This recipe was born when company showed up unexpectedly to a “Cooking Light” reader’s home.  It became a big hit.  It’s easy to prepare and it tastes even better the next day. 

Ingredients:

1 (6 oz) box long-grain and wild rice mix (such as Uncle Ben’s)
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
1 c. chopped carrot
2 garlic cloves, chopped
1 (8 oz) package mushrooms, halved
1/4 c. all purpose flour
1/2 t. dried tarragon
1/4 t. dried thyme
2 c. water
2 T. dry sherry (optional)
2 (15.75 oz) cans fat free, less sodium chicken broth
1 (12 oz) can fat free evaporated milk
3 c. shredded roasted skinless chicken

Directions:

1.  Prepare wild rice mix according to package directions; set aside.

2.  Heat oil in a large Dutch oven over medium-high heat.  Add onion and next 4 ingredients (onion through mushrooms); saute for 6 minutes or until onion is tender.  Lightly spoon flour into a dry measuring cup; level with a knife.  Stir flour, tarragon, and thyme into onion mixture; cook 1 minute, stirring frequently.  Add 2 c.
water, sherry, chicken broth, and evaporated milk; bring the mixture to a boil.  Reduce heat and simmer 20 minutes or until slightly thick.

3.  Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.  Yield:  8 servings (serving size;  1 1/2 cups).

Source:  Cooking Light

Fruit salsas are the perfect accompaniment to grilled fish.  The absolute best fish to try with this is triggerfish if  you can get it.  Salmon is great too.  As you can tell from the picture I like a lot of salsa with my fish.

Ingredients:

1 mango, peeled, pitted, and diced small
1 bunch cilantro, finely chopped
1/2 t. red pepper flakes
1/4 c. oil, plus more for grilling
2 T. lime juice
salt and pepper
6 salmon fillets (2 pounds)

Directions:

1.  Stir together mango, cilantro, red pepper flakes, oil, and lime juice; seaon with salt and pepper.

2.  Heat a grill or grill pan to medium-high.  Clean and lightly oil hot grill.  Season salmon with salt and pepper and lightly brush with oil.  Grill until salmon begins to turn opaque, 4 to 6 minutes.  Flip and cook until opaque throughout, 4 to 6 minutes.  Transfer to a platter, spoon chimichurri over top, and serve.

Source:  Unknown

Here’s another winner in the enchilada department.  You cannot go wrong with this creamy sauce.  I’ve always been a fan of poblano peppers.  Try them in all your Mexican dishes.  They are wonderful in chicken chili!

Ingredients:

2 T. olive oil
1 medium white or yellow onion, peeled and thinly sliced
2 poblano peppers, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8-10 flour tortillas
4 c. shredded cooked chicken
2-3 c. Monterrey Jack cheese
optional garnish:  fresh cilantro, sour cream, and/or shredded cheese

Avocado Cream Sauce Ingredients:

2 T. butter
2 T. flour
2 c. chicken broth
3/4 c. sour cream
1/2 t. cumin
1/2 t. salt
1/2 t. garlic powder
1/4 t. pepper
2 California avocados, peeled and pitted
1/2 c. chopped fresh cilantro
juice of 1 lime

Directions:

1.  First make the avocado cream sauce.

2.  Melt the butter in a skillet over medium high heat.  Add the flour, whisking until golden and bubbly, about    2-3 minutes.

3.  Slowly whisk the broth into the flour mixture.  Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

4.  Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.

5.  Remove from heat and transfer mixture to a blender or food processor.  Add avocados, cilantro and lime juice and pulse until smooth and well-blended.  (Be very careful blending hot liquids – the heat will expand!  So be sure to remove the lid occasionally so that the heat can escape.)

6.  Season with additional salt or pepper if needed.

7.  In a large skillet, heat olive oil over medium-high heat.  Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent.

8.  Remove from heat.

9.  To assemble the enchiladas, place a tortilla on a flat surface.

10.  Spread a tablespoon or two of the avocado sauce down the middle of the tortilla.  Then layer on some of the vegetable mixture, shredded chicken and cheese.

11.  Carefully roll the tortilla and place it seam side down in the baking dish.

12.  Repeat with the remaining tortillas.

13.  Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

14.  Remove from the oven, then serve individual enchiladas, drizzled with the remainder of the avocado cream sauce.  You can also garnish with additional cilantro, cheese, and/or sour cream.