Monthly Archives: June 2019

Enchilada Verde Sauce

Lunch and Dinner

Hi, all! Happy June! I hope this summer is off to a good start for you all! Today I’ve got a fun recipe for a homemade enchilada verde sauce that I made using veggies from my Misfits Market box- and also the recipe for the enchiladas themselves! Enjoy!

  • 12 medium tomatillos
  • 1 large onion, roughly chopped
  • 2 garlic cloves, ends cut off
  • 1 bunch cilantro leaves
  • 2 jalapeño peppers, ribs and seeds removed if you prefer milder heat
  • 1 tsp salt
  • 2 tbsp oil

First, cook the tomatillos in boiling water for a couple minutes to soften them and help remove the sticky papery skin. After 2-3 minutes, remove them from the boiling water and remove the skin. Add the tomatillos and all other ingredients except the oil to a blender/food processor.

Blend the ingredients together until they are completely mixed and there are no large chunks left in the sauce.

Heat the oil in a medium saucepan (you can just re-use the one you boiled the tomatillos in to save dishes). Pour in the tomatillo mixture and cook for 3-4 minutes or until the mixture is slightly thickened.

And that’s it! This is a super easy but flavorful and fresh sauce.

Here’s my recipe for enchiladas verdes:

  • ~2 cups homemade enchilada sauce
  • Corn tortillas
  • 4oz Monterey Jack cheese, shredded
  • 4oz cheddar cheese, shredded
  • Scallions for topping, if desired

Pour some of the enchilada sauce in the bottom of a 9×13″ casserole dish. Dip each tortilla into the enchilada sauce in the dish, coating each side. Sprinkle a small amount of cheese in the middle of each tortilla. Roll the tortilla up and place seam-side down in the casserole dish.

Repeat until your dish is filled with rolled tortillas. Then, pour the remaining sauce over the top of the rolled tortillas. Sprinkle with cheese and scallions.

Bake at 350F for 20-25 minutes.

And then serve the enchiladas hot with some rice and beans and guacamole on the side! Super easy, but super delicious! Happy cooking!

Homemade Dill Pickles

Vegetables

Hi, all! Time for another veggie recipe courtesy of Misfits Market (if you’re interested in trying out Misfits Market, get 25% off your first box by clicking here)! We got a few nice cucumbers in our box last week and, as great as cucumbers are, they’re not really my go-to vegetable. I decided to try my hand at turning them into something that I much prefer: dill pickles! It was surprisingly easy- just throw a few ingredients into a mason jar with cucumber spears (you can also do cucumber slices if you prefer) and leave it in the fridge for three days! Here’s the recipe:

  • 2 large cucumbers, quartered lengthwise and halved width-wise (you can also cut them into thin little cucumber “chips”)
  • 1 3/4 cup water
  • 1/2 cup plus 2 tbsp white vinegar
  • 1/2 tbsp granulated sugar
  • 1/2 tbsp salt
  • 2 garlic cloves, whole
  • 1 head fresh dill

Stir water, vinegar, sugar, and salt together in a saucepan over high heat. Bring to a boil, then remove from the heat and cool completely.

While the vinegar mixture cools, combine cucumber spears, garlic, and dill in a sealable plastic container or a mason jar.

Pour the vinegar mixture over the cucumber mixture.

Seal the jars/containers and put them in the fridge for at least three days. After three days, you’ll have delicious dill pickles!

That’s it! Super easy and a delicious way to transform a vegetable that I wasn’t feeling excited about into something that I really enjoy. Happy cooking!