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| recipe and image from here |
August is the time to use blackberries and zucchini from our garden.
I like how both of these turned out! Ian isn't a big zucchini fan,
so I did a couple in corn tortillsas.
I also added olives to the top of the enchiladas.
Zucchini Enchiladas
1 T. extra-virgin olive oil
1 large onion, chopped
kosher salt
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
3 c. shredded chicken
1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise
1 c. shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
add lime juice
Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
3 c. shredded chicken
1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise
1 c. shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
add lime juice
Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.
Notes: my small zucchini (4 in.) worked better than the seedy large (8 in.), though it was hard to roll up the enchiladas. After filling a 7x10 in pan, I put my remaining chicken mix in a pie pan, topped will all the remaining zucchini, then more chicken, then sauce then cheese.
We had this mousse at book group. Yum!
Dan Johnson made it, and his wife DeDe brought it to share.
I had a hard time straining the berry mix through my fine sieve.
I ended up using a colander, and living with a few seeds.
I had a hard time straining the berry mix through my fine sieve.
I ended up using a colander, and living with a few seeds.
1 t. unflavored gelatin
3 T. cold water
1 c. blackberries
1/4 c. sugar
1 egg white
3/4 c. heavy cream
In small bowl, sprinkle the gelatin over 1 T. of the water; let wait until softened (5 min). In blender, puree the blackberries with 2 T. water. Strain the blackberry puree into saucepan (about 3/4 cup). Add suga & boil then simmer mixture over medium heat, stir occasionally for about 5 min to reduce. Stir in softened gelatin. Let mixture cool. Beat egg whites and fold into cooled pureed mixture. On a other bowl beat heavy cream until softly whipped. Fold cream into berry mix and refrigerate until chilled. Enjoy with lemon cookies, fresh fruit, or whatever sounds good, or eat it as is.
