Spicy Chicken Enchiladas

You will need:

• 6 tortilla wraps
• 450g boneless, skinless chicken breasts, cut into small chunks
• 150g mature Cheddar Cheese, grated
• 1 x red pepper, deseeded and diced
• 1 x green pepper, deseeded and diced
• 1 x onion, chopped
• Mushrooms chopped
• Jalapenos (as many as you like)
• 1tbsp corn oil
• A handful of freshly chopped coriander
• Enchilada Spice Mix (old el paso and discovery both sell some brilliant mixes)
• 500grams of Tomato Sauce

Preparation Method

1. Preheat the oven to 180ºC and lightly grease a large ovenproof dish.
2.  Heat the oil in a large pan and stir fry the chicken and onion over a medium heat for 3-4 minutes, until the chicken is lightly browned.
3. Mix the Spice Mix with your Tomato Sauce and 150ml of hot water.
4. Stir in the peppers and mushrooms and jalapenos, cover and simmer for a further 5 minutes, until the chicken is thoroughly cooked and most of the liquid has been absorbed. Stir in half of the cheese and the fresh coriander.
5. Warm the Soft Corn Tortillas
6. Grab the first Tortilla and spoon over some of mixture. Roll and place into your dish. Repeat with remaining Tortillas, then pour over the cheese sauce.
7.  Sprinkle grated cheese across your tortillas and bake for 15 minutes until golden and bubbling.

The Food Doctor

So as my regular readers will know last week I went to the Lunch! show at the business design centre with work. Whilst I walked around each stand talking to prospective clients I was given sample products. This is a definite perk to working in publishing! One of the stands I went and had a look at was the Food Doctor.

The Food Doctor nutritional practice was founded in 1999. Their aim is to raise the awareness of the relevance of appropriate nutrition for good health and wellbeing via information and easy to enjoy foods that have to taste great too!

Now I will admit I tend to be sceptical when it comes to the idea of a “meal in a pot”, but I have been proved wrong by the Food Doctor. I tried their couscous and lentil pot with tomatoes, red peppers and cumin. Designed from all natural dehydrated pulses, grains, herbs, spices and vegetable, you just have to add boiling water, stir and wait for a few minutes for a truly delicious, healthy and nutritious snack. Full of fibre and protein this food delivers a slower release of energy and better still it smells and tastes absolutely delicious!

You can purchase the Food Doctor products at most retailers now, however you can also purchase products in their online shop at http://www.thefooddoctor.com/Our-Range-CHSTORE/ You can also like them on facebook for their latest news at http://www.facebook.com/FoodDoctorUK and can also follow them on twitter @FoodDoctorUK as I have done tonight. The Food Doctor products are well worth checking out!

:0)

Homemade Salsa

You will need:

• 2 large ripe tomatoes, diced
• 1/2 large onion, diced
• 1 jalapeno pepper, chopped
• 1 teaspoon lime juice
• salt, pepper, and garlic (to taste)
• Chopped Corriander

Preparation Method:

1. Combine tomatoes, onion, pepper and lime juice.
2. Add Corriander
3. Add salt, pepper and garlic to taste.
4. Serve
5. Store fresh homemade salsa in the fridge

Stuffed Aubergine Rolls

You will need:

• 1 Aubergine
• 1 tomato
• 1 red pepper
• Goats cheese
• Oil
• Salt and Pepper

Preparation Method:

1. First to make the filling, chop you tomato and red pepper.
2. Season to taste
3. Slice Aubergine
4. On your slices of Aubergine add goats cheese and your tomato and pepper mix
5. Roll you Aubergine
6. Place on a baking tray and drizzle with olive oil
7. Cook in a 200 degree pre-heated oven for approximately 20 minutes

Sauce for my Continental Pasties!

A tasty sauce is the basis of a great Calzone. I’m adding red wine to this one for that extra zing.

You will need:

• 3 shallots sliced
• 6 tomatoes skinned and chopped
• 2 cloves of garlic diced
• Mushrooms roughly chopped
• Red wine

Preparation Method:

1. Finely slice the shallots and gently fry in oil until golden and translucent.
2. Blanche and chop the tomatoes, and blend with the garlic cloves.
3. Add the mixture along with the mushrooms and a glass of red wine to the shallots.
4. Allow to slowly reduce before lightly seasoning.