Healthy Living: Chicken Enchiladas

My daughter Catherine had to prepare a meal from beginning to end for her Spanish class. We ate her Chicken Enchiladas from Simply Mexican by Lourdes Castro last night. I think it was the best meal we have ever had in this household. If you love chicken and tomatillo sauce - you will love this dish!

"Chicken Enchiladas with Tomatillo Sauce" and "Fresh Salsa"

and finally.... Voila! Dinner is served!

and yes, we do have a real Palm Tree in our kitchen!

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Healthy Living: Roasted Salmon

I am trying to eat a healthier diet and going to fix Roasted Salmon Wrapped in Swiss Chard tonight. We will see how it goes... I am not the chef, so I like recipes with few ingredients! See the recipe from Martha Stewart below and try it yourself.

Ingredients

Serves 4

• Coarse salt and ground pepper
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons finely chopped fresh tarragon
• 2 teaspoons grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
• 4 leaves Swiss chard, stalks trimmed
• 4 (6 to 8 ounces each) skinless salmon fillets

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.
2. Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.
3. Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.