
  • 1/4 cup Challenge butter
  • 3 cups marshmallows
  • 5 cups small grain cereal (like Fruity Pebbles or Cocoa Pebbles)
  1. Melt the butter in the microwave for about 1 minute, or until melted. Stir in the marshmallows and microwave 1 more minute. 
  2. Stir until marshmallows are smooth. Add cereal and carefully stir until it’s coated with marshmallow mixture.
  3. Line a medium-sized (about 1-quart) bowl with aluminum foil. Spray aluminum foil with nonstick spray. 
  4. Press marshmallow cereal mix into bowl, bringing it up the sides.
  5. Let the bowl harden for at least 2 hours, preferably longer, before using it to serve things.

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