europe times european news trendy cookery cooking recipe food dishes Chicken Enchiladas Suizas
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Chicken Enchiladas Suizas

By 1627 0

Ingredients

  • 1 tablespoon butter
  • 6 skinless, boneless chicken breast halves
  • 1 cup onion chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 1 cup green salsa
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded Monterey Jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Preparation

Take a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook for about 15 to 20 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 baking dish.

Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro food diet health Go Green With Some Italian Salads
Food Health Trending

Go Green With Some Italian Salads

By 4049 0

Salads are always preferred for the healthy diet. Lets make some tasty Italian green salad!

Ingredients

  • 1 garlic clove, smashed
  • Salt
  • 2 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large romaine heart, chopped
  • 1 small head of radicchio—halved, cored and coarsely chopped
  • 1/4 head of iceberg lettuce, coarsely chopped
  • 1 tender celery rib, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 1/4 cup pitted green olives, preferably Sicilian
  • 8 peperoncini
  • 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Preparation

Mash the garlic to a paste with a generous pinch of salt, in a large bowl. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro Jean-Luc van den Heede
News Travel Trending

Jean-Luc van with the Golden Globe

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The French solo sailor Jean-Luc van den Heede (73) wins the 2019 Golden Globe Race, after 211 days and 23 hours at sea. The race started on the month of July last year with 19 sailors. He had arrived on Tuesday in Les Sables d’Olonne in western France in his 35-foot yacht Matmut, the first boat to finish the 30,000-mile Golden Globe race. Only 5 sailors including Jean were left during the last stages of the race. The final 5 positions were occupied as follows:

1 Jean- Luc VDH (FRA) Rustler 36 Matmut WINNER
2 Mark Slats (NED) Rustler 36 Ohpen Maverick
3 Uku Randmaa (EST) Rustler 36 One and All
4 Istvan Kopar (USA) Tradewind 35 Puffin
5 Tapio Lehtinen (FIN) Gaia 36 Asteria

“From all my experiences, I am well aware of the difficulties this race poses.”-Jean-Luc van den Heede

He also holds the record for the fastest solo west-about non-stop circumnavigation against the prevailing winds and currents, and has been a podium finisher in four previous solo round the world races.

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

europe times european news health food Chicken Marsala Over White Rice
Food Trending

Delicious Chicken Marsala Over White Rice

By 1636 0

Here is a simple and delicious chicken Marsala recipe.

Ingredients

  • 2 cups water
  • 1 cup uncooked white rice
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried oregano to taste
  • 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup sliced fresh mushrooms
  • salt and ground black pepper to taste
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock

Preparation

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

Photo Courtesy: Google/ images are subject to copyright