Thursday, October 23, 2014

Paleo Ranch Dressing Mix

Sometimes you just need familiar comfort foods of the past.
But without the MSG, thank you.
Ranch dressing was a favorite flavor of mine, and I'm thrilled to be enjoying it again!

Add as much or as little of this Paleo Ranch Dressing Mix as you'd like. It's wonderful to have on hand for easy dips, dressings or marinates.



Paleo Ranch Dressing Dry Mix
4 T dried Parsley
1 t. dried dill weed
1 t. onion powder
1 t. dried onion flakes
3/4 t. salt
1/2 t. garlic powder
1/4 t. freshly ground pepper
1/2 t. sugar

Combine all ingredients into a sealed container and shake to combine. Make multiples of this recipe for easy salad dressings, dips, or dry rubs.


Paleo Ranch Dressing Dip
4 t. Paleo Ranch Dressing Dry Mix

Combine both ingredients and let mellow at least an hour in the refrigerator before serving. Stir before serving.


Paleo Ranch Dressing
1 T Paleo Ranch Dressing Dry Mix
1/2 c. almond milk or coconut milk
1 T apple cider vinegar

Combine all ingredients into a jar, shake well, and pour liberally over a crunchy salad! Add more salt or cider vinegar if you wish to taste more tang or salt.

Paleo Ranch Marinade
2 T Paleo Ranch Dressing Dry Mix
2 T olive oil or non-GMO Canola Oil

Combine all ingredients and let meld for 30 minutes. Slather onto chicken breasts or fish for a delicious grilled main dish.

Enjoy!

Monday, October 6, 2014

Rosaleen's Stacked Green Chile Chicken Enchiladas

Want a little comfort food?
This is the ticket.
Stacked Chicken Enchiladas has it all -- creamy, cheesy, spicy, savory home-spun goodness. My friend, Rosaleen, made this dish for a pack of hungry hunters and their boys, and my kids have been asking for this meal on a regular basis ever since. Enjoy!



Rosaleen's Stacked Chicken Enchiladas
1 cooked chicken (or 4 chicken breasts) about 4 cups cubed
1 c. onion, diced
1 clove garlic, minced
2 -12oz boxes of Pacific Natural Foods Organic Cream of Chicken Condensed Soup
1/2 c. to 1 c. green chile, diced
12 oz sour cream
1 - 14oz can black olives, sliced
1/2 t. salt
1/2 t. poultry seasoning
1 t. oregano
4 c. cheddar cheese
16 corn tortillas

Cook chicken and cube the meat into desired size. Set aside in large bowl.

Sauté onions in oil over medium heat until translucent. Add garlic and sauté for 1 minute. Add to bowl of chicken.

Combine all other ingredients in bowl except cheese and corn tortillas. Mix well.

Over medium-high heat, cook each tortilla on both sides in oil until slightly brown and firm but still tender. This will help the corn tortillas from getting too soggy.

Arrange one layer of whole, halved and quartered tortillas in one 9" x 13" pan for a hungry crowd (12 tortillas), or two 8" x 8" pans (16 tortillas) if you'd like to freeze half for an easy dinner later. Don't worry about making the geometry perfect. This will taste just as delicious with gaps in the corn tortilla layer. See the drawings below for a layout idea.*

Spoon half of the chicken mixture over the tortilla layer in a 9" x 13" pan, or 1/4 of the mixture in each of two 8" x 8" pans. Layer half the cheese on top of chicken mixture. Repeat with one more tortilla layer, the remaining half of the chicken mixture, and the last half of the cheese.

Bake uncovered at 350 degrees for an hour.
Let sit 10 minutes (if you can wait that long), then serve.

Enjoy!



*You could lay out the corn tortillas in the pan(s) like this: